Dinner rolls—ah, the unsung heroes of comfort food. Imagine the smell of freshly baked bread wafting through your kitchen, like a warm hug on a chilly day. These quick and easy rolls are the epitome of simplicity and delight, perfect for any occasion where you want to impress without the stress.
Steps
- Begin by mixing the warm milk, yeast, and a tablespoon of sugar in a mixing bowl. Let this mixture sit for about five minutes to activate the yeast. If you don’t have a stand mixer, you can mix with a large spoon or spatula instead.
- Add the remaining sugar, egg, butter, salt, and one cup of flour to the bowl. Using a dough hook or paddle attachment, mix on low speed for 30 seconds. Scrape down the bowl, then add the remaining flour and beat on medium speed until the dough is cohesive and pulls away from the bowl.
- Knead the dough for about five minutes, either in the mixer or by hand on a floured surface. If the dough feels too sticky, incorporate small amounts of flour until it’s manageable. The dough should be soft but elastic, and it should pass the windowpane test.
- Place the dough in a lightly greased bowl, covering it with a towel or plastic wrap. Allow it to rise in a warm spot for 1-2 hours, or until it has doubled in size. This step is crucial for developing the dough’s texture and flavor.
- Prepare a baking pan by greasing it. Punch down the risen dough to release air, then divide it into 14-16 pieces. Shape each piece into a smooth ball and place them in the prepared pan.
- Cover the shaped rolls and allow them to rise for another hour until puffy. Meanwhile, preheat your oven to 350°F (177°C), positioning the rack in the lower part of the oven.
- Bake the rolls for 20-25 minutes until they are golden brown, rotating the pan halfway through. If desired, brush the warm rolls with a honey-butter mixture for added flavor. Let them cool slightly before serving.
Ingredients
- 1 cup (240ml) whole milk, warmed to about 110°F (43°C)
- 2 and 1/4 teaspoons instant yeast (such as Platinum Yeast from Red Star), equivalent to 1 standard packet
- 2 Tablespoons granulated sugar, divided
- 1 large egg
- 1/4 cup (56g or 4 tablespoons) 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 a different type of yeast for this recipe?
- Yes, you can use either active dry yeast or instant yeast. If you choose active dry yeast, expect slightly longer rise times. The recommended yeast for this recipe is Platinum Yeast from Red Star due to its natural dough improvers.
- What is the best way to shape the dinner rolls?
- To shape the rolls, divide the dough into 14-16 pieces. Stretch the top of each piece while pinching and sealing the bottom to form a smooth ball. Arrange these in a baking pan.
- How can I make the dough ahead of time?
- After shaping the rolls, cover them tightly and refrigerate for up to 16 hours. When you plan to bake them, allow the rolls to rise at room temperature for about 1-2 hours before baking.
- What are some flavor variations I can try with these rolls?
- You can add ingredients like rosemary, cheddar cheese, garlic and herbs, or even try making whole wheat or sweet potato rolls for different flavors.
- Can I freeze the dinner rolls?
- Yes, you can freeze the shaped rolls before baking. Once frozen, place them in a freezer bag. When you want to bake them, thaw and let rise for about 4-5 hours before baking. You can also freeze baked rolls and reheat them as needed.
Tips
- Ensure Proper Yeast Activation: Use warm, not hot, milk to activate the yeast effectively. Aim for a temperature around 110°F (43°C) to ensure the yeast is properly activated without killing it.
- Knead to Perfection: Knead the dough until it is smooth and elastic. Perform the “windowpane test” by stretching a small piece of dough thin enough to see light through it without tearing. This ensures the dough is well-kneaded and ready to rise.
- Manage Dough Stickiness: If the dough becomes too sticky during kneading, add flour sparingly—just a teaspoon at a time. Avoid adding too much flour to prevent a dry and dense dough.
- Flexible Baking Schedule: For convenience, prepare the dough and allow it to rise overnight in the refrigerator. This flexibility can help you fit bread baking into a busy schedule while ensuring fresh rolls when needed.
Equipment
- Electric Stand Mixer – Useful for mixing and kneading the dough with a paddle attachment or dough hook.
- 9×13-inch Glass Baking Pan – Preferred for even baking and to avoid quick browning in metal pans.
- Bench Scraper – Helpful for dividing the dough into equal pieces.
- Pastry Brush – Used to brush the rolls with optional honey butter topping.
- Instant Read Thermometer – (Optional) To check the temperature of the milk. This is useful if you want to be precise about getting the milk to the correct temperature for activating the yeast.
