Soft Dinner Rolls

Soft Dinner Rolls

Pillowy rolls with a tender crumb and golden, butter-brushed tops.

Total 2 hr 15 min Makes 12 rolls Calories 180/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Eggs, Wheat

These dinner rolls rely on a simple enriched dough that proofs twice for a light, fluffy texture. Milk and butter keep the crumb tender while a honey-sweetened dough browns nicely in the oven. They pair well with holiday meals, Sunday dinners, or any time you want warm bread fresh from the oven.

Ingredients

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

Method

  1. In a large bowl or stand mixer bowl, whisk together the warm milk, yeast, and honey. Let sit until foamy, about 5 to 10 minutes.

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

  3. Add the flour and salt. Mix with a dough hook on low speed, or stir with a wooden spoon, until a shaggy dough forms.

  4. Knead the dough on medium speed with the dough hook, or by hand on a floured surface, until smooth and elastic, about 7 minutes.

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

  6. Punch down the dough and divide into 12 equal pieces. Shape each piece into a smooth ball by tucking the edges underneath.

  7. Arrange the dough balls in a greased 9x13-inch baking pan, spacing them evenly.

  8. Cover the pan loosely with plastic wrap or a towel and let rise in a warm spot until puffy and nearly doubled.

  9. Preheat the oven to 375°F.

  10. Bake the rolls until golden brown on top, 18 to 20 minutes.

  11. Remove from the oven and brush the tops immediately with melted butter. Cool in the pan for 5 minutes before serving.

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    Soft Dinner Rolls

    These dinner rolls rely on a simple enriched dough that proofs twice for a light, fluffy texture. Milk and butter keep the crumb tender while a honey-sweetened dough browns nicely in the oven. They pair well with holiday meals, Sunday dinners, or any time you want warm bread fresh from the oven.

    2 hr 15 min 12 rolls 180 cal

    Ingredients

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

    Method

    1. 1

      In a large bowl or stand mixer bowl, whisk together the warm milk, yeast, and honey. Let sit until foamy, about 5 to 10 minutes.

    2. 2

      Whisk the egg and melted butter into the yeast mixture.

    3. 3

      Add the flour and salt. Mix with a dough hook on low speed, or stir with a wooden spoon, until a shaggy dough forms.

    4. 4

      Knead the dough on medium speed with the dough hook, or by hand on a floured surface, until smooth and elastic, about 7 minutes.

    5. 5

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

    6. 6

      Punch down the dough and divide into 12 equal pieces. Shape each piece into a smooth ball by tucking the edges underneath.

    7. 7

      Arrange the dough balls in a greased 9x13-inch baking pan, spacing them evenly.

    8. 8

      Cover the pan loosely with plastic wrap or a towel and let rise in a warm spot until puffy and nearly doubled.

    9. 9

      Preheat the oven to 375°F.

    10. 10

      Bake the rolls until golden brown on top, 18 to 20 minutes.

    11. 11

      Remove from the oven and brush the tops immediately with melted butter. Cool in the pan for 5 minutes before serving.