Soft White Dinner Rolls
Simple and delicious white rolls, a great accompaniment to any meal.
- ¾ cup milk (175 ml)
- ¼ cup unsalted butter (56 grams)
- 3½ cups bread flour (438 grams)
- ¼ cup granulated sugar (50 grams)
- 1 teaspoon salt
- 2 ¼ teaspoons active dry yeast (1 envelope)
- 2 large eggs
For the glaze (optional):
- 1 ½ tablespoons unsalted butter (20 grams)
- 1 teaspoon honey
In a small saucepan over medium heat, heat the milk and butter just until the butter is melted. Remove from heat and let sit for 5 minutes (temperature should be 120-140°F).
Meanwhile, in a stand mixer fitted with a dough hook, combine 2 cups of the four, sugar, salt and yeast. Add the milk/butter mixture until incorporated. Add the eggs and mix on medium speed until smooth, about 3 minutes.
Add the remaining flour a few tablespoons at a time until all incorporated. If needed, add more flour a tablespoon at a time to achieve a dough that starts to clear the bowl, is sticky to the touch, but does not stick and come off on your hands. Knead until smooth and elastic, about 5 minutes
Shape dough into a ball and place in a greased bowl, rolling the top in the butter or oil to grease it as well. Cover with plastic wrap or a towel and place in a warm place to rise until doubled in size, about one hour.
Punch down the dough and divide the dough into 4 equal pieces. Divide each of those pieces into 3 smaller pieces. Shape into rounds and place in a greased 9x13-inch baking dish. Cover with plastic wrap or a towel and let rise again until an indentation remains when lightly pressed with your finger, about 30-45 minutes.
Preheat oven to 350°F. Bake until golden brown on top, about 25-30 minutes.
Sodium: 213mg, Calcium: 27mg, Vitamin A: 226IU, Sugar: 6g, Fiber: 1g, Potassium: 83mg, Cholesterol: 43mg, Calories: 204kcal, Saturated Fat: 4g, Fat: 7g, Protein: 6g, Carbohydrates: 29g, Iron: 1mg