Homemade Dinner Rolls
User Reviews
5
Homemade Dinner Rolls
Description
Homemade Dinner Rolls are made using a yeast dough combining warm water, active dry yeast, sugar, warm milk, softened butter, egg, salt, and all-purpose flour. The yeast is first proofed to ensure activity, then mixed with the other ingredients and kneaded until the dough pulls away from the bowl sides, soft but slightly sticky. After a first rise until doubled in size, the dough is shaped into rolls and baked until golden. The enrichments like butter and egg contribute to a tender crumb and a mild buttery taste.
The texture is soft and airy inside, with a smooth, slightly crusty exterior. They serve well warm alongside meals such as soups, stews, or roasts.
The recipe allows for preparing the dough ahead of time, storing it refrigerated for up to one day before shaping. Baked rolls keep well frozen up to three months and can be thawed and reheated. Dough can also be frozen uncooked or after shaping via a flash freeze method. For gluten-free adaptation, replace regular flour with a gluten-free 1:1 bread flour blend.
Ingredients
- 1/3 cup water 80ml, warm
- 2 1/4 teaspoons active dry yeast (7g)
- 1/3 cup + 1/4 teaspoon granulated sugar (70g + 1g)
- 1 1/3 cups milk , warmed (320ml)
- 5 Tablespoons butter softened (70g, salted
- 1 large egg
- 1 1/2 teaspoons salt
- 4 - 4 1/2 cups all-purpose flour (500-570)
Instructions
- Proof Yeast: Combine warm water, yeast, and 1/4 tsp sugar. Allow to rest for 5-10 minutes until foamy. (If it doesn't get foamy, you need newer yeast).
- Mix Dough: Pour yeast mixture into the bowl of an electric stand mixer (or a large mixing bowl if kneading by hand). Add warm milk, 1/3 cup sugar, butter, egg, salt and one cup of flour and mix until combined.
- Knead: While mixing on low speed, slowly add additional flour, mixing until the dough begins to pull away from the sides of the bowl. Mix or knead by hand until dough is smooth and elastic, about 5-6 minutes. You may not use all of the flour called for. The dough should pulll away from the sides and bottom of the bowl, be soft, and just slightly sticky when touched with a clean finger.
- First Rise: Grease a large bowl with cooking spray or a tiny bit of oil. Place the dough in the bottom of the bowl and turn it once to coat all sides. Cover bowl with a dry kitchen towel and allow to rise in a warm place until double in size, about 1 to 1 1/2 hours.
- Roll Out: Divide dough into two equal portion and roll each dough ball out on a lightly floured surface into a large rectangle, about 1/4’’ thick.
- Shape Rolls: Use a pizza cutter or knife to cut the dough, lengthwise, into two pieces. Then slice the dough into six strips across so you end up with 12 equal-sized rectangles. Roll each small rectangle up and place, seam-side down, on a lightly greased or lined baking sheet.
- Second Rise: Cover rolls with a dry kitchen towel and allow to rise again until double in size, about 1 to 1 1/2 hours.
- Bake: Preheat oven to 375 degrees F. Uncover rolls and bake for 12 - 15 minutes, until cooked and very lightly golden brown. Remove from oven and brush tops with butter.
- Store leftover dinner rolls in an airtight container or bag at room temperature for about 1-2 days, or I recommend freezing them, for best quality (see notes).
Notes
- Make the dough ahead and refrigerate in an airtight container for up to one day before shaping and baking.
- Baked rolls freeze well for up to three months; thaw at room temperature or rewarm in the oven or microwave.
- Freeze unbaked dough before the first rise or after shaping (flash-freeze on a tray first) for up to three months; thaw completely before baking.
- For gluten-free rolls, substitute all-purpose flour with a suitable gluten-free 1:1 bread flour mix.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 131 kcal
% Daily Value*
| Calories | 131kcal | 7% |
| Carbohydrates | 22g | 7% |
| Protein | 3g | 6% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 16mg | 5% |
| Sodium | 173mg | 7% |
| Potassium | 52mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 107IU | 2% |
| Vitamin C | 0.001mg | 0% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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