Description
These soft and fluffy dinner rolls are perfect for any meal, featuring a tender crumb and buttery top. Made with a combination of milk and water, yeast, and all-purpose flour, they rise twice for optimal lightness and have a golden-brown crust when baked. Ideal for family dinners, holiday gatherings, or serving alongside soups and salads.
Ingredients
Scale
For the rolls:
- 1 cup whole milk
- ½ cup water
- 3 tablespoons granulated sugar
- 2 ¼ teaspoons active dry yeast (or one packet)
- 1 ½ teaspoons salt
- 1 large egg
- 4 ½ cups all-purpose flour
- 4 tablespoons unsalted butter, at room temperature and cut into cubes
- 1 tablespoon melted butter, for brushing on rolls after baking
Instructions
- Warm the Milk and Water: Combine the milk and water and heat until the mixture reaches 110-115°F. This can be done in a microwave-safe measuring cup or on the stove. The temperature is crucial to activate the yeast without killing it.
- Activate the Yeast: Pour the warm milk and water mixture into the bowl of a stand mixer. Add the granulated sugar and sprinkle the yeast evenly over the top. Gently whisk to combine and let it sit for 5-10 minutes until the yeast becomes foamy and bubbly, indicating it’s active.
- Add Dry and Wet Ingredients: Add the salt, egg, and all-purpose flour to the yeast mixture. Mix on low speed using the paddle attachment until combined. Add the softened butter and continue mixing until the butter is thoroughly incorporated into the dough.
- Knead the Dough: Switch to the dough hook attachment and knead on low speed for about 8 minutes until the dough is smooth and only slightly sticky. If the dough is too sticky to handle, add flour one tablespoon at a time, being careful not to add too much to maintain a light texture.
- First Rise: Transfer the dough to a lightly oiled large bowl, turning it once to coat all sides. Cover the bowl with a kitchen towel or plastic wrap and let the dough rise in a warm place for 30 minutes to 1 hour, until it doubles in size.
- Prepare Baking Dish and Shape Rolls: Lightly grease a 13×9 inch baking dish. Turn the dough out onto a floured surface and knead a few times to release air bubbles. Cut the dough into 15 equal pieces by first dividing into 3 pieces, then each into 5. Shape each piece into a smooth ball by tucking edges underneath and spinning with your hands.
- Second Rise: Place the shaped dough balls into the prepared baking dish. Cover with a kitchen towel or plastic wrap and allow to rise for an additional 20 minutes until puffy.
- Preheat Oven: While the rolls rise, preheat your oven to 375°F.
- Bake the Rolls: Bake the rolls uncovered for 19-23 minutes, or until the tops are golden brown and the center rolls are fully cooked through.
- Brush with Butter and Serve: Remove the rolls from the oven and immediately brush the tops with melted butter. Serve the rolls warm for best texture and flavor.
Notes
- Both regular active dry yeast and rapid-rise yeast can be used; measure 2 ¼ teaspoons from a jar or use one packet.
- To create a warm environment for rising, preheat your oven to 200°F, then turn it off before placing the dough inside covered.
- Store rolls tightly wrapped at room temperature for up to 2 days or freeze for up to 2 months. Rewarm frozen rolls in a 350°F oven covered to prevent over-browning.
- You can make the rolls a day ahead by completing the first rise and shaping them, then refrigerate overnight. Allow to come to room temperature and rise before baking.
Nutrition
- Serving Size: 1 roll
- Calories: 150
- Sugar: 3g
- Sodium: 220mg
- Fat: 4g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
