The Best Buttery Soft Dinner Rolls Recipe
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Excellent
The Best Buttery Soft Dinner Rolls Recipe
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The Best Easy Buttery Soft Dinner Rolls Recipe - light and fluffy yeast rolls folded with melted butter like the famous Parker House Rolls!
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Ingredients
- 5 cups all-purpose flour
- 2¾ teaspoons instant yeast
- 2 teaspoons salt
- 3 large eggs
- 1¼ cups whole milk
- 12 tablespoons unsalted butter divided
- 3 tablespoons sugar
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Instructions
- In the bowl of a stand mixer fitted with a dough hook, mix together the flour, yeast, and salt.
- In a medium bowl, lightly beat the eggs; set aside.
- In a medium saucepan, combine the milk, 9 tablespoons of butter, and the sugar and cook over medium-low heat until the butter melts, the sugar dissolves, and the mixture reaches a temperature between 115 and 120 degrees F.
- With the flour will mixer running on low speed, slowly add milk mixture to bowl followed by the eggs and mix until no dry flour remains, about 1 to 2 minutes.
- Increase speed to medium and let the mixer knead until dough is smooth, elastic, and mostly pulls away from the sides of the bowl, about 6 to 8 minutes.
- The dough will still stick to the bottom of the bowl.
- Turn the dough out onto a lightly floured surface and knead by hand for 30 seconds.
- Form dough into a tight ball and transfer to a large, greased bowl.
- Spray the top of the bread lightly with nonstick spray, then cover the bowl with plastic wrap and let proof in a warm place until doubled in size, 60 to 90 minutes.
- Line a 13x9-inch baking pan with two pieces of tin foil, overlapping foil and letting the ends hang over the long edges of the pan. Spray the foil with nonstick spray; set aside.
- Turn the ball of dough out onto a clean lightly floured counter and divide in half. Stretch each half into a 24-inch-long roll and use a rolling pin to flatten it so it’s about 5 inches wide. Then brush the surface of the dough with 1 tablespoon of melted butter.
- Starting at the top long edge, fold a third of the dough down toward you. Then fold the bottom third of the dough over to meet the edge.
- Roll dough a couple of times to seal and reshape as necessary to form an even log.
- Using a sharp knife, trim 1 inch of dough off each end and discard, then cut dough into 12 equal pieces. Arrange rolls seam side down in the prepared pan in three rows of four. Repeat with the remaining half of the dough.
- Spray plastic wrap thoroughly with nonstick spray, cover the rolls with it and let the rolls proof in a warm place until they are about double in size, about 60 minutes.
- Preheat the oven to 375 degrees F and bake the rolls until browned and centers register 200 degrees, about 30 to 35 minutes, rotating the pan halfway through.
- Transfer the rolls to a wire rack using the foil for handles. Brush with the remaining tablespoon of melted butter.
Notes
- Rolls are best served within 24 hours of baking.
- To freeze rolls, wrap in plastic wrap and place in a freezer bag and freeze for up to 3 months. To thaw, unwrap and let thaw at room temperature. To thaw quickly, preheat the oven to 200, unwrap the rolls and place on a cookie sheet and bake for about 15 minutes.
- It’s VERY important that your milk mixture is between 115 and 120 degrees F because it needs to be hot enough to activate the yeast in the bowl.
- If you want, you can use an eggwash on top of the rolls for a deeper golden brown.
- What makes these parker house rolls is the enriched dough and the folding method. You can use this dough to make classic dinner rolls by just making even portions of dough and shaping them into balls.
- Parchment paper may be used instead of foil.
Nutrition Information
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Serving
1g
Calories
170kcal
(9%)
Carbohydrates
22g
(7%)
Protein
4g
(8%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
3g
Cholesterol
40mg
(13%)
Sodium
192mg
(8%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Nutrition Facts
Serving: 24rolls
Amount Per Serving
Calories 170 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 170kcal | 9% |
| Carbohydrates | 22g | 7% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Cholesterol | 40mg | 13% |
| Sodium | 192mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
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User Reviews
Overall Rating
4.7
57 reviews
Excellent
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