The Best Dinner Rolls
If you're looking to make the best homemade dinner rolls that are soft, fluffy, and perfectly golden brown, you've come to the right place! These buttery dinner rolls are perfect for a Thanksgiving dinner, a holiday meal, or any special occasion!
Servings: 12 rolls
Ingredients
- 1 ¼ cups whole milk
- ¼ cup water
- ¼ cup (57g) salted butter softened
- 3 Tablespoons granulated sugar
- 1 Tablespoon instant or active dry yeast
- 1 large egg
- 1 teaspoon table salt
- 4 ¼ to 4 ½ cups (604g to 639g) all-purpose flour
- Additional butter for brushing finished rolls
Instructions
- Scald the milk in a small saucepan by heating it over medium-high heat until tiny bubble can be seen around the edges of the pan and the milk is steaming. Remove from heat and pour into a large mixing bowl of an electric stand mixer fitted with a dough hook attachment.1 ¼ cups whole milk
- Add water, butter, and sugar to the hot milk. Let cool until the butter is mostly melted and the milk is just warm to the touch.¼ cup water, ¼ cup (57g) salted butter, 3 Tablespoons granulated sugar
- Add the yeast and let it proof for about 5 minutes until foamy (even if using instant yeast - it will help the roll dough rise better and faster in this recipe by activating it first).1 Tablespoon instant or active dry yeast
- Add the egg, salt, and 4 cups of the flour, mixing and continuing to add a little more flour only as needed, until the dough starts to come together in a ball and begins to clear the sides of the bowl. Resist the urge to add too much flour because you want your rolls to be nice and fluffy and soft.1 large egg, 1 teaspoon table salt, 4 ¼ to 4 ½ cups (604g to 639g) all-purpose flour
- Continue to knead with the dough hook for 5-7 minutes until the dough is soft and smooth. Cover the bowl with plastic wrap or a clean damp cloth and let the dough rise in a warm spot until doubled in size (about an hour).
- Spray a 9x13-inch pan with cooking spray. Punch down the dough and turn it out onto a lightly greased surface.
- Cut the dough into 12 evenly sized pieces. They should each be around 3 to 3 ½ ounces if you want to weigh them on a kitchen scale for accuracy. Roll into round balls and arrange into rows in the prepared pan.
- Cover the rolls with plastic wrap and let rise another 30-45 minutes until puffy and sides are touching.
- Preheat the oven to 375°F while the rolls are rising. Remove the plastic wrap and bake, uncovered, for 15-20 minutes until golden brown. Remove from the oven and rub softened butter over the tops of the rolls while still hot.Additional butter for brushing finished rolls
Notes
- Variations: This roll recipe works well subbing up to half of the flour with whole wheat flour.
- Make-Ahead Instructions: If you want to make these the day before, you can make the rolls up through shaping and placing them in the prepared pan. Cover with a piece of plastic wrap that has been sprayed with cooking spray and immediately place in the fridge for up to 24 hours. Let them sit out at room temperature for about 1 hour to come to room temperature and finish rising before baking as directed.
- Freezing: You can freeze the cooled rolls in a resealable freezer-safe bag for up to 3 months.
Storage & Make Ahead
- Store: Keep your freshly baked rolls in an airtight container or plastic bag at room temperature for up to 3 days.
- Freeze: Freeze baked rolls in a freezer-safe bag for up to 3 months. Thaw at room temperature or reheat in the oven.
- Reheat: Wrap rolls in foil and warm in a 350°F oven for 5-10 minutes, or microwave for 10-15 seconds each.
- Make Ahead: Shape the dough into rolls and refrigerate for up to 24 hours before baking. Allow them to come to room temperature and rise before putting them in the oven.
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