American · Baking · Medium
Dinner Rolls
Pillow soft, golden, and brushed with butter the second they leave the oven. Made for swiping through gravy.
The whole recipe in 60 seconds
Dinner Rolls, in 5 ideas
- Foamy yeast means live yeast. If nothing happens in 10 minutes, start over with a fresh packet.
- Tuck the edges under each ball and roll it under a cupped hand for a smooth, taut top.
- Rolls baked snugly side by side stay soft where they touch. That is the pull apart magic.
- A warm, draft free corner of the kitchen is all the proofing room you need.
- Shape the rolls the night before, refrigerate, and let them finish rising on the counter in the morning.
What you need
Ingredients
- 1 cup whole milk, warm
- 2 1/4 tsp active dry yeast (1 packet)
- 2 tbsp granulated sugar
- 4 tbsp unsalted butter, melted, plus more for brushing
- 1 large egg
- 3 1/2 cups all purpose flour
- 1 tsp kosher salt
- Flaky sea salt, for sprinkling (optional)
How to make it
Directions
- Stir the yeast and sugar into the warm milk and let it stand 5 to 10 minutes until foamy.
- Whisk in the melted butter and egg. Add the flour and salt and mix into a shaggy dough.
- Knead 8 to 10 minutes until smooth and elastic, adding a little flour only if the dough sticks badly.
- Place in a greased bowl, cover, and let rise in a warm spot for 1 hour until doubled.
- Punch down and divide into 12 equal pieces. Roll each into a smooth ball and arrange in a greased 9x13 inch pan.
- Cover and rise 30 minutes more until puffy. Heat the oven to 375°F.
- Bake 16 to 18 minutes until deep golden. Brush with melted butter, sprinkle with flaky salt if you like, and serve warm.
Weigh the dough pieces for even rolls, about 2 ounces each. It sounds fussy, but even rolls bake evenly and the pan looks bakery perfect with zero extra effort.