Believe it or not, I have another dinner roll recipe to share with you today! This carboholic can never have enough recipes for bread or rolls! So, I got this recipe for amazing dinner rolls from my sister-in-law at Christmas. She was in charge of the family Christmas gathering and asked if I would make these rolls for the dinner.
Christmas Day is pretty crazy for us and we are busy all day. So I wasn’t going to be able to make the rolls that day. I was going to have to make them the night before on Christmas Eve. I was a little worried because not all homemade rolls are as good the second day.
These rolls were great the second day.
They were still nice and soft and tender. I have discovered that eggs and milk are key in a roll recipe if you want that really soft and tender texture. This recipe has that!
These would be excellent to serve at Easter dinner and could be made the day before if needed!
- 1/3 cup warm water, 110 – 115 degrees
- 2 1/4 tsp active dry yeast
- 1/3 cup + 1/4 tsp granulated sugar
- 1 1/3 cups whole milk, warmed to 110 – 115 degrees
- 3/4 cup salted butter, at room temperature, divided
- 1 large egg
- 1 1/2 tsp salt
- 4 1/2 cups all-purpose flour*
- In a bowl of a stand mixer, combine warm water, yeast, and the 1/4 tsp sugar. Let sit for 5 – 10 minutes until mix foamy.
- Add the 1/3 cup sugar, warm milk, 5 Tbsp of the butter, egg, and salt to the yeast mixture.Using the whisk attachment blend the mixture together. Then mix in 2 cups of the flour flour and mix until well combined.
- Switch attachment to a dough hook, then mix on low speed, slowly add remaining 2 1/2 cups flour and mix until dough is smooth and elastic, about 4 – 5 minutes (dough should be slightly sticky when touched).
- Transfer dough to a greased, large mixing bowl and cover bowl with plastic wrap. Allow dough to rise in a warm place, free from draft, until double in size, about 1 1/2 hours. I preheat my oven to 170 or warm. Once heated I turn the oven off and place the dough in the oven. It only taks 30-60 minutes for the dough to raise this way.
- Punch dough down and divide dough into two equal portions. Shape each portion into a ball. Roll each dough ball out on a lightly floured surface into a large circle about 13 inches across (try to keep dough as much of an even thickness as possible).
- Spread each circle of dough evenly with all but 3 Tbsp of the remaining butter. Cut each circle into 4 equal quarters, then each quarter into 3 wedges (just imagine cutting pizza slices or pie slices). Roll each wedge up, beginning on wide (outside) edge.
- Place rolls to a buttered 10 x 15 inch cookie sheet (the tip of the rolled wedge should be tucked on the bottom. Note that you can fit 3 rows of 8 rolls). Cover rolls loosely with plastic wrap and let rise in a warm place until double in size, about 1 hour. Again I do this in the warm oven and it takes about 30 minutes.
- Preheat oven to 375 degrees. (if raising rolls in the oven be sure to remove the rolls before preheating the oven) Remove plastic wrap from rolls and bake at 375 for 15 – 19 minutes until golden brown. Remove from oven and brush with remaining 3 Tbsp butter (you may not need all of it). Serve warm or allow to cool and store in an airtight container. Makes 2 dozen.