Introduction
There is nothing, and I mean nothing, better than a warm, fluffy, buttery dinner roll straight from the oven. Store-bought rolls just can’t compete! This recipe was the first yeast bread I ever learned to make. It’s surprisingly simple, wonderfully soft, and makes the whole house smell incredible. They’re perfect for sopping up every last bit of gravy.
Why You’ll Love This Recipe
- Incredibly Soft, Fluffy & Buttery: The texture of these rolls is an absolute dream.
- Surprisingly Easy for Beginners: A very forgiving dough that’s a great introduction to yeast baking.
- Smell Amazing While Baking: The aroma of fresh-baked bread will fill your home.
- Make-Ahead Friendly: You can prepare the dough ahead of time.
- The Perfect Vehicle for Butter & Gravy: A must-have for the Thanksgiving plate.
Ingredients
- 1 cup warm milk (about 110°F/43°C)
- 1/4 cup granulated sugar
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1/4 cup unsalted butter, melted
- 1 large egg, at room temperature
- 1 teaspoon salt
- 3 to 3 1/2 cups all-purpose flour
- For Topping:
- 1 large egg, beaten (for egg wash)
- 2 tablespoons unsalted butter, melted (for after baking)
Instructions
- In the bowl of a stand mixer (or a large bowl), combine the warm milk, sugar, and yeast. Let it sit for 5-10 minutes until it becomes foamy and bubbly. This shows your yeast is active.
- Add the melted butter, egg, and salt to the yeast mixture. Whisk to combine.
- If using a stand mixer, attach the dough hook. Add 3 cups of flour and mix on low speed until a shaggy dough forms.
- Increase the speed to medium-low and knead for 5-7 minutes, adding more flour (1 tablespoon at a time) only if the dough is very sticky. The dough should be smooth, elastic, and pull away from the sides of the bowl.
- Place the dough in a lightly oiled bowl and turn it over to coat. Cover the bowl with a clean kitchen towel and place it in a warm, draft-free spot for 1 to 1.5 hours, or until doubled in size.
- Gently punch down the dough to release the air. Turn it out onto a lightly floured surface.
- Divide the dough into 12 equal pieces. Roll each piece into a smooth ball.
- Place the dough balls into a greased 9×13-inch baking pan.
- Cover the pan with the kitchen towel and let the rolls rise in a warm place for another 30-60 minutes, until puffed up.
- Bake: Preheat your oven to 375°F (190°C). Brush the tops of the rolls with the beaten egg wash.
- Bake for 15-20 minutes, or until the tops are a deep golden brown.
- Immediately brush the hot rolls with the 2 tablespoons of melted butter. Serve warm.
Tips
Make sure your milk is just “warm to the touch,” not hot. If it’s too hot, it will kill the yeast. Brushing the rolls with melted butter the second they come out of the oven is the secret to that soft, buttery, irresistible top.