Homemade Dinner Rolls
Homemade Dinner Rolls
Ingredients
For the Dough
- 1 1/2 cups warm milk, 105-115°F
- 1 tablespoon active dry yeast
- 1 tablespoon granulated sugar, for activating yeast
- 4 1/2 cups all-purpose flour, plus up to 1/2 cup for kneading
- 1/4 cup granulated sugar, for the dough
- 1 1/2 teaspoons salt
- 1/2 cup unsalted butter, melted and cooled
- 1 large egg
For the Egg Wash (Optional)
- 1 large egg
- 1 tablespoon water
For Brushing After Baking (Optional)
- 2 tablespoons unsalted butter, melted
Instructions
- 1
In the bowl of a stand mixer, combine the warm milk, 1 tablespoon of active dry yeast, and 1 tablespoon of granulated sugar. Whisk briefly to combine. Cover the bowl with a kitchen towel and let it sit for 10 minutes to allow the yeast to activate. It should become foamy.
⏱️ 10 min
- 2
To the activated yeast mixture, add the 1/4 cup of granulated sugar, salt, melted and cooled unsalted butter, and 1 large egg. Mix on low speed with the dough hook attachment until just combined.
⏱️ 3 min
- 3
Gradually add 4 1/2 cups of all-purpose flour, 1 cup at a time, mixing on low speed until a shaggy dough forms. Increase speed to medium-low and knead for 8-10 minutes, adding up to 1/2 cup more flour if the dough is too sticky, until the dough is smooth, elastic, and pulls away from the sides of the bowl. It should still be slightly tacky to the touch.
⏱️ 15 min
- 4
Lightly grease a large clean bowl with a little oil. Transfer the dough to the greased bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 60-90 minutes, or until doubled in size.
⏱️ 90 min
- 5
Once risen, gently punch down the dough to release the air. Turn the dough out onto a lightly floured surface. Divide the dough into 12 equal pieces (about 2 1/2 ounces each). Shape each piece into a smooth, round ball by pinching the seams at the bottom and rolling it between your palm and the counter.
⏱️ 15 min
- 6
Arrange the shaped rolls in a lightly greased 9x13 inch baking dish, leaving a little space between them. Cover the dish loosely with plastic wrap or a kitchen towel and let the rolls rise again in a warm place for 30-45 minutes, or until puffy and nearly doubled in size.
⏱️ 45 min
- 7
While the rolls are on their second rise, preheat your oven to 375°F. If using an egg wash, whisk together 1 large egg and 1 tablespoon of water in a small bowl.
⏱️ 5 min•🌡️ 375
- 8
Once the rolls have risen, gently brush the tops with the egg wash (if using). Bake for 15-20 minutes, or until golden brown on top and cooked through. If the tops are browning too quickly, you can loosely tent the dish with foil.
⏱️ 18 min•🌡️ 375
- 9
Remove the rolls from the oven. If desired, immediately brush the tops with 2 tablespoons of melted unsalted butter for extra flavor and shine. Let the rolls cool slightly in the pan before serving warm.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Dinner Rolls
Ingredients
For the Dough
- 1 1/2 cups warm milk, 105-115°F
- 1 tablespoon active dry yeast
- 1 tablespoon granulated sugar, for activating yeast
- 4 1/2 cups all-purpose flour, plus up to 1/2 cup for kneading
- 1/4 cup granulated sugar, for the dough
- 1 1/2 teaspoons salt
- 1/2 cup unsalted butter, melted and cooled
- 1 large egg
For the Egg Wash (Optional)
- 1 large egg
- 1 tablespoon water
For Brushing After Baking (Optional)
- 2 tablespoons unsalted butter, melted
Instructions
- 1
In the bowl of a stand mixer, combine the warm milk, 1 tablespoon of active dry yeast, and 1 tablespoon of granulated sugar. Whisk briefly to combine. Cover the bowl with a kitchen towel and let it sit for 10 minutes to allow the yeast to activate. It should become foamy.
⏱️ 10 min - 2
To the activated yeast mixture, add the 1/4 cup of granulated sugar, salt, melted and cooled unsalted butter, and 1 large egg. Mix on low speed with the dough hook attachment until just combined.
⏱️ 3 min - 3
Gradually add 4 1/2 cups of all-purpose flour, 1 cup at a time, mixing on low speed until a shaggy dough forms. Increase speed to medium-low and knead for 8-10 minutes, adding up to 1/2 cup more flour if the dough is too sticky, until the dough is smooth, elastic, and pulls away from the sides of the bowl. It should still be slightly tacky to the touch.
⏱️ 15 min - 4
Lightly grease a large clean bowl with a little oil. Transfer the dough to the greased bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 60-90 minutes, or until doubled in size.
⏱️ 90 min - 5
Once risen, gently punch down the dough to release the air. Turn the dough out onto a lightly floured surface. Divide the dough into 12 equal pieces (about 2 1/2 ounces each). Shape each piece into a smooth, round ball by pinching the seams at the bottom and rolling it between your palm and the counter.
⏱️ 15 min - 6
Arrange the shaped rolls in a lightly greased 9x13 inch baking dish, leaving a little space between them. Cover the dish loosely with plastic wrap or a kitchen towel and let the rolls rise again in a warm place for 30-45 minutes, or until puffy and nearly doubled in size.
⏱️ 45 min - 7
While the rolls are on their second rise, preheat your oven to 375°F. If using an egg wash, whisk together 1 large egg and 1 tablespoon of water in a small bowl.
⏱️ 5 min•🌡️ 375 - 8
Once the rolls have risen, gently brush the tops with the egg wash (if using). Bake for 15-20 minutes, or until golden brown on top and cooked through. If the tops are browning too quickly, you can loosely tent the dish with foil.
⏱️ 18 min•🌡️ 375 - 9
Remove the rolls from the oven. If desired, immediately brush the tops with 2 tablespoons of melted unsalted butter for extra flavor and shine. Let the rolls cool slightly in the pan before serving warm.
⏱️ 5 min