Soft Butter Dinner Rolls
Golden brown Soft Butter Rolls are fluffy and tender yeast raised dinner rolls stuffed with a sweet butter filling that is heaven on a plate! Perfect for Thanksgiving, Easter, or a Sunday night dinner.
Servings 15 rolls
Ingredients
For the butter filling:
- 10 tablespoons (142 grams) unsalted butter, at room temperature
- 1/4 cup (50 grams) granulated sugar
- 2 tablespoons (16 grams) cornstarch
For the rolls:
- 1 cup warm whole milk (100-110°F)
- 1 tablespoon (15 grams) unsalted butter, melted
- 2 whole eggs, lightly beaten
- 2 tablespoons granulated sugar
- 2 1/4 teaspoons (1 packet) instant yeast
- 1 1/2 teaspoons fine salt
- 4 cups (508 grams) all-purpose flour
For the topping:
- 1 large egg
- Flake sea salt, for sprinkling
Instructions
Make the filling:
- In a stand mixer fitted with the paddle attachment, beat the butter, sugar, and cornstarch until light and fluffy, about 3 minutes. Scoop the dough into 2-teaspoon sized balls and place on a parchment-lined baking sheet. Place in the freezer while you prepare the dough.
Make the dough:
- Combine the milk, butter, eggs, sugar, and yeast in the bowl of a stand mixer. Add 2 cups of the flour and stir with a wooden spoon until absorbed. Attach the dough hook to the mixer, turn to medium-low speed, and gradually add the remaining flour and salt, kneading until a mass of dough begins to form. Only add as much flour as needed to bring the dough together. Continue kneading on medium-high speed for about 5 minutes or until a soft, smooth ball of dough is formed. The dough should feel elastic and slightly tacky to the touch. Only add additional flour if the dough is unbearably sticky.
- Lightly spray a large clean bowl with cooking spray and place the dough in the bowl. Cover the bowl lightly with plastic wrap. Let rise for about 1 1/2 to 2 hours at room temperature or until the dough is big, puffy, and about doubled in size.
- Spray a 13x9-inch baking pan with cooking spray. Gently deflate the dough. Use a bench scraper, knife, or pizza wheel to divide the dough into 15 equal pieces. If you have a digital kitchen scale, weigh the entire mass of dough then divide by 15 to get the perfect portion size for each piece.
- Flatten a piece of dough and place a ball of the frozen butter on it. Pinch and wrap the dough around the butter and seal completely by pinching hard with your fingers. Roll into a smooth ball. Repeat with remaining dough. Place shaped dough in the prepared baking pan.
- Lightly cover the dough with plastic wrap and let the rolls rise for 1 hour, or until about doubled in size. If some of the rolls show cracks or splits as they rise, don’t worry. They should bake up just fine.
- Meanwhile, preheat the oven to 375°F.
- In a small bowl, whisk together the egg and gently brush over rolls. Sprinkle with sea salt.
- Bake the rolls for 20 minutes, or until golden brown. Serve warm. Store leftovers in an airtight container or ziptop bag for up to 3 days.