Homemade Dinner Rolls Recipe
User Reviews
5
Homemade Dinner Rolls Recipe
Description
The recipe uses warm whole milk to activate yeast combined with sugar to facilitate proofing, ensuring a good rise. The dough is enriched with melted butter, eggs, and salt for flavor and softness. Flour is added gradually in a standing mixer with a dough hook to form a smooth, elastic dough, which is kneaded for several minutes before the first rise to double in size.
After the initial rise, the dough is divided into 20 golf ball-sized pieces spaced apart on a lined baking pan for a second rise. An egg wash made from beaten egg and milk is brushed over the tops to encourage browning during baking. Baking at 350°F yields rolls with a soft, cooked center and a golden crust. A final brush of melted butter adds flavor and sheen after baking.
These dinner rolls can be made a day ahead by refrigerating after shaping and allowing an hour at room temperature before baking. They keep well covered at room temperature or refrigerated and can be reheated gently in an oven. The dough's rise can be encouraged in a warm, slightly lit oven for consistent results.
Ingredients
- 1 ½ cups whole milk at 115° + 2 tablespoons
- ¼ cup sugar
- 1 active yeast packet
- 7 tablespoons unsalted butter melted + more for brushing
- pinch salt coarse
- 4 1/2 cups all-purpose flour
- 3 egg large
Instructions
- Add the 1 ½ cups hot milk, 1 tablespoon of sugar, and yeast to a standing mixer with the hook attachment. Whisk with a whisk until combined and let it sit for 4-6 minutes or when a raft forms.
- Add the remaining sugar, 7 tablespoons of melted butter, and sea salt.
- Turn the mixer on low and slowly add the flour in 4 or so batches until combined.
- Add 2 eggs until mixed in, and then knead for 3-5 minutes.
- Cover and let rise until it has doubled in size for 60 minutes.
- Punch down the dough and form 20 small golf ball-sized dough balls. Place 1” apart in a greased and parchment paper-lined cookie sheet tray or 12x18 baking pan.
- Cover with a towel and let rise for 30 more minutes.
- In a small bowl, whisk together the remaining egg and 2 tablespoons of whole milk until combined.
- Brush the tops of the bread with the egg wash and bake at 350° for 25-30 minutes or until browned on top and soft and cooked in the middle.
- Brush with unsalted melted butter and sprinkle on sea salt.
- Serve warm.
Notes
- Make-ahead option: Shape the rolls, refrigerate overnight, then bring to room temperature for an hour before baking.
- Store rolls covered at room temperature for up to 3 days or refrigerate for up to 5 days; rolls freeze well for up to 3 months.
- To reheat, warm rolls covered in a 350°F oven for 4–6 minutes until heated through.
- Check dough rise by size increase, usually doubling indicates readiness.
- Using warm liquid aids yeast activation; ideal temperature ranges from 105° to 115°F.
- Proof dough in a warm oven with light on but off heat to create optimal rising conditions.
- Brushing rolls after baking with herb or garlic butter enhances flavor.
- Properly baked rolls have a golden crust and soft interior with no raw dough.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 162 kcal
% Daily Value*
| Calories | 162kcal | 8% |
| Carbohydrates | 24g | 8% |
| Protein | 4g | 8% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 37mg | 12% |
| Sodium | 53mg | 2% |
| Potassium | 62mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 188IU | 4% |
| Calcium | 30mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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