Best Dinner Roll Recipe
The Best Dinner Roll Recipe makes rolls that are soft and fluffy like little puffy pillows straight from heaven.
Ingredients
Dough:
- ½ cup warm water 110-115°F
- 2 ¼ teaspoons instant yeast 1 packet
- 1 teaspoon sugar
- 1 cup milk
- 6 tablespoons butter sliced into 6 or more pieces
- 2 tablespoons sugar
- 2 teaspoons salt
- 1 egg
- 3 ½- 4 cups bread flour all-purpose works too, see notes below
Instructions
Proof the yeast:
- Combine warm water, yeast and 1 teaspoon sugar and allow to rest for 5 minutes. Make sure the yeast has plenty of space to grow. If it is not growing and foaming, repeat this step.
Make the rest of the dough:
- Put milk, butter pieces and salt in microwave safe bowl. Microwave on high for 60 seconds. Stir. If butter doesn't melt while stirring, return to microwave for additional 30 seconds. Be careful not to get it to hot, or it will cook the egg or kill the yeast.
- In another bowl, whisk the egg.
- Place liquid mixture and egg in the bowl (mixing bowl, bread maker bowl, stand mixer bowl, etc). Add 3 ½ cups flour, pour proofed yeast on top.
- Knead for 5 minutes then check dough. It should be sticky and pulling slightly away from the edges. Add more flour if necessary, but be careful not to add too much! See pictures above for reference
- Knead an additional 10 minutes. Dough should be soft, stretchy and elastic, again see pictures above for reference.
- Let rise one hour until doubled.
Forming the rolls and baking:
- Punch down the dough. It will be stretchy and smooth and elastic-y. Spray your hands with a non stick spray when the dough starts to feel sticky.
- Form the dough into little mini rectangular rolls, tucking any stray ends into the underside to create a smooth exterior (see photos above).
- Place the rolls on a parchment lined baking sheet about ½" or slightly less apart.
- Preheat oven to 375* F. After forming all the rolls, brush the tops lightly with water with a pastry brush to keep them from drying out. Allow to rise for 20 minutes. Then bake for 18-23 minutes, until golden brown.
- Upon removal from the oven, get a cold stick of salted butter and rub over the tops to butter them. Allow to cool for 5 minutes before serving.
Notes
I have used kitchen aid mixers, Bosch bread mixers and my hands to make roll dough. All of those work great (kitchen aid is probably my least favorite), but my absolute favorite is a bread maker! If you love making breads, but don't have the money or space for a Bosch, I highly recommend getting a bread maker. They are usually $60-80 on sale and I use the dough setting.
Always proof your yeast before making bread products! It's better to find out at the beginning that your yeast is dead than it is to discover it when you've already mixed everything together and it isn't rising.
I like to use a digital scale and make my rolls about 55g each (it's more of a range of 55-58g). This makes them uniform in size so they bake evenly and my kids don't fight over the "big" one.
These rolls aren't very sweet as we like to put jam on ours. For a sweeter roll, double the sugar.
Store in the freezer for up to 2 months.
Store in an airtight container for up to 5 days. Reheat by placing roll in the microwave for 8-10 seconds.
Nutrition
Serving: 1rollCalories: 265kcalCarbohydrates: 45gProtein: 8gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 22mgSodium: 336mgPotassium: 89mgFiber: 1gSugar: 3gVitamin A: 178IUCalcium: 32mgIron: 1mg
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