Our favorite easy dinner rolls made with only 8 ingredients! This post walks you through each and every step of making this rolls recipe. Plus all my tips and tricks for perfect dinner rolls every time.
5tablespoonsunsalted butter,softened but not melted
3 and 1/4cupswhite all purpose flour,divided (plus more for rolling)
1 and 1/4teaspoonfine sea salt(if using table salt, reduce the amount)
Pour warmed milk into the bottom of your stand mixer bowl. If you have a thermometer ensure the milk isn't heated above 115 degrees F. Sprinkle the yeast in an even layer right on top of the milk and then sprinkle the 1/2 teaspoon white sugar right on top of the yeast. Do not stir or move. Cover and let stand for 5 minutes. The yeast should be very foamy after 5 minutes (check photos in post). If not, your yeast is dead and you'll need to begin again. Either the yeast was bad or the milk was too hot.
Add remaining 1/4 cup sugar, 5 tablespoons softened butter, and large egg to the bowl of the stand mixer. Mix on slow speeds to combine. Add in 1 cup of flour (136 grams; use a food scale OR spoon and level the flour measurement) and the salt. Beat on low speed for about 1 minute scraping the sides of the bowl with a rubber spatula. Now add 2 more cups of flour (261 grams). Beat on medium speed until the dough comes together and begins to pull away from the sides of the bowl. Increase speed and beat for about 1 minute. Slowly add the remaining 1/4 cup flour (1 tablespoon at a time) as needed until the dough no longer clings to the sides of the bowl and is wrapped around the dough hook. The dough should still be quite sticky and tacky.
Lightly sprinkle a surface with flour. Tap your hands in the flour and pull the dough from the bowl. Use a spatula to remove all the dough. Knead on the lightly floured surface by hand for about 2 minutes. Knead into an even ball.
Cover ball with towel and wash out the mixer bowl. Dry the bowl. Pour in 3/4 teaspoon vegetable oil and rub it all over the bowl. Place the dough in the bottom of the bowl and rub the remaining 1/4 teaspoon vegetable oil to coat the ball of dough. Cover the bowl with plastic wrap or a clean kitchen towel.
Allow the dough to rise in a draft-free warm environment for 1 and 1/2 to 2 hours or until double in size.
Grease a 9×13 inch baking pan with nonstick spray.
When the dough has risen, punch it down to release the air. Divide the dough into 16 equal pieces. I love using a food scale here! Each dough ball should be around 1.9 ounces. Shape each piece into a smooth ball (I just shape it with my fingers, pulling dough around to the bottom until a smooth ball is formed) and then place in the prepared pan.
Cover rolls with plastic wrap or a clean kitchen towel and allow to rise again in a relatively warm environment. This takes around 30 minutes to an hour.
Adjust oven rack to one position below the middle and preheat oven to 375 degrees F. (It’s best to bake the rolls towards the bottom of the oven so the tops don’t burn.)
Bake the rolls: Bake for 17-24 minutes or until golden brown on top. Rotate the pan halfway through. If the tops of the rolls are browning too quickly, loosely place a piece of foil over the tops. Remove rolls from oven. Melt the remaining 2 tablespoons of butter and brush across the tops of the rolls. Allow to slightly cool before using a metal spatula to pull out the rolls.
Transfer COMPLETELY COOLED leftover rolls into a plastic bag and store at room temperature for 2-3 days. Alternatively, store in the fridge for up to 1 week. We like these best the same day they're made.