Description
These homemade dinner rolls are soft, fluffy, and golden brown with a buttery finish. Perfect for any meal, they are made with active dry yeast, butter, and milk, and baked to perfection for a warm, comforting side that pairs well with soups, salads, and main dishes.
Ingredients
Dough Ingredients
- ½ cup warm water (about 105 degrees 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
- Prepare the baking pan. Line a 9×13” baking pan with parchment paper and set it aside to use later.
- Proof the yeast. In the bowl of a standing mixer fitted with the dough hook, combine sugar, warm water, and active dry yeast. Let the mixture sit for 5-10 minutes until it becomes foamy, indicating the yeast is active.
- Make the dough. Once the yeast mixture is foamy, add the melted and cooled butter, whole milk, and lightly beaten egg. Stir to combine all wet ingredients thoroughly.
- Add flour and salt. Add 3 cups of all-purpose flour and the sea salt to the mixture and knead with the dough hook. Gradually add more flour, as needed, until the dough forms a slightly tacky ball that doesn’t stick excessively to the bowl or hands.
- First rise. Grease a large bowl and transfer the dough into it. Cover with a damp cloth and place in a warm spot to rise for about 1 hour, or until doubled in size.
- Deflate the dough. Once doubled, flour your hands and gently squeeze the dough to remove trapped gases.
- Shape the rolls. Divide the dough into 12 equal portions by weight using a food scale. Roll each portion into a smooth ball with floured hands.
- Arrange in baking pan. Place the 12 dough balls evenly spaced in 4 rows of 3 on the prepared baking sheet.
- Second rise. Cover the dough balls with a damp towel without touching the tops and let rise in a warm place until doubled in size, about 30-60 minutes.
- Preheat the oven. When the rolls have risen about halfway through the second rise, preheat your oven to 375 degrees F (190 degrees C).
- Bake the rolls. Bake the rolls in the preheated oven for 25-30 minutes until they are golden brown on top and sound hollow when tapped or reach an internal temperature of 185-190 degrees F.
- Finish with butter and salt. Remove the baked rolls from the oven and immediately brush them with melted butter. Sprinkle coarse sea salt on top for extra flavor.
- Cool and serve. Let the rolls cool slightly before serving warm for best taste and texture.
Notes
- Make sure your water is at the correct temperature (around 105°F) to activate the yeast properly without killing it.
- Use a food scale for consistent roll sizes to ensure even baking.
- If your dough is too sticky, add flour gradually until manageable but avoid adding too much to keep rolls soft.
- Do not let the towel touch the top of the rolls during the second rise to avoid sticking and deflating.
- Check internal temperature with an instant-read thermometer for perfect doneness if available.
- Leftover rolls can be reheated in the oven or microwave wrapped in foil to retain moisture.
