Description
These Amazing Dinner Rolls are soft, fluffy, and buttery, perfect for any dinner table. Made from a rich dough that includes scalded milk, eggs, and butter, these rolls rise beautifully and bake to a golden-brown perfection. Ideal for family meals or special occasions, they’re sure to be a crowd-pleaser.
Ingredients
Scale
Liquid Ingredients
- 3/4 cup scalded milk (whole or 2%)
- 3/4 cup warm water (105°F)
- 3 large eggs (beaten)
- 1/2 cup salted butter (room temperature)
- Melted butter or vegetable shortening (for brushing on top of baked rolls)
Dry Ingredients
- 4 ½ teaspoons active dry yeast
- 1 teaspoon granulated sugar
- 1/2 cup granulated sugar
- 5 ½ cups all-purpose flour
- 1/2 teaspoon salt
Instructions
- Scald the Milk: Pour milk into a saucepan and heat over medium heat until warm and the edges are slightly foamy and bubbly, just before boiling. Remove from heat and let it stand until lukewarm before using in the recipe.
- Activate the Yeast: Pour warm water into the bowl of a stand mixer fitted with the dough hook attachment. Add yeast and 1 teaspoon sugar. Stir and let it proof for 10 minutes or until it becomes foamy and bubbly to indicate activation.
- Combine Wet Ingredients: Add beaten eggs, softened salted butter, and 1/2 cup sugar to the yeast mixture. Mix on low speed until just combined.
- Add Flour and Salt: Add 1 cup of flour and salt to the mixture. Mix until just combined, then add the lukewarm scalded milk and mix again.
- Add Remaining Flour and Knead: Gradually add the remaining flour, 1/2 cup at a time, mixing until the dough pulls away from the bowl sides and slightly sticks to fingers. Do not exceed 5 ½ cups. Knead the dough in the stand mixer on slow speed for 8 to 10 minutes.
- First Rise: Spray a large bowl with nonstick spray, transfer the dough into it, cover with a kitchen towel, and let it rise until doubled in size, about 60 to 90 minutes.
- Shape Rolls: Divide the dough in half. Roll each half into a large circle and cut each circle into 12 equal pie-shaped pieces. Roll each triangle from the wide end into a crescent shape. Place rolls on a greased baking sheet. Cover with a towel and allow to rise again until doubled, about 30 minutes.
- Bake: Preheat oven to 350°F. Bake the rolls for 14 to 16 minutes or until the tops are golden brown.
- Brush and Serve: Remove the rolls from the oven and brush the tops with melted butter or vegetable shortening if desired. Serve warm and enjoy!
Notes
- Scalding the milk improves the texture of the rolls by modifying the proteins, resulting in a softer crumb.
- Ensure the water used for yeast activation is around 105°F to avoid killing the yeast.
- Do not over-flour the dough; the dough should be slightly sticky for best results.
- Letting the dough rise twice helps develop flavor and lightness in the rolls.
- Brush with melted butter immediately after baking for a rich, glossy finish.
- These rolls freeze well – cool completely before freezing and reheat by warming gently in the oven.
