Soft Dinner Rolls
Never buy dinner rolls again!! Easy 7 ingredient soft dinner rolls - they practically melt in your mouth. If you’re looking for a fool-proof recipe, this is the one.
Ingredients
- 3½ cups bread flour, spooned and fluffed
- 1 cup warm milk
- 1 large egg for the dough
- 5 Tablespoons softened butter
- 2 Tablespoons honey
- 2 teaspoons instant yeast
- 2 teaspoons sea salt
- 1 Tablespoon unsalted butter softened, for coating the pan
- 1 large egg for the egg wash
For the tops:
- 1 Tablespoon unsalted butter melted, for the tops
- Flaky sea salt to taste
- Honey optional
Instructions
- IMPORTANT READ: I suggest using metric measurements and weighing the dry and wet ingredients for best accuracy. Toggle between US customary and metric buttons above in the ingredients section for exact flour weight in grams. If you don't have a scale, use a fork to fluff the flour, then spoon the flour into the cup. Never pack or scoop.
- Add the dry ingredients into a stand mixer bowl. Use the dough hook attachment.Note: This recipe uses sea salt, which has larger, coarser grains compared to fine table salt. This affects the quantity of salt and the saltiness in the bread. If you don't have sea salt, reduce the salt measurement to 1 teaspoon.3½ cups bread flour, spooned and fluffed, 2 teaspoons instant yeast, 2 teaspoons sea salt
- While the mixer is on, slowly add the milk, egg, butter and honey. Knead on slow speed for 5-7 minutes until the dry and wet ingredients are fully incorporated, smooth and combined. The dough will start pulling away from the sides of the bowl. It will feel tacky but not sticky. Oil your fingers to make handling the dough more manageable.Note: If you do not have a stand mixer, mix the ingredients together with a wooden spoon until combined. Then, transfer to a clean work surface and knead for 5-10 minutes until smooth, soft and elastic. Dust lightly with flour if the dough is too sticky.1 cup warm milk, 1 large egg, 5 Tablespoons softened butter, 2 Tablespoons honey
- Remove the dough from the edges of the mixing bowl, form into a round shape and place back into the bowl. Lightly drizzle the bowl edges and dough with oil. This prevents the dough from getting stuck on the edges when rising. Cover with plastic wrap and place in a warm spot for about 1 to 1½ hours until doubled in size. Note: This first rise is called bulk fermentation. It allows the yeast to ferment the dough, developing flavor and helping the gluten structure form.
- Prepare a 9"x13" pan with parchment paper and spread softened butter on the entire inside surface. Set aside.1 Tablespoon unsalted butter
- Punch the dough down and transfer to a clean, dry work surface. Do not add flour.
- Divide the dough equally into 12 pieces, about 65g each. Use a scale for best results. Weigh the entire dough ball, then divide that number by 12. If you want to make smaller rolls, divide the entire dough ball into 14 or 16.
- Working with one dough piece at a time, use your fingertips to gently flatten the dough into a rectangle.
- Gently pinch a seal where the edges come together.
- Flip the seam side down and use the back of your palm to shape and form into a round circle. Arrange each dough ball in the pan, seam side down.
- Loosely cover with plastic wrap and let it rise for at least 30 minutes but up to one hour, depending on the temperature of the room. Note: This second rise is called proofing. It occurs after the dinner rolls are shaped. This shorter rise allows the dough to develop a little more volume and improves the final structure.
- In the last 15 minutes while the dough is rising, preheat the oven to 350°F.
- Remove the plastic wrap and brush the tops with egg wash. Bake on the center rack for 23-25 minutes until the tops are golden brown. Pans with high edges may need an additional few minutes to brown. Brush the tops with melted butter and a pinch of flaky sea salt. Transfer to a rack to cool. This bread is very soft and fluffy. Best served immediately. Optional: You may brush the tops with a bit of honey for a hint of sweetness. Not required but highly recommended!!1 large egg, 1 Tablespoon unsalted butter, Flaky sea salt, Honey
Video
Notes
- If using active dry yeast, first measure 240ml or 1 cup of the warm water from the recipe in a wide mouth cup or bowl. Add in a teaspoon of sugar and sprinkle the yeast on top. Whisk together to combine and let it sit for 8-10 minutes until foamy and bubbly on top. Then, add to the dry ingredients, along with the remainder of the water and proceed with baking directions. For extended instructions, see Active Dry Yeast vs. Instant Dry Yeast blog post.
- Although we recommend enjoying these freshly baked rolls same day, they store well at room temperature for up to 2 days. Place leftovers in an airtight container or resealable bag to prevent them from drying out.
- You can use any non-stick pan you have on hand, preferably 9"x13" size. This size fits all 12 dinner rolls perfectly snug. If you double my recipe, a half sheet pan works great. Glass is a very poor conductor of heat and I do not recommend it when making any type of bread. I love my non-stick baking pans from USA Pans. I use it for all my focaccia recipes too. Shop my exact 9"x13" Baking Pan here (Affiliate link)
Nutrition
Calories: 176kcalCarbohydrates: 32gProtein: 6gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 19mgSodium: 201mgPotassium: 64mgFiber: 1gSugar: 4gVitamin A: 79IUVitamin C: 0.03mgCalcium: 9mgIron: 0.5mg
The provided nutritional value above is an estimate per serving. 100% accuracy is not guarenteed. Please see Nutrition Information Disclaimer in our Privacy Policy.
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