ClockPlayEmailInstagramLinkSMSTwitterYouTubeXSearchClockRight ArrowArrow DownCaret downCaret upCaret leftCaret rightHamburger MenuPop OutThumbs upThumbs up buySpeechAudio onReplayPlusMinusSad smiley faceNo resultsSwap
Skip to Content
97% would make again

The Ultimate Dinner Rolls

Sometimes, the best part of a home-cooked dinner is the simplest part. That’s right, we’re talking about rolls: buttery and flaky, they capture all things right about freshly-baked bread. Sure, bread baking can seem scary at first, but fear not: with our easy guide, you’ll be making some of the best dinner rolls around. Pair ‘em with any meal and you’ve got yourself a winner.

Pierce Abernathy
Tasty Team

Inspired by allrecipes.com

Ingredients

for 16 servings

  • 1 cup whole milk (240 mL)
  • ½ cup warm water (120 mL)
  • ¼ cup unsalted butter (60 mL), melted
  • ¼ cup sugar (50 g)
  • 2 ¼ teaspoons active dry yeast, 1 packet
  • 4 cups all-purpose flour (500 g), plus more for dusting
  • 1 ½ teaspoons kosher salt
  • 2 large eggs, room temperature
  • neutral oil, for greasing
  • sea salt, for sprinkling

Nutrition Info

  • Calories 196
  • Fat 5g
  • Carbs 29g
  • Fiber 1g
  • Sugar 3g
  • Protein 5g

Estimated values based on one serving size.

Preparation

  1. In a liquid measuring cup or small bowl, combine the warm milk, warm water, melted butter, and sugar.
  2. Sprinkle the yeast evenly over the wet ingredients, stir to combine, and let stand for 5 minutes, until foamy
  3. In a large bowl, combine the flour and salt, and stir to combine. Beat 1 egg, then add to the bloomed yeast mixture. Pour the wet ingredients into the flour and use a knife to stir until the mixture just comes together and forms a dough. Turn the dough out onto a lightly floured surface and knead for 5-10 minutes, or until the dough becomes smooth. Add more flour as needed to keep the dough from sticking. To test if it’s done, tear off a small piece of dough and stretch into a thin layer. If the dough doesn’t rip, it’s ready. Or, press a finger into the dough to see if it bounces back.
  4. Lightly grease a large glass bowl with oil. Add the dough, cover with plastic wrap, and let rest for 1 hour, or until doubled in size.
  5. Punch down the dough, then turn out onto a floured surface. Knead for a few more minutes, just until the dough is smooth, about 2 minutes.
  6. Divide the dough into 16 equal balls, roughly the size of tangerines.
  7. Knead the balls, gathering the edges of the dough toward the center to make a taut, round ball with a smooth top.
  8. Place the rolls on a parchment paper-lined baking sheet. Cover with plastic wrap and let rise for 30 minutes.
  9. Preheat the oven to 375˚F (190˚C).
  10. Beat the remaining egg in a small bowl. Uncover the rolls and brush with the egg wash. Lightly sprinkle the rolls with sea salt.
  11. Bake for 25-30 minutes, or until the rolls have lightly browned and doubled in size.
  12. Enjoy!

Ingredients

for 16 servings

  • 1 cup whole milk (240 mL)
  • ½ cup warm water (120 mL)
  • ¼ cup unsalted butter (60 mL), melted
  • ¼ cup sugar (50 g)
  • 2 ¼ teaspoons active dry yeast, 1 packet
  • 4 cups all-purpose flour (500 g), plus more for dusting
  • 1 ½ teaspoons kosher salt
  • 2 large eggs, room temperature
  • neutral oil, for greasing
  • sea salt, for sprinkling

Nutrition Info

  • Calories 196
  • Fat 5g
  • Carbs 29g
  • Fiber 1g
  • Sugar 3g
  • Protein 5g

Estimated values based on one serving size.

Preparation

  1. In a liquid measuring cup or small bowl, combine the warm milk, warm water, melted butter, and sugar.
  2. Sprinkle the yeast evenly over the wet ingredients, stir to combine, and let stand for 5 minutes, until foamy
  3. In a large bowl, combine the flour and salt, and stir to combine. Beat 1 egg, then add to the bloomed yeast mixture. Pour the wet ingredients into the flour and use a knife to stir until the mixture just comes together and forms a dough. Turn the dough out onto a lightly floured surface and knead for 5-10 minutes, or until the dough becomes smooth. Add more flour as needed to keep the dough from sticking. To test if it’s done, tear off a small piece of dough and stretch into a thin layer. If the dough doesn’t rip, it’s ready. Or, press a finger into the dough to see if it bounces back.
  4. Lightly grease a large glass bowl with oil. Add the dough, cover with plastic wrap, and let rest for 1 hour, or until doubled in size.
  5. Punch down the dough, then turn out onto a floured surface. Knead for a few more minutes, just until the dough is smooth, about 2 minutes.
  6. Divide the dough into 16 equal balls, roughly the size of tangerines.
  7. Knead the balls, gathering the edges of the dough toward the center to make a taut, round ball with a smooth top.
  8. Place the rolls on a parchment paper-lined baking sheet. Cover with plastic wrap and let rise for 30 minutes.
  9. Preheat the oven to 375˚F (190˚C).
  10. Beat the remaining egg in a small bowl. Uncover the rolls and brush with the egg wash. Lightly sprinkle the rolls with sea salt.
  11. Bake for 25-30 minutes, or until the rolls have lightly browned and doubled in size.
  12. Enjoy!

Inspired by allrecipes.com

Submit a recipe to Tasty

Have a recipe of your own to share?Submit your recipe here.

Submit your recipe here.