20 Dinner Rolls & Butter Recipe

Activate yeast

Warm the milk and water together to about 105–115°F (40–46°C). In a small bowl, combine warm water (1/2 cup), 1 teaspoon of the sugar, and the active dry yeast. Stir and let sit 5–10 minutes until foamy. If it doesn't foam, the yeast may be dead—start again with fresh yeast.

Combine dry ingredients

In a large mixing bowl or the bowl of a stand mixer, whisk together 5 3/4 cups of the flour (reserve 1/4 cup for dusting), remaining 1 tablespoon sugar, and 2 teaspoons salt.

Make dough

To the foamy yeast mixture add the warmed milk (the remaining warmed milk if not all used), 4 tablespoons melted butter (cooled slightly), and 1 large egg. Beat by hand for a minute. Add the wet mixture to the dry ingredients. If using a stand mixer fitted with a dough hook, mix on low until incorporated, then increase to medium and knead 6–8 minutes until the dough is smooth and elastic and slightly tacky. If kneading by hand, turn onto a lightly floured surface and knead 8–10 minutes, adding up to the reserved 1/4 cup flour only if dough is excessively sticky.

First rise

Lightly oil a clean bowl with 1 teaspoon vegetable oil or additional melted butter. Place the dough in the bowl, turning once to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled, about 60–75 minutes.

Shape rolls

Punch down the dough gently to deflate. Turn onto a lightly floured surface and divide into 20 equal pieces (about 2.0–2.25 ounces / 55–65 g each). To shape: flatten a piece into a small disk, fold edges under to form a smooth top and roll between your hands into a tight ball. Repeat and place rolls seam-side down in a greased 9x13-inch baking pan or two 9-inch round pans, arranging 4 rows of 5 (or 10 per pan) with small space between for second rise.

Second rise

Cover the pan(s) loosely with greased plastic wrap or a towel and let rise until puffy and nearly doubled, about 30–40 minutes. Meanwhile preheat oven to 375°F (190°C) about 15 minutes before baking.

Brush and bake

Whisk 1 egg with 1 tablespoon water to make an egg wash. Gently brush the tops of the risen rolls with egg wash (this is optional if you prefer a softer crust). Bake in the preheated 375°F (190°C) oven for 18–22 minutes, rotating the pan once halfway, until tops are golden brown and internal temperature registers about 190°F (88°C). If you prefer softer, paler tops, omit egg wash and brush with melted butter immediately after baking.

Finish

Remove rolls from oven and immediately brush with remaining 2 tablespoons melted butter for extra richness. Let cool in the pan for 10 minutes, then transfer to a wire rack or serve warm directly from the pan.

While rolls bake or cool, make the butter spread. In a small bowl, combine 8 tablespoons softened unsalted butter, 2 teaspoons honey, 1/2 teaspoon sea salt, and 1 tablespoon finely chopped fresh parsley (optional). Beat with a fork until smooth and homogeneous. Taste and adjust salt or honey to preference.

Transfer the butter to a small dish and set at room temperature for easy spreading. Serve alongside warm rolls; spread on rolls while they are still warm for best flavor and texture.