If you are wanting the perfect roll recipe to accompany your favorite dinnertime meal then these Easy Dinner Rolls are exactly what you’ve been looking for.
I’m a huge bread lover. I do not really shy away from any breads at all, I love my carbs so I stuff my fave all the time with all of them, especially rolls.
These Easy Dinner Rolls are one of my favorite homemade recipes, my grandma used to make these growing up and had passed down the recipe so we could keep making!
They are soft on the inside and nice and golden brown on the outside with a touch of butter on top and that is what I think makes these Dinner Rolls absolutely perfect.
Some of our other favorite bread recipes we have on our site include Easy Cheddar Bread, Garlic Knots and Oatmeal Molasses Bread!
We love all the breads that we make but there is something about these Easy Dinner Rolls that just make them one of my favorite recipes ever.
WHY THIS RECIPE WORKS:
- With minimal ingredients, this recipe is easy for a novice baker.
- We use bread flour, we find it gives the best texture.
- They can easily be doubled to make a larger batch.
HOW TO MAKE EASY DINNER ROLLS, STEP BY STEP:
- In a large liquid measuring cup, add ½ cup milk and warm until around 110 degrees F. Add the yeast and let sit for about 10 minutes.
- Meanwhile, in a small saucepan add remaining ¼ cup milk, water, and ¼ cup bread flour and heat over medium heat stirring frequently until thickened. (Keep a close eye on it because it will thicken quickly, and you do not want it to burn). Remove from heat and set aside once thickened.
- In the bowl of a stand mixer fitted with the dough hook attachment, add the remaining 2 ½ cups bread flour, salt, and sugar. With the mixer on low, slowly add the milk/yeast mixture until you get a crumbly consistency.
- Next, add in the thickened flour mixture, 1 egg plus 1 yolk, and 4 tablespoons softened butter. Mix on high speed for about 8 minutes. The dough should only be slightly sticky.
- Turn the dough out onto a lightly floured surface and form into a ball. Place in a lightly greased large bowl and cover with plastic wrap and set in a warm area for about 1 hour or until doubled in size.
- Once the dough is doubled, punch down the center of the dough. Section the dough into 9 equal pieces (I used a food scale and weighed the entire ball of dough and then divided that weight by 9, mine was al ittle over 3 oz. per roll. You can also do them smaller if you wish)
- Roll each piece of dough into a ball and place into a lightly greased 9X9 baking dish. Cover with plastic wrap and allow to sit in a warm place for 30-45 minutes or until doubled in size.
- Before the time is up, preheat your oven to 375 degrees F.
- Brush your rolls with an egg wash and bake for 25 minutes or until the inside reaches around 190 degrees F. (If the rolls get too brown, tent with a little aluminum foil).
- Once the rolls are finished baking immediately brush with melted butter and serve warm.
Can I make a confession to you guys? I think watching yeast proof is the coolest thing ever. My husband thinks I’m off my rocker but literally just I love watching it come alive.
It’s super weird, but it’s actually fun to watch it start to bubble and activate! It’s something I do every time I make a bread with yeast, just a little known fact.
Anyways, as you can see there are no crazy ingredients in this Dinner Roll Recipe, they are your standard dinner rolls, but they are absolutely amazing.
Like I said this was passed down from my grandma and we have just been making them ever since, they are our go-to recipe anytime that craving comes.
And let me tell you, that craving comes more often than not! We make these rolls at least once or twice a month and they never get old.
HOW TO STORE:
These rolls are best kept at room temperature when stored, placing them in the refrigerator actually makes them dry out faster than stored on the countertop.
Let your rolls completely cool and then place in a ziptop bag and press out any air and they should stay fresh for up to 5 days.
If you are not going to consume in that period of time then place the bag in the freezer and they should last for about one month.
Let them come to room temperature on the counter after freezing and eat like you would any bread, you can warm them in the microwave for a short period of time.
