Ingredients (~10 rolls)
- 2 1/2 cups all-purpose flour (scooped and leveled), plus more as needed
- 3 Tbsp granulated sugar
- 2 1/4 tsp rapid rise yeast (1 packet)
- 1 tsp salt
- 1/2 cup cool water
- 1/2 cup milk
- 3 Tbsp unsalted butter, diced into pieces, plus more for tops
- 1 tsp lemon juice
Heat Your Liquids and Preheat Oven to 180F
Preheat your oven to 180F – this becomes your proofing box.
In a medium microwave-safe bowl, combine the water, milk, and diced butter.
Microwave on high for about 1 minute until it reaches ~120F on a thermometer.
Stir to soften the butter – it doesn’t need to be completely melted, just warmed through.
Mix the Dough in a Stand Mixer
In the bowl of a stand mixer, whisk together 2 1/2 cups flour, sugar, yeast, and salt.
Pour the warm milk mixture into the dry ingredients along with the lemon juice.
Using the dough hook, mix on low speed and gradually increase to medium-low.
Knead for ~3 minutes until the dough is smooth and elastic, adding extra flour as needed.
The dough should be lightly sticky but manageable – if it’s sticking to the sides of the bowl, add flour 1 tablespoon at a time.
Rest the Dough and Prep Your Pan
Cover the mixer bowl tightly with plastic wrap and let rest for 5 minutes.
While it rests, butter a 9×13 inch baking dish.
Shape the Rolls
Turn the dough out onto a lightly floured surface.
Shape it into a roughly 8×8 inch square – doesn’t need to be perfect.
Cut into 12 equal portions using a knife or bench scraper.
Shape 10 portions into balls and place them in your buttered baking dish.
Use the extra 2 portions to add bulk to any smaller rolls so they’re all roughly the same size.
Proof in the Warm Oven
Dampen your hands with water and lightly brush the tops of the rolls – this prevents them from drying out.
Place the pan in the 180F oven, close the door, and immediately turn the oven off.
Let the rolls rise for 20 minutes without opening the door.
Bake the Rolls
Remove the rolls from the oven and preheat it to 375F – this takes about 5 minutes.
Let the rolls sit on the counter while the oven heats up.
Bake for ~14-16 minutes until the tops are golden brown.
Finish with Butter
As soon as they come out, run a stick of butter across the tops to coat them.
Serve warm – they’re best right out of the oven but can be rewarmed in the microwave for ~15-20 seconds if needed.
Easy One-Hour Dinner Rolls
Ingredients
Ingredients (~10 rolls)
- 2 1/2 cups all-purpose flour scooped and leveled, plus more as needed
- 3 Tbsp granulated sugar
- 2 1/4 tsp rapid rise yeast 1 packet
- 1 tsp salt
- 1/2 cup cool water
- 1/2 cup milk
- 3 Tbsp unsalted butter diced into pieces, plus more for tops
- 1 tsp lemon juice
Instructions
- Preheat oven to 180F. Combine water, milk, and diced butter in a microwave-safe bowl and microwave on high for about 1 minute until it reaches 120F, stirring to soften the butter.
- In a stand mixer bowl, whisk together flour, sugar, yeast, and salt. Pour the warm milk mixture and lemon juice into the dry ingredients.
- Mix on low speed, gradually increasing to medium-low, and knead for about 3 minutes until smooth and elastic, adding extra flour as needed if too sticky.
- Cover the mixer bowl with plastic wrap and let rest for 5 minutes. Butter a 9×13 inch baking dish.
- Turn dough onto a lightly floured surface and shape into a roughly 8×8 inch square. Cut into 12 equal portions and shape 10 into balls, placing them in the buttered dish. Use the extra 2 portions to bulk up any smaller rolls.
- Dampen your hands and lightly brush the tops of the rolls. Place the pan in the 180F oven and immediately turn the oven off. Let rise for 20 minutes without opening the door.
- Remove rolls from oven and preheat oven to 375F, which takes about 5 minutes. Let rolls sit on the counter while the oven heats.
- Bake for 14-16 minutes until the tops are golden brown. Run a stick of butter across the tops immediately after removing from the oven.
