Description
These Soft and Fluffy Dinner Rolls are the perfect addition to any meal, featuring a tender crumb and golden crust. Made with milk, butter, and a touch of sugar for a subtly sweet flavor, the dough is kneaded to a soft, sticky ball, then allowed to rise twice before baking to fluffy perfection. Ideal for family dinners or special occasions, these rolls are effortlessly delicious and best enjoyed warm with butter.
Ingredients
Scale
Wet Ingredients
- 1 ¼ cups milk (2% or whole)
- ¼ cup water
- ¼ cup salted butter, melted
- 1 large egg
Dry Ingredients
- ¼ cup granulated sugar
- 1 tablespoon instant yeast (or active dry yeast)
- 1 teaspoon salt
- 4 ¼ to 4 ½ cups all-purpose flour (about 560 grams)
Instructions
- Heat Milk: Warm the milk until small bubbles appear around the edges and it starts steaming. Pour this into the bowl of a stand mixer fitted with a dough hook.
- Add Liquids: Add the water, melted butter, and sugar to the milk. Let the mixture cool until it reaches around 105°F, which is warm enough to activate yeast without killing it.
- Activate Yeast: Stir in the yeast and let the mixture rest for 5 minutes until it becomes foamy, indicating the yeast is fully activated.
- Mix Dough: Add the egg, salt, and 3 ¾ to 4 cups of flour, mixing gradually and adding more flour until the dough pulls away from the sides of the bowl and forms a soft, sticky ball. Knead the dough for about 5 minutes until it is smooth and elastic.
- First Rise: Place the dough in a warm spot and allow it to rise until doubled in size, approximately 1 hour.
- Prepare Oven and Pan: Preheat the oven to 375°F and position the oven rack in the middle. Grease a 9×13-inch baking pan.
- Shape Rolls: Lightly punch down the risen dough and turn it onto a greased surface. Divide the dough into 12 equal portions and roll each into a smooth ball. Arrange the rolls in the prepared pan, spacing them about ½ inch apart.
- Second Rise: Cover the pan and allow the rolls to rise again until doubled in size.
- Bake: Bake the rolls for 16 to 18 minutes or until golden brown on top and bottom.
- Finish: As soon as the rolls come out of the oven, rub the tops with additional butter for a soft, flavorful crust. Serve warm and enjoy!
Notes
- Use warm, not hot, liquid to avoid killing the yeast.
- Adjust flour amount as needed; dough should be soft and slightly sticky.
- Allowing two rises ensures the rolls are fluffy and light.
- Butter topping adds moisture and flavor to the crust after baking.
- If using active dry yeast instead of instant yeast, proof it in the warm liquid for 5-10 minutes before mixing.
