Homemade Soft Dinner Rolls
These homemade soft dinner rolls are fluffy, buttery, and only require seven ingredients that you probably already have at home.
Servings: 18 rolls
Equipment
- 1 9x13 baking dish
Ingredients
- 4 cups King Arthur AP flour, spooned and leveled I've also tested this recipe with Trader Joe's All-Purpose Flour and it came out great!
- 3 egg yolks
- 1 ¼ cup + 1 tbs milk warmed
- ⅓ cup granulated sugar 1 tbs separated
- 3 tbs unsalted butter melted
- 2 ¼ teaspoon active dry yeast
- 2 teaspoon coarse kosher salt or sub 1.5 teaspoon table salt
Instructions
- Add the warm milk, butter, yeast, and 1 tbs sugar to the bowl of a standing mixer fitted with the dough hook. Let sit for 5 minutes.
- Turn the mixer on low and add the eggs, salt, remaining sugar, and ⅓ of the flour. Mix until the flour is incorporated. Add the rest of the flour and slowly turn the mixer up to medium speed. Continue mixing for about 3-5 minutes, or until the dough has begun to pull away from the sides of the bowl. It should be slightly tacky but not sticky. (If it's a little too sticky, you can just add a bit of flour in the next step).
- Have an oiled bowl set aside, and then dump the dough onto a lightly floured work surface. Knead for just a minute so that you can form a ball, then add the ball to the oiled bowl seam side down. Oil the top of the dough then cover with plastic wrap and a kitchen towel. Let rise in a warm place until doubled in size (I used my oven with the light turned on). This will take about 2-3 hours. Note: Because this dough is "heavier" (meaning it has eggs, butter, milk, etc.) it takes longer to rise than you may be used to. Keep this in mind when planning (and I always use multiple kitchen towels to keep it warmer).
- Line a 9x13 baking dish with parchment paper.
- Uncover the dough and punch it down to deflate it. Add it to your work surface then, working relatively quickly, weigh it out in 1.5 oz pieces, then roll it into a ball and add it to the baking sheet seam side down. (If you don't have a scale just cut about 20 balls. They should be about the size of a golf ball once rolled.)Note: To roll the balls, I flatten the small piece of dough and fold opposite sides together (like you're wrapping a gift). Then I pinch those seams together while rotating the ball in my hand.
- Once done, cover loosely with the plastic wrap and a couple of kitchen towels. Allow to rise for another hour or two at room temperature until the balls have puffed up and are touching. In the meantime preheat the oven to 375 degrees F.
- Bake the rolls for 20 minutes, or until nicely browned. Remove from the oven and brush with your favorite topping (like honey and melted butter, just melted butter, or even melted butter with chopped herbs!). Serve warm.
Notes
Make ahead instructions:
If you want to make these in advance, you can go through to the second rise. So, perform the first rise, then roll out the dough balls and add them to the baking dish. Now, cover tightly with plastic wrap and leave in the refrigerator. In the morning, take the rolls out to rise about 3 hours before you want to bake them. Once risen, bake as directed!
If you want to make these in advance, you can go through to the second rise. So, perform the first rise, then roll out the dough balls and add them to the baking dish. Now, cover tightly with plastic wrap and leave in the refrigerator. In the morning, take the rolls out to rise about 3 hours before you want to bake them. Once risen, bake as directed!