Ah, dinner rolls—those irresistible, fluffy clouds of dough that somehow make any meal feel like a warm hug. Picture this: a chilly autumn evening, the scent of freshly baked bread weaving its way through the house, each bite a soft, buttery delight. My grandmother used to say that a good roll is like a good friend—comforting, reliable, and always there when you need them most.
Steps
- Begin by warming the milk to around 110°F (43°C) and combine it with yeast and a tablespoon of sugar in your mixing bowl. Let it sit for 5 minutes to activate the yeast.
- Add the remaining sugar, egg, softened butter, salt, and one cup of flour to the yeast mixture. Mix on low speed using a dough hook or paddle attachment, slowly adding the rest of the flour until the dough pulls away from the bowl.
- Knead the dough for 5 minutes, either in the mixer or on a floured surface by hand. If the dough is sticky, gradually add small amounts of flour until it is soft but not dry. The dough should bounce back when poked.
- Transfer the dough to a greased bowl, cover, and let it rise in a warm area for 1-2 hours until it doubles in size.
- Once risen, punch down the dough to release air. Divide it into 14-16 equal portions and shape each piece into a ball, arranging them in a greased baking pan.
- Cover the shaped rolls and allow them to rise for an additional hour until they appear puffy.
- Preheat your oven to 350°F (177°C) and position the rack low to prevent burning the tops. Bake the rolls for 20-25 minutes until golden brown. Optionally, brush with honey butter before serving.
Ingredients
- 1 cup (240ml) whole milk, warmed to about 110°F (43°C)
- 2 and 1/4 teaspoons instant yeast (1 standard packet)
- 2 tablespoons granulated sugar, divided
- 1 large egg
- 1/4 cup (4 tablespoons; 56g) unsalted butter, softened to room temperature and cut into 4 pieces
- 1 teaspoon salt
- 3 cups (390g) all-purpose flour or bread flour (spooned and leveled)
- Optional topping: 2 tablespoons (28g) melted unsalted butter mixed with 1 tablespoon honey
FAQ
- Can I use any type of yeast for this recipe?
- Yes, you can use either active dry yeast or instant yeast. However, if you opt for active dry yeast, the rise times will be slightly longer. The recommended yeast is Platinum Yeast from Red Star, which is an instant yeast with natural dough enhancers.
- How can I prepare the dinner rolls in advance?
- You can prepare the dough, let it rise, and shape the rolls. After shaping, cover them tightly and refrigerate for up to 16 hours. On the day you need them, remove them from the refrigerator and let them rise on the counter for 1-2 hours before baking. Alternatively, you can freeze the shaped rolls and let them thaw and rise for 4-5 hours before baking.
- What type of flour should I use?
- You can use either all-purpose flour or bread flour. All-purpose flour is more convenient for most people, but bread flour will give you slightly chewier rolls. Both types of flour will result in soft and fluffy rolls, so you can use whichever you prefer without making any changes to the recipe.
- Is it necessary to use whole milk, or can I substitute it with another type?
- Whole milk is recommended for the softest texture and best flavor, but you can substitute it with nondairy or low-fat milk if preferred. Just keep in mind that whole milk generally offers superior results in terms of flavor and texture.
- How can I ensure my dough rises properly?
- Make sure your yeast isn’t expired, and measure your flour correctly to avoid a dense dough. Spoon and level your flour, rather than scooping it out of the bag, to ensure your dough is light and rises well.
Tips
- Ensure Proper Rising: Allow the dough to rise in a warm environment to double its size, which typically takes 1-2 hours. You can speed up the process slightly by placing the dough on a warm surface, but avoid overheating, which can kill the yeast.
- Kneading Technique: Knead the dough until it’s soft and slightly tacky. If it becomes too sticky, add flour gradually—one teaspoon at a time—to prevent a dry dough. Use the windowpane test to check if the dough is kneaded well enough: stretch a small piece until it’s thin and see if light passes through without tearing.
- Shaping Consistency: When shaping the rolls, aim for a smooth top and sealed bottom to ensure even baking. Use a bench scraper to divide the dough into equal pieces to help maintain uniformity in size.
- Freezing and Storing: For make-ahead rolls, freeze the shaped dough after the initial rise and store in a freezer bag. On the day of serving, allow them to thaw and rise for 4-5 hours before baking, or freeze baked rolls and reheat as needed.
Equipment
- Electric Stand Mixer – Useful for mixing and kneading the dough with the paddle attachment or dough hook.
- 9×13-inch Glass Baking Pan – Preferred for baking the rolls as it helps in even browning.
- Bench Scraper – Helpful for dividing and shaping the dough.
- Pastry Brush – Used for applying optional toppings like honey butter.
