Soft Dinner Rolls (Printable Version)
Flaky, soft, and buttery rolls that outshine any main dish - ready in under 4 hours with just 7 simple ingredients.
# Ingredients:
→ Dough
01 -
240ml whole milk, warmed to 43°C
02 -
2 and 1/4 teaspoons instant yeast (1 standard packet)
03 -
2 tablespoons granulated sugar, divided
04 -
1 large egg
05 -
56g unsalted butter, softened to room temperature and cut into 4 pieces
06 -
1 teaspoon salt
07 -
390g all-purpose flour or bread flour (spooned & leveled)
→ Optional Topping
08 -
28g unsalted butter, melted
09 -
1 tablespoon honey
# Steps:
01 -
Whisk the warm milk, yeast, and 1 tablespoon of sugar together in the bowl of your stand mixer. Cover and allow to sit for 5 minutes to activate the yeast.
02 -
Add the remaining sugar, egg, butter, salt, and 1 cup flour. With a dough hook or paddle attachment, mix on low speed for 30 seconds, scrape down the sides of the bowl, then add the remaining flour. Beat on medium speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes. Add more flour 1 tablespoon at a time if needed to form a workable dough.
03 -
Continue beating the dough in the mixer for an additional 5 minutes, or knead by hand on a lightly floured surface. The properly kneaded dough should be soft and slightly tacky, bouncing back slowly when poked with a finger.
04 -
Place the dough in a lightly greased bowl, turning to coat all sides in oil. Cover with aluminum foil, plastic wrap, or a clean kitchen towel. Allow to rise in a warm environment for 1-2 hours or until doubled in size.
05 -
Grease a 9×13 inch baking pan or two 9-inch square or round baking pans.
06 -
When the dough is ready, punch it down to release the air. Divide the dough into 14-16 equal pieces and shape each piece into a smooth ball. Arrange in the prepared baking pan.
07 -
Cover shaped rolls and allow to rise until puffy, about 1 hour.
08 -
Adjust oven rack to a lower position and preheat oven to 177°C. Position the rack lower to prevent the tops from burning.
09 -
Bake for 20-25 minutes or until golden brown on top, rotating the pan halfway through. If tops brown too quickly, loosely tent with aluminum foil.
10 -
Remove from the oven, brush with optional honey butter topping, and allow rolls to cool for a few minutes before serving.
# Notes:
01 -
Leftover rolls can be stored tightly covered at room temperature for 2-3 days or in the refrigerator for up to 1 week.
02 -
To freeze unbaked rolls: Prepare through shaping, place in a greased pan, cover tightly, and freeze for up to 3 months. Thaw and let rise for 4-5 hours before baking.
03 -
To freeze baked rolls: Cool completely, then freeze for up to 3 months. Thaw and reheat at 149°C for about 10 minutes.
04 -
For overnight preparation: After shaping rolls, cover tightly and refrigerate for up to 15 hours. Remove from refrigerator 3 hours before baking to allow for rising.