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–+ servings

Snowflake Rolls

Soft, pillowy dinner rolls dusted with flour for a classic snowy finish. Made with a simple milk-and-butter enriched dough, these come together easily and are perfect for holidays.
Prep Time:20 minutes
Cook Time:25 minutes
Rise Time:2 hours
Total Time:2 hours 45 minutes

Equipment

  • 1 stand mixer with dough hook
  • 1 9×13-inch baking dish
  • 1 fine mesh strainer

Ingredients

  • 1 cup milk 2% or whole is best
  • ¼ cup granulated sugar
  • 2 ¼ teaspoons instant or active dry yeast
  • ¼ cup unsalted butter, melted and cooled
  • 1 teaspoon salt
  • 3 ½-3 ¾ cups all-purpose flour, plus 1 teaspoon for dusting add gradually

Instructions

  • Start dough. Combine the milk, sugar, yeast, melted butter, and salt in the bowl of a stand mixer and stir to combine.
  • Add flour. Mix in two cups of flour until combined, then add the remaining flour gradually until the dough pulls away from the sides of the bowl. It should be soft and slightly tacky.
  • Knead. Knead with the dough hook for about 5-10 minutes, until smooth and elastic. The dough is finished kneading when a golf ball size piece has translucent areas when you try to stretch it out and hold it up to the light.
  • First rise. Cover and let rise in a warm place for 90 minutes, or until doubled in size.
  • Shape. Line a 9x13 inch baking dish with parchment paper or grease lightly. Turn dough out and divide into 12 equal pieces. Shape each into a smooth ball and place in the prepared dish.
  • Second rise. Cover and let rise for another 30 minutes until puffy. Preheat oven to 375°F.
  • Dust with flour and bake. Use a fine mesh strainer to dust the tops lightly with flour. Bake for 20-25 minutes, until golden brown.
  • Cool. Cool in the pan for 10 minutes before serving.

Notes

I add yeast straight in with the other ingredients without proofing it first — I've made bread this way for years and it works every time. If you prefer to proof your yeast, combine it with the warm milk and sugar and let it sit for 5 minutes until foamy before proceeding. Either way works.
Dense rolls are usually the result of too much flour or not enough rise time. Add flour gradually and make sure the dough fully doubles before shaping.
Nutrition info is for one roll.

Nutrition

Calories: 83kcal | Carbohydrates: 9g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 13mg | Sodium: 232mg | Potassium: 43mg | Fiber: 0.3g | Sugar: 5g | Vitamin A: 151IU | Vitamin C: 0.002mg | Calcium: 27mg | Iron: 0.3mg
Servings: 12 rolls
Calories: 83kcal
Author: Katie Shaw