Make incredibly soft, fluffy, and buttery yeast rolls perfect for any family dinner or holiday meal. This recipe yields classic dinner rolls with an optional quick rise.
Author:Owen Harper
Prep Time:20 min
Cook Time:20 min
Total Time:1 hour 55 min
Yield:12 to 16 rolls
Category:Side Dish
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup warm milk (about 110°F)
2 1/4 teaspoons active dry yeast
1/4 cup granulated sugar
1/2 cup unsalted butter, melted, plus extra for brushing
1 large egg, lightly beaten
1 teaspoon salt
3 1/2 to 4 cups all-purpose flour
Instructions
Combine the warm milk, yeast, and sugar in a large bowl. Let stand for 5 minutes until foamy.
Stir in the melted butter, egg, and salt into the yeast mixture.
Gradually add the flour, 1 cup at a time, mixing until a soft dough forms.
Turn the dough out onto a lightly floured surface and knead for 5 to 7 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size. (For a quicker rise, use warm water and let it rise for 30 minutes).
Punch down the dough gently. Divide the dough into 12 or 16 equal pieces. Roll each piece into a smooth ball.
Place the dough balls close together in a greased 9×13 inch baking pan. Cover and let rise again for 30 to 45 minutes, or until puffy.
Preheat your oven to 375°F (190°C).
Bake for 15 to 20 minutes, or until the tops are golden brown.
Immediately brush the tops generously with melted butter while the rolls are hot. Serve warm.
Notes
For a Texas Roadhouse style flavor, brush the baked rolls with melted butter mixed with a pinch of garlic powder and salt.
To make sweet cinnamon butter, mix 1/2 cup softened butter with 1/4 cup brown sugar and 1 teaspoon ground cinnamon.
If you prefer Parker House style, flatten the dough balls slightly before the second rise and fold them in half before placing them in the pan.