These easy dinner rolls are golden, buttery, and soft. Fresh from the oven, they taste like a warm hug. If you’ve never made rolls, not to worry. Let’s break it into four steps: (1) Dough, (2) Knead, (3) Rise, (4) Rolls.
For the DOUGH, you’ll need a small bowl, a medium bowl, and a large bowl. In the small bowl, whisk the yeast and a bit of sugar, and then some warm water. If it gets foamy after 5 minutes, you’re good to go. In the medium bowl, heat the milk and butter in the microwave for 1-2 minutes. In the large bowl, mix together the flour, remaining sugar, and salt. Then add warm milk, melted butter, whisked egg, and the yeast mixture to the flour. Now stir until a dough forms.
Next up, kneading. KNEAD the dough in a stand-mixer with a dough hook or on a lightly floured surface, adding flour as needed. Then put the dough in an oiled bowl and cover with plastic wrap.
To let the dough RISE, set the bowl in a warm place for 1-2 hours. When the dough has doubled in size, punch it down, and divide the dough into 16 balls of dough. (My hack for making 16 even pieces is on this video.) Then let the ROLLS rise for 45 minutes. Now it’s time to bake! Brush on an egg wash, pop them in the oven for 25 minutes, and your easy dinner rolls are ready to enjoy!
13 Responses
Bhi I just made. A soft. And fluffy dinner it came out so nic. Going. Try your recipe. See if it match. Up toy other. Dinner doll
I will definitely try these. Look yummy
Hi Linda! Thanks so much for your note! I’m excited for you to try the rolls. They are so delicious! Let me know if you have questions — I’m always happy to help! Hugs, Marie
These look like my mom’s. Thank you. Will try tomorrow!
Hi Judith! Thanks so much for your note — lovely to hear from you 😊 I’m excited for you to try these. Let me know how the turn out. Hugs, Marie
Want to do these right away! When using a mixer do you add the dough after you mix it in a separate bowl? I’m not new to kneading but getting older and it’s not so easy any more. Have a good stand mixer and want to put it to work! You’re easy to follow so I know everything will be so good! I’m 72 and have been making bread since my dad taught me many years ago. Just haven’t relied on a mixer until now. Thanks for the recipe!
Hi Carol! I’m with you — I much prefer to use the mixer for kneading! And I apologize for not making it more clear. You can put your flour and dry ingredients directly into the mixing bowl and follow the recipe as usual from there. In other words, when you start adding the liquid and yeast to the flour mixture, do it all in the stand-mixer bowl. Then use the dough hook to knead 8 minutes or so, adding just a little flour if needed to keep it from being too sticky. Let me know if you need anything else. Hugs, Marie
Hi Judith, Oh how wonderfully delicious these rolls look! It’s past the midnight hour or I would be in the kitchen now giving these a try. Question: Can I use self-rising flour and just omit the salt? Thanks!
Hi Judith! So glad you want to make the rolls! Self-rising flour also contains baking powder, and that can change the chemistry of a yeast dough. I haven’t tried it myself so I can’t predict exactly what would happen, but I do think they would be significantly different in texture. Hope that helps. Hugs, Marie
Judith, I forgot to ask about the yeast. I keep the packs in the refrigerator. Should I remove it and bring to room temp before using? Or is that necessary? Thanks!
Hi Betty! The yeast should always be kept in the refrigerator, so you are doing the right thing! No need to bring to room temp before using. Hugs, Marie
My wife is out with her sister and daughter today, I’m making these right now, I’m positive they’ll be a hit.
Hi Joe! Exciting! How lucky they are to come home to fresh warm rolls! Thanks for the comment — always love to hear from readers 😊 Happy holidays, Marie