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There is nothing better than the smell of freshly baked Dinner Rolls coming out of the oven…am I right? 🙂
If you are a regular reader here at A Family Feast – we gave you a sneak peek at these delicious dinner rolls last week!
These dinner rolls were shown as part of our Wolf Gourmet Countertop Oven product review and giveaway post (have you entered yet – you only have until October 31st!) and while we made these dinner rolls in that awesome countertop oven – any conventional range or wall oven will also work well.
The dough for these dinner rolls mixes up quickly and is very easy to handle, but you do need to let the dough proof for a few hours – right after you mix it, and then again after the dough is formed into balls – before baking them in the oven.
This dinner roll recipe is perfect for a special holiday dinner but easy enough for every day! It is also very versatile! You could use this same recipe to make equally-delicious dinner rolls topped with sesame seeds or poppy seeds – just sprinkle the seeds on right after the egg wash step in the recipe.
You can also bake these dinner rolls in advance and freeze them. Just defrost then wrap a few in foil and place in a moderate oven until warm.
Don’t forget the butter!
Adapted from The Bread Baker’s Apprentice: Mastering the Art of Extraordinary Bread (affiliate link).
- 4 3/4 cups unbleached bread flour
- 1 1/2 teaspoons salt
- 1/4 cup powdered milk
- 3 1/4 tablespoons granulated sugar
- 2 teaspoons instant dry yeast
- 1 large egg, room temperature and beaten slightly
- 3 1/4 tablespoons unsalted butter, melted
- 1 1/2 to 1 3/4 cup room-temperature water
- 1 egg whisked with one teaspoon of water to use as an egg wash
- In the bowl of a stand mixer with the paddle attachment mix flour, salt, dry milk, sugar and yeast.
- Add egg, butter and 1 ½ cups of the water and mix to combine.
- Slowly add some or all of the remaining ¼ cup of water to form a soft subtle dough. It should be slightly tacky. If needed, add a little more flour to get the correct consistency.
- Knead the dough with a dough hook or by hand for 6-8 minutes. Pull out a piece after 6 minutes and stretch it flat and see if you can see through the stretched dough without it breaking. This is called the windowpane test. If not, knead for two more minutes.
- Oil a large bowl, coat the dough ball in the oil and cover with plastic wrap.
- Ferment in a warm place (80 degrees is ideal) for 1 ½ to 2 hours or until doubled in size.
- Roll the dough into a log and cut into 18 pieces. Cut in half then each half in thirds then each third into thirds for a total of 18 pieces. Roll each piece into a ball by pulling the dough to a center point and pinching. Then place seam down on the counter, mist with a little spray oil, cover with a towel and let rest 20 minutes.
- After 20 minutes transfer to two parchment lined sheet pans, nine per pan evenly spaced.
- Mist with spray oil, cover with a towel or plastic and proof 90 minutes or until doubled in size.
- Preheat oven to 400 degrees F.
- Remove towel or plastic and brush the tops with the egg wash, being careful to not let it drip down to the pan.
- Bake rolls for 15 minutes or until golden brown and try not to eat them all before serving.
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