Description
Helpful tips and answers for making perfect dinner rolls.
Ingredients
Scale
- 4 cups all-purpose flour (plus extra for dusting)
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast (one standard packet)
- 1 teaspoon salt
- 1 cup whole milk, warmed to 110°F
- 1/3 cup unsalted butter, melted (plus additional for brushing)
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract (optional, but adds wonderful depth)
Instructions
- Mix the Dough
- Knead to Perfection
- First Rise
- Shape the Rolls
- Second Rise
- Bake to Golden Perfection
- The Final Touch
Notes
- Can I make the dough in a stand mixer?
Absolutely! Use the dough hook attachment and mix on low speed until the dough comes together, then increase to medium-low for 5-6 minutes until smooth and elastic. - Why didn’t my rolls rise properly?
Check your yeast’s expiration date, ensure your liquid wasn’t too hot or too cold, and make sure your rising environment is warm enough (75-85°F is ideal). - Can I prepare these rolls a day ahead?
Yes! Complete through shaping, then cover and refrigerate overnight. The next day, allow them to come to room temperature and complete their second rise (about 1-2 hours) before baking. - My rolls turned out dense. What went wrong?
The most common culprits are too much flour, insufficient kneading, or not enough rising time. The dough should be soft and slightly tacky during kneading. - How can I tell when the rolls are perfectly done?
They should be golden brown on top, and when tested with an instant-read thermometer, the center should register 190°F. Alternatively, they should sound hollow when tapped on the bottom.
- Category: FAQ
Keywords: dinner rolls FAQ, baking tips, bread making help, roll troubleshooting
