Buttery Dinner Rolls

Soft, enriched pull-apart rolls rise in a buttered dish and finish with a glossy brush of melted butter. The dough and shaped rolls both give clear visual and touch cues for proofing.

180 min

15 rolls

Golden pull-apart dinner rolls sit close together in a baking dish with melted butter shining on their soft tops.

Ingredients

4 cups (480 g) all-purpose flour

1 cup (240 ml) whole milk, warmed to 105-110 F

2 1/4 tsp active dry yeast

1/4 cup (50 g) granulated sugar

1 large egg, at room temperature

1 tsp fine salt

8 tbsp (113 g) unsalted butter, softened and divided

Equipment

Large mixing bowl · Dough hook or clean work surface · 9-by-13-inch baking dish · Clean kitchen towel

Read the dough

Room temperature changes rise time. Look for doubled dough and a pillowy final proof, with a fingertip dent that returns slowly.

Shape ahead

Refrigerate the covered pan after shaping, then let the rolls become puffy at room temperature before baking.

Mix and knead

01. Whisk warm milk, yeast, and sugar; wait until a creamy foam forms so you know the yeast is active.

02. Beat in the egg, then stir flour and salt into the liquid until no dry patches remain.

Rise and shape

03. Knead in butter until the dough is smooth and stretchy; keep it slightly tacky instead of adding excess flour.

04. Cover the greased bowl and wait for the dough to double; a gentle dent should fill back slowly.

Proof the rolls

05. Butter the dish, shape equal balls with taut tops, and set them seam-side down.

06. Cover until the rolls look pillowy and touch; for an overnight batch, chill the shaped rolls and let them puff at room temperature the next day.

Bake and finish

07. Bake at 350 F until the tops are golden and the center rolls feel set; shield early browning with loose foil.

08. Brush hot rolls with melted butter, rest briefly in the dish, and serve warm.