Classic Dinner Rolls

Chef Scott Peacock's no-knead, light-as-air yeast rolls are buttery brown on the outside, and tender inside. See the following slides for his recipe and step-by-step instructions for getting it right.

Classic Dinner Rolls
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52 users rated this recipe an average rating of 4.0
Yields:
24 rolls
Prep:
50 mins
Rise:
2 hrs
Bake:
20 mins to 25 mins 400°F
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Classic Dinner Rolls

Ingredients
1
cup whole milk
6
tablespoons butter (room temperature)
1
package active dry yeast
1/4
cup warm water (105 degrees F to 115 degrees F)
2
eggs, lightly beaten
3
tablespoons sugar
4
cups all-purpose flour (not unbleached)
1
tablespoon kosher salt
 
Melted butter
 
Softened butter

Directions

  1. Heat the milk to 120 degrees F to 130 degrees F; add the butter and set aside to cool to room temperature. Meanwhile, in a large bowl dissolve yeast in warm water. Add cooled milk, eggs, and sugar to dissolved yeast and stir to blend. With a wooden spoon stir in 2 cups of the flour and the salt; stir until smooth. Add 2 cups of remaining flour, 1 cup at a time, stirring vigorously for 3 to 5 minutes until the dough is smooth and elastic and only slightly sticky. (Only if needed, after 3 minutes of stirring and dough is overly wet, stir in 1 tablespoon flour at a time.
  2. Cover the surface of the dough with lightly oiled plastic wrap. Cover the top of the bowl with a second piece of plastic wrap. Let rise until doubled (1 to 2 hours).*
  3. Lightly butter 24 muffin cups. Gently press the dough to deflate. With lightly buttered hands pinch off generous 1-inch pieces of dough. Fold the dough over, turning and tucking the edges to form a ball. Pinch the seam together to seal. Dip in melted butter and arrange three dough balls in each muffin cup. Let rise until fully doubled (about 1 hour).
  4. Heat oven to 400 degrees F. Bake rolls for 20 to 25 minutes or until well-browned. If needed, to prevent overbrowning, cover rolls with foil during last few minutes of baking. Remove from oven. Brush with softened butter. Return to oven for 1 to 2 minutes.
  5. Remove rolls immediately from cups to a wire cooling rack. Let cool about 5 minutes before serving. Makes 24 dinner rolls.

From the Test Kitchen

* For extra-light rolls, let the dough rise a second time (1 to 2 hours) before shaping.

Nutrition Facts

(Classic Dinner Rolls)
    Per serving:
  • 163 kcal cal.,
  • 9 g fat
  • (5 g sat. fat,
  • 0 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 39 mg chol.,
  • 306 mg sodium,
  • 18 g carb.,
  • 1 g fiber,
  • 2 g sugar,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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