Dinner Rolls

Store in an airtight container or bread bag at room temperature. Reheat briefly in a 350°F oven before serving. Freeze unfrosted rolls in freezer bags; thaw at room temperature before reheating.

Brush warm rolls with melted butter or an egg wash for a golden, shiny exterior.

Let dough rise in a warm, draft-free spot (around 75°F) for best results.

Rolls are done baking when they're golden brown and sound hollow when tapped on the bottom.

Serve warm for the softest texture; day-old rolls can be refreshed in a warm oven for a few minutes.

Over-proofing dough, which makes rolls dense and flat instead of light and fluffy.

Using water that's too hot for the yeast, which kills it and prevents rising.

Not kneading enough, resulting in a tough crumb.

Skipping the second rise after shaping, leading to dense rolls.