Buttery Soft Dinner Rolls

Buttery Soft Dinner Rolls

Serves 20
Prep time 3 hours
Cook time 20 minutes
Total time 3 hours, 20 minutes
Allergy Egg, Wheat
Website Bakingdom
These rolls are the closest thing to the ones my husband remembers his grandmother baking!


  • 5 cups Bread Flour
  • 1.5 teaspoons Salt
  • 3 tablespoons Sugar
  • 2 teaspoons Instant Yeast (or one packet, such as Rapid Rise)
  • 1 Egg (Lightly beaten)
  • 0.25 cup Unsalted Butter (Half stick, cut into four pieces)
  • 1.5 cups Water (0.75 cup hot and 0.75 cup lukewarm)


Combine the flour, salt, sugar, and yeast in the bowl of a standing mixer and stir to combine.
In a 4 cup measuring cup, combine the 3/4 cup hot water with the butter pieces and stir until melted. In a small bowl, lightly whisk the egg, then add it to the butter mixture and whisk slightly. Add the 3/4 cup lukewarm water.
Add the wet ingredients to the dry and mix until a dough just forms. Kneed on medium speed, with the dough hook attached, until smooth and elastic, about 10 minutes. The dough should barely stick to the bottom of the bowl. If the dough is too sticky, add more flour 1-2 tablespoons at a time. If it’s too dry, add more water.
Transfer the dough to a lightly oiled bowl, cover, and allow to rise for about 1 to 2 hours, or until doubled in size.
Once the dough has risen, divide it into about 40 1-ounce pieces. Shape each piece into a small boule and place two in each cup of a cupcake pan. Cover with a clean, dry towel and allow to rise for an hour, or until doubled in size.
Preheat the oven to 400 degrees (200 C). Bake for 15-18 minutes, or until they reach about 180 degrees inside. Allow rolls to cool completely (or at least 10 minutes) before serving.