Homemade Dinner Rolls

Course: Bread

Cuisine: Bread

Keyword: fluffy dinner rolls, homemade rolls, how to make dinner rolls, soft dinner rolls

Prep Time: 15

Cook Time: 30

Proofing (Twice): 3

Total Time: 3 45

Servings: people

Calories: 299kcal

Author: Kris Longwell

These Homemade Dinner Rolls are simple homey deliciousness. The smell as they are baking in the oven is just heavenly. Make sure you allow them to rise each time so they reach their full potential. So light and airy on the inside. Just wonderful with a roast or by themselves. Yum!

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Equipment

A stand mixer is recommended, a hand mixer will work in a pinch.

Ingredients

2¼ tsp active dry yeast
¼ cup warm water 105°F to 115°F
½ cup cold water
¼ cup whole milk warmed to 105°F to 115°F, plus an extra tablespoon for brushing the unbaked rolls
2 tbsp unsalted butter melted and then slightly cooled, plus a little more for greasing the dish
1 tbsp sugar
1 egg yolk
1½ tsp Kosher salt
3 cups all-purpose flour
1 tbsp sesame seeds or poppy seeds for topping the unbaked rolls

Instructions

In a small bowl, sprinkle the yeast over the warm water and let it stand for 5 minutes. Then, stir to dissolve the yeast.
Mix the cold water and warm milk together in the bowl of a heavy stand mixer (or large bowl) to cool the milk to tepid.
Add the dissolved yeast, melted butter, sugar, egg yolk, and salt.
On low speed, with the paddle attachment, mix enough of the flour to make a soft dough that cleans the sides of the bowl.
Change to the dough hook and mix on medium-low speed, adding more flour as needed, until the dough is smooth, elastic, and tacky - about 6 minutes.
Lightly grease a medium bowl. Shape the dough into a bowl and put the dough in the bowl, turn the ball to coat it, and leave smooth side up.
Cover the bowl with plastic wrap. Let stand in a warm, non-drafty, place until it is double in volume, about 1½ to 2 hours. (See NOTES about proofing)
Lightly butter a 7"x11" baking dish. Turn the dough out onto an un-floured work surface and knead briefly.
Divide the dough into 12 equal pieces and shape each into a taut ball.
Place the balls, smooth sides up, equally spaced, in the baking dish.
Cover loosely the dish with plastic wrap and let stand in a warm place until almost doubled in volume, about 30 minutes to an hour.
Position a rack in the center of the oven and preheat the oven to 350°F.
Lightly brush the tops of the balls with some of the milk and sprinkle with sesame seeds.
Bake until the rolls have fully risen and golden brown, 25 to 30 minutes.
Remove from the oven and let cool in the pan for 10 minutes. Use a knife to cut the rolls and remove them with a small spatula or fork.
Serve warm or cooled to room temperature.

Video

Notes

If you don't have an instant-read thermometer, simply use the finger test. The liquid (water and milk) should be slightly warmer than luke warm, but not scalding to the touch. Hot tap water probably will work, if not, nuke in the microwave for 10 to 15 seconds. Be sure to not let completely cool before using.

If you use Instant Rise instead of Active Dry Yeast, no need to add the yeast to the warm water first. Just add the yeast into the mixing bowl directly with the warmed water and milk, egg, sugar, and salt.

If you don't have a warm, non-drafty area to proof the dough, just cover in plastic wrap, or damp kitchen towel, and place on the counter. The dough will still rise, it just may take an additional hour, or so.

When you remove the dough after the first round of proofing, it will be a little sticky. This is okay and good. We don't recommend adding flour because it may dry out the dough. It the dough is too sticky to work with, wet your hands from a bowl of water.

The dough can be made up to 12 hours in advance, just allow the first round of proofing to occur in the refrigerator.

Conversion Measurement for Active Dry Yeast vs. Instant Rise Yeast:

Multiply the amount of instant yeast by 1.25 for the equivalent of active dry yeast.

How To Test Your Yeast to See It's Still Usable:

Dissolve 1 tsp of sugar in a ½ cup of warm water in 1-cup measuring cup.
Stir in 2 ¼ tsp of dry yeast (1 package) until there are no more dry yeast granules on top. The yeast should be at room temp. before using.
Within a few minutes, the yeast will have absorbed enough liquid to activate and start to rise.
After 10 minutes, the foamy yeast mixture should have risen to the 1-cup mark and have a rounded top.
If this happens, your yeast is very active and can be used immediately.
Remember to reduce ½ cup liquid from the recipe to adjust for the water used in this test.
If the yeast did not rise to the 1-cup mark, the yeast is not good to use..

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