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Soft Dinner Rolls

The fluffiest dinner rolls ever. Shiny tops. Sweet, tender interior. The Soft Dinner Rolls of your dreams.
Prep Time10 mins
Cook Time30 mins
Rising Time1 hr 45 mins
Course: Bread, Side
Cuisine: American
Keyword: Dinner Rolls, Soft
Servings: 32 small rolls
Author: The Subversive Table | Lis Lam

Equipment

  • Food processor
  • 9x13" Baking Pan

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
  • 2 large eggs, lightly beaten
  • 1/2 cup butter, melted and cooled

Egg Wash:

  • 1 large egg, beaten well

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).
    white food processor on kitchen counter
  • 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.
    sticky dough in food processor bowl
  • Knead dough until smooth and elastic, about 5-10 minutes. Transfer to a greased bowl and cover with plastic wrap. Let rise in a warm, draft-free place until doubled in size, about 1-2 hours.
    bread dough in white bowl
  • When the dough has doubled in size, punch it down. Then divide into 32 equal-sized rolls. I cut the dough in half, then keep cutting the dough in half until I get to 32. An easy way to keep track is to work with one half at a time and divide each half into 16 rolls. Cover and let rise until doubled in size, about 30-45 minutes.
    unproofed dinner rolls in a baking pan
  • Heat oven to 350F/175C during the second rise. When the rolls are ready, brush each roll with egg wash.
    brushing egg wash on dinner rolls
  • Bake until tops are shiny and brown, about 30-35 minutes. Remove from the oven and let sit for 10 minutes before serving. Enjoy!
    baking pan full of brown, shiny dinner rolls

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 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.  Two tools will be especially helpful:  a stiff spatula and a bench scraper.  A stiff spatula helps to scrape the dough from the food processor to the kneading surface.  A bench scraper makes kneading easier, as the dough will stick to the surface and need to be scraped off every so often. 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.