I love the taste of fresh homemade dinner rolls; the little extra work is totally worth the extra taste. Watch our quick video below to see how they come together:
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I use instant yeast so I don’t have to bother with proofing the yeast in warm water with sugar. If you do go that route with active dry yeast instead of the instant, be sure to check that your water isn’t hotter than 110 degrees, because too high a temperature kills yeast (which means your dough won’t rise!) The ratio of flour to water depends upon the moisture content of the flour, the humidity in your kitchen, and how you measure the flour. My 5 cups of flour weighed 25 oz, plus a little extra flour when I formed the rolls. This dough can also be used to make cinnamon rolls, or you could freeze the unbaked rolls in the freezer for up to 3 months.
Ingredients & Instructions:
1 1/2 cups water
1 tbsp + 3/4 tsp instant yeast
1/4 cup (4 Tbsp) butter, melted
2 Tbsp milk
1 egg, slightly beaten
1 Tbsp kosher salt
5 cups all-purpose flour
3 Tbsp granulated sugar
1. Stir the flour, salt, sugar and instant yeast to combine.
2. Mix the water, melted butter, milk, and egg in a large measuring cup, then pour into the flour. Stir with a wooden spoon until it comes together and is too stiff to keep stirring.
3. Add a little flour as needed and knead the dough on a floured surface until it forms a smooth, elastic ball.
4. Place the dough in a warm area, covered, until it doubles in size, about one hour (if your kitchen is very cold it could take longer).
5. Line two half sheet pans with parchment paper. Divide the dough into 24 pieces (I weighed each of the rolls to make sure they were 2 oz so that all the rolls would be the same size). Place the rolls 2 inches apart, 12 to a pan, and cover.
6. Preheat the oven to 400F.
7. Allow the rolls to rise until almost doubled again, about 30 minutes.
8. Brush the tops with additional melted butter.
9. Bake for 12-14 minutes, until golden brown.
Makes 24 dinner rolls