Get the perfect homemade dinner roll to share with your friends and family. Pass it down for generations and generations! CLICK FOR RECIPE PRINTABLE RECIPE: https://thestayathomechef.com/the-best-homemade-dinner-rolls-ever/ JUMP TO 00:00 Intro00:35 Add Ingredients01:12 Mix in flour01:40 First Rise01:50 Shape Rolls02:02 Second Rise02:12 Baking Time and Temperature02:22 Brush with ButterIngredients 2 cups warm milk 2 tablespoons instant dry yeast 1/4 cup white granulated sugar 2 teaspoons salt 6 tablespoons salted butter, softened 2 large eggs 6 cups all-purpose flour 1 tablespoon melted butterInstructions1 00:00:35 - In the bowl of a stand mixer, combine warm milk, yeast, sugar, salt, butter, and eggs.2 00:01:12 - Add in 5 1/2 cups of flour. Using a dough hook, turn the mixer on to a low speed. Once the flour starts to incorporate into the dough, increase the speed to a medium range. Slowly add the remaining 1/2 cup of flour until the dough pulls away from the sides of the bowl. The dough mixture should be slightly sticky and soft.3 00:01:40 - Transfer the dough to a lightly greased mixing bowl. Cover with a towel and let rise 90 minutes.4 00:01:47 - Lightly grease a baking sheet. Punch down the dough and form into 24 rolls. Place on the greased baking sheet in six rows of four.5 00:02:08 - Cover and let rise 1 hour.6 00:02:12 - Preheat oven to 375 degrees. Bake the rolls for 12 to 14 minutes, until lightly browned.7 00:02:21 - Remove rolls from oven and brush with melted butter.8 Serve the rolls warm, or to cool, let rest on the pan for 15 minutes before transferring to a wire cooling rack. Once cooled completely, store in a plastic bag.FAQWhat temperature should the milk be? The milk should be warm to the touch, between 100 and 110 degrees.How should I measure the flour? The flour you buy at the store these days is generally pre-sifted. There is no need to sift your flour. I prefer the scoop and sweep method as it is ultra-convenient. Simply use your measuring cup to scoop out the flour and level off the top. Weighing your flour using a kitchen scale is the only way to ensure complete accuracy. Even then, bread making is a both fickle and forgiving and the actual amount of flour you add can change just due to the humidity in the air. When making this roll recipe, it is best to go by the touch and feel of the dough.How soft should my butter be? The butter should be at room temperature and smoosh easily to the touch. If you soften the butter in a microwave, be sure to work in small time increments so you don't get any melted pools of butter.Does it matter if I use unsalted butter? I have tested the recipe with both salted and unsalted butter without a huge or notable difference. Either will work.Does it matter if I use bread flour? I have used both all-purpose flour and bread flour without a huge or notable difference. I do not have a preference and just use whichever is convenient.What should the dough feel like? The dough should be slightly sticky, but still very soft and pliable. It should just barely not be sticking to the bowl. If you add too much flour and the dough stiffens, your rolls will also get a little stiff. I like to say you can feel a soft roll just by touching the dough.How can I make each roll the same size? I use a kitchen scale to measure each of my dough balls. It isn't much added effort and I end up with rolls that are nearly uniform in size.How much do each of your rolls weigh? Using my handy dandy kitchen scale , I make each roll to be between 2.4 and 2.5 oz.Can I double the recipe? Unless you have a commercial-size mixer, I would make separate batches so you don't overload your machine. When I make these rolls in mass, I make the dough in back to back batches and label each rising mixing bowl with a number so I know which one I made first. It adds about 15 minutes to your start-to-finish time for each additional batch.Thanks for watching! Don't forget to push "LIKE," leave a COMMENT below, and SUBSCRIBE! Feel free to SHARE this video too.SUBSCRIBE to my channel: http://youtube.com/thestayhomechefFACEBOOK: The Stay At Home ChefINSTAGRAM: TheStayAtHomeChefPINTEREST: The Stay At Home ChefTWITTER: TheStayHomeChefCONTACT ME:
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