Soft Dinner Rolls

 

Nutritional Information

Per serving (approximate values):

• Calories: 220
• Protein: 6g
• Carbohydrates: 35g
• Fat: 6g
• Fiber: 1g
• Sodium: 280mg

Ingredients

• 1 cup (240ml) whole milk, warmed to 105-115°F (40-46°C)
• 2¼ teaspoons (1 packet or 7g) active dry yeast
• ¼ cup (50g) granulated sugar, plus a pinch for yeast
• 1 large egg, at room temperature
• ¼ cup (56g) unsalted butter, melted and slightly cooled, plus 2 tablespoons for brushing
• 1 teaspoon salt
• 3¼ to 3½ cups (390-420g) all-purpose flour, plus more for dusting

Instructions

1. In a large bowl or the bowl of a stand mixer, combine the warm milk, a pinch of granulated sugar, and the active dry yeast. Stir gently and let sit for 5-10 minutes, or until the mixture is foamy. This indicates the yeast is active and ready to work its magic.
2. Once the yeast is foamy, add the remaining ¼ cup of granulated sugar, the room temperature egg, ¼ cup of melted butter, and the salt to the bowl. Whisk everything together until well combined.
3. Gradually add the all-purpose flour, starting with 3¼ cups, to the wet ingredients. If using a stand mixer, attach the dough hook. Mix on low speed until a shaggy dough forms.
4. Increase the mixer speed to medium-low and knead for 7-10 minutes, or until the dough is smooth, elastic, and pulls away from the sides of the bowl. If the dough is too sticky, add the remaining ¼ cup of flour, one tablespoon at a time, until the desired consistency is reached. The dough should be soft but not overly sticky. If kneading by hand, turn the dough out onto a lightly floured surface and knead for 10-15 minutes until smooth and elastic.
5. Lightly grease a clean large bowl with a little oil or cooking spray. Transfer the kneaded dough to the greased bowl, turning it once to coat all sides. Cover the bowl tightly with plastic wrap or a clean kitchen towel.
6. Place the bowl in a warm, draft-free place for the first rise (bulk fermentation) for 1 to 1.5 hours, or until the dough has doubled in size. This could be a slightly warm oven (turned off!), near a sunny window, or just a warm spot in your kitchen.
7. Once the dough has doubled, gently punch it down to release the air. Turn the dough out onto a lightly floured surface.
8. Divide the dough into 12 equal pieces. For best results and uniform rolls, you can weigh each piece to be approximately 65-70 grams.
9. Shape each piece of dough into a smooth, round ball. To do this, pull the edges of the dough underneath itself, pinching to seal at the bottom, then roll it gently between your palm and the counter to create a taut, smooth surface.
10. Lightly grease a 9×13 inch baking pan. Arrange the shaped rolls in the prepared pan, leaving a little space between each roll (they will expand).
11. Cover the baking pan loosely with plastic wrap or a clean kitchen towel and let the rolls rise for a second time (proofing) in a warm, draft-free place for 30-45 minutes, or until they have nearly doubled in size and look puffy.
12. Preheat your oven to 375°F (190°C) about 15 minutes before the second rise is complete.
13. Bake the rolls for 15-20 minutes, or until they are golden brown on top and cooked through. If the tops are browning too quickly, you can loosely tent the pan with aluminum foil.
14. While the rolls are baking, melt the remaining 2 tablespoons of unsalted butter.
15. As soon as the rolls come out of the oven, brush the tops generously with the melted butter. This adds shine, flavor, and helps keep the crust soft.
16. Let the rolls cool in the pan for a few minutes before serving warm.