• Buttery Dinner Rolls

    By Jeri Mobley-Arias

    These dinner rolls are fluffy pieces of coveted goodness that disappear from the table minutes after popping them out of the oven.

    • What’s the secret to fluffy, delicious rolls? Make them with love and a good helping of butter–yup, it’s that simple. Okay, there are a few extra steps involved, but I assure you it’s worth it. These rolls are quite delicious piping hot from the oven, or make for great next-day breakfast sandwiches–if they last that long. The recipe is straightforward, just takes a little bit of time to make, as the dough has to rise twice before baking.

      You’ll notice in the details below that the dough calls for sugar, butter and two–rather than one–egg. This is because this dinner rolls recipe is a rich dough recipe. The aforementioned ingredients will yield softer + richer bread. Bread recipes that call for less fat + sugar in the dough is known as lean bread–think of focaccia, french bread–yielding a crustier + chewier texture.

      Alright, a brief rundown of the steps: 1. Make the dough 2. Knead for 5 minutes 3. Cover with plastic wrap and let it rise (this step usually takes 1½-2 hours 4. Punch the dough to release excess air, form into balls, and place on baking sheet. 5. Let the rolls rise again, this time, for 1 hour. 6. Bake for 20-25 minutes until golden brown and brush with butter.

      Tip: Have a kitchen scale handy. This makes it easier and more precise when portioning out the dough.

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  • Buttery Dinner Rolls

    By Jeri Mobley-Arias

    These dinner rolls are fluffy pieces of coveted goodness that disappear from the table minutes after popping them out of the oven.

    • Total Time:
      2 hours 40 minutes
    • Servings:
      16 rolls


    • 1 packet active dry yeast (equals 2¼ tsps)
    • ¼ cup warm water (110°-115°F)
    • ½ tsp sugar
    • dinner Rolls
    • 4 cups all purpose flour
    • ⅓ cup sugar
    • 1 tsp kosher salt
    • 1½ sticks unsalted butter, melted
    • 2 eggs
    • 1 cup whole milk, warm (110°F)


    1. Prepare your yeast. In a small bowl, add yeast, warm water, and sugar and stir well. Will take ~roughly 15 minutes to activate yeast.
    2. In a small saucepan, melt butter. Set aside.
    3. Cover and set in a warm place. Yeast foam should double in size in 15 minutes.
    4. In a large standing mixer bowl, add 2 cups of flour, sugar and salt and whisk until ingredients are well mixed.
    5. Add 5 tbsps of melted butter, yeast mixture, and milk. Using your knead hook, turn standing mixer on low and slowly add remaining 2 cups of flour.
    6. Increase mixing speed to high and knead for 5 minutes.
    7. Add 1 tbsp of melted butter to a large mixing bowl. Add the dough, cover bowl with plastic wrap and place in a warm place for 1½-2 hours. This will be the first rise.
    8. Once dough has doubled in size, remove plastic wrap and punch down the dough. Turn dough onto a lightly floured surface and knead for two minutes.
    9. Divide the dough into 16 equal portions and roll into a ball. As you roll, lightly pull the sides to the bottom until the tops of the dough ball are smooth. Do this until you’ve rolled 16 balls.
    10. In a 9 x 13 baking pan, add 4 tbsps of butter to the pan, tilting to coat the bottom and sides.
    11. Add a the dough to the pan. Each row should have 4 balls of dough.
    12. Cover the pan with plastic wrap and place in a warm place. Wait 1 hour or until the dough balls have doubled in size.
    13. Preheat oven to 375°F.
    14. Cook rolls for 20 minutes or until golden brown. If dinner rolls are browning too soon, lightly cover the pan with foil.
    15. When ready, remove from oven and brush tops with remaining 2 tbsps butter.
    16. Best if eaten warm.


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