Description
This Homemade Dinner Rolls recipe yields soft, fluffy, and buttery rolls perfect for any dinner table. Made with simple ingredients like bread flour, yeast, milk, butter, sugar, and eggs, these rolls are ideal for family meals or special occasions. The dough is enriched and allowed to rise twice for the perfect texture, then baked to golden-brown perfection.
Ingredients
Scale
Dry Ingredients
- 4 cups bread flour (480 grams)
- 2¼ teaspoons instant yeast (7 grams, 1 envelope)
- 1½ teaspoons kosher salt (5 grams)
- ¼ cup granulated sugar (50 grams)
Wet Ingredients
- 1 cup milk (227 grams)
- ½ cup unsalted butter (113 grams, 1 stick), plus more for brushing
- 2 large eggs (100 grams, room temperature and beaten)
Instructions
- Mix Dry Ingredients: In the bowl of a stand mixer, whisk together the bread flour, instant yeast, and kosher salt. Secure the bowl to the mixer, fitted with a dough hook attachment.
- Warm Wet Ingredients: In a small saucepan, heat the milk, butter, and granulated sugar over low heat until the mixture reaches 120-130°F (49-54°C). Remove from heat and add to the dry ingredients in the mixer bowl.
- Combine Ingredients: Start mixing on low speed, gradually increasing to medium, and mix for about 2 minutes until the ingredients start coming together in a rough dough.
- Add Eggs: Add the beaten eggs to the mixer and continue mixing starting on low speed, then increase to medium until the eggs are fully incorporated into the dough.
- Knead Dough: Increase the mixer speed to medium-high and knead the dough for 3 minutes until it becomes smooth and elastic.
- First Rise: Lightly oil a large bowl and transfer the dough to it, turning the dough to coat it fully with oil. Cover the bowl and let the dough rise in a warm spot until doubled in size, about 60-90 minutes.
- Prepare Baking Pan: Grease a 9×13-inch baking pan with butter or oil.
- Shape Rolls: Punch down the risen dough and turn it out onto a lightly floured surface. Divide the dough into 15 equal portions, about 65 grams each. Roll each portion into a smooth, round ball and place them evenly spaced in the prepared baking pan.
- Second Rise: Cover the rolls and let them rise until nearly doubled in size, about 60-90 minutes.
- Bake: Preheat the oven to 350°F (175°C). Bake the rolls for about 25 minutes until golden brown on top.
- Finish: Remove from the oven, brush the tops with additional melted butter for a soft, shiny finish, and serve warm.
Notes
- Ensure milk and butter mixture is cooled to 120-130°F before adding to yeast to avoid killing the yeast.
- Use bread flour to achieve the perfect chewy and soft texture in the rolls.
- Allowing the dough to rise twice ensures the rolls are light and fluffy.
- Roll dough balls tight for uniform shape and even baking.
- For extra flavor, brush rolls with garlic butter before serving.
- Store leftover rolls in an airtight container at room temperature for up to 3 days or freeze for longer storage.
