Recipes and Cooking Classic Dinner Rolls 4.1 (67) 2 Reviews Chef Scott Peacock's no-knead, light-as-air yeast rolls are buttery brown on the outside, and tender inside. By Scott Peacock Scott Peacock Website Chef Scott Peacock grew up in Hartford, Alabama, eating seafood and fresh produce. His first job was as a pastry chef at The Golden Pheasant, and his work has been featured in Martha Stewart Living, Atlanta, and Duchess Fare, among other publications. Scott's recipes can be found in the Better Homes & Gardens classic The New Cookbook, and his fried chicken recipe was called one of the "40 best recipes ever published" by Food and Wine. He won a James Beard award in 2007 for "The Best Chef in the Southeast," and his career spans over two decades. Learn about BHG's Editorial Process Published on November 1, 2009 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 50 mins Rise Time: 2 hrs Bake Time: 20 mins Cool Time: 10 mins Total Time: 3 hrs 20 mins Yield: 24 rolls Jump to Nutrition Facts Ingredients 1 cup whole milk 6 tablespoon butter (room temperature) 1 package active dry yeast ¼ cup warm water (105 degrees F to 115 degrees F) 2 eggs, lightly beaten 3 tablespoon sugar 4 - 4 ¼ cup all-purpose flour (not unbleached) 1 tablespoon kosher salt Melted butter Softened butter Directions 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. 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).* 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). 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. Remove rolls immediately from cups to a wire cooling rack. Let cool about 5 minutes before serving. Makes 24 dinner rolls. Tips * For extra-light rolls, let the dough rise a second time (1 to 2 hours) before shaping. Rate it Print Nutrition Facts (per serving) 163 Calories 9g Fat 18g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 163 % Daily Value * Total Fat 9g 12% Saturated Fat 5g 25% Cholesterol 39mg 13% Sodium 306mg 13% Total Carbohydrate 18g 7% Total Sugars 2g Protein 3g Calcium 20.2mg 2% Iron 1.1mg 6% Potassium 51mg 1% Folate, total 48.4mcg Vitamin B-12 0.1mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.