Old-Fashioned Dinner Rolls
Dinner Rolls
Soft, golden dinner rolls made with milk, butter, and a simple yeast dough for a tender crumb and classic holiday-table flavor.
Old-fashioned dinner rolls are the kind of bread that makes a simple meal feel cared for. The dough is enriched with warm milk, butter, and an egg, which gives the rolls a tender crumb, light sweetness, and the familiar aroma of a family table set for Sunday supper or a holiday dinner.
The method is traditional but approachable: wake the yeast in warm milk, knead until the dough turns smooth and springy, then let time do most of the work. A slow rise builds flavor while a second rise in the pan gives the rolls their soft pull-apart sides and rounded tops.
Brush the rolls with butter as soon as they come out of the oven so the crust stays supple and glossy. Serve them warm with more butter, use them to swipe through gravy, or split the leftovers for breakfast sandwiches the next morning.
Nutrition (per serving)
Directions
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1
Warm the milk until it feels like bathwater, about 105 to 110°F, then stir it with the yeast and 1 tablespoon of the sugar in a large bowl. Let stand for 5 to 10 minutes, until foamy.
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2
Whisk in the remaining sugar, melted butter, and egg until the mixture looks smooth.
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3
Add 3 cups of the flour and the salt, then stir until a shaggy dough forms. Add the remaining flour a few tablespoons at a time only if the dough is very sticky.
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4
Knead on a lightly floured surface for 8 to 10 minutes, until the dough is smooth, elastic, and springs back slowly when pressed.
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5
Place the dough in a lightly buttered bowl, cover, and let rise in a warm spot for 60 to 75 minutes, until doubled.
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6
Punch down the dough and divide it into 12 equal pieces. Tuck the edges under each piece and roll into smooth balls.
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7
Arrange the dough balls in a buttered 9-by-13-inch baking dish, cover, and let rise for 35 to 45 minutes, until puffy and nearly touching.
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8
Heat the oven to 375°F. Bake the rolls for 18 to 20 minutes, until the tops are golden brown and the centers read about 190°F.
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9
Brush the hot rolls with softened butter and let them cool for 10 minutes before pulling apart and serving.
Ingredients
- Whole milk:1 cup
- Active dry yeast:2 1/4 tsp
- Granulated sugar:1/4 cup
- Unsalted butter, melted:1/4 cup
- Large egg:1
- All-purpose flour:3 1/2 cups
- Fine sea salt:1 1/2 tsp
- Unsalted butter, softened for brushing:2 tbsp
Tips & Notes
- If the milk is too hot, it can weaken the yeast; use a thermometer or test that it feels warm, not hot.
- For the softest rolls, avoid adding too much extra flour during kneading.
- The shaped rolls can be covered and refrigerated overnight, then brought to room temperature before baking.
