Soft and Tender Dinner Rolls

Print

Directions

• Place the yeast and warm water in the bowl of a stand mixer (or a large bowl, if mixing by hand), stir to combine, and let it sit until dissolved.
• Place the milk, egg, oil, sugar, and salt in a medium bowl and whisk to combine.
• Add this to the yeast mixture and stir until combined.
• Add all the flour and stir until it forms a shaggy dough.
• Knead on low speed or by hand against the counter until smooth but slightly tacky (it should spring back when poked), 8 to 10 minutes.
• Cover the bowl with a kitchen towel or plastic wrap. Let the dough rise in a warm spot until doubled in bulk, about 1 hour.
• Dust your work surface with a little flour.
• Scrape the dough onto the flour.
• Using a bench scraper, divide the dough into 12 pieces.
• To shape into rolls, tuck the edges underneath to form a plump little package, then roll the dough against the counter or between your palms until round.
• Line a 9×13 baking dish with parchment paper and spray with cooking spray.
• Arrange the rolls inside the baking dish so that they are spaced a little apart
• Let the rolls rise until they look pillowy and fill the pan, 30 to 40 minutes.
• Meanwhile, arrange a rack in the middle of the oven and heat to 375°F.
• Melt the butter and brush it over the risen dinner rolls. This helps the tops to brown and keeps the crust soft.
• Bake the rolls until golden-brown, 15 to 18 minutes.
• Grasping the parchment paper, lift the rolls from the baking dish to a wire rack and let sit until cool enough to handle.
• Note: These rolls are best if eaten within a day or two, but will keep in an airtight container on the counter for up to 1 week. Rolls can also be frozen for up to 3 months and reheated in a warm oven.
• Note: Doubling the recipe: Double all of the ingredients except for the yeast. To make even more rolls, it’s best to prepare separate batches as the dough becomes too cumbersome to work with easily.