Description
These amazing dinner rolls are soft, fluffy, and perfect for any meal. Made with a simple yeast dough enriched with eggs and butter, they have a tender crumb and a golden-brown crust. The recipe includes a traditional method of scalding milk to improve texture and flavor, resulting in perfect homemade rolls that are sure to delight family and friends.
Ingredients
Scale
Liquid 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 the milk into a saucepan and heat over medium heat until the edges become slightly foamy and bubbly, just before boiling. Remove from heat and let it cool to lukewarm before using in the recipe.
- Proof the yeast: In the bowl of a stand mixer fitted with a dough hook, combine warm water, yeast, and 1 teaspoon sugar. Stir and let it sit for about 10 minutes until the mixture becomes foamy and bubbly, indicating the yeast is activated.
- Mix wet ingredients: Add the beaten eggs, softened salted butter, and 1/2 cup sugar to the activated yeast mixture. Mix on low speed just until combined.
- Add initial flour and salt: Stir in 1 cup of flour and the salt. Mix until just combined, then add the lukewarm scalded milk and mix again to incorporate.
- Incorporate remaining flour and knead: Gradually add the remaining flour, 1/2 cup at a time, until the dough slightly sticks to your fingers and pulls away from the sides of the bowl. Do not exceed 5 ½ cups. Knead the dough on low speed in the mixer for 8 to 10 minutes for a smooth, elastic dough.
- First rise: Lightly spray a large bowl with nonstick spray and place the dough inside. Cover with a kitchen towel and let the dough rise in a warm place until doubled in size, about 60 to 90 minutes.
- Shape rolls: Punch down the risen dough and divide it in half. Roll each half into a large circle and cut into 12 equal ‘pie’ pieces. Roll each triangular piece from the wide end to the point into a crescent shape. Place rolls on a greased baking sheet, cover with a towel, and let rise again until doubled in size, about 30 minutes.
- Bake rolls: Preheat oven to 350°F. Bake the rolls for 14 to 16 minutes or until golden brown on top. Remove from oven and immediately brush with melted butter or vegetable shortening for a shiny, flavorful finish. Serve warm and enjoy!
Notes
- Scalding milk helps break down proteins, making the rolls softer and giving them a tender crumb.
- Ensure yeast is fresh and proofed properly for the best rise.
- Do not overuse flour to keep rolls light and fluffy.
- Allow dough to rise in a warm draft-free environment for best results.
- Brush melted butter on hot rolls to enhance flavor and keep the crust soft.
- Roll dough pieces tightly to ensure nicely shaped crescent rolls.
