Buttery Dinner Rolls

The aroma wafting through the kitchen as these buttery dinner rolls bake is simply irresistible, a siren song promising warmth and comfort on a plate. For years, store-bought rolls were a staple at our family dinners, a convenient but ultimately lackluster addition. That all changed the day I decided to try making them from scratch. Let me tell you, the transformation was nothing short of magical. These aren’t just any dinner rolls; they are pillowy clouds of soft, buttery goodness that melt in your mouth. My kids, initially skeptical of “homemade,” now clamor for these every single time I mention dinner rolls. The secret? A generous amount of butter, patience in the rising process, and a whole lot of love baked right in. Whether it’s a holiday feast or a simple weeknight meal, these buttery dinner rolls elevate any occasion into something truly special. Get ready to experience the sheer joy of serving (and devouring!) the most delicious, homemade rolls you’ve ever tasted.

Ingredients for Buttery Dinner Rolls

• All-Purpose Flour: 7 cups, providing the structure for these soft and fluffy rolls. Bread flour can also be used for a slightly chewier texture.
• Active Dry Yeast: 2 ¼ teaspoons (one packet), the magic ingredient that makes the dough rise, creating light and airy rolls.
• Granulated Sugar: ¼ cup, to feed the yeast, add a touch of sweetness, and aid in browning.
• Warm Milk: 2 cups, warmed to about 110-115°F, the perfect temperature to activate the yeast and add moisture to the dough.
• Unsalted Butter: 1 cup (2 sticks), melted and divided, adding rich flavor, tenderness, and that signature buttery taste.
• Large Eggs: 2, binding the ingredients together, adding richness and contributing to the soft texture.
• Salt: 2 teaspoons, enhancing the flavors and controlling the yeast activity.
• Optional: Egg Wash: 1 egg yolk beaten with 1 tablespoon of water, for a glossy, golden-brown crust.
• Optional: Melted Butter for Topping: 2 tablespoons, brushed on after baking for extra buttery flavor and shine.

Instructions for Making Buttery Dinner Rolls

1. Proof the Yeast: In a large bowl, or the bowl of a stand mixer, combine the warm milk and granulated sugar. Sprinkle the active dry yeast over the top. Let it stand for 5-10 minutes, or until foamy. This step ensures your yeast is active and ready to work its magic. If it doesn’t foam, your yeast might be old or your milk too cold/hot, and you may need to start with fresh yeast.
2. Combine Wet Ingredients: Once the yeast is foamy, add the melted butter (¾ cup of the total butter), eggs, and salt to the yeast mixture. Whisk until everything is well combined. The melted butter should be cooled slightly before adding to prevent cooking the eggs.
3. Gradually Add Flour: Begin adding the all-purpose flour, one cup at a time, to the wet ingredients. If using a stand mixer, use the dough hook on low speed. If mixing by hand, use a wooden spoon or spatula initially. Continue adding flour until a shaggy dough forms.
4. Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes, or until the dough becomes smooth, elastic, and slightly tacky but not sticky. If using a stand mixer, knead with the dough hook on medium-low speed for about 6-8 minutes. The dough should pull away from the sides of the bowl but still be slightly soft. Proper kneading develops gluten, which is essential for the texture of the rolls.
5. First Rise (Bulk Fermentation): Place the kneaded dough in a lightly greased large bowl, turning to coat all sides. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for 1-1.5 hours, or until doubled in size. This first rise, also known as bulk fermentation, allows the yeast to work and develop flavor in the dough. A warm place (around 75-80°F) is ideal for rising.
6. Punch Down and Divide: Once the dough has doubled, gently punch it down to release the air. Turn the dough out onto a lightly floured surface. Divide the dough into 24 equal pieces. You can use a kitchen scale for accuracy, aiming for approximately 50-60 grams per roll.
7. Shape the Rolls: Shape each piece of dough into a smooth ball. To do this, gently pull the edges of the dough towards the center and pinch to seal. Then, turn the ball over and roll it gently under your cupped hand on the counter to create a smooth, round shape.
8. Second Rise (Proofing): Grease two 9×13 inch baking pans or similar sized pans. Arrange the dough balls evenly in the prepared pans, leaving a little space between each roll as they will expand during the second rise and baking. Cover the pans loosely with plastic wrap or a clean kitchen towel. Let the rolls rise in a warm place for another 45-60 minutes, or until they are puffy and almost doubled in size. This second rise, called proofing, is crucial for achieving light and airy rolls.
9. Preheat Oven and Prepare Egg Wash (Optional): About 20 minutes before the end of the second rise, preheat your oven to 375°F (190°C). If using egg wash, whisk together the egg yolk and water in a small bowl.
10. Bake the Rolls: Brush the tops of the rolls with the optional egg wash for a golden crust. Bake in the preheated oven for 18-22 minutes, or until the rolls are golden brown on top and sound hollow when tapped on the bottom. Rotate the pans halfway through baking to ensure even browning. Be careful not to overbake, as this can dry out the rolls.
11. Brush with Melted Butter (Optional): Once the rolls are baked, remove them from the oven and immediately brush the tops with the remaining 2 tablespoons of melted butter for extra flavor and a beautiful sheen.
12. Cool and Serve: Let the buttery dinner rolls cool in the pans for a few minutes before transferring them to a wire rack to cool slightly further. Serve warm and enjoy the heavenly taste of homemade buttery dinner rolls! They are best enjoyed fresh but can be stored and reheated if needed.

