Buttery Dinner Rolls

Author Heather Cheney


  • 1/4 cup warm water
  • 2 packets 1/4 ounce each active dry yeast or 4 1/2 tsp instant yeast
  • 1 1/2 cups warm whole milk 115 degrees
  • 1/2 cup butter melted
  • 1/4 cup sugar
  • 2 1/4 teaspoons kosher salt
  • 2 large eggs
  • 6 to 6 1/2 cups all-purpose flour spooned and leveled, plus more for work surface
  • 1 egg
  • 1 tbsp water


  • If using active dry yeast dissolve yeast in ΒΌ C warm water, otherwise combine sugar, warm milk, melted butter, salt, eggs, in bowl of a mixer. Mix until well combined.
  • Add flour 1 C at a time until you have a soft, shaggy, slightly sticky dough (adding additional flour if needed).
  • Knead for 5-10 minutes until dough is smooth and elastic. Shape into a ball and cover with plastic wrap. Let rise until ball is doubled in size- about 1 hour.
  • Remove dough from ball and divide into half, divide each half in half again, and repeat until you have 32 pieces of dough.
  • Shape each piece of dough into a smooth ball by pinching the bottom of each ball and place on a lined baking sheet. Cover sheet with plastic wrap and let rise until doubled- about 1 hour.
  • Combine egg wtih 1 tbsp of water and brush over tops of risen rolls. Bake at 375 degrees for about 20 minutes and golden brown. Remove rolls from oven and brush tops with melted butter.