Soft Dinner Rolls
These light and fluffy dinner rolls have a soft (not crunchy) crust and moist, tender interiors. Their flavor is pleasantly mild and slightly buttery. They will make a lovely addition to your breadbasket, and make great sandwiches, as well. One bite of these warm, light-as-air rolls slathered with butter will be enough to convince even the most novice cook to become a roll baker. Yes, they take a little time, but they're certainly not difficult, and they're a great way to ease into yeast breads."OMG these were the best yeast rolls I have ever made lol usually they come out all hard and go in the trash after baking but I was so proud of these rolls I am making them again today as my family loved them thank you for this recipe it has inspired me to go and purchase a stand mixer cause if they are this good after hand kneading them they must be super good following the recipe to a T" - andreastewart1
Yield: 1 Ready in 45 minutes
1,187 people trying soon
Verified by stevemur
Soft Dinner Rolls Preparation
To make the dough: Using the paddle attachment on a stand mixer, dissolve sugar, salt and yeast in warm milk. Add melted butter and beaten egg and mix well. Still using the paddle attachment, slowly add in flour 1/2 cup at a time. Once fully incorporated, replace paddle with dough hook and knead until dough pulls away from the sides of the bowl, approximately 8 to 10 minutes. (The dough will be quite sticky but should clear the bowl, but sticking a bit at the bottom.) Remove mixing bowl from stand mixer and cover bowl with plastic wrap. Allow dough to rise, in a draft-free warm place, until nearly doubled in bulk, about 1 to 2 hours, depending on the warmth of your kitchen. (I have also covered the dough well and placed it in the refrigerator overnight. This works really well. Let the dough stand at room temperature for 1 hour before proceeding with recipe.)
To shape the rolls: Punch down risen dough and turn out onto a lightly floured surface. Lightly knead dough to remove any large air bubbles and form into a flattened ball. Allow dough to rest about 10 minutes. Lightly grease or line a half sheet pan with a silicon baking pad (e.g., Silpad) or parchment paper. Use a bench scraper or knife to divide the dough in half, then divide each half in half, then divide each quarter into three even pieces, for a total of 12. Shape pieces into smooth balls by cupping your hand over each piece, and using your thumb and pinkie to keep piece inside your cupped hand, push dough with heel of your hand against work surface while rolling in a circular motion to form a smooth ball. Repeat with remaining dough pieces. Space balls about 2-inches apart on prepared baking pan. Loosely cover with a clean damp towel or lightly greased plastic wrap and let rise, in a draft-free warm place, until doubled in bulk, about 1 hour (rolls should be very puffy and touching one another at this point).
Place oven rack in middle position and preheat oven to 350 degrees F. Bake rolls until golden brown, about 20 minutes. Watch closely to avoid overbaking. Transfer rolls to a wire rack to cool slightly, and brush tops with melted butter or margarine, if desired. Serve rolls warm, or store in an airtight container.
-- Variations --
Mixing in whole wheat flour gives great flavor; start by substituting a quarter cup and see what ratio works for you.
Brush hot-from-the-oven rolls with melted butter for a soft, buttery crust.
For snowflake rolls, gently shake flour from a sieve atop the warm rolls.
Light rolls needs soft doughs. When mixing the dough, always add the flour gradually, keeping the dough as soft as you can handle. It's not always necessary to use the entire amount of flour listed in the recipe -- you just want to add enough to make a manageable dough.
When making yeast rolls or bread, let the dough rise to the point the recipe says it should, e.g., "Let the dough rise till it's doubled in bulk." Rising times are only a guide; there are so many variables in yeast baking that it's impossible to say that bread dough will ALWAYS double in bulk in a specific amount of time.
This recipe calls for the use of a stand mixer to both combine the ingredients and for the kneading process. This is because the dough in this recipe is quite wet and sticky. Using the dough hook attachment kneads the wet, sticky dough quickly and easily. If you don't have a stand mixer and wish to make it manually, feel free to either use a bit more flour or a little less milk to make the dough a bit less wet. The final product won't be exactly the same, but it's better than having half the dough sticking to your fingers.
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