Name: Classic Dinner Rolls
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 16
Ingredients: 2 1/2 tsp active dry yeast ((1 package) or instant yeast); 1 tbsp sugar; 1 cup milk (warm to the touch, between 100 and 110 F degrees); 8 tbsp butter (unsalted, melted); 1/3 cup sugar; 3 egg yolks; 1 tsp salt; 4 cups all-purpose flour; 1 egg white (lightly beaten for brushing rolls); 2 tbsp poppy seeds (optional); 2 tbsp sesame seeds (optional)

These Dinner Rolls are soft, fluffy, and buttery, a classic no fail recipe that requires very little effort to make. The perfect addition to any meal! This is a classic recipe that I’ve been making for many years!

Dinner Rolls

This recipe has been in my cooking/baking repertoire for at least a couple decades which is why I say it truly is a no fail recipe. Every single time I make these, I end up with gorgeous dinner rolls. They’re so good that most of the time they don’t even last until the next day.

There truly is nothing better than homemade dinner rolls. The smell in your house is divine, not to mention that when you pull these babies out of the oven, the satisfaction you get is worth the effort. However, very little effort is required for these dinner rolls.

Ingredients Needed For Making These Dinner Rolls

Making dinner rolls really is easy, although intimidating to some. What’s great about them is that the ingredients are staple ingredients that we all have in our fridge or pantry. Here they are:

Active Dry Yeast (or instant yeast)
Sugar
Milk
Butter
Eggs
Salt
Flour
Various seeds such as sesame or poppy seeds

How To Make Dinner Rolls

If using active dry yeast, activate the yeast first. You can also use instant yeast, and if doing so, you do no need to activate it. Just add it to the rest of the ingredients. Please note that the amounts of the ingredients don’t change. To activate the yeast mix it with a bit of sugar and warm milk. Give it a little stir and let it rest for 10 to 15 minutes, until it starts to froth up. See notes on yeast in the recipe card for more information.

Add the rest of the ingredients to the bowl of your mixer and mix until the dough comes together and is pulling away clean from the sides of your bowl. The dough will be a little sticky, but not too much.

I usually let the dough rise right in the bowl of my mixer. Just cover it with a damp towel or plastic wrap and let it rest in a warm environment until doubled in size.

Once the dough has doubled in size, punch it down with your fist to deflate it a bit, then divide it into 16 equal size pieces. Shape it into rolls (watch video to see how) and place them into a baking dish. Cover the baking dish with plastic wrap and let the rolls rise a second time until doubled in size. It should take another 30 minutes or so.

I like to brush my rolls with a bit of egg to make them nice and shiny then sprinkle them with seeds such as poppy or sesame seeds. However, you can also brush the rolls with some melted butter. Bake the rolls in a preheated oven for about 30 minutes at 375 F degrees or until golden brown.

What If I Don’t Have A Stand Mixer?

No mixer, no problem. All you have to do is knead everything by hand. After you proof the yeast as instructed, if using active dry yeast, just add the rest of the ingredients to a large bowl and start by stirring everything with a wooden spoon until you can’t do it anymore. Transfer the dough to a clean work surface and knead by hand until all the flour is incorporated and you end up with a dough that is slightly sticky but soft to the touch.

Can I Use Instant Yeast?

Absolutely! It will even make your job easier since no proofing is required. That is basically the only difference between instant yeast and active dry yeast, no proofing required. Simply add the yeast to the rest of the ingredients and mix. Yes, you still need to add the milk, since that is most of your wet ingredients.

Tips For Making The Best Dinner Rolls

I’ve said this many times before but I’ll say it again and again and again. The secret to making great bread or dinner rolls is the yeast. If using active dry yeast, always make sure you proof the yeast first. This means that you’re proving that your yeast is alive. You usually proof it with warm water or milk, and sugar. When these 3 ingredients are combined, the yeast starts emitting bubbles of carbon dioxide.

If your yeast doesn’t bubble up, do not continue with the recipe. Your bread or rolls will turn into a brick, it will not rise at all and it will all be a waste of ingredients. Also make sure that your water or milk is not too hot, if it’s over 140 F degrees, the yeast will die, which kind of defeats the purpose of proofing the yeast. The ideal temperature of the milk or water should be between 100-110F degrees.

Resist the urge to add more flour to the dough, even if the dough seems sticky. Usually the ratio of flour to water is 2:1, so in this case if you add up all the wet ingredients together, you will get to that same ratio. While adding more flour will make the dough less sticky, you could end up with denser bread or rolls.

While these rolls can be made “no knead” by just dumping all of the ingredients in a bowl and stirring them, the purpose of kneading is to develop gluten. By developing this gluten, your dough will rise nicely and you’ll end up with gorgeous high rolls instead of dense ones.

Let your dough rise in a warm draft free environment. I always warm up my oven first till it reaches 200 F degrees, shut off the oven then place the bowl with the dough in there. Not only is this a draft free environment for your dough, but because of the heat it also speeds up the rising process and in around 30 minutes, your dough should have doubled in size.

Most doughs require two rises. The first in the bowl and the second after shaping. These rolls can be made the night before up until you shape them and place them in a baking pan. You can then cover them and place them in the fridge overnight. The rolls will continue to rise in the fridge but at a slower pace. The next morning, simply take them out from the fridge and let them come to room temperature before baking.

To get that nice golden, shiny top, brush your rolls with egg white or butter. Also, don’t be afraid to top them with your favorite seeds, such as poppy seeds, pepitas, sesame seeds, sunflower seeds, chia seeds, etc.

How To Store Leftover Dinner Rolls

Let the rolls cool completely. I usually place them on a cooling rack, and let them rest there until they come to room temperature, should take a couple hours. Wrap each roll in plastic wrap, tightly all around.

If you use a plastic storage bag, push out all the excess air from inside, the air will dry the bread quicker. You can keep them at room temperature for 2 to 3 days. If you refrigerate them, they will dry out at a faster rate.

How To Freeze Dinner Rolls

If you’re lucky enough to have some leftover dinner rolls, you can freeze them.

FREEZING UNBAKED DINNER ROLLS:

Make the dough then shape them into rolls immediately. Do not let the dough rise. Place the rolls on a baking sheet lined with parchment or wax paper. Cover the pan with plastic wrap and place the pan in the freezer. Leave them in the freezer until the freeze solid and are rock hard. Take the baking sheet out, place them in a freezer bag and back in the freezer they go. They should last about 2 weeks.

The day you want to serve them, place the frozen rolls on a baking sheet. Cover the pan and let them rise. Speed up the process by placing them in a warm oven. I usually preheat my oven to the lowest setting, then turn it off and let me dough rise in there, all nice and warm.

Once the rolls have doubled in size, brush them with egg or butter, top them with seeds if preferred and bake as instructed.

FREEZING BAKED DINNER ROLLS:

Bake the rolls as instructed. Let them cool completely in the pan, then wrap them tightly with aluminum foil. Do not use plastic wrap as it will make the rolls soggy. Place the foil-wrapped pan in a freezer bag or storage container. Place them in the freezer and store them for up to 3 weeks. I wouldn’t keep them longer than that, as they might start to develop frost and freezer burn.

To thaw the dinner rolls, remove the rolls from the freezer the night before you want to serve them. Remove the foil-wrapped rolls out of the freezer bag or storage container and let them thaw at room temperature overnight. You can serve them like this, but I prefer to reheat them in the oven for about 10 minutes at 300 F degrees.

TRY THESE OTHER HOMEMADE ROLLS:

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