Soft Dinner Rolls
Milk, butter and yeast dough shaped into rolls, risen twice and baked until golden, then brushed with butter.
Soft Dinner Rolls
Course: BreadDifficulty: Easy16
servings30
minutes20
minutesMilk, butter and yeast dough shaped into rolls, risen twice and baked until golden, then brushed with butter.
Ingredients
1 cup whole milk, warmed
2 1/4 teaspoons active dry yeast
1/4 cup sugar
1 large egg
4 tablespoons butter, softened
3 1/4 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoon olive oil, for the bowl
2 tablespoons butter, melted, for brushing
1 pinch flaky salt, to finish
1 teaspoon chopped fresh parsley, optional
Directions
- Stir the warm milk, yeast and sugar together and let it foam for 5 minutes.
- Add the egg, softened butter, flour and salt to a bowl and pour in the yeast mixture.
- Knead by hand for 8 minutes, until smooth and slightly tacky.
- Put the dough in an oiled bowl, cover and let it rise 1 hour, until doubled.
- Punch it down and divide it into 16 equal pieces.
- Roll each piece into a ball and set the rolls in a buttered 9×13-inch pan.
- Cover and let them rise 30 minutes, until puffy.
- Heat the oven to 375°F and bake 18 to 20 minutes, until golden.
- Cool the rolls on a cooling rack for 5 minutes.
- Brush with melted butter and flaky salt and serve warm.
Notes
- You can shape the rolls the night before and keep them covered in the fridge, then let them come to room temperature for 30 minutes before baking. Leftover rolls keep 2 days in a bag. They freeze for 2 months. Use bread flour for a chewier roll.
Why these rolls stay soft
Milk, butter and an egg make a rich, tender dough. The tacky feel after kneading is correct and gives a soft crumb. Brushing with butter at the end keeps the tops from drying.
Warm milk should feel like a warm bath, not hot. If it is too hot it can kill the yeast, and you will see no foam in the first step.
Soft Dinner Rolls swaps
Bread flour makes the rolls chewier. Honey can replace the sugar. Do not use hot milk, because heat that is too high kills the yeast.
Warm leftover rolls for a few minutes in the oven before serving, and wrap them in foil so they stay soft.
What to serve
They belong next to soup, roast chicken or a holiday ham. Split one and make a small sandwich the next day.
Let the dough rise somewhere warm and free of drafts. A cold kitchen slows it down, so give it extra time. The rolls should feel puffy and almost touch before baking.
Freezing and a common mistake
Bag cooled rolls and freeze them, then warm in the oven. The mistake is adding too much flour while kneading. A dough that feels slightly sticky gives softer rolls than one that is dry.
A common mistake is adding all the flour at once. Hold back a little and add only as needed.
Soft Dinner Rolls at a glance
- Prep time: 30 minutes
- Cooking time: 20 minutes
- Servings: 16 servings
- Ingredients: 11, led by whole milk, active dry yeast, sugar, egg
Tips for Soft Dinner Rolls
You can shape the rolls the night before and keep them covered in the fridge, then let them come to room temperature for 30 minutes before baking. Leftover rolls keep 2 days in a bag. They freeze for 2 months. Use bread flour for a chewier roll.
Soft Dinner Rolls FAQ
How long does Soft Dinner Rolls take?
Soft Dinner Rolls takes 20 minutes of cooking after 30 minutes of prep.
How many people does Soft Dinner Rolls serve?
This recipe makes 16 servings.
What do I need to make Soft Dinner Rolls?
11 ingredients, led by whole milk, active dry yeast, sugar, egg. Amounts are in the recipe card above.
Part of: 26 Easy Easter Side Dishes for a Sweet and Savory Spread