Nutrition Facts for Buttery Dinner Rolls

(Approximate values per serving, based on 24 rolls)

• Serving Size: 1 roll
• Calories: 180-220 kcal (depending on exact ingredient amounts and size)
• Fat: 8-10g

Note: Nutritional values are estimates and can vary based on specific ingredients used and serving sizes.

Preparation Time for Buttery Dinner Rolls

Get ready to dedicate a little time to these delightful rolls, but trust me, the effort is absolutely worth it! The active preparation time, including mixing and kneading, is approximately 45 minutes. However, the dough needs time to rise twice, which adds about 2-2.5 hours of inactive time. Baking takes around 20 minutes. In total, from start to finish, plan for roughly 3-3.5 hours to enjoy these freshly baked, buttery dinner rolls. Most of this time is hands-off, allowing you to do other things while the dough rises and bakes.

How to Serve Buttery Dinner Rolls

These versatile rolls are the perfect accompaniment to so many dishes and occasions! Here are some delightful ways to serve them:

• Classic Butter and Jam: The simplest and often best way to enjoy these rolls! Serve them warm with a pat of butter and your favorite jam or preserves.
• Alongside Soups and Stews: Buttery dinner rolls are fantastic for soaking up the rich broths of soups like creamy tomato soup, hearty beef stew, or chicken noodle soup.
• With Holiday Meals: No holiday feast is complete without delicious dinner rolls. They are a must-have for Thanksgiving, Christmas, Easter, and any special occasion.
• As a Side for Main Courses: Serve them alongside roasted chicken, pot roast, lasagna, grilled steak, or any main course that benefits from a soft, flavorful bread.
• For Sandwiches and Sliders: While traditionally round, these rolls can also be shaped into longer forms and used to make mini sandwiches or sliders with pulled pork, deli meats, or chicken salad.
• Breakfast or Brunch: Enjoy leftover rolls warmed up with butter and honey or use them to make mini breakfast sandwiches with eggs, bacon, or sausage.
• Bread Basket Addition: Include these buttery rolls in a bread basket for parties or gatherings. They are always a crowd-pleaser.
• Garlic Butter Rolls: For an extra flavor boost, brush the warm rolls with garlic butter (melted butter mixed with minced garlic and parsley) after baking.

