Soft Dinner Rolls

By Sally's Baking Recipes · 150 min

Ingredients

Instructions

1. Whisk the warm milk, yeast and 1 tbsp sugar in a bowl, cover and let stand for 5 minutes.
2. Add the remaining sugar, egg, softened butter, salt and 1 cup of flour. Mix on low for 30 seconds, scrape the sides, add the rest of the flour and beat on medium for about 2 minutes until the dough comes together and pulls from the bowl. If too wet, add flour 1 tbsp at a time until workable; it should be soft and slightly sticky.
3. Knead for 5 full minutes by machine or by hand on a lightly floured surface, adding flour 1 tsp at a time only if very sticky. The dough should still feel a little soft and spring back slowly when poked. Do the windowpane test: stretch a golf-ball-sized piece thin enough for light to pass through without tearing; if it tears, keep kneading.
4. Put the dough in a lightly greased bowl, turn to coat, cover and let rise in a warm place for 1 to 2 hours, until doubled.
5. Grease a 9×13 inch pan or two 9-inch round or square pans.
6. Punch down the dough, divide into 14 to 16 equal pieces and shape each into a smooth ball. 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, rotating the pan halfway, until golden brown on top. Tent loosely with foil if the tops brown too fast.
10. Brush with the honey butter if you like, and cool for a few minutes before serving.

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

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