Imagine pulling out a tray of golden, pillowy soft rolls so rich and buttery they practically melt in your mouth. These aren't just any ordinary dinner rolls - they're a homemade masterpiece that will transform your ordinary meals into extraordinary culinary experiences. Whether you're a baking novice or a seasoned home chef, this foolproof recipe promises to deliver restaurant-quality rolls right from your own oven, with minimal effort and maximum deliciousness.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 16 rolls
Ingredients
- 4 cups all-purpose flour
- 1/2 cup sugar
- 1 teaspoon salt
- 1 packet active dry yeast
- 1/2 cup butter, softened
- 1 cup warm milk
- 2 large eggs
Instructions
- In a large mixing bowl, combine the warm milk (around 110°F) with the active dry yeast. Let the mixture sit for 5-7 minutes until it becomes foamy, indicating the yeast is active.
- In a separate large mixing bowl, whisk together the all-purpose flour, sugar, and salt until well combined.
- Add the softened butter to the yeast mixture and crack in the two large eggs. Whisk these wet ingredients until they are thoroughly blended.
- Gradually pour the wet ingredients into the flour mixture, stirring with a wooden spoon or using a stand mixer with a dough hook attachment until a soft, slightly sticky dough forms.
- Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until the dough becomes smooth and elastic. The dough should spring back when gently pressed.
- Place the kneaded dough in a lightly greased bowl, cover with a clean kitchen towel or plastic wrap, and let rise in a warm, draft-free area for about 1 hour or until the dough has doubled in size.
- After the first rise, punch down the dough to release air bubbles. Divide the dough into 16 equal portions for rolls.
- Shape each portion into a smooth round ball and place them on a greased baking sheet, leaving about 2 inches of space between each roll.
- Cover the rolls with a clean kitchen towel and let them rise again for 30-45 minutes until they have nearly doubled in size.
- Preheat the oven to 375°F (190°C) during the second rise.
- Optional: Brush the tops of the rolls with an egg wash (1 beaten egg mixed with 1 tablespoon of water) for a golden, shiny finish.
- Bake the rolls in the preheated oven for 15-20 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
- Remove from the oven and let cool on a wire rack for at least 10 minutes before serving. Enjoy warm with butter or as desired.
Tips
- Temperature is crucial: Ensure your milk is warm (around 110°F) to activate the yeast correctly without killing it.
- Don't rush the rising process - patience creates fluffier rolls.
- Use fresh, high-quality active dry yeast for the best results.
- Knead the dough thoroughly to develop proper gluten structure.
- Keep your dough in a consistently warm, draft-free area during rising.
- For extra shine and color, don't skip the optional egg wash.
- Allow rolls to cool slightly before serving to let the texture set perfectly.
- Store leftover rolls in an airtight container and reheat briefly for that fresh-baked taste.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 30g
Protein: 6g
Fat: 9g
Saturated Fat: 5g
Cholesterol: 45mg
