Description
These Soft Dinner Rolls are fluffy, tender, and perfectly golden brown, ideal for any meal from casual dinners to holiday feasts. Made with simple ingredients and a straightforward kneading and rising process, they offer a slightly sweet, buttery flavor with an optional honey butter glaze for added richness.
Ingredients
Dough Ingredients
- 1 cup (240ml) whole milk, warmed to about 110°F (43°C)
- 2 and 1/4 teaspoons Platinum Yeast from Red Star instant yeast (1 standard packet)
- 2 Tablespoons granulated sugar, divided
- 1 large egg
- 1/4 cup (4 Tbsp; 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 & leveled)
Optional Topping
- 2 Tablespoons (28g) melted unsalted butter
- 1 Tablespoon (21g/15ml) honey
Instructions
- Prepare the dough: Whisk the warm milk, yeast, and 1 tablespoon of sugar together in the bowl of your stand mixer. Cover and let it sit for 5 minutes until the mixture becomes foamy, indicating the yeast is active. This step can be done in a large mixing bowl if a stand mixer is not available.
- Mix the dough: Add the remaining 1 tablespoon sugar, egg, butter pieces, salt, and 1 cup of flour to the yeast mixture. Using a dough hook or paddle attachment, mix on low speed for 30 seconds, then scrape down the bowl sides. Add the remaining flour and beat on medium speed for about 2 minutes until the dough pulls away from the sides and comes together. If the dough is too wet, add flour 1 tablespoon at a time until workable.
- Knead the dough: Continue kneading in the mixer with the dough hook for 5 more minutes or knead by hand on a lightly floured surface. The dough should be soft and slightly sticky but manageable. Perform a windowpane test by stretching a small piece of dough to check if it is elastic enough, indicating sufficient kneading.
- First rise: Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, coating all sides with oil. Cover with foil, plastic wrap, or a kitchen towel. Let rise in a warm place for 1 to 2 hours until doubled in size.
- Prepare baking pan: Grease a 9x13 inch baking pan or two 9-inch pans, or use a cast iron skillet or lined baking sheet to bake the rolls.
- Shape the rolls: Punch down the risen dough to release air. Divide into 14 to 16 equal pieces and shape each into a smooth ball. Arrange the dough balls evenly in the prepared baking pan.
- Second rise: Cover the shaped rolls with foil, plastic wrap, or a kitchen towel. Allow them to rise until puffy, approximately 1 hour.
- Preheat oven and position rack: Move the oven rack to a lower position and preheat the oven to 350°F (177°C). This helps prevent the tops of the rolls from burning.
- Bake the rolls: Bake the rolls for 20 to 25 minutes, rotating the pan halfway through to ensure even browning. If tops brown too quickly, tent loosely with aluminum foil. Remove when golden brown.
- Add topping and cool: Immediately brush the hot rolls with the optional melted butter and honey mixture for a sweet glaze. Let rolls cool a few minutes before serving.
- Storage: Store leftovers wrapped tightly at room temperature for 2 to 3 days or refrigerate for up to 1 week.
Notes
- Use bread flour for chewier rolls or all-purpose flour for a softer texture.
- Ensure milk is warm but not hot to activate yeast properly without killing it.
- The dough will be slightly sticky; avoid adding too much flour to keep rolls soft.
- The windowpane test is a great way to check proper kneading and gluten development.
- Tent rolls with foil if they brown too quickly during baking to avoid burning the tops.
- Feel free to substitute melted butter topping with olive oil or plain melted butter for different flavors.
- Allow rolls to cool slightly before storing to prevent condensation and sogginess.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: American