Old-School Dinner Rolls
Ingredients
- 1 cup warm water
235 grams
- 2 tablespoons unsalted butter
cold is fine, diced small, plus 3 tablespoons salted or unsalted, melted, 30 grams
- 1/4 cup granulated sugar
50 grams
- 1 large egg
- 1 1/2 teaspoons kosher salt
I used Diamond brand; use half of another
- 1 1/4-ounce packet instant yeast
2 1/4 teaspoons or 7 grams
- 3 1/2 cups all-purpose flour
455 grams
- Oil
for the bowl
- Flaky sea salt
for sprinkling, optional
Directions
- 1
In the bowl of a stand mixer, whisk together the warm water, 2 tablespoons diced butter, granulated sugar, the egg, kosher salt, and yeast. Attach the dough hook and add the flour. Knead on low speed until all of the ingredients come together, about 2 minutes. Increase the speed to medium and continue to knead until the dough starts to pull away from the side of the bowl, 8 minutes. (It’s too soft to form a ball around the hook, and that’s okay.)
- 2
Lightly oil a large bowl and transfer the dough to it. The dough will be very sticky. Cover the bowl with plastic wrap or a clean dish towel and let rise until the dough doubles in size, about 1 to 2 hours. [It took 1 1/2 hours in my kitchen each time.]
- 3
[Do ahead: These first two steps can be done up to 24 hours in advance. Transfer the bowl of dough, covered, to the refrigerator at this point. The cold air slows the rising process, leading to a richer flavor. When ready to bake, remove the dough from the fridge and continue the recipe from here.]
- 4
Melt the remaining 3 tablespoons butter [salted butter is great here] and set aside. Scoop the dough onto a well-floured counter, and use floured hands to pat the dough into a 12×9-inch rectangle. Cut the dough into 24 (6×4 rows), 20 (5×4 rows, as shown here) or even 12 rolls (4×3 rows), depending on your final use for them. Shape each square into a round.
- 5
Dip both sides of each round lightly in melted butter. “You want a thin coat, not a total dunk,” Lomas explains. (To do this, Lomas’s mother melts the butter in a small saucepan, then tilts it so the butter puddles on one side, then dips the circle of dough in the other side, where there was just a coating of buttery residue.) You should have a little butter leftover; save it.
- 6
After dipping, transfer rounds to a 9×13-inch (quarter-sheet) baking sheet, lining the rolls up with room to expend. Use a light hand; the dough doesn’t like to be touched.
- 7
Let the dough rise again until the rolls are puffed up and springy, about 50 minutes to 1 hour. Heat oven to 400°F. Bake until the tops are golden brown, 10 to 14 minutes. Remove from the oven and brush immediately with remaining melted butter. If you used unsalted butter, sprinkle the tops with a few pinches of flaky salt. (Skip if you used salted butter.)
- 8
Eat right away or rewarm before serving. These rolls keep best in the freezer, if you’re saving them for future.
Old-School Dinner Rolls
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About this Recipe
Craving that comforting, homemade taste of a classic bread roll, the kind that makes any meal feel special? These Old-School Dinner Rolls deliver that perfect blend of coziness and delicious, buttery goodness, ideal for elevating simple weeknight meals or special occasions.
What makes these dinner rolls truly stand out is their rich, buttery profile combined with a tender crumb. Each roll is crafted to be wonderfully soft yet sturdy enough to hold up to your favorite fillings, bringing a touch of nostalgic flavor to your table with every bite.
When you pull apart one of these warm, golden rolls, you'll find a delightful softness and a subtle sweetness that balances the rich butter flavor. Expect a truly satisfying texture, perfect for soaking up gravies from a hearty stew or providing the ideal foundation for a mini slider. These aren't just any rolls; they're the kind that disappear quickly, leaving everyone reaching for more. They offer a simple, pure bread experience that feels both familiar and incredibly comforting.
These versatile rolls are fantastic on their own, but also shine when paired with various dishes. While perfect alongside a bowl of steaming soup or a robust stew, don't limit their potential. Consider using them as the ultimate foundation for homemade sliders, mini sandwiches, or even as delightful breakfast egg sandwich rolls. For an extra touch of flavor and texture, a sprinkle of flaky sea salt on top before baking adds a lovely gourmet finish.
Serve these warm, buttery rolls directly from the oven for the ultimate experience. They are the quintessential accompaniment for a family dinner or a cozy gathering, ready to complete any meal with their inviting aroma and taste.