Buttery Dinner Rolls

It’s hard to beat the aroma of freshly baked bread wafting through the house, especially when it’s the promise of warm, pillowy dinner rolls. In my kitchen, these Buttery Dinner Rolls have become a staple, a recipe that’s requested time and time again, especially during holiday gatherings and cozy family dinners. There’s something truly magical about pulling a pan of these golden-brown, melt-in-your-mouth rolls from the oven. The first time I made them, I was a bit nervous about working with yeast, but the recipe was surprisingly straightforward, and the results were beyond my expectations. My family devoured them in minutes, slathering them with butter and declaring them the best rolls they’d ever had. Since then, I’ve tweaked and perfected the recipe to ensure they are consistently soft, buttery, and utterly irresistible. If you’re looking to impress your guests or simply elevate your weeknight meal, look no further. These Buttery Dinner Rolls are the answer – they’re easier to make than you might think, and the taste is pure homemade heaven. Get ready to fill your kitchen with the comforting scent of baking bread and your table with a basket of rolls that will disappear in a flash!

Ingredients

• All-Purpose Flour: The foundation of our rolls, providing structure and chewiness. We’ll need a good amount to create that perfect soft texture.
• Active Dry Yeast: The magic ingredient that makes our rolls light and airy. It’s crucial for that beautiful rise and fluffy interior.
• Granulated Sugar: A touch of sweetness to balance the flavors and feed the yeast, helping it activate properly.
• Warm Milk: Liquid gold that adds richness and tenderness to the dough. Warm milk is also essential for activating the yeast effectively.
• Melted Unsalted Butter: The star of the show! Butter not only adds incredible flavor but also contributes to the soft, melt-in-your-mouth texture. We’ll use it in the dough and brushed on top for extra buttery goodness.
• Large Egg: Adds richness, color, and structure to the dough. It helps create a tender crumb and a beautiful golden-brown crust.
• Salt: Essential for flavor, salt balances the sweetness and enhances all the other ingredients, while also controlling yeast activity.

Instructions

1. Activate the Yeast: In a small bowl, combine 1 cup of warm milk (about 105-115°F) with 2 tablespoons of granulated sugar and 2 ¼ teaspoons of active dry yeast. Stir gently and let it sit for 5-10 minutes, or until foamy. This step is crucial; the foam indicates that the yeast is active and ready to work its magic. If it doesn’t foam, your yeast might be old or the milk too hot or cold, and you’ll need to start with fresh yeast.
2. Combine Dry Ingredients: In a large mixing bowl, whisk together 4 ½ cups of all-purpose flour and 1 teaspoon of salt. Using a whisk ensures the salt is evenly distributed throughout the flour, which is important for consistent flavor and yeast activity. Make a well in the center of the flour mixture.
3. Incorporate Wet Ingredients: Pour the foamy yeast mixture into the well in the flour. Add the remaining 1 cup of warm milk, ½ cup of melted unsalted butter (cooled slightly), 1 large egg, and ¼ cup of granulated sugar to the bowl.
4. Mix and Form Dough: Using a wooden spoon or a dough whisk, gradually mix the wet ingredients into the dry ingredients until a shaggy dough forms. The dough will initially be sticky and look a bit messy, don’t worry, this is normal.
5. Knead the Dough: Turn the dough out onto a lightly floured surface. Knead the dough for 8-10 minutes, or until it becomes smooth, elastic, and slightly tacky but not overly sticky. Kneading is essential for developing gluten, which gives the rolls their structure and chewy texture. If the dough is too sticky, add flour one tablespoon at a time, but be careful not to add too much, as this can make the rolls dry. You can also use a stand mixer with a dough hook for kneading; knead on low speed for 6-8 minutes.
6. First Rise (Proofing): Place the kneaded dough in a lightly oiled bowl, turning it to coat all sides. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for 1-1.5 hours, or until doubled in size. A warm place (around 75-80°F) encourages the yeast to work effectively. This first rise allows the dough to develop flavor and become light and airy.
7. Punch Down and Divide: Once the dough has doubled, gently punch it down to release the air. Turn the dough out onto a lightly floured surface. Divide the dough into 12-16 equal pieces, depending on the size of rolls you prefer. For standard-sized rolls, 12-15 pieces is ideal.
8. Shape the Rolls: Shape each piece of dough into a smooth ball by gently tucking the edges underneath. You can roll them lightly in your palms to create a round shape. Properly shaping the rolls ensures they bake evenly and have a nice, uniform appearance.
9. Second Rise (Proofing): Grease a 9×13 inch baking pan or two 9-inch round cake pans. Arrange the shaped rolls in the prepared pan, leaving a little space between each roll for them to expand. Cover the pan loosely with plastic wrap or a clean kitchen towel. Let the rolls rise in a warm place for another 30-45 minutes, or until they are puffy and nearly doubled in size. This second rise is crucial for achieving light and fluffy rolls.
10. Preheat Oven and Bake: Preheat your oven to 375°F (190°C). Once the rolls have completed their second rise, they are ready to bake.
11. Bake the Rolls: Bake in the preheated oven for 18-22 minutes, or until the rolls are golden brown on top. Keep an eye on them towards the end of baking time to prevent over-browning. A toothpick inserted into the center of a roll should come out clean when they are done, but this isn’t always practical with rolls. Look for a golden brown color and a slightly hollow sound when you tap the top of a roll.
12. Brush with Butter: While the rolls are still hot out of the oven, generously brush the tops with 2 tablespoons of melted unsalted butter. This final butter brush adds extra flavor, shine, and keeps the crust soft.
13. Cool and Serve: Let the rolls cool in the pan for a few minutes before serving. They are best enjoyed warm, but they are also delicious at room temperature. Serve immediately and watch them disappear!

