These are the best dinner rolls you will ever make, ever. These rolls are easy to make and you can serve them with literally anything you want to. Start by making your dough by pouring milk into the stand mixer the milk should be slightly warm just pop it in the microwave for a second. Next add in instant dry yeast or use active dry yeast and there is no reason to let it dissolve, then add in sugar and salt (salt does not kill yeast so don’t worry).

Crack it in eggs, slice it softened unsalted butter, add in your all-purpose flour (start out small because you can always add in flour but cannot take out flour). Mix the mixture using a stand mixer fitted with a dough hook until a dough is formed and pulls away from the side of the bowl and it starts getting clean you don’t need to knead anymore. You need your dough to be smooth, tacky but not sticky enough.

Spray a bowl with non-stick cooking spray and add your dough into that and turn it to cover the dough in the non-stick spray and spray some more and then cover it with a towel and let it rise until it is double in size between an hour and 90 minutes. If your house is too cold the dough can have a hard time to rise make sure it stays in a warm environment. Once it has raised transfer the dough to a clean working surface to roll it out and make your rolls.

You can measure your dough to get equal rolls. Pinch a small quantity of the dough and measure it until you get 2.4 ounces (between 2.3 and 2.5) and form your hand into a little cupping shape putting the dough in the palm of your hand roll it around on a clean countertop or working surface until you get a nice little dough ball and place it into a nicely greased baking sheet and repeat the process until the dough is finished.

Cover them with a towel and let them rise for one hour before baking. After they have risen for one hour, bake them in a 375F oven for 12 to 14 minutes. Once they are baked you can eat them right out of the oven or let them cool completely they can stay for 72 hours.

Ingredients;

  • 2 cups( 473 ml) warm milk
  • 2 tablespoons( 20 grams) instant dry yeast
  • ¼ cup( 52 grams) white granulated sugar
  • 2 teaspoons(16 grams) salt
  • 6 tablespoons( 80 grams) salted butter softened
  • 2 large eggs
  • 6 cups(750 grams) all-purpose flour
  • 1 tablespoon( 15 grams) melted butter

Instructions;

  1. In the bowl of a stand mixer, combine warm milk, yeast, sugar, salt, butter, and eggs.
  2. Add in 5½ cups of flour. Using a dough hook, turn the mixer on to a low speed. Once the flour starts to incorporate into the dough, increase the speed to a medium range. Slowly add the remaining 1/2 cup of flour until the dough pulls away from the sides of the bowl.
  3. The dough mixture should be slightly sticky and soft. Add more or less flour until the dough reaches the desired consistency. The amount of flour you add in bread making is always an approximation and you should go by feel.
  4. Transfer the dough to a lightly greased mixing bowl. Cover with a towel and let rise 90 minutes.
  5. Lightly grease a baking sheet. Punch down the dough and form into 24 rolls. Place on the greased baking sheet in six rows of four.
  6. Cover and let rise for 1 hour.
  7. Preheat oven to 375 degrees. Bake the rolls for 12 to 14 minutes, until lightly browned.
  8. Remove rolls from oven and brush with melted butter. Serve the rolls warm, or to cool, let rest on the pan for 15 minutes before transferring to a wire cooling rack. Once cooled completely, store in a plastic bag.