Buttery Dinner Rolls

by: Chef Matt Chatfield

Compatible Wolf Appliances:

Prep Time
Cook Time




  • 1/4 cup room temperature water
  • 1 tablespoon instant yeast
  • 1 1/2 cups room temperature whole milk
  • 1/2 cup (1 stick) unsalted butter, melted, plus more for bowl and pans
  • 1/4 cup granulated sugar
  • 1 tablespoon Kosher salt
  • 3 large eggs, separated for dough and glaze
  • 1 pound and 12 ounces (6 1/2 cups) all-purpose flour (spooned and leveled), plus more for work surface


In a large bowl, whisk together the yeast, milk, water, butter, sugar, salt, and 2 eggs.

Using a rubber spatula, stir in flour until you have a soft, shaggy dough.

Turn dough out onto a floured work surface. Knead until smooth and elastic, about 8-10 minutes. If using the mixer with a dough hook attachment, knead on medium speed for 6 minutes.

Set the Wolf Convection Oven to Proof Mode at 95°F. Let rise until the dough has doubled in size, about 1 hour.

Butter 2 half sheet pans. Break the dough into two equal pieces. Roll each half into a 15-inch rope and cut each rope into 12 equal pieces. Roll each piece into a ball with the palm of your hand against the countertop and place it on the sheet pans. Mist the tops of the rolls with pan spray.

Cover the sheet pans with plastic wrap and place back in the preheated Wolf Convection Oven on Proof Mode and let proof for another 40-45 minutes until doubled in size. While the dough is in the final rise, preheat the Wolf Convection Oven on Convection Mode to 350°F degrees. Beat the remaining egg until blended and brush the egg wash onto the rolls. Using two racks, bake for about 15 minutes or until golden brown.