Butter Dinner Rolls
About This Dish
There's something magical about homemade dinner rolls. The smell of them baking fills your whole house, and when they come out of the oven, warm and golden, you can't help but tear one open and slather it with butter. These are the rolls I make when I want to feel like I've accomplished something, even if the rest of my day was a mess. They're soft, they're buttery, and they're the kind of thing that makes any meal feel special. The first time I made these, I was so proud of myself. They're not hard to make, but they do take time—you need to let the dough rise, and then rise again. But that's part of the appeal. It's slow cooking, the kind that makes you slow down too.
Flavors
Nutrition Information
Ingredients
- All-purpose flour
- Warm milk
- Butter
- Sugar
- Active dry yeast
- Egg
- Salt
- Melted butter for brushing
Instructions
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1
Start by warming your milk—it should be warm to the touch, not hot. Too hot and you'll kill the yeast.
-
2
Dissolve the yeast and a pinch of sugar in the warm milk. Let it sit for about 5 minutes until it gets foamy. If it doesn't foam, your yeast might be dead—start over with fresh yeast.
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3
In a large bowl, mix together flour, sugar, and salt. Make a well in the center.
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4
Add the yeast mixture, melted butter, and egg. Mix everything together until it forms a shaggy dough.
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5
Turn the dough out onto a floured surface and knead for about 8-10 minutes. You want it smooth and elastic. If it's too sticky, add a bit more flour, but not too much—you want it soft.
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6
Place the dough in a greased bowl, cover it, and let it rise in a warm place for about an hour, or until it's doubled in size.
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7
Punch down the dough and divide it into equal pieces—maybe 12 or 16, depending on how big you want your rolls.
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8
Shape each piece into a ball and place them in a greased baking dish, leaving a bit of space between them.
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9
Cover and let them rise again for about 30-45 minutes, until they're puffy and touching each other.
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10
Brush the tops with melted butter, then bake at 375°F (190°C) for 15-20 minutes, until they're golden brown.
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11
Brush with more butter right when they come out of the oven. Serve warm.
Cooking Tips
- The temperature of your milk matters. Too hot and you'll kill the yeast, too cold and it won't activate. Aim for around 110°F (43°C)—warm to the touch.
- Don't rush the rising time. The first rise is especially important—it develops the flavor. If your kitchen is cold, it might take longer.
- When shaping the rolls, try to create a smooth surface by tucking the edges underneath. This gives you that nice, round top.
- These are best the day you make them, but they freeze well. Just wrap them tightly and reheat in the oven when you want them.
Quick Summary
Knead a simple dough with butter, let it rise, shape into rolls, and bake until golden brown and fluffy.
