Soft dinner rolls

Name: Soft dinner rolls
Total time: 3 h
Yield: 15
Cuisine: american
Ingredients: 240 ml whole milk (1 cup); 60 g unsalted butter (4 tbsp, plus 2 tbsp melted for brushing); 3 tbsp granulated sugar; 7 g instant yeast (one ¼-oz packet, about 2¼ tsp); 1 egg (large, at room temperature); 1 tsp fine salt; 440 g all-purpose flour (about 3½ cups, plus more for the counter)

Pillowy pull-apart rolls brushed with butter: the first yeast bread to try.

⏱ 3 h
🍽 Serves 15
📈 Medium

Vegetarian
Nut-free

Contains: egg, gluten, milk, wheat

AI can make mistakes: always check labels.

Ingredients

240 mlwhole milk1 cup
60 gunsalted butter4 tbsp, plus 2 tbsp melted for brushing
3 tbspgranulated sugar
7 ginstant yeastone ¼-oz packet, about 2¼ tsp
1egglarge, at room temperature
1 tspfine salt
440 gall-purpose flourabout 3½ cups, plus more for the counter

Steps

1
Warm the milk and 4 tbsp butter in a small pot or the microwave until the butter melts, then let it cool until just warm to the touch, about 110°F (43°C). Pour it into a large bowl and whisk in the sugar, yeast and egg.
⏱ 10 min
💡 Too hot and it will kill the yeast: it should feel like a warm bath, not hot.
2
Add the salt and 3 cups of the flour and stir into a shaggy dough. Knead on a floured counter for 8 to 10 minutes (or 5 minutes in a stand mixer with the dough hook), adding the rest of the flour a little at a time, until smooth and only slightly tacky.
💡 The dough should spring back slowly when you poke it.
3
Put the dough in a lightly oiled bowl, cover, and let it rise in a warm spot until doubled, about 1 to 1½ hours.
⏱ 75 min
4
Butter a 9x13-inch pan. Punch the dough down, divide it into 15 equal pieces (about 50 g each), roll each into a smooth ball and set them in the pan in rows of 3 by 5. Cover and let rise until puffy and touching, 30 to 45 minutes. Heat the oven to 375°F (190°C) while they rise.
⏱ 45 min
💡 Pinch the dough underneath each ball to make the top tight and smooth.
5
Bake for 18 to 22 minutes, until golden brown on top. Brush with the melted butter as soon as they come out.
⏱ 20 min
6
Cool for 10 minutes before pulling them apart. Taste one: if they seem plain, sprinkle flaky salt over the buttered tops next time.
⏱ 10 min

Make it easier

Make-ahead rolls

Shape the rolls, cover the pan tightly and refrigerate overnight instead of the second rise.
Next day, let them sit out 45 minutes while the oven heats, then bake as written.

Dietary versions

Swaps checked for this recipe. In the app, Jude makes them for you once he knows your diet and allergies.

AI can make mistakes: always check labels.

Milk allergy: Instead of whole milk: unsweetened oat milk or unsweetened soy milk; Instead of unsalted butter: plant butter or neutral oil for the dough and plant butter for brushing
Dairy-free: Instead of whole milk: unsweetened oat milk or unsweetened soy milk; Instead of unsalted butter: plant butter or neutral oil for the dough and plant butter for brushing
Vegan: Instead of whole milk: unsweetened oat milk or unsweetened soy milk; Instead of unsalted butter: plant butter or neutral oil for the dough and plant butter for brushing; Instead of egg: leave it out and add 2 tbsp more milkThe rolls are a little less rich but still soft.
Egg allergy: Instead of egg: leave it out and add 2 tbsp more milkThe rolls are a little less rich but still soft.

Next time: Next time, brush with garlic butter and chopped parsley, or roll each ball in sesame seeds before the second rise.

A lighter plate: Swap 1 cup of the flour for white whole wheat flour; add a splash more milk if the dough feels stiff.

Per serving (estimate): 160 kcal · 4 g protein · 1 g fiber · 170 mg sodium