Description
These Homemade Dinner Rolls are light, fluffy, and buttery, perfect as a delicious side to any meal. Made from scratch with simple ingredients, they offer a soft texture and golden crust that pairs wonderfully with soups, salads, and main dishes.
Ingredients
Scale
Dough Ingredients
- 1/4 cup unsalted butter (thinly sliced, plus 1/4 cup melted for brushing)
- 1/4 cup granulated sugar
- 1 teaspoon kosher salt
- 1 1/4 cups whole milk (divided)
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1 large egg, beaten
- 3 1/2 cups all-purpose flour (plus up to 1/2 cup more as needed)
- 1 teaspoon vegetable oil
Instructions
- Prepare Wet Ingredients and Butter: Slice 1/4 cup unsalted butter thinly and place it at the bottom of a stand mixer. Add 1/4 cup granulated sugar and 1 teaspoon kosher salt to the bowl.
- Warm Milk and Combine: Warm 1 1/4 cups whole milk in the microwave in 15-30 second intervals until it reaches 105-110°F. Pour 1 cup of this warm milk into the butter mixture in the mixer, letting it sit.
- Activate Yeast: Add 2 1/4 teaspoons active dry yeast to the remaining 1/4 cup warm milk, stir, and let it sit for about 5 minutes until foamy. Add this yeast mixture to the stand mixer bowl.
- Add Egg and Mix: Add the beaten egg to the mixer and stir the contents to combine.
- Add Flour and Knead: Using the dough hook attachment, gradually mix in 3 1/2 cups all-purpose flour, one cup at a time, scraping the sides as needed. Once a dough forms, increase the speed to medium-high and knead for 3 minutes, adding more flour in small increments if the dough sticks to the sides.
- First Rise: Lightly oil a large bowl with 1 teaspoon vegetable oil. Transfer the dough into the bowl and coat it with oil. Cover with plastic wrap and let it rise in a warm place for 1-2 hours until doubled in size.
- Prepare Baking Dish: Melt 1/4 cup unsalted butter. Brush a 9″ x 13″ baking dish lightly with some of the melted butter and set aside.
- Punch Down Dough and Shape Rolls: Punch down the risen dough to release air bubbles. Divide it into 15 equal sections. Shape each section into a smooth ball by stretching and tucking the dough, pinching seams, and gently rolling between your hands.
- Second Rise: Arrange the dough balls seam side down in the prepared baking dish in 5 rows of 3. Cover with plastic wrap and let rise for about 1 hour until doubled.
- Bake Rolls: Preheat the oven to 350°F. Remove plastic wrap and bake rolls for 20-25 minutes until golden brown on top and hollow-sounding when tapped.
- Brush With Butter and Serve: Immediately brush the hot rolls with the remaining melted butter and serve warm.
Notes
- Ensure milk temperature stays between 105-110°F to properly activate the yeast without killing it.
- If the dough is sticky, add flour gradually but do not add too much to keep rolls soft.
- Letting the dough rise in a warm spot is crucial for fluffy rolls.
- Brush with melted butter immediately after baking for a rich, glossy finish and extra flavor.
- These rolls freeze well; thaw and reheat before serving.
Nutrition
- Serving Size: 1 roll
- Calories: 193 kcal
- Sugar: 4 g
- Sodium: 169 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 1 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 29 mg
