Dinner Rolls Recipe
Make Dinner Rolls Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Finish & optional topping
Method
Dough
- 1
Activate yeast
Warm 1 cup water to about 105–115°F (40–46°C). In a small bowl, stir together warm water, 1 tsp sugar (from the measured sugar), and 2 tsp active dry yeast. Let sit 5–10 minutes until foamy. If it does not foam, discard and start with fresh yeast.
- 2
Heat milk and combine wet ingredients
Warm 1 cup whole milk to about 100–110°F (38–43°C) — slightly cooler than the yeast water. In a large mixing bowl (or the bowl of a stand mixer), combine the warmed milk, the foamed yeast mixture, 4 tbsp melted and cooled butter, the remaining sugar (measure out the full 2 tbsp earlier; if you used 1 tsp for the yeast, add the remainder), and 1 large egg. Whisk to combine.
- 3
Add dry ingredients
Whisk together 3 1/2 cups all-purpose flour and 1 tsp salt in a separate bowl. Gradually add the flour mixture to the wet ingredients, 1 cup at a time, stirring with a wooden spoon or using the dough hook on low speed. Continue until dough comes together and pulls away from the bowl but is slightly tacky. You may not need the entire amount of flour — aim for a soft, slightly tacky but manageable dough.
- 4
Knead dough
Turn dough onto a lightly floured surface and knead by hand for 6–8 minutes until smooth and elastic. If using a stand mixer with dough hook, knead on medium-low for 5–6 minutes. Add small amounts of flour only as needed to prevent sticking; avoid adding too much so rolls stay tender.
- 5
First rise
Lightly oil a clean bowl with 1 tsp vegetable oil. Place the kneaded dough in the oiled bowl, turning once to coat. Cover tightly with plastic wrap or a clean kitchen towel and place in a warm draft-free spot to rise until doubled in size, about 60–90 minutes depending on room temperature.
Shaping & second rise
- 6
Divide dough
Gently deflate the risen dough by pressing down with your fist. Turn it out onto a lightly floured surface and divide into 12 equal pieces (for medium rolls) — about 65–75 g each. For larger or smaller rolls, adjust count accordingly.
- 7
Shape rolls
To shape: flatten each piece into a rough disc, fold edges to center, then pinch seam and roll gently under your palm on the work surface to form a smooth ball. Arrange rolls seam-side down in a 9x13-inch baking pan or two round 9-inch pans, leaving a little space between each so they can expand.
- 8
Second rise
Cover the arranged rolls loosely with plastic wrap or a lightly oiled towel and let rise until puffy and nearly doubled, about 30–45 minutes. Meanwhile, preheat oven to 375°F (190°C) with a rack in the center.
Finish & bake
- 9
Optional egg wash
If you prefer a shiny, golden top: beat 1 egg yolk with 1 tsp water. Gently brush the tops of the risen rolls with the egg wash using a pastry brush. If you want a softer top, skip the egg wash and brush with melted butter after baking.
- 10
Bake
Place the pan(s) in the preheated 375°F (190°C) oven and bake for 15–20 minutes, rotating the pan halfway through, until tops are golden brown and an instant-read thermometer inserted into the center of a roll reads about 190–200°F (88–93°C). Baking time will vary slightly with pan type and oven.
- 11
