Classic Dinner Rolls
These soft, fluffy dinner rolls are lightly sweet and enriched with milk and butter, making them a perfect companion for any meal. This recipe guides you through the process of creating tender, golden-brown rolls from scratch, ideal for family dinners or holiday feasts.
An original recipe by Forkin
- Total time
- 2 hr 5 min
- Serves
- 12
- Difficulty
- Medium
- Per serving
- 203 kcal
Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
dough
- 1 cupwhole milk
- 2.25 tspactive dry yeast
- 0.25 cupwarm water, about 40-45°C / 105-115°F
- 3 tbspgranulated sugar
- 1 pcslarge egg, lightly beaten
- 3.5 cupall-purpose flour, plus more for dusting
- 1 tspsalt
- 3 tbspunsalted butter, softened to room temperature
topping
- 2 tbspunsalted butter, melted
Equipment
kitchen scale · pastry brush · mixing bowl · small saucepan · oven · baking dish · stand mixer
The method
Step by step
- 1
In a small saucepan, heat the milk over medium heat until it just begins to steam and form small bubbles around the edge. Do not let it boil.
About 3 min
Cook’s note: This process, called scalding, helps create a softer dough. Let the milk cool to lukewarm before using.
- 2
In a small bowl, combine the warm water, active dry yeast, and a pinch of the granulated sugar. Let it stand for 5-10 minutes until the mixture is foamy.
About 10 min
Cook’s note: If the yeast doesn't foam, it may no longer be active, and you should start over with fresh yeast.
- 3
In a large mixing bowl or the bowl of a stand mixer, combine the cooled milk, foamy yeast mixture, remaining granulated sugar, and the lightly beaten egg.
About 2 min
- 4
Add the softened butter, most of the all-purpose flour, and the salt to the wet ingredients. Mix until a shaggy dough begins to form.
About 2 min
Cook’s note: It's best to add flour gradually to avoid making the dough too dry.
- 5
Knead the dough on a lightly floured surface for 8-10 minutes, or with a dough hook on a stand mixer for 6-8 minutes, until it's smooth and elastic.
About 10 min
Cook’s note: The dough is ready when it springs back slowly when you poke it.
- 6
Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl and let it rise in a warm, draft-free place for 60-90 minutes, or until doubled in size.
About 1 hr
Cook’s note: An off oven with the light on is a great warm spot for proofing dough.
- 7
Gently punch down the risen dough to release the air. Transfer it to a lightly floured surface and divide it into 12 equal portions.
About 3 min
Cook’s note: A kitchen scale helps ensure your rolls are all the same size and bake evenly.
- 8
Shape each portion into a smooth ball and arrange them in a greased 23x33 cm (9x13 inch) baking dish.
About 5 min
Cook’s note: Tuck the edges of the dough underneath to create a taut surface on top for a perfect shape.
- 9
Cover the dish and let the rolls rise for a second time for 30-45 minutes, until they are puffy and have filled the dish.
About 30 min
- 10
While the rolls are rising, preheat your oven to 190°C (375°F).
About 10 min
- 11
Bake the rolls for 12-15 minutes, or until they are golden brown on top and cooked through.
About 15 min
Cook’s note: If they start browning too quickly, you can loosely tent the dish with aluminum foil.
- 12
Immediately after removing from the oven, brush the tops of the hot rolls with the melted butter for the topping.
About 1 min
Cook’s note: This step gives them a beautiful shine and adds extra flavor.
Per serving
Nutrition
- Calories
- 202.8kcal
- Protein
- 5g
- Carbs
- 31g
- Fat
- 6.3g
- Fibre
- 1.1g
- Sugar
- 4.3g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store in an airtight container or bag at room temperature for best texture.
Warm in a microwave for 15-20 seconds or in a 150°C (300°F) oven for 5-7 minutes.