Basic Dinner Rolls
Tools You'll Need
- Measuring Cups
- Measuring Spoons
- Large Glass or Ceramic Bowl
- Rimmed Baking Sheet
- Small Saucepan
- Cotton Kitchen Towel
- Pastry Brush
- Standing Mixer with Dough Hook (optional)
- Plastic Wrap
- 3 ½ cups all-purpose flour
- 3 teaspoons instant yeast
- 1 ½ teaspoons salt
- 1 tablespoon sugar
- 1 ½ cups whole milk
- 1 ½ tablespoons unsalted butter, softened
- Vegetable oil for bowl and baking sheet
- ½ stick melted butter - Toppings
- Poppy seeds, sesame seeds, or rolled oats (optional) - Toppings
In a large bowl, whisk together flour, yeast, salt, and sugar.
Bring ingredients to a boil
Place a small saucepan over low heat and combine milk and butter until lukewarm and butter has melted. Don’t bring to a boil.
Mix with fork
Pour into bowl of dry ingredients. Mix with a fork to make a rough dough.
Knead the dough
Using a standing mixer with dough hook, or by hand, knead the dough until smooth and silky.
Let the dough rise
Place dough in a lightly-oiled bowl and cover with plastic wrap. Let it rise in a warm place until doubled in size, about 1 hour.
Uncover the dough
After an hour, uncover and punch the air out of dough.
Oil baking sheet
Oil a rimmed baking sheet and set aside.
Roll into balls
Pull off small pieces of dough the size of walnuts and roll into balls. Place on baking sheet, leaving about a 1/4 inch between each. You should have 6 rows of 5 dough balls.
Let the dough rise
Cover with a kitchen towel and let rise in a warm place for approximately 30 minutes.
While dough is rising, preheat oven to 375 degrees.
Melt ½ stick butter in a small saucepan.
Butter the rolls
Using a pastry brush, paint the rolls with melted butter and top with either poppy seeds, sesame seeds, or oats.
Bake rolls until golden brown, about 15 to 18 minutes.
Transfer to a cooling rack or serve immediately.