Buttery Yeast Dinner Rolls
Soft yeast rolls enriched with milk, egg, and melted butter, risen twice and brushed with butter after baking.
Equipment
- Large mixing bowl
- Baking dish
- Pastry brush
- Clean kitchen towel
Ingredients
Main Ingredients
- 4 cup all purpose flour plus up to 1/2 cup more as needed
- 2 tsp instant yeast
- 2 tbsp sugar
- 1 tsp salt
- ½ cup warm water
- ¾ cup warm whole milk
- ½ cup unsalted butter melted and cooled, plus 1 tablespoon for brushing
- 1 large egg
Instructions
Cooking
- Foam. Stir the water, sugar, and yeast and wait five minutes.
- Mix. Add the milk, butter, egg, salt, and flour and knead eight minutes until smooth.
- Rise. Let the dough double in a covered greased bowl, about one hour.
- Shape. Divide into twelve balls, place in a greased dish, and let them puff thirty minutes.
- Bake. Bake at 375 degrees F for about twenty minutes and brush with butter.
Notes
Substitutions: Bread flour gives a chewier roll, and half and half replaces milk.
Tips: Keep the dough slightly tacky and let it rise fully.
Storage: Two days at room temperature or three months in the freezer.
Nutrition is calculated for one roll.