Tia’s Classic Dinner Rolls (Smushy Rolls!)

Classic Rolls = demanded by all dinner guests!


4 c. all-purpose flour
1 package (2 ¼ t.) rapid-rise yeast
1/3 c. sugar
1 t. salt
1 c. whole milk
8 T. unsalted butter, plus more for greasing the baking dish and rolls
3 large egg yolks


  1.      Melt the butter in a small saucepan, and then add the milk, stirring, until the mixture is very warm – between 115 degrees and 125 degrees. Use a thermometer to check your temp – if the mixture is too hot it will ‘kill’ the yeast and your rolls won’t rise!

  2.      In the large bowl of an electric mixer, whisk together the flour, yeast, sugar and salt

  3.      Put the bowl in the mixer stand and fit it with the dough hook

  4.      Pour the warm butter – milk mixture into the flour and turn the mixer on low

  5.      Once the mixture starts to incorporate, add the egg yolks and continue beating

  6.       Increase the speed to medium and knead the dough for 8 minutes or until it is smooth and shiny. At first the dough looks like a shaggy mess (left photo) and then it becomes smooth (right photo)

  7.       Remove the dough from the bowl, and shape it into a neat ball. Place it into a large bowl that you have brushed with melted butter. Brush the dough as well, and cover tightly with plastic wrap.

  8.       Put into a warm spot to rise until doubled in size – about 45 min. to 1 hour. Rising times can vary with humidity and temperature. Never assess based on time – it can take longer! The photo on the left is un-risen and the one on the right has doubled in size.
    rolls rising

  9.       Now for the fun part – shaping the rolls! First, grease a 13 x 9 in. pan (glass works best) with butter.

  10.       Cut the big ball of dough into quarters, and cut each piece into 4 evenly-sized pieces.

  11.       Take one piece, and stretch it into a square – see photo below
    rolls - shaping

  12.       Put the square of dough into your palm. Gather the four edges of the square together and pinch them together while rolling the side of dough that’s in your palm in a circle until you have a smooth-skinned ball with a sealed bottom – see photos below
    rolls shaping 2

  13.       Place your rolled dough as shown above. Brush the tops with melted butter and cover lightly with plastic wrap. Put into a warm place to rise until doubled in size – 30 to 45 min.

  14.       This is what they look like after rising:
    rolls 4

  15.       Preheat the oven to 375 degrees about 15 minutes after the rolls of dough start their last rising.

  16.       Brush the tops with melted butter and bake until they are puffed and brown – about 20 minutes.

    This is what they should look like – don’t be confused about the amount as I doubled the recipe:
    rolls done

    My special notes:


    -You can (and probably should!) make these a day in advance since rising times can vary

    -They re-heat beautifully, and you can even freeze them!

    -One caveat – if you make them for any gathering you are going to have to make them over, and over and over again! My family would kill me if I showed up without them!

    -Call me (626) 319-5169 with any questions!

Tia Rowland — Berkshire Hathaway Home Services Realty 626.685.1114
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