This recipe has been in development for over 5 years. Not joking. I have been attempting to master the dinner roll for over 5 years. I have made dozens upon dozens upon dozens of batches, slowly developing the perfect roll. I’ve had the recipe solid for about a year now and I am finally ready to share it. Want to know how I knew it was ready to share? Story time. I made 16 dozen rolls for a women’s group dinner at my church. People were raving about the rolls. An elderly friend approached me and said, “Honey, all these years I thought I had a great roll recipe. Now I know I’ve been wrong!” Seriously, can you get a better compliment?
That dinner was a long time ago. It’s time to share. I even made a video for you so you can have everything you possibly need to make the perfect dinner roll. I’ve included extensive, detailed notes below the recipe to help with any questions you might have.
The Best Homemade Dinner Rolls Ever!
- 2 cups warm milk
- 2 tablespoons instant dry yeast
- ¼ cup white granulated sugar
- 2 teaspoons salt
- 6 tablespoons salted butter, softened
- 2 large eggs
- 6 cups all-purpose flour
- 1 tablespoon melted butter
- In the bowl of a
- stand mixer, combine warm milk, yeast, sugar, salt, butter, and eggs.
- Add in 5½ cups of flour. Using a dough hook, turn the mixer on to a low speed. Once the flour starts to incorporate into the dough, increase the speed to a medium range. Slowly add the remaining ½ cup of flour until the dough pulls away from the sides of the bowl. The dough mixture should be slightly sticky and soft.
- Transfer the dough to a lightly greased mixing bowl. Cover with a towel and let rise 90 minutes.
- Lightly grease a baking sheet. Punch down the dough and form into 24 rolls. Place on the greased baking sheet in six rows of four.
- Cover and let rise 1 hour.
- Preheat oven to 375 degrees. Bake the rolls for 12 to 14 minutes, until lightly browned.
- Remove rolls from oven and brush with melted butter.
- Serve the rolls warm, or to cool, let rest on the pan for 15 minutes before transferring to a wire cooling rack. Once cooled completely, store in a plastic bag.
What temperature should the milk be?
The milk should be warm to the touch, between 100 and 110 degrees.
How should I measure the flour?
The flour you buy at the store these days is generally pre-sifted. There is no need to sift your flour. I prefer the scoop and sweep method as it is ultra-convenient. Simply use your measuring cup to scoop out the flour and level off the top. Weighing your flour using a kitchen scale is the only way to ensure complete accuracy. Even then, bread making is a both fickle and forgiving and the actual amount of flour you add can change just due to the humidity in the air. When making this roll recipe, it is best to go by the touch and feel of the dough.
How soft should my butter be?
The butter should be at room temperature and smoosh easily to the touch. If you soften the butter in a microwave, be sure to work in small time increments so you don’t get any melted pools of butter.
Does it matter if I use unsalted butter?
I have tested the recipe with both salted and unsalted butter without a huge or notable difference. Either will work.
Does it matter if I use bread flour?
I have used both all-purpose flour and bread flour without a huge or notable difference. I do not have a preference and just use whichever is convenient.
What should the dough feel like?
The dough should be slightly sticky, but still very soft and pliable. It should just barely not be sticking to the bowl. If you add too much flour and the dough stiffens, your rolls will also get a little stiff. I like to say you can feel a soft roll just by touching the dough.
How can I make each roll the same size?
I use a kitchen scale to measure each of my dough balls. It isn’t much added effort and I end up with rolls that are nearly uniform in size.
How much do each of your rolls weigh?
Using my handy dandy kitchen scale , I make each roll to be between 2.4 and 2.5 oz.
Can I double the recipe?
Unless you have a commercial-size mixer, I would make separate batches so you don’t overload your machine. When I make these rolls in mass, I make the dough in back to back batches and label each rising mixing bowl with a number so I know which one I made first. It adds about 15 minutes to your start-to-finish time for each additional batch.