Simple Dinner Rolls

How to Make Simple Dinner Rolls

1. 1

   Step 1: Warm milk, melt butter and proof the yeast

   Active 8 min · Passive 10 min

   Warm the whole milk until it reaches about 105–115°F (40–46°C); it should be noticeably warm but not hot. Stir 1 tablespoon of the granulated sugar and the active dry yeast into the warm milk, then add 2 tablespoons of the unsalted butter (melted and slightly cooled). Let the mixture sit, uncovered, for 5–10 minutes until the yeast becomes foamy and active.

   For this step

   • 3/4 cupwhole milk
   • 2 1/4 tspactive dry yeast
   
2. 2

   Step 2: Combine ingredients and form a dough

   Active 12 min

   In a large bowl whisk the all-purpose flour, the remaining 1 tablespoon granulated sugar, and the salt. Add the proofed yeast-milk-butter mixture and the large egg to the dry ingredients and stir until a shaggy dough forms. Turn the dough onto a lightly floured surface and knead by hand for about 8–10 minutes (or 6–8 minutes in a stand mixer with a dough hook) until the dough is smooth and elastic.

   For this step

   • 1 largelarge egg
   • 3 1/2 cupsall-purpose flour
   • 1 1/2 tspsalt
   
3. 3

   Step 3: First rise until doubled

   Active 5 min · Passive 75 min

   Lightly grease a large bowl, place the kneaded dough inside, and turn to coat with oil. Cover the bowl loosely with plastic wrap or a damp kitchen towel and let the dough rise in a warm draft-free spot until doubled in size, about 60–75 minutes.
   
4. 4

   Step 4: Shape rolls and second rise

   Active 15 min · Passive 35 min

   Gently punch down the dough and divide it into 12 equal pieces. Shape each piece into a tight ball and arrange the 12 balls in a greased 9x13-inch (or two 9-inch round) baking pan, spacing them evenly. Cover and let the rolls rise until puffy and nearly doubled, about 30–40 minutes (this step yields 12 rolls).
   
5. 5

   Step 5: Bake until golden

   Active 5 min · Passive 17 min

   Preheat your oven to 375°F (190°C) during the last 10 minutes of the second rise. Bake the rolls in the preheated oven for 15–18 minutes, or until the tops are golden brown and the internal temperature reaches about 190°F (88°C). Remove the pan from the oven.
   
6. 6

   Step 6: Brush with butter and cool briefly

   Active 3 min · Passive 10 min

   Brush the tops of the hot rolls with the remaining 1 tablespoon of unsalted butter for shine and extra flavor. Let the rolls cool in the pan for about 10 minutes before serving warm; serve 1 roll per person (recipe makes 12 rolls).
   

1. Warm the whole milk until it reaches about 105–115°F (40–46°C); it should be noticeably warm but not hot. Stir 1 tablespoon of the granulated sugar and the active dry yeast into the warm milk, then add 2 tablespoons of the unsalted butter (melted and slightly cooled). Let the mixture sit, uncovered, for 5–10 minutes until the yeast becomes foamy and active.
2. In a large bowl whisk the all-purpose flour, the remaining 1 tablespoon granulated sugar, and the salt. Add the proofed yeast-milk-butter mixture and the large egg to the dry ingredients and stir until a shaggy dough forms. Turn the dough onto a lightly floured surface and knead by hand for about 8–10 minutes (or 6–8 minutes in a stand mixer with a dough hook) until the dough is smooth and elastic.
3. Lightly grease a large bowl, place the kneaded dough inside, and turn to coat with oil. Cover the bowl loosely with plastic wrap or a damp kitchen towel and let the dough rise in a warm draft-free spot until doubled in size, about 60–75 minutes.
4. Gently punch down the dough and divide it into 12 equal pieces. Shape each piece into a tight ball and arrange the 12 balls in a greased 9x13-inch (or two 9-inch round) baking pan, spacing them evenly. Cover and let the rolls rise until puffy and nearly doubled, about 30–40 minutes (this step yields 12 rolls).
5. Preheat your oven to 375°F (190°C) during the last 10 minutes of the second rise. Bake the rolls in the preheated oven for 15–18 minutes, or until the tops are golden brown and the internal temperature reaches about 190°F (88°C). Remove the pan from the oven.
6. Brush the tops of the hot rolls with the remaining 1 tablespoon of unsalted butter for shine and extra flavor. Let the rolls cool in the pan for about 10 minutes before serving warm; serve 1 roll per person (recipe makes 12 rolls).