Classic Dinner Rolls

dinner rolls in basket with white linen napkin.

5 from 37 votes

Flaky, soft, and buttery, my classic dinner rolls are the perfect addition to your family's dinner table. Serve these delicious soft dinner rolls at your next holiday meal, dinner party, or just to make a weeknight meal extra special.

Prep Time30

Cook Time25

Rise Time2

Total Time2 55

Course: Bread

Cuisine: American, French

Servings:

Calories: 118kcal

Author: Chef Ryan Littley

Ingredients

3 ½ cups all-purpose flour
2 tablespoon granulated sugar
1 teaspoon table salt
1 package active dry yeast
1 large egg
1 cup whole milk
¼ cup warm water
2 tablespoon shortening I use plain crisco

Instructions

Add the milk to a small saucepan over medium-high heat and heat milk until hot (about 2-3 minutes). Don't let the milk boil!
Remove the pan from the heat and add the granulated sugar, table salt, and shortening. Whisk until the shortening has been fully combined with the warm milk.
Heat the water to about 100 degrees, then add the active dry yeast to the warm water, mixing to activate the yeast. Let the yeast mixture sit for five minutes, giving it time to bloom.
Add the milk mixture to the bowl of a stand mixer fitted with a paddle attachment (or a large mixing bowl with an electric mixer)
Add one cup flour to the mixing bowl and beat for about one minute.
Add the yeast mixture and room-temperature egg to the bowl and continue mixing for one minute or until everything is combined.
*Make sure to use all of the yeast mixture.
Add the remaining flour to the bowl and mix at low speed to incorporate the flour and make the dough. The dough will be a little sticky.
*Scrape the bottom and sides of the bowl with a rubber spatula as needed.
Lightly dust a large bowl with all-purpose flour (or greased bowl) and add the dinner roll dough to the bowl.
Cover the dough with a kitchen towel (or plastic wrap) and let the dough rise for about an hour to an hour and a half until it has doubled in size.
Make sure to place the dough in a warm place, out of drafts or cold air.
When the dough has finished rising, remove it from the bowl and place it onto a lightly floured surface (pastry mat or countertop).
Make sure to start with a clean work surface before working with the soft dough.
Lightly coat the dough with flour and knead the dough 15-20 times to remove the air bubbles, making a smooth dough.
*Keep some extra flour nearby during the cutting and rolling process so you can keep your hands floured. It will make the dough easier to work with. A bench scraper can make the process easier.
Lightly grease a round cake pan or baking dish.
Using a sharp knife divide dough into equal pieces.
*Using a pastry mat is very helpful with this because you want them to be as close to 2” as possible.
Shape the dough into smooth balls and place them close together around the outer edge of your greased round pan. Then continue adding the dough balls until the pan is full.
*I used a cake pan but you can use a baking dish.
Melt 1-2 tablespoons of butter and using a pastry brush coat the top of the homemade rolls with the melted butter.
Cover the pan with a towel or cloth napkin and allow the dough balls to rise in a warm spot until doubled in size (rising time is about 30-45 minutes).
Preheat the oven to 375 degrees F.
Place the baking pan on the center rack of the preheated oven and bake for 25 to 30 minutes until golden brown.
Remove the pan from the oven and place it on a wire rack to cool.
Once cooled, separate the rolls from each other and place the warm dinner rolls in a napkin-lined serving bowl.

Notes

While the rolls are best when first made, they can be made a day ahead of time and stored in an airtight container at room temperature for 1-2 days.

Nutrition