Description
These fluffy and soft dinner rolls are a perfect homemade addition to any meal. With a tender crumb and buttery crust, they are simple to make using basic ingredients like flour, yeast, and milk. Whether for a holiday feast or a casual dinner, these rolls will delight with their light texture and rich flavor.
Ingredients
Scale
For the Dough
- 3 1/2 cups all-purpose flour (plus more for kneading)
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 cup warm milk (110°F or 43°C)
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1 teaspoon salt
For Brushing
- 2 tablespoons butter, melted (for brushing)
Instructions
- Activate Yeast: In a small bowl, combine warm milk, sugar, and active dry yeast. Let it sit for 5 to 10 minutes until the mixture becomes foamy, indicating the yeast is active and ready.
- Mix Dough: In a large bowl, combine the all-purpose flour and salt. Add the foamy yeast mixture, the beaten egg, and melted butter. Stir everything until a shaggy dough starts to form.
- Knead: Transfer the dough onto a floured surface and knead it for 8 to 10 minutes until it becomes smooth and elastic. Alternatively, use a stand mixer fitted with a dough hook and knead on medium speed for 5 to 6 minutes.
- First Rise: Place the kneaded dough in a lightly greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 1 to 1.5 hours until it doubles in size.
- Shape Rolls: Punch down the risen dough to release the air. Divide it into 12 to 15 equal pieces. Shape each piece into a smooth ball and arrange them evenly in a greased 9×13-inch baking dish.
- Second Rise: Cover the shaped rolls and let them rise again for 30 to 45 minutes in a warm spot until they become puffy and nearly double in size.
- Bake: Preheat your oven to 375°F (190°C). Bake the rolls for 18 to 22 minutes until the tops turn a beautiful golden brown.
- Brush with Butter: Remove the hot rolls from the oven and immediately brush the tops with melted butter to add a rich, glossy finish. Serve warm for best taste.
Notes
- Use warm milk at about 110°F (43°C) to properly activate the yeast without killing it.
- You can substitute all-purpose flour with bread flour for a chewier texture.
- For softer crust, cover the rolls with a damp cloth right after baking.
- Store leftovers in an airtight container to maintain freshness for up to 2 days.
- Reheat rolls gently in the oven or microwave before serving.
