Soft Dinner Rolls

By Sally's Baking Recipes · 120 min

Ingredients

Instructions

1. Whisk the warm milk, yeast and 1 tablespoon of sugar in a bowl. Cover and let it sit for 5 minutes.
2. Add the remaining sugar, the egg, the butter, the salt and 1 cup of flour. Mix on low for 30 seconds, scrape down the sides, then add the rest of the flour and beat on medium for about 2 minutes until the dough comes together and pulls away from the sides. If it is too wet to knead, add flour 1 tablespoon at a time until workable; it should be soft and a little sticky.
3. Knead for 5 full minutes, by machine or by hand on a lightly floured surface. If it gets too sticky, add 1 teaspoon of flour at a time, using no more than needed. The dough should still feel a little soft. It is ready when a poked finger slowly bounces back, or when a small piece stretched thin enough lets light through without tearing.
4. Grease a large bowl, add the dough and turn it to coat. Cover and let it rise in a fairly warm place for 1 to 2 hours, until doubled in size.
5. Grease a 9×13 inch baking pan or two 9-inch square or round pans.
6. Punch the dough down and divide it into 14 to 16 equal pieces. Shape each into a smooth ball and arrange them in the pan.
7. Cover and let the rolls rise until puffy, about 1 hour.
8. Set the oven rack to a lower position and preheat the oven to 350°F (177°C).
9. Bake for 20 to 25 minutes, until golden brown on top, turning the pan halfway through. If the tops brown too fast, loosely cover with foil.
10. Brush with the honey butter if using, then let cool for a few minutes before serving.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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