Description
These quick dinner rolls are a simple and easy homemade bread recipe perfect for any meal. Soft, fluffy, and golden brown, these rolls come together with basic ingredients and minimal effort, making them ideal for beginners and busy cooks alike.
Ingredients
Scale
Wet Ingredients
- 1 cup warm milk (105-115°F)
- 1 large egg, lightly beaten
- 4 tablespoons (½ stick) unsalted butter, melted and slightly cooled
Dry Ingredients
- 2 ¼ teaspoons active dry yeast (1 packet)
- ¼ cup granulated sugar
- 1 teaspoon salt
- 4 cups all-purpose flour, plus more for dusting
Instructions
- Activate Yeast: In a large bowl, combine the warm milk and active dry yeast. Let it stand for 5-10 minutes until the mixture becomes foamy, indicating that the yeast is active.
- Mix Wet Ingredients: Whisk in the lightly beaten egg, granulated sugar, and salt into the yeast mixture until well combined.
- Add Butter: Stir the melted and slightly cooled unsalted butter into the mixture until fully incorporated.
- Add Flour: Gradually add the all-purpose flour, one cup at a time, mixing after each addition until a shaggy dough forms.
- Knead Dough: Turn the dough onto a lightly floured surface and knead for 5-7 minutes until the dough is smooth and elastic, adding more flour if necessary to prevent sticking.
- First Rise: Grease a large bowl with oil, place the dough inside, turning it to coat with oil. Cover the bowl and let the dough rise in a warm place for 1 to 1.5 hours until it has doubled in size.
- Punch Down Dough: Gently punch down the dough to release trapped air bubbles.
- Divide Dough: Turn the dough onto a lightly floured surface and divide it into 12 equal pieces. Using a kitchen scale is helpful for even portions.
- Shape Rolls: Shape each piece into a smooth ball by pulling the edges underneath and pinching together the seams.
- Prepare Baking Pan: Grease a 9×13 inch baking pan or baking sheet and arrange the dough balls evenly with space between each to allow expansion.
- Second Rise: Cover the rolls and let them rise for 30-45 minutes until nearly doubled in size.
- Preheat Oven: Preheat your oven to 375°F (190°C) while the rolls complete their second rise.
- Bake Rolls: Bake the rolls for 18-22 minutes until they are golden brown and sound hollow when tapped on the bottom.
- Cool Rolls: Remove the pan from the oven and let the rolls cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Ensure milk is at the right temperature (105-115°F) to properly activate the yeast without killing it.
- Use a kitchen scale to divide dough evenly for uniform rolls.
- Do not skip the second rise; it is essential for light and fluffy rolls.
- These rolls can be stored in an airtight container for up to 3 days or frozen for up to 1 month.
- Brush with melted butter after baking for a softer crust, if desired.
