These dinner rolls are delicious, substantial, and professional-quality. They’re at their best served warm, and lucky you – they reheat beautifully without becoming dry. So, no need to try to time them to be done just as dinner is ready. On top of that, they keep extraordinarily well, which means that you can easily make them a day or even two in advance.
One roll per person is fine to accompany a large dinner. Otherwise, you may want two per person.
Ingredients
- For the Dough
113g (½ cup) milk
8g (1 packet) active dry yeast
113g (½ cup) spring water
409g (2½ cups) of bread flour, divided
2 large eggs
22g (2 Tbs) sugar
17g (1½ Tbs) coarse salt
57g (4 Tbs) butter, softened
Directions
- Warm the milk to lukewarm (between 100 and 110°F). Sprinkle the yeast over it, let it sit for a minute, and then stir it in. Set aside.
- Whisk the water and 25g (3 Tbs) of the flour in a small saucepan. Cook over medium heat, stirring constantly, until it turns as thick as mashed potatoes and reaches 150°F, about 2½ minutes. Scrape it into the bowl of a stand mixer, and set aside to cool for 5 minutes.
- Add the milk mixture to the thickened flour mixture and paddle until well combined, 2½ minutes ramping up to speed 4 (of 10). Add 300 grams (2 cups) flour, 1 of the eggs, the sugar, and salt and mix speed on speed 2 for 5 minutes. With the machine running, add the butter, one Tablespoon at a time, allowing each one to fully incorporate before adding the next.
- Use some of the remaining 84 grams (½ cup) of flour to dust a work surface. Scrape the dough onto the work surface and knead it (with the aid of a bench scraper), periodically adding more of the reserved flour, until you’ve used all of it. The dough should come together into a consistency that rides the edge between sticky and not sticky; kneading should take a full 5 minutes.
- Place the dough into a lightly-oiled bowl, and cover it with a dampened tea towel. Preheat the oven to 170°F, turn off the heat, place the rising dough in the oven, close the door, and let the bread rise for an hour.
- Butter a high-sided, 9-inch, round cake pan. Use a bench scraper to cut off 40-gram chunks of dough (golf ball size). Form each chunk into a ball and place them evenly into the cake pan. Cover the pan with plastic wrap. Once again preheat the oven to 170°F, turn off the heat, place the rising dough in the oven, close the door, and this time let the rolls rise until they’ve begun to crowd one another, 45 minutes.
- Allow the risen rolls to rest on the countertop as you preheat the oven to 350°. In a small bowl, whisk the remaining egg with a fork. Use a pastry brush to paint the tops of the rolls with a thin coating of egg. Bake until the tops are a beautiful golden color, 25 minutes.
- Run a thin, plastic knife around the edge of the pan to make sure the egg wash isn’t stuck to it, then flip the bread out of the pad and onto a cooling rack. Carefully invert, and leave to cool completely.
Notes
- As soon as you remove the dough from the stand mixer bowl, soak the bowl in warm water. When you’re ready, you can wash out, dry, and oil the stand mixer bowl, and use if for the first rise.
- For short term storage, wrap the fully-cooled rolls in wax paper and keep at room temperature. Long term, store refrigerated in a gallon-size Ziploc.
- You can rewarm these rolls, wrapped tightly in foil, in a very low oven (170°F) oven, in about 15-20 minutes. Individual rolls can be microwaved; about 20 seconds for two of them.
- Leftover rolls are delicious rewarmed and served with butter and jam for breakfast.
The backstory
I found this recipe at a site I admire and visit constantly: G’day Soufflé. I modified it only to suit my particular style and way of doing things. Visit G’day Soufflé to see not only the original recipe, which contains a lot of background information that I did not include here, but to see a whole host of beautiful dishes that might inspire you.
Looking to the Future
I have a feeling you could complete the dough in the stand mixer, rather than by hand. I’ll try that in the future.
It seems that these rolls – as delicious as they are – would make an excellent foundation for all sorts of additions: herbs, cheese, bacon, etc.
Make-Ahead Dinner Rolls
Credit for images on this page: Make It Like a Man! Thank you, Kesor and Proper Circle. This content was not solicited by anyone, nor was it written in exchange for anything.
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Hey Jeff, thanks so much for the shut-out! When I first saw the photos of these rolls, I thought they looked familiar! Yep, these rolls certainly are moist and fluffy- I’m prompted to make them again soon!
Fran @ G’day Souffle’ recently posted…Baeckeoffe- Alsatian Stew
When I saw them on your website, I knew they’d be a hit. I made them for Thanksgiving!
