Classic Dinner Rolls

4.1
(67)

Chef Scott Peacock's no-knead, light-as-air yeast rolls are buttery brown on the outside, and tender inside.

Classic Dinner Rolls
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

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

  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.

Tips

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

Nutrition Facts (per serving)

163 Calories
9g Fat
18g Carbs
3g Protein
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.

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