Nutrition Facts

(Note: Nutritional information is an estimate and can vary based on specific ingredients and serving sizes.)

• Serving Size: 1 Dinner Roll (Recipe yields approximately 12-16 rolls) – This recipe makes a generous batch, perfect for families or gatherings.
• Calories per Serving: Approximately 180-220 calories – A satisfyingly indulgent treat, perfect as a side or enjoyed on its own.
• Fat: 8-10 grams per serving – Primarily from butter, contributing to the rich flavor and tender texture.
• Carbohydrates: 25-30 grams per serving – Provides energy and that comforting bread-like satisfaction.
• Protein: 4-5 grams per serving – Contributes to satiety and muscle building, though rolls are not a primary protein source.

Preparation Time

• Active Time: Approximately 45-60 minutes – This includes time for mixing, kneading, shaping, and buttering. While there are active steps, they are manageable and rewarding.
• Inactive Time (Rising): Approximately 2-2.5 hours – This is the time the dough spends rising, allowing the yeast to work its magic and develop flavor and texture. Most of this time is hands-off, allowing you to do other things while the dough rises.
• Total Time: Approximately 3-3.5 hours – From start to finish, including rising and baking, you’ll have warm, delicious rolls ready to enjoy. While it takes some time, the results are well worth the effort, especially for a homemade bread experience.

How to Serve

• Classic Butter and Jam: The simplest and most delightful way to enjoy these rolls. Spread with softened butter and your favorite jam or preserves for a comforting treat.
• Alongside Soups and Stews: Perfect for soaking up flavorful broths and gravies. These rolls are a wonderful accompaniment to hearty soups and stews, especially in the colder months.
• With Holiday Meals: An essential addition to Thanksgiving, Christmas, or Easter feasts. These buttery rolls are always a crowd-pleaser at holiday gatherings.
• As Sandwich Rolls: Split them open and fill with your favorite sandwich fillings. Their soft texture makes them ideal for sandwiches, offering a delicious alternative to store-bought buns.
• With Gravy: Serve warm with savory gravies for a comforting and satisfying meal. Chicken gravy, mushroom gravy, or even a simple pan gravy all pair beautifully with these rolls.
• For Breakfast or Brunch: Enjoy them warm with eggs, bacon, or sausage for a delightful breakfast or brunch spread. They can also be used to make mini breakfast sandwiches.
• With BBQ: A fantastic side for barbecued meats and grilled vegetables. Their slightly sweet and buttery flavor complements smoky BBQ dishes perfectly.
• Simply On Their Own: Honestly, they are so delicious, they can be enjoyed warm straight from the oven, with just a touch of butter, or even plain.

