Classic Soft Dinner Rolls

baking pan full of brown, shiny dinner rolls

5 from 1 vote

The softest, fluffiest dinner rolls. The BEST side dish, hands down! Make a big 9x13" pan and enjoy Classic Soft Dinner Rolls for dinner or any holiday meal.

Prep Time10

Cook Time30

Rising Time1 45

Course: Bread, Side

Cuisine: American

Keyword: Dinner Rolls, Soft

Servings: small rolls

Calories: 118kcal

Author: The Subversive Table | Lis Lam

Equipment

Food processor (optional)
9x13" Baking Pan
Large Bowl
Cover -- plastic saran wrap, stock pot lid, or silicone cover
Bench Scraper (or knife)

Ingredients

Dry Ingredients:

5 cups flour
1/4 cup sugar
2 tsp salt
2 1/4 tsp (instant) yeast *see note below if using active yeast

Wet Ingredients:

1 1/2 cup milk, warm (whole, 2%, 1% all work; I don't recommend skim milk)
2 large eggs, lightly beaten
1/2 cup butter, melted and cooled

Egg Wash:

1 large egg, beaten well

Instructions

Food Processor Instructions:

Attach the dough blade to a food processor. Place dry ingredients in the bowl: flour, sugar, salt, instant yeast (if using active yeast, see note below).
Combine wet ingredients in a large measuring cup: milk, eggs, butter. (A 2 cup measuring cup will be very full. A 4 cup measuring cup is better, but not everyone has one.) As the machine runs, carefully pour the wet ingredients in a slow and steady stream until a rough ball forms. Let dough rest 2 minutes. Then pulse for 30 seconds more. The dough will be sticky and rough looking.

Regular Instructions:

In a large bowl, add dry ingredients. Whisk until well combined. Make a well or a hold in the center. Add wet ingredients into the hole. Using a stiff spatula, mix until the dough looks like a shaggy, rough dough ball.

Remaining Instructions:

Knead. Transfer dough ball to a clean, lightly floured counter. Knead dough until smooth and elastic, about 5-10 minutes.
1st Rise. Transfer to a greased bowl and cover with plastic wrap, lid, or silicone cover. Let rise in a warm, draft-free place until doubled in size, about 1-2 hours.
Make into rolls. Transfer dough onto a clean counter. Using a dough scraper or knife, divide into 32 pieces. (I cut the ball into half and then into quarters. There should be 4 quarters in all. Cut 8 balls out of each quarter for 32 pieces.) Roll each piece into a ball. Place in a greased 9x13" baking pan. They can be lightly touching each other.
2nd Rise. Cover the rolls and until fluffy and doubled in size, about 30-45 minutes.
Preheat oven. While the rolls are rising for a 2nd time, preheat the oven at 350F.
Egg wash. Right before baking, brush each the dinner rolls with egg wash.
Bake. Bake until the rolls are golden and the tops are shiny and brown, about 30-35 minutes. Remove from the oven and rest for 10 minutes before serving. Enjoy!

Notes

*1 To mix the dough by hand, combine wet ingredients in a large measuring cup and sprinkle yeast on top. Let sit for 5 minutes until the yeast dissolves and foams. Place remaining dry ingredients in a large bowl. Make a well in the center and add wet ingredients. With a spatula, mix wet and dry ingredients together until shaggy. Dump onto a well-floured surface and knead until smooth and elastic, about 10-15 minutes.

*2. ACTIVE YEAST -- If using active yeast in the food processor, I suggest blooming the yeast in the warm liquid first. Then pour it into the flour mixture while the food processor runs. Make sure to scrape down all the liquid yeast mixture with a small spatula.

*3 The dough is very sticky. Feel free to sprinkle the dough ball and kneading surface with flour from time to time if it gets too sticky.

**Yeast is finicky. There are many ways to kill yeast. Yeast can also die if it's too old. To determine if your yeast is still active, sprinkle a small amount (a pinch) over warm water. If it foams, it's still good. If it doesn't foam, then you may need to get a new batch.

Make Ahead Options:

- Refrigerate overnight. Make the dough the night before. After placing the rolls in a greased baking pan (but before the second rise), cover with plastic wrap and store in the fridge overnight. The yeasted dough will continue to rise slowly in the fridge. The next day, remove the dinner rolls from the fridge. They should be doubled in size. Turn on the oven to preheat. As the oven preheats, keep the rolls at room temperature. Remove the plastic wrap, brush with egg wash, and bake, as per usual.

- Freeze. Make the dough and place the rolls into a greased baking pan. Cover with plastic wrap and place in the freezer. To bake, remove the baking pan from the freezer and store at room temperature (or in the fridge overnight) until the rolls are doubled in size. Remove the plastic wrap, brush with egg wash, and bake, as per usual.

Nutrition