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    Dinner Rolls


    • 1/4 cup (59ml) Warm Water
    • 2 1/4 tsp Active Dry Yeast
    • 1/4 cup (50g) White Fine Sugar, separated
    • 1 cup (237ml) Warm Milk
    • 1 Large Egg, room temperature
    • 1/4 cup (57g) Butter, room temperature
    • 3-4 cups (375-500g) All-Purpose Flour
    • 1 tsp Salt



    • 2 tbsp Unsalted Butter, room temperature
    • Fresh Herbs; Rosemary, Basil, Parsley, Dill (optional)
    • 1/8 tsp Garlic Powder (optional)
    • Pinch of Sea Salt


    1. In a bowl add warm water, yeast and 2 teaspoons of the sugar, mix to combine. Let mixture rest for approximately 8-10 minutes until frothy and bubbles form.
    2. Make the Dough: In a large bowl of a stand mixer (using the dough hook) add yeast mixture, the rest of the sugar, warm milk, and the egg. Mix to combine ingredients. Note: If you don't have a stand mixer with the dough hook you can make the dough by hand.
    3. Add 2 cups flour and salt and mix on low speed. Add butter and continue to mix until incorporated.
    4. Add another cup of flour (3 cups total) and mix on medium speed until the dough comes together and pulls away from the side of the bowl. Mix for approximately 5 minutes. If the dough is sticking to the bowl continue to add flour approximately 2 tablespoons at a time (no more than a total of 4 cups) until the dough is sticky but not sticking to you.
    5. Remove the dough to a work surface and knead a few times and shape into a ball. The dough should be smooth and elastic and when poked with your finger will spring back.
    6. 1st Rise: Grease a large bowl with oil (stay away from using a metal bowl), place the dough in the bowl and roll the dough in the oil to coat, place the dough seam side down). Cover with plastic wrap or a damp towel and let dough rest in a warm (draft free) place to double in size. Approximately 1-2 hours. Note: if you have a proof setting on your oven you can use that but watch your time and be careful not to over proof your dough as it will take less time.
    7. Meanwhile, grease a 9×13" baking dish with butter and set aside (or two 9" square pans).
    8. Shape Rolls: Once the dough is doubled in size, punch dough down to release the air. Evenly divide the dough into 15 pieces. If you have a scale use it; weigh the dough and divide the number by 15. This will give you the weight for each piece of dough for evenly sized buns.
    9. Take one piece of dough and fold the edges into the middle to create a ball, pinch to seal. Place the ball onto a work surface seam side down and using the palm of your hand gently roll the ball until smooth (keeping the seam side down the entire time). Note: Keep dough covered with plastic wrap or a damp towel to avoid dough drying out and forming a skin as you work.
    10. Place the ball into your prepared baking dish. Repeat with all 15 pieces.
    11. 2nd Rise: Cover the baking dish with plastic wrap or a damp cloth and let dough rest in a warm spot until doubled in size, approximately 30 minutes to 1 hour.
    12. Meanwhile, preheat the oven to 350°F and lower the rack to the bottom third of the oven.
    13. Make your herbed butter; add butter, herbs, garlic powder and salt together. Mix to combine and set aside.
    14. Bake: Once rolls have doubled in size, bake for approximately 20-25 minutes until browned and when tapped sound hollow.
    15. Let buns cool on a cooling rack and brush the tops with herbed butter or plain butter.
    16. Enjoy warm.



    • If making dinner rolls in two 9" square pans, make 18 rolls instead of 15.
    • Dinner rolls are best enjoyed the same day. Store in a plastic bag at room temperature for 2-3 days or freeze rolls for up to 2 months.
    • Make Ahead Dinner Rolls: To make rolls the night or the day before follow instructions 1-11 then place the dish of rolls in the refrigerator.
    • The next day take the dish of rolls out and let rest at room temperature while the oven preheats.
    • Continue to follow the instructions from 12-16. *Do not leave the rolls in the refrigerator longer than 16 hours before baking.


    Prep Time: 3 Hours
    Cook Time: 25 Minutes
    Total Time: 3 Hours 25 Minutes
    Yield: 15 Rolls


    Thanks to Baking For Friends