Today I am excited to share with you one of our favorite easy bread recipes. These easy dinner rolls are a staple in our home loved by all of our kids. We love to bake them for Sunday dinners and most of the major holidays like Thanksgiving and Christmas. They are pretty much a no fail recipe!
TIPS FOR MAKING EASY DINNER ROLLS
- USE FRESH YEAST. It is very important to make sure that your yeast has not expired. This is one of the most common reasons for why your batch of bread dough does not rise. Double-check the expiration date on any yeast that may be hanging out in your pantry. And if the yeast does not begin to puff and bubble up after 5 minutes once it has been added to the wet ingredients, toss out the batch and start over with new yeast.
- BE SURE YOU HAVE THE RIGHT TEMPERATURES. Double-check the temperature of the liquid ingredients. When heating the liquid ingredients (water, melted butter, milk and honey), it’s essential that they be within the temperature range of 100-110°F. If the mixture is too hot, it can kill the yeast. If it is too cool, the yeast may not activate. The mixture should feel warm and not hot to the touch, but I always recommend testing the mixture with a cooking thermometer just to be sure.
- ALLOW YOUR DOUGH TO RISE PROPERLY. Be sure you follow the rise schedule of the roll dough. These are essential to helping the dough rise and create that soft and fluffy texture we’re going for. Otherwise your rolls can be flat and rubbery and not light and fluffy!
TIPS FOR HELPING EASY DINNER ROLLS TO RISE FASTER
Yeast is activated by warm temperatures and moist environments. If you are running short on time, here are a couple of hacks to make your dough rise faster.
- Microwave Method: Place a damp kitchen towel in the microwave on high heat for 1 minute then place the dough covered in plastic wrap in the warm microwave and let rise with the door closed.
- Oven Method: Preheat the oven to the lowest setting of 150˚F for 2 minutes then turn the oven OFF, place your dough bowl into the oven and cover with a damp towel and close the door.
SUPPLIES NEEDED TO MAKE EASY DINNER ROLLS
You will need some essential supplies to make this easy rolls recipe. I have listed the essential supplies needed and some non-essential supplies that can help make your kitchen experience a little easier.
- stand mixer
- hand mixer
- large mixing bowl
- dough hook
- scraper cutter for dough
- pizza cutter
- pastry brush
- rolling pin
- jelly roll pans
- plastic wrap
- flour sack towel
- measuring cups
- measuring spoons
- kitchen scale (optional)
INGREDIENTS NEEDED TO MAKE EASY ROLLS RECIPE
HOW TO MAKE EASY ROLLS RECIPE
EASY DINNER ROLLS INSTRUCTIONS:
HOW TO PREPARE THE ROLL DOUGH
- Scald 11/2 cups of milk, 3/4 cup sugar and 1/2 cup of butter, in a microwave safe bowl, for about 2 minutes. Cutting the butter into pieces helps it melt faster. There will probably be some little cubes of butter still floating in the hot mixture, but no need to worry as they will melt.
- Because this mixture will be too hot just yet to add the yeast to it (too hot will kill your yeast), we will cool it down by stirring into the mixture 1 cups of flour, then add 1 egg and 1 Tablespoon of salt.
- Set aside the mixture to allow it to cool for a couple of minutes.
- Meanwhile, in a measuring cup or small bowl, dissolve 2 Tablespoons of yeast into 2 cups of warm (not hot) water and 1 Tablespoon of sugar. Let it sit for a couple of minutes until it is bubbly.
- Check your milk mixture and make sure your milk mixture is just warm, not hot. If it has cooled enough you can now add it to the yeast mixture.
MIXING THE ROLL DOUGH
- Using a fork or wooden spoon, gradually stir in 9-10 cups of flour (counting the flour you have already added to cool it earlier). I would recommend only adding 2 cups at time and stirring in between. The dough should be a little sticky but not too sticky so that it is difficult to work with. I like kneading my dough with a hand mixer or a stand mixer with a dough hook for best results.
- At the end the dough will be dense and sticky, and may be hard to stir, you can use your hands to knead bread and incorporate the rest of the flour if needed. Be sure not to add too much flour.
