Soft Dinner Rolls
This is a basic yeast dough that favors milk and butter over water. The result is a roll with a fine, even texture that works just as well for sopping up gravy as it does sliced for small sandwiches.
Temperature control is your primary tool
Ensure your milk is warm to the touch—like a bath—but not hot, or you will kill the yeast before it begins. Cold butter will impede the rise, so leave it on the counter for an hour before starting.
- stand mixer with dough hook
- 9x13 inch baking pan
- large mixing bowl
- kitchen scale
- plastic wrap
What goes in.
- 4 cupsall-purpose flour
- 2 1/4 tspinstant yeast
- 1 1/2 cupswhole milk, warmed
- 4 tbspunsalted butter, softened
- 2 tbspgranulated sugar
- 1 1/2 tspfine sea salt
Judging gluten development
After kneading, take a small piece of dough and stretch it thin between your fingers. If you can stretch it until light passes through without it tearing, the gluten is ready.
The method.
Mix the wet base
Combine the warm milk, sugar, and yeast in the mixer bowl. Let it sit for five minutes until you see a thin layer of foam on the surface.
Combine
Add the flour and salt. Mix on low speed until a shaggy dough forms, then add the softened butter, one tablespoon at a time.
Knead
Increase speed to medium and knead for seven minutes. The dough should be smooth, tacky, and pull cleanly away from the sides of the bowl.
First rise
Place the dough in a greased bowl, cover with plastic, and set in a warm, draft-free spot until it doubles in size, usually about 90 minutes.
Shape
Punch the dough down to release air. Divide into 12 equal portions. Roll each piece into a taut ball by dragging it against the counter with a cupped hand.
Second rise
Arrange the balls in a 9x13 pan. Cover and let rise again until they are puffy and touching each other, about 45 minutes.
Bake
Bake at 375°F (190°C) for 20 to 25 minutes. They are finished when the tops are deep amber and the rolls sound hollow when tapped.
When it doesn't go to plan.
Brush the tops with melted butter immediately after pulling them from the oven to keep the crust soft.
If your kitchen is cold, turn your oven on for one minute, turn it off, and place the bowl inside to rise.
Use a scale to weigh your flour; scooping with a cup often leads to too much flour and heavy, dry rolls.
The ones that keep coming up.
Can I use bread flour?
Yes, bread flour will produce a slightly chewier roll. Use the same quantity, but you may need to add an extra tablespoon of milk if the dough feels too stiff.
How do I store them?
Keep them in an airtight container at room temperature for up to two days. They are best reheated in a low oven for five minutes.
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