Description
The only dinner roll recipe you’ll ever need!
Ingredients
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Scale
- 2 tbsp active dry yeast
- 1/3 c. sugar
- 2 c. warm water
- 2/3 c. instant dry milk
- 6–8 c. flour
- 2 eggs
- 1/3 c. butter
- 2 tsp salt
Instructions
- Add warm water and yeast into a mixing bowl then sprinkle sugar on top of the yeast. Allow yeast to activate for 5-10 minutes.
- Once yeast is activated and bubbly, add remaining ingredients with only half the amount of flour. Don’t put salt right on top of yeast, it will prevent the yeast from rising. Tip: Add salt on top of the flour.
- Knead the dough in a mixer with a dough hook on low/medium speed for 5 minutes. If kneading by hand, knead for 10 minutes. While kneading, add remaining flour 1/2 cup at a time until the dough is smooth and soft. The dough should still be slightly sticky, this is why I prefer a mixer for this recipe. See note above for how sticky the dough should be.
- Form the dough into a ball and place it in a greased bowl. Cover with plastic wrap and rise for 60-90 minutes or until double in size.
- Prepare two large baking sheets by either greasing with cooking spray or cover with parchment paper. I fit 24 rolls on each of my baking sheets.
- Divide dough into 4 balls.
- Roll each ball into a circle. Use a pizza cutter and cut 12 slices of dough, like a pizza.
- Roll up each slice like a croissant and place on a large baking sheet.
- Repeat steps 7-8 until you have 48 rolls.
- Rise for 45-60 minutes.
- Bake at 375 for 10-13 minutes.
- Rub butter on top of the rolls when they come out of the oven. I use a cold stick of butter for this.
- Serve hot with butter or jam!