A classic crowd pleaser and America's most popular dinner roll, these are also perfect for sandwiches with leftovers.
Ingredients
- warm milk: 0.5 cup
- warm water: 0.5 cup
- active dry yeast: 1 pack
- eggs: 2 piece
- white sugar: 3 Tbsp
- kosher salt: 1.5 tsp
- unsalted butter: 0.75 cup (melted, divided)
- all-purpose flour: 4.5 cups (plus more as needed)
Metric Conversion
Stages of cooking
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Combine warm milk, warm water, and dry yeast in the mixing bowl of a stand mixer . Let sit for 10 minutes. Add eggs, sugar, salt, and 1/2 cup melted butter. Whisk all wet ingredients together. Add all purpose flour and knead with the dough hook (or manually) until dough comes together as a ball, 5 to 6 minutes.
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Place dough into a lightly buttered bowl, cover, and let sit until the dough is doubled in size, about 2 hours.
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Press the dough until it is flat, and divide into 24 equal portions. Form each portion into a smooth ball.
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Line a baking sheet with a Silpat mat or parchment paper.
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Take each ball of dough and roll out on a lightly floured surface into an oval, 4 to 5 inches long. Brush the top with some of the remaining butter and fold in half.
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Transfer the rolls to the prepared baking sheet, arranging in 6 rows of 4 rolls. Cover with a clean kitchen towel and let the rolls rise in a warm spot until almost doubled in size, about 1 hour.
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Preheat the oven to 350 degrees C (175 degrees C).
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Bake rolls in the preheated oven until golden brown on top, about 25 minutes.
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While rolls are still warm, brush the tops of the rolls with melted butter.
