Sweet Dinner Rolls
These sweet dinner rolls are pillowy, golden-brown, and made from scratch with an enriched dough technique using warm milk, real butter, eggs, and just enough sugar for a tender crumb that melts in your mouth. Perfect for holidays or any special meal.
Equipment
- Stand mixer with dough hook - or large mixing bowl for hand kneading
- 9x13 inch baking pan - or two 9-inch round cake pans
- Small saucepan - or microwave-safe cup for warming milk
- Instant-read kitchen thermometer - essential for checking liquid temperature
- Pastry brush - for buttering rolls before and after baking
- Large mixing bowl - for proofing dough
- Plastic wrap - or clean kitchen towel for covering dough
- Kitchen scale - recommended for accuracy in dividing dough
- Bench scraper - for dividing and working with dough
Ingredients
- 4 cups all-purpose flour - 500g, plus more for dusting
- 2 1/4 teaspoons active dry yeast - 7g / 1 packet
- 1/2 cup whole milk - 120ml, warmed to 110°F (43°C)
- 1/2 cup warm water - 120ml, about 110°F (43°C)
- 1/4 cup granulated sugar - 50g
- 1 teaspoon fine salt
- 2 large eggs - at room temperature
- 1/4 cup unsalted butter - 57g, softened, cut into small pieces
- 2 tablespoons unsalted butter - 30g, melted, for brushing
Instructions
- Combine warm milk and water (105-115°F). Add yeast and 1 teaspoon sugar, let sit 5-10 minutes until foamy.
- Whisk flour, remaining sugar, and salt in mixer bowl. Make a well, pour in yeast mixture and eggs. Mix on low speed until shaggy dough forms.
- With mixer on low, add softened butter pieces one at a time until incorporated. Knead on medium 6-8 minutes until dough is smooth, elastic, and passes the windowpane test.
- Shape dough into a ball, place in greased bowl, cover, and let rise in warm spot 1-1.5 hours until doubled in size.
- Punch down dough and turn out onto floured surface. Divide into 15 equal pieces (60-65g each). Shape each into a tight ball by folding edges toward center and rolling against counter.
- Arrange dough balls in a greased 9x13 pan in a 3x5 grid. Cover and let proof 45 minutes to 1 hour until puffed and touching. Preheat oven to 375°F (190°C).
- Bake 18-22 minutes until deep golden brown and internal temperature reaches 190-200°F. Tent with foil if browning too quickly.
- Brush hot rolls with melted butter. Cool in pan 5 minutes before serving warm.
Notes
- Yeast check: Always test your yeast first. If it doesn't foam after 10 minutes, your yeast may be expired or liquid was too hot/cold.
- Room temperature eggs: Cold eggs can slow yeast activity. Place them in warm water for 5 minutes if you forgot to take them out ahead of time.
- Windowpane test: Stretch a small piece of dough between your fingers. If it stretches thin enough to see light without tearing, the gluten is well developed.
- Don't rush the rise: A dough that hasn't risen enough will produce dense rolls. Let it double in size during the first rise for best results.
- Weigh your dough: Using a kitchen scale ensures all rolls bake at the same rate. Aim for 60-65g per roll.
- Let rolls touch: Placing them close together encourages the soft, pull-apart texture. Spacing them apart creates crusty individual rolls.
- Make ahead: After shaping, cover and refrigerate for up to 16 hours. Let come to room temperature for 45-60 minutes before baking.
- Storage: Store cooled rolls in an airtight container at room temperature for up to 3 days. Freeze for up to 3 months.
- Reheating: Microwave individual rolls wrapped in a damp paper towel for 15-20 seconds. Reheat a full pan covered in foil at 300°F for 10-12 minutes.
- Variations: Try garlic herb, honey glazed, cinnamon sugar, or cheesy pull-apart rolls by adding ingredients as directed in the post.