Dinner Rolls Recipe
Bake soft, golden dinner rolls with this enriched dough recipe. Kneaded until elastic and brushed with sweet honey butter, they deliver a tender, cloudlike crumb every time.
Equipment
- Electric Stand Mixer with Dough Hook
- 9x13-inch Glass Baking Pan
- Bench scraper
- Pastry brush
Ingredients
- 1 cup whole milk 240ml, warmed to about 110°F (43°C)
- 2 1/4 teaspoons Platinum Yeast from Red Star instant yeast 1 standard packet
- 2 Tablespoons granulated sugar divided
- 1 large egg
- 1/4 cup unsalted butter 4 Tbsp; 56g, softened to room temperature and cut into 4 pieces
- 1 teaspoon salt
- 3 cups all-purpose flour or bread flour 390g, spooned & leveled
- 2 Tablespoons optional topping: melted unsalted butter mixed with 1 Tablespoon honey 28g butter
Instructions
Prepare the Dough
- Combine the warm milk, yeast, and 1 Tablespoon of sugar in the stand mixer bowl, then cover the bowl and leave it for 5 minutes. The surface should look foamy or creamy as the yeast wakes up.
- Add the remaining sugar, egg, butter, salt, and 1 cup flour, then mix on low for 30 seconds before scraping the bowl and adding the remaining flour. Mix on medium for about 2 minutes, until the dough gathers into a soft mass and releases from most of the bowl sides.
Knead the Dough
- Knead with the mixer for 5 full minutes, or work the dough by hand on a lightly floured surface for 5 full minutes. The dough should become elastic and slightly tacky; add flour 1 teaspoon at a time only if it remains unworkably sticky.
1st Rise
- Coat a large bowl lightly with oil or nonstick spray, place the dough inside, and turn it once so the surface is covered. Cover the bowl and let the dough rise in a warm place for 1-2 hours, until it has doubled in size.
Shape the Rolls
- Grease a 9x13 inch baking pan or two 9-inch square or round baking pans. A lightly coated pan helps the rolls release cleanly after baking.
- Deflate the risen dough gently, divide it into 14-16 pieces, and round each piece before setting it seam-side down in the prepared pan. The tops should look smooth and taut, with space for the dough balls to expand.
2nd Rise
- Cover the shaped dough and leave it to rise for about 1 hour. The rolls are ready for the oven when they look inflated and their sides are beginning to touch.
Bake the Rolls
- Set an oven rack in a lower position and heat the oven to 350°F (177°C). This placement encourages the centers to bake through before the tops brown too quickly.
- Bake for 20-25 minutes, turning the pan halfway through, and loosely cover the rolls with aluminum foil if the tops darken too fast. Look for evenly golden tops and a light hollow sound when a center roll is tapped.
- Brush the warm rolls with the honey butter topping, if using, and let them cool slightly before serving. The topping melts into the ridges and gives the rolls a glossy, buttery finish.
- Cover leftover rolls tightly and store at room temperature for 2-3 days or in the refrigerator for up to 1 week. Keep them protected from air so the crumb stays as soft as possible.
Notes
Milk temperature: Warm the milk to around 110°F (43°C). Liquid above 120°F can damage the yeast and prevent proper rising.
Flour handling: Spoon and level the flour into your measuring cup. Add extra flour during kneading only 1 teaspoon at a time if the dough remains too wet to handle.
Baking cue: Bake on a lower oven rack so the centers bake thoroughly before the crust browns. If the tops darken too quickly, tent the pan loosely with aluminum foil.
Storage: Store cooled rolls tightly covered at room temperature for 2 to 3 days, or refrigerate for up to 1 week.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.