Description
Soft and fluffy dinner rolls that are perfect for any meal. These rolls feature a tender crumb and golden crust, made with a simple yeast dough enriched with milk, butter, and eggs. Ideal for family dinners, holiday gatherings, or whenever you crave homemade bread with a delicate texture.
Ingredients
Scale
Wet Ingredients
- 1 ¼ cups milk (2% or whole)
- ¼ cup water
- ¼ cup salted butter, melted
- 1 large egg
Dry Ingredients
- ¼ cup granulated sugar
- 1 tablespoon instant yeast (or active dry yeast)
- 1 teaspoon salt
- 4 ¼ to 4 ½ cups all-purpose flour (approx. 560 grams)
Instructions
- Heat the Milk: Heat the milk in a saucepan until small bubbles form around the edges and it is steaming. Pour the warm milk into the bowl of a stand mixer fitted with the dough hook attachment.
- Add Liquids and Sugar: Stir in the water, melted butter, and sugar. Allow the mixture to cool to about 105°F to ensure it is warm but not hot enough to kill the yeast.
- Activate Yeast: Sprinkle the yeast into the mixture and let it rest for 5 minutes until it becomes foamy and fully activated.
- Make the Dough: Add the egg, salt, and start adding flour (3 ¾ to 4 cups). Mix on low speed, gradually adding more flour until the dough pulls away from the sides of the bowl and forms a soft, sticky ball. Knead the dough for 5 minutes until smooth and elastic.
- First Rise: Place the dough in a greased bowl, cover with a damp cloth or plastic wrap, and allow it to rise in a warm spot until doubled in size, about 1 hour.
- Prepare for Baking: Preheat the oven to 375°F. Grease a 9×13-inch baking pan and position the oven rack in the middle.
- Shape Rolls: Gently punch down the risen dough and turn it out onto a lightly greased countertop. Divide the dough into 12 equal pieces and roll each into a smooth ball.
- Second Rise: Place the rolls in the prepared pan with about ½ inch spacing. Cover and let them rise again until doubled in size, approximately 30 to 45 minutes.
- Bake: Bake the rolls in the preheated oven for 16 to 18 minutes, or until the tops and bottoms are golden brown.
- Finish: Remove the rolls from the oven and immediately brush the tops with melted butter. Serve warm and enjoy the soft, fluffy texture.
Notes
- Use warm liquid (around 105°F) to activate yeast without killing it.
- If using active dry yeast instead of instant yeast, proof it in warm water with sugar before adding to the mix.
- Adjust flour quantity as needed; dough should be soft but not overly sticky.
- Ensure rolls have enough space to rise for a light, airy texture.
- Brushing tops with butter after baking keeps the crust soft and flavorful.
- These rolls can be stored in an airtight container for up to 3 days or frozen for longer storage.
