Dinner RollsBack to Recipes
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
- 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.
- Warm ⅔ cup of milk and ¼ cup water to ~110º F and 4 Tbsp of room temperature butter and add to mixer bowl.
- Mix in 3¾ cups of flour and 1½ tsp of salt.
- 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.
- Cover mixing bowl tightly with plastic wrap and rest for an hour or until dough has doubled in size.
- Once dough has risen, butter a 13 by 9-inch baking dish.
- Preheat oven to 180º F for second rise. Make sure rack is in center position..
- Drop dough onto a lightly floured surface and shape into a 9×9 level square.
- Cut into 16 equal portions.
- Shape dough into 16 balls and place shaped into prepared baking dish.
- Brush tops of dough balls with water to prevent drying on second rise.
- Transfer to oven, close oven and turn oven off, allow rolls to rise 30-45 minutes until almost doubled in size.
- Remove from oven and preheat oven to 375 degrees.
- 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.
- Serve warm. Store in an airtight container or freeze.