Soft and Fluffy Homemade Dinner Rolls
These soft and fluffy homemade dinner rolls come together with seven everyday ingredients and bake into tender, feathery layers with glossy, buttery golden tops.
Equipment
- Stand mixer with dough hook - handles the kneading in about 6 minutes; a bowl and clean hands work too (optional)
- Large mixing bowl - for combining the dough and letting it rise
- 9x13 inch baking pan - metal pans brown the bottoms best
- Instant-read thermometer - checks both the milk temperature and the finished rolls
- Silicone pastry brush - for the melted butter before and after baking
- Bench scraper - makes dividing the dough into even portions quick and clean
- Wire cooling rack - keeps the bottoms from steaming and turning soggy
- Measuring cups and spoons - for accurate portions of flour, sugar, and salt
Ingredients
- 3¾ cups all-purpose flour - 450g, plus extra for dusting the work surface
- 2¼ teaspoons instant yeast - 7g, one standard ¼-ounce packet
- 1 cup whole milk - 240ml, warmed to 110°F (43°C)
- ¼ cup granulated sugar - 50g
- ¼ cup unsalted butter - 57g, melted and slightly cooled
- 2 tablespoons unsalted butter - 28g, for brushing
- 1 large egg - at room temperature
- 1 teaspoon fine salt - 6g
Instructions
- Warm the whole milk to 110°F (43°C), stir in the sugar until dissolved, then whisk in the cooled melted butter and room-temperature egg until smooth.
- In a stand mixer bowl, whisk together the flour, instant yeast, and salt, then add the wet milk mixture and mix on low until a shaggy dough forms, about 1 to 2 minutes.
- Knead on low to medium-low speed for about 6 minutes until smooth, elastic, and slightly tacky, or knead by hand for 8 to 10 minutes.
- Shape the dough into a ball, place it in a lightly greased bowl, cover, and let it rise in a warm spot for 1 hour to 1 hour 15 minutes until doubled in size.
- Grease the 9x13-inch pan, punch down the dough, divide it into 15 equal pieces (about 55g each), shape each into a smooth ball, and arrange them in the pan so they will touch as they rise.
- Cover the pan loosely and let the rolls rise for 30 to 45 minutes until puffy and touching, then preheat the oven to 375°F (190°C).
- Brush the tops lightly with melted butter and bake at 375°F (190°C) for 18 to 22 minutes until deep golden brown and the centers reach about 190°F (88°C).
- Immediately brush the hot rolls with the remaining melted butter, cool in the pan for about 5 minutes, then transfer to a wire rack or serve warm.
Notes
- Check the milk temperature with an instant-read thermometer; anything hotter than about 120°F (49°C) risks killing the yeast.
- Do not over-flour the dough; a slightly tacky dough bakes into softer rolls than a dry, stiff one.
- Weigh the flour when possible, since scooping straight from the bag can pack in an extra ¼ cup and toughen the crumb.
- Let the rolls touch during the rise to keep the sides tender and help them climb upward.
- Watch color, not just the clock; pull the rolls when the tops are deep golden and the centers hit 190°F (88°C).
- Butter twice: a light brush before baking helps the tops color, and a second brush right out of the oven adds shine and flavor.
- Make-ahead: after shaping, cover the pan and refrigerate overnight, then let the rolls sit at room temperature for about 45 minutes before baking as directed.
- Store cooled rolls in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
- Reheat wrapped in foil at 350°F (175°C) for 8 to 10 minutes, or microwave a single roll wrapped in a damp paper towel for 15 to 20 seconds.
- For variations, try garlic herb, sweet Hawaiian style, cheddar, whole wheat blend, everything bagel tops, cloverleaf, or cinnamon sugar.
Nutrition
Serving: 1RollCalories: 180kcalCarbohydrates: 27gProtein: 4gFat: 6gSaturated Fat: 3.5gCholesterol: 25mgSodium: 165mgSugar: 4g
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