Sweet Dinner Rolls

These sweet dinner rolls are soft inside and have a light, sweet, buttery taste. They are pillowy soft and only require 7 ingredients to make! (No mixer required)

Course Side Dish

Cuisine American

Prep Time 3 30

Cook Time 15

Total Time 3 45

Servings rolls

Calories 205kcal

Author Tawnie Graham of Kroll's Korner

Ingredients

To activate the yeast:

3/4 cup water
3, (1/4 oz.) packets active dry yeast* (3/4 oz. total or 21 grams)
3 tsp. sugar
2 cups whole milk
2 Tbsp. unsalted butter

Dry ingredients:

8 cups All-Purpose Flour
1 cup sugar
1 1/2 tsp. salt
2 large eggs, lightly whisked

US Customary - Metric

Instructions

Heat the water in a small sauce pan over medium-low heat until water reaches 110°F. (this will only take a minute or two)
3/4 cup water
Remove water from heat and add in the sugar and yeast. Gently whisk and let sit for 10 minutes. You will notice the yeast begin to foam - this is good!
3, (1/4 oz.) packets active dry yeast* (3/4 oz. total or 21 grams), 3 tsp. sugar
Meanwhile, heat the milk on the stove in a medium-sized sauce pan until milk is between 105°F-115°F. Milk will only take 1-2 minutes to reach this temperature. Melt the butter in the lukewarm milk.
2 cups whole milk, 2 Tbsp. unsalted butter
Add the activated yeast into the milk and stir to combine.
In an extra large bowl (I use an 8QT sized bowl), combine the flour, salt and sugar together.
8 cups All-Purpose Flour, 1 cup sugar, 1 1/2 tsp. salt
Pour the yeast/milk mixture into the dry ingredients and stir.
Mix the eggs in last. Dough will be sticky. That's OK! Use lightly floured hands to help.
2 large eggs, lightly whisked
Fold dough over itself ~8 times or until it comes together by gently lifting and folding the edge of the dough toward the middle. Essentially, you are picking up the dough, lifting it up and folding towards the center. (read more in notes below)
Cover with plastic wrap. Rise for 2 hours. The dough will double in size.
Shape the dough: using lightly floured hands and a lightly floured surface, pull a piece of dough off from the bowl and measure out 75g on a food scale.
Shape into a ~6-inch long strand of dough on a lightly floured surface (like a snake or a rope). Gently tie the dough into a knot. Tuck the ends of the dough or leave the dough as a “tail." Place dough balls on a lined baking sheet*. Continue until dough is gone. (~25 rolls)
Let the dough rise again for 30 minutes, uncovered (this is the final proof).
Preheat the oven to 375°F. Bake the rolls for 14-15 minutes or until tops of bread rolls are golden brown. If desired, brush the tops with melted butter/honey butter and flaky sea salt while bread is warm.

Video

Notes

1 packet yeast = 1/4 oz. in weight or 2 1/4 tsp in volume so in total you will need 3/4 oz (21g) or 6 3/4 tsp. yeast. Be sure to use active dry yeast, not instant yeast or rapid rise.
If the milk gets too hot, let cool until it reaches 105°F-115°F. Adding extra hot liquids to yeast may kill the yeast. Think "warm" not "hot."
When folding, dough may be challenging to work with. Lightly flour your surface and hands to make handling the dough an easier process. Wet dough = good dough! The folding is a tried and true method of gently continuing to develop dough strength, and is particularly useful when dealing with wet dough.
Line baking sheet with parchment paper or silicone baking mats if desired.

Nutrition