Classic Dinner Rolls Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">500g bread flour (or all-purpose flour)</li><li class="ingredients-single-item">240ml whole milk, lukewarm</li><li class="ingredients-single-item">60g unsalted butter, melted</li><li class="ingredients-single-item">50g granulated sugar</li><li class="ingredients-single-item">7g active dry yeast (1 packet)</li><li class="ingredients-single-item">2 large eggs, room temperature</li><li class="ingredients-single-item">10g salt</li><li class="ingredients-single-item">For the topping: 30g unsalted butter, melted</li><li class="ingredients-single-item">Optional: 1 egg beaten with 1 tablespoon water (for egg wash)</li><li class="ingredients-single-item">Optional: flaky sea salt for sprinkling</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with dough hook</li><li class="equipment-single-item">Digital kitchen scale</li><li class="equipment-single-item">23cm (9-inch) square baking pan</li><li class="equipment-single-item">Pastry brush</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a small bowl or measuring cup, warm the milk to about 38°C (100°F) – it should feel just warm to the touch, not hot. Add 1 teaspoon of the sugar and sprinkle the yeast over the top. Let it sit for 5-10 minutes until foamy. This proofing step ensures your yeast is active and will give your rolls their beautiful rise.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In the bowl of your stand mixer fitted with the dough hook, combine the flour, remaining sugar, and salt. Mix briefly to distribute the dry ingredients evenly. Make a well in the center.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Pour the activated yeast mixture, melted butter (cooled slightly so it doesn't cook the eggs), and eggs into the well. Mix on low speed until the ingredients come together, about 2 minutes. Increase the speed to medium and knead for 8-10 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl. The long kneading time develops the gluten structure that gives your rolls their perfect chewy-yet-tender texture.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Transfer the dough to a lightly oiled bowl, turning once to coat all sides. Cover with plastic wrap or a damp kitchen towel and place in a warm, draft-free spot to rise until doubled in size, about 1-1.5 hours. The ideal rising temperature is around 24-27°C (75-80°F). You'll know the dough is ready when you gently press it with your finger and the indentation remains.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Lightly grease your baking pan. Punch down the risen dough to release air bubbles, then turn it out onto a clean work surface. Divide the dough into 12 equal pieces (using a scale ensures uniformity). For perfectly round rolls, cup your hand over each piece and move in a circular motion, creating surface tension that shapes the dough into a smooth ball.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Arrange the dough balls in the prepared baking pan, leaving a small gap between each one to allow for expansion. Cover again and let rise for 45-60 minutes until the rolls are puffy and have filled in the gaps. Toward the end of this rise, preheat your oven to 180°C (350°F).</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>If using egg wash (which creates a shinier crust), gently brush the tops of the rolls before baking. For a softer crust, skip this step. Bake in the preheated oven for 18-22 minutes until the tops are golden brown and the internal temperature reaches 88-93°C (190-200°F) when tested with a digital thermometer.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Remove from the oven and immediately brush the tops with melted butter, which adds flavor and keeps the crust soft. If desired, sprinkle with flaky sea salt while the butter is still warm. Allow the rolls to cool in the pan for 5 minutes, then transfer to a wire rack. These rolls are best served warm, when their texture is at its peak of tenderness.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Store any leftover rolls in an airtight container at room temperature for up to 2 days, or freeze for up to 3 months. To reheat, wrap rolls in foil and warm in a 150°C (300°F) oven for about 10 minutes, or until heated through.</li></ol>