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Pillowy Soft Dinner Rolls

Light, pull-apart enriched yeast rolls made with butter, egg, and whole milk, baked golden and brushed twice with butter straight from the oven.
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Prep Time 25 minutes
Cook Time 20 minutes
Rise Time 2 hours
Total Time 2 hours 45 minutes
Servings: 12 Rolls
Calories: 182
Ingredients Equipment Method

Ingredients
  

Dough:
2 and 1/4 teaspoons active dry yeast
1 teaspoon granulated sugar, for proofing
3/4 cup warm whole milk
2 and 1/2 cups all-purpose flour
2 tablespoons granulated sugar
3/4 teaspoon fine salt
1 large egg, room temperature
3 tablespoons unsalted butter, softened
Butter Crust:
3 tablespoons unsalted butter, melted
1 pinch flaky sea salt, optional

Equipment

  • 1 large mixing bowl
  • 1 clean work surface for kneading
  • 1 9 by 13 inch baking pan or a 9-inch round cake pan for 9 rolls
  • 1 pastry brush

Method
 

Proof yeast in warm milk with 1 teaspoon sugar for 5 to 7 minutes until foamy.
    Add remaining sugar, salt, and egg. Mix in flour gradually until a sticky dough forms.
      Knead 3 minutes, then add softened butter one tablespoon at a time. Knead 5 more minutes until smooth and elastic. Rise 1 hour until doubled.
        Punch down, divide into 12 equal pieces. Shape into smooth balls. Arrange touching in greased pan.
          Brush with half the melted butter. Rise 40 to 50 minutes until puffed and touching.
            Bake at 375 degrees Fahrenheit for 18 to 22 minutes until deep golden. Brush immediately with remaining butter. Serve warm.