These soft dinner rolls are a perfect addition to any meal, adding a delightful warmth and comfort. Their pillowy texture and golden-brown exterior make them a favorite for any occasion. Whether served with a simple weeknight dinner or as a part of a festive holiday spread, these rolls are sure to impress.

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Ingredients and Preparation

To make these delectable dinner rolls, gather the following ingredients: one large egg, a teaspoon of salt, a cup of whole milk warmed to about 110°F, two and a quarter teaspoons of instant yeast, two tablespoons of granulated sugar, a quarter cup of unsalted butter softened to room temperature and cut into four pieces, and three cups of all-purpose or bread flour. For an optional topping, mix two tablespoons of melted unsalted butter with one tablespoon of honey.

Preparing the ingredients: Ensure all your ingredients are measured accurately. Warm the milk to the specified temperature to activate the yeast properly. Handling the yeast correctly is crucial; the warm milk and a tablespoon of sugar create an ideal environment for the yeast to bloom.

Step-by-Step Instructions

Mixing the Dough: Begin by combining the warm milk, yeast, and one tablespoon of sugar in your stand mixer bowl. Cover the mixture and let it sit for five minutes. If using a large mixing bowl, you can mix by hand with a wooden spoon or silicone spatula. A hand mixer might not be ideal as the sticky dough can get caught in the beaters.

Add the remaining sugar, egg, butter, salt, and one cup of flour to the yeast mixture. Using a dough hook or paddle attachment, mix on low speed for 30 seconds. Scrape down the bowl’s sides, then add the rest of the flour. Beat on medium speed until the dough pulls away from the bowl’s sides, about two minutes. If the dough is too wet, add more flour one tablespoon at a time until it’s workable but still slightly sticky.

Kneading Techniques: Continue beating the dough in the mixer for five minutes, or knead by hand on a floured surface for the same amount of time. The dough should be soft and slightly tacky. If it’s too sticky, add flour one teaspoon at a time. After kneading, the dough should bounce back when poked. Perform the “windowpane test” by stretching a small piece of dough until light passes through without tearing. If it passes, the dough is ready to rise.

First Rise: Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning to coat all sides with oil. Cover with aluminum foil, plastic wrap, or a kitchen towel, and let rise in a warm place for 1-2 hours until doubled in size. Rising on the counter usually takes about two hours.

Shaping the Rolls: Once the dough has risen, punch it down to release air. Divide it into 14-16 equal pieces. Shape each piece into a smooth ball and arrange them in the prepared pan.

Second Rise: Cover the shaped rolls with aluminum foil, plastic wrap, or a kitchen towel. Let them rise until puffy, about one hour.

Baking the Rolls

Preheating and Positioning: Adjust the oven rack to a lower position and preheat to 350°F. Baking the rolls on a lower rack prevents the tops from burning.

Baking Time and Tips: Bake for 20-25 minutes until the tops are golden brown, rotating the pan halfway through. If the tops brown too quickly, tent the pan with aluminum foil. Remove from the oven and brush with the optional honey butter topping. Allow the rolls to cool for a few minutes before serving.

Recipe Tips & Frequently Asked Questions

Troubleshooting Common Issues:
If the dough is too sticky, add flour one teaspoon at a time.
If the dough doesn’t rise, check the yeast’s expiration date and ensure the milk is warm, not hot.

Storage Tips:
Store leftover rolls tightly covered at room temperature for 2-3 days or refrigerate for up to a week.

Making Ahead:
Prepare the dough in advance and refrigerate overnight for convenience.

Can I use a different type of flour?
Yes, you can use bread flour or a mix of whole wheat flour, but adjustments in hydration may be needed.

What if my dough doesn’t rise?
Ensure the yeast is active and the rising environment is warm enough.

Can I freeze the dough or the baked rolls?
Yes, both the dough and baked rolls can be frozen. Thaw and reheat as needed.

How do I know when the rolls are fully baked?
They should be golden brown on top and sound hollow when tapped on the bottom.

What to Serve With This Recipe

Pair these rolls with hearty soups, stews, or your favorite holiday dishes. They complement roasted meats and savory casseroles perfectly. For a festive meal, serve them with a variety of spreads and butters to enhance their flavor.

These soft dinner rolls are a versatile and delightful addition to any meal. With their soft texture and rich flavor, they are sure to become a staple in your baking repertoire. Try this recipe and enjoy the warm, homemade goodness of these rolls, perfect for any occasion.

Ingredients:

1 large egg
1 teaspoon salt
1 cup (240ml) whole milk, warmed to about 110°F (43°C)
2 and 1/4 teaspoons Platinum Yeast from Red Star instant yeast (1 standard packet)
2 Tablespoons granulated sugar, divided
1/4 cup (4 Tbsp; 56g) unsalted butter, softened to room temperature and cut into 4 pieces
3 cups (390g) all-purpose flour or bread flour* (spooned & leveled)
Optional topping: 2 Tablespoons (28g) melted unsalted butter mixed with 1 Tablespoon honey

Instructions:

Prepare the dough: Combine the warm milk, yeast, and 1 Tablespoon of sugar in the bowl of your stand mixer. Cover and let sit for 5 minutes. If using a large mixing bowl instead of a stand mixer, mix by hand with a wooden spoon or silicone spatula. Using a hand mixer is less ideal as the sticky dough tends to get stuck in the beaters.
Mix the dough: Add the remaining sugar, egg, butter, salt, and 1 cup of flour to the yeast mixture. Using a dough hook or paddle attachment, mix on low speed for 30 seconds. Scrape down the sides of the bowl, then add the rest of the flour. Beat on medium speed until the dough pulls away from the bowl’s sides, around 2 minutes. If the dough is too wet, add more flour one tablespoon at a time until it’s workable but still slightly sticky.
Knead the dough: Continue beating the dough in the mixer for 5 minutes, or knead by hand on a floured surface for the same amount of time. The dough should be soft and slightly tacky. If it’s too sticky, add flour 1 teaspoon at a time. After kneading, the dough should bounce back when poked. You can also perform the “windowpane test” by stretching a small piece of dough until light passes through without tearing. If it passes, the dough is ready to rise.
First Rise: Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning to coat all sides with oil. Cover with aluminum foil, plastic wrap, or a kitchen towel, and let rise in a warm place for 1-2 hours until doubled in size. (Rising on the counter usually takes about 2 hours.)
Prepare the pans: Grease a 9×13 inch baking pan or two 9-inch square or round baking pans. Alternatively, use a cast iron skillet or a lined baking sheet.
Shape the rolls: Once the dough has risen, punch it down to release air. Divide it into 14-16 equal pieces. Shape each piece into a smooth ball and arrange them in the prepared pan.
Second Rise: Cover the shaped rolls with aluminum foil, plastic wrap, or a kitchen towel. Let them rise until puffy, about 1 hour.
Preheat the oven: Adjust the oven rack to a lower position and preheat to 350°F (177°C). Baking the rolls on a lower rack prevents the tops from burning.
Bake the rolls: Bake for 20-25 minutes until the tops are golden brown, rotating the pan halfway through. If the tops brown too quickly, tent the pan with aluminum foil. Remove from the oven and brush with the optional honey butter topping. Allow the rolls to cool for a few minutes before serving.
Store leftovers: Cover any leftover rolls tightly and store at room temperature for 2-3 days or refrigerate for up to 1 week.