Party Rolls Recipe

Prepare dry ingredients

In a large mixing bowl or the bowl of a stand mixer, combine 4.5 cups all-purpose flour, 2.25 tsp instant yeast, 3 tbsp granulated sugar, and 1 tsp fine salt. Whisk briefly to distribute the yeast and salt evenly.

Warm liquids

Warm 1 cup whole milk until lukewarm (about 100–110°F / 38–43°C). Combine with 1/2 cup warm water (same temperature). The combined liquid should be warm but not hot to the touch.

Combine wet and dry

Make a well in the dry ingredients. Add the warm milk-water mixture, 4 tbsp softened unsalted butter, and 2 large eggs. If using a stand mixer, fit with the dough hook and mix on low until the ingredients come together (about 2–3 minutes). If mixing by hand, use a wooden spoon to form a shaggy dough.

Knead

Knead the dough on medium speed with the dough hook for 6–8 minutes (or turn onto a lightly floured surface and knead by hand for 8–10 minutes) until the dough is smooth, slightly tacky, and elastic. Add up to 1/4 cup additional flour only if the dough is excessively sticky.

First rise

Lightly oil a large bowl and place the dough inside, turning once to coat. Cover with plastic wrap or a damp kitchen towel and let rise in a warm, draft-free spot until doubled in size, about 60–75 minutes depending on room temperature.

Punch down and divide

Gently punch down the risen dough to release air. Turn it out onto a lightly floured surface and divide into 24 equal pieces (for small party-size rolls) or 12 for larger rolls. Roll each portion into a smooth ball by cupping your hand over the dough and rolling on the counter.

Optional fillings/toppings — savory

For garlic-parsley rolls: mix 2 tbsp melted butter with 1 tsp minced garlic and 2 tbsp chopped fresh parsley. Brush or lightly spread a little of this mixture over each dough ball before placing in the pan. Sprinkle a few with sesame or poppy seeds if desired.

Optional fillings/toppings — sweet

For cinnamon-brown sugar rolls: combine 3 tbsp brown sugar and 1 tsp ground cinnamon. Flatten each dough piece slightly, sprinkle a pinch of the cinnamon-sugar in the center, fold the edges up and roll into a ball so the filling is enclosed, or roll the dough into a disk, brush with melted butter, sprinkle the sugar mixture, then roll and cut into individual spirals.

Arrange for second rise

Place the shaped rolls into a greased 9x13-inch baking pan (24 smaller rolls) or two round 9-inch cake pans (12 larger rolls), spacing them evenly. Cover loosely with plastic wrap or a towel and let rise until puffy and nearly doubled, about 30–45 minutes.

Preheat oven & egg wash

Preheat the oven to 375°F (190°C) during the last 15 minutes of the second rise. If using an egg wash, beat 1 egg and brush lightly over the tops of the rolls to encourage browning. For savory rolls, brush with additional melted butter instead.

Bake

Bake the rolls in the preheated oven for 18–22 minutes (smaller rolls) or 22–28 minutes (larger rolls), until golden brown on top and an internal temperature of about 190°F (88°C) if measured.

Finish and cool

Remove the rolls from the oven and immediately brush with the reserved 2 tbsp melted butter if using. If you added coarse sea salt to savory rolls, sprinkle lightly now. Let the rolls cool in the pan for 5–10 minutes, then transfer to a wire rack or serve warm directly from the pan.