Soft Dinner Rolls
These soft dinner rolls have a featherlight crumb, a slightly golden top that glistens with butter, and a gentle milky sweetness. The secret to truly soft dinner rolls lies in enriched dough, proper yeast activation, and a gentle hand during kneading.
Equipment
- Stand mixer with dough hook - or large mixing bowl if kneading by hand
- Digital kitchen thermometer - for checking milk temperature
- 9x13 inch baking pan
- Large mixing bowl
- Small mixing bowl
- Measuring cups and spoons
- Kitchen scale - recommended for accuracy
- Plastic wrap or damp kitchen towel - for covering dough during rise
- Bench scraper or sharp knife - for dividing dough
- Pastry brush - for buttering the tops
- Wire cooling rack
Ingredients
- 1 cup whole milk - 240ml, warmed to 110°F (43°C)
- 2 1/4 tsp active dry yeast - 7g, 1 packet
- 3 tbsp granulated sugar - 38g, divided
- 3 cups all-purpose flour - 360g, plus more for dusting
- 1 tsp fine salt - 6g
- 1 large egg - room temperature
- 3 tbsp unsalted butter - 42g, melted and slightly cooled
- 2 tbsp unsalted butter - 28g, softened, for brushing after baking
- 1 tbsp unsalted butter - 14g, melted, for brushing before baking (optional)
Instructions
- Pour warm milk into a bowl, add 1 teaspoon sugar and sprinkle yeast over the milk. Let sit undisturbed for 5-10 minutes until foamy.
- Add remaining sugar, egg, and melted butter to the yeast mixture. Add 2 cups flour and salt, then gradually add remaining flour until a shaggy dough forms.
- Knead with a stand mixer for 7-8 minutes or by hand for 8-10 minutes until dough is smooth, slightly tacky, and passes the windowpane test.
- Shape dough into a smooth ball, place in a greased bowl, cover, and let rise in a warm spot for 1-1.5 hours until doubled in size.
- Punch down dough, turn onto a floured surface, and divide into 15 equal pieces. Shape each piece into a smooth ball by folding edges toward the center.
- Place rolls seam-side down in a greased 9x13 pan in a 3x5 grid. Cover and let rise for 45 minutes to 1 hour until puffed and touching.
- Preheat oven to 375°F (190°C). Optionally brush rolls with 1 tablespoon melted butter before baking.
- Bake on center rack for 18-22 minutes until tops are light golden brown and internal temperature reaches 190°F (88°C).
- Remove from oven and immediately brush generously with softened butter. Let cool in pan for at least 5 minutes before serving warm.
Notes
- Measure flour correctly by spooning it into the cup and leveling with a knife, or use a kitchen scale for accuracy.
- Don't rush the rise times — both rises are essential for flavor development and airy texture.
- Use room temperature eggs to avoid lowering dough temperature and slowing yeast activity.
- Check yeast freshness before starting; old yeast may not activate properly.
- Avoid adding too much extra flour — enriched doughs are naturally stickier than lean bread doughs.
- If tops brown too quickly, tent the pan with foil after 15 minutes while the interior finishes baking.
- Brush butter while the rolls are hot so it absorbs slightly into the surface.
- To make ahead: after shaping, refrigerate overnight for up to 12 hours. Let sit at room temperature for 45-60 minutes before baking.
- Freeze baked rolls for up to 3 months; reheat in a 300°F oven wrapped in foil for 10-12 minutes.
- For garlic herb rolls, add 1 teaspoon garlic powder and 1 tablespoon fresh herbs to the dough.