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Soft Homemade Dinner Rolls

A close-up of freshly baked, soft Homemade dinner rolls with a shiny, golden-brown butter glaze, one roll pulled apart.
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Make soft, pillowy dinner rolls from scratch for your next family meal. This recipe yields tender, buttery yeast bread buns perfect for pulling apart.

Ingredients

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  • 1 cup warm milk (105-115°F)
  • 2 1/4 teaspoons active dry yeast
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 1 teaspoon salt
  • 2 large eggs, room temperature
  • 3 1/2 to 4 cups all-purpose flour
  • 4 tablespoons unsalted butter, melted, for brushing

Instructions

  1. Pour the warm milk into a large bowl. Sprinkle the yeast over the milk and let it sit for 5 minutes until foamy.
  2. Add the sugar, softened butter, salt, and eggs to the yeast mixture. Mix until just combined.
  3. Gradually add the flour, 1 cup at a time, mixing until a shaggy dough forms.
  4. Turn the dough out onto a lightly floured surface. Knead for 8 to 10 minutes until the dough is smooth and elastic. If using a stand mixer with a dough hook, mix on medium-low speed for 6 to 8 minutes.
  5. Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a clean towel and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  6. Gently punch down the risen dough. Divide the dough into 12 equal pieces. Roll each piece into a smooth ball.
  7. Arrange the dough balls in a greased 9×13 inch baking pan, leaving about 1 inch between them so they touch as they rise.
  8. Cover the pan loosely and let the rolls rise again for 30 to 45 minutes, or until puffy.
  9. Preheat your oven to 375°F (190°C).
  10. Bake for 15 to 18 minutes, or until the tops are golden brown.
  11. Immediately brush the tops of the hot rolls generously with the 4 tablespoons of melted butter.
  12. Serve warm.

Notes

  • For extra soft rolls, use instant yeast and skip the initial proofing step; mix it directly with the dry ingredients before adding wet ingredients.
  • If you want shinier rolls, use an egg wash (1 egg beaten with 1 tablespoon water) instead of melted butter before baking.
  • You can make this dough ahead; after the first rise, punch it down, wrap it tightly, and refrigerate for up to 24 hours. Allow it to warm up slightly before shaping.

Nutrition

Find it online: https://juliameal.com/homemade-dinner-rolls-soft-pillowy/