Description
These soft and fluffy dinner rolls are a perfect addition to any meal. Made with a simple dough enriched with butter and egg, they offer a tender crumb and a golden-brown crust. Ideal for serving warm with butter, these rolls are easy to prepare with a stand mixer and benefit from rising twice for optimal texture.
Ingredients
Scale
For the Rolls:
- 1 cup whole milk
- ½ cup water
- 3 tablespoons granulated sugar
- 2 ¼ teaspoons active dry yeast (or one packet)
- 1 ½ teaspoons salt
- 1 large egg
- 4 ½ cups all-purpose flour
- 4 tablespoons unsalted butter, at room temperature and cut into cubes
- 1 tablespoon melted butter (for brushing on rolls after baking)
Instructions
- Warm Liquid Mixture: Combine the milk and water and heat until the mixture reaches 110-115° F, either in a microwave-safe container or on the stove. This temperature activates the yeast without killing it.
- Activate Yeast: Pour the warm milk and water into the bowl of a stand mixer. Add the granulated sugar and sprinkle the yeast over the top. Whisk gently to combine and let sit for 5-10 minutes until the yeast begins to foam or bubble, confirming it is active.
- Mix Dough Ingredients: Add salt, egg, and all-purpose flour to the yeast mixture. Mix on low speed with the paddle attachment to combine, then add the 4 tablespoons of softened butter and continue mixing until incorporated.
- Knead Dough: Switch to the dough hook and knead on low speed for about 8 minutes until the dough is smooth and slightly sticky to the touch. Add extra flour 1 tablespoon at a time if very sticky to maintain a soft, workable dough.
- First Rise: Transfer the dough to a lightly oiled large bowl, turning it once to coat all sides with oil. Cover with a towel or plastic wrap, then let it rise in a warm place for 30 minutes to 1 hour, until the dough doubles in size.
- Prepare Baking Dish: Lightly grease a 13×9-inch rectangular baking dish with cooking spray or butter.
- Shape Rolls: Turn the dough out onto a lightly floured surface and knead a few times to release air. Divide the dough into 15 equal pieces by first cutting into 3 equal parts, then cutting each into 5 pieces. Shape each piece into tight balls by tucking edges underneath and spinning with your palms. Place shaped rolls in the prepared baking dish.
- Second Rise: Cover the rolls with a kitchen towel or plastic wrap and let them rise for 20 minutes.
- Preheat Oven: While the rolls rise, preheat the oven to 375° F.
- Bake Rolls: Bake the rolls uncovered for 19-23 minutes until golden brown and fully cooked inside.
- Brush with Butter and Serve: Remove the rolls from the oven and brush the tops with 1 tablespoon of melted butter. Serve warm for the best texture and flavor.
Notes
- Both regular active dry yeast and rapid-rise yeast are interchangeable in this recipe (2 ¼ teaspoons or 1 packet). Store opened yeast in the refrigerator and always check expiration for best results.
- To create a warm environment for rising, preheat your oven to 200°F and then turn it off before placing the bowl inside. Alternatively, rise on a warm countertop.
- Roll storage: keep at room temperature tightly wrapped for up to 2 days, or freeze wrapped airtight for up to 2 months. Reheat frozen rolls at 350°F, covering if necessary to avoid over-browning.
- Make ahead: After first rise and shaping, cover rolls and refrigerate overnight. Bring rolls to room temperature about 1 hour before baking to allow them to warm and rise a bit.
Nutrition
- Serving Size: 1 roll (approx. 60g)
- Calories: 150
- Sugar: 3g
- Sodium: 250mg
- Fat: 4.5g
- Saturated Fat: 2.8g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
