Breads and Breakfast
Grandmoms Rolls: The Ultimate Soft Yeast Dinner Rolls
These rolls are the heart of every family gathering, pulling apart into pillowy clouds of buttery goodness. They are honest, simple, and guaranteed to make your kitchen smell like home without any professional pretense.
- Prep
- 20 min
- Cook
- 20 min
- Serves
- 12
- Level
- Easy
- Per serving
- 195 kcal
Method
Warm the milk to about 110°F (warm to the touch, but not hot) and stir in the sugar and yeast. Let it sit for about 5-10 minutes until it becomes foamy.
In a large mixing bowl or the bowl of a stand mixer, whisk together the melted butter, egg, and salt. Pour in the yeast mixture.
Gradually add the flour, one cup at a time, mixing until a soft dough forms. If using a mixer, switch to the dough hook and knead for 5 minutes. If by hand, turn onto a floured surface and knead until smooth and elastic.
Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let it rise in a warm spot for about 60 to 90 minutes, or until doubled in size.
Gently punch down the dough. Divide it into 12 equal pieces and roll them into smooth balls. Place them in a greased 9x13 inch baking pan.
Cover and let the rolls rise again for 30-45 minutes until they look puffy and are touching each other.
Preheat your oven to 375°F (190°C). Bake the rolls for 18-22 minutes until the tops are a deep golden brown. Brush with more melted butter immediately after removing from the oven.
Notes
Use a digital thermometer to ensure your milk is between 105°F and 115°F; too hot will kill the yeast, and too cold won't activate it.
Don't over-flour the dough. It should be slightly tacky to the touch. Too much flour makes for a heavy, dense roll.
For a beautiful shine, brush the tops with a simple egg wash before baking, then finish with butter after.
If your kitchen is cold, let the dough rise inside an oven that is turned off with the oven light on.
