Soft, fluffy, and absolutely perfect, this Dinner Roll Recipe is so delicious and versatile. Make them for dinner, holidays, and gatherings, this is the perfect go-to recipe for all occasions.
When it comes to bread recipes, I’m a huge roll fan – always have been. This Dinner Roll Recipe is one of my go-to recipes for pretty much anything.
If you are not used to working with yeast, trust me, do not be scared – this recipe is very approachable, and I’ll show you in the step-by-step directions below.
Spread these with butter, dip them in soups, do whatever you want, but make sure that you make this Dinner Roll Recipe. You will fall in love.
The good thing about breads and rolls is that most of the time, they don’t involve a lot of ingredients, and the ingredients you most likely already have on hand.
If you do not have a roll recipe that you use, or you do have one but want to try another, then my Dinner Roll Recipe is exactly the one that you’ve been looking for.
Some of our other favorite bread recipes that we have on our site include: Cheesecake Factory Brown Bread, Jalapeño Cornbread and Cheese Stuffed Breadsticks.
WHY THIS RECIPE WORKS:
- With on-hand ingredients, this comes together with minimal effort.
- This makes a large batch.
- These can be frozen to save for later.
INGREDIENTS NEEDED (FULL RECIPE BELOW):
Unsalted butter
Granulated sugar
Kosher salt
Whole milk
Active dry yeast
Egg
All-purpose flour
Vegetable oil
HOW TO MAKE A DINNER ROLL RECIPE:
- 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 in the egg and stir everything 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 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.
CAN I USE INSTANT YEAST?
No, for this recipe, you want to make sure that you are using active dry yeast. We are letting the yeast proof and doing 2 rises with this recipe so we like to use active dry.
Also, do not use bread yeast for this as well. I have not tested any of these yeasts with this recipe as it comes out perfect every time as written.
CAN ANYTHING BE ADDED TO THESE ROLLS?
Absolutely, we realize that sometimes you want to add a little something more to flavor up your dinner rolls, and you can also do that with this recipe as well.
Some things that you can add to the dough before kneading include: seasonings, cheese, jalapeños, etc. Feel free to add what you think would amp up the flavor to your liking.
DO I HAVE TO USE A STAND MIXER?
No, you can also make the the dough by hand, you will need more little more flour to keep your work surface floured. Do steps 1-3, except instead of a stand mixer use a large bowl.
Stir in the flour with a wooden spoon until the dough is formed. Next, place the dough on a clean floured work surface and knead the dough by hand until it is smooth, this will take about 3-4 minutes. Continue with the recipe as indicated in the recipe card.
HOW TO STORE:
These can be stored in an airtight container at room temperature, where they will keep for up to 5 days.
These can also be frozen, place the dish wrapped in plastic wrap and foil in the freezer where they will keep for up to 3 months.
To defrost, remove to the countertop overnight until defrosted. You can reheat them in the microwave or covered and heated in the oven.
TIPS AND TRICKS:
- This makes a nice large batch, but you can double or halve if you’d like.
- Make sure you use active dry yeast.
- Other things can be added to the dough, see above on ideas.
- These can be made by hand and not in a stand mixer.
- These can be frozen, see above on how to do that.
- Make sure your milk is between 100-110 degrees, if it’s too warm, it will kill the yeast if it’s too cold, it won’t activate the yeast.
Loving a good bread recipe and want to make something that you will keep on your menu rotation? Then you absolutely need to make my Dinner Roll Recipe.
If you like this recipe you might also like:
If you’ve tried this DINNER ROLL RECIPE let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Dinner Roll Recipe
Ingredients
- ½ cup unsalted butter divided
- ¼ cup granulated sugar
- 1 teaspoon kosher salt
- 1 ¼ cup whole milk divided
- 2 ¼ active dry yeast
- 1 large egg beaten
- 3 ½ to 4 cups all-purpose flour
- 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 in the egg and stir everything 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.
Notes
- This makes a nice large batch, but you can double or halve if you'd like.
- Make sure you use active dry yeast.
- Other things can be added to the dough, see above on ideas.
- These can be made by hand and not in a stand mixer.
- These can be frozen, see above on how to do that.
- Make sure your milk is between 100-110 degrees, if its too warm it will kill the yeast if it's too cold it wont activate the yeast.
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