- If you love soft and
buttery dinner rolls, then you've got to try
my dinner roll recipe. And if you like this video, don't forget to hit that
Like button and subscribe. Hey, you're watching Preppy
Kitchen, where I, John Kanell, 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 going
to wake our yeast up in a bath of milk and sugar. So warm one cup of milk
to 110 degrees Fahrenheit. Let's snip off a little
bit of yeast, one packet, and add that in. To help it wake up, we're going to add 1 1/2 tablespoons of sugar. This recipe uses three, so
just add half of that in. It doesn't have to be exact. Give it a little stir. We're going to set this aside for about five to seven 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 going to use 3
1/4 cups, or 390 grams, of all-purpose flour
for these dinner rolls. And I'm using a scale, because
that is the easiest way to measure things out precisely. 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 going to 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 anything. 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. To my milk mixture, I'm going to add five
tablespoons of melted butter. This is going to make it so rich. And I'm going to tell you ahead of time these dinner rolls are
addictively delicious. They're so soft and melt in your mouth and just, muah, really perfect. Add the rest of the sugar in there. We're going to crack one egg. Give it a whisk. And finally, we're going to 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 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 headstart. 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 going to 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 kneading 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 kneading
this for just a minute. And then we'll switch
to hand, hand kneading. We need a little sprinkle of
flour for your work surface, not too much. Now we're going to 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 cinnamon
rolls or sticky buns, you know that it's going to 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 going to need a
little bit more than an hour, maybe up to two, to double in size. So just work the dough. You're stretching it out. See what's happening with your dough. Does it look smooth? Is it bouncy? This looks pretty smooth. It's bouncing back really nicely now. Finally, the window pane 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. Okay, now a little bit
of oil for your bowl. We don't want the dough to stick. Plop it in there. And we're going to proof this for about an 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
plop 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. All right, we're not going to
flour our counter this time. So dump the dough out. You can flatten it 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. We're going to divide this into quarters and then eighths and so on. This 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 has 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 9x13 inch baking dish. that I'm just going to lightly butter. We're plopping these 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 350, but I just had to show you
how beautiful they look. I wish you could smell
them, they're amazing. Okay, 350, in you go. They're going to get nice and golden, and then we finish them off with butter. It's going to be delicious. Okay, 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 going to give them just a
little bit of extra richness, some added shine and
make them so indulgent. After your rolls have
been brushed with butter, let them cool down just a
little bit and then serve warm. These are going to be the best thing ever. These guys will be gone in a flash, but if you liked this video,
check out my bread playlist. So fluffy and amazing. I'll see you in the next video.
