Classic Homemade Dinner Rolls

• •0.8 cup warm milk (105-115°F / 40-46°C)
• •2 teaspoon active dry yeast
• •1.5 tablespoon granulated sugar
• •2.5 cup all-purpose flour, plus more for dusting
• •0.8 teaspoon salt
• •1 large egg, room temperature
• •3 tablespoon unsalted butter, melted and cooled, divided

Instructions

1. 1

   In a large bowl or the bowl of a stand mixer, combine the warm milk, active dry yeast, and 1 teaspoon of the granulated sugar. Stir gently and let sit for 5-10 minutes until foamy. This indicates the yeast is active.

2. 2

   Add the remaining granulated sugar, all-purpose flour, salt, egg, and 2 tablespoons of the melted butter to the yeast mixture. Mix with a spoon or the dough hook attachment of a stand mixer on low speed until a shaggy dough forms.

3. 3

   Knead the dough for 8-10 minutes, either by hand on a lightly floured surface or using the stand mixer on medium-low speed, until the dough is smooth, elastic, and no longer sticky. It should pass the 'windowpane test' (stretch a small piece thin enough to see light through without tearing).

4. 4

   Lightly grease a clean large bowl with a little oil or cooking spray. Place the dough in the bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 60-90 minutes, or until doubled in size.

5. 5

   Once risen, gently punch down the dough to release the air. Turn the dough out onto a lightly floured surface and divide it into 8 equal pieces. Shape each piece into a smooth, round ball.

6. 6

   Lightly grease an 8-inch round baking pan or a small square baking dish. Arrange the shaped rolls in the prepared pan, leaving a small space between each roll. Cover the pan loosely with plastic wrap or a kitchen towel and let the rolls rise again in a warm place for 30-45 minutes, or until puffy and nearly doubled in size.

7. 7

   Preheat your oven to 375°F (190°C) about 15 minutes before the end of the second rise. Once the rolls have risen, bake them for 15-20 minutes, or until golden brown on top and cooked through. If desired, you can brush the tops with a little egg wash (1 egg yolk + 1 tablespoon water) before baking for extra shine.

8. 8

   Immediately after removing the rolls from the oven, brush the tops with the remaining 1 tablespoon of melted butter. This adds flavor and keeps the crust soft. Serve warm.

Chef's Tips

• 💡Ensure your milk is between 105-115°F (40-46°C). Too cold and the yeast won't activate; too hot and it will kill the yeast.
• 💡For a warm rising environment, you can preheat your oven to its lowest setting for a few minutes, then turn it off and place the covered dough inside. Alternatively, place the bowl in a sunny spot or near a warm appliance.
• 💡Do not add too much extra flour during kneading; a slightly sticky dough is better than a dry, tough one. Add flour sparingly, just enough to prevent sticking.
• 💡Leftover rolls can be stored in an airtight container at room temperature for up to 2-3 days. Reheat briefly in the microwave or oven for best results.