Additional Tips for Perfect Buttery Dinner Rolls

1. Use Fresh Yeast: Ensure your active dry yeast is fresh and not expired. Old yeast may not activate properly, leading to flat or dense rolls. If you’re unsure about your yeast’s freshness, test it by proofing a small amount in warm water with sugar before starting the recipe.
2. Warm Milk is Key: The milk should be warm to the touch, around 105-115°F. This temperature is ideal for activating yeast. Milk that is too hot can kill the yeast, while milk that is too cold will not activate it effectively. Use a thermometer for accuracy if possible.
3. Don’t Over-Knead: Kneading is important, but over-kneading can make the rolls tough. Knead until the dough is smooth and elastic, but stop when it reaches that stage (about 8-10 minutes). Over-kneading develops too much gluten, resulting in a denser texture.
4. Proof in a Warm, Draft-Free Place: A consistent warm temperature is essential for proper rising. Place the dough in a warm spot in your kitchen, away from drafts. A slightly warmed oven (turned off!) or a microwave (also off, with a cup of hot water) can create a perfect proofing environment.
5. Don’t Rush the Rise: Allow the dough to fully double in size during both the first and second rise. Rushing the rising process can result in rolls that are dense and lack flavor. Patience is key for light and airy rolls.
6. Gentle Shaping: When shaping the rolls, be gentle. Avoid overworking the dough at this stage, as it can deflate the air you’ve worked so hard to incorporate. Shape them into smooth balls without pressing too hard.
7. Bake Until Golden Brown: Bake the rolls until they are a beautiful golden brown on top. This indicates they are cooked through. Undercooked rolls will be doughy in the center. Over-baked rolls will be dry.
8. Brush Generously with Butter (Twice!): Don’t skimp on the melted butter! Brush them generously both before and after baking for maximum flavor and a soft crust. The butter brushed on after baking also adds a beautiful shine and keeps the rolls extra tender.

Frequently Asked Questions (FAQ)

Q1: Can I use instant yeast instead of active dry yeast?

A: Yes, you can substitute instant yeast (also called rapid-rise yeast) for active dry yeast. You can use the same amount, but you can skip the initial step of proofing the yeast in warm milk. Simply add the instant yeast directly to the dry ingredients. The rising times might be slightly shorter with instant yeast.

Q2: Can I make the dough ahead of time and bake later?

A: Absolutely! You can prepare the dough through the first rise, then punch it down, cover it tightly, and refrigerate it for up to 12-18 hours. When you’re ready to bake, remove the dough from the refrigerator, let it come to room temperature for about 30-60 minutes, then proceed with shaping, second rise, and baking as directed.

Q3: Can I freeze these dinner rolls?

A: Yes, these dinner rolls freeze beautifully, both baked and unbaked. For baked rolls, let them cool completely, then wrap them tightly in plastic wrap and place them in a freezer bag. Freeze for up to 2-3 months. To reheat, thaw at room temperature or warm them gently in a low oven (300°F) until heated through. For unbaked rolls, shape them, place them on a baking sheet lined with parchment paper, and freeze until solid. Then transfer them to a freezer bag. To bake, let them thaw and rise until doubled, then bake as directed, they might need slightly longer baking time.

Q4: What if my dough doesn’t rise?

A: There are a few reasons why your dough might not rise. The most common are using old or inactive yeast, milk that was too hot or too cold, or not proofing in a warm enough place. Make sure your yeast is fresh, your milk is at the correct temperature (105-115°F), and you are proofing the dough in a warm, draft-free environment. If you suspect your yeast is the issue, test it with a small amount of warm water and sugar before starting.

Q5: Can I use different types of flour?

A: While all-purpose flour is recommended for its balance of gluten, you can experiment with other flours. Bread flour will result in chewier rolls, while whole wheat flour will make them denser and more nutritious (you may need to adjust liquid content when using whole wheat). For best results, stick to all-purpose flour, especially when you are first trying the recipe.

Q6: How do I know when the rolls are done baking?

A: The rolls are done when they are golden brown on top and sound slightly hollow when you tap the bottom of one. The baking time is a guideline; ovens vary. The best indicator is the visual cue of a golden-brown color. Avoid overbaking, which can dry them out.

Q7: Can I add herbs or different flavors to the dough?

A: Absolutely! You can customize these rolls by adding herbs like rosemary, thyme, or garlic powder to the dry ingredients for savory rolls. For sweeter variations, you could add cinnamon or nutmeg. Consider adding cheese like shredded cheddar or parmesan for a cheesy flavor. Get creative and experiment with flavors you enjoy!

Q8: What’s the best way to reheat leftover dinner rolls?

A: The best way to reheat leftover dinner rolls is in a low oven (300°F) for about 10-15 minutes, or until heated through. You can wrap them in foil to prevent them from drying out. You can also reheat them in the microwave for a shorter time, but they might become slightly less soft. For best results, oven reheating is recommended to maintain their texture and flavor.

Print