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Classic Dinner Rolls

These dinner rolls bake up fluffy and golden with just a hint of sweetness. Brush warm rolls with melted butter just before serving.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 1 hour 25 minutes
Course lunch/dinner
Cuisine American
Servings 12 people
Calories 1737.4 kcal

Equipment

  • 1 Large Mixing Bowl
  • 1 Saucepan
  • 1 Electric Mixer (handheld or stand mixer)
  • 1 8-inch Round Baking Pan
  • 1 Measuring Cups and Spoons

Ingredients
  

Main

  • 2 cups all-purpose flour divided, or as needed
  • 2 tablespoons white sugar
  • 1 .25 ounce envelope Fleischmann's RapidRise Yeast
  • ½ teaspoon salt
  • ½ cup milk
  • ¼ cup water
  • 2 tablespoons butter plus more for brushing

Instructions
 

  • Gather the ingredients. Dotdash Meredith Food Studios
  • Combine ¾ cup flour, sugar, undissolved yeast, and salt in a large bowl. Dotdash Meredith Food Studios
  • Heat milk, water, and 2 tablespoons butter in a saucepan until very warm (120 degrees to 130 degrees F). Dotdash Meredith Food Studios
  • Add warm milk mixture to the flour mixture. Beat for 2 minutes on medium speed of an electric mixer, scraping the bowl occasionally. Add ¼ cup flour; beat for 2 minutes at high speed. Stir in enough remaining flour to make soft dough. Dotdash Meredith Food Studios
  • Knead dough on a lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest for 10 minutes. Dotdash Meredith Food Studios
  • Divide dough into 12 equal pieces. Dotdash Meredith Food Studios
  • Shape pieces into balls and place in a greased 8-inch round pan. Cover and let rise in warm, draft-free place until doubled in size, about 30 minutes. Preheat the oven to 375 degrees F (190 degrees C). Dotdash Meredith Food Studios
  • Bake rolls in the preheated oven until golden brown on top, about 20 minutes. Dotdash Meredith Food Studios
  • Brush with melted butter if you like. DOTDASH MEREDITH FOOD STUDIOS 
  • Serve warm and enjoy! Allrecipes/France C

Notes

For optimal yeast activity, precisely monitor the liquid temperature (120-130°F). Over-hot liquids kill yeast, while cold liquids inhibit it. When adding the remaining flour, do so gradually; the goal is a soft, pliable dough, not stiff, which ensures a tender roll. Proper kneading is vital for gluten development, yielding a light, airy crumb. Ensure a warm, draft-free environment for the proofing process to allow the rolls to double in size effectively. Brushing with melted butter immediately after baking not only adds sheen and flavor but also keeps the crust soft. Consider incorporating a touch of honey or malt syrup for deeper color and a richer flavor profile.