Homemade Dinner Rolls

I liked these a lot. They ended up looking like giant dinner roll muffins, which is not a bad thing. But I know I could make smaller rolls and stretch the recipe by using two muffin pans instead of one.

I definitely needed more flour to make the dough elastic enough to knead properly, but even when it was more elastic, it was still pretty crazy sticky. It ended up working really well, but I was nervous along the way.

It wasn't suggested in the recipe, but I added fleur de sel to the top of the rolls since I love salted rolls.

Homemade Dinner Rolls
Courtesy of Tanya Holland



1 (1/4-ounce) package dry active yeast
1 cup warm water, about 110°F
1/2 cup sugar
1 egg, beaten
2 teaspoons salt
1 cup milk, scalded but cooled to warm
4 ounces melted butter, plus 2 ounces
5 cups flour, plus more, as needed
6-cup, 3-inch muffin tin pan

In a standing mixing bowl with dough hook, dissolve yeast in warm water. Let sit until lightly foamy, then stir in sugar and add egg, salt, warm milk, and 4 ounces of butter. Slowly add 5 cups flour, adding more as needed to make an elastic dough. Mix well, then roll out to floured surface and knead dough for about 5 minutes.

Place dough in buttered bowl, cover with towel, and set in a warm place to rise until double in bulk, about 1 hour.

Lightly oil the muffin pan. Punch down dough and form dough into 1-inch balls. Place 3 balls in each muffin tin. Fill muffin pan, cover with towel, and allow to rise an additional 1/2 hour.

Preheat oven to 425°F.

Brush with remaining melted butter. Bake in preheated oven for 10 to 15 minutes, until golden brown.