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Soft Dinner Rolls
Pillowy, buttery pull-apart dinner rolls for holidays and weeknights alike.
Ingredients
| Volume | Grams |
|---|---|
| 3 1/2 cups all-purpose flour | 420 g |
| 1/4 cup granulated sugar | 50 g |
| 2 1/4 tsp instant yeast | 6.8 g |
| 1 tsp table salt | 6 g |
| 1 cup warm milk | 227 g |
| 1/4 cup unsalted butter, softened | 56 g |
| 1 large egg | 50 g |
| Finish | |
| 2 tbsp unsalted butter, melted | 28 g |
Gram weights use the King Arthur Baking ingredient weight chart. Measure flour by spooning it into the cup and leveling, or better, weigh it.
Method
- Mix the flour, sugar, yeast and salt. Add the warm milk, soft butter and egg and stir into a soft dough.
- Knead 6–8 minutes until smooth and slightly tacky. Cover and let rise until doubled, about 1 hour.
- Grease the pan. Divide the dough into 15 equal pieces and roll each into a tight ball. Arrange in 3 rows of 5.
- Cover and let rise until puffy and touching, 45–60 minutes. Heat the oven to 375 °F.
- Bake 18–22 minutes, until golden brown. Brush the hot rolls with melted butter.
Tips
- A scale makes equal rolls easy: weigh the dough and divide by 15.
- Shaped rolls can rise overnight in the fridge; bake straight from cold, adding a few minutes.
Baking at elevation? See high-altitude adjustments. Different pan? Try the pan size converter.
Handy while you cook: oven temperature converter · yeast converter · safe meat temperatures · Pantry Survivor Mode