Easy Dinner Rolls Recipe

filed under: Bread on November 11, 2018

This Easy Dinner Rolls Recipe is one that has been handed down for generations. I can still remember traveling to my aunt’s house and seeing trays and trays and trays of these rolls, glistening and buttered to perfection. So glad I can finally share it with you! Try them with Honey Baked Ham or Crock Pot Honey Baked Ham! You could even use these to make Ham & Cheese Sliders!

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Dinner Rolls Recipe

In the original recipe, my aunt would make three small sections of dough and add them to muffin tins. We LOVED this as kids and would often finish the roll in three bites! As much as I love this tradition it took up a bit more time than I had in the kitchen so I opted to do one larger dough ball. My aunt never used a rapid rise yeast and the dinner rolls would be sitting out overnight the day before Thanksgiving, often covering her entire kitchen table. (She would make 12 dozen rolls at a time and often didn’t have ANY left over!) But as you know about me, I am all about saving time and find that instant yeast works just as well.

Dinner Rolls Recipes

How to Make Easy Dinner Rolls

Start by adding the suggested ingredients to your stand mixer fitted with the dough hook. Add in warm milk and then more flour as needed. Knead until the dough appears slightly sticky, but is pulling away from the sides of your bowl.

Cover the bowl and let it rest for 30 minutes. (This is where I am making my green bean casserole or peeling potatoes for my mashed potatoes!) The above picture is how it looks after it has risen for 30 minutes.

How to Make Dinner Rolls

Punch down the dough and then start sectioning off the dough into dinner roll portions. I filled a 9×13 pan and then had 5 leftover so filled a small pie pan. Make sure you grease your pans so the rolls don’t stick!

Easy Dinner Rolls

Let the dough balls rise in the pan. This is how they look after the second rising. As you can see, I didn’t make “perfect” dough balls. If you want perfectly round and uniform dinner rolls you can sprinkle some flour on your counter and gently roll each ball using the cupped palm of your hand. It’s a gentle and effective technique and works quickly when you master it.

Dinner Rolls

Remove dinner rolls from the oven when they are golden brown. This was 16 minutes in my convection oven, but you will want to keep a close eye on yours as every oven is different.

Dinner Rolls Recipes

I like to serve my rolls right in the pan so I butter them right in the pan! Generously cover each roll with the melted butter and then sprinkle with kosher salt. This is something that my aunt never did but that my family LOVES. If you have never done that, try adding a pinch of salt to the next roll you make and see how it makes these sweet dinner rolls explode with flavor!

Dinner Rolls Recipe

I will often double this recipe and make it in two batches. 20-24 rolls just never seems to be enough in a family of 7 and are definitely not enough when we are entertaining! Another option is to make a bunch ahead of time and freeze until you are ready to serve. I personally prefer to freeze fully baked rolls and this is how I do that!

The Best Dinner Rolls

 

How to Freeze Baked Dinner Rolls

Bake the rolls according to the recipe below. Let them cool completely in the pan, then wrap them tightly in aluminum foil. (Do not use plastic wrap here, it could trap in condensation and make the rolls soggy.) Place the rolls in a freezer bag or storage container and freeze for 2-3 weeks. (I have frozen them for longer but noticed slight freezer burn.)

4.89 from 9 votes
bread-blog5
Easy Dinner Rolls
Prep Time
10 mins
Cook Time
15 mins
Riding Time
1 hr
Total Time
25 mins
 

They are so good and ready in just a couple hours!

Course: Side Dish
Cuisine: American
Keyword: dinner rolls
Servings: 24
Author: Amanda Rettke
Ingredients
  • 4 cups (512g) all-purpose flour, or more if needed
  • 2 envelopes (about 2 tablespoons) rapid rise or instant yeast
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon salt
  • 1 1/2 cups (367g) whole milk
  • 2 tablespoons salted butter, melted
  • 1 teaspoon kosher salt, optional
Instructions
  1. Combine 3 cups flour, undissolved yeast, sugar, egg, and salt in a large bowl or in the bowl of your stand mixer fitted with dough hook.

  2. Heat milk until very warm (110°F to 120°F).

  3. Add warm milk to flour mixture. Knead 2 minutes at medium speed, scraping bowl occasionally if needed. Add 1/2 cup flour; knead 2 more minutes.

  4. Add remaining 1/2 cup flour. The dough should be pulling away from the sides of the bowl and very soft. (If the dough seems too wet you may need more flour. Add in 1/4 cup increments until the dough has pulled away from the sides of the bowl while kneading.)

  5. Cover with a clean towel and let rest 30 minutes.
  6. Remove towel and punch down dough.
  7. Divide dough into equal pieces and shape into balls. Place in greased 9x13 inch pan. Cover with plastic wrap let rise in warm place until doubled in size, about 30 minutes. (I had 6 left over and added them to a greased 7-inch pie dish and baked as directed.)

  8. Bake in preheated 375°F oven for 12-17 minutes or until golden brown.

  9. Brush with melted butter while warm.

  10. Sprinkle kosher salt on top if desired.

Recipe Notes

If dough appears to be DRY, you can add up to 4 tablespoons of melted butter, one tablespoon at a time. The dough should be sticky if you touch it.

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Comments

  • Diane says:

    Hello. I’m sorry to ask something that may have been answered but what is your favorite brand of yeast? I have used cake yeast twice with success but there are lots of brands of dry yeast. Thank you for all of your great work and especially your enthusiasm.

  • Neika wallace says:

    How long would you knead by hand? I don’t have a stand mixer. Thank you. I love your recipes.

  • judy says:

    Do you wrap each individual roll in aluminum foil OR cover the pan containing the cooled rolls in aluminum foil before freezing? Thank YOU!

    • Amanda Rettke says:

      The entire pan. 🙂

  • Jen Honish says:

    I made a double batch of rolls for our Thanksgiving dinner. They were a huge hit! So today I thought I would try making them as a loaf of bread. Have you used this recipe for that yet? Any tips?

  • Mary says:

    I’ve always used regular, not instant yeast. How can this recipe be used with regular instead of instant yeast?

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