Dinner Rolls

If you love soft and buttery dinner rolls, then you’ve gotta try my dinner-roll recipe.

Ingredients

• 1 cup milk, warmed to 110 °F
• 1 packet (2 ¼ tsp) active dry yeast
• 3 Tbsp sugar, divided
• 5 Tbsp unsalted butter, melted
• 1 large egg
• 3 ¼ cups (390 g) all-purpose flour
• 1 tsp salt
• Neutral oil, for the bowl
• Additional melted butter, for brushing

Method

Activate the yeast

Warm the milk to 110 °F. Pour it into a medium bowl, add half of the sugar (1 ½ Tbsp) and sprinkle in the yeast. Stir gently and set aside 5–7 minutes until foamy and frothy.

Mix the dough

In the bowl of a stand mixer fitted with the paddle attachment, combine the foamy yeast mixture, melted butter, remaining sugar, and the egg. Whisk to combine. Add half of the flour and mix until smooth. Switch to the dough hook, add the salt and remaining flour, and knead on medium speed 2 minutes. The dough should be soft, smooth, and slightly tacky but not sticky.

Knead by hand

Turn the dough onto a lightly floured counter and knead 1–2 minutes until it passes the windowpane test: stretch a small piece thin enough to see light through without tearing. Form into a ball.

First rise

Lightly oil a clean bowl, place the dough inside, turn to coat, cover with plastic wrap, and proof in a warm spot 1 ½–2 hours, until doubled in size.

Shape the rolls

Turn the risen dough out (no extra flour) and pat into a rectangle. Divide into 16 equal pieces. For each piece, fold the edges underneath to create a smooth top and a seamed bottom. Cup the dough in your hand and roll in small circles on the counter to form a tight ball.

Second rise

Arrange the rolls in a lightly buttered 9 × 13-inch baking dish, leaving a little space between each. Cover and proof 1 hour, until puffy.

Bake

Preheat the oven to 350 °F. Bake the rolls 18–22 minutes, until golden brown. Brush generously with melted butter immediately after baking. Cool slightly and serve warm.