Description
Soft, fluffy, and buttery dinner rolls that are perfect for any meal, made with a simple yeast dough and baked to golden perfection. These amazing dinner rolls feature a tender crumb and a slightly sweet flavor, ideal for family dinners or special occasions.
Ingredients
Scale
Dough Ingredients
- 3/4 cup scalded milk (whole or 2%)
- 3/4 cup warm water (105°F)
- 4 ½ teaspoons active dry yeast
- 1 teaspoon granulated sugar (for proofing yeast)
- 3 large eggs (beaten)
- 1/2 cup salted butter (room temperature)
- 1/2 cup granulated sugar
- 5 ½ cups all-purpose flour
- 1/2 teaspoon salt
For Brushing
- Melted butter or vegetable shortening (for brushing on top of baked rolls)
Instructions
- Scald the Milk: Pour milk into a saucepan and heat over medium heat until warm and the edges are slightly foamy and bubbly, just before boiling. Remove from heat and let it cool until lukewarm before using.
- Proof the Yeast: Pour warm water into the bowl of a stand mixer fitted with a dough hook. Add the active dry yeast and 1 teaspoon of granulated sugar. Stir and let sit for 10 minutes or until the mixture becomes foamy and bubbly, indicating the yeast is activated.
- Combine Wet Ingredients: Add beaten eggs, softened salted butter, and 1/2 cup sugar to the yeast mixture. Mix on low speed just until combined.
- Add Flour and Salt: Add 1 cup of flour and the salt to the wet ingredients. Mix until just combined. Then add the lukewarm scalded milk and mix again.
- Add Remaining Flour and Knead: Gradually add the remaining flour, 1/2 cup at a time, mixing until the dough just slightly sticks to fingers and pulls away from the sides of the bowl. Do not exceed 5 ½ cups flour. Knead the dough with the mixer on slow speed for 8 to 10 minutes until smooth and elastic.
- First Rise: Spray a large bowl with nonstick spray and place the dough inside. Cover with a kitchen towel and let it rise in a warm place until doubled in size, about 60 to 90 minutes.
- Shape the Rolls: Divide the dough in half. Roll each half into a large circle and cut into 12 equal pie-shaped pieces. Roll each triangle from the wide end toward the pointed end to form a crescent shape. Place the rolls on a greased baking sheet.
- Second Rise: Cover the rolls with a kitchen towel and let them rise for another 30 minutes or until doubled in size.
- Bake the Rolls: Preheat the oven to 350°F (175°C). Bake the rolls for 14 to 16 minutes or until the tops are golden brown.
- Brush with Butter and Serve: Remove rolls from the oven and brush the tops with melted butter or vegetable shortening. Serve warm and enjoy.
Notes
- Do not let the milk boil when scalding; it should be hot with foamy edges and then cooled to lukewarm.
- Proofing the yeast ensures the rolls will rise properly and have a light texture.
- Adjust flour slightly to get the right dough consistency—dough should be slightly sticky but manageable.
- Letting the dough rise fully during both rises will ensure soft, fluffy rolls.
- Brushing with melted butter after baking adds flavor and a beautiful shine to the rolls.
- These rolls freeze well; cool completely before freezing in an airtight container.
