Homemade Dinner Rolls
These homemade dinner rolls are perfectly soft and fluffy inside with a golden brown exterior. Make a big batch and keep them in the freezer for later!
Equipment
- Mixer with dough hook, or plan to knead by hand
- Large baking dish (ceramic or glass recommended)
- Wire cooling rack if not serving rolls immediately
- Kitchen thermometer (optional)
Ingredients
- ¼ cup hot water
- 2¼ teaspoon active dry yeast one envelope
- ¾ cup milk warmed to between 100-110℉
- ¼ cup butter softened (½ stick, or 4 tablespoons)
- 2 tablespoon sugar
- 1 teaspoon kosher salt
- 1 egg
- 3½ cups all-purpose flour plus more for dusting work surface
- 2 tablespoon butter for brushing
- vegetable oil
Instructions
- Measure ¼ cup hot water. Tips: Use hottest water from your faucet. If you have a candy thermometer or instant-read thermometer, it should be between 100℉ and 110℉.¼ cup hot water
- Stir in yeast. Set aside. Yeast should begin to foam after a few minutes. (If it does not foam, see the Notes section for troubleshooting.)2¼ teaspoon active dry yeast
- Transfer yeast and water mixture to the bowl of a mixer fitted with a dough hook.
- Add warm milk, butter, sugar, and salt. Begin to stir. Add egg. (Tip: Microwave milk for 30-45 seconds)¾ cup milk, ¼ cup butter, 2 tablespoon sugar, 1 teaspoon kosher salt, 1 egg
- Add flour ½ cup at a time. (Do not need to wait for flour to fully incorporate before adding more. This just prevents the flour from flying everywhere.)3½ cups all-purpose flour
- When all flour is incorporated, knead the dough with the dough hook on low for 10 minutes.
- Meanwhile, coat a large bowl with vegetable oil. Transfer the dough to the bowl, cover with a clean kitchen towel, and let rise for 1 hour.
- Dust work surface with flour. Lightly coat the bottom and sides of a large baking dish (or two) with vegetable oil. Tip: Use a paper towel to spread oil and absorb the excess oil.
- Punch down dough and transfer it to the work surface, breaking into two batches if needed.
- Shape the dough into a long log shape, about 2 inches wide and 1¼ to 2 inches tall (and whatever length gets you there).
- Cut the dough in 2 inch pieces, making rolls that are essentially 2 inch squares, or shape rolls into 2 inch balls.
- Lightly grease baking dish (or two) with vegetable oil using a paper towel.vegetable oil
- Place the rolls in a baking dish about 1 inch apart.
- Cover with a clean kitchen towel and let rise for 1 hour.
- Heat oven to 350℉.
- Melt 2 tablespoons butter. Brush rolls with butter.2 tablespoon butter
- Bake for 15-25 minutes until rolls are golden brown. Rotate the banking dish halfway through baking time if your oven has hot spots.
- Remove rolls from the baking dish. Transfer to a wire cooling rack if not serving immediately.
Notes
Baking time and yield will vary depending on size of rolls.
If the yeast does not foam in step 2, it's likely one of three things is the problem: (1) Is your yeast expired? (2) Is your water warm enough? (3) Is your water too hot?