Soft Dinner Rolls

Ingredients

• 1 tablespoon dry active yeast
• 1/2 cup warm water
• 1/2 cup milk
• 1 egg
• 2 tablespoons vegetable oil
• 2 tablespoons sugar
• 1 teaspoon salt
• 3 cups all-purpose flour
• 1 tablespoon butter

Directions

Place the yeast and warm water in the bowl of a stand mixer (or a large bowl, if mixing by hand), stir to combine, and let it sit until dissolved. Place the milk, egg, oil, sugar, and salt in a medium bowl and whisk to combine. Add this to the yeast mixture and stir until combined. Add all the flour and stir until it forms a shaggy dough. Knead on low speed or by hand against the counter until smooth but slightly tacky (it should spring back when poked), 8 to 10 minutes. Cover the bowl and let it rise in a warm spot until doubled in size (should take about 1 hour).

Divide the dough into 12 pieces. To shape into rolls, tuck the edges underneath like you're making a little pouch and then roll the dough/pouch between your palms or against the counter (if the dough is sticking, you can put some flour down on the counter) until round.

Line a 9x13-inch baking dish with parchment paper and spray with cooking spray. Arrange the rolls inside the baking dish so that they are spaced a little apart. Let the rolls rise until they look fluffy and fill the pan, 30 to 40 minutes. At the end of the rising time, heat the oven to 375°F.

Brush the rolls with butter. Melt the butter and brush it over the risen dinner rolls. This helps the tops brown and keeps the crust soft. Bake the rolls on a middle rack until golden-brown, 15 to 18 minutes.