Oh, the joy of biting into a warm, soft dinner roll—it’s like sinking into a cloud made of flour and love, isn’t it? These rolls are the kind you dream about during a long meeting or while watching a movie that just doesn’t grab your attention. Imagine them fresh out of the oven, with a pat of butter that melts faster than ice cream in a heatwave. Whether you’re a seasoned baker or someone who only bakes when the mood strikes, this recipe is sure to make you the hero of dinner time.
Steps
- Thinly slice half the butter and place it in a stand mixer. Add sugar and salt to the mixer. Warm the milk in the microwave to a temperature between 105-110°F and pour 1 cup of it over the butter without stirring.
- Stir the yeast into the remaining milk and let it sit for about 5 minutes until it becomes foamy. Add this yeast mixture and a beaten egg to the mixer and combine.
- With the hook attachment, gradually incorporate the flour, one cup at a time, scraping down the sides as needed. Once the dough forms, increase the speed to medium-high and knead for about 3 minutes, adding a little extra flour if necessary.
- Coat a large bowl with vegetable oil, place the dough in it, and turn to coat it with oil. Cover the bowl with plastic wrap and let the dough rise in a warm place for 1-2 hours until it doubles in size.
- Melt the remaining butter and brush some on a 9″x 13″ baking dish. Punch down the dough to release air bubbles and divide it into 15 sections.
- Shape each section into a smooth ball by stretching and tucking the ends, then place seam side down in the baking dish. Arrange them in 5 rows of 3, cover with plastic wrap, and let them rise for about 1 hour.
- Preheat the oven to 350°F. Remove the plastic wrap and bake the rolls for 20-25 minutes until they are golden brown and sound hollow when tapped. Brush the hot rolls with the remaining melted butter and serve.
Ingredients
- 1/4 cup unsalted butter, sliced thinly
- 1/4 cup granulated sugar
- 1 teaspoon kosher salt
- 1 1/4 cups whole milk, warmed to 105-110°F
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1 large egg, beaten
- 3 1/2 cups all-purpose flour
- Up to 1/2 cup additional all-purpose flour, as needed
- 1 teaspoon vegetable oil
- Additional 1/4 cup unsalted butter, melted for coating and brushing rolls
Nutritional Values
Calories: 2895kcal | Carbohydrates: 405g | Protein: 60g | Fat: 120g | Sodium: 2535mg | Fiber: 15g | Sugar: 60g
FAQ
- How can I make these rolls without a stand mixer?
- You can mix and knead the dough manually. Use a large bowl instead of a stand mixer and incorporate the flour with a sturdy spoon until a dough forms. Then, transfer the dough to a floured surface and knead by hand for about 3-4 minutes until smooth and elastic.
- Can I substitute instant yeast in this recipe?
- This recipe specifically requires regular active dry yeast. Instant yeast cannot be used as a substitute due to the way the recipe is formulated.
- What is the ideal temperature for milk to activate yeast?
- The milk should be between 105-110°F. If it’s too cold, the yeast won’t activate, and if it’s too hot, it may kill the yeast. A kitchen thermometer can help ensure accuracy, but you can also test by feeling; the milk should be very warm but not hot.
- Why are my rolls not coming out fluffy?
- If the dough rests for too long after rising, it may start to deflate, leading to less fluffy rolls. Also, adding too much flour can result in denser rolls. The dough should have just enough flour to not stick to the sides of the mixing bowl.
- Can I let the rolls rise overnight?
- Yes, you can let the rolls rise in the refrigerator overnight. They will rise slowly in the cold. Before baking, allow them to come to room temperature. Follow the recipe instructions for shaping and placing in a baking dish before refrigerating.
Tips
- Kneading by Hand: If you don’t have a stand mixer, you can still make these rolls by manually kneading the dough. Ensure you have extra flour on hand to keep your work surface well-floured and prevent the dough from sticking.
- Proper Milk Temperature: To successfully proof the yeast, ensure your milk is warmed to between 105-110°F. Use a kitchen thermometer for accuracy, or check that the milk feels very warm to the touch without being scalding.
- Preventing Dense Rolls: To keep your rolls light and fluffy, avoid letting the dough sit too long after it has risen, as this can lead to deflation. Additionally, be cautious not to add too much flour; you need just enough to prevent sticking to the mixing bowl’s sides.
- Overnight Rising: For convenience, you can let the rolls rise overnight in the refrigerator. Before baking, allow them to return to room temperature for the best results.
Equipment
- Stand Mixer with Dough Hook Attachment – While it’s possible to knead the dough by hand, a stand mixer can make the process easier and more efficient.
- Kitchen Thermometer – Useful for ensuring the milk is at the correct temperature to activate the yeast.
- 9″x 13″ Baking Dish – Essential for baking the rolls to the correct size and shape.
