Crusty Dinner Rolls
Updated May 13, 2025
Linda Xiao for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Sophia Eleni Pappas.
- Total Time
- About 6 hours
- Prep Time
- 5 minutes
- Cook Time
- 5¾ hours
- Rating
- Comments
- Read comments
Advertisement
Ingredients
½ teaspoon/2 grams active dry yeast
1 ⅓ cups/300 grams warm water (100 to 110 degrees)
2 ⅓ cups/313 grams all-purpose flour
1 ½ cups/200 grams cake flour or more all-purpose flour
2 teaspoons/10 grams coarse kosher salt or 1 ½ teaspoons fine sea salt
Nonstick cooking spray or vegetable oil
1 large egg
Softened butter, for serving
Nutritional analysis per serving
33 grams carbs; 18 milligrams cholesterol; 177 calories; 1 gram monounsaturated fat; 1 gram saturated fat; 2 grams fat; 1 gram fiber; 172 milligrams sodium; 5 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
In the bowl of a stand mixer fitted with the dough hook, stir the yeast and water to combine. Add both flours and the salt. Mix on low speed until a shaggy ball forms, about 5 minutes. Scrape the dough off the hook, remove the hook and cover the bowl with a clean, damp kitchen towel. Let the dough rest to hydrate for 20 minutes.
- Step 2
Uncover the dough, reattach the hook and knead on medium-low speed until smooth, elastic and no longer sticking to the sides of the bowl, 8 to 10 minutes, scraping the dough off the hook and sides of the bowl as needed.
- Step 3
Lightly grease another large bowl with cooking spray or oil. Transfer the dough to the bowl. Cover with the towel, then with a sheet pan to keep the dough moist. Let proof in a warm, draft-free place until doubled in size, about 2 hours.
- Step 4
Fold the dough in half over itself in the bowl a few times to deflate it slightly, then cover the bowl with the towel, then sheet pan, and let proof in a warm, draft-free place until doubled in size again, about 1½ hours.
- Step 5
Line a sheet pan with parchment paper. Scrape the dough out onto a clean work surface. Using a bench scraper or knife, portion the dough evenly into 12 (2-inch) pieces (each about 65 grams). To shape the dough into balls, think of your hand as a cage for the dough, so it can roll in place. Bend your fingers like a claw and cage a piece of dough by setting your claw over it and keeping the tips of your fingers and the edge of your hand against the work surface. Move your hand in a circular motion to roll the dough into a smooth, taut ball with a small belly button on the bottom. Place on the prepared pan. Repeat with the remaining pieces, spacing the balls 2 inches apart on the pan.
- Step 6
Loosely cover the pan with greased plastic wrap and place in a warm, draft-free place, such as the oven. Be sure the heat is off. Proof one last time until doubled in size, 1 hour to 1 ½ hours.
- Step 7
When ready to bake, take the pan out of the oven. Position a rack in the center of the oven and heat to 450 degrees. In a small bowl, beat the egg with a splash of water to form an egg wash. Gently brush each dough ball with the egg wash. Lightly score the tops by slashing them with a single stroke of a sharp knife or blade.
- Step 8
Bake the rolls until golden brown and the interiors reach at least 200 degrees, rotating the pan halfway through, about 20 minutes. Enjoy warm with butter.
Private Notes
Comments
@Cauliflower 105 g all purpose flour 14 g cornstarch for each cup of flour for those wondering
I learned how to bake bread in Adult Ed class when I was still in my twenties. Much older now. We did not have stand mixers at our disposal. All you need is a Pyrex bowl and a wooden spoon. Mix up the ingredients and knead by hand until the dough is elastic and tacky but not sticky. If too sticky gradually add a little flour. You’ll probably need about a good 15 minutes to knead by hand. Then, just follow the rest of the instructions. Great rolls, minimal cost.
They will get crusty and then will soften after they cool. To re-crisp, heat the oven to 400F and put the rolls back in for just 3-4 minutes.
I made exactly as the recipe said and these turned out perfectly! So easy.
This was my first time baking dinner rolls and I had higher expectations. the cake flour seemed to make it denser, and there was so little yeast in the recipe! also, very little flavor. I might mix in rosemary and top with parmesean before baking next yime.
These rolls were beautiful domes on the tray but gradually collapsed. Like a flattened cake. I followed the instructions precisely. Has anyone used a muffin pan setup for these rolls? Something to give them some support? Thank you.
@Juney - exactly the same happened to me on the final rise, just flattened out. Baked them and they tasted ok, but sure weren't worthy of a dinner party. Showed an expert baking friend and said they were over-proofed, and maybe because I used instant yeast. So I made them again over the weekend with the right yeast and came out great. Though I still find some of the measurements off...e.g. the volume vs. weight for water and salt. So I'm still playing with the recipe to optimize!