Breads · Tested at home
Foolproof Dinner Rolls
This recipe comes from my mother in law, Roseanne. Her handwritten card is almost worn out, and these are the best dinner rolls I've ever had. Soft, tall and light all the way through.
CookAbout 12 minutes
MakesAbout 20 rolls
Get everything ready
Ingredients
Tap an ingredient as you use it to keep your place.
Turn up the heat
Let’s cook.
- Stir the yeast into the lukewarm water. Keep the water under 120°F, since hotter water starts to kill the yeast. Let it sit about 10 minutes, until foamy.
- While the yeast wakes up, warm the milk until it's warm but not hot (also under 120°F). Whisk in the eggs and oil.
- Add the flour, salt and sugar to a large food processor. Give it a few pulses to mix evenly.
- Pour in the yeast mixture and pulse again.
- Add the warm milk mixture and let the food processor knead it into a smooth dough. A stand mixer with a dough hook or kneading by hand works too.
- Cover the dough and let it rise in a warm spot until doubled in size, usually about 1 hour.
- Punch the dough down to release the big air bubbles.
- Divide it into balls of about 60 grams each (about 20 rolls) and place them on a baking sheet lined with parchment.
- Cover and let them rise again until doubled, usually 30 to 45 minutes. Don't rush this second rise. It's what makes them light all the way through.
- Bake at 350°F for about 12 minutes, until golden on top.
Recipe Notes
Water or milk that is too hot is the most common reason rolls come out dense. When in doubt, go a little cooler.
If the yeast doesn't foam after 10 minutes, it may be old. Start over with a fresh packet.
The milk, eggs, oil and sugar are what make these rolls so soft and tender.
From Justin’s kitchen
These are the best dinner rolls I've ever had. Soft, tall and light all the way through.