Brown Sugar Dinner Rolls

Slightly sweeter and more dense than traditional dinner rolls, these have brown sugar both within the dough and on the glaze. They’re simple enough for a Sunday dinner but will also hold their own with your holiday meals.

Another thing about these? They don’t have to be absolutely perfect. If you’re like me and aren’t great at dividing dough into 100% equal pieces, this recipe is very forgiving. They almost have a bit of a ~rustic~ look.

What You Need

Dough

  • 1/4 cup warm water
  • 2 1/4 teaspoons yeast
  • 2 tablespoons brown sugar
  • 2 tablespoons salted butter, melted
  • 1/2 cup milk
  • 2 cups flour
  • 1/4 teaspoon salt
  • Vegetable oil to coat the bowl

Glaze

  • 1 teaspoon brown sugar
  • 2 tablespoons salted butter, melted

How You Do It

  1. Sprinkle yeast over warm water and do not stir. Cover bowl, and let set for ten minutes, or until yeast becomes foamy.20181104_09523920181104_093552.jpg
  2. Sprinkle brown sugar over yeast and brown sugar and pour in the melted butter. Mix until just just combined, about ten seconds.20181104_095610
  3. Pour in the milk and stir.20181104_100041
  4. Add in the salt and the flour, 1/2 cup at a time. If you have one handy, make sure to use a dough hook.20181104_100530.jpg
  5. Remove the dough from the bowl. Coat the bowl with vegetable oil. Place the dough back inside and flip the dough, ensuring that it’s fully covered. Cover and let rise at least thirty minutes.20181104_101311
  6. Once doubled in size, cut the dough into ten equal-sized pieces and roll into balls. Butter your desired pan and place them in the pan. Let rest for another thirty minutes.20181104_103326
  7. Preheat over to 375. Combine melted butter and brown sugar. Brush over the tops of the dough.20181104_112311.jpg
  8. Bake for 17-20 minutes, or until tops are golden brown.
  9. When finished, brush with more butter if desired.20181104_114508

Don’t these just look delicious?20181104_114707

How many of these do you think you could eat in one sitting? Because I could house at least four or five.

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Store these in the fridge in an airtight container if you don’t eat these immediately after they come out of the oven. Of course, they’re best warmed up!

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What do you think? Would you give these a try? I’d love to make a gluten-free version; maybe that’s something I can try for the future! Until next time,

-Danielle