Soft Buttery Dinner Rolls
Bake pillowy soft homemade dinner rolls with a buttery enriched yeast dough and easy pull-apart shaping instructions.
Ingredients
- 480 g all-purpose flour
- 220 g whole milk, lukewarm
- 80 g water, lukewarm
- 50 g granulated sugar
- 7 g instant yeast
- 9 g salt
- 1 large egg
- 70 g unsalted butter, softened
- 25 g melted butter
Instructions
- Mix flour, sugar, yeast.
- Add milk, water, egg. Mix until shaggy.
- Add salt. Knead.
- Incorporate softened butter gradually. Continue kneading until smooth and elastic, approximately 8-10 minutes total.
- Rise until doubled, approximately 60-90 minutes.
- Divide into 16 equal pieces. Use scale for uniform rolls.
- Shape each into smooth tight ball.
- Arrange 4x4 in greased 9x13 pan.
- Cover. Proof until very puffy and touching, approximately 45-75 minutes.
- Bake 350F approximately 20-25 minutes.
- Brush immediately with melted butter.
Nutrition
Chef's Notes
CHEF'S NOTES: - Add softened butter gradually after initial kneading for easier incorporation. - Shape into tight, smooth balls for even pull-apart rolls. - Brush with butter immediately after baking for soft, shiny tops. TROUBLESHOOTING: - Can I make rolls ahead? Yes - refrigerate after shaping, then proof and bake next day. - Why are my dinner rolls dense? Under-kneaded, under-proofed, or yeast was inactive. - Can shaped rolls be refrigerated? Yes - cover and refrigerate overnight, then proof before baking. STORAGE: Room temperature 2-3 days. Reheat briefly. Freezes well. SCALING: 0.5x = 8 rolls (use 8x8 pan), 1x = 16 (9x13), 1.5x = 24, 2x = 32 (two 9x13). Rise and bake times do not scale. ALLERGENS: Contains wheat, milk, egg. NUTRITION NOTE: Calculated per roll (1/16 of recipe) using standard USDA nutrition values.