If you love soft and buttery dinner rolls , then you've got to try my dinner roll recipe .
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Hey , you're watching a preppy kitchen where I John Cannell teach you how to make delicious homemade dishes to share with your family and friends .
These dinner rolls will be ready in a moment .
So let's get started .
First off , we're gonna wake our yeast up in a bath of milk and sugar .
So warm one cup of milk to 110 F .
Let's snip off a little bit of yeast , one packet and add that in to help it .
Wake up .
We're gonna add 1.5 tablespoons of sugar .
This recipe uses three .
So just add half of that in .
It doesn't have to be exact .
Give a little stir .
We're gonna set this aside for about 5 to 7 minutes and when you come back , you should see it foaming frothy and just basically yeast .
Waking up and saying hello .
While our yeast wakes up , you can melt five tablespoons of butter in a small bowl .
Get that mixer out and let's measure the flour as well .
We're gonna use three and a quarter cups or 390 g of all purpose flour for these dinner rolls .
And I'm using a scale because that is the easiest way to measure things out .
One handful less .
And that is perfect one final tip .
Before I add my warm milk back in here , this bowl is actually ice cold .
So I'm gonna run this under some hot water just to warm the glass up , pour it out and just that little bit of extra work really helps the bread just kind of wake up more easily .
I don't like shocking the temperature back down with ice cold .
Let's check on our yeast using the proofing drawer today .
So it's really nice and cozy .
And as you can see , this is so just really like bubbly and it looks like a witch's brew almost .
It's ready to pour into our mixer into the mixer .
You go and you can use your spoon to get all that frothy stuff out as well .
Two way milk mixture , I'm gonna add five tablespoons of melted butter .
This is gonna make it so rich .
And I'm gonna tell you ahead of time these dinner rolls are addictively delicious .
They're so soft , melt in your mouth and just ah really perfect .
Add the rest of the sugar in there .
We're gonna crack one egg , give it a whisk and finally , we're gonna add half of the flour in right now .
Give it one more whisk just to bring it together at this point .
It smells amazing and it looks kind of like a cake batter to my remaining flour .
I'm adding one teaspoon of salt .
The salt is not a friend of um yeast .
Yeast doesn't love salt .
So I like to add that in at the end after it's had a little bit of a head start .
Now we can add the remaining flour into our mixer .
A dough hook .
I know a lot of you have this in the back of your cabinet somewhere , but it comes in so handy for making bread , add that in , lock it off and we're gonna mix this for about two minutes and you'll see the dough start to come together and in theory , your mixer can finish kneading for you .
But I always like to finish needing by hand .
You really get a feel for the dough and it's also kind of fun too .
Have it on a medium speed , mix it up for two minutes and just keep an eye on it if you need to .
You can always scrape the bowl down .
So right now you can see the dough came together but check this out .
Use a clean finger , tap the dough with your finger , it shouldn't stick to your finger and it should bounce back .
Also , it'll look smooth .
We're going to keep needing this for just a minute and then it'll switch to hand , hand kneading .
We need a little Sprinkle of flour for your work surfaces .
Not too much .
Now , we're gonna get this dough out .
It's an enriched dough , which means there's butter in there , there's fat from the milk and the sugar and everything else .
If you're making enriched dough , like you would for cmon rolls or sticky buns , you know that it's gonna be delicious .
It also needs some more rising time because the yeast has to work extra hard .
So just keep that in mind and know that this is gonna need a little bit more than an hour , maybe up to two to double in size .
So work the dough , you're stretching it out .
See what's happening with your dough .
Does it look smooth ?
Is it bouncy ?
It looks pretty smooth .
It's bouncing back really nicely .
Now , finally the window paint test , pinch off some flour and there you go .
Look at that .
It's not tearing and I can see light through it .
It's beautiful .
I love this dough so much .
I really hope you make this .
Now , a little bit of oil , if you're a bowl , we don't want the dough to stick , pop it in there and we're gonna proof this for about an hour , hour and a half , maybe two hours .
It'll double up in size and all you need to do is cover it in plastic and place it in a cozy spot .
You can either just put your oven light on and keep it in there or maybe turn your oven to 100 let it heat up , then turn it off and pop your dough in there .
Our dough has doubled in size .
Look at this monster .
I love it .
All right .
All we have to do is divide it , make it into little balls and proof it again .
This has two rises , but it's so worth it .
We're not going to flower our counter this time .
So dump the dough out .
You can flatten a little bit if you want .
And I'm going to divide this into about 16 equal pieces .
So that's easiest if you just use a bench scraper , uh we're going to divide this into quarters and then eighths and so on .
So it would be a great math lesson if you have little ones at home , here is the secret to making a beautiful roll .
It's really easy .
You just have to know the technique .
So get your dough and we're going to fold it over on itself .
So it's a pretty side and a wrinkly side youth and age then take it in your hand .
Make a little circle with your , yeah , make a little circle with your middle finger and your thumb and then just use small circular motions and it'll corral it into a little ball .
Look at that , we can set these aside until they're all done .
And if you have little helpers in the kitchen , it's a really fun activity .
As long as their hands are clean and you can do this for making hot cross buns dinner rolls , any kind of roll .
We're going to transfer these into a nine by 13 inch baking dish .
I'm just going to lightly butter .
We're popping this into our baking dish .
They need a little bit of room to grow so don't crowd them out too much .
These are ready to pop into a warm and cozy place for about an hour to rise again .
Just cover them up so they don't dry out and then they're ready to bake and brush with butter .
The most important part , this is ready to go into the oven at 3 50 but I just had to show you how beautiful they look .
I wish you could smell them .
They're amazing .
3 50 in you go , they're gonna get nice and golden and then we finish them off with butter .
It's gonna be delicious .
As soon as they're out of the oven , you can brush them with melted butter .
Look at this golden color .
It's a beautiful thing to behold .
Brush generously with the melted butter .
It's gonna give them just a little bit of extra richness and added shine and make them so indulgent after rolls have been brushed with butter , let them cool down just a little bit and then serve warm .
These are gonna be the best thing ever .
These guys will be gone in a flash .
But if you like this video , check out my bread playlist so fluffy and amazing .
I'll see you in the next video .