Perfect Dinner Rolls
I guarantee these soft and buttery perfect dinner rolls will quickly become your favorite dinner roll. Enjoy with a cozy bowl of soup or alongside your Sunday roast. These are hand down my favorite rolls to make for Thanksgiving and the holidays. Enriched with milk, eggs and butter these rolls are reminiscent of a delicious brioche bread. Perfection!
Ingredients you will need for these perfect dinner rolls:
- 3/4 cup whole milk
- 1 1/2 tsp active dry yeast
- 1/4 cup sugar + 1 tbsp
- 1/2 cup unsalted butter, melted
- 3 large eggs + 1 extra for egg wash
- 1 tsp kosher salt
- 4 cups all-purpose flour
Directions for making these perfect dinner rolls:
- 1.) Combine the milk and sugar in a small saucepan. Warm the milk to about 105-110 degrees. (If you don’t have a thermometer then just heat until it’s the temperature of water you would use to bathe a newborn baby.)
- 2. ) Add the yeast to the warmed milk and sugar and let sit in a warm place for about 10 minutes, until the yeast has started to rise and become foamy.
- 3.) Add the milk and yeast mixture to the bowl of a stand mixer.
- 4.) Beat the 3 eggs and add to the yeast mixture.
- 5.) Add the flour and salt.
- 6.) Using the dough hook turn on the mixer and pour in the melted butter.
- 7.) Let the mixer knead the dough for about 10 minutes. The dough will clean the sides of the bowl and be smooth and elastic.
- 8.) Remove the dough from the bowl and knead a couple times by hand shaping into a ball. The dough should bounce back when you press your finger into it.
- 9.) Place the dough into a lightly oiled, large bowl and cover tightly with plastic wrap. Leave in a warm spot in your kitchen to rise for about an hour or until the dough has doubled in size.
- 10.) Once the dough has doubled in size punch it down and turn out on to your work surface. Cut the dough into 16 equal pieces.
- 11.) Line a large, glass casserole dish with parchment paper. Shape the pieces of dough into smooth balls and place evenly spaced in the lined casserole dish. (You can also use a non-stick pan if you have one but I have never made this recipe with a non-stick pan so you may need to adjust baking time.)
- 12.) Cover with a kitchen towel and let rise in a warm spot in your kitchen for another hour.
- 13.) Once the rolls have risen preheat your oven to 350 degrees.
- 14.) Make an egg wash by taking an egg and beating in a couple tablespoons of water. Brush the tops of the rolls with the egg wash and put the rolls into the oven.
- 15.) Bake for 20 minutes. I check the rolls with an electric thermometer and once they reach an internal temperature of 180 to 190 degrees they are done. Enjoy!
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Yield: About 16 rolls
Perfect Dinner Rolls
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I guarantee these soft and buttery perfect dinner rolls will quickly become your favorite dinner roll. Enjoy with a cozy bowl of soup or alongside your Sunday roast. These are hand down my favorite rolls to make for Thanksgiving and the holidays. Enriched with milk, eggs and butter these rolls are reminiscent of a delicious brioche bread. Perfection!
Ingredients
- 3/4 cup whole milk
- 1 1/2 tsp active dry yeast
- 1/4 cup sugar + 1 tbsp
- 1/2 cup unsalted butter, melted
- 3 large eggs + 1 extra for egg wash
- 1 tsp kosher salt
- 4 cups all-purpose flour
Instructions
- 1.) Combine the milk and sugar in a small saucepan. Warm the milk to about 105-110 degrees. (If you don't have a thermometer then just heat until it's the temperature of water you would use to bathe a newborn baby.)
- 2. ) Add the yeast to the warmed milk and sugar and let sit in a warm place for about 10 minutes, until the yeast has started to rise and become foamy.
- 3.) Add the milk and yeast mixture to the bowl of a stand mixer.
- 4.) Beat the 3 eggs and add to the yeast mixture.
- 5.) Add the flour and salt.
- 6.) Using the dough hook turn on the mixer and pour in the melted butter.
- 7.) Let the mixer knead the dough for about 10 minutes. The dough will clean the sides of the bowl and be smooth and elastic.
- 8.) Remove the dough from the bowl and knead a couple times by hand shaping into a ball. The dough should bounce back when you press your finger into it.
- 9.) Place the dough into a lightly oiled, large bowl and cover tightly with plastic wrap. Leave in a warm spot in your kitchen to rise for about an hour or until the dough has doubled in size.
- 10.) Once the dough has doubled in size punch it down and turn out on to your work surface. Cut the dough into 16 equal pieces.
- 11.) Line a large, glass casserole dish with parchment paper. Shape the pieces of dough into smooth balls and place evenly spaced in the lined casserole dish. (You can also use a non-stick pan if you have one but I have never made this recipe with a non-stick pan so you may need to adjust baking time.)
- 12.) Cover with a kitchen towel and let rise in a warm spot in your kitchen for another hour.
- 13.) Once the rolls have risen preheat your oven to 350 degrees.
- 14.) Make an egg wash by taking an egg and beating in a couple tablespoons of water. Brush the tops of the rolls with the egg wash and put the rolls into the oven.15.) Bake for 20 minutes. I check the rolls with an electric thermometer and once they reach an internal temperature of 180 to 190 degrees they are done. Enjoy!
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Pair these perfect dinner rolls with my comforting chicken soup!
