Sunday Dinner Rolls

Sunday dinner just isn’t complete without a warm, freshly baked roll on the side. With this simple recipe, you’ll be treating your family to soft, fluffy goodness that’s sure to become a new tradition.

Plus, the best part?

These rolls come together in no time, so you can focus on the main event – enjoying a relaxing Sunday with the ones you love.

Ingredients

• 2 cups of warm water
• 2 teaspoons of active dry yeast
• 3 tablespoons of sugar
• 4 cups of all-purpose flour
• 1 teaspoon of salt
• 1/4 cup of unsalted butter, melted
• 1 egg, beaten
• 1 tablespoon of milk

Instructions

In a large mixing bowl, combine the warm water, yeast, and sugar.

Stir gently to dissolve the yeast, and let it sit for about 5 minutes, or until it becomes frothy.

Add the flour, salt, and melted butter to the bowl.

Mix until a shaggy dough forms.

Add the beaten egg and mix until the dough comes together in a sticky ball.

Knead the dough on a floured surface for about 10 minutes, until it becomes smooth and elastic.

Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm, draft-free place for about 1 hour, or until it has doubled in size.

Preheat the oven to 375°F (190°C).

Line a baking sheet with parchment paper.

Punch down the dough and divide it into 10 equal pieces.

Roll each piece into a ball and then flatten it slightly into a disk shape.

Place the rolls on the prepared baking sheet, leaving about 1 inch of space between each roll.

Drizzle the rolls with the tablespoon of milk and sprinkle with a pinch of sugar.

Bake the rolls for about 18-20 minutes, or until they’re golden brown.

Remove the rolls from the oven and let them cool on a wire rack for a few minutes before serving.

Notes

Use warm, but not hot, water to help activate the yeast.

Make sure to not overmix the dough, as this can cause the gluten to develop and result in tough rolls.

If you find the dough is too sticky, add a little more flour, and if it’s too dry, add a little more milk.

Don’t overcrowd the baking sheet, as the rolls need room to rise during baking.

These rolls are best served fresh, but you can also store them in an airtight container at room temperature for up to 2 days.

Freeze for up to 2 months if you want to keep them longer.

If you want to make these rolls more golden, brush them with some melted butter after baking.

Nutrional Value

• Calories: 174
• Total Fat: 3.5g
• Saturated Fat: 1.5g
• Cholesterol: 10mg
• Sodium: 200mg
• Total Carbohydrates: 33g
• Dietary Fiber: 1g
• Sugars: 2g
• Protein: 4g