Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Classic Dinner Rolls

Scott Phillips

Servings: Yields 16 rolls.

Ingredients

  • 18 oz. (4 cups) all-purpose flour
  • 1 package (2-1/4 tsp.) rapid-rise yeast
  • 1/3 cup sugar
  • 1 tsp. salt
  • 1 cup milk
  • 4 oz. (8 Tbs.) unsalted butter
  • 3 large egg yolks

Nutritional Information

      Nutritional Sample Size per roll
      Calories (kcal) : 200
      Fat Calories (kcal): 70
      Fat (g): 8
      Saturated Fat (g): 4
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 2
      Cholesterol (mg): 55
      Sodium (mg): 160
      Carbohydrates (g): 29
      Fiber (g): 1
      Protein (g): 5

Preparation

  • In a large bowl of an electric mixer, whisk together the flour, yeast, sugar, and salt. Put the bowl in the mixer stand and fit it with the dough hook.
  • In a small saucepan, heat the milk and butter, stirring until the butter melts and the liquid is very warm, between 115° and 125°F.
  • Dump the warm milk-butter mixture and the egg yolks into the flour and mix on medium-low speed until combined. Increase the speed to medium high and beat until the dough is smooth and shiny, about 8 minutes.
  • (If you don’t have a stand mixer, you can make a well with the dry ingredients, gradually add the wet, and then knead the dough by hand until smooth and shiny.)
  • Remove the dough from the bowl, shape it into a neat ball, and then return it to the bowl. Lightly grease the sides of the bowl and cover the top securely with plastic. Let rise in a warm spot until doubled in size, about 45 minutes.

  • Lightly grease a 9×13-inch baking dish. Turn the dough onto a clean work surface (no need to flour; the dough is soft but not sticky) and gently press to deflate. Using a pastry scraper, divide the dough into 16 equal pieces, each about 2 oz. (use a scale to be sure).
  • Put a piece of dough in your palm (again, no flour). With the edge of your other palm (curved slightly), press gently but firmly on the dough, rotating it repeatedly until it forms a smooth-skinned ball with a sealed bottom. Put the ball in the pan, sealed side down, and repeat with the remaining dough.
  • Cover the pan with plastic and let the dough rise until almost doubled, about 30 minutes. Meanwhile, heat the oven to 375°F. Remove the plastic and bake the rolls until they’re puffed and browned, about 20 minutes. Serve warm.

Make Ahead Tips

You can make the dough and shape the rolls up to a day ahead of baking. Take the recipe to the point where the rolls are shaped and in the pan but not yet proofed and immediately refrigerate them. About four hours before you’re ready to bake, transfer them to a warm place to let them proof until almost doubled before baking them.

Reviews

Rate or Review

Reviews

  • basilberry | 05/22/2016

    These rolls are very good and very easy to make! Been making it for a few years now.

  • JanBangor | 03/27/2016

    These are wonderful rolls; they're tender, moist, flavorful, and beautiful. I've made them at least 30 times and I'm never disappointed. I don't usually eat white bread, either!

Show More

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Durham, North Carolina (412)

From rooftop to rain in North Carolina, Moveable Feast host Pete Evans is joined by the Lantern restaurant co-founders and siblings Andrea & Brendan Reusing to create an amazing local…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks