Basic Dinner-Roll Dough
- Level: Intermediate
- Yield: 2 1/4 pounds dough
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 354
- Total Fat
- 27
- Saturated Fat
- 4
- Carbohydrates
- 24
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 4
- Cholesterol
- 28
- Sodium
- 153
- Total: 2 hr 45 min
- Prep: 15 min
- Inactive: 2 hr 30 min
Ingredients
1/2 cup whole milk
3 tablespoons sugar
1 1/4-ounce packet active dry yeast
4 1/4 to 4 1/2 cups all-purpose flour
6 tablespoons unsalted butter, at room temperature
1 1/2 teaspoons kosher salt
2 large eggs, lightly beaten
Mix-ins (herbs, spices, cheese, etc.; see recipes)
Vegetable oil or cooking spray, for the bowl
Directions
- Warm the milk and 1/2 cup water in a small saucepan or in the microwave until very warm (110 degrees F). Transfer to the bowl of a stand mixer fitted with the dough hook; mix in the sugar, yeast and 1 cup flour until combined but still lumpy. Let stand until the mixture is very bubbly, about 30 minutes.
- Add the butter, salt and 2 cups flour; mix on medium speed until smooth and elastic, 2 to 3 minutes. Mix in the eggs until combined, scraping the bottom and side of the bowl as needed. Add 1 1/4 cups flour and the mix-ins, if using; mix until the dough is smooth and starts to gather into a loose ball, about 4 minutes. The dough should be slightly sticky; if it's too wet, add the remaining 1/4 cup flour.
- Lightly oil a large bowl; scrape the dough into the bowl and turn to coat with the oil. Cover with plastic wrap and set aside in a warm place until doubled in size, about 2 hours.
Cook’s Note
You can freeze the finished rolls for up to a month. Before serving, thaw at room temperature for 30 minutes, then reheat in a 375 degrees F oven for 10 minutes. Yeast Tips Check the label: Make sure you use the type of yeast in the recipe. Active dry yeast is not interchangeable with rapid-rise or instant yeast. Use a thermometer: Don't guess the heat of the liquid you're adding; take its temperature. It must be at least 110 degrees F to activate the yeast. Watch your dough: Rising times can vary depending on the heat of your kitchen. Use the times as a guideline and follow visual cues for all the steps.