Why did my dinner rolls come out dense instead of fluffy? Dense rolls usually mean too much flour or not enough rise. Spoon and level your 3 cups of flour rather than scooping, and let the dough truly double on both rises before baking. Rushing the proof or packing in extra flour is the most common cause of heavy, tight rolls.
How warm should the milk be so I don't kill the yeast? Warm the milk to about 110°F, just slightly warm to the touch and never hot. Above 120°F starts killing the yeast, and cold milk won't activate it. Since we use instant yeast, it goes straight into the dough, but the milk temperature still matters for a strong, even rise.
Can I make these rolls ahead of time? Yes. Shape the rolls, cover the greased pan, and refrigerate overnight. Pull them out about 90 minutes before baking to let them come to room temperature and finish rising, then bake fresh. The pineapple glaze is best made and brushed on warm, right after they come out of the oven.
Hi, my name is Therese, and I am a bread-aholic. I am here today to work through my extreme addiction to all things bread. From the crusty and crisp, to the light and delicate... I NEED it all.
My husband and I really enjoy creating meals together. We try to cook at home most evenings during the week. Many times, my husband Brent wants to do a nice light salad. Of course, it has all the lovely toppings to make it meal, but this is our way of keeping it healthy. Like clockwork, he will finish prepping the salad and my inner bread addiction will rise to the surface. "Sooo... do we have bread to go with that salad??". ME. EVERY TIME. See Brent doesn't need that carby, gorgeous side like I do, and he will laugh every time, go to the breadbasket or freezer, and pull out whatever we have bread-wise to cook up just for me. Good husband right there.
I would have to say my all-time favorite bread type would be the crusty and crisp with light airy center. However, I now have another favorite, and I am going to share these fluffs from heaven with you.
Sometimes you just need a good old fashion dinner roll on the side of really, any dish. Well, the recipe shared today is a buttery, dinner roll of perfection with a stunning and light pineapple glaze. You can absolutely leave these classic and skip that light pineapple glaze, but I cannot recommend enough giving that pineapple a try! These are the fluffiest, tastiest, and most squish-able dinner rolls. Just remember, give them their peace and relaxation to do their rising business. All the magic happens in those two rise periods!
I hope you fall in love with these little edible clouds of joy as I have, and don't forget to share with the ones you love!
Cheers!
Our Soft Dinner Rolls are made with a simple dough that combines warm milk, instant yeast, and a touch of sugar to activate the yeast. The addition of butter and egg enriches the dough, creating a soft and slightly sticky consistency that bakes into perfectly golden brown rolls. Finished with a sweet pineapple glaze, these rolls offer a unique twist that adds a delightful burst of flavor.
Ingredients
Instructions
- 1Combine the milk, yeast, and sugar in an electric mixer with dough hook attachment. Let stand for 2-3 minutes to activate the yeast.
- 2Next, add in 3 tablespoons butter, egg, salt, and flour. Begin mixing on low until everything is well combined. Turn speed to medium and continue to knead for about 4-5 minutes or until the dough is pulling away from the sides into a nice smooth dough ball. The dough will be soft and slightly sticky.
- 3Place dough into a large bowl that has been lightly greased. Cover with plastic wrap and let rise for 30-45 minutes or until doubled in size.
- 4Take a 9x13 dish and rub it down with the 2 tablespoons of butter. Set aside.
- 5To make the glaze: In a bowl combine powdered sugar, 1 tablespoon butter, and pineapple juice. Whisk until well combined. Cover and set aside.
- 6Once dough is doubled in size, punch down the dough and divide it into 15 even pieces. Roll each dough piece into a tight ball. Place dough balls into greased dish in rows of 3 across and 5 down. Cover with plastic wrap and let rise for 45 minutes or until doubled in size.
- 7Heat oven to 375 degrees. Bake rolls for 13-15 minutes or until cooked through and golden brown on top. You can lightly tap on the surface of the bread roll and if it has a hollow sound when tapped it is done baking.
- 8Brush rolls with some sweet pineapple glaze while warm. Let rest until slightly cooled. Enjoy!
Make it yours
- Tips for Success
- Activate the Yeast: Ensure the milk is just warm to the touch, not hot, to properly activate the yeast without killing it.
- Knead Thoroughly: Knead the dough until it pulls away from the sides of the bowl and forms a smooth, elastic ball.
- Rising Time: Allow the dough to rise until it has doubled in size for the best texture. This typically takes 30-45 minutes for the first rise and another 45 minutes for the second rise after shaping the rolls.
- Check for Doneness: The rolls are done when they are golden brown and sound hollow when tapped.
- Variations
- Cheesy Rolls: Add 1 cup of shredded cheddar cheese to the dough for a cheesy twist.
- Herb-Infused: Mix in 1 tablespoon of dried herbs like rosemary or thyme for an aromatic flavor.
- Garlic Butter: Brush the rolls with garlic butter instead of the pineapple glaze for a savory option.
- Sweet Cinnamon: Add 1 tablespoon of cinnamon and 1/4 cup of brown sugar to the dough for a sweet, cinnamon-flavored roll.