Easy homemade dinner rolls

Recipe by Esther Donohue

Yield: Approximately 2 dozen rolls Prep Time: 20 minutes Rise Time: Approximately 1 hour Bake Time: 20–25 minutes Oven Temperature: 350°F

This is my go-to dinner roll recipe! These rolls always turn out soft, fluffy, and full of flavor. They rise quite a bit, so when forming your rolls, make them a little smaller than you want the finished rolls to be.
Ingredients

• 2 cups warm water
• 1 cup warm milk
• 2 large eggs
• ½ cup butter, melted
• ¾ cup granulated sugar
• 2 tablespoons instant yeast
• 8–9 cups all-purpose flour
• 1½ teaspoons salt

Optional Egg Wash:

• 1 large egg
• 1 tablespoon water

Instructions

1. In the bowl of a stand mixer fitted with a dough hook, combine the warm water, warm milk, eggs, melted butter, sugar, and instant yeast. Mix until combined.
2. Add 4 cups of flour and mix until incorporated.
3. Add the salt and continue mixing.
4. Slowly add the remaining flour, about 1 cup at a time, mixing between additions. The dough should be soft and slightly tacky but not overly sticky. If the dough is too sticky to handle, add additional flour, ½ cup at a time, until it forms a soft, smooth dough.
5. Continue kneading with the dough hook until the dough is smooth and elastic, approximately 5–8 minutes.
6. Leave the dough in the mixing bowl, cover with a clean kitchen towel, and let rise for 15 minutes.
7. Lightly grease a 9×13-inch baking pan or a large baking sheet.
8. Divide the dough into approximately 24 pieces. To form the rolls, pinch off a piece of dough, cup your hand over it, and gently roll it against the countertop in a circular motion until you have a smooth ball.
9. Arrange the rolls in the prepared baking pan or on a baking sheet, leaving a little room between them to rise.
10. Cover the rolls loosely with a clean kitchen towel and let them rise in a warm place until noticeably puffy and nearly doubled in size, approximately 30–45 minutes.
11. Preheat the oven to 350°F.
12. For a darker, golden-brown top, whisk together the egg and water and gently brush over the rolls just before baking.
13. Bake for approximately 20–25 minutes, or until the rolls are golden brown and baked through. Baking time may vary depending on the size of the rolls and the pan used.
14. Remove from the oven and allow to cool slightly before serving.

Chef's Notes

• Watch your flour: Start with 8 cups and add more only as needed. The dough should be soft and slightly tacky. Adding too much flour can make your rolls dense.
• Don't make your rolls too large: These rolls rise quite a bit, so form them a little smaller than you want the finished rolls to be.
• For softer tops: Brush the rolls with melted butter immediately after baking instead of using an egg wash.

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