The dinner rolls that go with everything

These are the dinner rolls that get made again and again, both for their speed and ease, and also for their fluffy, buttery deliciousness.

My non-baking sister was the first one to master them, which tells you how simple and forgiving they are. If you can heat liquid, mix dough, and remember to brush butter on top, you can make these rolls.

I’ve made them for weeknight soups, pot roasts, and long tables full of family on Thanksgiving. I’ve made them with store-bought flour and with my own freshly milled hard white wheat (they turn out beautifully, even with a 1:1 swap). And every time, someone reaches for a second before finishing their first.

If your holiday menu needs one thing that looks impressive but is zero drama, let it be these.

The Softest Dinner Rolls

Ingredients

¾ cup water
½ cup milk
3 tablespoons butter
3 tablespoons sugar
1 tablespoon instant yeast
4 cups flour
1 egg
1 ½ teaspoons salt
Melted butter (for brushing—before and after baking)

Instructions

1. Warm the liquids.
In a microwave-safe bowl or measuring cup, combine the water, milk, butter, and sugar. Microwave for about 1 minute, until the mixture reaches roughly 110°F (warm but not hot to the touch).

2. Add the yeast.
Stir in the instant yeast and let it bloom for a couple of minutes until it looks foamy.

3. Mix the dough.
Pour the yeast mixture into the bowl of a stand mixer. Add the flour, egg, and salt.
Mix on speed 2 for about 5 minutes, until the dough is smooth and slightly tacky. If you don’t have a mixer, just mix together by hand and knead for 5-10 minutes.

4. First rise.
Transfer the dough to a lightly oiled bowl or—my favorite—a graduated pitcher so you can actually see how much it rises. Cover and let it rise until doubled. (About 45 minutes)

5. Shape.
Turn the dough out, divide into 12 rolls, and nestle them into a parchment-lined casserole dish. (You want them close enough that they’ll bake into soft pull-apart rolls.)

6. Second rise.
Cover and let them rise again until puffy. (About 45 minutes)

7. Bake.
Brush rolls generously with melted butter before baking.
Bake at 400°F for 20-25 minutes, or until golden on top. If browning too early, lay a sheet of foil on top until internal roll temp reaches 185 degrees on an instant read thermometer.

8. Finish.
Brush with more melted butter while they’re still warm.

If you make these ahead, warm them up in the oven for a couple minutes before serving. I love to nestle them in a basket lined with a towel for the dinner table with a nearby stick of softened butter. Folks, don’t let people eat rolls without butter.

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