Soft & Buttery Dinner Rolls

The first rise, known as fermentation, is a crucial step in the bread-making process that allows the dough to develop flavor and texture. During this phase, yeast consumes sugars present in the dough and produces carbon dioxide gas, which causes the dough to expand. Allowing the dough to rise until it has doubled in size is essential for creating those soft, airy dinner rolls that are so beloved.

Experience the joy of homemade meals with these Heavenly Soft & Buttery Dinner Rolls! This step-by-step guide walks you through making the perfect rolls that are light, airy, and irresistibly buttery. From choosing the right ingredients to mastering dough preparation and rising techniques, you'll find everything you need to impress at your next gathering or simply elevate your weeknight dinners. Enjoy them warm with butter, as sliders, or alongside your favorite soups and stews. You won’t want to miss this delicious addition to your kitchen repertoire!

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Ingredients

4 cups all-purpose flour, plus extra for dusting

2 ¼ teaspoons instant yeast (one packet)

½ cup unsalted butter, melted (plus more for brushing)

½ cup granulated sugar

1 teaspoon salt

1 cup whole milk, warmed (about 110°F)

2 large eggs, at room temperature

1 tablespoon honey (optional, for added sweetness)

Instructions

Activate the Yeast: In a small bowl, combine the warm milk and instant yeast. Let it sit for about 5 minutes until it becomes frothy; this indicates that the yeast is active.

Mix the Dough: In a large mixing bowl, whisk together the flour, sugar, and salt. Make a well in the center and add the melted butter, honey (if using), and the yeast mixture. Crack in the eggs and begin mixing until a soft dough forms.

Knead the Dough: Transfer the dough to a lightly floured surface. Knead the dough for about 8-10 minutes, until it’s smooth and elastic. If the dough is too sticky, add a little more flour, a tablespoon at a time.

First Rise: Place the kneaded dough into a greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place until it has doubled in size (about 1-2 hours).

Shape the Rolls: Once risen, punch down the dough to release the air. Divide it into 12 equal pieces (for large rolls) or 16 pieces (for smaller rolls). Shape each piece into a smooth ball by tucking the edges under. Place the balls in a greased 9x13-inch baking dish or on a lined baking sheet, spacing them close together.

Second Rise: Cover the shaped rolls with a towel and let them rise again for about 30-45 minutes, or until they have doubled in size.

Preheat the Oven: While the rolls are rising, preheat your oven to 350°F (175°C).

Bake: Once the rolls have risen, brush the tops lightly with melted butter. Bake in the preheated oven for 20-25 minutes, or until golden brown on top.

Cool and Serve: Remove the rolls from the oven and brush again with melted butter for extra softness and flavor. Allow them to cool in the pan for about 10 minutes before serving.

Enjoy: These rolls are best enjoyed warm, straight from the oven, with a pat of butter or your favorite jam!

Prep Time: 30 minutes | Total Time: 3 hours | Servings: 12-16 rolls