I pinned this recipe a long time ago, maybe even almost a year ago because I knew I would get to it eventually. I am kind of bummed I didn’t make these before now because they are awesome! Anytime you scald milk for a dough recipe you know it is going to be the softest, & most moist dinner rolls ever. These also remind me a lot of parker house dinner rolls, which might be another reason I really love them. They are so soft & buttery, they practically melt in your mouth!
These are for sure the rolls you want to bring to Thanksgiving dinner. If you check the original link from How Does She?, you will see that this gal actually puts slips of “Thankful” notes inside the rolls before rolling them up for Thanksgiving dinner. How adorable is that? What a fun tradition to start in your family this year. I am just super thankful I tried this recipe because it’s a keeper!
BEST Buttery Dinner Rolls
- 3/4 cup milk
- 6 Tbsp sugar
- 1/4 cup butter, cubed
- 1 medium egg
- 1 1/2 tsp salt
- 1 Tbsp yeast
- 1 1/2 tsp sugar
- 1 cup warm water
- 4-5 cups flour
- 1/4 cup butter, softened
- Scald milk, 6 Tbsp sugar, & ¼ cup cubed butter in the microwave for 2 minutes. Allow to cool down for several minutes. You may add the egg & salt to help cool it down, but whisk that egg so fast before it has a chance to cook/scramble. You may also add 1 cup of the 4-5 cups of flour to help speed this process along.
- Meanwhile, dissolve 1 Tbsp yeast with 1½ tsp sugar in 1 cup of warm water. Stir & let rest until it gets bubbly.
- Combine the milk & yeast mixtures together in a bowl & add the flour 1 cup at a time, stirring with a wooden spoon or spatula. Once it comes together dump it out onto a floured surface & work it just enough to not be terribly sticky, adding as little flour as necessary. You aren't really kneading it, but just making it come together smoothly. Once the dough is smoothed out, make it into a ball & let it rest in a lightly greased bowl, covered with plastic wrap or a towel.
- Once the dough has doubled in size, empty the dough onto a floured surface, divide it in half & roll into two circles. Using the ¼ cup softened butter, brush each circle with 2 Tbsp butter, each.
- Using a pizza cutter, cut each circle into quarters. Cut each quarter into 3 pieces, to make 12 triangles per circle. Grease a large baking sheet with pan spray or butter.
- Roll each triangle starting from the wide end in towards the tail, tucking the tail underneath. Place the rolls on the prepared baking sheet in rows 3 rolls wide & 8 rolls long, making 24 dinner rolls. Repeat with all triangles, cover with plastic wrap or a towel & allow to rest until touching & double in size.
- Bake the rolls at 350*F for 10-20 minutes depending on how hot your oven is. (Mine took 20 minutes & still weren't as browned on top as the original source. It might help to do an egg wash on top before baking.) These rolls are great hot from the oven, or cooled down to room temperature. They are fantastic!
- *If doubling this recipe use 1 LARGE egg instead of 1 medium egg & double everything else. Baking one sheet at a time.