Description
These Best Homemade Dinner Rolls are soft, fluffy, and perfect for any meal. Made with simple ingredients like yeast, milk, butter, and flour, these dinner rolls rise beautifully and bake to a golden-brown finish. Topped with melted butter and a sprinkle of coarse sea salt, they are perfect served warm alongside your favorite dishes. Whether for a holiday feast or everyday dinner, these rolls are sure to impress.
Ingredients
Scale
Dough
- ½ cup warm water (about 105°F)
- ¼ cup granulated sugar
- 1 Tablespoon active dry yeast
- 6 Tablespoons salted butter (melted and cooled)
- 1 cup whole milk (room temperature)
- 1 egg (room temperature, lightly beaten)
- ½ Tablespoon sea salt
- 3-4 cups all-purpose flour
Topping
- 2 Tablespoons salted butter (melted)
- Coarse sea salt (for sprinkling)
Instructions
- Line the Baking Pan: Line a 9×13” baking pan with parchment paper and set aside to prepare for the dough placement after shaping.
- Proof the Yeast: In the bowl of a standing mixer fitted with a dough hook, combine warm water, granulated sugar, and active dry yeast. Allow the mixture to sit undisturbed for 5-10 minutes until it becomes foamy, indicating the yeast is active.
- Make the Dough: Once the yeast is foamy, add the melted cooled butter, room temperature milk, and lightly beaten egg to the bowl. Stir to combine. Then add 3 cups of all-purpose flour and sea salt, kneading with the dough hook. Gradually add additional flour as needed until a slightly tacky, smooth dough ball forms.
- First Rise: Lightly grease a large bowl, transfer the dough into it, and cover with a damp cloth. Set the bowl in a warm place and let the dough rise for about 1 hour, or until doubled in size.
- Deflate and Divide Dough: After the dough has doubled, flour your hands and gently press the dough to release trapped gas. Using a food scale, weigh the dough and divide it evenly into 12 portions. Shape each portion into smooth balls.
- Arrange and Second Rise: Place the 12 dough balls evenly spaced in the prepared baking pan in 4 rows of 3. Cover the rolls loosely with a damp towel, ensuring it does not touch the tops of the rolls. Let them rise in a warm place for 30-60 minutes until doubled in size.
- Preheat Oven: When the rolls have nearly doubled during the second rise, preheat your oven to 375°F (190°C) to prepare for baking.
- Bake the Rolls: Bake the risen rolls in the preheated oven for 25-30 minutes until they turn golden brown on top and sound hollow when tapped or reach an internal temperature of 185-190°F (85-88°C).
- Add Topping and Serve: Remove the rolls from the oven and immediately brush them with melted butter. Sprinkle coarse sea salt on top. Allow the rolls to cool slightly before serving warm.
Notes
- Ingredient Substitutions: Whole milk can be substituted with 2% milk or half and half for tender rolls. All-purpose flour is recommended for best results; for a healthier alternative, try whole wheat dinner rolls. Granulated sugar can be replaced with honey if desired. Unsalted butter can be used instead of salted butter.
- Make Ahead & Freeze: Shape the dough into rolls and place in the baking pan before the second rise. Cover tightly with plastic wrap and foil or a lid, and freeze for up to 1 month. To bake from frozen, let rolls thaw and rise fully at room temperature before baking as usual, or bake frozen rolls at 325°F for 25 minutes then increase to 375°F for 10 more minutes.
- Storage: Store leftover rolls in an airtight container at room temperature for up to 3 days. Freeze baked rolls in airtight containers or ziplock bags for up to 2 months.
Nutrition
- Serving Size: 1 dinner roll
- Calories: 170
- Sugar: 4g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
