A classic crowd pleaser and Americas most popular dinner roll these are also perfect for sandwiches with leftovers
Prep Time
25 mins
Dificult
Medium
Servings
4 hrs 10 mins
Ingredients
Instructions
Combine warm milk
warm water
and dry yeast in the mixing bowl of a stand mixer . Let sit for 10 minutes. Add eggs
sugar
salt
and 1/2 cup melted butter. Whisk all wet ingredients together. Add all purpose flour and knead with the dough hook (or manually) until dough comes together as a ball
5 to 6 minutes.
Place dough into a lightly buttered bowl
cover
and let sit until the dough is doubled in size
about 2 hours.
Press the dough until it is flat
and divide into 24 equal portions. Form each portion into a smooth ball.
Line a baking sheet with a Silpat mat or parchment paper.
Take each ball of dough and roll out on a lightly floured surface into an oval
4 to 5 inches long. Brush the top with some of the remaining butter and fold in half.
Transfer the rolls to the prepared baking sheet
arranging in 6 rows of 4 rolls. Cover with a clean kitchen towel and let the rolls rise in a warm spot until almost doubled in size
about 1 hour.
Preheat the oven to 350 degrees C (175 degrees C).
Bake rolls in the preheated oven until golden brown on top
about 25 minutes.
While rolls are still warm
brush the tops of the rolls with melted butter.
Chef John
Chef's Tip
To get uniform portions