Recipe: The Best Buttery Dinner Rolls (2024)

FAQs

Should you brush butter on rolls before baking? ›

Butter basting: Rolls can be brushed with butter before, during, or after baking. While it doesn't brown the surface as much as egg wash will, it does promote browning and adds a lot of flavor.

Too much flour, or not the right kind, could be to blame. Dough made only from flour with a high or even average amount of protein (like bread flour or all-purpose flour) can become tough from overmixing. Protein gives bread structure in the form of gluten—the more you mix and move the dough, the more gluten you get.

I suggest using parchment paper to line the baking dish to ensure that the rolls are easy to remove from the pan to serve. Once the homemade dinner rolls are formed and placed in the baking sheet, let them rise again until they are doubled in size (30-60 minutes).

Did everything right but your rolls look dull? You may have forgotten the egg wash. Egg wash gives baked goods a golden shine and can also help toppings to adhere.

There are no “shoulds” with using egg washes. Use them if you wish or not. The shiny surface an egg (or egg white or yolk) mixed with a little water does give a very nice appearance to loaves and rolls as Effie May stated. They can also be used to help a sprinkle of sesame seeds or other toppings stay on the crust.

EGG: Using beaten whole eggs will give color and sheen to a bread. Egg yolk provides rich color, browning easily in the oven. Egg white provides a nice sheen. MILK: Brushing with milk will help to color the crust, the sugars in the milk helping to brown it.

You can also use all-purpose in many bun or roll recipes, which tend to have lower hydration and rely less on strong gluten and more on butter and sugar for texture. (Though bread flour can still give you a fluffier, almost cotton-candy-like texture in most buns and rolls.)

There may be several reasons for a dense, cake like texture in bread. It may indicate the kneading wasn't enough for the gluten to develop properly, or the dough was proved for too short a time or the dough may have been too dry. It is also worth checking the flour you used.

Preheat oven to 375°F. Bake until golden brown, 20 to 25 minutes.

Cast iron can be used on the stove top or directly in the oven. If you don't have a large 11 inch cast iron pan, you can use a glass baking dish sprayed with nonstick spray. A 9×13 size would work well. It's best to have the rolls all touching each other when you arrange them in the pan, and I'll tell you why…

Which side of parchment paper goes up? ›

Since parchment paper doesn't have a helpful “this end up” sign with an arrow, it takes a little detective work. Just hold the paper up to the light and look for the side that's slightly glossier or shinier. It is the shiny or glossy side of the parchment paper that should be face up on your baking sheet or cake pan.

A basic saying to guide your use of papers in the kitchen: "Sweet treats need parchment sheets; grill or broil, go with foil," says Weaver. Foil conducts and distributes heat, making it able to withstand high temperatures from baking, broiling, roasting, or grilling. For anything above 400 degrees, use foil.

Too much sugar in the dough can make the yeast grow too fast or too high for the dough. Letting it rise too long can promote a more yeasty flavor also.

besides the nutritional benefits there are a few other good reasons to use egg in breadmaking. It makes the bread lighter and fluffier. The reason for that is the fat in the yolk that inhibits gluten formation just as any other fat would. This results in a looser dough that can expand and puff up more.

Salt adds flavor to bread. If none or too little is used in a recipe, the bread will lack the right flavor and taste "bland." If you reduce the amount of salt, try adding some dried herbs to increase the flavor. Too much yeast in bread will give bread an off-taste.

Lastly, the tops of the rolls get brushed with butter which helps seal the rolls and keep them nice and soft.

Butter, technically a dough enrichment, tenderizes bread dough and limits gluten development, yielding a softer, more tender crumb and a richer flavor.