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Pan of soft golden dinner rolls brushed with butter and flaky salt, one torn open

Soft Dinner Rolls

Fluffy pull-apart butter rolls made with milk, butter and an egg. Shape ahead or freeze baked rolls.
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Prep Time 25 minutes
Cook Time 22 minutes
Rising 1 hour 50 minutes
Total Time 2 hours 37 minutes
Servings: 15 rolls
Course: Bread, Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup whole milk 240 ml, warm (about 110°F / 43°C)
  • 2.25 tsp instant or active dry yeast one 7 g packet
  • 0.25 cup granulated sugar
  • 1 large egg room temperature
  • 4 tbsp butter softened, plus 2 tbsp melted for brushing
  • 1 tsp salt
  • 3.5 cups all-purpose flour about 440 g, plus more as needed
  • 1 pinch flaky salt optional, for the tops

Equipment

  • 1 Stand mixer with dough hook (optional)
  • 1 Large bowl
  • 1 9x13-inch (23x33 cm) baking pan

Method
 

  1. In a large bowl (or the bowl of a stand mixer), stir together the warm milk, yeast and 1 tbsp of the sugar. Leave for 5 minutes until foamy.
  2. Add the rest of the sugar, the egg, softened butter, salt and 3 cups of the flour. Mix until a shaggy dough forms.
  3. Knead for 6 to 8 minutes in the mixer on medium-low (or 10 minutes by hand), adding the remaining flour a tablespoon at a time, until the dough is smooth, soft and only slightly tacky.
  4. Put the dough in a lightly oiled bowl, cover and leave in a warm place for 1 to 1 1/2 hours, until doubled.
  5. Grease the baking pan. Punch down the dough and divide it into 15 equal pieces (about 55 g each). Roll each into a smooth ball and arrange in the pan in 3 rows of 5.
  6. Cover and let rise for 30 to 45 minutes, until puffy and touching. Meanwhile, heat the oven to 375°F (190°C).
  7. Bake for 18 to 22 minutes, until golden brown on top. Brush with the melted butter straight away and sprinkle with flaky salt. Serve warm.

Notes

Overnight: after shaping, cover the pan tightly and refrigerate for up to 18 hours. Let the rolls sit at room temperature for about 1 hour, until puffy, then bake.
Freeze: cool baked rolls completely, wrap well and freeze for up to 3 months. Thaw, then warm in a 350°F (175°C) oven for 8 to 10 minutes.
Flour amount: flour absorbs liquid differently, so go by feel. The dough should be soft and pull away from the bowl, not stiff.
Plan the whole meal: see our easy Thanksgiving menu with a day-by-day make-ahead plan.