Recipe: Soft and Fluffy Dinner Rolls
Even a novice baker can have fresh dinner rolls, still warm from the oven, on the table same-day using this recipe. The high diary content makes the dough soft and forgiving, while the relatively short bake time makes them a practical alternative to more complicated recipes.
The original recipe (click here to view) is designed to work with Instant Yeast. I keep Active Dry Yeast in my fridge, so I modified the above recipe to allow for proofing the yeast and two separate rises; my Active Dry Yeast version is listed below.
If you are pressed for time, and/or have access to instant yeast, the original recipe will turn your rolls around in a jiffy. If you’re like me and keep active dry yeast, or have a little extra time to prep, I personally feel the longer rise time will deliver a slightly better tasting roll.
But either way — whichever recipe you use based on the yeast you have on hand, the end result should be the same — soft, fluffy dinner rolls with lightly browned tops and a tender crumb.
Please note: this recipe incorporates a stand mixer for the kneading process. If you don’t have a stand mixer, no problem! These instructions will help you knead like a pro.
Soft & Fluffy Dinner Rolls
Ingredients:
20 oz. all-purpose flour (3 3/4 - 4 1/4 cups, depending)
1/4 cup raw or turbinado sugar
2 1/4 tsp active dry yeast (1 packet)
1 1/2 tsp salt
3/4 cup lukewarm water
2/3 cup half and half (or milk)
4 tbsp unsalted butter, diced into 1 Tbsp pieces
Directions:
Preheat oven to 170 degrees.
In stand mixer bowl, combine sugar and yeast. Pour in water and stir gently. Let yeast proof 5-10 minutes until bubbly and foamy.
In microwave safe bowl, combine half and half or milk and butter. Heat in 15 second increments until 115 degrees. Butter should be soft but not entirely melted.
Add microwaved mixture and salt to yeast mixture in stand mixer bowl. Gently stir to combine.
Turn off oven.
Place stand mixer bowl on scale and add 20 oz flour. Remove from scale and stir until just combined. If not using a scale, add 3 1/2 cups flour and stir to combine. Add remaining flour bit by bit in step 7.
Using dough hook attachment, knead dough for 3-4 minutes on medium-low speed until smooth and elastic. Dough should be slightly sticky to the touch, but not sticking to the sides of the bowl. If dough continues to cling to bowl, knead in 1 tbsp flour at a time just until it stops sticking. Remove dough and shape into a large ball.
Grease stand mixer bowl with a little neutral oil (I like avocado). Place dough in stand mixer bowl, turning to coat all sides. Cover tightly with aluminum foil and place in warmed oven. Let rise for 1 hour or until doubled in size.
Lightly grease two 8”x8” baking dishes, two 9” round baking dishes, or one large 9”x13” baking dish.
Drop dough onto a lightly floured surface. Gently shape into a rectangle, roughly 8”x12”. Cut into 18 even portions, as uniform as possible (no need to be exact).
Shape each portion of dough into a ball (I use this technique) and add to baking dishes:
8”x8”: 9 dough portions in a 3x3 grid
9” round: one portion in the center with 8 surrounding
9”x13”: 18 portions in a 3x6 grid
Moisten tops of rolls with water and place baking dish(es) in oven. Cover with clean towel and let rise for 1 hour or until doubled in size.
Remove baking dish(es) and preheat oven to 375 degrees.
Bake rolls in preheated oven for 14-16 minutes, until tops are light golden brown. For best results, use kitchen thermometer and remove rolls when internal temperature reaches 190 degrees.
Remove from oven and let cool in pan. Optional: spread salted butter over tops for flavor, just enough to coat. Serve warm.
Store leftovers in an airtight container. Best eaten within 48 hours.