Description
These dinner rolls are buttery and pillowy-soft. Serve them warm with butter and they are sure to be a hit.
Ingredients
Units
Scale
- 1 cup milk
- 1/2 cup butter
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/4 cup warm water (about 110 degrees Fahrenheit)
- 2 large eggs, beaten
- 3 tablespoons sugar, divided
- 1 1/2 teaspoon salt
- 4 1/2 cups all-purpose flour
- 1 large egg (for egg wash)
Instructions
- In a small saucepan, heat the milk and butter over low heat until the butter is melted.
- In a large bowl, combine the yeast, warm water, and 1 tablespoon of sugar. Allow the mixture to stand for 5 minutes, or until foamy. (If the mixture doesn’t become foamy, your yeast isn’t viable and you will need to start with fresh yeast).
- Add the warm milk and butter mixture, plus the beaten eggs, remaining sugar, and salt to the yeast mixture. Stir to combine.
- Gradually add the flour, 1 cup at a time until a soft dough forms. You can do this by hand in the mixing bowl, or use a stand mixer.
- Knead the dough by hand on a floured surface for 10 minutes, or in your stand mixer, for 5 minutes. The dough should still be soft, but also smooth and elastic.
- Place the dough in a clean greased bowl. Cover and allow to rise in a warm place for 1 hour, or until doubled in size.
- Heat the oven to 375 degrees Fahrenheit. While the oven is heating, divide the dough into 24 equal pieces, shape them, and place them on a greased baking sheet. See above for tips on dividing and shaping the rolls.
- Allow the rolls to rise for an additional 15 minutes. When the rolls are risen and ready to bake, the sides of the rolls will be slightly, but not completely, touching. They will expand more as they bake.
- Whisk a large egg together with 1 tablespoon of water. Use a pastry brush to brush the egg wash over the rolls. Bake the rolls for 14-16 minutes, or until golden brown.
- Serve rolls warm with butter, jam, or other toppings.
Notes
The secret to making beautiful rolls with a tender crumb is to create surface tension when shaping the rolls. See the instructions and photos in the directions above the recipe card for tips on how to do this.
- Prep Time: 20 minutes
- Rising Time: 95 minutes
- Cook Time: 15 minutes