During the holidays, there’s an unsung appliance hero. The bread machine. I don’t know about you, but I often overlook it and rely on my standing mixer. But with counter space and a large number of dirty dishes peaking on special occasions, putting the bread machine to work seems fitting.
These Dinner Rolls are a classic yeast roll. With a heavy milk, egg and butter presence, the finished roll is substantial enough to serve next to meats like a prime rib roast, but are light enough to avoid becoming a yeasty gut bomb. The rolls make quick use of leftovers like turkey breast for quick snacking sandwiches. They’re delicious with stews and soups too!
A single recipe makes 12 dinner rolls, perfect for an average-sized family supper. Easily double the recipe to accommodate larger gatherings like Thanksgiving dinner. Either way, these Dinner Rolls are the best!
The Best Dinner Rolls
Buttery, tender, and pillowy…these dinner rolls are the perfect side to any everyday supper or special holiday meal. Put your bread machine to work and streamline mixing, kneading, and rising times.
- Yield: 12 Rolls 1x
Ingredients
1 cup lukewarm whole milk (between 98 and 105 degrees F)
1 tbsp. instant yeast
2 tbsp. granulated sugar
1 tsp. salt (kosher, table or sea)
3 tbsp. unsalted butter, at room temperature + 1 tbsp. unsalted butter, melted
1 large egg, slightly beaten
3 cups all-purpose flour
Instructions
According to your bread maker instructions, place the bread ingredients into the maker’s container. (In most machines, liquid ingredients and butter are placed first, topped with the dry ingredients and finally yeast.) Set your machine to the “Dough” setting. Check the dough occasionally to see if additional teaspoons of flour are needed. (If you don’t have a bread machine, refer to the notes below.)
Lightly spray a 9-inch by 9-inch baking pan with non-stick cooking spray. After the dough has initially risen, gently deflate it and form into 12 even sized balls. Place dough into prepared baking pan in a 3 by 4 arrangement. Loosely cover with a light towel and let rise again in a warm place for about 1 hour.
During this rise, preheat oven to 375 degrees F. When the rolls are about doubled in size, bake for 12 to 14 minutes or until golden brown. Remove the rolls from the oven. Immediately brush with the 1 tbsp. of melted butter. Serve warm or cool on a wire rack in the pan. Rolls will keep in a tightly sealed container for up to five days.
Notes
Making without a bread machine: Using a standing mixer fitted with the hook attachment, mix together milk, yeast, sugar, salt, butter, and egg. On low speed, add almost all of the flour to the yeast mixture. Slowly add the remaining flour and gradually increase the mixer’s speed to medium. The dough should pull away from the bowl’s edges and be soft and slightly tacky. If needed, add teaspoons of flour to the dough to reach this consistency. Place dough in a lightly greased bowl, turn and cover with a loose towel. Let rise for 60 to 90 minutes or until doubled in size. Continue as directed above.
Make by hand: In a large bowl, stir ingredients together using a wooden spoon, in order listed above.
IMNPB
Recommended To You
