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Dinner rolls

  • Poolish
    • 240 g Milk, warm (45ºC)
    • 2 1/2 T Active Dry Yeast
    • 1 T White Sugar
  • 1 T White Sugar
  • 1 Egg
  • 55 g Unsalted Butter, room temperature, divided
  • 1 t Medium-Grain Salt
  • 380 g White Wheat Flour
  • Glaze (optional)
    • 25 g Unsalted Butter, melted
    • 1 T Honey
  1. Whisk poolish. Whisk poolish ingredients together. Cover. Rest 30 minutes.
  2. Knead dough. Add sugar, egg, butter, salt, flour. Stir with wooden spoon until a loose dough forms. Transfer to lightly floured surface. Knead 4 minutes until a soft, supple dough ball forms.
  3. Rest dough. Transfer dough to a greased bowl and coat evenly. Cover. Rest 2 hours until dough doubles in size.
  4. Shape rolls. Punch dough to release the air. Dividing into about 15 equal pieces, shape each piece into a smooth ball.
  5. Rest rolls. Arrange dough balls in a greased 9"x13" baking pan. Cover. Rest 1 hour.
  6. Preheat oven to 350ºF (177ºC).
  7. Bake rolls 20-25 minutes, rotating midway, until golden brown.
  8. Glaze rolls with honey butter mixture.
  9. Cool rolls at least 5 minutes before serving.
What if the rolls are browning too quickly?

Loosely tent the pan with aluminum foil.

How do I store leftovers?

Cover leftover rolls tightly and store at room temperature for 2-3 days or in the refrigerator for up to 1 week.

  1. McKenney, Sally. "Soft Dinner Rolls Recipe". Sally's Baking Addiction. 4 April 2019. ↩