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

  • joy walden says:

    I want to I how to find an appropriate “warm” place for the dough to properly rise. You can’t put it in the oven and I have know what a warm place is. Can you help me out here. I have been married 53 years to a man whose Mom was a baker and I would love to provide him with home made rolls. Help?????!!!!!!

  • polly says:

    i’m lost…just started to make breads and started with this recipe until half way thru it, I realized no where in the instructions does it tell u where to add the 2T of melted butter…i’m sure it has to go in the recipe somewhere. please reply.

    • Amanda says:

      It says “brush with melted butter while warm”

  • Jill says:

    Love theses rolls very much!
    Thank you for the recipe😋

  • Terry says:

    I hope this is replying to Joy Walden….who said you can’t put dough in the oven?? Turn on your oven light as you begin your dough. When it’s time to rise, the temp in your oven will have risen to an appropriate temp, not to hot though. Put your dough in, turn off the light, set your timer. You can also set your oven on keep warm briefly, very briefly, otherwise it’ll get way too warm. Your dough will rise too fast. Happy baking!

  • Pam says:

    Hi my rolls looked really good going into oven… but came out dry and cake like. What did I do wrong? I’ll try them again.

    • Amanda Rettke says:

      So sorry! Here are a few reasons that the texture was maybe not what you were looking for:
      Poor gluten development
      Too much flour was used
      Fat slows down the rising of dough
      Salt slows yeast growth and inhibits rise
      Dough did not rise long enough
      Oven too hot

  • Arlene hall says:

    What if I don’t have a dough hook?

  • Ayo says:

    can one use cream instead of milk?

  • Rita Elliott says:

    I want to try this but I dot see anyway to save it

  • Ginny says:

    Tried the rolls they were delis.Tks

  • Cindy says:

    Why my rolls taste yeasty? I add only 2 tablespoon of yeast as stated in the recipe..

  • Tracy says:

    Homemade dinner rolls

  • M Smith says:

    Yummy…trying your recipes is a boost to my confidence level…they always turn out excellent…family and guests love them.

  • Ann singh says:

    Hello thanks for sharing this recipe, first time trying it wow yummy.

  • Judy says:

    Joy, I put a cup of water in the microwave on high for 4 min Now put cup in the back corner – leave all the moisture in microwave. Place the dough in microwave & don’t open door for 45-60 min.
    Or turn your oven on 200. As soon as it gets to 200 turn it off. Wait a couple min. Now put dough in oven. It will rise.

  • Saima Gul. says:

    I have no doug mixer and oven… what can I do..how can i make dinner rolls? Plz answer me…

    • Amanda Rettke says:

      You can always mix by hand, just takes a bit of elbow grease!

  • JK says:

    Amanda,
    For me, rolls on T-day is always the hardest to time correctly. I read your suggestion on baking, freezing and rebake, however, I would be concerned that I might dry them out. Can they be placed in fridge day before at the stage of second rising? Then take out mid morning and let them get room temperature and then bake?
    Thanks
    JK

  • Terry says:

    HI Amanda,

    I agree with Polly. I was cofused about the butter too. The recipe has brush with additional butter. So this sounds like the 2 T. should go somewhere else in the recipe.

    Thank you.

  • Deniece Daugherty says:

    I have made these rolls several times
    Since I first saw them on your sight.
    My husband is standing there waiting
    With a plate the butter and a jar of
    Honey 🤣He loves them and so do
    All my friends and family.

  • Beth Morrow says:

    In answer to the comment about a warm spot…on top of the hot water heater is a good spot but I have used a heating pad on low also.

  • JK says:

    Amanda, last November I asked you if after the first rising they could go in fridge overnight and take out on T-DAY let then rise and bake? I am am concerned that reheating them would dry them out. I would like to make this year.
    Thanks
    JK

  • Jessica VO says:

    This was my first time baking rolls and this recipe made it so easy! They came out perfectly for my pre-Thanksgiving trial run. I cannot wait to share them with friends and family on the big day. I just love the homemade yeasty taste!

    • Amanda Rettke says:

      Thrilled to hear that Jessica!

  • Mary Ann says:

    Hi Amanda, I want to freeze the baked rolls in advance to serve 9
    on Thanksgiving. When I remove them from the freezer do I keep them in the foil or unwrap them before putting them in the oven? What temperature and time setting do you recommend for the warm up? Thanks so much!

  • Kaye says:

    I just made these roll. I cut the recipe in half. They are so good. Thank you for the recipes.

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