Copycat O’Charley’s Dinner Rolls

Ingredients

• 1 cup warm milk (warm)
• 2.25 tsp active dry yeast (or 1 packet)
• 1 tsp sugar (about; for activating the yeast)
• 0.25 cup sugar
• 4 tbsp unsalted butter (melted and cooled)
• 1 large egg (at room temperature)
• 3 cup all-purpose flour (plus up to 1/4 cup more as needed for humidity and kneading; lightly flour the work surface)
• 3 tbsp dry milk powder
• 1 tsp salt (plus a little more added during kneading; the additional amount is unspecified)
• oil (for greasing the bowl)
• salted butter (melted, for brushing the baked rolls; amount unspecified)

Steps

1. 1

   In a small bowl, combine the warm milk, active dry yeast, and about 1 teaspoon sugar. Mix briefly and leave for about 5 minutes, until a layer of foam forms on top.

2. 2

   Add the 1/4 cup sugar and melted, cooled unsalted butter to the foamy yeast mixture.

3. 3

   Add the room-temperature egg and whisk to break up the yolk. Set the wet mixture aside.

4. 4

   In a large bowl, whisk together the all-purpose flour, dry milk powder, and 1 teaspoon salt.

5. 5

   Pour the wet mixture into the dry ingredients and mix until a shaggy dough forms. If needed, add up to 1/4 cup more flour, judging by the dough and humidity.

6. 6

   Turn the dough onto a lightly floured surface. Add a little additional salt, as described in the source, then knead by hand for 5–10 minutes until smooth, slightly sticky, and stretchy. The creator says they added about 1–2 tablespoons more flour during kneading.

7. 7

   Lightly oil a bowl. Place the dough in it, cover with plastic wrap, and let it rise on the counter for about 1–1 1/2 hours, or until doubled in size.

8. 8

   Turn the risen dough onto a clean surface and divide it into 12 equal pieces.

9. 9

   Tuck the edges of each piece underneath to form a smooth ball. Place each seam-side down and roll under a cupped hand so the seam seals and the surface becomes smooth.

10. 10

    Arrange the rolls evenly spaced in a greased 9 × 13-inch pan. Cover and let rise for about 30 minutes, until puffy.

11. 11

    Preheat the oven to 350°F (175°C).

12. 12

    Bake the risen rolls at 350°F (175°C) for about 15–20 minutes, until lightly golden on top. The creator showed the rolls after 16 minutes.

13. 13

    Immediately brush the hot rolls with melted salted butter, coating the tops until shiny.

14. 14

    Let the rolls cool for 5–10 minutes before serving.

Notes

The transcript contains a brief unrelated conversation about cheese; no cheese is included in the recipe. The amount of extra salt during kneading and the amount of butter for brushing are not specified.

Nutrition per serving

• bread
• side dish
• vegetarian
• baked
• yeast bread
• copycat