Description
These fluffy and soft dinner rolls are perfect for any meal, featuring a tender crumb and a golden crust. Made with simple ingredients like flour, yeast, milk, and butter, these rolls are easy to prepare and ideal for family dinners or holiday gatherings.
Ingredients
Scale
Dough Ingredients
- 3 1/2 cups all-purpose flour (plus more for kneading)
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 cup warm milk (110°F or 43°C)
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1 teaspoon salt
For Brushing
- 2 tablespoons butter, melted (for brushing)
Instructions
- Activate Yeast: In a small bowl, combine warm milk, sugar, and yeast. Let it sit for 5–10 minutes until the mixture becomes foamy, signaling that the yeast is active.
- Mix Dough: In a large bowl, whisk together the flour and salt. Add the yeast mixture, egg, and melted butter. Stir until a shaggy dough forms, ensuring all ingredients are incorporated.
- Knead: Turn the dough onto a floured surface and knead by hand for 8–10 minutes until it becomes smooth and elastic. Alternatively, use a stand mixer fitted with a dough hook and knead for 5–6 minutes.
- First Rise: Place the dough in a lightly greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
- Shape Rolls: Punch down the dough to release the air, then divide it into 12–15 equal pieces. Shape each piece into a smooth ball and arrange them evenly in a greased 9×13-inch baking dish.
- Second Rise: Cover the shaped rolls and let them rise again for 30–45 minutes until they become puffy and almost doubled in size.
- Bake: Preheat your oven to 375°F (190°C). Bake the rolls for 18–22 minutes until they turn golden brown on top and sound hollow when tapped.
- Brush with Butter: Remove the rolls from the oven and immediately brush the tops with melted butter to add flavor and a soft crust. Serve warm for the best taste.
Notes
- For a richer flavor, substitute whole milk for warm milk.
- You can use a stand mixer with a dough hook to simplify kneading.
- Ensure the milk is not too hot to avoid killing the yeast; 110°F (43°C) is ideal.
- If you prefer softer crusts, cover the rolls with foil during the last 5 minutes of baking.
- Rolls can be stored in an airtight container for up to 3 days or frozen for longer storage.