You can also freeze these rolls before baking. Shape your rolls and place them on a parchment paper lined baking sheet and cover and place in freezer until hard.
Then place them in a freezer bag where they can be stored for up to one month, storing longer makes them lose their rising ability.
When you are ready to bake, remove rolls from freezer and place in your baking dish, cover and let them thaw and rise, you can do this at room temperature, or in a warm place like the oven with the light on.
Once risen you can bake per the directions.
These rolls are seriously so so good. Honestly you can never go wrong with Easy Dinner Rolls, like ever! They are a popular recipe among a lot of people!
Especially us, Dinner Rolls are served at pretty much any family gathering, and those nights where we really are just craving them!
TIPS AND TRICKS:
- Make sure you use instant rise yeast in this recipe and not bread yeast or active dry.
- This recipe can be frozen, see my tips above.
- You can double this recipe or triple, depending on how many people you are serving, or if you want to store for later use.
- Do not store in the refrigerator, this makes the rolls dry out quicker, we recommend storing at room temperature.
- Serve these with butter, jam, jelly, etc.
If you want that perfect roll then you need to whip up these Easy Dinner Rolls with your next meal, you won’t go back to another recipe!
If you like this recipe you might also like:
If you’ve tried these EASY DINNER ROLLS or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Easy Dinner Rolls
Ingredients
- 3/4 cup milk divided
- 1 pkg instant rise yeast
- 1/3 cup water
- 2 3/4 cup bread flour
- 1/3 cup granulated sugar
- 1 1/2 tsp salt
- 2 eggs + 1 egg yolk divided
- 4 Tbs unsalted butter softened, plus 1 Tbs for topping
Instructions
- In a large liquid measuring cup, add ½ cup milk and warm until around 110 degrees F. Add the yeast and let sit for about 10 minutes.
- Meanwhile, in a small saucepan add remaining ¼ cup milk, water, and ¼ cup bread flour and heat over medium heat stirring frequently until thickened. (Keep a close eye on it because it will thicken quickly, and you do not want it to burn). Remove from heat and set aside once thickened.
- In the bowl of a stand mixer fitted with the dough hook attachment, add the remaining 2 ½ cups bread flour, salt, and sugar. With the mixer on low, slowly add the milk/yeast mixture until you get a crumbly consistency.
- Next, add in the thickened flour mixture, 1 egg plus 1 yolk, and 4 tablespoons softened butter. Mix on high speed for about 8 minutes. The dough should only be slightly sticky.
- Turn the dough out onto a lightly floured surface and form into a ball. Place in a lightly greased large bowl and cover with plastic wrap and set in a warm area for about 1 hour or until doubled in size.
- Once the dough is doubled, punch down the center of the dough. Section the dough into 9 equal pieces (I used a food scale and weighed the entire ball of dough and then divided that weight by 9, mine was al ittle over 3 oz. per roll. You can also do them smaller if you wish)
- Roll each piece of dough into a ball and place into a lightly greased 9X9 baking dish. Cover with plastic wrap and allow to sit in a warm place for 30-45 minutes or until doubled in size.
- Before the time is up, preheat your oven to 375 degrees F.
- Brush your rolls with an egg wash and bake for 25 minutes or until the inside reaches around 190 degrees F. (If the rolls get too brown, tent with a little aluminum foil).
- Once the rolls are finished baking immediately brush with melted butter and serve warm.
Notes
- Make sure you use instant rise yeast in this recipe and not bread yeast or active dry.
- This recipe can be frozen, see my tips above.
- You can double this recipe or triple, depending on how many people you are serving, or if you want to store for later use.
- Do not store in the refrigerator, this makes the rolls dry out quicker, we recommend storing at room temperature.
- Serve these with butter, jam, jelly, etc.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
Rachel Ann Flash
The rolls look so delicious and relatively easy; I cant wait to try them. I’ll be home cooking more often this winter . ❤️💕🥰