Ain’t homemade bread just amazing!! These look so soft and tender with flour gelatinization or tangzhong starter.
angiesrecipes recently posted…Easy Bread Machine Bread
Thank you, Angie!
I love Fran’s blog! My husband would think he’s gone to heaven if I made these. But he tells me no carbs. So no carbs.
Chef Mimi recently posted…Rosey Harissa Chicken
Uhg! I’d have a hard time giving up carbs.
Hmmm, they look yummy indeed. I´ve never seen such a form to buy here, nor rolls like that at any baker here, just in Australia, seems to be no German thing…
Iris Flavia recently posted…T Stands For BuTTer And Being SenT Away And LAUGH ABOUT ME
Hi Iris! When you say “form,” I’m thinking you mean pan? It’s just a round cake pan.
I love a good dinner roll, and these sound fantastic, Jeff! However, I don’t understand the part about re-heating well. I suspect there won’t be anything left to re-heat…
David @ Spiced recently posted…Chicken Scallopini
Well, just in case!
We love dinner rolls and these look terrific! I have to tell you that we have never made dinner rolls yet, can you believe that? But this one is now on our list to-do! Thanks Jeff!
It’s kind of a lot to do when you’re making dinner. That’s why I like that you can make these ahead.
Thanks for your article for sharing
an gi hom nay amthuc4 amthuc2 amthuc3
Looks cottonsoft bread. Also i like to prefer it on breakfast table. Thank you for sharing.
Me too. Thanks!
I love making and eating bread. This recipe sounds delicious!!
Thank you, Dawn.
This sounds like a great enriched dough. I always do all of the kneading in the stand mixer. I learnt that from a master baker who told me that slow kneading in the machine for 10 minutes, or kneading by hand for 10 minutes was effectively the same.
Tandy | Lavender and Lime recently posted…Swartberg Hotel, Prince Albert, South Africa
I would definitely try that with this recipe.
This look delicious. And so pretty when they’re still all nestled together like that!
Frank Fariello recently posted…Pici all’aglione
Thanks, Frank!
Mmmm, dinner rolls. Love ’em! Like this recipe — nice, simple, satisfying. Thanks!
John / Kitchen Riffs recently posted…Mushroom, Corn, and White Bean Sauté
Thank you, John!
The dinner rolls are looking amazing. So soft and delightful. Thanks for sharing this great recipe and shall give it a shot soon.
Thanks, Sonia!
Dinner rolls are my absolute weakness! I love that these can be made ahead. I am going to pin this recipe to try this weekend. Can’t wait!
Thanks! But thanks also to Fran!
Jeff I love dinner rolls and these look amazing and perfect!!
Gloria Roa Baker recently posted…Chocolate cherry Cheesecake (Cheescake de chocolate y cerezas)
Thank you, Gloria!
I see from the comments that you made these for Thanksgiving. Which makes sense because they tick all the holiday meal boxes! GREG
Yes! I love to bake bread, but it can make dinner planning difficult, since it represents yet one more thing to do, and it’s something that has a way of happening on its own schedule, rather than yours. So I loved that you could make these in advance. They turned out quite nicely.
They look perfect but definitely 2 per person in my house! Lol
I feel ya!
Being total bread pigs, we are making a different kinds every week. I look forward to making these tomorrow for next week! Thanks, Jeff – great instructions and I am glad ot know that 170° for preheating the oven isn’t too hot for the yeast. I am always afraid I will kill it.
I know that method, I prepare my Hokkaido rolls this way, Very fluffy and yummy, yours look perfect!
Natalia recently posted…Ciasto Popapraniec / Polish ‘Popapraniec’Cake
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These dinner rolls look so light and fluffy Jeff. Love how you can make them ahead too. Make life simple, that’s what I say. Thanks Jeff!
Neil recently posted…Easy Lemon Cupcakes
Thanks, Neil!
Jeff, I’m having a vision of your hot rolls slathered with butter and topped with a spoon of jam entering my mouth. But, alas I’m on a serious carb reduction program these days. But, I can enjoy them vicariously via your post and they’re carb-free…
Ron recently posted…Four Years Blogging, a look back…
Ah, Ron – I support you! It’s got to be tough to give up carbs, but at least we live in a time when lots of interesting options are available.
Delicious looking rolls.
A_Boleyn recently posted…Happy (Early) Paczki Day!
Thank you!
Jeff, these rolls look delicious. Now you just need some cinnamon butter to top them off with.
Mark recently posted…Best 2-Slice Toasters for 2021
That sounds fantastic, Mark!
Texas Roadhouse style! 🙂
Mark recently posted…Best Toaster for Artisan Bread – IKICH Long Slot Toaster