Description
These Quick Jumbo Dinner Rolls are soft, fluffy, and perfect for any meal. Made with warm milk, yeast, butter, and a touch of sugar, these rolls come together quickly with a simple kneading and rising process. Ideal as a side or sandwich bun, these golden brown rolls are brushed with butter for a delicious finish.
Ingredients
Scale
Wet Ingredients
- 1 cup warm whole milk (105–110°F)
- 1/4 cup unsalted butter, melted and slightly cooled
- 1 large egg, room temperature
- 2 tablespoons melted butter for brushing
Dry Ingredients
- 2 1/4 teaspoons active dry yeast
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 3 1/2 to 4 cups all-purpose flour
Instructions
- Activate yeast: In a large mixing bowl, combine the warm milk, granulated sugar, and active dry yeast. Let it sit undisturbed for 5–10 minutes until the mixture becomes foamy, indicating the yeast is active.
- Add wet ingredients: Add the melted and slightly cooled butter, room temperature egg, and salt to the foamy yeast mixture. Whisk everything together until fully combined.
- Combine with flour: Stir in 3 1/2 cups of all-purpose flour using a dough hook on a mixer or a wooden spoon. If the dough is too sticky, gradually add more flour up to 4 cups until a manageable dough forms.
- Knead the dough: Knead the dough for 6–8 minutes in the mixer or about 10 minutes by hand until it is smooth and slightly tacky but not sticky.
- First rise: Place the dough in a greased bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm place for 30–45 minutes until it has doubled in size.
- Shape rolls: Punch down the risen dough to release air. Divide the dough into 9 to 12 equal portions depending on desired roll size. Shape each piece into a smooth ball.
- Second rise: Arrange the dough balls in a greased 9×13-inch baking pan, ensuring they are spaced evenly. Cover the pan and let them rise again for 20–30 minutes until puffy and nearly doubled.
- Bake: Preheat your oven to 375°F (190°C). Bake the rolls for 18–22 minutes or until they turn golden brown on top.
- Finish and serve: Remove the rolls from the oven and immediately brush the tops with melted butter for a soft, flavorful crust. Allow rolls to cool slightly before serving.
Notes
- Use warm milk to properly activate the yeast, ideally between 105–110°F.
- Check the dough consistency during mixing and kneading; add flour gradually to avoid dry or overly sticky dough.
- Allow sufficient rising time; rising affects the softness and texture of the rolls.
- These rolls are best served fresh but can be stored in an airtight container for 2-3 days.
- For a richer flavor, substitute some milk with buttermilk or add a teaspoon of honey.
