Fluffy, Buttery Dinner Rolls
★★★★★
PREP TIME
2 hours
COOK TIME
14 minutes
MAKES
16 rolls
Ingredients
1 1/2 cups
warm water
1/4 cup
granulated sugar
1 1/2 tablespoons
active dry yeast (2 envelopes)
2 teaspoons
kosher salt
1
large egg, beaten
1/4 cup
oil (see Author Notes)
5 1/2 cups
all-purpose flour
4 tablespoons
unsalted butter, melted
Instructions
- Stir together the water, sugar, yeast, and salt in the bowl of a stand mixer. Let sit until the mixture looks frothy, about 5 minutes. If your mixture does not look frothy your yeast is probably inactive and you should start again with new yeast.
- Once the yeast mixture is frothy, stir in oil and egg. Add 3 cups of flour, and using the paddle attachment, mix on low for 1 minute, until mixture is well combined. Add the rest of the flour and mix for another minute, until dough begins to pull away from the sides of the bowl.
- Transfer the dough to another lightly greased bowl (this will help the dough to rise and not cling to any leftover scraps of dough in the mixing bowl), cover with a towel, and set in a warm spot for 1 hour, until the dough doubles in size.
- Punch down the dough and weigh out to 2-ounce portions. (If you don’t have a scale, eyeball 16 portions of equal size). To shape a roll, use your thumb to make an indention in the center, then fold the dough inward until a ball forms. Repeat with the remaining dough portions.
- Brush a sheet pan with melted butter, place rolls on the pan, and cover with a towel. Set in a warm spot for 30 minutes, until the rolls double in size, while you heat the oven to 400°F.
- After the rolls finish their second proof, brush tops of rolls with melted butter and bake for 7 minutes, rotate, then continue baking for another 7 minutes. When ready, the rolls should be golden brown.
