These soft buttery Homemade Dinner Rolls will be the star of the table at any meal. They are the perfect side dish for beef, chicken, fish, pasta, soup and well… honestly there’s nothing you won’t want to eat with these rolls.
Is there anything on earth better than a warm dinner roll? If there is I haven’t found it yet. A very close second is a homemade biscuit, like my Easy Drop Biscuits, but it’s still not the same as a soft fluffy yeast roll.
A few years ago I was too intimated by baking to even dream about making any kind of bread at home. So, if you’ve never made rolls (or really any bread) don’t worry I’m going to walk you through this step by step.
How to make homemade yeast rolls from scratch:
Ingredients:
- All Purpose Flour
- Active Dry Yeast
- Unsalted Butter
- Granulated Sugar
- Kosher Salt
- Whole Milk
- Vegetable Oil
- and an egg
Special Equipment:
Stand Mixer
Directions:
- Take half of the butter and slice it as thin as you can, add the slices to the bottom of a stand mixer. Add the sugar and salt to the mixer.
- Warm the milk in a microwave safe bowl in the microwave. I like to do this in 15 second intervals. Temp the milk, it should be 105-110°F (do not warm to over 110°F). Pour 1 cup of the warm milk into the bowl with the butter, no need to stir, just let it sit.
- Add the yeast to the remaining milk and give it a stir. Let it sit for about 5 minutes, until foamy. Add this mixture to the mixer.
- Using the hook attachment, start stirring in the flour 1 cup at a time, scrape down the sides as needed. Do this until you add 3 & ½ cups of flour. Once the mixture resembles a dough, turn the speed to medium-high and start to knead it. If it doesn’t start to clean the sides of the bowl, add a little flour at a time (up to a half cup) until the sides of the bowl are clean, if the dough is still attached at the very bottom of the bowl that’s okay. Knead for 3 minutes.
- In a large bowl, add the vegetable oil. Take the dough out of the mixer and add it to the bowl with the oil, turn it around in the oil so it is coated. Cover with plastic wrap and let it rise in a warm place for 1-2 hours until doubled in size.
- Melt the remaining ¼ cup of butter. Brush a 9×13 baking dish with some of the butter, you will only need a small amount, set aside.
- Punch down the dough to release the air bubbles. Divide the dough into 15 sections. I like to weigh the dough then divide by 15 to see how many ounces each roll should be.
- Take each dough ball with your hands and stretch it out, tuck the ends of the dough around itself to form a smooth ball and pinch the seams together, gently roll it between your hands to form a ball. Place the ball seam side down into the prepared baking dish, 5 rows of 3 rolls. Cover again with plastic wrap and let them double in size, about 1 hour.
- Preheat the oven to 350°F. Take the plastic wrap off the baking dish and bake for 20-25 minutes until the tops are golden brown and when tapped the rolls sound hollow. Immediately brush the rest of the butter all over the hot rolls. Let cool and serve.
I don’t have a stand mixer can I still make this recipe?
Yes! You can also stir and knead the dough by hand.
Follow steps 1-3 with the exception of using a large bowl instead of the stand mixer bowl.
Once the yeast is foamy stir the flour in with a wooden spoon until a dough is formed.
Then, place the dough on a clean floured work surface and knead the dough by hand for about 3-4 minutes until it is smooth but still sticky.
Follow remaining steps as directed.
Storing:
These rolls can be kept at room temperature for up to in a zip top bag with air removed for about five days.
Freezing and Thawing:
These rolls can also be frozen for about 30 days. To store in the freezer completely cool the rolls then place a zip top bag with air removed. Place in the freezer and transfer desired number of rolls to the fridge to thaw overnight. Then warm in the oven to desired temperature.
hope you and your family will love this recipe as much as we do! If you do try this recipe please come back and leave a comment letting me know how much you liked it!
Still hungry? Follow New South Charm on Pinterest for more recipe ideas!
Homemade Dinner Rolls
Ingredients
- ½ cup unsalted butter divided
- ¼ cup granulated sugar
- 1 teaspoon kosher salt
- 1¼ cups whole milk divided
- 2¼ teaspoons active dry yeast
- 1 large egg beaten
- 3½ cups all-purpose flour plus a half cup as needed
- 1 teaspoon vegetable oil
Instructions
-
Take half of the butter and slice it as thin as you can, add the slices to the bottom of a stand mixer. Add the sugar and salt to the mixer.
-
Warm the milk in a microwave safe bowl in the microwave. I like to do this in 15 second intervals. Temp the milk, it should be 105-110°F (do not warm to over 110°F). Pour 1 cup of the warm milk into the bowl with the butter, no need to stir, just let it sit.
-
Add the yeast to the remaining milk and give it a stir. Let it sit for about 5 minutes, until foamy. Add this mixture to the mixer. Add egg to the mixture and stir to combine.
-
Using the hook attachment, start stirring in the flour 1 cup at a time, scrape down the sides as needed. Do this until you add 3 & ½ cups of flour. Once the mixture resembles a dough, turn the speed to medium-high and start to knead it. If it doesn’t start to clean the sides of the bowl, add a little flour at a time (up to a half cup) until the sides of the bowl are clean, if the dough is still attached at the very bottom of the bowl that’s okay. Knead for 3 minutes.
-
In a large bowl, add the vegetable oil. Take the dough out of the mixer and add it to the bowl with the oil, turn it around in the oil so it is coated. Cover with plastic wrap and let it rise in a warm place for 1-2 hours until doubled in size.
-
Melt the remaining ¼ cup of butter. Brush a 9x13 baking dish with some of the butter, you will only need a small amount, set aside.
-
Punch down the dough to release the air bubbles. Divide the dough into 15 sections. I like to weigh the dough then divide by 15 to see how many ounces each roll should be.
-
Take each dough ball with your hands and stretch it out, tuck the ends of the dough around itself to form a smooth ball and pinch the seams together, gently roll it between your hands to form a ball. Place the ball seam side down into the prepared baking dish, 5 rows of 3 rolls. Cover again with plastic wrap and let them double in size, about 1 hour.
-
Preheat the oven to 350°F. Take the plastic wrap off the baking dish and bake for 20-25 minutes until the tops are golden brown and when tapped the rolls sound hollow. Immediately brush the rest of the butter all over the hot rolls. Let cool and serve.
Recipe Notes
Nutritional information is estimated. Information will vary based on ingredient choices and serving sizes.
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