Perfectly Soft Dinner Rolls
If you love soft white dinner rolls, look no further. These rolls feel light and taste amazing. Make some flavored butter to accompany the rolls and they'll be gone before you know it.
Total Time: 2-4 hours, including rising time.
2 cups of warm milk (about 110 degrees)
2 T. instant rapid rise yeast
1/4 cup sugar
1/3 cup butter, softened
2 t. kosher salt
5-6 cups flour
In the bowl of a stand mixer add milk, yeast, sugar, butter, egg , salt and 3 cups of flour.* Mix with the dough hook until mixed. Gradually add additional flour until you have a soft, not too-sticky dough that pulls away from the sides of the bowl. (Be careful to not add too much flour--you don't want the dough to get too tough/thick either).
Allow dough to rise until double, at least an hour. Divide dough into two equal balls. Shape dough into desired roll shape.
For crescent-shaped rolls: Roll each ball into a circle about 1/4 inch thick circle. Brush circle with melted butter. Cut dough with a pizza cutter in half one direction, and then in half the other direction to make 4 equal triangles. Cut each triangle into thirds, creating pizza-shaped wedges. Roll each wedge from the widest portion to the smallest tip. Place on a baking sheet. Allow to rise until double, about 1 hour.
For rectangular shaped rolls: Roll each half into a rectangle about a 1/4 inch thick. Brush dough with melted butter. Cut the rectangle in half lengthwise. Make cuts at 2 inch intervals down the dough to create rectangles that are approximately 2 inches by 4 inches. Roll each rectangle and place on a cookie sheet. Allow to rise until double, about 1 hour.
Heat oven to 375 degrees. Bake rolls for 15-18 minutes until rolls are golden brown. Brush melted butter on top of rolls.