Step 1

Mix the salt and flour in a large mixing bowl. Then, in a separate bowl, combine the warm milk, yeast, and sugar. Stir well and set aside for about 5 minutes for the yeast to activate (become foamy/bubbly).If you plan to use a stand mixer for this recipe, you can prepare the yeast mixture directly into the bowl of a stand mixer.

Step 2

When ready, mix the flour and yeast mixture by hand (with a wooden spoon to begin) or use the dough hook attachment on your stand mixer to form it into a rough dough.

Step 3

Add the eggs and mix before adding the butter incrementally, mixing all the while.If mixing the dough by hand, it's best to whisk the eggs in advance. Though it isn't 100% necessary if using a stand mixer.

Step 4

Knead the dough on a lightly floured surface, stretching and folding it until it’s smooth and slightly tacky (about 10-13 minutes by hand, or 7-10 in a mixer).

Step 5

Transfer the bowl to a warm, draft-free area to leave the dough to prove for between 1-2 hours until it doubles in size.You can place it either near a heater/ stove or inside an oven that just has the light on or a proof mode (which keeps the temperature to 80-95ºF/26-35ºC).

Step 6

After proofing, punch the dough down to release excess air and separate it into 16 rolls (or 24, if you want small rolls), either by hand or weighing the dough for exact rolls.My dough weighed about 48oz (1.36kg), so I divided it into 16 large rolls of 3oz/80g. For 24 rolls, 2oz/60g would work. If you want very small, "mini" rolls (more like dough ball size), use about 1.4oz/40g.

Step 7

When making the dough balls, pinch and seal the bottom, ensuring they have a smooth top.

Step 8

Butter or grease the baking dish you plan to bake the homemade rolls in, then arrange them into the baking dish, placing them near one another but not touching.I used a 9x13 baking dish. However, you could also use other shaped dishes (like a round) or shape them into various bread roll shapes, like a heart, Christmas tree, wreath (perfect for placing baked Camembert or dips in the middle), twist them into knots, etc.

Step 9

Cover the dish with a clean kitchen towel and set it aside in a warm area for a further 40-60 minutes to rise again.

Step 10

Towards the end of the second proofing, preheat your oven the 350ºF/180ºC.

Step 11

Bake the soft dinner rolls on the lower rack or the oven at 350ºF/180ºC for 20-25 minutes (or slightly less for mini dough balls) until golden brown, rotating the pan halfway. If they’re browning too fast, tent the rolls with aluminum foil while baking.

Step 12

Once ready, remove the rolls from the oven and optionally brush them with a little melted butter for shine, then leave to cool (at least until just warm).

Step 13

Store: Once cooled, store any leftover yeast dinner rolls in an airtight container at room temperature for 3 days. Or store in the fridge for 5-7 days.Reheat: Several options - warm in the microwave in 15-second increments (though they’ll be softer). Or slice in half and toast. Or place back in the oven at 200ºC/400ºF until warmed through (around 10 minutes).Freeze: Tightly wrap the bread with plastic wrap to avoid any freezer burn. Then freeze the homemade rolls for up to 3 months, allowing them to thaw in the fridge overnight.