The Best Homemade Dinner Rolls Ever!
User Reviews
4.9
The Best Homemade Dinner Rolls Ever!
Description
The Best Homemade Dinner Rolls Ever! are crafted from a rich dough combining warm milk and instant yeast for fermentation, sweetened lightly with sugar, and enriched with softened butter and eggs. The dough undergoes two rises: first in a bowl until doubled, then shaped into individual rolls and allowed to rise again before baking. This process produces light, soft rolls with a tender crumb and golden exterior. The dough’s slight stickiness indicates proper hydration, balancing softness and workability.
Baked at a moderate temperature, the rolls develop a subtle crust while staying fluffy inside. The recipe provides flexibility by allowing for hand kneading if a mixer isn't available, adjusting flour quantity based on the dough’s feel. These dinner rolls suit a variety of meals as a side or base for sandwiches.
Using instant yeast speeds preparation, but if using active dry yeast, adding extra rise time helps achieve the same results. The recipe’s straightforward ingredients and steps make these rolls approachable for home bakers seeking fresh, homemade bread.
Ingredients
- 2 cups milk 100°F to 110°F, warm
- 2 tablespoons instant dry yeast
- 1/4 cup granulated sugar
- 2 teaspoons salt
- 6 tablespoons butter softened, salted
- 2 large egg
- 6 cups all-purpose flour
- 1 tablespoon butter melted
Instructions
- In the bowl of a stand mixer fitted with a dough hook, combine the warm milk, yeast, sugar, salt, softened butter, eggs, and 5 1/2 cups of the flour.
- Turn the mixer on low speed. Once the flour starts to incorporate into the dough, increase the speed to medium. Slowly add the remaining 1/2 cup of flour until the dough pulls away from the sides of the bowl. (The dough mixture should be slightly sticky and soft. The amount of flour you add in bread making is always an approximation and you should go by feel. Add more or less flour until the dough reaches the desired consistency.)
- Transfer the dough to a large lightly greased bowl. Cover with a towel and set aside to rise until double and size, about 90 minutes.
- Lightly grease a large baking sheet (or two 9x13 pans). Punch down the dough and form it into 24 rolls. Place the rolls on the prepared baking sheet in six rows of four. Cover again and set aside to rise until double in size, about 1 hour.
- Preheat the oven to 375°F (190°C). Bake the rolls for 12 to 14 minutes or until lightly browned.
- Remove the rolls from oven and brush with melted butter. Let the rolls rest on the baking sheet for 15 minutes before transferring them to a wire cooling rack. Serve warm or allow to cool completely. Once cooled completely, store in a plastic bag for 3 to 4 days.
Notes
- When a mixer is unavailable, knead the dough by hand, gradually adding flour until the dough is tacky but not sticky to hands.
- If using active dry yeast instead of instant yeast, extend the initial rising time by 10 to 15 minutes for proper fermentation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24rolls
Amount Per Serving
Calories 169 kcal
% Daily Value*
| Serving | 1roll | |
| Calories | 169kcal | 8% |
| Carbohydrates | 27g | 9% |
| Protein | 4g | 8% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 24mg | 8% |
| Sodium | 237mg | 10% |
| Potassium | 68mg | 1% |
| Sugar | 3g | 6% |
| Vitamin A | 155IU | 3% |
| Calcium | 31mg | 3% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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