Soft and Fluffy Dinner Rolls

4.88 from 8 votes

Soft and Fluffy Dinner Rolls are amazingly light with a melt in your mouth texture. With an easy to follow recipe, these are rolls you'll make again and again.

Prep Time20

Cook Time20

Rising Time3

Total Time3 40

Course: Bread

Servings: Servings

Calories: 240kcal

Author: Cynthia

Equipment

Ingredients

½ cup water (100-110°F)
½ cup whole milk (100-110°F)
3 tablespoon granulated sugar divided
2 ¼ teaspoons active dry yeast
1 large egg
6 tablespoon unsalted butter softened
3 ½ cups all-purpose flour
1 teaspoon kosher salt
1 large egg whisked with 1 teaspoon of water, for egg wash
2 tablespoon unsalted butter optional, for tops of rolls, after baking

US Customary - Metric

Instructions

In a small bowl, combine warm milk and water with yeast, and 1 tablespoon sugar. Let stand until foamy, about 5 minutes.
In a larger bowl, whisk together flour and salt.
In the bowl of your stand mixer, fitted with the paddle attachment, beat butter and remaining 2 tablespoons sugar on medium speed until light and fluffy, about 2-3 minutes. Add in egg, the bloomed yeast, and one cup of your flour mixture and mix until well combined, about a minute. Add the rest of the flour and beat on medium speed until a soft, smooth, slightly sticky dough forms, about 2 minutes.
Switching to the dough hook, increase speed to medium-high and knead for 3 minutes.
Lightly oil a large bowl or coat with nonstick spray; place dough in bowl, turning to coat. Cover and allow to rise in a warm spot 1 to 2 hours, or until doubled in size.
Gently deflate dough by punching down. Divide the dough into 12 equal pieces. Press each piece into a disk, fold all the edges in towards the center of the disk. Turn seam side down and shape into a ball by rolling on the counter in your cupped hand.
Spray a 13X9" pan with cooking spray. Place your rolled balls into the pan, in three rows of four. Cover again and leave in a warm place to double again, about 1 hour.
While the rolls are rising, preheat the oven to 400°. Brush the tops of your rolls with a egg wash and bake for 20-25 minutes.
Brush finished rolls with melted butter and sprinkle with flaky sea salt if desired.

Notes

After shaping the rolls, you can cover them with plastic and refrigerate up to 18 hours or freeze for 2-3 weeks, before baking.

Allow refrigerated rolls to rise for 1-2 hours before baking. Frozen rolls will need 4-5 hours to thaw and rise before baking.

Nutrition