How to Make Buttery Dinner Rolls

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while maintaining flavor.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water can be used to hydrate the dough.

Warm 1 and 1/2 cups of milk until it is about body temperature.

Remove the milk from heat and add in the yeast; whisk until it dissolves.

Add in the oil, butter, and sugar; whisk again.

Let the mixture rest until the yeast rises to the surface, about 5 minutes.

In the bowl of a stand mixer, combine bread flour, salt, and 1 egg; fit with the paddle attachment.

Start mixing on low speed and slowly pour in the yeast mixture.

Continue mixing until the dough starts to form a ball; let it rest for about 5 minutes.

Switch to the dough hook and mix on low speed for another 3 minutes until the dough feels soft and pliable, tacky but not sticky.

Oil the countertop instead of dusting with flour; place the dough on the oiled surface.

Fold the four corners of the dough into the center and crimp them together; turn the dough over to form a compact ball.

Place the dough in an oiled bowl, cover with plastic wrap, and let it rise until doubled in size.

Divide the dough into 18 pieces, each about 2 and 1/4 ounces.

Roll each piece into a 12-inch long rope; form a loose knot with about 2 inches off each end.

Pinch the ends together and shape into a round; place on a parchment-lined baking sheet sprayed with cooking spray.

Mist the rolls with vegetable spray and cover loosely with plastic; let them rise until doubled in size.

For Parker House rolls, flatten each piece of dough to about a third of an inch thick and 4 inches long; brush with egg wash and fold the right side over the left.

Press the top edge to seal and optionally dust with flour or brush with egg wash.

Repeat the process for the remaining dough; mist with cooking spray and cover loosely with plastic to rise until doubled in size.

For Clover Leaf rolls, shape each piece into a round ball, cut each ball into four pieces, roll lightly in flour, and position in a muffin tin.

Mist the muffin tins with vegetable oil; repeat for the remaining dough.

For Butterflake rolls, divide the dough into 24 pieces, shape into round balls, and cut almost all the way through the top center of each roll leaving a quarter of an inch uncut.

Make two more parallel cuts on each side to create six sections; place cut side up in the muffin tin and brush with melted butter.

Let all shaped rolls proof until doubled in size.

Brush the knotted rolls with egg wash and sprinkle with poppy seeds and sesame seeds before baking.

Bake the rolls, swapping positions in the oven halfway through for even browning.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens