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Soft Dinner Rolls
By Sally · sallysbakingaddiction.com
Makes 14–16 rolls
3 hr 30 min (mostly rising)
Tender, pillowy dinner rolls made with milk, egg, and butter; shaped and proofed twice, then baked until golden.
| prepPreheat oven to 350°F / 177°C (after second rise) | |||||||||
| prepGrease a 9×13 inch baking pan or two 9-inch square/round pans | |||||||||
| 240 ml whole milk, warmed to 110°F / 43°C | Whisk milk, yeast & 1 Tbsp sugar, rest 5 min | Add remaining sugar, egg, butter, salt & 1 cup flour, beat 30 sec | Add remaining flour, beat on medium 2 min until dough pulls away | Knead 5 min until soft & slightly tacky, dust as needed | First rise, covered, 1–2 hrs until doubled | Punch down, divide into 14–16 pieces & shape into balls | Second rise, covered, 1 hr until puffy | Bake 350°F / 175°C, 20–25 min until golden, rotate halfway | Brush with honey butter topping, cool & serve |
| 2 1/4 teaspoons instant yeast | |||||||||
| 1 tablespoon granulated sugar | |||||||||
| 1 tablespoon granulated sugar | |||||||||
| 1 large egg | |||||||||
| 56 g unsalted butter, softened and cut into 4 pieces | |||||||||
| 1 teaspoon salt | |||||||||
| 390 g all-purpose or bread flour | |||||||||
| 28 g unsalted butter, melted (optional topping) | |||||||||
| 1 tablespoon honey (optional topping) | |||||||||
| flour for dusting (as needed) | |||||||||
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