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Small Batch Dinner Rolls
Soft, fluffy dinner rolls made from scratch in a small batch. This easy yeast recipe makes six rolls with a tender crumb and classic pull-apart texture. Perfect for small dinners or when you want fresh bread without leftovers.
Ingredients
- 1 cup (120 g) all-purpose flour
- ½ to ¾ cup (60 to 90 g) bread flour*
- 2 tablespoons (25 g) granulated sugar
- ½ teaspoon salt
- 1 teaspoon instant yeast
- 3 tablespoons (42 g) unsalted butter, melted and slightly cooled , plus more for brushing after baking
- 1 large egg, at room temperature
- ¼ cup + 2 to 3 tablespoons (60 + 30 to 45 ml) warm milk, 100-110°F
- egg wash: 1 egg + 1 tablespoon milk, for brushing over rolls before baking
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Instructions
- Whisk together the all-purpose flour, ½ cup bread flour, sugar, salt, and yeast in a medium bowl.
- Add the melted butter, egg, and ¼ cup warm milk. Stir with a spatula until it forms a shaggy dough.
- Add more bread flour a tablespoon or two at a time as needed. You’re looking for a soft, slightly tacky dough that pulls away from the sides of the bowl but still feels supple to the touch. Too much flour will make the rolls dense instead of fluffy. Add additional milk one tablespoon at a time only if the dough is too dry.
- Turn out onto a lightly floured surface and knead about 4–6 minutes until smooth and elastic. You want a soft, slightly tacky dough, not sticky. The surface should look mostly smooth and spring back when gently pressed. (Or do this with a mixer + dough hook on low for 4 minutes.)
- Place in a lightly greased bowl, cover, and let rise until doubled (about 1½ to 2 hours depending on warmth). The dough should look visibly puffy and leave a slow-filling indent when gently pressed.
- Divide into 6 equal pieces (about 60–65g each). Round and tuck into balls. Arrange in a lightly greased 8-inch round cake pan or small baking dish.
- Cover and let rise until puffy and touching, about an hour.
- Preheat oven to 375°F (190°C).
- Brush the rolls lightly with egg wash. Bake for 12–15 minutes, until golden brown.
- Brush with melted butter immediately after baking.
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Notes
- Start with less flour. Begin with the lower amount of bread flour and add more as needed. The dough should be soft and slightly tacky, not dry or stiff.
- Watch the dough, not the clock. Rising times can vary depending on temperature. Look for dough that has doubled and looks puffy, and rolls that are soft and pillowy before baking.
- Use warm (not hot) milk. Aim for about 100–110°F. Too hot can damage the yeast, while cooler milk will slow the rise.
- Check for doneness. The rolls should be golden brown on top. If you like to check, the internal temperature should be about 190–200°F.
- Pan options. An 8-inch round pan gives a classic pull-apart shape, but any small baking dish will work.
- Make-ahead option. You can shape the rolls and refrigerate them overnight. Let them come to room temperature and finish their second rise before baking.
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