Dinner Rolls Recipe
Bake soft, glossy Dinner Rolls Recipe for warm, pull-apart rolls with a tender crumb.
Ingredients
- 1 cup (240 ml) whole milk, warmed to 100–110°F (38–43°C)
- 1/4 cup (50 g) granulated sugar
- 2 1/4 teaspoons (7 g) active dry yeast
- 3 1/4 cups (390 g) bread flour or all-purpose flour, plus 2–4 tablespoons (16–32 g) extra for kneading, as needed
- 1 1/4 teaspoons (7 g) fine sea salt
- 1 large egg (about 50 g), at room temperature, for dough
- 1/4 cup (56 g) unsalted butter, very soft, cut into small pieces, for dough
- 1 teaspoon (5 ml) neutral-flavored oil (such as canola or vegetable), for greasing the bowl
- 1 tablespoon (14 g) unsalted butter, at room temperature, for greasing the baking dish
- 1 large egg, at room temperature, for egg wash
- 1 tablespoon (15 ml) whole milk, at room temperature, for egg wash
- 2 tablespoons (28 g) unsalted butter, melted and warm, for brushing baked rolls
- Optional: 1/2–1 teaspoon flaky sea salt, for sprinkling on top after baking
Instructions
Step 1: Warm milk, dissolve sugar, and proof the yeast
Warm the whole milk until it feels pleasantly warm to the wrist (about 100–110°F / 38–43°C), then stir in the granulated sugar until dissolved. Pour the warm milk into a small glass measuring jug, sprinkle the active dry yeast over the surface and give it a gentle stir; set the jug aside and watch for a foamy, creamy cap to form in 5–10 minutes — that soft mousse is the green light the yeast is alive and working.
Step 2: Combine wet ingredients and bring in the flour to a shaggy dough
Whisk the flour and sea salt together in a separate medium bowl to evenly distribute the salt, then return to the foamy yeast mixture and add the room-temperature egg and very soft butter in pieces. Use a sturdy wooden spoon to fold the wet into the dry in two to three additions, stirring until the mixture comes together into a shaggy, slightly sticky dough with visible streaks of flour and soft butter pieces not yet fully incorporated. The result should feel coarse but cohesive, a smartly messy stage that’s ready for kneading.
Step 3: Knead until smooth, elastic, and windowpane-ready
Turn the shaggy mass onto the lightly floured quartz surface and knead — or use the dough hook in the same matte light-grey ceramic mixing bowl if you prefer the stand mixer — until the dough becomes smooth, satiny, and slightly tacky. You’ll feel the texture tighten and then relax as gluten develops: the ball should stretch thin to a near-translucent windowpane without tearing easily and bounce back when poked. Keep a small bowl of extra flour nearby and dust sparingly only if the dough clings excessively.
Step 4: Shape, grease the bowl, and first rise until doubled
Lightly oil the inside of the same mixing bowl with neutral oil, form the dough into a seam-side-down ball, and turn it once so the exterior is lightly coated. Cover tightly with plastic wrap or a clean damp towel and place the bowl in a warm, draft-free spot until the dough visibly doubles in size — about 60–90 minutes — and a gentle finger poke springs back slowly, leaving a small impression. This pillowy, domed dough should look smooth and slightly glossy on top when ready.
Step 5: Deflate, divide, shape into taut balls, and arrange in the baking dish
Gently punch the risen dough down on the marble-inspired surface, weigh or divide into 12 even pieces, and shape each piece into a tight, smooth ball by pulling seams toward the center and rolling seam-side down until the tops are taut. Grease a 9×13-inch rectangular baking dish with softened butter and arrange the rolls in three rows of four, evenly spaced so they’ll touch as they proof. Cover loosely and let them rise again until puffy and nearly doubled; nearby place a small bowl with the egg-and-milk wash and a pastry brush, ready for a delicate glaze before baking.
Step 6: Egg wash, bake, brush with butter, and serve warm
Near the end of the rise, preheat the oven, whisk the egg and milk for the egg wash until smooth, and gently brush a thin, even layer over the tops and exposed sides of the rolls without deflating them. After baking until deeply golden, remove the rectangular dish to the marble-like surface and immediately brush the hot tops generously with warm melted butter; if you like, sprinkle a pinch of flaky sea salt while the butter is still wet. Let the rolls rest in the pan for 10–15 minutes, then serve warm, pulling the soft, glossy buns apart to reveal a tender, pillowy crumb.
Notes
- Use an instant-read thermometer to keep milk at the correct temperature for proofing.
- If dough is very sticky, chill 15–20 minutes rather than adding too much flour.
- Freeze excess rolls in a single layer before bagging to prevent sticking.
- Warm melted butter brushed on hot rolls gives a restaurant-style finish.
- For dairy-free rolls, swap milk and butter for plant-based alternatives.