The classic dinner roll we all remember from Sunday or holiday dinners.
¾ cup, plus 1 tablespoon whole milk, divided
9 tablespoons unsalted butter, divided
1 teaspoon kosher salt
4 tablespoons granulated sugar, divided
¼ cup warm water (105°F to 110°F)
2¼ teaspoons (1 standard packet) active dry yeast
1 large egg
4 cups bread flour (or unbleached, all-purpose flour), plus additional for dusting and rolling
Nutritional analysis per roll: Calories 183 (35% from fat) • carb. 26g • pro. 4g • fat 7g sat. fat 5g • chol. 34mg • sod. 153mg • calc. 13mg fiber 1g
- Scald ¾ cup of milk (heat until just bubbling around edges – may be done in microwave). Stir in 8 tablespoons (1 stick) unsalted butter, salt and 3 tablespoons of sugar. Let cool until just warm (105°F to 110°F).
- Stir together the warm water, remaining tablespoon of sugar and yeast in the Cuisinart® mixing bowl. Attach the dough hook and let stand until the mixture is foamy and bubbly, about 5 to 10 minutes.
- While the yeast is proofing, measure out the flour in a separate mixing bowl.
- Once the yeast is foamy and the milk mixture is at the appropriate temperature, add the milk mixture, egg and flour and turn the mixer on to Speed 2. Mix until dough comes together as a ball and cleans the side of the bowl.
- Once dough ball forms, continue to knead on Speed 2 for about 4 to 5 minutes. Dough should be smooth. If sticky, add 1 tablespoon of flour at a time until smooth. Alternatively, if the dough seems too dry, add 1 tablespoon of water at a time.
- Cover bowl and let rise in a warm, draft-free place until doubled in volume, about 1 hour.
- Preheat oven to 375°F. Lightly butter a 9-inch round baking pan. Divide the dough into 16 equal pieces (about 2¼ ounces each). Roll into balls and arrange in the prepared pan. Cover with plastic wrap and let rise until about doubled, about 30 to 45 minutes.
- Combine remaining tablespoon of milk and butter and heat until butter is melted. Just before baking, gently brush rolls with melted butter and milk. Bake until golden brown, about 25 to 30 minutes (internal temperature of rolls will be 200°F when tested with an instant-read thermometer).
- Remove from oven and cool on wire rack until cool to the touch; remove from pan and allow to cool completely.
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