Description
These Best Homemade Dinner Rolls are soft, fluffy, and perfect for any meal. Made with simple ingredients like yeast, milk, butter, and flour, they rise beautifully and bake to a golden-brown finish. The rolls are brushed with melted butter and sprinkled with sea salt for an irresistible taste. Ideal for family dinners or special occasions, this recipe provides step-by-step guidance to achieve bakery-quality rolls right at home.
Ingredients
Scale
Dough
- ½ cup warm water (about 105 degrees F)
- ¼ cup granulated sugar
- 1 tablespoon active dry yeast
- 6 tablespoons salted butter (melted and cooled)
- 1 cup whole milk (room temperature)
- 1 egg (room temperature, lightly beaten)
- ½ tablespoon sea salt
- 3-4 cups all-purpose flour
Topping
- 2 tablespoons salted butter (melted)
- Coarse sea salt (for sprinkling)
Instructions
- Prepare the Baking Pan: Line a 9×13” baking pan with parchment paper and set aside to prevent sticking and make cleanup easier.
- Proof the Yeast: In the bowl of a stand mixer fitted with a dough hook, combine sugar, warm water, and active dry yeast. Let it sit for 5-10 minutes until the mixture is foamy, indicating the yeast is activated.
- Make the Dough: Once the yeast is foamy, add melted and cooled butter, room temperature milk, and lightly beaten egg to the bowl. Stir to combine all wet ingredients.
- Add Flour and Salt: Add 3 cups of all-purpose flour and ½ tablespoon sea salt to the mixture. Knead with the dough hook, gradually adding more flour as needed until a slightly tacky dough ball forms.
- First Rise: Grease a large bowl with butter or oil, transfer the dough into it, and cover with a damp cloth. Place the bowl in a warm spot to allow the dough to rise for about 1 hour, or until it has doubled in size.
- Deflate and Shape: Once risen, flour your hands and gently press down on the dough to release gas. Divide the dough evenly into 12 portions using a food scale to ensure uniform size. Roll each portion into smooth balls.
- Arrange Dough Balls: Place the dough balls into the prepared baking sheet, evenly spaced in 4 rows of 3. Cover them with a damp towel and let rise in a warm place for another 30-60 minutes, until doubled in size. Be careful that the towel does not touch the rolls.
- Preheat the Oven: When the rolls have risen about halfway during the second rise, preheat your oven to 375 degrees F.
- Bake: Bake the rolls in the preheated oven for 25-30 minutes until the tops are golden-brown and the rolls sound hollow when tapped, or they reach an internal temperature of 185-190 degrees F with an instant-read thermometer.
- Apply Topping and Serve: Remove the rolls from the oven and immediately brush the tops with melted butter. Sprinkle coarse sea salt over the rolls. Let them cool slightly before serving warm and enjoying.
Notes
- Ingredient Substitutions: Whole milk can be substituted with 2% milk or half and half for softer rolls. Use white or organic cane granulated sugar; honey can be a natural substitute. Unsalted butter can replace salted butter if preferred. All-purpose flour is recommended; for whole wheat alternatives, try a dedicated whole wheat roll recipe.
- Make Ahead & Freeze: After shaping the dough balls and placing them in the baking pan (before the second rise), cover tightly with plastic wrap and foil or a lid. Freeze for up to 1 month. To bake, thaw and allow rolls to rise fully at room temperature before baking, or bake directly from frozen by adjusting oven temperature and time as described.
- Storage: Store leftover rolls in an airtight container at room temperature for up to 3 days. Baked rolls can also be frozen in airtight containers or ziplock bags for up to 2 months.
Nutrition
- Serving Size: 1 dinner roll (approximately 50g)
- Calories: 140 kcal
- Sugar: 4g
- Sodium: 180mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg
