Description
These Amazing Dinner Rolls are soft, fluffy, and buttery, perfect for accompanying any meal. Made with scalded milk, eggs, and yeast, these rolls have a tender crumb and golden-brown tops that are brushed with melted butter for extra richness. Ideal for holiday dinners or everyday meals, this recipe yields 24 delicious rolls that are sure to impress.
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 yeast activation)
- 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 warm and the edges are slightly foamy and bubbly, just before boiling. Remove from heat and allow to cool until lukewarm before using in the dough.
- Activate the Yeast: Pour warm water into the bowl of a stand mixer fitted with a dough hook. Add the yeast and 1 teaspoon of sugar, stir to combine, and let sit for 10 minutes or until foamy and bubbly to confirm the yeast is active.
- Mix Wet Ingredients: Add the beaten eggs, softened salted butter, and 1/2 cup granulated sugar to the yeast mixture. Mix on low speed just until combined.
- Add Initial Dry Ingredients and Milk: Add 1 cup of flour and the salt to the wet mixture and mix until just combined. Then add the scalded milk and mix again to incorporate.
- Incorporate Remaining Flour and Knead: Gradually add the remaining flour, 1/2 cup at a time, mixing until the dough just slightly sticks to your fingers and pulls away from the sides of the bowl. Do not exceed 5 ½ cups flour. Knead the dough on slow speed in the stand mixer for 8 to 10 minutes to develop gluten.
- First Rise: Lightly spray a large bowl with nonstick spray, transfer the dough to the bowl, and cover with a kitchen towel. Let the dough rise until doubled in size, about 60 to 90 minutes.
- Shape the Rolls: Divide the dough into two halves. Roll each half into a large circle and cut into 12 equal triangular ‘pie’ pieces. Roll each triangle from the wide end toward the point to form crescent-shaped rolls. Place the rolls on greased baking sheets, cover, and let rise again for 30 minutes or until doubled.
- Bake the Rolls: Preheat the oven to 350°F (175°C). Bake the rolls for 14 to 16 minutes or until the tops turn golden brown.
- Finish and Serve: Remove the rolls from the oven and brush the tops with melted butter or vegetable shortening for a soft, shiny finish. Serve warm and enjoy!
Notes
- Scalding milk is essential to deactivate enzymes and create a tender crumb.
- Ensure water temperature for yeast activation is around 105°F for best results.
- Do not add more than the maximum flour specified; dough should remain slightly sticky.
- Allowing the dough to rise twice ensures soft, fluffy rolls.
- Brushing tops with melted butter adds flavor and keeps rolls moist.
- Use room temperature butter for easier mixing into dough.
