Soft, buttery, warm, and spongey, this quick version of the nostalgic American roll beckons the moment you smell the aroma from the oven.
Synonymous with Thanksgiving and Christmas, this classic special occasion family favorite takes only 90 minutes to prepare, so you can enjoy them fresh on any day of the week. No special occasion necessary!
Classic Soft Dinner Rolls
Though, best served right from the oven, these are a perfect do-ahead the day before, just store in gallon-sized zipper bags once cooled. Warm on a sheet pan 3 minutes in a 325 degree oven; they also freeze beautifully, and go from freezer-to oven-to table in just eight minutes, so they’re always on hand!
| Servings | Prep Time |
| 20rolls | 10mins |
| Cook Time | Passive Time |
| 14mins | 70mins |
|
|
Ingredients
- 4cups all-purpose flour
- 1-1/2cups milkwhole or 2% milk fat, warmed to 110 degrees
- 1/2cup buttersoftened (cut into 1/4-inch cubes)
- 1/3cup granulated sugar
- 1/4cup melted butter(salted)
- 2tbsp dried milk powder(gives the roll a richer taste, optional)
- 2tbsp instant yeast(I use Fleischmann’s RabidRise)
- 1tsp kosher salt
- 1large egglightly beaten
- Butter for greasing
Instructions
- To the bowl of a stand mixer outfitted with the dough hook attachment, on LOW speed, mix together 3 cups of the flour, instant yeast, dried milk powder, sugar, and salt until combined (about 30 seconds).
- Continuing on LOW, to the flour/yeast mixture, add warm milk, beaten egg, and cubed butter, mix until combined, and butter has melted and has fully incorporated - being sure to scrape the bottom and sides of the bowl with a rubber spatula.
- Increase mixer speed to MED, and knead dough for 3 minutes.
- In the meantime, with the butter for greasing, butter a large mixing/bread bowl, set aside.
- Lower mixer speed to LOW, and slowly add the remaining 1 cup of flour, scraping the bottom and sides of bowl with a rubber spatula.
- Return speed to MED, and continue to knead dough for 3 minutes, and the dough forms a soft ball, and pulls away from the bowl. The dough should be elastic, and tacky to the touch.
- Transfer dough to the large buttered bowl, cover with a kitchen towel, and place in a draft-free room temperature place to proof (rise) for 40 minutes, and the dough has doubled in size (I use the cooled oven for this).
- Line the bottom of a 15-1/2” x 12” sheet pan with parchment paper.
- Punch down dough to deflate, form 20 golf ball-sized balls (about 2-ounces each). Roll in between hands to form a perfect ball, pulling smooth to a pinch
- Place dough ball pinched-side down on to the cookie sheet, spacing 1-inch apart - 5 balls lengthwise, 4 across. Cover lightly with plastic wrap, allow to proof 30 minutes longer, or until dough balls have doubled in size.
- Preheat oven to 350.
- Bake on middle rack for 14 min, or until tops have turned a rich golden brown.
- Immediately, and generously spoon or brush the top of each roll with melted salted butter.
- Serve hot.
- If freezing, allow to cool completely before storing in airtight zipper storage bags. Keeps 3 weeks. To warm frozen rolls, place frozen rolls on a baking sheet, and loosely cover with foil (to keep in moisture), warm in a preheated 325 oven for 8 minutes.
Recipe Notes
For a welcomed addition to breakfast or brunch, serve rolls with Strawberry Butter. To make, whisk together 1 cup (8oz/2 sticks) softened unsalted butter with 1/2 cup strawberry jam or preserves (or any flavor you like) until fully combined and fluffy (about 2 mins). Serve over hot rolls. Keep Strawberry Butter refrigerated. Makes 12 ounces.
Comment Form