Dinner Rolls
These are the classic, soft, pull-apart dinner rolls that are dangerously easy to eat. The recipe relies on two separate rises to develop flavor and a light, airy texture. The final, non-negotiable step is brushing the rolls with melted butter the moment they come out of the oven; the heat helps the butter soak in, creating an exceptionally soft and savory crust.
Ingredients
- 1 1/4 cups whole milk warmed to 110-115F
- 1 packet active dry yeast 2 1/4 teaspoons
- 1/3 cup granulated sugar
- 6 tablespoons unsalted butter softened
- 1 large egg plus 1 large egg yolk
- 2 teaspoons Diamond Crystal kosher salt
- 3 3/4 cups all-purpose flour
- 1 tablespoon neutral oil for the bowl
- 3 tablespoons melted unsalted butter for brushing
Instructions
- In the bowl of a stand mixer, combine the warm milk, yeast, and a pinch of the sugar and let rest until foamy, about 5-10 minutes.
- Add the remaining sugar, softened butter, eggs, and salt to the yeast mixture.
- Mix in half the flour on low speed until a shaggy dough forms.
- Add the remaining flour and knead with dough hook on medium speed for 5-7 minutes until smooth and pulling away from the bowl.
- Transfer the dough to an oiled bowl, turning to coat, and cover with plastic wrap.
- Let rise in a warm spot for 1.5-2 hours until doubled.
- Punch down the dough and divide into 15 equal pieces.
- Shape each piece into a smooth ball and place in a greased 9x13-inch baking pan.
- Cover with plastic wrap and let rise 60-75 minutes until puffy and touching.
- Preheat the oven to 375F.
- Bake for 20-25 minutes, rotating halfway, until deep golden brown.
- Brush the warm rolls generously with the melted butter.
Notes
If the yeast doesn't foam in step 1, start over with fresh yeast.
Serve the rolls warm for best results.