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Homemade Dinner Rolls

Mix yeast with warm milk and sugar till foamy. Blend in butter, eggs and flour to make soft dough. Let rise double size, shape into rolls. Rise again, brush tops with butter, bake till golden. Makes warm, fluffy dinner rolls that pull apart perfect. Takes bout two hours but most is just waiting time.

Featured in Fresh-Baked Comfort.

Fatiha
Updated on Sun, 05 Jan 2025 01:29:43 GMT
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A tray of golden-brown dinner rolls arranged neatly, with one roll on top of others. Pin it
A tray of golden-brown dinner rolls arranged neatly, with one roll on top of others. | zestplate.com

These classic dinner rolls deliver perfect texture and buttery taste in every bite. Ready in under 3 hours, they pair excellently with any meal from weeknight dinners to holiday feasts. Each roll features a golden-brown crust and pillowy-soft interior that's ideal for spreading butter, honey, or jam.

Key Benefits of Making These Rolls

These rolls require just 7 basic ingredients and minimal hands-on time. They freeze beautifully for up to 3 months, letting you prep ahead for busy days. The recipe scales easily - double it for larger gatherings or halve it for smaller meals. Master this versatile dough and adapt it for everything from sandwich rolls to cinnamon buns.

Complete Ingredients List

  • Active Dry Yeast: 2¼ teaspoons (1 standard ¼-oz packet) - must be fresh and active, store-bought packets preferred for consistent results
  • Whole Milk: ½ cup at 110°F (43°C) - temperature critical for proper yeast activation
  • Granulated Sugar: 2 tablespoons (24g), divided - aids yeast activation and adds subtle sweetness
  • Unsalted Butter: 5 tablespoons (71g), melted and cooled to room temperature
  • Sea Salt: 1 teaspoon (6g) fine sea salt - regular table salt works at ¾ teaspoon
  • All-Purpose Flour: 3 cups (375g) - unbleached preferred, measured by spooning into cups and leveling
  • Olive Oil: 2 tablespoons for bowl and pan coating
  • Topping Butter: 2 tablespoons (28g), melted
  • Finishing Salt: ½ teaspoon flaky sea salt for topping

Step-by-Step Instructions

Activate Yeast (8-10 minutes)
Heat milk to exactly 110°F (43°C). Combine with 1 tablespoon sugar and yeast in stand mixer bowl. Let stand 5-8 minutes until foamy. If no foam appears after 10 minutes, discard and start fresh.
Form Initial Dough (5 minutes)
Add remaining sugar, melted butter (105°F/40°C), and salt. Using dough hook, mix on low (Speed 2) for 30 seconds. Add flour 1 cup at a time, mixing 30 seconds between each addition. Final dough should pull away from bowl sides.
First Rise (60-90 minutes)
Transfer to oil-coated bowl. Cover with plastic wrap. Place in 75°F (24°C) spot until doubled in size, about 60-90 minutes. Dough should leave finger impression when poked.
Shape Rolls (15 minutes)
Divide dough into 15 equal portions (75g each). Roll each into tight ball. Place in 9x13-inch oil-coated pan, spaced 1 inch apart. Cover loosely with plastic wrap.
Second Rise (45-60 minutes)
Let rise until rolls touch each other and have doubled in size. Press gently - dough should spring back slowly.
Bake and Finish (22-25 minutes)
Bake at 350°F (175°C) for 22-25 minutes on lower rack. Rotate pan at 11 minutes. Brush with melted butter and sprinkle salt immediately after removing from oven. Internal temperature should reach 190°F (88°C).

Storage and Reheating Guidelines

Store cooled rolls in airtight container at room temperature for 3 days or refrigerate for 1 week. Freeze up to 3 months in freezer bags. Reheat room temperature rolls at 300°F (150°C) for 5 minutes, or frozen rolls for 8-10 minutes until warmed through.

Troubleshooting Common Issues

Dense rolls indicate over-floured dough or insufficient rising time. Ensure precise flour measurement and proper rise temperature (75°F/24°C ideal). Uneven browning suggests oven hot spots - rotate pan halfway through baking. If rolls spread too much during second rise, reduce rising time by 15 minutes next batch.

Essential Equipment List

Stand mixer with dough hook required for proper gluten development. Use 9x13-inch metal or glass baking pan for even heat distribution. Digital thermometer ensures correct liquid temperatures. Kitchen scale provides precise measurements. Clear plastic wrap needed for proper rise environment. Pastry brush for butter application.

Make-Ahead Options

Prepare dough through first rise, then refrigerate up to 24 hours. Return to room temperature 2 hours before shaping. Alternatively, freeze shaped unbaked rolls for 1 month. Thaw overnight in refrigerator, then rise 2 hours before baking. Adjust bake time by 2-3 minutes for chilled dough.

Recipe Variations

Replace milk with dairy-free alternative and butter with plant-based butter for vegan version. Add 1 tablespoon herbs or garlic powder after first rise for savory rolls. Substitute 25% whole wheat flour for heartier texture. Brush with egg wash instead of butter for glossier finish. Roll with cinnamon-sugar filling for sweet variation.

