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Classic Dinner Rolls

Classic Dinner Rolls

🍽 Serves ⏲ Total Time
12 3.33 hours

🧂 Ingredients

  • 💧 0.75 cup water
  • 🍵 2.25 tsp active dry yeast
  • 🍬 0.25 cup granulated sugar
  • 🥛 0.5 cup whole milk
  • 🥚 1 large egg
  • 🧈 0.25 cup unsalted butter
  • 🧂 1 tsp fine sea salt
  • 🍞 3.5 cups bread flour
  • 🧈 2 Tbsp unsalted butter

🍳 Cookware

  • 1 stand mixer
  • 1 dough hook
  • 1 large bowl
  • 1 baking pan
  • 1 oven

📝 Instructions

Step 1

In the bowl of a stand mixer, combine warm water (105 to 110ºF / 40 to 43ºC), active dry yeast, and 1 tsp of the granulated sugar. Whisk together and let sit until frothy, about 5 to 10 minutes.

Step 2

Add the remaining sugar, whole milk, egg, melted unsalted butter (melted and cooled), fine sea salt, and 2 cups of the bread flour. Using the paddle attachment, mix on low speed for 1 minute until a wet batter forms.

Step 3

Switch to the dough hook. With the mixer on low speed, gradually add the remaining 1.5 cups of flour. Knead the dough on medium-low speed for 5 to 7 minutes. The dough should be smooth, elastic, and slightly sticky, clearing the sides of the bowl. (If too sticky, add more flour, 1 Tbsp at a time).

Step 4

Shape the dough into a smooth ball. Place it in a large bowl, turning once to grease the top. Cover the bowl with plastic wrap or a damp towel. Let it rise in a warm, draft-free place until doubled in size, about 1 to 1.5 hours.

Step 5

Lightly grease a baking pan. Punch down the dough to release the air. Transfer it to a lightly floured surface. Divide the dough into 12 equal portions (about 70 to 75 grams each). Shape each portion into a smooth, tight ball. Arrange the dough balls in the prepared pan in a 3 × 4 grid.

Step 6

Cover the pan loosely with plastic wrap or a damp towel. Let the rolls rise until doubled in size and touching, about 45 minutes to 1 hour.

Step 7

Preheat the oven to oven (191ºC). Bake the rolls until golden brown, about 18 to 22 minutes. If the tops are browning too quickly, tent them loosely with foil.

Step 8

Remove from the oven and immediately brush the tops of the rolls with the remaining melted unsalted butter (melted). Let them cool in the pan for 10 minutes before serving.

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