Soft Dinner Rolls
Pillowy, buttery pull-apart dinner rolls made with instant yeast and brushed with melted butter as they come out of the oven.
- Makes
- 12 rolls
- Prep
- 25 min
- Cook
- 20 min
- Total
- 2 hr 30 min
- Oven
- 375°F190°C
Ingredients
Equipment
- 9×13-inch baking pan23×33 cm baking pan
- Stand mixer or large bowl
Instructions
Stir the warm milk, yeast and sugar together in a large bowl. Add the egg, softened butter, flour and salt and mix into a soft dough.
Knead by machine on medium-low or by hand until smooth, elastic and just slightly tacky, 6–8 minutes. Add flour a spoonful at a time only if it’s very sticky.
Cover and let rise in a warm place until doubled, 1 hour.
Butter the pan. Divide the dough into 12 pieces, roll each into a tight ball and set them in the pan in rows. Cover and let rise until puffy and touching, 30–40 minutes. Heat the oven to 375°F.Butter the pan. Divide the dough into 12 pieces, roll each into a tight ball and set them in the pan in rows. Cover and let rise until puffy and touching, 30–40 minutes. Heat the oven to 190°C.
Bake until golden brown and the center rolls read 190°F, 18–22 minutes. Brush with the melted butter right away.Bake until golden brown and the center rolls read 88°C, 18–22 minutes. Brush with the melted butter right away.
Notes
- Make ahead: shape the rolls, cover and refrigerate overnight. Let them rise at room temperature for about an hour, then bake.
- Baked rolls freeze for 3 months; warm them wrapped in foil.
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Nutrition estimate
- Calories
- 215
- Protein
- 5 g
- Carbs
- 32 g
- Fat
- 7 g
Per roll, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
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