Description
These soft and fluffy Dinner Rolls are the perfect homemade bread for any meal, featuring a tender crumb and golden crust. Made with warm milk, yeast, and a touch of butter, they are simple to prepare and ideal for serving alongside holiday dinners or everyday meals.
Ingredients
Scale
Dough
- 1 cup warm milk (about 110°F)
- 2 1/4 teaspoons active dry yeast (1 packet)
- 2 tablespoons granulated sugar
- 1/4 cup unsalted butter, melted and slightly cooled
- 1 large egg
- 3 to 3 1/2 cups all-purpose flour
- 1 teaspoon salt
For Brushing
- 2 tablespoons melted butter
Instructions
- Activate Yeast and Mix Wet Ingredients: In a large mixing bowl, combine the warm milk, yeast, and sugar. Let sit for 5–10 minutes until foamy. Stir in the melted butter and egg until well combined.
- Add Flour and Salt: Add 3 cups of flour and the salt, mixing with a wooden spoon or dough hook until a soft dough forms. If the dough is too sticky, add more flour a tablespoon at a time until it pulls away from the sides of the bowl but remains soft and slightly tacky.
- Knead the Dough: Knead the dough on a lightly floured surface for 6–8 minutes, or 4–5 minutes using a stand mixer, until smooth and elastic. Place the dough in a greased bowl, cover with a clean towel or plastic wrap, and let rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
- Shape the Rolls and Second Rise: Punch down the dough and divide it into 12 equal portions. Roll each piece into a smooth ball and place in a greased 9×13-inch baking dish or on a parchment-lined baking sheet. Cover and let rise again for 30–45 minutes, until puffy.
- Bake and Finish: Preheat the oven to 375°F (190°C). Bake the rolls for 15–18 minutes, or until golden brown on top. Brush immediately with melted butter for a soft, shiny finish. Serve warm.
Notes
- To make ahead, prepare the rolls up to the second rise and refrigerate overnight. Let come to room temperature before baking.
- These rolls freeze well—just reheat in the oven before serving.
