Description
These homemade dinner rolls are soft, fluffy, and buttery, perfect for family meals or special occasions. With a tender crumb and golden brown crust, they are easy to make from scratch using simple ingredients and a straightforward baking process that yields 24 delicious rolls.
Ingredients
Scale
Yeast Mixture
- 1/2 cup water
- 2 tablespoons active dry yeast
- 2 teaspoons white sugar
Dough
- 2 cups milk
- 1/3 cup white sugar
- 2 1/2 teaspoons kosher salt
- 1/4 cup butter-flavored shortening (or real butter)
- 1 egg
- 5-6 cups all-purpose flour (spooned and leveled)
For Finishing
- 4 tablespoons melted butter (for brushing)
Instructions
- Prepare Yeast Mixture: Microwave 1/2 cup water for 20-30 seconds until lukewarm but not hot. Stir in 2 tablespoons active dry yeast and 2 teaspoons white sugar. Let sit for 5 minutes, ensuring it doesn’t overflow as the yeast activates.
- Warm the Milk: Microwave 2 cups of milk for 1-2 minutes until warm but not hot to help activate the yeast and ease mixing.
- Mix Dry Ingredients: In a large bowl or stand mixer, combine 1/3 cup sugar, 2 1/2 teaspoons kosher salt, 1/4 cup butter-flavored shortening, and 2 cups of flour. Stir these ingredients together thoroughly.
- Add Wet Ingredients: Pour in the warm milk, the activated yeast mixture, and 1 egg into the dry ingredient mixture. Mix well and allow the mixture to rest for 5 minutes. Switch to a dough hook if using a mixer for better kneading.
- Incorporate Flour: Add 4 cups of flour gradually, one cup at a time, mixing between additions. Add more flour as needed, up to 5 or 6 cups total, until the dough is smooth, soft, slightly sticky, and pulling away from the sides of the bowl. Avoid over-flouring for tender rolls.
- Knead the Dough: Knead the dough for 5-6 minutes by hand or with a dough hook until elastic and smooth.
- First Rise: Grease a large bowl with oil or butter. Place the dough inside, shape into a ball, turning it over so the top is greased. Cover loosely with a tea towel or plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
- Shape Rolls: Punch down the risen dough and divide it into 24 equal pieces. Shape each piece into a smooth ball by pinching the ends together.
- Second Rise: Arrange the rolls in two well-greased pans (one 9×13-inch pan and one 2-quart casserole dish recommended). Cover with tea towels and let rise in a warm spot for 30-45 minutes until doubled in size. Preheat oven to 375°F when near the end of this rise.
- Bake: Bake the rolls at 375°F for 12-15 minutes until golden brown across the tops.
- Brush with Butter: Remove the rolls from the oven immediately and brush generously with 4 tablespoons melted butter for a shiny, flavorful finish.
- Serve: Enjoy the dinner rolls warm for the best texture and flavor.
Notes
- Do not let the water or milk get too hot; lukewarm temperature is best to activate yeast without killing it.
- Use the minimum amount of flour needed to keep dough sticky but workable for soft, tender rolls.
- Cover the dough gently to prevent drying out during rising.
- Butter-flavored shortening can be substituted with real butter for a richer flavor.
- Letting the dough rise fully both times is key to achieving fluffy rolls.
- Brush with melted butter immediately after baking for a soft crust and additional moisture.
