Homemade Dinner Rolls
These soft buttery homemade dinner rolls will be your new go-to. They're simple to assemble, soft and fluffy, then topped with melted butter and some flaky sea salt. It's the perfect dinner companion or turn them into a slider or sandwich.
Servings: 24 Rolls
Equipment
- 2 9x13 Baking Dish
- Brush To spread on melted butter
Ingredients
- 2 Cups Whole Milk Warmed to 110-115 degrees farenheight
- 2 Tablespoons Active Dry Yeast about 3 - .25 ounce packets
- ¼ Cup Granulated Sugar
- 2 teaspoons Kosher Salt
- 6 Tablespoons Softened Butter
- 2 Large Eggs
Topping
- 4 Tablespoons Melted Butter
- Flaky Sea Salt
Instructions
Making the Dough
- Warm the milk in a sauce pot on the stove to 110-115 degrees Fahrenheit. It's super important to get the temperature just right. Too cold, and the yeast will not activate, too warm and it can ruin it.
- In a bowl of the stand mixer gently whisk the milk, yeast, and sugar together
- Let it sit for about 5 minutes. The yeast mixture will begin to foam.
- Add in the salt, eggs, softened butter, and 5 & ½ cups of the flour.
- On low speed with a dough hook, mix until it starts to come together.
- While mixing, slowly add the remaining ½ cup of flour. Knead for about 5 minutes. See notes to tell when dough is done.
- Take a large glass bowl and lightly coat it in olive oil.
- Transfer the dough to the glass bowl, form into a ball, and cover it with a damp cloth for 90 minutes. It should have risen quite a bit and be super fluffy after the 90 minutes.
- Before removing the dough, take two 9x13 pans and lightly coat them on the bottom and sides with cooking spray or olive oil.
Shaping
- Before removing the dough, take two 9x13 pans and lightly coat them on the bottom and sides with cooking spray or olive oil.
- Remove the dough from the bowl and form into a symmetrical ball. The more symmetrical it is the easier it will be to divide.
- With a bench scraper, divide the dough into 24 pieces. See notes below for tips on dividing. They should be close to the same size but will be fine if they are not exact.
- Take each ball and fold the corners into itself creating a smooth top. Then, use either the friction of the counter to pull it into a taught ball or rub your hands on the bottom to close the seam. See full post for images.
- Place the dough balls, seam side down, in each pan. Make sure they are not touching each other. It should give you 4 rows of 3 in each dish.
- Cover the dishes with a light cloth such as a Flour-sack towel and let rest for 1 more hour. They should have risen after this hour but not necessarily doubled in size. They will rise more once baked.
Baking
- Preheat the oven to 375 degrees. Make sure the rack is centered.
- Bake one pan at a time. Place the pan in the oven and bake for 15-18 minutes. They should be golden brown on the top and the sides. If the tops are not golden, extend baking time slightly.
- While baking, melt the butter. About 4-6 tablespoons or however buttery you want them.
- Remove from the oven and using a brush coat the tops of each muffin with the melted butter.
- Sprinkle with the flaky salt and let cool in the pan.
- Once cooled use a knife to cut between each roll, remove with a spatula, and enjoy!
- These are best served right away and still warm but they are also great made ahead of time.
Notes
How to tell the dough is done:
Watch the dough after 5 minutes of kneading and if it is still sticking a lot to the side of the bowl, add about 2 tablespoons at a time until it pulls away from the sides.
It should still be soft and sticky but not stuck to the side of the bowl. Image 4 is what it should look like when it's done. Pulling away from the sides of the bowl, smooth texture and is slightly sticky to the touch.
How to divide the dough:
I like to cut it in half, and then cut each half into half again giving you 4. And then cut those 4 into half one more time. You should have 8 equal pieces of dough. Then, cut each one of those into 3 pieces. This will give you an even 24 dough balls.
Ingredient Notes:
Yeast: Active dry yeast works great.
Whole Milk: Use whole milk for this recipe. 2% or non-fat milk will not give you the same results.
Salt: This recipe calls for two different kinds of salt. Kosher salt is added to the dough when mixing and then top the rolls with a flaky sea salt, such as Maldon.
Active Dry Yeast: This recipe calls for 2 tablespoons which is about 3 - .25 ounce packs of active dry yeast.
Freezing Instructions:
These rolls freeze great! Just make sure they are completely cool then place in a zip lock bag, remove as much air as possible, and freeze.