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Homemade Dinner Rolls

This recipe guides you through making soft, fluffy homemade dinner rolls. The process involves mixing a yeast dough using a stand mixer, allowing for two rises, shaping into small balls in a muffin tin, and baking until golden brown for a perfect side dish.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 41 minutes
Course lunch/dinner
Cuisine American
Servings 24 people
Calories 2240.3 kcal

Equipment

  • 1 Standing Mixer with dough hook attachment
  • 1 Large Mixing Bowl for the first rise
  • 1 Muffin Tin Pan standard 12-cup or similar
  • 1 Measuring Cups and Spoons
  • 1 Pastry Brush for butter

Ingredients
  

Main

  • 1 1/4-ounce package dry active yeast
  • 1 cup warm water about 110 degrees F
  • 1/2 cup sugar
  • 1 egg beaten
  • 2 teaspoons salt
  • 1 cup milk scalded but cooled to warm
  • 4 ounces melted butter plus 2 ounces
  • 5 cups flour plus more, as needed
  • 6- cup 3-inch muffin tin pan

Instructions
 

  • In a standing mixing bowl with dough hook, dissolve yeast in warm water. Let sit until lightly foamy, then stir in sugar and add egg, salt, warm milk, and 4 ounces of butter. Slowly add 5 cups flour, adding more as needed to make an elastic dough. Mix well, then roll out to floured surface and knead dough for about 5 minutes.
  • Place dough in buttered bowl, cover with towel, and set in a warm place to rise until double in bulk, about 1 hour.
  • Lightly oil the muffin pan. Punch down dough and form dough into 1-inch balls. Place 3 balls in each muffin tin. Fill muffin pan, cover with towel, and allow to rise an additional 1/2 hour.
  • Preheat oven to 425 degrees F.
  • Brush with remaining melted butter. Bake in preheated oven for 10 to 15 minutes, until golden brown.

Notes

Ensure your yeast is active by checking for foam after dissolving in warm water. Scalding milk then cooling it denatures proteins, leading to a softer crumb. Knead the dough until it is smooth and elastic, passing the windowpane test if possible. A warm, draft-free place is crucial for successful rising. Don't skip the second rise in the pan; it gives the rolls their final shape and lightness. Brushing with butter before baking adds flavor and promotes a beautiful golden crust.