Dinner Rolls

by Antoine Cantarel on April 18, 2020

We have wanted to do that video for a long time and it is quick, easy and very much so delicious. The rolls are buttery and soft and go well with any mill.


  • 1 cup (250ml) milk, warmed to about 110°F
  • 2 teaspoons dry yeast
  • 2 Tablespoons sugar
  • 1 egg
  • 1/4 cup (60g) unsalted butter, softened to room temperature and cut into ¼” pieces
  • 1 (5g) teaspoon salt
  • 3 cups (375g) all-purpose flour or bread flour


  1. Preheat the oven to 375 F
  2. Into a large bowl or a stand mixer, whisk the warm milk, yeast, and sugar together. Cover and allow to sit for 5 minutes till the yeast have diluted into the milk
  3. Add the egg, butter, salt, and whisk together
  4. Add the flour and mix with a wooden spoon or with the dough hook in a mixer
  5. Keep the dough in the mixer and beat for an additional 2 minutes or knead by hand on a lightly floured surface for 2 minutes
  6. Lightly oil a large bowl with oil or nonstick spray and place the dough for its first rise. Let it rest for 1 to 2 hours or until it has doubled in size
  7. Grease a baking pan ( metal or ceramic ) or muffin tray where the rolls will rise and be baked.You can also bake the rolls in a cast iron skillet or on a lined baking sheet
  8. Cut the dough into 45g or 1.5oz portions and roll the dough by hand. See video 
  9. For more soft rolls, place all the roll right next to one another. For individual rolls, place them apart or in a muffin tray. Once shaped, cover rolls with a clean kitchen towel. Allow to rise till doubled in size, about 1 hour
  10. Bake for 20-25 minutes or until golden brown on top, rotating the pan halfway through
  11. Take out of the oven, remove from the pan and let them cool off on a wire rack
  12. Will keep well in a sealed container at room temperature for up to 3 days or in the fridge for 5 to 6 days.

Dinner Rolls Brick Oven Proofed

Dinner Roll Baked in Brick Oven

Bon Appeétit,

Antoine and Zach Cantarel


Please note, comments must be approved before they are published