Step 1: Activate the Yeast

In a large bowl or the bowl of a stand mixer, combine the warm milk, warm water, and granulated sugar. The warmth of the liquids is essential for activating the instant yeast. The sugar provides food for the yeast to start its fermentation process, which is what makes our rolls rise and become light and fluffy. Sprinkle the instant yeast over the warm milk mixture. Give it a gentle stir and let it stand for about 5-10 minutes. You should see the yeast mixture become slightly foamy or bubbly on top, indicating that the yeast is active and ready to go. This step, often called “proofing,” is a quick check to ensure your yeast is alive and well, although with instant yeast, it’s not strictly necessary, it is a good practice especially for beginners. If you don’t see any foam after 10 minutes, your yeast might be old or the liquid might not have been at the right temperature. It’s best to start with fresh yeast and ensure your liquids are warm but not scalding hot, which can kill the yeast. Aim for a temperature that feels comfortably warm to the touch, similar to bathwater.

Step 2: Combine Wet and Dry Ingredients

Once the yeast is activated and foamy, add the melted unsalted butter and the large eggs to the yeast mixture. Whisk these wet ingredients together gently until they are well combined. In a separate large bowl, whisk together the all-purpose flour and salt. This step is important for evenly distributing the salt throughout the flour, which is crucial for proper gluten development and flavor. Salt, in addition to enhancing flavor, also plays a role in controlling the yeast activity.

Now, gradually add the dry ingredients to the wet ingredients. If you are using a stand mixer, use the dough hook attachment and mix on low speed. If you are mixing by hand, use a wooden spoon or spatula to combine the ingredients. Add the flour mixture in about three additions, mixing until just combined after each addition. Be careful not to add all the flour at once, as this can make it harder to mix and incorporate evenly. As you mix, the dough will start to come together and become shaggy.

Step 3: Knead the Dough

Once all the flour is incorporated, it’s time to knead the dough. Kneading is essential for developing gluten, the protein in flour that gives bread its structure and chewiness. If you are using a stand mixer, continue to knead with the dough hook on medium-low speed for about 6-8 minutes. The dough should become smooth, elastic, and pull away from the sides of the bowl. It might still be slightly sticky, but it should be manageable.

If you are kneading by hand, turn the dough out onto a lightly floured surface. Knead for about 8-10 minutes. Use a push-turn-fold motion: push the dough away from you with the heel of your hand, then fold it in half towards you, and turn it 90 degrees. Repeat this process rhythmically. Initially, the dough will be sticky and may stick to your hands and the surface. Resist the urge to add too much extra flour, as this can make the rolls dry. As you knead, the gluten will develop, and the dough will become smoother and more elastic. You’ll know it’s ready when it springs back when you gently poke it and forms a smooth, slightly tacky ball. The dough should pass the “windowpane test”: take a small piece of dough and gently stretch it thin. If you can stretch it thinly enough to see light through it without tearing, the gluten is well developed, and the dough is properly kneaded.

Step 4: First Rise (Bulk Fermentation)

Place the kneaded dough in a lightly greased large bowl. Turn the dough over in the bowl to ensure it’s lightly coated with oil, which will prevent it from drying out during the rise. Cover the bowl with plastic wrap or a clean kitchen towel. Place the bowl in a warm, draft-free place to rise. A warm oven (turned off!), a sunny spot, or a warm pantry works well. Let the dough rise until it has doubled in size, which usually takes about 1 to 1.5 hours, depending on the warmth of your environment. This first rise, also known as bulk fermentation, is crucial for developing flavor and texture in the rolls. The yeast is actively producing carbon dioxide, which creates air pockets in the dough, making it light and airy.

To check if the dough has doubled, gently poke it with two fingers. If the indentation remains and doesn’t spring back immediately, the dough has risen sufficiently.

Step 5: Shape the Rolls

Once the dough has doubled, gently punch it down to deflate it and release the trapped air. Turn the dough out onto a lightly floured surface. Divide the dough into 18-24 equal pieces, depending on the size of rolls you prefer. For standard-sized dinner rolls, about 20-22 pieces is ideal. You can use a kitchen scale to ensure even-sized rolls if you want them to be uniform.

To shape each roll, gently roll each piece of dough into a smooth ball. Tuck the edges underneath to create a smooth top surface. Place the shaped rolls in a greased 9×13 inch baking pan or two 9-inch round cake pans. Arrange them in rows in the baking pan, leaving a little space between each roll, as they will expand during the second rise and baking.

Step 6: Second Rise (Proofing)

Cover the pan of shaped rolls loosely with plastic wrap or a clean kitchen towel. Place the pan in a warm, draft-free place for the second rise, also known as proofing. Let the rolls rise until they have almost doubled in size and look puffy, about 30-45 minutes. This second rise is important for achieving a light and airy texture in the finished rolls. Over-proofing can lead to rolls that collapse in the oven, so keep an eye on them. They should look noticeably larger and softer than when you first placed them in the pan.

Step 7: Bake the Dinner Rolls

Preheat your oven to 375°F (190°C). Once the rolls have proofed and are puffy, brush the tops of the rolls generously with melted unsalted butter. This butter brushing is what gives the rolls their signature buttery flavor and golden-brown crust. Bake in the preheated oven for 20-25 minutes, or until the rolls are golden brown on top and cooked through. The internal temperature of the rolls should reach about 200-210°F (93-99°C). If you have a thermometer, use it to check for doneness. If not, gently tap on the top of a roll; it should sound hollow.

Step 8: Brush with Butter Again and Serve

As soon as you remove the rolls from the oven, brush them again generously with more melted unsalted butter. This second butter brushing adds even more flavor and a beautiful sheen to the rolls. Let the rolls cool in the pan for a few minutes before serving. These homemade buttery dinner rolls are best served warm, fresh from the oven. They are incredibly soft, tender, and bursting with buttery flavor. Enjoy!