Homemade Dinner Rolls
Homemade Dinner Rolls
Buttery, salty, soft and fluffy dinner rolls are easy to make and taste better than any store bought rolls
- 9x13 metal baking pan
- pastry brush
- instant read thermometer
- ¼ cup warm water, between 110-115 degrees
- 2¼ teaspoons rapid rise yeast or active dry yeast
- 1 cup milk
- 2 tablespoons butter (plus more for buttering bowl)
- 1 tablespoon sugar or honey
- 1 teaspoon Kosher salt
- 1 egg, beaten
- 3.5 cups flour
- 1-2 tablespoons melted butter for brushing on finished rolls
- flaky sea salt for tops of baked rolls
-
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, sugar or honey, or salt. Let cool to room temperature.
-
In large bowl, add milk mixture, foamy yeast, and beaten egg, Add 3 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.
-
Gather dough into a ball, tucking edges underneath. Place in buttered bowl and lightly cover with more softened butter. Cover and place in warm location until double in size, about 1 hour.
-
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 9x13 pan or baking sheet.
-
If baking the same day, cover and let rise 30 minutes or until fluffed up. Bake at 425 degrees for 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.
