Soft Dinner Rolls

Ingredients

Verified by stevemur

Original recipe makes 1

	1 1/4 cupsWhole milk; - warm (110 to 115 degrees F)
	2 tablespoonsSugar
	3/4 teaspoonKosher salt
	2 1/4 teaspoonsInstant yeast
	3 tablespoonsUnsalted butter; - melted and cooled
	1 largeEgg; - at room temperature and beaten
	3 cupsUnbleached all-purpose flour

Calories Per Serving: 3310
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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.

Notes

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.

Food Glossary

Learn more about the ingredients in this recipe: Whole milk Sugar Kosher salt Instant yeast Unsalted butter Egg Unbleached all-purpose flour

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Soft Dinner Rolls Reviews

	GrandmaBinks I love yeast cookery, but I've never been happy with my bread rolls.......until now! These were absolutely perfect - light, fluffy and with none of the overpowering yeast flavour that you often get with homemade bread. This recipe is a definite keeper. Thank you very much from Downunder! 3 weeks, 3 days, 15 hours, 46 minutes ago
	danielledeere Just took these out of the oven. They are delicious! So glad I did 2 dozen! I did them without a stand mixer but as I was kneading I added wholemeal flour bit by bit until it was less sticky and more manageable. Yum! 4 weeks, 1 days, 11 hours, 32 minutes ago
	andreastewart1 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 3 months, 2 days, 1 hours, 6 minutes ago
	Dayanarqueen Hi i will like to know if i can make the dough in a food processor? Or with a hand mixer? Thank you... 5 months, 2 weeks, 2 days, 19 hours, 23 minutes ago
	Laaf2005 These are the best rolls ever! I was looking for a recipe like the rolls we get at Piccadilly. These were even better!!!! 6 months, 1 weeks, 3 days, 18 hours, 40 minutes ago
	sammy24-7 10 months, 1 weeks, 14 hours, 45 minutes ago
	lovemybabies Oh my goodness, these are SO good and SO easy! I bake a lot, but my rolls never turn out amazing...but this recipe was the easiest yet and definitely a huge success! Now I don't have to be ashamed to let my M-I-L try one...they are just as good or better than hers, hehe :) 1 years, 1 weeks, 2 days, 12 hours, 20 minutes ago
	mamatasha These are so simple to make and taste fantastic 1 years, 1 months, 3 weeks, 4 days, 14 hours, 35 minutes ago
	sabrina*** They were perfect, LOVE them 2 years, 1 months, 1 weeks, 2 days, 23 hours, 39 minutes ago
	modnarblue I just took them out of the oven. They are delicious. Will defo make them again. 2 years, 3 months, 3 days, 1 hours, 27 minutes ago
	mountainstar333 Needed more sugar and butter, rolls did not have much flavor. Would recommend dissolving yeast in warm water first. 2 years, 5 months, 3 weeks, 5 days, 9 hours, 31 minutes ago
	arthicks The most excellent. While learning to bake I have baked a lot of bread for my family, and most of it they said was the best, but they absolutely went crazy for these melt in your mouth delicious little pieces of heaven. 2 years, 5 months, 4 weeks, 9 hours, 14 minutes ago
	melini11 it turned out just perfect.however after making them in to round balls they hadn't risen at all even after an hour . i think the wet cloth i covered it with [that the recipe asked for ] was the reason . once i removed it things worked out as told...thanks a lot .tasted great and really simple too! 2 years, 6 months, 6 days, 14 hours, 6 minutes ago
	sgrishka [I made edits to this recipe.] 2 years, 9 months, 2 weeks, 4 days, 23 hours, 33 minutes ago
	sgrishka 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. [I posted this recipe.] 2 years, 9 months, 3 weeks, 5 days, 8 minutes ago

Kneaded wet and sticky dough, ready to to rise, in a draft-free warm place, until doubled in bulk. - photo by sgrishka

Dough has risen and is nearly doubled in bulk -- ready to be shaped into rolls. - photo by sgrishka

Risen dough, puched down, turn out onto a lightly floured surface, lightly kneaded to remove any large air bubbles, formed into a flattened ball, resting for a few minutes before being portioned and shaped into rolls. - photo by sgrishka

Dough portioned into 12 pieces, shaped into smooth balls, spaced about 2-inches apart on prepared baking pan, ready to to rise, in a draft-free warm place, until doubled in bulk. - photo by sgrishka

Rolls have risen and are doubled in bulk, are puffy and are just touching one another -- ready to bake. - photo by sgrishka

My wife made these for Thanksgiving after I printed this recipe. The rolls look incredibly good! - photo by AnakiMana

- photo by danielledeere

Golden brown outside and cream-colored inside, with just a hint of sweetness. These rolls are the perfect vehicle for a melting pat of butter, and make a wonderful accompaniment to everything from soup and salad to meat and potatoes. - photo by sgrishka

Soft Dinner Rolls

Ingredients

Soft Dinner Rolls Preparation

Notes

Food Glossary

Link to another BigOven recipe

Soft Dinner Rolls Reviews

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