Yeast Dinner Rolls
This yeast dinner rolls recipe makes 12 soft, golden, pull-apart rolls with a simple double-rise and seven ingredients. Adapted from a brioche-style bun recipe developed through extensive testing, these rolls work beautifully for holiday dinners, weeknight meals, or for sliders.
Servings: 12
Ingredients
- 1½ cups warm water about 120 degrees F
- 2¼ teaspoons (1 packet) instant or rapid-rise yeast
- ¼ cup (50 grams) granulated sugar
- 4½ cups (540 grams) cups bread flour plus up to ¼ cup more if needed
- 1 teaspoon kosher salt
- ¼ teaspoon baking powder
- 6 tablespoons unsalted butter softened to room temperature
For Egg Wash
- 1 egg
- 1 tablespoon water
Instructions
Activate the Yeast
- Add warm water to the bowl of a stand mixer and sprinkle the yeast on top. Let stand for 5 minutes until foamy.
Make the Dough
- In a separate bowl, whisk together 3½ cups (420 grams) of the bread flour, salt, and baking powder. Reserve the remaining 1 cup (120 grams). Add the sugar and flour mixture to the mixer fitted with the dough hook and mix on low to combine. Add the softened butter one tablespoon at a time.
- Add the reserved flour and mix until a smooth, elastic dough forms, about 5 to 7 minutes. The dough should pull away from the bowl sides and feel tacky but not sticky.
- Shape into a ball, return to the bowl, cover, and let rise in a warm place for 1 hour until doubled in size.
Shape the Rolls
- Punch down the dough. Divide into 12 equal portions (about 3 ounces each). Roll each into a smooth ball and arrange in a lightly greased 9-inch by 13-inch baking dish in three rows of four.
- Cover loosely and let rise for 45 minutes, until puffy and nearly doubled.
- Preheat the oven to 400 degrees F with a rack in the center.
Bake the Rolls
- Whisk together the egg and water. Brush over the tops and sides of each roll. Bake for 15 to 17 minutes, until golden brown and fragrant.
Notes
- Flour adjustment: If the dough feels sticky after the full mix time, add flour 1 tablespoon at a time, up to ½ cup additional, until smooth and tacky. Humidity and altitude can affect absorption.
- Stand mixer vs. by hand: No stand mixer? Mix with a wooden spoon and knead by hand on a lightly floured surface for 8 to 10 minutes.
- Make-ahead: Shape rolls after the first rise, cover tightly, and refrigerate overnight up to 16 hours. Bring to room temperature for 1 to 2 hours before baking.
- Slider buns: Split and toast leftovers in a skillet for brioche-style slider buns.
- Storage: Store in an airtight container at room temperature for up to 3 days. Reheat wrapped in foil at 300 degrees F for 10 minutes.
- Freezing: Freeze baked rolls in a zip-top bag for up to 2 months. Thaw at room temperature and warm before serving.