There’s something about pulling apart a warm, freshly baked dinner roll that just feels like a hug for your soul. Growing up, my grandma’s kitchen would fill with the aroma of yeast and butter on Sundays—nothing quite matched the anticipation of those soft, pillowy rolls hitting the table. And let’s be honest, who doesn’t want a little bit of that comfort in their life, especially when they come out as golden and fluffy as a summer cloud?
Steps
- In a stand mixer bowl, combine 3 cups of flour, yeast, sugar, salt, warm milk, butter, and egg. Attach the dough hook and mix on the lowest speed until the flour is incorporated, scraping the bowl as needed.
- Increase the mixer speed to medium and continue mixing for 2 minutes. Add 1/2 cup flour, mix until incorporated, and repeat with another 1/2 cup, mixing for another 2 minutes until a dough ball forms.
- Add more flour if necessary, ensuring the dough is slightly sticky but pulling away from the bowl’s edge. Place the dough in a lightly greased bowl, cover with a towel or plastic wrap, and let it rise for 30 minutes at room temperature.
- After the initial rise, gently punch down the dough. Pinch off pieces and shape them into 24 rolls, weighing them if desired to ensure uniform size.
- Place the rolls on a lightly greased quarter baking sheet or 9 x 13 baking dish. Cover them with a towel or plastic wrap, allowing them to rise for another 30 minutes at room temperature.
- Preheat the oven to 375 degrees Fahrenheit. Bake the rolls for 12 to 15 minutes until they are golden brown and cooked through. If needed, cover with foil to prevent over-browning.
- Once baked, brush the hot rolls with melted butter. Serve immediately or store in a plastic bag for up to 3 days. Rolls can also be wrapped for freezing.
Ingredients
- 4 to 5 cups of all-purpose flour
- 2 tablespoons of rapid rise or instant yeast
- 1/3 cup of granulated sugar
- 1 teaspoon of salt
- 1 1/2 cups of warm milk (around 110 degrees Fahrenheit)
- 5 tablespoons of softened butter
- 1 egg, at room temperature
- 2 tablespoons of melted butter
Nutritional Values
Calories: 1776kcal | Carbohydrates: 168g | Protein: 24g | Fat: 96g | Saturated Fat: 48g | Cholesterol: 408mg | Sodium: 3264mg | Potassium: 888mg | Sugar: 72g | Vitamin A: 3360IU | Calcium: 480mg | Iron: 7.2mg
FAQ
- Can I prepare the dinner rolls in advance?
- Yes, you can prepare the rolls up to the second rise and then cover and refrigerate them overnight. Just take them out of the fridge about an hour before baking to let them reach room temperature, and then bake as usual.
- What should I do if the rolls start browning too quickly in the oven?
- If the rolls begin to brown too much before they are fully baked, cover them with foil to prevent further browning while they finish cooking.
- How should I store leftover dinner rolls?
- Leftover rolls should be kept in an airtight container at room temperature and will stay fresh for up to four days. For longer storage, you can freeze them for up to three months by wrapping them tightly in plastic wrap followed by foil, or placing them in a freezer-safe bag.
- Do I need any special equipment to make these dinner rolls?
- While not strictly necessary, having a stand mixer with a dough hook, a digital thermometer to check the milk’s temperature, and a kitchen scale for even dough portions will make the process easier and more precise.
- What is the best way to ensure the yeast activates properly?
- To ensure the yeast activates, make sure the milk is warmed to a temperature between 100-110°F. You can use a microwave to warm it and a digital thermometer to check the temperature. If the milk gets too hot, allow it to cool to the correct temperature before using it.
Tips
- Prepare Ingredients in Advance: To streamline the recipe process, measure and set out all your ingredients before you start. This makes it easy to combine everything quickly, especially when using a stand mixer.
- Monitor Milk Temperature: Ensure the milk is between 100-110°F to activate the yeast properly. Use a microwave to warm the milk and a digital thermometer to check its temperature. Let it cool if it becomes too hot to avoid killing the yeast.
- Maintain Consistent Roll Sizes: For even baking, shape the dough into uniform rolls. Use a kitchen scale for accuracy or pat the dough into a rectangle and cut it into equal pieces.
- Control Browning with Foil: If the rolls start to brown too quickly in the oven, cover them with foil to prevent excessive browning while ensuring they are fully cooked.
Equipment
- Stand mixer
- Dough hook attachment for stand mixer
- Digital thermometer
- Kitchen scale (optional)
- Quarter sheet pan (or a 9 x 13 baking dish if not available)
