Description
This Soft Dinner Rolls recipe yields fluffy, tender rolls perfect for any meal. Made with simple ingredients like milk, yeast, butter, and flour, these rolls are enriched with butter and have a slightly sweet honey butter topping option for a golden finish. Perfect for beginner bakers and ideal to serve alongside soups, salads, or roasted dishes.
Ingredients
Main Ingredients
- 1 cup (240ml) whole milk, warmed to about 110°F (43°C)
- 2 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 honey
Instructions
- Prepare the dough: Whisk the warm milk, instant yeast, and 1 tablespoon of sugar together in the bowl of a stand mixer. Cover and let sit for 5 minutes until the mixture becomes foamy to activate the yeast. If you don’t have a stand mixer, mix in a large bowl with a wooden spoon or silicone spatula.
- Mix ingredients: Add remaining sugar, egg, softened butter, salt, and 1 cup of flour to the yeast mixture. Using a dough hook or paddle attachment, mix on low speed for 30 seconds, scrape down the bowl, then add remaining flour. Beat on medium speed until dough pulls away from the sides, about 2 minutes. Add extra flour 1 tablespoon at a time if dough is too wet, until workable.
- Knead the dough: Knead by beating in mixer for an additional 5 minutes or knead by hand on a lightly floured surface for 5 minutes. The dough should be soft, slightly sticky, and pass the “windowpane test” to confirm adequate gluten development.
- 1st Rise: Lightly grease a large bowl and place the dough inside, turning to coat it in oil. Cover with plastic wrap, foil, or a clean towel. Let rise in a warm place for 1-2 hours, or until doubled in size.
- Prepare baking pan: Grease a 9x13-inch baking pan, two 9-inch pans, a cast iron skillet, or line a baking sheet for shaping rolls.
- Shape the rolls: Punch down the risen dough to release air. Divide into 14-16 equal pieces and shape each into a smooth ball. Arrange balls evenly in the prepared pan.
- 2nd Rise: Cover shaped rolls with foil, plastic wrap, or a clean towel. Let rise about 1 hour until puffy.
- Preheat oven: Adjust oven rack to a lower position and preheat oven to 350°F (177°C) to prevent tops from burning.
- Bake the rolls: Bake for 20-25 minutes until golden brown, rotating pan halfway through. Tent with foil if browning too fast. Remove from oven and brush with optional honey butter topping. Let cool slightly before serving.
- Storage: Store leftover rolls wrapped tightly at room temperature for 2-3 days, or refrigerate for up to 1 week.
Notes
- Using whole milk warmed to 110°F activates the yeast without killing it; do not exceed this temperature.
- Add flour gradually to ensure dough remains soft and slightly sticky, avoiding dry rolls.
- The “windowpane test” is a helpful method to check if dough has been kneaded enough.
- Keeping rolls on the lower oven rack protects the tops from burning while baking.
- Honey butter topping adds a subtle sweetness and glossy finish but is optional.
- Rolls can also be baked in a cast iron skillet or on a lined baking sheet for different shapes and textures.
