Dinner Rolls Recipe

Activate yeast

In a small bowl combine the warm water (½ cup) and 1 teaspoon of the granulated sugar taken from the listed amount. Stir in the instant yeast and let sit 5–7 minutes until foamy. If it doesn’t foam, discard and try new yeast/water temperature.

Combine dry ingredients

In the bowl of a stand mixer fitted with a dough hook (or a large mixing bowl if mixing by hand), whisk together 6 cups all-purpose flour, the remaining granulated sugar, and 2 teaspoons fine salt so they are evenly distributed.

Mix wet ingredients

In a separate measuring cup or bowl warm the whole milk until about 100–110°F (warm but not hot). Add the melted butter and the 2 large eggs and whisk until smooth.

Form dough

With the mixer on low, pour the activated yeast mixture and the milk/egg/butter mixture into the dry ingredients. Mix until the dough comes together, then increase speed to medium-low and knead with the dough hook for 6–8 minutes until the dough is smooth, elastic, and slightly tacky. If mixing by hand, turn dough onto a lightly floured surface and knead 10–12 minutes, adding up to 2 tablespoons of flour if dough is too sticky.

First rise

Lightly oil a large bowl. Shape the dough into a ball and place it seam-side down in the bowl, turning once to coat with oil. Cover loosely with plastic wrap or a damp kitchen towel and let rise in a warm draft-free place until doubled in size, about 1 to 1¼ hours.

Deflate and divide

Gently deflate the risen dough and turn it out onto a lightly floured surface. Divide the dough into 20 equal pieces (each about 55–65 g). To divide, first cut the dough into halves, then quarters, then fifths and finally into quarters of each fifth for even pieces; use a kitchen scale for best consistency.

Shape rolls

Take each piece and shape into a smooth ball: cup your hand over the dough piece and roll it in small circular motions on the counter to create surface tension, pinching the seams under. Place each ball seam-side down into a lightly buttered 9x13-inch baking pan (or two 9-inch round cake pans) arranging 4 rows of 5 to make 20 rolls with small gaps between them for touching but not overcrowding.

Second rise (proof)

Cover the pan loosely with lightly greased plastic wrap or a clean damp towel and let the rolls proof until puffy and nearly doubled, about 35–45 minutes depending on room temperature. They should look pillowy and fill most of the pan.

Preheat oven

Position a rack in the middle of the oven and preheat to 375°F (190°C) while the rolls are finishing their proof so the oven is fully heated when ready.

Egg wash and bake

Just before baking, brush the tops of the rolls gently with the beaten egg wash (1 egg + 1 tablespoon water). Place the pan in the preheated oven and bake 18–22 minutes until the tops are deep golden brown and an instant-read thermometer inserted in the center of a roll reads about 190–195°F (88–90°C).

Finish with butter

Remove the rolls from the oven and immediately brush the tops with 2 tablespoons melted unsalted butter. If desired, sprinkle a very light pinch of coarse sea salt or flaky salt over the warm rolls for contrast. Let cool in the pan for 10 minutes, then transfer to a wire rack or serve warm directly from the pan.