Dinner Rolls

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Freshly baked dinner rolls on counter

Great as dinner rolls or sliders. Replacing ¼ cup of pineapple or lemon juice in place of the ¼ cup of water can add a little acid and/or sweetness to the rolls.


  • 3¾ – 4¼ cups all-purpose flour
  • ¼ cup granulated sugar
  • 1 Tbsp active dry  yeast
  • 1½ tsp salt
  • ½ cup + ¼ cup warm water
  • ⅔ cup warm milk
  • 4 Tbsp room temperature unsalted butter diced into 1 Tbsp pieces. 3 Tbsp for tops


  1. Mix ½ cup warm water (~110º F), 1 tbsp active dry yeast and ¼ tsp sugar in bowl of stand mixer and let rest least 10 minutes to proof.
  2. Warm ⅔ cup of milk and ¼ cup water to ~110º F and 4 Tbsp of room temperature butter and add to mixer bowl.
  3. Mix in 3¾ cups of flour and 1½ tsp of salt.
  4. Set mixer with a hook attachment and mix ingredients on low speed. As ingredients mix,  gradually increase to medium-low, knead about 3 – 4 minutes until smooth and elastic while adding additional flour as necessary (dough should be lightly sticky but manageable). Don’t over-knead.
  5. Cover mixing bowl tightly with plastic wrap and rest for an hour or until dough has doubled in size.
  6. Once dough has risen, butter a 13 by 9-inch baking dish.
  7. Preheat oven to 180º F for second rise. Make sure rack is in center position..
  8. Drop dough onto a lightly floured surface and shape into a 9×9 level square.
  9. Cut into 16 equal portions.
  10. Shape dough into 16 balls and place shaped into prepared baking dish.
  11. Brush tops of dough balls with water  to prevent drying on second rise.
  12. Transfer to oven, close oven and turn oven off, allow rolls to rise 30-45 minutes until almost doubled in size.
  13. Remove from oven and preheat oven to 375 degrees.
  14. Bake in preheated oven 14 – 16 minutes until tops are golden brown. Rotate halfway through. Remove from oven and run the top of a stick of butter along tops of rolls or brush 3 Tbsp of melted butter on tops.
  15. Serve warm. Store in an airtight container or freeze.