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Homemade Dinner Rolls

This recipe guides you through making light and fluffy homemade dinner rolls. Beginning with a yeast-activated dough, the process involves two rises, careful shaping into small balls, and baking in muffin tins until golden brown, resulting in a generous batch perfect for any meal.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 41 minutes
Servings: 24 people
Course: lunch/dinner
Cuisine: American
Calories: 2240.3

Ingredients
  

Main
  • 1 1/4-ounce package dry active yeast
  • 1 cup warm water about 110 degrees F
  • 1/2 cup sugar
  • 1 egg beaten
  • 2 teaspoons salt
  • 1 cup milk scalded but cooled to warm
  • 4 ounces melted butter plus 2 ounces
  • 5 cups flour plus more, as needed
  • 6- cup 3-inch muffin tin pan

Equipment

  • 1 Standing Mixer with Dough Hook
  • 1 Large Mixing Bowl for dough rising
  • 1 6-cup, 3-inch muffin tin pan
  • 1 Pastry Brush for buttering
  • 1 Measuring Cups and Spoons

Method
 

  1. In a standing mixing bowl with dough hook, dissolve yeast in warm water. Let sit until lightly foamy, then stir in sugar and add egg, salt, warm milk, and 4 ounces of butter. Slowly add 5 cups flour, adding more as needed to make an elastic dough. Mix well, then roll out to floured surface and knead dough for about 5 minutes.
  2. Place dough in buttered bowl, cover with towel, and set in a warm place to rise until double in bulk, about 1 hour.
  3. Lightly oil the muffin pan. Punch down dough and form dough into 1-inch balls. Place 3 balls in each muffin tin. Fill muffin pan, cover with towel, and allow to rise an additional 1/2 hour.
  4. Preheat oven to 425 degrees F.
  5. Brush with remaining melted butter. Bake in preheated oven for 10 to 15 minutes, until golden brown.

Notes

1. Ensure your warm water for yeast activation is precisely around 110°F (43°C); too hot will kill the yeast, too cool will hinder its activity. 2. Scalding the milk (heating it almost to a boil, then cooling) is key for a tender crumb as it denatures proteins that can interfere with gluten development. Always cool it to warm before combining with yeast. 3. Flour amounts can vary; add gradually until the dough is elastic and slightly tacky, avoiding excessive flour which leads to dry rolls. 4. For optimal rising, provide a warm, draft-free environment during both proofing stages.