Sweet Dinner Rolls
These soft and fluffy rolls are the perfect addition to any meal. But be warned, they may just steal the show and become the star of the table.
Flour: You can use all purpose or bread flour in this recipe. You can even mix it up with some whole wheat.
Yeast: Either active dry or instant yeast can be used. If using active dry, add to warm milk to activate.
Milk: In this recipe I will be using whole milk. You can substitute for any milk of choice.
Vanilla: In the video recipe I used teaspoon amounts of vanilla extract. As time went on, I started using more vanilla for a richer flavor.
Eggs: In this recipe we will be using egg yolks which is more of a brioche type bread which adds depth of flavor to our rolls.
Butter: You can use either salted or unsalted butter in this recipe. If you are using salted butter, leave out the salt.
Dinner rolls are a staple of many meals, providing a soft and fluffy accompaniment to savory dishes. These small, round bread rolls are typically served warm and can be enjoyed plain or with a variety of fillings, such as butter or jam. Whether you're hosting a dinner party or simply enjoying a family meal, dinner rolls are a delicious addition to any table.
At our home, dinner rolls are more than just a dish. They are a symbol of warmth, comfort, and togetherness. The aroma that fills your home when these are in the oven is so inviting, bringing back memories of the simple day when you can't wait to sink your teeth into a slice of warm bread spread with butter that is melting into each crevice.
I love to make these on weekends, for our Saturday and Sunday dinners. The are great when stored well and lightly heated up. Of course they are best fresh, right out the oven but I do love having some for leftovers. If I've made a large batch of these and there are still leftovers after a few days, I love to turn these into croutons. The perfect brioche flavor makes some of the best croutons.
Instructions:
In a bowl, or mixing bowl for your mixer, combine all the dry ingredients: flour, sugar, salt. Add yeast if you are using instant yeast.
Gently warm milk and butter in the microwave or stovetop until butter gets softened. Set aside for it to cool down to body temperature.
If you are using active dry yeast, add to milk and mix in. You can add 1 tablespoon of sugar to help yeast bloom.
When mixture has cooled a bit add your vanilla and egg yolks.
Add your wet to your dry ingredients, and then stir to combine.
Using your dough attachment in your mixer mix on low, to medium low for about 5 minutes until dough is nice and smooth.
If the dough is sticky, that's okay for now we will coat dough with non-stick cooking spray, or oil of your choice.
Cover and let dough double in size.
This can take an hour or more depending on where you are and the temperature of your home.
After about an hour, gently flip dough over on lightly coated surface with non-stick cooking spray and divide your dough into the amount of roll you'd like to make.
This recipe can make anywhere from 6 larger rolls to 10-12 smaller rolls.
Gently roll each roll into a circle, firmly sealing it. Set about an inch away from each other on the baking tray.
Preheat your oven to 350 F.
Cover your rolls with plastic wrap or cling wrap and set to double in size for about 30 minutes.
It's important at this time not to over proof your dough or you will have flat rolls.
After rising for another 30 minutes, brush with egg wash gently trying not to deflate. This step is optional.
Bake for about 20-25 minutes at 350 F.
Depending on the size of your rolls, they make take closer to 20 minutes or if you made a little larger rolls they will take closer to 25 minutes.
Brush liberally with butter after removing from the oven.
Enjoy warm out the oven with butter or jelly in the center.
