Bakery Style Homemade Dinner Rolls
Make soft, buttery homemade dinner rolls from scratch. Our easy recipe uses all-purpose flour for golden, bakery-style rolls served warm from the oven.
Equipment
- large mixing bowl
- spoon
- whisk
- wooden spoon
- stand mixer
- dough hook
- measuring cups
- measuring spoons
- knife
- cutting board
- plastic wrap
- kitchen towel
- 9x13-inch baking dish
- oven
Ingredients
Dough Ingredients
- 3.5 cups all-purpose flour plus more for dusting
- 2.25 tsp active dry yeast
- 0.25 cup granulated sugar divided
- 1 tsp fine sea salt
- 1 cup whole milk warmed to 105-115°F
- 0.25 cup unsalted butter melted
- 1 large egg at room temperature
- 2 tbsp unsalted butter melted, for brushing
Instructions
- In a large mixing bowl, combine the warm milk with 1 teaspoon of the granulated sugar and the active dry yeast. Stir gently with a spoon and let the mixture sit undisturbed for 5 to 10 minutes, or until the surface becomes visibly foamy, indicating the yeast is active.
- To the foamy yeast mixture, add the remaining 1/4 cup minus 1 teaspoon of granulated sugar, the 1 teaspoon of fine sea salt, the 1/4 cup of melted unsalted butter, and the room temperature large egg. Whisk these ingredients together until they are well combined and smooth.
- Gradually add the 3 1/2 cups of all-purpose flour to the wet ingredients, mixing with a sturdy wooden spoon or a stand mixer fitted with a dough hook on low speed. Continue mixing until a shaggy dough forms and begins to pull away from the sides of the bowl. Turn the dough out onto a lightly floured work surface and knead for 8 to 10 minutes until it is smooth, elastic, and no longer sticky when touched.
- Lightly grease a clean large bowl with a small amount of oil or melted butter. Place the kneaded dough into the greased bowl, turning it once to coat the entire surface. Cover the bowl tightly with plastic wrap or a clean kitchen towel and let it rise in a warm, draft-free place for 1 to 1 1/2 hours, or until the dough has visibly doubled in size.
- Gently punch down the risen dough to release the air. Turn the dough out onto a lightly floured surface. Divide the dough into 12 equal pieces, approximately 2 ounces each. Shape each piece into a smooth, tight ball by pinching the seams underneath or by cupping it with your palm and rolling it against the counter in a circular motion.
- Arrange the shaped rolls in a lightly greased 9x13 inch baking dish, leaving a small space between each roll to allow for expansion. Cover the baking dish loosely with plastic wrap or a clean kitchen towel and let the rolls rise in a warm place for another 30 to 45 minutes, or until they look puffy and have nearly doubled in size again.
- While the rolls are completing their second rise, preheat your oven to 375 degrees Fahrenheit. Once risen, carefully place the baking dish into the preheated oven and bake for 15 to 20 minutes, or until the tops of the rolls are a beautiful golden brown and they sound hollow when lightly tapped.
- Immediately after removing the rolls from the oven, generously brush the tops with the remaining 2 tablespoons of melted unsalted butter. This step will ensure a soft crust and impart a lovely sheen. Allow the rolls to cool for a few minutes in the pan before serving them warm.
Notes
Let dough rise in a warm, draft-free place for best results. Brush with melted butter immediately after baking for a soft crust.