Homemade Dinner Rolls
Buttery, salty, soft and fluffy dinner rolls are easy to make and taste better than any store bought rolls
Equipment
- 9×13 metal baking pan
- pastry brush
- instant read thermometer
Ingredients
- ⅓ cup warm water, between 110-115 degrees
- 2½ teaspoons rapid rise yeast or active dry yeast
- 1½ cup milk
- 3 tablespoons butter plus more for buttering bowl
- 2 tablespoon honey or granulated sugar
- 1½ teaspoon Kosher salt
- 4-4.5 cups flour
- 1-2 tablespoons melted butter for brushing on finished rolls
- flaky sea salt for tops of baked rolls
Instructions
- In small bowl, add warm water and whisk in yeast. Cover and set aside to become foamy, about 5 minutes.
- Meanwhile, heat milk just to simmer in small saucepan. Remove from heat and add butter, honey (or sugar), and salt. Let cool to room temperature.
- In large bowl, add milk mixture, foamy yeast, add 4 cups of flour. Mix with heavy wooden spoon or dough hook until incorporated. Turn out onto floured surface and knead in remaining half cup of flour. ushing dough ball away from you with the heel of your hand. Then fold over one side onto itself and push aways wtih heel of hand again. Repaet this about 10-12 time or
- Push dough ball away from you with the heel of your hand. Then fold over one side onto itself and push away with heel of your hand again. Repeat this about 10-12 times or until dough is smooth and elastic.
- Gather dough into a ball, tucking edges underneath. Place in buttered bowl and lightly cover with more softened butter. Cover and place in warm, draft-free location until double in size, about 1 hour. Choose instructions for Parker House Style Rolls or Regular Dinner Rolls below.
For Parker House Style Rolls
- Roll out dough on lightly floured surface to about ½" thickness. Dip 2" cookie or biscuit cutter into flour and cut rounds.
- Dip butter knife into flour and press gently into each round to create a crease.
- Fold each round at crease. Place in buttered 9×13 pan or baking sheet. Proceed with Baking Instructions below.
For Regular Dinner Rolls
- Turn out dough onto lightly floured surface. Gently shape or pat dough into a rectangle about 14 inches wide by 4 inches tall. Use a bench scraper or knife to cut in half across the 4" rectangle. Cut each half into 6 equal pieces. Cut those pieces in half to create 24 pieces of equal size.
- With each piece of dough, fold sides into the center , turning at the same time, until all edges are tucked in to create a ball. Roll ball of dough in small circle on the countertop to create a smooth, rounded ball. Place in buttered 9×13 metal baking pan. Repeat with remaining dough pieces. Proceed with Baking Instructions below.
Baking Instructions
- If baking the same day, cover and let rise 30 minutes or until fluffed up. Bake at 400 degrees for 15-20 minutes or until golden brown. Brush with melted butter and sprinkle with flaky sea salt. Serve warm.
- If baking the next day, cover and refrigerate. Let stand at room temperature for about 30 minutes before baking as indicated above.
