American
Soft Butter Dinner Rolls
Twelve pull-apart rolls made with milk, egg, and butter rise to feathery layered interiors and thin golden tops, then receive a final brush of butter while warm.
12 servings · 30 minutes prep · 20 minutes cook
Ingredients
Dough
- 1 cup whole milk, lukewarm
- 2 1/4 teaspoons instant yeast
- 1/4 cup granulated sugar
- 1 large egg
- 5 tablespoons unsalted butter, softened
- 4 cups all-purpose flour
- 3 teaspoons Diamond Crystal kosher salt
Finish
- 1 tablespoon unsalted butter, softened, for the pan
- 1 tablespoon unsalted butter, melted, for brushing
Directions
Mix and Knead
- Combine the milk, yeast, sugar, egg, softened butter, flour, and salt. Mix until no dry flour remains.
- Knead on low speed for 7 to 9 minutes until smooth and elastic. The dough should cling slightly to the bowl bottom but clear the sides; add flour only by the tablespoon if truly wet.
First Rise and Shape
- Cover and rise in a warm room until doubled, 60 to 75 minutes. Gently deflate and divide into 12 equal 75-gram pieces.
- Cup each piece against an unfloured counter and draw it into a taut ball. Coat a 9-by-13-inch baking dish with the softened butter, then arrange the rolls in four rows of three.
Proof, Bake, and Finish
- Cover and proof until very puffy and just touching, 35 to 50 minutes. Heat the oven to 350°F during the final 20 minutes.
- Bake until evenly golden and the center roll reaches 190°F, 18 to 22 minutes. Brush immediately with the melted butter, rest 5 minutes, then move to a rack.
