Dinner Rolls / Buns
Soft, pull-apart dinner rolls — an enriched dough with milk, egg, and butter.
Makes 12 buns · Prep 25 min · Rise 90 min · Bake 17 min
Ingredients
Dough
- 1 cup Milk, warmed
- 1 2/3 tsp Yeast — Instant/quick-rise: stir straight into the dry ingredients, no proofing needed.
- 3 tbsp Granulated sugar
- 1 Egg
- 1/4 cup Butter, melted
- 1 tsp Salt
- 3 3/4 cups All-purpose flour
Finish
- 1 tbsp Butter, melted, for brushing
Instructions
Dough
- Stir the yeast and sugar into the warm milk. Let stand until foamy if using active-dry yeast (instant can skip this).
- Whisk in the egg and melted butter, then stir in the salt and flour to form a soft dough.
- Knead 8–10 minutes by hand (or 6 minutes with a dough hook) until smooth and slightly tacky.
Rise
- Cover and let rise in a warm spot until doubled.
Shape
- Divide into 12 equal pieces. Shape each into a ball by pulling the edges under and pinching them together on the bottom, then set close together in a greased 9x13 pan. (Tip: Tucking the seam underneath makes a smooth, taut top, which helps the rolls rise upward instead of spreading.)
- Cover and let rise until puffy and touching each other.
Bake
- Bake at 190°C (375°F) until golden brown on top.
Finish
- Brush warm rolls with melted butter for a soft, shiny top.
Tips
- Rolls touching = taller rolls: Rolls baked close together in a pan support each other as they rise, pushing up instead of spreading out. Space them apart instead if you want more crust on each roll.
- Check doneness by feel: Rolls are done when golden on top and they sound hollow when tapped, or when an instant-read thermometer in the centre reads about 88°C (190°F).