Golden Dinner Rolls are soft, fluffy bread rolls baked to perfection with a golden-brown crust and a tender interior. These rolls are brushed with a glaze before baking, which enhances their color and adds a subtle sheen. They are versatile enough to serve alongside soups, stews, roasts, or as part of a festive spread. Their pillowy texture makes them ideal for spreading butter, dipping into sauces, or enjoying plain. The transformation from smooth dough balls to beautifully risen rolls highlights the magic of baking, turning simple ingredients into a comforting staple that brings warmth to the table.
INGREDIENTS
- 4 cups all-purpose flour
- 2 1/4 teaspoons active dry yeast (one packet)
- 1 cup warm milk (about 110°F)
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1 teaspoon salt
- 1 large egg
- 2 tablespoons butter (for brushing)
- 1 egg yolk mixed with 1 tablespoon milk (for glaze)
INSTRUCTION
- Activate the yeast In a small bowl, combine warm milk, sugar, and yeast. Let sit for 5–10 minutes until foamy, indicating the yeast is active.
- Mix the dough In a large mixing bowl, combine flour and salt. Add the yeast mixture, melted butter, and egg. Mix until a dough forms. Knead for 8–10 minutes by hand or 5–6 minutes with a stand mixer until smooth and elastic.
- First rise Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1–2 hours, or until doubled in size.
- Shape the rolls Punch down the risen dough and divide into 9–12 equal portions. Shape each portion into a smooth ball and place in a greased baking dish.
- Second rise Cover the dish and let the dough balls rise again for 30–45 minutes, until puffy and touching each other.
- Glaze before baking Brush the tops with the egg yolk and milk mixture to give them a glossy finish.
- Bake the rolls Preheat the oven to 375°F (190°C). Bake for 20–25 minutes, or until the rolls are golden brown and sound hollow when tapped.
- Finish with butter Remove from the oven and immediately brush with melted butter for added flavor and softness.
SERVINGS
Makes 9–12 rolls, depending on portion size.
NOTE
- Ensure the milk is warm but not hot when activating yeast, as high heat can kill the yeast.
- For extra softness, replace half the all-purpose flour with bread flour.
- Rolls can be made ahead: prepare the dough, shape, and refrigerate overnight. Bake the next day after allowing them to rise.
- Store leftovers in an airtight container at room temperature for up to 2 days, or freeze for longer storage.
- These rolls are excellent for holiday meals, family dinners, or as a base for sliders and sandwiches.