Soft dinner rolls

Method

1. Start. Knead everything except butter 5 minutes; knead in softened butter until smooth.Watch for: The dough should progress from rough to smooth, elastic, and slightly tacky; pause for 5 minutes if it fights you or begins to tear.
2. Then. Bulk-rise until doubled, 60–90 minutes. Divide into 12 taut balls.Watch for: Cover so the surface cannot dry out and judge readiness by volume and feel, not the clock alone; a cool room may need longer. Use only enough flour to prevent sticking and handle evenly so every piece bakes at the same rate.
3. Finish. Proof 45–70 minutes until puffy; bake 18–22 minutes.Watch for: Cover so the surface cannot dry out and judge readiness by volume and feel, not the clock alone; a cool room may need longer. Begin checking at the early end of the range; use the stated color, movement, or internal-temperature cue rather than time alone.