Buttery and soft Dinner Rolls brighten up everyday dinner and are the perfect addition to any holiday meal. Simple to make with classic ingredients and minimal kneading.
In the bowl of stand mixer, stir together the milk and yeast. Add 1½ cups of flour followed by the butter, sugar, egg, and salt.
Beat with the paddle attachment at medium-low speed until combined. Scrape down the bowl and switch to the dough hook. Add another 1½ cups of flour and mix on medium until the dough forms a ball about, 2 to 3 minutes. Add the additional ¼ cup of flour a tablespoon at a time if needed.
Continue mixing for 2 minutes to knead the dough then finish off by hand until smooth and bounces back when pressed.
Place the dough in an oiled bowl, cover with plastic wrap, and place in a warm place to rise until doubled in size, 1 to 2 hours.
Once risen, grease a 9x13-inch baking dish with softened butter.
Puch down the dough and turn out onto a lightly floured surface. Divide into 15 equal pieces. Pinch the corners of each pieces together at the center, then flip over. Cup the ball with your hands and move in a tight circular motion to shape each ball. This will pull the edge in, creating a tight ball and smooth roll.
Place arrange the dough balls in the prepared pan evenly spaced apart, cover loosely with plastic wrap and allow to rise until visibly puffed or almost doubled in size, about 1 hour.
When the rolls look almost done rising, preheat the oven to 350°F.
Bake for 20 minutes or until very puffed and the tops are a deep golden brown. Brush the hot rolls with melted butter. You can serve them immediately or let them cool before serving.
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Notes
Heat the milk slowly and use a thermometer. A key step in this dinner roll recipe is to warm the milk to right around 110°F before using. Heat the milk on low or in the microwave in 30-second intervals, and use a thermometer to get just the right temperature to activate the yeast. If it’s too hot, it can kill the yeast. If it’s too cold, it won’t be warm enough to activate the yeast or the bread will take a long time to rise.
Switch to the dough hook for the final mixing step. Before adding the second 1½ cup portion of flour, switch from the paddle attachment to the dough hook. The paddle attachment smoothly incorporates all of the wet ingredients, but the dough hook is essential for helping knead the dough and achieve the right texture and rise.
Bake with a steam bath if desired. For an extra perfect rise as the bread bakes or to ensure perfectly moist and fluffy bread in dryer climates, add an oven-safe dish of warm water on the self underneath the bread as it bakes.
For the softest dinner rolls, bake in a ceramic or glass baking dish. For rolls that are soft and pillowy both inside and out, bake them in a ceramic or glass baking dish. This type of pan will insulate the dough as it cooks. If you prefer your rolls to have more of a crust on the outside, use a metal pan. If you don’t have a large ceramic baking dish, you can use two deep 8” cake pans.
Use a food scale for evenly sized rolls. For perfectly-symmetrical rolls that are all the same size, use a food scale to make 15 equally-sized dough balls. Begin by weighing the larger dough ball and then divide the total weight by 15 to determine the weight of each individual roll. Then, cut and shape accordingly.
Brush the hot rolls with butter. Immediately after baking, brush the top of the rolls with melted butter. This will give them a beautiful shiny appearance and add to their buttery flavor!
Add herbs or spices to change the flavor. Add your favorite fresh herbs or spices to the dough for a fun variation. This recipe is delicious with rosemary, thyme, or Italian seasoning. You can also add garlic or grated cheese for cheesy garlic rolls!