Homemade Dinner Rolls
These dinner rolls are made with an enriched dough, which is just a simple way of saying it has milk, butter, and eggs to make it incredibly soft and fluffy. The key to their texture is a good knead in the stand mixer to develop the gluten, which gives them a light, airy center that's perfect for sopping up sauce or just slathering with butter.
Ingredients
For the Rolls
- 3 cups all-purpose flour
- 1 1/2 cups bread flour
- 1 1/2 tsp kosher salt
- 2 1/4 tsp instant yeast 1 standard packet
- 2 tbsp granulated sugar
- 2 tbsp light brown sugar
- 1 1/4 cups buttermilk lukewarm
- 2 large eggs at room temperature
- 6 tbsp unsalted butter at room temperature, cut into cubes
For the Topping
- 1 large egg
- 1 tbsp whole milk
- Melted butter and flaky sea salt for finishing
Instructions
- Whisk flours, salt, yeast, and sugars in stand mixer bowl with dough hook.
- Combine lukewarm buttermilk and eggs in separate bowl.
- Mix wet ingredients into dry on low speed until shaggy dough forms.
- Add cubed butter gradually on medium speed, incorporating fully between additions.
- Knead on medium-high for 8-10 minutes until smooth and elastic.
- Transfer to greased bowl, cover and let rise 1-1.5 hours until doubled.
- Turn dough onto clean surface, divide into 20 pieces, roll into balls.
- Place balls 1-inch apart in greased 9x13 baking dish.
- Cover and let rise 30-45 minutes until puffy and touching.
- Preheat oven to 350°F.
- Brush rolls with egg wash (beaten egg + milk).
- Bake 25-30 minutes until deep golden brown.
- Brush hot rolls with melted butter, sprinkle with flaky sea salt.
Notes
Ensure all ingredients are at room temperature before starting. Rolls are best served warm same day.
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