Description
These Soft, Buttery Dinner Rolls are fluffy, tender, and perfect for any meal. Made with warm milk, melted butter, and just the right amount of sugar and salt, these classic rolls have a golden crust and a soft interior. The dough is enriched with eggs and allowed to rise twice, ensuring lightness and a beautiful texture. Ideal for family dinners, holidays, or special occasions, these homemade rolls will impress with their buttery flavor and pillowy softness.
Ingredients
Scale
Yeast Mixture
- ¼ cup warm water (115°F)
- 2 packets (¼ ounce each) active dry yeast
Dough
- 1 ½ cups warm whole milk (115°F)
- ½ cup (1 stick) unsalted butter, melted, plus more for bowl and pans
- ¼ cup sugar
- 2 ¼ teaspoons salt
- 3 large eggs
- 6 ½ cups all-purpose flour (spooned and leveled), plus more for work surface
Instructions
- Dissolve yeast: Place the ¼ cup warm water in a small bowl. Sprinkle the active dry yeast over the water and let it stand for about 5 minutes until the mixture becomes foamy, indicating the yeast is activated.
- Combine milk, butter, sugar, salt, and eggs: In a large bowl, whisk together 1 ½ cups warm whole milk, ½ cup melted unsalted butter, ¼ cup sugar, 2 ¼ teaspoons salt, and 2 of the eggs. Then whisk in the foamy yeast mixture. Save the remaining egg for the egg wash later.
- Stir in flour: Using a wooden spoon, gradually stir in 6 cups of the all-purpose flour, one cup at a time, until you have a soft and shaggy dough. If the dough feels too sticky, add up to an additional ½ cup of flour as needed.
- Knead dough: Turn the dough out onto a floured work surface. Knead it for 5 to 10 minutes until it becomes smooth and elastic.
- First rise: Butter the inside of a large bowl and place the dough inside, turning it to coat with butter. Cover the bowl tightly with plastic wrap and let it stand in a warm spot until the dough has doubled in size, about 1 hour and 15 minutes.
- Prepare pans and shape rolls: Butter two 13-by-9-inch baking pans. Turn the risen dough onto a floured surface and divide it in half. Roll each half into a 15-inch rope and cut each rope into 15 pieces, about 1 inch each. Press each piece into a disk and shape into a ball.
- Second rise: Arrange the dough balls evenly in the prepared pans. Cover loosely with plastic wrap, buttering the underside of the wrap to prevent sticking. Let them rise in a warm spot until doubled in size, about 1 hour and 15 minutes (or about 2 hours if using dough that was frozen).
- Preheat oven and egg wash: While the rolls are rising, preheat your oven to 375°F, positioning racks in the upper and lower thirds. In a small bowl, beat the remaining egg until blended and lightly brush it over the top of each roll for a shiny, golden crust.
- Bake rolls: Bake the rolls in the preheated oven until they turn golden brown on top and sound hollow when tapped, about 20 to 25 minutes.
- Cool and serve: Remove the rolls from the oven and allow them to cool slightly in the pans before transferring to a wire rack. Brush with additional melted butter if desired and serve warm.
Notes
- Ensure all liquids are warm (around 115°F) to properly activate the yeast without killing it.
- Butter the plastic wrap during the second rise to prevent the dough from sticking as it expands.
- If dough sticks too much during kneading or shaping, dust your work surface and hands lightly with flour.
- You can freeze shaped dough after the first rise; allow extra time for the second rise if baking from frozen.
- The egg wash helps create a glossy and golden exterior, enhancing presentation and flavor.
- Prep Time: 30 minutes
- Cook Time: 20-25 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Keywords: Dinner rolls, soft rolls, buttery rolls, homemade bread, yeast bread, dinner bread
