Homemade Dinner Rolls
Total Time
3 hours 25 minutes
Prep Time
30 mins
Cook Time
25 mins
Rating
4.65 out of 5 stars
(53)
Ingredients
15 servings
- 1¼ cups milk, warmed
- 1 (¼-ounce) package active dry yeast, 2¼ teaspoons
- 2 tablespoons sugar
- 5 tablespoons unsalted butter, melted
- 1 teaspoon sea salt
- 3 cups all-purpose flour, spooned and leveled (375g), plus more for kneading
- Extra-virgin olive oil, for brushing
- For topping:
- 2 tablespoons unsalted butter, melted
- Sea salt
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Preparation
Step 1
In the bowl of a stand mixer fitted with a dough hook, stir together the milk, yeast, and 1 tablespoon of the sugar. Proof for 5 minutes, or until the yeast is foamy. If the yeast doesn’t foam, discard the mixture and start again with new yeast.
Step 2
Add the remaining sugar, the melted butter, and salt to the bowl. Mix on low speed to combine, then add 1 cup of the flour and mix on low speed until mostly combined. Add another 1 cup of the flour and mix on low speed to combine, then repeat with the remaining cup of flour. Increase the speed to medium and mix for 2 minutes, or until a cohesive, slightly sticky dough forms around the hook. It should be slapping the sides of the bowl and pulling away from the bottom.
Step 3
Transfer the dough to a lightly floured surface and knead a few times to form into a ball. The dough should be slightly sticky, but if it’s too sticky to work with, work in a little more flour. Brush a large bowl with olive oil and place the dough inside. Cover with plastic wrap and set aside to rise for 1 to 2 hours, or until the dough has doubled in size.
Step 4
Brush a baking sheet or 9x13-inch baking dish with olive oil and set aside. Turn the dough out onto a clean work surface. Divide the dough into 15 equal pieces. Form each piece into a ball by rolling on the countertop with a cupped hand. Place each piece onto the baking sheet. Dust the tops with a very slight amount of flour to prevent sticking. Cover with plastic wrap and set aside for 1 hour, or until puffy.
Step 5
Preheat the oven to 350°F and move an oven rack to a low position.
Step 6
Bake the rolls for 20 to 25 minutes, or until golden brown, rotating the pan halfway.
Step 7
Make the topping: In a small bowl, mix together the melted butter and a pinch of salt. Brush over the warm rolls and serve.
Step 8
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Chef's notes
Make sure your yeast isn’t expired. Dead yeast=flat dinner rolls. No one wants those! Always check the expiration date on your yeast before you start baking.
Measure your flour accurately. It’s easy to scoop a cup of flour that’s packed too tightly, inadvertently using more flour than a recipe calls for. Weigh your flour whenever you can. If you don’t have a kitchen scale, use the spoon-and-level method for an accurate flour measurement.
Warm the milk. Yeast loves warmth! To help activate it, warm your milk in the microwave for about 15 seconds before you proof the yeast. Whatever you do, don’t use cold milk straight from the fridge.
Let the dough rise somewhere warm. Similarly, you’ll get the best rise if put the dough somewhere warm. We put ours on a sunny windowsill! A turned-off oven with the light on is a good option too.
Prep the dough a day ahead. One day ahead, prepare the recipe up to the point of shaping the rolls. Place them in the baking pan and cover tightly with foil or plastic wrap. Instead of letting the rolls rise at room temperature, refrigerate them overnight. The next day, let them stand at room temperature for 1 hour before baking according to the recipe.
Bake and freeze. These homemade dinner rolls freeze perfectly! Stash them in a freezer bag or airtight container in the freezer for up to 2 months. Let the frozen rolls thaw for a few hours at room temperature before wrapping them in foil, warming them in a 350°F oven, and serving. (I also like to thaw one roll at a time in the microwave for a quick side dish or snack!)
