With just 7 ingredients, these Homemade Dinner Rolls are light, soft and buttery. The perfect addition to any dinner table!
Prep Time 35 minutesminutes
Cook Time 30 minutesminutes
Proofing Time 1 hourhour45 minutesminutes
Total Time 2 hourshours50 minutesminutes
Servings 20
Ingredients
1 ⅔cups(400ml)whole milk
½cup(113g)unsalted butter, melted
¼cup(50g)granulated sugar
2teaspoonssalt
3large eggs, at room temperature, divided
4 ½teaspoonsactive dry yeast, 2 envelopes
5cups(650g)bread flour
Instructions
Bring the milk to a boil in a saucepan over medium heat. Remove from heat and let stand for 3-5 minutes, until a skin forms on the surface.
Use the tines of a fork to remove the skin then transfer the milk to the bowl of a stand mixer. Whisk in the melted butter, sugar, and salt. Allow the mixture to sit until just warm to the touch (about 105-110°F). Whisk in 2 of the eggs (save the third egg for the egg wash) and yeast until combined.
Add the flour and mix with the dough hook on low speed until combined, 1-2 minutes. Increase the speed to medium-low and knead for about 3 minutes. The dough should feel tacky and moist but should not stick to your finger when pressed. (If the dough is sticky, add 1-3 tablespoons more flour.) Continue to knead until the dough pulls away from the sides of the bowl into a cohesive, elastic dough. This will take about 4-5 minutes.
Turn the dough out onto a lightly floured surface and knead by hand until very soft and moist but not overly sticky, 1-2 minutes. (If the dough is too sticky, knead in 1 tablespoon of flour at a time until the dough is workable.)
Place the dough in a large, oiled bowl. Cover tightly with plastic wrap and let rise until nearly doubled in size, about 1 hour.
Punch the dough down and let rest for 10 minutes. Generously butter a 13x9-inch baking pan.
Shape the dough into 20 equal-sized balls and arrange in the prepared pan. Loosely cover with lightly greased plastic wrap followed by a kitchen towel. Allow the rolls to rise until nearly doubled in size, about 30-45 minutes. Meanwhile, preheat the oven to 350°F.
Whisk the remaining egg with 1 tablespoon of water. Brush the rolls lightly with egg wash and bake for 25 minutes, until golden. If the rolls are browning too much, tent with foil.
Let the rolls cool in the pan for about 3 minutes, then invert onto a wire rack and cool for 10-15 minutes. Break rolls apart and serve warm.
Notes
Proper measurements: For the best results, I suggest using weight measurements for the ingredients.
Metal pans: I highly recommend baking the rolls in a metal pan. Glass pans are slow to heat up but will retain heat for longer. This leads to uneven baking where the interior is baked through but the exterior is overdone. A metal pan will heat up fast and result in a better rise.
Whole milk: You can substitute with low-fat or non-dairy milk if needed.
Bread flour: You can also use all-purpose flour but I prefer bread flour for chewier rolls.
Make ahead tips
The rolls can be placed in an airtight container and stored at room temperature for up to 3 days.
Secured tightly in a freezer-safe container, the rolls will freeze well for up to 1 month.