Soft Dinner Roll Dough

Soft Dinner Roll Dough

Enriched with milk, butter, and eggs, this dough bakes into pillowy, tender rolls.

Total 2 hr 50 min Makes 12 rolls Calories 190/serving

Dietary

Vegetarian, Nut free, Halal, Kosher

Allergens

Dairy, Eggs, Wheat

This classic dinner roll dough uses warm milk, butter, and eggs to create an enriched base that rises into soft, tender rolls with a lightly golden crust. It's a versatile dough suited for holiday tables, weeknight dinners, or make-ahead baking, and can be shaped into round rolls, knots, or pan rolls.

Ingredients

  • 1 cup whole milk, warmed to 110°F
  • 2 1/4 teaspoons active dry yeast
  • 1/4 cup granulated sugar
  • 1 large egg, room temperature
  • 4 tablespoons unsalted butter, melted and cooled
  • 3 1/2 cups all-purpose flour
  • 1 1/4 teaspoons salt
  • 2 tablespoons unsalted butter, melted, for brushing

Method

  1. In a large bowl or stand mixer bowl, combine the warm milk, yeast, and sugar. Let sit until foamy on top.

  2. Whisk the egg and melted butter into the yeast mixture until combined.

  3. Add the flour and salt to the bowl. Mix with a dough hook or wooden spoon until a rough dough forms.

  4. Knead the dough on a lightly floured surface, or with a stand mixer on medium speed, until smooth and elastic.

  5. Shape the dough into a ball and place in a lightly greased bowl. Cover with plastic wrap or a damp towel and let rise in a warm spot until doubled in size.

  6. Punch down the dough and turn it out onto a lightly floured surface. Divide into 12 equal pieces and shape each into a smooth ball.

  7. Arrange the rolls in a greased 9x13-inch baking pan, spacing them evenly. Cover loosely and let rise until puffy and nearly doubled.

  8. Preheat the oven to 375°F.

  9. Bake the rolls until golden brown on top and a toothpick inserted in the center comes out clean.

  10. Remove from the oven and brush the tops immediately with the melted butter. Cool slightly in the pan before serving.

Rate this recipe

★ 4.7 (1)

Soft Dinner Roll Dough

This classic dinner roll dough uses warm milk, butter, and eggs to create an enriched base that rises into soft, tender rolls with a lightly golden crust. It's a versatile dough suited for holiday tables, weeknight dinners, or make-ahead baking, and can be shaped into round rolls, knots, or pan rolls.

2 hr 50 min 12 rolls 190 cal

Ingredients

  • 1 cup whole milk, warmed to 110°F
  • 2 1/4 teaspoons active dry yeast
  • 1/4 cup granulated sugar
  • 1 large egg, room temperature
  • 4 tablespoons unsalted butter, melted and cooled
  • 3 1/2 cups all-purpose flour
  • 1 1/4 teaspoons salt
  • 2 tablespoons unsalted butter, melted, for brushing

Method

  1. 1

    In a large bowl or stand mixer bowl, combine the warm milk, yeast, and sugar. Let sit until foamy on top.

  2. 2

    Whisk the egg and melted butter into the yeast mixture until combined.

  3. 3

    Add the flour and salt to the bowl. Mix with a dough hook or wooden spoon until a rough dough forms.

  4. 4

    Knead the dough on a lightly floured surface, or with a stand mixer on medium speed, until smooth and elastic.

  5. 5

    Shape the dough into a ball and place in a lightly greased bowl. Cover with plastic wrap or a damp towel and let rise in a warm spot until doubled in size.

  6. 6

    Punch down the dough and turn it out onto a lightly floured surface. Divide into 12 equal pieces and shape each into a smooth ball.

  7. 7

    Arrange the rolls in a greased 9x13-inch baking pan, spacing them evenly. Cover loosely and let rise until puffy and nearly doubled.

  8. 8

    Preheat the oven to 375°F.

  9. 9

    Bake the rolls until golden brown on top and a toothpick inserted in the center comes out clean.

  10. 10

    Remove from the oven and brush the tops immediately with the melted butter. Cool slightly in the pan before serving.