Additional Tips for Perfect Buttery Dinner Rolls

1. Use Fresh Yeast: Ensure your active dry yeast is fresh and not expired. Old yeast may not activate properly, leading to flat, dense rolls. If you are unsure, always test your yeast by proofing it as described in the instructions.
2. Warm Milk is Key: The milk should be warm to the touch (around 110-115°F) to activate the yeast effectively. Milk that is too hot can kill the yeast, while milk that is too cold will not activate it properly. Use a kitchen thermometer for accuracy.
3. Don’t Over-measure Flour: Too much flour can result in dry, tough rolls. Measure flour correctly by spooning it into your measuring cup and leveling it off, rather than scooping it directly from the bag. For best accuracy, use a kitchen scale to measure flour by weight.
4. Knead Adequately: Kneading is essential for developing gluten, which gives the rolls their structure and chewiness. Knead for the recommended time to achieve a smooth and elastic dough.
5. Warm Place for Rising: Yeast thrives in warm environments. Find a warm spot in your kitchen for the dough to rise – a slightly warmed oven (turned off!), a sunny spot, or even on top of the refrigerator can work well. Avoid overly hot places, as this can kill the yeast.
6. Don’t Rush the Rise: Allow the dough to fully double in size during both the first and second rises. Rushing the rising process will result in denser, less fluffy rolls. Patience is key for light and airy texture.
7. Handle Dough Gently: Once the dough has risen, handle it gently when punching it down, dividing, and shaping the rolls. Overworking the dough at this stage can deflate it and result in tougher rolls.
8. Bake to the Right Color: Bake the rolls until they are a beautiful golden brown on top and sound hollow when tapped on the bottom. Use a timer and check for doneness around the 18-minute mark. Overbaking will dry out the rolls.

Frequently Asked Questions (FAQ) about Buttery Dinner Rolls

Q1: Can I use instant yeast instead of active dry yeast?
A: Yes, you can substitute instant yeast for active dry yeast. Use the same amount (2 ¼ teaspoons). With instant yeast, you can skip the proofing step and add it directly to the dry ingredients. However, proofing active dry yeast is a good way to ensure it’s active before starting the recipe.

Q2: Can I make the dough ahead of time?
A: Yes! You can prepare the dough through the first rise. After the first rise, punch down the dough, cover it tightly, and refrigerate for up to 24 hours. When ready to bake, let the dough come to room temperature for about 30-60 minutes, then proceed with dividing, shaping, and the second rise.

Q3: Can I freeze dinner rolls?
A: Absolutely! Baked dinner rolls freeze beautifully. Let the rolls cool completely after baking. Wrap them tightly in plastic wrap and then place them in a freezer bag. Freeze for up to 2-3 months. To reheat, thaw them at room temperature or in the refrigerator, then warm them in a low oven (300°F/150°C) for 10-15 minutes until heated through. You can also freeze the shaped, unbaked rolls after the second rise. Freeze them solid on a baking sheet, then transfer them to a freezer bag. To bake from frozen, let them thaw and rise slightly at room temperature for about 1-2 hours, then bake as directed, adding a few extra minutes to the baking time.

Q4: My rolls are not rising, what went wrong?
A: There are a few possible reasons for rolls not rising:
* Yeast Issues: Your yeast might be old, inactive, or killed by milk that was too hot. Always check the expiration date of your yeast and proof it to ensure it’s active.
* Temperature: The dough might be too cold. Yeast needs a warm environment to thrive. Ensure you are using warm milk and letting the dough rise in a warm place.
* Too Much Flour: Excess flour can make the dough too dense and heavy, hindering rising. Measure flour accurately.

Q5: Why are my dinner rolls dense and not fluffy?
A: Dense rolls can result from several factors:
* Insufficient Kneading: Not kneading the dough long enough can prevent proper gluten development, leading to dense rolls.
* Rushing the Rise: Not allowing enough time for both the first and second rises can result in dense texture.
* Too Much Flour: As mentioned before, too much flour can make the dough heavy and dense.

Q6: Can I use whole wheat flour?
A: You can substitute some of the all-purpose flour with whole wheat flour, but it will change the texture of the rolls, making them denser and less fluffy. For best results, start by replacing up to half of the all-purpose flour with whole wheat flour and adjust the liquid if necessary as whole wheat flour absorbs more moisture.

Q7: How do I keep dinner rolls warm after baking?
A: To keep dinner rolls warm after baking, you can wrap them in a clean kitchen towel and place them in a bread basket. For longer periods, you can place them in a preheated oven at a very low temperature (around 200°F/95°C) for a short time, but be careful not to dry them out. Alternatively, use a warming drawer if you have one.

Q8: Can I add herbs or cheese to the dough?
A: Yes, you can definitely customize these dinner rolls! For herb rolls, add about 1-2 tablespoons of dried herbs like rosemary, thyme, or Italian seasoning to the dough during the mixing process. For cheese rolls, you can knead in about 1 cup of shredded cheese (like cheddar, parmesan, or mozzarella) after the first rise, or sprinkle cheese on top before baking. Get creative and experiment with different flavors!

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