The Best White Dinner Rolls

Total Time
2hrs 15mins
Prep 2 hrs
Cook 15 mins

This is usually the roll recipe I turn to. It is quick to throw together and the rolls turn out beautifully. I shape them a special way- feel free to shape them how you please though.

Ingredients Nutrition

Directions

  1. In a large mixing bowl, mix together warm water and dry milk until dissolved.
  2. Stir in the yeast, followed by the sugar, salt, butter, and egg. (In the order specified).
  3. Add 2 cups of the flour, mixing on low until moistened. Increase mixing speed to medium and beat for 2 minutes until smooth.
  4. Add 2 more cups of flour, mixing on low until moistened and then on medium for 2 minutes.
  5. Gradually add remaining flour 1/2 cup at a time until a soft, but manageable dough forms. You may not need to add the full amount. A softer dough produces a lighter roll.
  6. Cover dough and let rise until doubled, about 1 hour.
  7. Punch dough down and roll into a 8x18 inch rectangle and 1/4 inch thick.
  8. Brush melted butter over dough. With pizza cutter, cut dough in half lengthwise to make two strips, about 4 inches wide. Cut horizontally to make about 16 pieces of dough.
  9. Starting with short end, roll up one piece of dough jelly roll style with butter on the outside. Place in a greased glass pan with sides.
  10. Repeat with remaining pieces of dough, making sure that all rolls face the same direction.
  11. Cover and let rise until double. Bake at 375 for 12-15 minutes or until golden brown. Don't overbake!
  12. Brush with additional butter if desired. Cool in pan on wire rack for 5 minutes. Remove from pan before they get soggy.

Reviews

(1)
Most Helpful

This recipe made wonderfully soft and *huge* rolls! I halved the recipe intending to make 8 rolls but probably could have made at least 12 out of this soft and fluffy dough. I shaped them as you specified and they were buttery good. Served them with soup; also had one with honey butter - yum - thanks for posting! Made for My 3 Chefs November 2008

loof November 18, 2008

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