• Warm Water • Non-Fat Dry Milk Powder • Active Dry Yeast • Sugar • Salt • Salted Butter • Egg • All-Purpose (or Bread) Flour
In a large bowl of a stand mixer with the paddle attachment, mix together the water and dry milk powder until the milk dissolves. Add yeast and let it proof for 5 minutes until foamy.
Mix in the sugar, salt, butter, and beaten egg, as well as 2 cups of the flour, and beat on medium speed for 2 minutes until fully combined.
Switch to the dough hook on your mixer and add the remaining flour, ½ cup at a time, until a soft, slightly sticky dough forms and pulls away from the sides of the bowl.
Knead for 5 minutes with a mixer, or turn out the dough onto a floured work surface and knead it by hand for 10 minutes until the dough is smooth, supple, and elastic.
Transfer the dough to a large bowl greased with vegetable oil. Turn the ball of dough over in the bowl so it is coated on all sides with the oil. Next, cover the bowl tightly with plastic wrap and let the dough rise in a warm place until doubled in size (about 1 to 1½ hours).
Dust a clean counter with flour, then turn out the dough onto the floured surface and divide in half. Roll the dough out into a large rectangle, then brush the dough with melted butter.
Slice the dough into 12 small rectangles. Roll each one up and transfer to a baking sheet lined with parchment paper, placing the tail edge of each roll flat on the pan. Repeat with the other dough.
Cover loosely with plastic wrap or a dish towel and let it rise until doubled in size.
When it is getting close to the end of the second rising time, heat the oven to 375 degrees and melt the remaining ¼ cup of butter. When the oven is hot, bake the rolls for 14-16 minutes, until golden brown.
Then, remove the rolls from the oven and brush them with melted butter while they are still hot. Serve warm!
Each roll is made of a dough rectangle that is rolled up into a cylinder, creating those wonderful layers and a really unique roll shape.
These triple-butter dinner rolls have butter in the dough itself, as well as a thin layer of melted butter brushed onto the rolled dough before shaping, and then more melted butter on the tops of the rolls right when they come out of the oven!
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