Soft Buttery Dinner Rolls
These super squishy, soft, buttery dinner rolls are an absolute favourite at our house. They’re so cute, delicious, and easy to make! The dough is lightly enriched, soft, and really moreish. It’s very easy and you can make it by hand or in a stand mixer!
I don’t always make sourdough dinner rolls, sometimes, I want to bake something nice and fast, and that’s when these fluffy rolls come in!
Just a few of the ingredients
Method
- Add the warm milk to a bowl of a stand mixer or large mixing bowl if you’re kneading by hand. Sprinkle yeast and sugar over the milk.
- If using active dry yeast, let this sit for around 5-10 minutes until it becomes foamy; if using instant yeast, this step can be skipped.
- Add the flour, salt, and eggs to the milk mixture and mix to begin gluten development.
- Add the softened butter and mix on medium speed for about 10 minutes until the dough is smooth and strong and and passes the window pane test.
- Once kneaded, form the dough into a smooth ball.
- Let the dough rise in a warm place until doubled in size.
Make-ahead options – You can also let the dough rise in the refrigerator for up to 16 hours.
Shaping and second rise
- Divide it into 20 equal pieces with a bench scraper or sharp knife.
- Roll each piece into a tight ball.
- Place in a baking tray and let rise again until doubled.
- Preheat the oven to 350°F/180°C.
- Bake the dinner rolls for around 20-25 minutes until deep golden brown.
- Once out of the oven, brush the rolls with melted butter and sprinkle with flaky sea salt.
Serving and storing
Leftover homemade rolls can be kept fresh for up to 3 days in an airtight container. Alternatively, they can be frozen for longer storage.
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Buttery Dinner Rolls
Soft, enriched buttery dinner rolls. The perfect side dish for any meal!
Ingredients
Dough
- 240 g whole milk lukewarm
- 2 ½ teaspoons instant yeast or active dry yeast
- 30 g white sugar
- 440 g all-purpose flour
- 1 large egg
- 3/4 teaspoon salt
- 60 g butter, softened to room temperature. salted or unsalted
Topping
- Butter
- Flaky salt
Instructions
- Add the warm milk to a bowl of a stand mixer or large mixing bowl if you're kneading by hand. Sprinkle yeast and sugar over the milk.
- If using active dry yeast, let this sit for around 5-10 minutes until it becomes foamy; if using instant yeast, this step can be skipped.
- Add the flour, egg, and salt to the milk mixture. Fit the stand mixer with a dough hook attachment and mix on low speed until a thick dough forms and the gluten begins to develop.
- Add the softened butter and mix on medium speed for about 10 minutes until the dough is smooth and strong and passes the window pane test. This is when you stretch a piece of dough so thin you can almost see through it.
- You can also do this by hand. Squish the butter in until it's all combined. It will become a very sticky dough. Tip the dough onto a lightly floured work space and slap and fold the dough for around 10 minutes until smooth and strong.
- Once kneaded, form the dough into a smooth ball. Transfer the dough to a large bowl and cover it with a damp towel.
Shaping
- Deflate the dough and pull it onto a lightly floured work surface. Weigh the dough and divide it into 20 equal pieces with a bench scraper or sharp knife.
- Roll each piece into a tight ball. Line a 9×13-inch (23 x 33cm) baking dish with parchment paper and place in the dough balls.
- Loosely cover them and let them rise again until they double in size.
- Preheat the oven to 350°F/180°C.
- Bake the dinner rolls for 20-25 minutes until golden brown.
- Once out of the oven, brush the rolls with melted butter and sprinkle with flaky sea salt. Let them cool to room temperature on a wire rack before serving.
Notes
*The cup sizes given are US-sized cups. Note that these are smaller than metric cups. For best results use grams.
Nutrition
Calories: 93kcalCarbohydrates: 19gProtein: 3gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gCholesterol: 1mgSodium: 92mgPotassium: 42mgFiber: 1gSugar: 2gVitamin A: 19IUCalcium: 18mgIron: 1mg
Tried this recipe?Let us know how it was!
Hi! I can’t see the instructions for how long to leave it to rise before shaping it?
Hey 🙂 The rise time can vary quite a bit depending on room temperature, which is why I do not give a fixed time. You are looking for the dough to look puffy and roughly doubled in size. In a warm kitchen this can take around 60 to 90 minutes, and longer in a cooler room.
these rolls are great.
my entire family loves them every single time i make them. after a batch comes out of the oven they are lucky to last 20 minutes before being demolished.
So happy to hear you love them! Thank you for your review!