Fluffy Butter Dinner Rolls Recipes

BUTTERY SOFT ROLLS

Steps:

• Put the milk (95-115 degrees Fahrenheit) and the butter in the bowl of a stand mixer. Sprinkle the yeast over the milk. (If the yeast is not instant yeast, let it sit for 5 minutes to activate.)
• Add the sugar, eggs, salt, and flour. With a paddle attachment for your stand mixer, mix for a few seconds until just combined. Let this mixture sit for about 5 minutes.
• Switch the attachment to the dough hook and knead on medium speed for 10 minutes.
• Cover the dough and let it rise in a warm place for 30 minutes or until doubled.
• Divide and roll dough into 15 balls. You may have more or less depending on the size you make the rolls.
• Place in a greased 9x13 pan. Cover and rise for 15-20 minutes.
• Bake at 375 for 13 to 16 minutes or until lightly browned.
• Serve warm.

THE BEST BUTTERY SOFT DINNER ROLLS RECIPE

Steps:

• In the bowl of a stand mixer fitted with a dough hook, mix together the flour, yeast, and salt.
• In a medium bowl, lightly beat the eggs; set aside.
• In a medium saucepan, combine the milk, 9 tablespoons of butter, and the sugar and cook over medium-low heat until the butter melts, the sugar dissolves, and the mixture reaches a temperature between 125 and 130 degrees F.
• With the mixer running on low speed, slowly add milk mixture to bowl followed by the eggs and mix until no dry flour remains, about 1 to 2 minutes.
• Increase speed to medium and knead until dough is smooth, elastic, and mostly pulls away from the sides of the bowl, about 6 to 8 minutes.
• The dough will still stick to the bottom of the bowl.
• Turn the dough out onto a lightly floured surface and knead by hand for 30 seconds.
• Form dough into a tight ball and transfer to a large, greased bowl.
• Spray the top of the bread lightly with nonstick spray, then cover the bowl with plastic wrap and let proof in a warm place until doubled in size, 60 to 90 minutes.nutes. The dough will still stick to the bottom of the bowl.
• Turn the dough out onto a lightly floured surface and knead by hand for 30 seconds. Form dough into a tight ball and tIn the bowl of a stand mixer fitted with a dough hook, mix together the flour, yeast, and salt.
• In a medium bowl, lightly beat the eggs; set aside.
• In a medium saucepan, combine the milk, 9 tablespoons of butter, and the sugar and cook over medium-low heat until the butter melts, the sugar dissolves, and the mixture reaches a temperature between 125 and 130 degrees F.
• With the mixer running on low speed, slowly add milk mixture to bowl followed by the eggs and mix until no dry flour remains, about 1 to 2 minutes. Increase speed to medium and knead until dough is smooth, elastic, and mostly pulls away from the sides of the bowl, about 6 to 8 miransfer to a large, greased bowl. Spray the top of the bread lightly with nonstick spray, then cover the bowl with plastic wrap and let proof in a warm place until doubled in size, 60 to 90 minutes.
• Line a 13x9-inch baking pan with two pieces of foil, overlapping foil and letting the ends hang over the long edges of the pan. Spray the foil with nonstick spray; set aside.
• Turn the ball of dough out onto a clean lightly floured counter and divide in half. Stretch each half into a 24-inch long roll and use a rolling pin to flatten it so it's about 5 inches wide. Then brush the surface of the dough with 1 tablespoon of melted butter.
• Starting at the top long edge, fold a third of the dough down toward you. Then fold the bottom third of the dough over to meet the edge.
• Roll dough a couple of times to seal and reshape as necessary to form an even log.
• Using a sharp knife, trim 1 inch of dough off each end and discard, then cut dough into 12 equal pieces. Arrange rolls seam side down in the prepared pan in three rows of four. Repeat with the remaining half of the dough.
• Cover the pan with plastic wrap and let the rolls proof in a warm place until they are about double in size, about 60 minutes.
• Preheat the oven to 375 degrees F and bake the rolls until browned and centers register 200 degrees, 30 to 35 minutes, rotating the pan halfway through.
• Transfer the rolls to a wire rack using the foil for handles. Brush with the remaining tablespoon of melted butter.

GRANDMA RITA'S SOFT BUTTER ROLLS

Steps:

• Pour milk into a glass 2-cup measuring cup and heat in the microwave until it starts to boil and climb the sides, about 1 minute. Add butter, 1/4 cup sugar, and salt to the scalded milk; set aside to cool until it gets below 110 degrees F (45 degrees C).
• Dissolve yeast and 1 teaspoon sugar in warm water in a large bowl. Let stand until the yeast softens and begins to form a creamy foam, about 10 minutes.
• Pour milk mixture into the yeast mixture; add 2 cups bread flour and egg. Stir the mixture with a wooden spoon until smooth. Add remaining flour, 1/2 cup at a time, mixing thoroughly after each addition, until the dough is smooth and a little tacky.
• Turn dough out onto a sheet of flour-dusted waxed paper and lightly knead to pull dough together; shape into a ball. Place dough in a large, lightly-oiled bowl, and turn to coat. Cover with a towel and let rise in a warm place for about 30 minutes.
• Line a baking sheet with parchment paper. Divide dough into thirds. Break each third into six evenly sized balls and arrange onto prepared baking sheet. Cover balls with a towel to rise further for another 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake in preheated oven until browned, about 15 minutes.

FLUFFY BUTTER DINNER ROLLS

Steps:

• Whisk yeast, 1/2 cup warm water and 1/4 cup sugar. Allow to stand until yeast is dissolved.
• In the meantime, add eggs, butter and 2 cup warm water in bowl and mix. Add dissolved yeast mixture and then add the remaining dry ingredients. Stir until well mixed. Cover and allow to rise 1 hour.
• Turn onto floured board; knead once or twice to make dough easy to handle. Roll into desired shapes (I divide the dough in half and roll into a circle, melt some butter and put on top, then cut it like a pizza and roll crescent rolls). Place on greased pan. Allow to rise 20-30 minutes. Bake 10 minutes at 375 or until done.