Dinner Rolls


Dinner Rolls


  • 5 to 5-1/2 cups unbleached all-purpose flour
  • 1/2 cup granulated sugar
  • 1-1/2 teaspoons instant yeast
  • 1 teaspoon salt
  • 1-1/3 cups warm water (120-130 degrees F)
  • 7 Tablespoons butter, divided
  • 2 lightly beaten eggs, at room temperature
  • 1 egg + 1 Tablespoon skim milk (for egg wash)


  1. Stir together flour, sugar, instant yeast, and salt in a mixing bowl.
  2. Heat a pot of water over stove until simmering.  Measure out 1-1/3 cups of hot water and add 5 Tablespoons of butter.  Stir butter until fully melted.  Allow mixture to cool to 120-130 degrees F.
  3. Using an electric mixer with dough hooks, combine water mixture with dry ingredients until moistened.  Add eggs and combine.  If necessary, add additional flour until a moist, elastic dough consistency is reached.
  4. Roll dough out onto a lightly-floured surface and knead about 10 times.  Let dough rise in a lightly-greased bowl, covered, for one hour. Place covered dough in a warm place.
  5. Once dough has risen, microwave 2 Tablespoons butter on high for 20 seconds and set aside.  Grease 3 baking sheets with cooking spray.
  6. Roll dough out onto a lightly-floured surface.  Divide into 3 equal pieces.  Shape the first piece into a ball and roll out into a 1/4-inch thick circle.  With a pastry brush, spread some melted butter over dough circle.  Using lightly-floured scissors, cut dough (as you would cut a pie) into 8 pieces.  Roll up each slice, starting at the wide end and gently stretching dough as you go.  Place roll onto baking sheet, tip-side down.  Place 8 rolls on each baking sheet.  Repeat with remaining dough.
  7. Allow rolls to rise for 30-40 minutes on baking sheets.
  8. With several minutes remaining, preheat oven to 375 degrees F.  Using a pastry brush, brush rolls with egg wash.  Bake each pan of rolls for 13-14 minutes, or until golden brown.

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