Description
These Amazing Dinner Rolls are soft, fluffy, and slightly sweet, perfect for any dinner table. Made with scalded milk, warm water, and yeast, these rolls rise twice for a beautifully light texture. They bake to a golden-brown finish and are brushed with melted butter for an irresistible, buttery crust. Ideal as a side for any meal or for sandwiches, these classic dinner rolls delight with every bite.
Ingredients
Scale
Wet Ingredients
- 3/4 cup scalded milk (whole or 2%)
- 3/4 cup warm water (105°F)
- 3 large eggs (beaten)
- 1/2 cup salted butter (room temperature)
- Melted butter or vegetable shortening (for brushing on top of baked rolls)
Dry Ingredients
- 4 ½ teaspoons active dry yeast
- 1 teaspoon granulated sugar (for proofing yeast)
- 1/2 cup granulated sugar
- 5 ½ cups all-purpose flour
- 1/2 teaspoon salt
Instructions
- Scald the Milk: Pour milk into a saucepan and heat over medium heat until it becomes warm and the edges are foamy and bubbly, just before boiling. Remove from heat and let it cool until lukewarm to prepare for mixing.
- Proof the Yeast: In the bowl of a stand mixer fitted with a dough hook, pour the warm water. Add the active dry yeast and 1 teaspoon sugar, stir gently, and let it proof for 10 minutes or until the mixture is foamy and bubbly, indicating the yeast is activated.
- Combine Wet Ingredients: Add the beaten eggs, softened salted butter, and 1/2 cup granulated sugar to the yeast mixture. Mix on low speed until just combined to avoid overmixing.
- Add Flour and Salt, Then Milk: Add 1 cup of the flour along with the salt to the mixture and mix until just combined. Then pour in the lukewarm scalded milk and mix again to incorporate all ingredients evenly.
- Incorporate Remaining Flour: Gradually add the remaining flour in 1/2 cup increments while mixing, until the dough reaches a consistency that slightly sticks to fingers and pulls away from the sides of the bowl. Do not exceed 5 ½ cups flour.
- Knead the Dough: With the stand mixer on low speed, knead the dough using the dough hook attachment for 8 to 10 minutes until smooth and elastic.
- First Rise: Spray a large bowl with nonstick spray, place the kneaded dough inside, and cover with a kitchen towel. Allow the dough to rise in a warm spot until it doubles in size, about 60 to 90 minutes.
- Shape the Rolls: Punch down the risen dough, divide it into two halves. Roll each half into a large circle and cut each into 12 equal triangular pieces. Roll each triangle starting from the wide end towards the pointed end, forming a crescent shape. Place the rolls on greased baking sheets.
- Second Rise: Cover the shaped rolls with a kitchen towel and let them rise again until doubled, about 30 minutes.
- Bake: Preheat oven to 350°F (175°C). Bake the rolls for 14 to 16 minutes or until the tops are golden brown and the rolls sound hollow when tapped.
- Finish and Serve: Remove the rolls from the oven and brush the tops with melted butter or vegetable shortening to give them a shiny, flavorful finish. Serve warm and enjoy!
Notes
- Scalding the milk helps develop the gluten and improves the texture of the rolls.
- Make sure the water for yeast proofing is warm but not hot (around 105°F) to activate yeast without killing it.
- Do not exceed the flour amount to ensure the rolls stay soft and tender.
- Allowing the dough to rise twice ensures a light and fluffy texture.
- Brush with melted butter while warm for extra flavor and a soft crust.
