There’s nothing quite like the smell of fresh bread wafting through your kitchen, and these foolproof dinner rolls are sure to impress. With a soft, pillowy texture and a golden crust, they are perfect for any meal. Whether you’re a seasoned baker or a novice in the kitchen, this simple recipe will guide you to success, ensuring your rolls are the highlight of the table.
Steps
- In a stand mixer bowl, combine lukewarm water, warm milk, melted butter, eggs, sugar, salt, and instant yeast. Stir in 2 cups of flour with a wooden spoon until a rough dough forms.
- Attach the dough hook to the mixer and set to medium-low speed, gradually adding the remaining flour. Knead the dough on medium-high speed for 4 to 5 minutes until it forms a smooth, elastic ball.
- Lightly coat a large bowl with cooking spray, place the dough inside, and cover with plastic wrap. Let it rise at room temperature for 1 to 1.5 hours or until it doubles in size.
- Grease a 9×13-inch baking pan with butter. Gently deflate the dough, divide it into 12 equal pieces, shape each into a ball, and place them in the pan. Cover with plastic wrap and let rise for another hour until doubled.
- Preheat the oven to 375°F. Brush the rolls with beaten egg and bake for 20 minutes or until they turn golden brown.
- After baking, brush the rolls with melted butter and sprinkle with flaky salt. Serve warm and store any leftovers in an airtight container for up to 3 days.
Ingredients
- 1/4 cup (59 grams) lukewarm water, 100 to 110°F
- 1 cup (237 grams) warm milk, 100 to 110°F
- 1 tablespoon (14 grams) unsalted butter, melted, plus extra for greasing
- 2 large eggs, lightly beaten
- 2 tablespoons (25 grams) granulated sugar
- 1 1/2 teaspoons fine salt
- 2 1/4 teaspoons (1 packet) instant yeast
- 4 1/2 cups (572 grams) bread flour
- 1 egg, lightly beaten
- Melted butter
- Flaky sea salt for sprinkling
FAQ
- What is the best type of flour for making dinner rolls?
- Bread flour is recommended because it has a higher protein content, which helps create taller, chewier, and fluffier rolls. However, if you only have all-purpose flour, you can use it, but the rolls might be a bit shorter and less chewy.
- Can I use a different type of yeast if I don’t have instant yeast?
- Yes, if you don’t have instant yeast, you can use active dry yeast. Add it directly with the dry ingredients like instant yeast, but expect the dough to take about 20% longer to rise. Alternatively, you can proof active dry yeast by combining it with warm water and milk for 5 minutes before adding it to the dough.
- Which type of milk should be used for the best results?
- Whole milk is recommended for the best flavor and texture. Using non-dairy or low-fat milk might affect the taste and consistency of the rolls.
- How can I prepare dinner rolls in advance?
- You can prepare the dough ahead of time by letting it rise once, then shape the rolls and refrigerate them for up to 24 hours. When you’re ready to bake, bring them to room temperature as the oven preheats and bake as directed.
- Is it possible to freeze the dinner rolls?
- Yes, you can freeze the dough after it has risen and been shaped into rolls. Store them in a baking dish covered tightly with plastic wrap in the freezer for up to 2 months. To bake, thaw them to room temperature, let them rise until doubled, and follow the recipe instructions.
- Can the dough be kneaded by hand instead of using a stand mixer?
- Absolutely, you can knead the dough by hand. Just ensure you knead it until it’s smooth and elastic, which helps the rolls hold their shape and bake up nicely.
Tips
- Avoid Excess Flour: When working with the dough, resist the urge to add extra flour, even if it feels sticky. Adding more flour can result in denser rolls. Instead, lightly dampen your hands with water to handle the dough more easily.
- Accurate Flour Measurement: Use a digital kitchen scale for precise flour measurement. If you don’t have one, use the spoon and level method to avoid compacting the flour in measuring cups, which can lead to adding too much.
- Use Instant Yeast: Opt for instant or rapid-rise yeast, which can be mixed directly with the dry ingredients without proofing, speeding up the process. If using active dry yeast, note that it requires a longer rise time or can be proofed with warm liquids for faster results.
- Whole Milk for Best Results: Whole milk is recommended for the best flavor and texture in your rolls. Avoid non-dairy or low-fat alternatives unless necessary, as they can affect the richness and softness of the rolls.
Equipment
- Digital Kitchen Scale – for measuring flour accurately.
- Stand Mixer with Dough Hook Attachment – to make kneading the dough easier.
- Bench Scraper – for dividing and shaping the dough.
- 9×13-inch Baking Pan – recommended for baking the rolls.
- Instant Yeast – if it’s not commonly found at your local grocery store, it can be purchased online.
