Soft Homemade Dinner Rolls
These soft dinner rolls are a versatile addition to any meal, whether it is a special holiday gathering or a regular weeknight dinner. The combination of warm milk, eggs, and butter creates a tender texture that pairs well with a variety of savory dishes.
Instructions
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Start the yeast
Combine 1 ½ cups of hot milk (115°), 1 tablespoon of sugar, and yeast in a standing mixer with a hook attachment. Whisk until combined and let sit for 4-6 minutes until a raft forms. -
Mix wet ingredients
Add the remaining 1 tablespoon of sugar, 7 tablespoons of melted unsalted butter, and a pinch of sea salt to the mixture. -
Add flour
With the mixer on low, slowly add the flour in about 4 batches until combined. -
Knead dough
Add 2 eggs to the dough and mix until incorporated. Knead for 3-5 minutes. -
First rise
Cover the dough and let it rise until doubled in size, which takes about 60 minutes. -
Shape rolls
Punch down the dough and form 20 small golf-ball-sized balls. Place them 1 inch apart in a greased and parchment-lined cookie sheet tray or 13x9 dish. -
Second rise
Cover with a towel and let the rolls rise for another 30 minutes. -
Prepare egg wash
In a small bowl, whisk together the remaining egg and 2 tablespoons of whole milk until combined. -
Bake
Brush the tops of the rolls with the egg wash. Bake at 350°F for 25-30 minutes, or until browned on top and cooked through in the middle. -
Finish and serve
Remove from the oven, brush with melted unsalted butter, and sprinkle with sea salt. Serve while warm.
Tips
For make-ahead preparation, refrigerate shaped rolls until 90 minutes before serving. Let them sit at room temperature for 60 minutes before baking. Instant yeast can be substituted for active yeast, but skip the second rise if doing so. To reheat, use a 350°F oven for 4-5 minutes or the microwave.
Video
“The Best Homemade Dinner Rolls You'll Ever Make!” by Chef Billy Parisi, watch on YouTube.
About this recipe
This recipe yields twenty individual rolls that develop a golden-brown crust while remaining soft inside. The dough requires two rising periods to ensure a light and airy crumb structure.
Serve the rolls warm with a brush of melted butter and a sprinkle of sea salt. They can also be stored in the refrigerator or freezer for later use, or prepared in advance and baked when guests arrive.
