Amazing Dinner Rolls
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Believe it or not, I have another dinner roll recipe to share with you today! This carboholic can never have enough recipes for bread or rolls! So, I got this recipe for amazing dinner rolls from my sister-in-law at Christmas. She was in charge of the family Christmas gathering and asked if I would make these rolls for dinner.
Christmas Day is pretty crazy for us, and we are busy all day. So I wasn’t going to be able to make the rolls that day. I was going to have to make them the night before on Christmas Eve. I was a little worried because not all homemade dinner rolls were as good on the second day.
These rolls were great on the second day.
They were still nice and soft and tender. I have discovered that eggs and milk are key in a roll recipe if you want that really soft and tender texture. This recipe has that!
These would be excellent to serve at Easter or any holiday dinner and could be made the day before if needed!
Ingredients for Amazing Dinner Rolls
- WATER
- ACTIVE DRY YEAST
- SUGAR
- WHOLE MILK
- BUTTER
- EGG
- SALT
- ALL-PURPOSE FLOUR
Instructions for Amazing Easy Dinner Roll Recipe
Activate the Yeast
Begin by adding warm water, yeast, and 1/4 teaspoon of sugar to the bowl of a stand mixer and stir together. Let the mixture sit for 5 to 10 minutes until it becomes foamy—this indicates the yeast is activated and ready to work its magic.
Mix the Dough
Add 1/3 cup of sugar, warm milk, 5 tablespoons of melted butter, the egg, and salt to the yeast mixture. Using the whisk attachment on your stand mixer, blend the ingredients together until smooth. Gradually mix in 2 cups of flour and blend until fully incorporated.
Switch to the dough hook attachment. On low speed, slowly add the remaining 2 1/2 cups of flour. Continue kneading with the dough hook for 4 to 5 minutes until the dough becomes smooth and elastic. It should be slightly sticky to the touch but easy to handle.
First Rise
Transfer the dough to a greased, large mixing bowl. Cover the bowl with plastic wrap and let the dough rise in a warm, draft-free spot until it has doubled in size—this usually takes about 1 1/2 hours. Pro Tip: Speed up the process by preheating your oven to 170°F or the “Warm” setting, then turning it off before placing the bowl inside. This method can reduce the rising time to 30–60 minutes.
Shape the Rolls
Punch the dough down to remove air bubbles and divide it into two equal portions. Shape each portion into a ball and roll it out on a lightly floured surface to form a circle approximately 13 inches in diameter. Spread each circle with all but 3 tablespoons of the remaining melted butter.
Using a pizza cutter or knife, slice each circle into 12 wedges (like you would a pizza). Roll each wedge tightly, starting at the wide end and rolling toward the narrow point. Place the rolls seam-side down on a buttered 10×15-inch baking sheet. Arrange them in three rows of eight rolls each, ensuring enough space for them to rise.
Second Rise
Cover the rolls loosely with plastic wrap or a kitchen towel and let them rise in a warm place until they double in size, about 1 hour. If using the warm oven method, this step will take about 30 minutes.
Bake the Rolls
Preheat your oven to 375°F. (If you used your oven to raise the rolls, make sure to remove them before preheating.) Once preheated, bake the rolls for 15–19 minutes or until they turn a beautiful golden brown.
Add the Finishing Touch
Remove the rolls from the oven and brush them generously with the remaining melted butter. Serve warm for the ultimate dinner roll experience, or allow them to cool and store in an airtight container. This recipe makes 24 perfectly soft and buttery rolls.
Enjoy your homemade rolls as the star of your holiday table or alongside any comforting meal!
Frequently Asked Questions
Can I make the dough ahead of time?
Yes! You can prepare the dough, let it rise, and then refrigerate it overnight. When you’re ready to bake, let the dough come to room temperature, shape the rolls, and allow them to rise before baking.
Can I freeze these rolls?
