The Best Old Fashioned Dinner Rolls
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The Best Old Fashioned Dinner Rolls
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These homemade old fashioned dinner rolls are perfectly soft, buttery, and guaranteed to become a family favorite. With simple ingredients and easy-to-follow steps, these cloud-like rolls will elevate any family meal from ordinary to extraordinary.
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Ingredients
- 2 tablespoons instant yeast
- ½ cup warm water
- 2 cups milk
- ½ cup butter cut into 8 pieces
- ½ cup granulated sugar
- 2 teaspoons salt
- 2 large eggs
- 6.5 to 7.5 cups all-purpose flour
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Instructions
- Heat the milk and butter together in the microwave to scald the milk and melt the butter, 2 to 3 minutes. Let the mixture cool for 10 minutes.
- In a large mixing bowl, combine milk/butter mixture, water, yeast, sugar, and salt. Let yeast rest for 5 minutes.
- Add half the flour, and mix for 3 to 5 minutes.
- Add the eggs, one at a time, and mix until incorporated.
- Add the rest of the flour, ½ cup at a time, until a soft dough forms. The dough should be soft and elastic, but not sticky. Knead with your mixer or by hand for 5 minutes.
- Let the dough rise in a greased bowl for 30 to 60 minutes.
- After rising time has passed, divide the dough into 32 pieces. Roll each piece into a round roll, and place it on a greased, rimmed baking sheet (that is 13×18 inches).
- Once all the dough is shaped, cover the rolls, and let them rise for another 30 to 60 minutes. The sides of the rolls should be touching each other before you bake them, that’s how you know they are ready. If your house is cold it might take a longer for them to rise this much. See the photos of the risen rolls in the blog post for reference.
- Once the rolls have at least doubled in size, bake at 400°F for 14 to 18 minutes, or until the tops are nice and golden.
- Remove from the oven, and butter the tops of the rolls while still hot. Serve warm or at room temperature.
Equipments used:
Notes
- To make this ahead of time simply make the rolls and bake them. After 10-15 minutes remove the rolls from the pan so that they bottoms don't get soggy from steam. Cool the rolls on a wire rack. When the rolls have cooled all the way, place them back in the pan they baked in and wrap them tightly in plastic wrap. Store at room temp if serving the next day or freezer for longer storage.
- Don't skip buttering the tops while the rolls are hot from the oven! This step not only adds flavor but also keeps the crust soft and adds that beautiful glossy shine
- For herb rolls, add 1-2 tablespoons of dried herbs like rosemary, thyme, or Italian seasoning to the dough. For cheese rolls, fold in 1 cup of shredded cheddar or Parmesan after the first rise, just before shaping the rolls.
- If using active dry yeast, simply dissolve it in the warm water first and let it sit for about 5 minutes until foamy before adding it to the milk mixture. You'll need about 2½ tablespoons of active dry yeast to equal the 2 tablespoons of instant called for in this recipe.
Nutrition Information
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Calories
144kcal
(7%)
Carbohydrates
23g
(8%)
Protein
4g
(8%)
Fat
4g
(6%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
1g
Trans Fat
0.1g
Cholesterol
20mg
(7%)
Sodium
179mg
(7%)
Potassium
57mg
(2%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
128IU
(3%)
Vitamin C
0.001mg
(0%)
Calcium
25mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 32large rolls
Amount Per Serving
Calories 144 kcal
% Daily Value*
| Calories | 144kcal | 7% |
| Carbohydrates | 23g | 8% |
| Protein | 4g | 8% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 20mg | 7% |
| Sodium | 179mg | 7% |
| Potassium | 57mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 128IU | 3% |
| Vitamin C | 0.001mg | 0% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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