It does not get easier than this. These rolls work equally well as dinner rolls or as sandwich rolls. I make them whenever I need bread in a hurry. Unexpected company coming for dinner in an hour? No problem. Forgot to pick up sandwich rolls at the grocery store? I've got it covered.
These rolls are sturdy, but not hard or dense. I like to make them for French Dip sandwiches or Sloppy Joes because the bread doesn't dissolve on contact in to a soggy mess. They hold up perfectly.
Note: These rolls are not as flavorful as ones that require more time. It's what you sacrifice for the convenience of bread that's quick and easy. For my favorite roll recipe, go here.
Makes about 24 dinner-sized rolls or 12 sandwich-size rolls. (Note to self: The yellow or green scooper works best for these).
1-1/2 cups whole milk
4 tablespoons unsalted butter, cut into pieces
1/4 cup granulated sugar
4-1/2 cups unbleached all-purpose flour, divided
1 teaspoon kosher salt
2-1/4 teaspoons instant yeast (one 1/4-oz packet)
2 large eggs
Line a large jelly roll pan with parchment paper and butter the paper.
In a small saucepan (or in a microwave-safe bowl in the microwave), heat the milk, butter, and sugar over medium heat until butter is just melted and milk is warm. (Note: You don't want to bring the mixture all the way to a boil or get it too hot. You want the mixture at a temperature where you can comfortably stick your finger in it. Otherwise—if it's too hot—you risk killing the yeast when you add the milk mixture in the next step. A temperature between 110-115 degrees F is best).
In a stand mixer fitted with the flat beater, mix together 2 cups of the flour, the salt, and the yeast on low speed just until combined. Add the warm milk mixture and mix until all the ingredients are smoothly combined, then beat for 2 minutes. Cover the bowl with plastic wrap and let the dough rest for 10 minutes.
On low speed, add the eggs and beat until incorporated. Add the remaining 2-1/2 cups flour and continue mixing for 6 minutes. At first, the dough will look ragged, but it will become smooth after several minutes of mixing. The dough will be soft and will come away from the sides of the bowl.
Using about 2-1/2 tablespoons dough for each roll, firmly roll the dough between your palms (you will likely have to lightly flour your hands or spray them with a spritz of Pam before you form each roll to keep the dough from sticking to you) into a smooth 1-3/4-inch ball (you’ll want to make the ball larger if you’re using the rolls for sandwiches). (I use a large food disher to portion and scoop the rolls—I spray the disher with Pam every 4 rolls or so and just scoop the dough into same-size balls; most of the time the dough comes out smooth enough that I don't have to roll it with my hands after scooping). Place the rolls on the prepared pan, spacing them about 3/4 inch apart for small rolls and 3 inches apart for sandwich-size rolls. You will have four rows of six rolls each (unless you made your rolls larger for sandwiches). Cover with a clean kitchen towel.
Let the rolls rise for 45 minutes. While the rolls rise on the counter, position a rack in the middle of the oven and preheat to 375.
The rolls will look puffy and rise about 2 inches, but most of the rising will take place during baking.
Bake the rolls until lightly browned, about 15-20 minutes (if they start browning on top too quickly, I gingerly set down a large piece of tinfoil over the tops of the rolls as a shield). The rolls will be touching and fill the pan. Use a spatula to slide them onto a wire rack. Serve warm or at room temperature.
The rolls can be stored in a plastic bag at room temperature for up to 2 days. To serve, preheat the oven to 275 and reheat the rolls, uncovered, until warm, about 10 minutes.