Discover the magic of making the best homemade dinner rolls that are incredibly soft, fluffy, and buttery. Perfect for any occasion, these rolls are a delightful addition to any meal and are sure to impress your family and friends.
In our household, these homemade dinner rolls have become a beloved staple. My husband and kids can’t get enough of them! Every time I bake a batch, the warm, buttery aroma fills the house, drawing everyone to the kitchen. These rolls are not just bread; they’re a heartwarming tradition, shared over countless family dinners and special celebrations. The smiles and excitement when these rolls come out of the oven make all the effort worth it.
Why This Homemade Dinner Rolls Recipe?
- Unbeatable Texture: These rolls are incredibly soft and fluffy, thanks to the perfect blend of ingredients.
- Simple Ingredients: Uses basic pantry staples like all-purpose flour, milk, and butter.
- Easy to Make: With straightforward instructions, even beginners can bake these delicious rolls.
- Versatile: Perfect for any meal, from casual family dinners to festive holiday feasts.
- Freezer-Friendly: Make ahead and freeze for fresh rolls anytime you need them.
Ingredients:
- 120 ml (½ cup) warm water (about 40°C / 105°F)
- 50 g (¼ cup) granulated sugar
- 1 tablespoon active dry yeast
- 85 g (6 tablespoons) salted butter (melted and cooled)
- 240 ml (1 cup) whole milk (room temperature)
- 1 egg (room temperature, lightly beaten)
- 7.5 g (½ tablespoon) sea salt
- 375-500 g (3-4 cups) all-purpose flour
Topping:
- 30 g (2 tablespoons) salted butter (melted)
- Coarse sea salt (for sprinkling)
Directions:
- Prepare the Pan: Line a 23×33 cm (9×13”) baking pan with parchment paper and set aside.
- Proof the Yeast: In the bowl of a stand mixer fitted with the dough hook, combine the sugar, warm water, and yeast. Let sit for 5-10 minutes until foamy.
- Make the Dough: Add the melted butter, milk, and beaten egg to the yeast mixture and stir to combine. Gradually add 3 cups of flour and the sea salt, mixing until a slightly sticky dough forms. Continue adding flour as needed.
- First Rise: Transfer the dough to a greased large bowl, cover with a damp cloth, and let rise in a warm place for about 1 hour, until doubled in size.
- Shape the Rolls: Punch down the dough to release gas, then divide it into 12 equal portions using floured hands. Shape each portion into a smooth ball.
- Second Rise: Place the dough balls evenly in the prepared pan (4 rows of 3). Cover with a damp towel and let rise in a warm place until doubled in size, about 30-60 minutes.
- Bake: Preheat the oven to 190°C (375°F). Once the rolls have risen, bake for 25-30 minutes until golden brown and hollow-sounding when tapped, or until an internal temperature of 85-88°C (185-190°F) is reached.
- Finish: Brush the hot rolls with melted butter and sprinkle with coarse sea salt. Allow to cool slightly before serving warm.
Notes:
- Ingredient Substitutions: Use 2% milk or half-and-half for a slightly different texture. Unsalted butter can be substituted for salted butter.
- Make Ahead and Freeze: Shape the dough into rolls, then freeze before the second rise. To bake, allow rolls to come to room temperature and rise fully before baking, or bake directly from frozen by adjusting the baking time as noted.
- Storage: Store leftover rolls in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months. Reheat as needed for fresh-tasting rolls.
