Homemade Dinner Rolls Recipe
This easy-to-make homemade Dinner Rolls Recipe is baked until golden brown with a light, airy center. It is the perfect side dish for any meal.
Ingredients
- 1 ½ cups whole milk at 115° + 2 tablespoons
- ¼ cup sugar
- 1 packet active yeast
- 7 tablespoons unsalted melted butter + more for brushing
- pinch coarse salt
- 4 1/2 cups All Purpose Flour
- 3 large eggs
Instructions
- Add the 1 ½ cups hot milk, 1 tablespoon of sugar, and yeast to a standing mixer with the hook attachment. Whisk with a whisk until combined and let it sit for 4-6 minutes or when a raft forms.
- Add the remaining sugar, 7 tablespoons of melted butter, and sea salt.
- Turn the mixer on low and slowly add the flour in 4 or so batches until combined.
- Add 2 eggs until mixed in, and then knead for 3-5 minutes.
- Cover and let rise until it has doubled in size for 60 minutes.
- Punch down the dough and form 20 small golf ball-sized dough balls. Place 1” apart in a greased and parchment paper-lined cookie sheet tray or 12x18 baking pan.
- Cover with a towel and let rise for 30 more minutes.
- In a small bowl, whisk together the remaining egg and 2 tablespoons of whole milk until combined.
- Brush the tops of the bread with the egg wash and bake at 350° for 25-30 minutes or until browned on top and soft and cooked in the middle.
- Brush with unsalted melted butter and sprinkle on sea salt.
- Serve warm.
Notes
Make-Ahead: You can make these 1 day ahead before baking them. Once they are on the baking sheet, place them in the refrigerator until about 90 minutes before you want to eat them. Remove them from the refrigerator and let them sit for 60 minutes to get up to room temperature. Bake them according to the instructions.
How to Store: Keep covered at room temperature for up to 3 days or in the refrigerator for up to 5 days. These will freeze well, covered for up to 3 months. Thaw in the refrigerator until soft.
How to Reheat: If you want to serve these warm, add them to a casserole dish and cover them with foil. Bake at 350° for 4 to 6 minutes or until hot.
It is best to reheat these in the oven at 350° for 4 to 6 minutes or until warm.
Bread, in most cases, is usually done rising once it’s doubled its size.
You will be okay if your yeast hasn’t expired and your liquid is between the optimal 105° and 110°, even if no raft forms.
The most foolproof way to activate yeast is to start with a warm liquid. While most active yeasts call for an optimal temperature of 105° to 110°. However, if I add it to a mixing bowl, I usually elevate these temperatures by 5° to 7°.
When you transfer hot liquid to a mixing bowl, it is almost always cold and immediately drops the temperature from 5° to 7°, making it perfect. Always account for stuff like that because if it’s too cold, the yeast won’t activate.
Try proofing your bread in the oven with it turned off, slightly cracked, and only the oven light on. This will create the perfect proofing environment and temperature.
When the rolls are done baking, add some herb butter, garlic butter, or cheese to the top for more flavor.
Bread should have a nice, thin, or thick brown crust on top and a cooked, soft center. There should be no raw dough. They will read at least 190° internally when they are done.
Nutrition
Calories: 162kcalCarbohydrates: 24gProtein: 4gFat: 5gSaturated Fat: 3gCholesterol: 37mgSodium: 53mgPotassium: 62mgFiber: 1gSugar: 4gVitamin A: 188IUCalcium: 30mgIron: 1mg