Butter-Topped One Hour Dinner Rolls
These tender one-hour dinner rolls make it easy to serve up fresh bread any night of the week, even when you're short on time!
Servings rolls
Equipment
Ingredients
- 1 ½ cups non-fat milk
- 3 tablespoons butter cut into chunks
- 3 tablespoons sugar
- 4 - 4 ½ cups all purpose flour divided
- 1 tablespoon rapid rise/quick rise yeast or if you have packets, one packet (2 1/4 teaspoons will work just fine)
- 1 ½ teaspoons table salt
- 1 egg room temperature. If eggs are not room temperature, place in a bowl of warm water for at least 5 minutes
- additional melted butter a few tablespoons for brushing on at end
Instructions
- Preheat oven to 350℉.
- Place milk, butter, and sugar in a microwavable container and heat for about 2 minutes. You want this mixture to be between 120-130℉, for best results use a digital instant read thermometer to gauge the temperature.
- While the mixture is heating, combine 3 ½ cups of the flour, yeast, and salt in a mixing bowl. When milk mixture is heated to about 125℉, add to the flour mixture and start to beat. Add egg and continue to beat until everything is combined. Scrape down sides of bowl and then add the remaining flour, ¼ cup at a time. I almost always add 4 ¼ cups total. The dough will be very soft and sticky.
- Place remaining flour on a cutting board or silicone mat (or additional flour, if you used all of yours in the dough) and very gently scrape out the dough using a spatula. Dust the top of your dough with flour and then using your hands, lightly pat the dough into a rectangle.
- Score the dough into sections (24 for dinner roll size) and gently form portions into balls. Place in a 9x13 pan that has been sprayed with non stick spray. Let dough rest for 20-30 minutes until puffed and almost double in size.
- Bake rolls in preheated oven 15-20 minutes until golden brown. Remove from oven and immediately brush with melted butter.
Notes
- To accelerate rising, place dough in an oven or microwave that has been turned off, and place a pan of steaming water underneath.
- Homemade rolls are best eaten the same day as baking. If you do need to make them a day ahead of time, make sure they are cooled completely before storing in an airtight container.
- For best results, consume rolls within 1-2 days.
- If you want to make these into bread sticks, you could roll dough in butter and our Garlic Bread Seasoning, or if you're like me, you'll save at least a little to bake a tiny pan of cinnamon rolls.
- Definitely, definitely, make a batch of this Maple Cinnamon Butter to go with these, no matter how you make them!
Nutrition
Calories: 104kcal, Carbohydrates: 19g, Protein: 3g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.4g, Trans Fat: 0.1g, Cholesterol: 4mg, Sodium: 157mg, Potassium: 49mg, Fiber: 1g, Sugar: 2g, Vitamin A: 72IU, Calcium: 23mg, Iron: 1mg
Calories: 104kcal
Cost: $5
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