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Soft Homemade Dinner Rolls From Scratch

A cluster of freshly baked, golden brown homemade dinner rolls with a shiny glaze on a white plate.
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Make soft, pillowy dinner rolls that rival any bakery. This recipe uses simple steps to create tender, buttery yeast bread buns perfect for any family meal.

Ingredients

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  • 1 cup warm milk (105-115°F)
  • 2 1/4 teaspoons active dry yeast
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 1 large egg
  • 1 teaspoon salt
  • 3 1/2 cups all-purpose flour, plus more for dusting
  • 4 tablespoons unsalted butter, melted, for brushing

Instructions

  1. Combine the warm milk and yeast in a large bowl. Let stand for 5 minutes until foamy. This proves the yeast.
  2. Stir in the sugar, softened butter, egg, and salt into the yeast mixture. Mix until combined.
  3. Gradually add the flour, mixing until a shaggy dough forms.
  4. Turn the dough out onto a lightly floured surface. Knead by hand for 8 to 10 minutes until the dough is smooth and elastic. Alternatively, use a stand mixer with a dough hook for 6 to 8 minutes.
  5. Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a clean towel. Let the dough rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  6. Gently punch down the risen dough. Turn it out onto a lightly floured surface. Divide the dough into 12 equal pieces.
  7. Shape each piece into a tight ball. Place the balls close together in a greased 9×13 inch baking pan. They should be touching for pull-apart rolls.
  8. Cover the pan loosely and let the rolls rise again for 30 to 45 minutes, or until puffy.
  9. Preheat your oven to 375°F (190°C).
  10. Bake for 15 to 18 minutes, or until the tops are golden brown.
  11. Immediately brush the tops of the hot rolls generously with the 4 tablespoons of melted butter.
  12. Serve warm for pure comfort and satisfaction.

Notes

  • For a shinier crust, you can brush the shaped rolls with one beaten egg mixed with 1 teaspoon of water before the second rise instead of using butter after baking.
  • You can make this dough ahead. After the first rise, punch it down, wrap it tightly, and refrigerate for up to 24 hours. Allow the dough to warm up slightly before shaping.
  • Use instant yeast if you prefer to skip the initial proofing step; mix it directly with the dry ingredients before adding the wet ingredients.

Nutrition

Find it online: https://cookingbyjade.com/homemade-dinner-rolls-soft-from-scratch/