Mike's Recipes

Easy Dinner Rolls

  • Prep Time
    2 1/2 hours
  • Difficulty
  • Servings
  • 4 cups all purpose flour
  • 4 tbsp white sugar
  • 2 tsp fine salt
  • 2 tbsp instant dry yeast
  • 1 ½ cups of whole milk heated to 105 – 110 degrees.
  • 1 egg at room temp
  • 5 tbsp butter at room temp
  • Mike’s Hot Honey

In the bowl of a stand mixer combine the sugar, salt, yeast and 3 cups of the flour and whisk by hand to combine.

Add the warmed milk, egg, and butter (cut into 1 tbsp pats) to the mixture. Use a dough hook on the stand mixer and set to low speed to combine. Allow to mix for 1-2 minutes, scraping down the sides as necessary.

Stop the mixer, and add ½ cup more flour. Increase the mix speed to medium for around 2 to 3 minutes, or until fully incorporated.

Stop the mixer and pull the dough off the hook and place back in the bowl. Add another ½ cup flour, and mix on medium speed for 2-3 minutes until fully incorporated and dough begins to look smooth.

Once the dough is cleanly pulling away from the sides of the bowl, pull it out of the bowl onto a clean work surface and shape into a large dough ball.

Place the dough back into the bowl and cover with a towel. Allow to rise for about 1 hour at room temp, or until doubled in size.

Punch the dough down, then portion into pieces, about 60 grams each. Shape each piece into a small ball.

Place the dough balls on an ungreased 9x13 baking sheet with the sides touching. Be sure to cover with a clean towel between shaping dough balls to keep them from drying out. Leave a free space to grip the pan when taking in and out of the oven.

Cover the dough balls and pan with a clean towel and allow to proof for 45 minutes at room temp. Be sure to begin preheating the oven to 375 degrees during the time.

Bake for 13–14 minutes, or until the tops are golden brown.

Remove from the oven and brush with melted butter and a generous drizzle of Mike’s Hot Honey. If you have leftovers they can be stored in an airtight container for up to 4 days.

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