Quality and Safety Checkpoints

Check yeast expiration date before starting. Milk temperature must stay between 105-115°F (40-46°C). Dough should feel tacky but not sticky after kneading. Internal roll temperature must reach 190°F (88°C). Cool completely before storage. Discard if mold appears or rolls become hard. Never consume raw dough.

A white plate holds nine golden-brown dinner rolls arranged in a square pattern. Pin it
A white plate holds nine golden-brown dinner rolls arranged in a square pattern. | zestplate.com

Frequently Asked Questions

→ Making them early?

Shape night before. Keep cold wrapped. Let warm up first. Then bake fresh. Worth morning wait.

→ Yeast not working?

Start fresh batch. Check water warm. Not hot though. Need good foam. Can't fix dead yeast.

→ Need no milk stuff?

Plant milk works. Use fake butter. Check your stuff. Still rises good. Might taste different.

→ Can you freeze them?

After they're baked. Cool them complete. Wrap real good. Heat when needed. Fresh is better.

→ Want them real soft?

Don't work dough much. Let rise full time. Keep dough warm. Steam helps lots. Pat with butter.

→ Getting too brown?

Cover with foil. Lower the heat. Move pan down. Check early. Watch them close.

→ Taking them places?

Best fresh from oven. Wrap while warm. Pack in cloth. Take good butter. Worth the work.

→ Need them faster?

Can't rush good bread. Plan few hours head. Quick rise ain't good. Worth the wait. Make extra.

→ Making big batch?

Double works fine. Need more space. Watch rise time. Don't crowd pan. Worth the effort.

→ Want more flavor?

Brush tops butter. Try herbs maybe. Add garlic fine. Even cheese works. Don't hide bread taste.

→ Not rising good?

Check yeast fresh. Keep dough warm. Give more time. Don't rush it. Worth the patience.

→ Dough too sticky?

Add flour slow. Keep kneading bit. Oil hands some. Don't add lots. Should feel soft.

Conclusion

Love these? Try soft pretzels next. Or make sweet butter buns. Both got that fresh bread smell.

Homemade Dinner Rolls

Fast fresh bread rolls.

Prep Time
30 Minutes
Cook Time
25 Minutes
Total Time
55 Minutes
By: Fatiha

Category: Breads & Muffins

Difficulty: Intermediate

Cuisine: American

Yield: 15 Servings (15 rolls)

Dietary: Vegetarian

Ingredients

01 1¼ cups milk, warmed.
02 1 (¼-ounce) package active dry yeast, 2¼ teaspoons.
03 2 tablespoons sugar.
04 5 tablespoons unsalted butter, melted.
05 1 teaspoon sea salt.
06 3 cups all-purpose flour, spooned and leveled (375g), plus more for kneading.
07 Extra-virgin olive oil, for brushing.
08 2 tablespoons unsalted butter, melted (for topping).
09 Sea salt (for topping).

Instructions

Step 01

In the bowl of a stand mixer fitted with a dough hook, stir together the milk, yeast, and 1 tablespoon of the sugar. Let the mixture proof for about 5 minutes until the yeast becomes foamy. If the yeast doesn't foam, start again with new yeast.

Step 02

Add the remaining sugar, melted butter, and sea salt into the bowl. Mix on low speed to combine. Gradually add the flour, one cup at a time, mixing on low speed until just combined each time. Once all the flour is in, increase the speed to medium and mix for 2 minutes until a cohesive, slightly sticky dough forms.

Step 03

Transfer the dough onto a lightly floured surface and knead it gently to form a ball. If it's too sticky, sprinkle a little more flour as needed. Brush a large bowl with olive oil, place the dough inside, cover with plastic wrap, and let it rise for 1 to 2 hours until it doubles in size.

Step 04

Brush a baking sheet or a 9x13-inch baking dish with olive oil. Turn the dough onto a clean work surface and divide into 15 equal pieces. Roll each piece into a ball with your palms, and place them in the prepared baking dish. Dust them lightly with flour to prevent sticking, cover with plastic wrap, and let them rise for another hour until puffy.

Step 05

Preheat the oven to 350°F, positioning the oven rack at a low level.

Step 06

Bake the rolls in the preheated oven for 20 to 25 minutes, or until they're golden brown. Rotate the pan halfway through baking for even browning.

Step 07

For the topping, mix the melted butter with a pinch of sea salt in a small bowl. As soon as the rolls come out of the oven, brush them with this buttery mixture and serve warm.

Notes

  1. These rolls can be made ahead and stored in the refrigerator overnight after shaping. Let them come to room temperature before baking.
  2. To freeze, bake and cool completely, then store in a freezer-safe bag. Reheat in the oven when ready to serve.

Tools You'll Need

  • Stand mixer with dough hook.
  • Large mixing bowl.
  • Plastic wrap.
  • Baking sheet or 9x13-inch baking dish.
  • Oven.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Gluten.
  • Dairy.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: ~
  • Total Fat: ~
  • Total Carbohydrate: ~
  • Protein: ~