Dinner rolls homemade from scratch, with butter melted straight into warm milk and active dry yeast proofed on its own before it meets the flour. That makes them an easy make ahead bread for Christmas dinner, Thanksgiving or a Sunday roast. Fifteen rolls to one buttered 9×13 pan.
The milk gets split on purpose: one cup goes over the sliced butter to melt it, the last quarter cup proofs the yeast. Pour it all on the butter and there is nothing left to wake the yeast in.
The source says instant yeast will not work in this recipe. It will, at the same amount, as long as you skip the proofing step. Stir it straight into the flour instead, which is what instant yeast is milled to do.
Homemade Dinner Rolls
Course: Side DishCuisine: AmericanDifficulty: Medium4
servings30
minutes40
minutes300
kcalButter, sugar and salt melted under hot milk, yeast proofed apart and folded in with egg and flour. Kneaded, risen twice, baked in a buttered 9×13 and brushed with more butter straight from the oven.
Ingredients
- For the Dough:
1/4 cup unsalted butter, sliced thin
1/4 cup granulated sugar
1 teaspoon kosher salt
1 1/4 cups whole milk, divided
2 1/4 teaspoons (1 packet) active dry yeast
1 large egg, beaten
3 1/2 cups all-purpose flour, plus more as needed
1 teaspoon vegetable oil
- For Brushing:
1/4 cup unsalted butter, melted
Directions
- Start the dough base: Put the sliced butter, sugar and salt in the bowl of a stand mixer. Warm the milk to between 105F and 110F, pour 1 cup of it over the butter and leave it to sit.
- Proof the yeast: Stir the yeast into the remaining 1/4 cup of warm milk and leave it about 5 minutes, until foamy. Add it to the mixer along with the beaten egg and stir to combine.
- Knead: With the dough hook, work in the flour one cup at a time until the dough pulls cleanly from the sides, adding up to 1/2 cup more if it needs it. Knead on medium high for 3 minutes.
- Rise and shape: Turn the dough in an oiled bowl, cover and rise 1 to 2 hours until doubled. Punch it down, divide into 15 pieces, shape smooth balls and set them seam side down in a buttered 9×13 dish, 5 rows of 3.
- Second rise and bake: Cover and let them double again, about 1 hour. Bake at 350F for 20 to 25 minutes until golden and hollow sounding, then brush the hot rolls with the remaining melted butter.
FAQs
Why is butter listed twice?
The list calls for a quarter cup twice because the two do different jobs and never meet. The first lot is sliced thin and melted by the hot milk, so it goes into the dough. The second is melted and brushed over the rolls the moment they come out of the oven.
Can I make the dough the night before?
Yes, and the fridge does the first rise for you while you sleep. Mix and knead as written, then cover the bowl and refrigerate overnight instead of leaving it on the counter. Let it sit out until it loses the chill before you shape it, or the second rise drags.
Can I freeze dinner rolls?
Baked rolls freeze well once completely cool, wrapped tight so they do not dry out. Reheat them covered in foil so the steam softens them again rather than baking them twice. Shaped unbaked rolls can also be frozen, then thawed and left to rise before baking.
How are these different from soft dinner rolls?
That version uses instant yeast and a plain mixed dough, so it moves faster from bowl to oven. This one melts the butter into hot milk first, which gives a richer crumb and a softer top. If you want the quicker route, try these soft dinner rolls.
What should I serve with homemade dinner rolls?
Roast meat and gravy, because warm bread and pan juices are the whole reason rolls are on the table. A rich holiday plate also wants something sharp to cut it. Put a quick christmas salad beside them and the meal stops feeling heavy.