HOW DO I KNOW MY ROLL DOUGH IS KNEADED WELL ENOUGH?
If the roll dough doesn’t spring back when pressed with a finger, or tears when you pull it, it needs more kneading. If it springs back immediately when lightly pressed, and doesn’t tear when you pull it, it’s been kneaded enough and is ready to rise.
LET THE DOUGH RISE (FIRST RISE)
- When the dough has been kneaded, smooth the dough out in the bowl and cover the bowl with plastic wrap. Leave it in a warm place and let it raise. You can use one of the two methods I mentioned above! This should take about 30 minutes to 1 hour to allow the dough to rise until it has doubled in size.
- When your dough is close to raising completely, butter or spray cooking oil on 2 jelly roll pans or baking sheet and set them aside.
DIVIDE AND SHAPE THE DOUGH
- Cover your working space with flour to prevent the dough from sticking. Dump your dough out and divide it with a scraper cutter or a knife into 4 evenly sized balls. They don’t have to be perfectly even.
- Using one dough ball at a time: roll the dough into a circle with your rolling pin on a floured counter.
- Once it is rolled out to about 1/4 inch thickness, spread the top with butter from edge to edge with melted butter and a pastry brush. You will use about 2 tablespoons per circle of dough.
- Cut the dough into quarters using a pizza cutter.
- Then cut each quarter into 3 pieces. You should end up with 12 triangles from each circle of dough.
- Roll the dough starting with the wideend of the triangle.
- Tuck the tail of the triangle under the roll and place it on the buttered cookie sheet.
- You will make 3 rows, with 8 rolls per row.
- You will end up with 24 rolls per pan. For a total of 48 rolls spread over 2 jelly roll pans.
PROOF THE DINNER ROLL DOUGH (SECOND RISE)
- Pre-heat your oven to 350 degrees. Place the pans of dinner rolls in a warm place to let them rise again.
BAKE THE DINNER ROLLS
- Once they are touching and full in size, bake (one pan at a time) in the oven untilll they are golden brown.
- This should take about 10 – 15 minutes, It may take longer depending on how hot your oven cooks. Keep a close eye on your first pan to get the right time for the second.
HOW TO PREVENT THE TOP OF ROLLS FROM OVER-BROWNING
If your oven tends to overcook or brown too quickly you can prevent this by placing a piece of tinfoil over the tops of the rolls once they have reached the perfect brown color. Then finish baking the rolls for the amount of time left. This will prevent the tops from ever-growing before the dough roll is cooked all the way through. No more doughy rolls with burnt tops!
FINAL FINISHING TOUCHES TO YOUR EASY DINNER ROLLS
While they are still hot and fresh out of the oven, run a stick of butter over the tops of the rolls for a delicious buttery glaze. This will give your perfect rolls a nice little glow and sheen and add an extra hint of butter. You can even sprinkle a little bit of salt (kosher salt) or your favorite herbs or garlic over the tops of the fresh homemade rolls!
CAN I SUBSTITUTE EGG IN THESE EASY DINNER ROLLS?
You can substitute the egg out in these easy homemade dinner rolls if you need to, but I find that the best results for the recipe is to make it as outlined here. But if you do need an egg-replacement, these are the best alternatives.
- Ground flaxseed or chia seed
- Commercial egg replacer
- Mashed banana
- Silken tofu
- Vinegar and baking soda
- Yogurt or buttermilk
- Arrowroot powder
You will need to do a little bit more research to see what replacement ratios you will need.
HOW TO STORE EASY DINNER ROLLS
Wrap cooled bread (sliced or whole) or rolls in foil; place in resealable plastic freezer bags or freezer containers and store at room temperature unless it is really hot and humid in your home, then store in the refrigerator to prolong their freshness.
HOW TO REHEAT EASY DINNER ROLLS
The best way to reheat a dinner roll so that it is warm and without getting soggy is to wrap the rolls in tinfoil, set in a baking dish and place in a 350º pre-heated oven for 5-7 minutes. Unwrap and enjoy!
CAN I MAKE THESE ROLLS AHEAD?
