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Dinner Rolls

Homemade dinner rolls are kneaded until smooth and elastic, then baked until golden brown. The two rises give these yeast rolls a soft, fluffy texture.
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Prep Time 25 minutes
Cook Time 22 minutes
Rising and resting 2 hours 25 minutes
Total Time 3 hours 12 minutes
Servings: 12 servings
Course: Side Dish
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup whole milk warmed to 105–110°F
  • 0.25 cup granulated sugar
  • 2.25 tsp active dry yeast
  • 1 egg large, at room temperature
  • 4 tbsp unsalted butter melted and divided
  • 3.5 cup all-purpose flour plus more as needed
  • 1 tsp kosher salt
  • 1 tsp neutral oil for greasing

Equipment

  • 1 9x13-inch baking dish

Method
 

  1. Stir together the warm milk, sugar, and yeast.
  2. Let stand for 5–10 minutes, until foamy.
  3. Whisk in the egg and 3 tablespoons of the melted butter.
  4. Stir in the flour and salt until a shaggy dough forms.
  5. Knead the dough on a lightly floured surface for 8–10 minutes, adding only enough flour to keep it manageable, until smooth and elastic.
  6. Use about 1/2 teaspoon of the oil to grease the bowl.
  7. Add the dough to the bowl and turn it to coat.
  8. Cover and let rise in a warm place for 60–90 minutes, until doubled in size.
  9. Grease a 9x13-inch baking dish with the remaining oil.
  10. Divide the dough into 12 equal pieces and shape each into a ball.
  11. Arrange the dough balls in the dish.
  12. Cover the rolls and let rise for 30–45 minutes, until puffy.
  13. Heat the oven to 375°F during the rise.
  14. Bake for 18–22 minutes, until the rolls are golden brown.
  15. Brush the hot rolls with the remaining 1 tablespoon melted butter.
  16. Let rest for 10 minutes before serving.

Notes

For soft rolls, keep the milk within 105–110°F. Store airtight in the refrigerator for up to 3 days; freeze yes. For a dairy-free variation, use unsweetened plant milk and dairy-free butter.