Absolutely! You can freeze the baked rolls in an airtight container or freezer bag for up to 3 months. To reheat, wrap them in foil and warm in the oven at 350°F for about 10 minutes.
Can I use instant yeast instead of active dry yeast?
Yes, you can substitute instant yeast for active dry yeast. Instant yeast doesn’t need to be activated in warm water, so you can add it directly to the dry ingredients.
What can I use instead of a stand mixer?
If you don’t have a stand mixer, you can mix and knead the dough by hand. Knead the dough on a floured surface for about 8–10 minutes until it becomes smooth and elastic.
Can I use whole wheat flour instead of all-purpose flour?
Yes, but for best results, replace only half the all-purpose flour with whole wheat flour. Using all whole wheat flour might make the rolls denser.
How do I ensure my rolls rise properly?
Make sure your yeast is fresh and your water is warm (around 110°F). Place the dough in a warm, draft-free area to rise. If your kitchen is cold, you can use the oven’s “Warm” setting to speed up the process.
Can I add herbs or garlic to the dough?
Absolutely! You can mix in fresh or dried herbs like rosemary, basil, or parsley. You can also add garlic powder or shredded cheese to the dough for added flavor.
What can I do if my dough is too sticky?
If your dough is too sticky, gradually add a little more flour, one tablespoon at a time, until it’s manageable. Be careful not to add too much flour, as it can make the rolls dense.
FOR MORE RECIPES LIKE THIS, TRY:
Amazing Dinner Rolls
Real Mom Kitchen
Equipment
Ingredients
- ⅓ cup warm water 110 – 115 degrees
- 2 ¼ tsp active dry yeast
- ⅓ cup + ¼ tsp granulated sugar
- 1 ⅓ cups whole milk warmed to 110 – 115 degrees
- ¾ cup salted butter at room temperature, divided
- 1 large egg
- 1 ½ tsp salt
- 4 ½ cups all-purpose flour
Instructions
- In a bowl of a stand mixer, combine warm water, yeast, and the 1/4 tsp sugar. Let sit for 5 – 10 minutes until mix foamy.
- Add the 1/3 cup sugar, warm milk, 5 Tbsp of the butter, egg, and salt to the yeast mixture.Using the whisk attachment blend the mixture together. Then mix in 2 cups of the flour flour and mix until well combined.
- Switch attachment to a dough hook, then mix on low speed, slowly add remaining 2 1/2 cups flour and mix until dough is smooth and elastic, about 4 – 5 minutes (dough should be slightly sticky when touched).
- Transfer dough to a greased, large mixing bowl and cover bowl with plastic wrap. Allow dough to rise in a warm place, free from draft, until double in size, about 1 1/2 hours. I preheat my oven to 170 or warm. Once heated I turn the oven off and place the dough in the oven. It only taks 30-60 minutes for the dough to raise this way.
- Punch dough down and divide dough into two equal portions. Shape each portion into a ball. Roll each dough ball out on a lightly floured surface into a large circle about 13 inches across (try to keep dough as much of an even thickness as possible).
- Spread each circle of dough evenly with all but 3 Tbsp of the remaining butter. Cut each circle into 4 equal quarters, then each quarter into 3 wedges (just imagine cutting pizza slices or pie slices). Roll each wedge up, beginning on wide (outside) edge.
- Place rolls to a buttered 10 x 15 inch cookie sheet (the tip of the rolled wedge should be tucked on the bottom. Note that you can fit 3 rows of 8 rolls). Cover rolls loosely with plastic wrap and let rise in a warm place until double in size, about 1 hour. Again I do this in the warm oven and it takes about 30 minutes.
- Preheat oven to 375 degrees. (if raising rolls in the oven be sure to remove the rolls before preheating the oven) Remove plastic wrap from rolls and bake at 375 for 15 – 19 minutes until golden brown. Remove from oven and brush with remaining 3 Tbsp butter (you may not need all of it). Serve warm or allow to cool and store in an airtight container. Makes 2 dozen.
Nutrition
