Old-Fashioned Dinner Rolls
- You just can't top the taste of homemade dinner rolls. So take time to make these for that special meal—and do it the morning or afternoon of, if you're concerned about time. Warm them for a few minutes just before serving.
Go to David's Recipe Item Page for the full list of items that David has used in his recipes.
- 4 cups all-purpose flour + 1/2 cup for handling dough
- 1/4 cup sugar
- 1 packet quick-rise yeast
- 2 tsp salt
- 3/4 cup water
- 2/3 cup milk
- 5 Tbsp salted butter + 2 Tbsp for brushing
- 1-1/2 tsp lemon juice
- 1-1/2 tsp kosher salt, for finishing
- Preheat the oven to 375°F. Butter a 13" x 9" baking dish.
- Fit a stand mixer with the dough hook attachment. Combine the flour, sugar, yeast, and salt until well mixed.
- In a small saucepan or in a microwave-safe bowl, mix together the water, milk, and butter. Heat until not quite hot to the touch.
- Pour the wet ingredients into the dry and add the lemon juice. Knead together on low speed for 4 minutes, or until a slightly sticky dough forms. If too crumbly and dry, add small amounts of water, as needed, to create a fairly smooth dough.
- Move the dough to the prepared baking dish (using extra flour, if required). Spread evenly so it reaches the sides of the dish. Cover with a moist kitchen towel and allow it to rise in a warm place in the kitchen, until almost doubled. (You can also use your oven to make the dough rise. Preheat to 175°F and then turn the oven off. Place the dough inside and the residual heat will proof it. After proofing, remove the dough from the oven, preheat to 375°F and follow the recipe as normal.)
- Remove the towel, and using a sharp knife or dough scraper, make cuts, pushing the blade all the way through the proofed dough in a grid pattern to create 24 rolls. Bake for 20–30 minutes, or until the rolls have risen again by about half and are golden brown on top.
- Re-cut the lines on the top of the rolls and then rub the remaining butter over the tops. Sprinkle with kosher salt. Serve warm.