A quick, and almost fool proof, dinner roll recipe that can be made the same day or the day before with an overnight slow proof. These rolls are soft with a slight tang and are perfect with butter or mopping up gravy. This is our family's go-to recipe for holiday dinner rolls.
- 4 cups 512 g all-purpose or bread flour, plus more for shaping
- 2 to 3 teaspoons kosher salt 10 g
- 2 tablespoons 25 g sugar
- 2 teaspoons 8 g instant yeast
- 1 cup 236 g warm water (~100 F)
- 1 cup 236 g buttermilk
- 6 tablespoons melted butter divided
- Sea salt or Kosher salt
- In a large bowl, whisk together the flour salt, sugar, and instant yeast.
- In a 2-cup liquid measure pour the hot water over the buttermilk and let stand for 10 minutes. Give it a stir. The buttermilk may likely look curdled. This is fine.
- Pour the buttermilk mixture and 4 tablespoons of the melted butter over the flour mixture. Stir until a sticky ball of dough forms and all the flour is incorporated. Cover the bowl with plastic wrap or twel and set aside in a warm place to rise for approximately 2 hours, or until doubled in bulk.
- Grease a 9×13-inch baking dish. Flour a work surface and sprinkle flour lightly over the dough and around the edges. The dough will be very sticky, so use flour as needed. Gently coax the dough out of the bowl onto the floured work surface and shape into a rough ball. Use a bench scraper to divide the ball into 4 equal portions. Shape each portion roughly into a ball, then use a bench scraper to divide each ball into 6 roughly even portions (don't stress too much about them being all exactly equal) to create 24 small pieces total.
- Using as much flour as necessary, shape each piece roughly into a rough circular dough ball. Place the dough balls into the prepared pan, spacing them evenly apart.
- You can pause here and cover the pan and refrigerate overnight. Otherwise, heat the oven to 375ºF. Let the dough rise, uncovered, for 25 to 35 minutes, or until the dough pieces have puffed to almost fill the pan. (If you refrigerate overnight, remove the pan 30 to 45 minutes prior to baking.)
- Transfer the pan to the oven and bake for 20-25 minutes, or until golden brown. Remove pan from the oven and immediately brush the surfaces of the rolls with the remaining 2 tablespoons of melted butter. Sprinkle flaky salt over top to taste. Let the rolls cool in the pan for 5 minutes, then turn the pan out onto cooling racks and invert onto a plate or serving platter
To create a warm place for your dough to rise, preheat your oven for 1 minute, then shut it off. If you don’t have a 9×13-inch pan, you can also use two 8- or 9-inch round or square pans.