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Dinner Rolls

Dinner Rolls

  • Yield: 14 rolls
  • Prep Time: 3 hours, 25 minutes
  • Cooking Time: 22 minutes
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  • 1 cup Whole milk, warm
  • 1 packet Instant yeast
  • 2 tbsp Sugar, divided
  • 1 Egg
  • 1/4 cup Unsalted butter, room temperature
  • 1 tsp Salt
  • 3 cups All-purpose flour or bread flour


  1. Whisk  together the warm milk, yeast and 1 tbsp of sugar in the bowl of a stand mixer. Cover and let sit for 5 minutes.
  2. Lightly grease a large bowl with oil and set aside.
  3. Add the remaining sugar, egg, butter, salt and 1 cup flour. With a dough hook or paddle attachment, mix on low for 30 seconds to combine.
  4. Scrape down the sides of the bowl. Add the remaining flour and beat on medium until the dough comes together and pulls away from the sides of the bowl, about 2 minutes, careful not to overmix. Dough should be soft and slightly sticky, but manageable with floured hands. If dough seems too wet, add 1 tbsp of flour at a time until it is manageable.
  5. Knead the dough for 3 minutes, either in the mixer or by hand.
  6. Place the dough ball in the prepared bowl, turning it to coat all sides in the oil. Cover bowl and allow the dough to rise for 1-2 hours, or until double in size.
  7. Grease a 9×13 inch glass baking pan.
  8. When the dough is ready, punch it down to release the air, then divide it into 14-16 equal peices.
  9. Shape each piece into a smooth ball and arrange evenly in the prepared baking pan.
  10. Cover pan with foil and allow to rise until puffy, about 1 hour.
  11. Move oven rack to a lower position and preheat oven to 350F.
  12. Bake for 20-25 minutes, rotating pan halfway through, until tops are golden brown.
  13. Serve immediately or cover rolls tightly and store at room temperature for 2-3 days, or in the refrigerator for up to 1 week.


Recipe adapted from