Quick Dinner Rolls Recipe

Ingredients

• 420 g All-Purpose Flour (divided: 180 g for initial mix, 210 g added later)
• 240 ml Whole Milk (warm to about 110°F; not scalding)
• 1 packet Instant Yeast (about 7 g; do not need proofing)
• 71 g Unsalted Butter (softened, cut into small pieces)
• 38 g Granulated Sugar (approximately 3 Tbsp)
• 1 Large Egg (room temperature)
• 1 tsp Salt
• 28 g Unsalted Butter (for brushing) (melted, about 2 Tbsp)

Instructions

1. Measure Flour

   Weigh 420 g of all‑purpose flour, then split it into 180 g and 210 g portions.

   Time: PT2M

2. Warm Milk

   Warm 240 ml whole milk to about 110°F. If the kitchen is cold, run hot water around the mixing bowl first, then discard the water.

   Time: PT5M

   Temperature: 110°F

3. Combine Wet Ingredients

   In the stand‑mixer's bowl, add the warm milk, instant yeast, 38 g sugar, softened butter, egg, and salt. Mix on low with the paddle for 1 minute until just combined.

   Time: PT1M

4. Add First Flour Portion

   Add the 180 g of flour to the wet mixture and stir with the paddle for another minute.

   Time: PT1M

5. Add Remaining Flour with Hook

   Switch to the dough hook, add the remaining 210 g flour, and mix on medium speed for about 2 minutes until the dough comes together.

   Time: PT2M

6. Adjust Consistency

   If the dough sticks to your fingers, sprinkle in up to 2 Tbsp (≈12 g) flour, a little at a time, until it feels tacky but not wet.

   Time: PT2M

7. Knead the Dough

   Continue kneading with the hook for another 2 minutes until the dough pulls away from the sides of the bowl and forms a smooth ball.

   Time: PT2M

8. First Rise

   Lightly oil a clean bowl, transfer the dough, cover with plastic wrap or a damp cloth, and let rise in a warm spot for 45‑60 minutes, until doubled in size.

   Time: PT55M

   Temperature: 70°F

9. Punch Down and Portion

   Gently punch the dough down, turn it out onto a lightly floured surface, and divide into 15 equal pieces (≈55 g each).

   Time: PT10M

10. Shape Rolls

    Roll each piece into a smooth ball by cupping the dough and pinching the seams together.

    Time: PT10M

11. Second Rise in Pan

    Butter a 9×13‑inch ceramic or glass baking pan, place rolls in rows of three with a little space between, cover, and let rise 30‑45 minutes until nearly doubled.

    Time: PT35M

    Temperature: 70°F

12. Preheat Oven

    Preheat the oven to 350°F (177°C).

    Time: PT10M

    Temperature: 350°F

13. Bake Rolls

    Bake the rolls for 20 minutes, or until they are a deep golden brown.

    Time: PT20M

    Temperature: 350°F

14. Butter Finish

    Immediately after removing from the oven, brush the tops with melted butter (about 2 Tbsp).

    Time: PT2M

15. Cool Slightly & Serve

    Allow the rolls to cool in the pan for 5 minutes, then serve warm.

    Time: PT5M

Nutrition Facts

Calories

170

Protein

4 g

Carbohydrates

25 g

Fat

5 g

Fiber

1 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Bread Flour, Whole Wheat Flour (use 10% less)
• Instead of Whole Milk: Almond Milk, Oat Milk (unsweetened)
• Instead of Instant Yeast: Active Dry Yeast (increase to 1¼ tsp)
• Instead of Unsalted Butter: Margarine, Plant‑based butter
• Instead of Granulated Sugar: Honey (use ¼ cup), Maple Syrup (¼ cup)
• Instead of Large Egg: Flax Egg (1 Tbsp flaxseed + 3 Tbsp water)
• Instead of Salt: Sea Salt, Kosher Salt (use ½ tsp)
• Instead of Unsalted Butter (for brushing): Melted Margarine

Equipment Needed

• Stand Mixer
• Paddle Attachment
• Dough Hook Attachment
• Mixing Bowl
• Measuring Cups
• Kitchen Scale
• Rubber Spatula
• Plastic Wrap or Damp Cloth
• 9×13‑inch Baking Pan (ceramic or glass)
• Pastry Brush
• Oven

Critical Steps — Do Not Skip

• First rise until dough doubles (step 8)
• Second rise in the pan (step 11)
• Baking to golden brown (step 13)
• Shaping each roll into a tight ball (step 10)

Chef Tips from the Video

• Use a kitchen scale for precise flour measurements; it’s the biggest factor for a soft roll.
• Warm the mixing bowl with hot water before adding milk to keep the dough temperature consistent.
• If you prefer a slightly crustier roll, use a metal pan for the second rise and bake.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days; reheat briefly before serving.

Freezer: Wrap tightly in foil or freezer bag; freeze for up to 2 months. Thaw and warm before eating.

Room temperature: Best eaten the same day; keep in a covered bread box for up to 24 hours.

Make-Ahead Tips

• After the first rise, shape the rolls, place them in the pan, cover, and refrigerate overnight. Let them come to room temperature and finish the second rise before baking.
• Baked rolls freeze well; cool completely, then wrap tightly and freeze. Reheat in a 350°F oven for 5‑7 minutes.

Frequently Asked Questions