The BEST Dinner Rolls from Scratch (seriously THE BEST)
Author: Anna Moseley
Ingredients
  • 2¼ teaspoons yeast (1¾ teaspoons yeast)
  • 2¼ teaspoons yeast (1¾ teaspoons yeast)
  • ½ cup warm milk (1/2 cup warm milk)
  • ½ cup warm milk (1/2 cup warm milk)
  • 2 teaspoons sugar (1½ teaspoons of sugar)
  • 2 teaspoons sugar (1½ teaspoons of sugar)
  • 1 cup hot milk (3/4 cups hot milk)
  • 1 cup hot milk (3/4 cups hot milk)
  • 1 cup cold milk (3/4 cups cold milk)
  • 1 cup cold milk (3/4 cups cold milk)
  • ½ cup melted butter (1/2 cup melted butter)
  • ½ cup melted butter (1/2 cup melted butter)
  • 2 eggs (2 eggs)
  • 2 eggs (2 eggs)
  • ¾ cups sugar (1/2 cup sugar)
  • ¾ cups sugar (1/2 cup sugar)
  • 2 teaspoons salt (1½ teaspoons salt)
  • 2 teaspoons salt (1½ teaspoons salt)
  • 8-9 cups flour (6½ cups flour)
Instructions
  1. Dissolve 2¼ teaspoons yeast with ½ cup warm milk. Add 2 teaspoons sugar and stir a little. Set aside.
  2. Mix 1 cup hot milk, 1 cup cold milk, ½ cup melted butter, 2 eggs, ¾ cups sugar and 2 teaspoons salt.
  3. Combine yeast mixture and wet mixture.
  4. Add 8-9 cups of flour 1-2 cups at a time. Knead until the dough is soft, not sticky. Cover and let rise 1½ hours.
  5. Heat oven to 350 degrees. Lightly grease a baking sheet with butter.
  6. When the dough has doubled in size, punch it down. Pinch off pieces of dough that are about fist-size. Fold the rough edges of the dough under and place them on the cookie sheet, rough edges down. Tip: the rolls won't rise very much in the oven so make sure to make the balls of dough are about the size you want them to end up.
  7. Bake 15-18 minutes, or until they are golden brown.
Recipe by Ask Anna at https://askannamoseley.com/2016/11/the-best-dinner-rolls-from-scratch/