Yes! Make and bake your homemade bread, quick bread, or rolls and freeze to keep them fresh until you’re ready to serve (this works great for the holidays). You can make them up to a week in advance for best results. Wrap and seal in an air-tight freezer bag and store in the freezer. Take them out and let thaw at room temperature. Then warm them up in the oven with the directions above right before serving.
WHAT TO SERVE WITH EASY DINNER ROLLS
This homemade roll recipe turns out amazing every single time I make them. But what is even better than how easy they are…is how delicious they are to eat. You can definitely eat them all on their own and enjoy them, but we love to eat them with some of our favorite toppings.
- dip them into a cinnamon, melted butter and brown sugar mixture (think cinnamon rolls)
- honey butter
- homemade freezer jam
- favorite apricot jam
- hot soups
- Thanksgiving dinner
- use the rolls to make French Dip Sliders
- serve with your favorite Main Dish
- flavored butters
- potatoes and gravy
FUN FACT ABOUT THIS EASY DINNER ROLL RECIPE
You can make this homemade roll dough and use it as a pizza dough and or breadsticks. Just make it the same way and roll it out into 4 separate pizza crusts or make some into breadsticks by rolling the dough into longer pieces of dough like a bread stick.
EASY DINNER ROLLS RECIPE
Easy Rolls Recipe
Make these delicious, light and fluffy no fail dinner rolls. An easy rolls recipe that the whole family with love!
- 1 1/2 cups milk
+ 1 Tablespoon Sugar
- 1 egg
- 1 Tablespoon salt
- 2 Tablespoons active dry yeast
- 2 cups warm water
- 9-10 cups all purpose flour
- 1 cup butter
Scald 1 1/2 cups of milk, 3/4 cup sugar and 1/2 cup of butter, in a microwave safe bowl, for about 2 minutes. Cutting the butter into pieces helps it melt faster. There will probably be some little cubes of butter still floating in the hot mixture, they will melt.
Add yeast to this hot mixture, but it will be too hot to just dump the yeast straight in (it would kill it!). To cool it down stir in 1-2 cups of flour, then add 1 egg and 1 Tablespoon of salt, and leave it to cool for a couple of minutes. Meanwhile, in a measuring cup dissolve 2 Tablespoons of yeast in 2 cups of warm water and 1 Tablespoon of sugar. Let it sit for a couple of minutes until it is bubbly.
Make sure your milk mixture is just warm, not boiling and add the yeast mixture!
Using a fork or wooden spoon, gradually stir in 9-10 cups of flour (counting the flour you have already added to cool it earlier). I would recommend only adding 2 cups at time and stirring in between. These rolls turn out so much better when they are mixed by hand.
At the end the dough will be dense and sticky, and may be hard to stir, you can use your hands to incorporate the rest of the flour if needed. Be sure not to add too much flour. Then smooth the dough out and cover the bowl with plastic wrap. Leave it in a warm place and let it rise.
When your dough is close to raising completely, butter 2 cookie sheets and set them aside.
Let the dough raise until it has doubled in size.
Cover your working space with flour to prevent the dough from sticking. Dump your dough out and divide it into 4 balls. Eyeball the sizes, then lift them up and feel the weight of each ball. Try to make them even, but they don’t have to be perfect.
Using one ball of dough at a time: roll the dough into a circle on a floured counter. Once it is rolled out spread the top with butter from edge to edge. You will use about 2 Tablespoons per circle of dough.
Cut the dough into quarters using a pizza cutter.
Then cut each quarter into 3 pieces. You should end up with 12 triangles from each circle of dough.
Roll the dough starting with the wide end of the triangle
Tuck the tail of the triangle under the roll and place it on the buttered cookie sheet. You will make 3 rows, with 8 rolls per row. This will give you 24 rolls per pan. Two balls of dough will fill 1 pan. You will get a total of 48 rolls!
Pre-heat your oven to 350 degrees. Place the pans of rolls in a warm place (on top of the oven if possible) to let them rise. Once they are touching and full in size, cook (one pan at a time) in the oven ’till they are golden brown. About 10 – 15 minutes, It may take longer depending on how hot your oven cooks. Keep a close eye on your first pan to get the right time for the second.
While they are still hot and fresh out of the oven run a stick of butter over the tops of the rolls for a delicious buttery glaze.
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