Dinner Rolls
Ingredients
- 1 cup whole milk – warmed to 105–110°F
- 3 tbsp granulated sugar
- 2 1/4 tsp active dry yeast
- 1 large large egg – beaten
- 4 tbsp unsalted butter – softened
- 3 1/4 cups all-purpose flour
- 1 1/4 tsp fine salt
- 1 tsp neutral oil – for greasing bowl and pan
- 2 tbsp unsalted butter – melted (for brushing)
Instructions
1. In a large bowl, whisk the warmed milk and sugar, then sprinkle the active dry yeast over the top. Let stand until foamy, 5–10 minutes.
2. Beat in the egg and the softened butter until mostly smooth.
3. Add the flour and salt. Mix until a shaggy dough forms, then knead (by hand or mixer) until smooth and elastic, 8–10 minutes.
4. Lightly grease a large bowl and a 9×13-inch baking pan with the neutral oil. Form the dough into a ball, place it in the greased bowl, turn to coat, cover, and let rise until doubled in size, 60–90 minutes.
5. Turn the dough out onto a lightly floured surface. Divide into 12 equal pieces and shape each into a tight ball. Arrange the balls in the prepared pan in 3 rows of 4.
6. Cover and let rise until puffy and the rolls are touching, 45–75 minutes. About halfway through, preheat the oven to 375°F (190°C).
7. Bake until deep golden brown and an instant-read thermometer in the center roll reads about 200°F, 15–18 minutes.
8. Immediately brush the hot rolls with the melted butter. Cool in the pan for 10 minutes, then serve warm.
Dinner rolls are soft, pillowy enriched breads meant to be pulled apart and eaten warm at the table. Their tender crumb comes from milk, butter, and a touch of sugar, which also give a gentle sweetness and a burnished crust when baked. Ideal for soaking up sauces or pairing with savory mains, they strike a balance between lightness and satisfying richness.
In the United States, dinner rolls evolved alongside 19th- and early 20th-century hotel and home baking traditions, with notable relatives like Parker House rolls. Postwar home baking popularized streamlined yeast methods, and community cookbooks cemented the pull-apart pan of 12 as a familiar format. While regional variations exist—from potato-enriched versions to sweeter styles—the archetypal American dinner roll remains a mildly sweet, buttery, and crowd-pleasing staple.