Description
These homemade dinner rolls are soft, fluffy, and golden brown, perfect for any meal. Made with warm milk, honey, yeast, and butter, they have a tender crumb and buttery finish that melts in your mouth. Ideal for family dinners, holidays, or any occasion needing fresh, warm bread rolls.
Ingredients
Scale
Dough Ingredients
- 1 ¼ cup warm whole milk, about 100º F or warm to the touch
- 2 teaspoons honey
- 2 ¼ teaspoons active dry yeast (1 Fleischmann’s packet)
- 3 cups all-purpose flour, plus more for dusting
- 1 large egg
- 3 tablespoons unsalted butter, melted
- 1 teaspoon kosher salt
Finishing
- 1-2 tablespoons cold unsalted butter, to finish rolls
Instructions
- Activate Yeast: In the bowl of a stand mixer, combine warm milk and honey. Stir to combine, then sprinkle yeast evenly over the top. Let it rest for about 5 minutes until the yeast becomes foamy, indicating it’s active.
- Mix Initial Dough: Add 2 cups of flour to the milk mixture. Mix on low to medium speed until a sticky dough forms and holds shape. Scrape down the bowl sides as needed to incorporate everything evenly.
- Add Egg: Introduce the large egg to the dough mixture. Mix starting at low speed and then increase to medium as the egg fully blends into the dough.
- Add Butter: Pour in the melted unsalted butter. Mix again starting at low speed moving to medium until fully incorporated and dough returns to smooth.
- Add Remaining Flour and Knead: Gradually add remaining 1 cup of flour, about 1/4 cup at a time. After all flour is added, knead the dough for 5 minutes on medium speed until smooth and elastic.
- Add Salt and Final Kneading: Add kosher salt to the dough and knead on medium speed for an additional 30 seconds to incorporate the salt evenly.
- First Rise: Transfer the dough to a greased bowl and cover it. Let it rest in a warm place for 30 to 60 minutes, or until it doubles in size. Typical rising time is about 35 minutes depending on kitchen temperature.
- Divide Dough: Turn the risen dough onto a lightly floured surface. Divide into 16 equal portions for uniform rolls.
- Shape Rolls and Arrange: Roll each dough piece between your palms into smooth circles. Place them in a greased 9×16-inch baking dish, arranging them evenly.
- Second Rise: Allow the shaped rolls to rise in the baking dish for 45 to 60 minutes until doubled in size, ensuring a light and fluffy texture.
- Bake: Preheat your oven to 350°F (175°C). Bake the rolls for 21-22 minutes until they turn a golden brown.
- Finish with Butter: Remove rolls from the oven and immediately spread cold butter over the top, letting it melt into the warm rolls for a rich, buttery finish.
Notes
- Use warm milk (about 100º F) to ensure yeast activates properly but does not kill it.
- The rising times can vary depending on room temperature; warmer environments speed up fermentation.
- For softer crusts, covering the baking dish with foil halfway through baking can help retain moisture.
- Butter finishing adds flavor and shine, but can be omitted for a less rich option.
- Rolls can be stored at room temperature in an airtight container for up to 2 days or frozen for longer storage.
