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Dinner Rolls Recipe
Warm, fluffy, and golden brown, these homemade dinner rolls offer all the comfort of a classic bakery side with a lighter touch. The straightforward yeast dough is surprisingly easy to work with, yielding beautifully tender results that won't weigh you down. Whether you're planning a holiday feast or just want something special for a Tuesday night, they're guaranteed to hit the spot. Serve them straight from the oven with a pat of butter for a lightly sweet addition to your meal.
Equipment
- Hand Mixer
- Oven
- Cake Pan
Ingredients
- 3 ½ to 3 ¾ cups all-purpose or bread flour
- ¼ cup sugar
- ¼ cup butter, softened
- 1 teaspoon salt
- 1 package regular active or fast-acting dry yeast (2 ¼ teaspoons)
- ½ cup very warm water (120°F to 130°F)
- ½ cup very warm milk (120°F to 130°F)
- 1 egg
Instructions
- 1Combine 2 cups of the flour, sugar, softened butter, salt, and yeast in a large bowl. Pour in the warm water, warm milk, and egg.
- 2Beat the mixture with an electric mixer on low speed for 1 minute, scraping down the sides of the bowl. Increase the speed to medium and beat for 1 more minute.
- 3Stir in the remaining flour, 1/4 cup at a time, until the dough becomes easy to handle.
- 4Transfer the dough to a lightly floured surface. Knead for about 5 minutes until it feels smooth and springy.
- 5Lightly grease a large bowl. Place the dough inside and turn it to coat all sides. Coating the dough prevents it from drying out as it rises.
- 6Cover loosely with plastic wrap and let it rise in a warm place for about 1 hour, or until doubled in size.
- 7Grease the bottom and sides of a 13x9-inch baking pan.
- 8Gently punch the dough down to deflate it. Divide it into 15 equal pieces, shape each into a smooth ball, and arrange them in the prepared pan.
- 9Cover the pan loosely with plastic wrap. Let the rolls rise in a warm place for about 30 minutes until they double in size again.
- 10Preheat the oven to 375°F. Bake the rolls for 12 to 15 minutes until they turn golden brown.
Notes
- Make ahead: After shaping the rolls in the pan, cover tightly with foil and refrigerate for 4 to 24 hours. When ready to bake, replace the foil with plastic wrap and let them rise in a warm place for about 2 hours before baking.
- Shape variation: Instead of round balls, you can form the dough into cloverleaf or crescent shapes for a different presentation.
- Storage: Keep leftover rolls in an airtight container at room temperature for up to 3 days, or freeze for up to a month.
- Tip: Make sure your milk and water are between 120°F and 130°F. If the liquids are too hot, they'll kill the yeast.