These classic white dinner rolls are a must at family gatherings and holiday dinners. They are soft and light with just a hint of sweetness. They are of course wonderful slathered with butter, but are also great for dipping in soups and mopping up gravy.
- 3/4 cup whole milk
- 1/4 cup (1/2 stick) unsalted butter
- 1/4 cup honey
- 3 cups all-purpose flour, divided
- 1 packet (2 1/4 teaspoons) active-dry yeast
- 1 teaspoon coarse salt
- 2 large eggs
- 1 large egg + 1 teaspoon water, for egg wash
- Additional butter, for brushing
- In small saucepan over medium heat, heat milk, butter and honey just until butter is melted. Remove from heat and let sit for 5 minutes (temperature should be 120-140 degrees F).
- Meanwhile, in stand mixer fitted with dough hook, combine 1 1/2 cups four, salt and yeast. Add milk mixture and mix until incorporated. Add eggs and mix on medium speed until smooth, about 3 minutes.
- Add remaining flour 1/4 cup at a time until dough clears the bowl but is still slightly sticky to the touch. You may not need all of the flour, or you may find you need a bit more. Knead with dough hook until smooth and elastic, about 5-7 minutes.
- Shape dough into ball and place in buttered bowl. Cover with plastic wrap and put in warm place to rise until doubled in size, about one hour.
- Punch down dough and divide into 12 equal pieces. Shape into rounds and place in buttered 9×13-inch baking dish. Cover with plastic wrap and let rise again until an indentation remains when lightly pressed with your finger, about 30-45 minutes.
- Preheat oven to 375°F. Brush tops of rolls with egg wash and bake until golden brown on top, about 20-25 minutes. Remove rolls from oven and immediately brush with butter. Serve warm.