Bobby Flay Dinner Rolls Recipe

This Bobby Flay Dinner Rolls Recipe is a soft and fluffy recipe, which is made with milk and butter. It’s the perfect holiday side dish, ready in about 3 hours 20 minutes.

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Bobby Flay Dinner Rolls Ingredients

1 1/2 cups milk
1 stick unsalted butter, cut into pieces, plus more for brushing
1/2 cup sugar
1 package active dry yeast
1/2 cup warm water (105°F-115°F)
3 large eggs, lightly beaten
1 1/2 teaspoons salt
6 cups all-purpose flour

How To Make Dinner Rolls

Warm the milk mixture: Place milk in a small saucepan and bring to a simmer. Remove from heat, stir in the 1 stick of butter and the sugar, and let it cool until just lukewarm.
Activate the yeast: In a small bowl, dissolve the yeast in the warm water. Let it sit until foamy, about 5–10 minutes.
Combine ingredients: In the bowl of a stand mixer with a dough hook, combine the lukewarm milk mixture, the beaten eggs, the foamy yeast, the salt, and about half of the flour. Mix until smooth.
Add remaining flour: Gradually add the remaining flour, ½ cup at a time, mixing on low speed until a smooth, soft dough forms that pulls away from the sides of the bowl.
Knead the dough: Remove the dough from the bowl and knead on a lightly floured surface for about 5 minutes until smooth and elastic.
First rise: Place the dough in a greased bowl, cover it with a towel, and let it rise in a warm, draft-free place until doubled in size, about 60–70 minutes.
Shape the rolls: Punch down the dough and turn it out onto a floured surface. Shape the dough into your desired roll shapes (e.g., simple balls, or folded Parker House style). Place them on a parchment-lined baking sheet.
Second rise: Cover the rolls and let them rise again until doubled, about 30–40 minutes.
Bake the rolls: Preheat the oven to 350°F (180°C). Bake the rolls for about 20 minutes, or until they are a beautiful golden brown on top.
Finish with butter: Remove the hot rolls from the oven and brush them generously with more melted butter before serving.

Recipe Tips

How to get the fluffiest rolls? The key is patience. Make sure your yeast is foamy and active before you start, and let the dough complete both rise times. The second rise, after shaping, is what makes them super light and airy.
Why did my dough not rise? Your yeast may have been old, or your milk/water was too hot. The liquids should be just lukewarm (105°F-115°F). If it’s too hot to comfortably touch, it will kill the yeast.
How do I get a golden, shiny top? Besides the final brush of butter, you can also brush the rolls with an egg wash (1 egg beaten with 1 tbsp water) before you bake them. The final brush of butter, however, is what gives them that classic, soft, buttery top.
Can I make these ahead of time? Yes. You can prepare the rolls up to step 7 (shaping them). Place them on the baking sheet, cover tightly with plastic wrap, and refrigerate for up to 24 hours. When ready to bake, let them sit at room temperature for 1-2 hours to rise, then bake as directed.

What To Serve With Dinner Rolls

These soft, buttery rolls are the perfect side dish for almost any comforting meal.

Thanksgiving Roast Turkey
A holiday prime rib or glazed ham
Beef stew or chicken soup
Any saucy dish that needs bread for dipping

How To Store Dinner Rolls

Room Temperature: Store cooled rolls in an airtight bag or container at room temperature for 2-3 days.
Reheat: To get them soft and warm again, wrap a few rolls in a damp paper towel and microwave for 20-30 seconds, or wrap in foil and heat in a 350°F oven for 5-10 minutes.
Freeze: You can freeze the baked and cooled rolls in a freezer-safe bag for up to 3 months. Thaw at room temperature or reheat from frozen.

Bobby Flay Dinner Rolls Nutrition Facts

(Per roll, assuming 30 rolls)

Calories: ~140 kcal
Total Fat: 5g
Saturated Fat: 3g
Cholesterol: 30mg
Sodium: 160mg
Total Carbohydrate: 20g
Dietary Fiber: 1g
Sugars: 4g
Protein: 3g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

What does “scalding” the milk do?

(Step 1) Heating the milk and butter first not only melts the butter but also helps create a softer, more tender roll. Just be sure it cools down to lukewarm before adding to the yeast!

Can I use a different kind of flour?

All-purpose flour is perfect for these. You can use bread flour, but it will result in a slightly chewier roll rather than a super soft and tender one.

My rolls are touching in the pan, is that okay?

Yes! Placing them close together (like in a 9×13 pan) is what gives them those soft, “pull-apart” sides. Arranging them on a baking sheet will give them crustier, individual sides.

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