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Puffy golden-brown dinner rolls on a bread board alongside cheddar cheese, butter, and a red and white striped tea towel

My Island Bistro Kitchen’s Mouthwatering Dinner Rolls

Mouthwatering homemade dinner rolls have a lovely puffy loft and a fine tender crumb with a soft golden-brown crust.
Course Bread
Cuisine Canadian
Keyword Dinner Rolls
Servings 28
Author My Island Bistro Kitchen

Ingredients

  • cups milk (2%)
  • ½ cup granulated sugar
  • 2 tsp salt
  • ¼ cup butter, softened at room temperature
  • 2 large eggs, room temperature, lightly beaten
  • ½ cup warm water (115°F)
  • 2 tsp granulated sugar
  • 2 tbsp active dry yeast
  • Apx. 6⅔ – 7 cups all-purpose flour
  • Spray cooking oil
  • Vegetable oil for greasing dough and bowl
  • Shortening for greasing muffin cups
  • Softened butter for buttering tops of rolls

Instructions

  1. In medium-sized saucepan, over medium-high heat, bring milk to the scalding point (180°F), stirring frequently to prevent milk from scorching. Do not boil the milk. Remove from heat and stir in the sugar, salt, and butter. Stir until butter has melted. Let mixture cool to 110°F then whisk in the lightly beaten eggs.
  2. While milk mixture is cooling, place the ½ cup warm water (115°F) in large 4-cup measuring cup or bowl. Stir 2 tsp sugar into the warm water until sugar is dissolved. Sprinkle yeast over the water and quickly, but gently, stir in the yeast. Let stand 10-12 minutes until yeast is risen and foamy.
  3. In bowl of stand mixer fitted with dough hook, combine the liquid ingredients with the yeast along with 2 cups of the flour gradually added. Beat on slow speed to blend ingredients then increase speed to medium (I use the “6” setting on my KitchenAid Classic mixer) and beat for 1 minute. Scrape the bowl to ensure all ingredients are incorporated. Again, with mixer on slow speed, gradually add 2 more cups of flour. Increase speed to medium and beat mixture for 1 minute. Transfer mixture to a lightly floured surface, using some of the remaining flour. Begin kneading the dough by hand, continuing to add more flour until the dough is smooth, elastic, and pliable, about 5-6 minutes. Dough should still feel tacky but will not stick to hands or peel on to surface. This is a softer dough than bread dough so be careful about adding too much additional flour. (Note: If you have a very large mixer, the dough can be completely kneaded by mixer; however, if you have a standard-sized Classic Kitchen Aid mixer, for example, it will be difficult to get the dough perfectly kneaded by machine with the quantity of flour called for in this recipe).
  4. Grease a bowl large enough to allow the dough to double in size. Grease all sides of dough with vegetable oil to prevent it from drying out and transfer dough to prepared bowl. Cover the bowl loosely with plastic wrap that has been sprayed with cooking oil. Cover bowl completely with a towel or lightweight blanket and place in warm, draft-free location to rise until dough doubles in size, about 1¼ - 1½ hours.
  5. Using either shortening or vegetable oil, grease the work surface. Punch down dough in bowl with fist and turn dough out onto greased surface. Divide dough into four equal portions. Form dough into large round shapes and let rest, covered with tea towels, for 15 minutes.
  6. Meanwhile, grease 28 muffin cups with shortening, ensuring the top surfaces around each muffin cup are also greased.
  7. Cut off small chunks of dough with sharp knife. For frame of reference, dough chunks should weigh approximately 1 ounce for double-shaped rolls. To shape the rolls, gather the edges of each chunk of dough toward the underneath center, gently pulling and stretching the dough as you go to make sure it is smooth and taut on the top of the roll, and shaping the roll into a slightly oval egg shape. Place two ovals, side by side, in each muffin cup.
  8. Cover rolls with tea towels and place in warm, draft-free location to rise to double in size, about 1 – 1¼ hours.
  9. About 15 minutes before rolls are ready to be baked, preheat oven to 400°F. Transfer rolls to oven and immediately decrease temperature to 375°F. Bake rolls for approximately 15 minutes, or until rolls are golden brown on the top and hollow sounding when tapped with fingers. If the rolls at the back of the oven start browning too fast, rotate pans once during the baking. Gently brush tops of hot rolls with butter as soon as they come out of the oven. Let cool in pans for approximately 5 minutes to set then transfer rolls to wire rack to cool.

Recipe Notes

Yield: Apx. 2⅓ dozen rolls NOTE: Be sure to read the accompanying blog post to this recipe as it gives tips and additional explanation for the technique for making rolls.