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Our dinner rolls recipe delivers a soft, fluffy, impossible to resist, best-loved recipe, perfect for holidays or any occasion.
favorite homemade rolls!
Other than the Mashed Potatoes, the recipe we all look forward to most on holidays (especially Thanksgiving) is our mom’s Homemade Dinner Rolls.
No joke – all the grandkids come running for them, and we have yet to find a more yummy or delicious roll recipe than this one (and we are not exaggerating).
We love these dinner rolls especially for holidays, with other sides like Creamed Corn Recipe, Green Bean Casserole Recipe, and Roasted Brussel Sprouts – but love to make them for Sunday Dinners too.
WHY WE LOVE IT:
- Holiday must-have. These homemade rolls are a perfect side for Thanksgiving, Christmas, or Easter!
- On-hand ingredients. This recipe uses pantry staples, which means they can be made any time (and my kids are grateful for that!)
- Simple. Surprisingly, this recipe is easy. We’ve made it fail-proof so even begginers can easily master this roll recipe.
Ingredients
- PREP TIME: 20 minutes
- RISE TIME: 2 hours
- BAKE TIME: 20 minutes
- 1 tablespoon rapid rise yeast – Even though we activate it in water we always use the rapid rise yeast/instant yeast for these rolls, but active dry yeast works too.
- ½ teaspoon granulated sugar – this will help the yeast activate.
- ¼ cup warm water – The ideal temperature is between 105°F and 110°F.
- 1 cup warm whole milk
- ½ cup vegetable oil
- ½ cup granulated sugar
- 1 teaspoon salt
- 4½-5 cups all-purpose flour – We use all-purpose flour but you can also use bread flour.
- 2 large eggs
- ½ cup unsalted butter
- salted butter (for brushing on tops).
How to make OUr Dinner Rolls Recipe
- YEAST. In a small bowl, stir 1 tablespoon yeast with ¼ cup warm water and ½ teaspoon sugar. Let stand until bubbly.
- DOUGH. In a large bowl, mix 1 cup warm milk, ½ cup oil, ½ cup sugar, and 1 teaspoon salt with a wooden spoon.
- Add 1 cup of flour to the mixture and mix well. Add 2 eggs and mix vigorously until smooth. Add yeast mixture and continue to mix until smooth.
- Add remaining flour to the yeast mixture 1 cup at a time and continue to mix with a wooden spoon until the dough is combined. The dough should be soft and sticky.
- FIRST RISE. Pour the dough into a large bowl (oiling the sides of the bowl can help keep the dough from sticking). Cover the bowl with a kitchen towel and let rise for a few hours, until it has doubled in size.
- ROLL. Once the dough has doubled in size punch down, and divide in half. On a lightly floured surface, roll each piece out into a 12-inch circle. The dough circles should be about ⅜ inch thick.
- SHAPE. Brush dough with melted butter. Cut circles with a pizza cutter into 12 pieces (like a pizza). Roll from the rounded edge to the point, to make a crescent roll. Place into a greased baking pan (we use an 11×16 metal pan and do 3 across and 8 rows down).
- SECOND RISE. Cover with a tea towel and let the dough rise, until it doubles about 1-2 hours.
- BAKE + ENJOY! Preheat the oven to 375°F.
- Bake for 16–20 minutes, until lightly golden brown. (Touch rolls to see if they bounce back—if they do not, bake a little longer). Brush with melted salted butter while warm. Serve warm.
Serve these rolls with Homemade Strawberry Jam, Honey Butter or Cinnamon Butter.
PRO TIP: BOUNCE BACK?
Touch rolls to see if they bounce back – if they do not, bake a little longer. Brush with melted butter while warm.
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Dinner Rolls Recipe
Ingredients
- 1 tablespoon rapid rise yeast
- ½ cup + ½ teaspoon sugar, divided
- ¼ cup warm water (110-115 degrees F)
- 1 cup warm milk (110-115 degrees F)
- ½ cup vegetable oil
- 1 teaspoon salt
- 4½-5 cups all-purpose flour, divided
- 2 large eggs
- ½ cup unsalted butter, melted
- salted butter, melted, for brushing
Instructions
- In a small bowl, mix yeast and ½ teaspoon sugar with warm water. Let stand until bubbly.
- In a large bowl, mix warm milk, oil, ½ sugar, and salt with a wooden spoon.
- Add 1 cup of flour to the mixture and mix well. Add eggs and mix vigorously until smooth. Add yeast mixture and continue to mix until smooth.
- Add remaining flour to the yeast mixture 1 cup at a time and continue to mix with a wooden spoon until the dough is combined. The dough should be soft and sticky.
- Pour the dough into a large bowl, cover with a tea towel, and let rise until it has doubled in size, about 1 hour.
- Once the dough has doubled in size, punch down and divide it in half. On a floured surface, roll each piece out into a 12-inch circle. The dough circles should be about ⅜ inch thick.
- Brush both dough circles with melted unsalted butter. Cut each circle with a pizza cutter into 12 pieces (like a pizza). Roll each piece from the rounded edge to the point to make a crescent roll.
- Place rolls on a greased baking sheet with the pointed tips down (we use an 11×16-inch metal pan and do 3 rows across and 8 rows down).
- Cover rolls with a tea towel and let rise until they have doubled in size, about 1 hour.
- When ready to bake, preheat the oven to 375 degrees F.
- Bake for 16-20 minutes, until lightly browned. (Touch rolls to see if they bounce back-if they do not, bake a little longer). Brush with melted salted butter while warm. Serve warm.
Video
Notes
Use a stand mixer. You can mix this dough in a stand mixer fitted with the dough hook; just be careful not to overmix the dough because it will make it tougher and not as soft.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
– Be sure the yeast isn’t expired and that it is activated properly.
– Ensure that the proofing environment is warm and moist and give it enough time.
Many yeast bread recipes must be kneaded before shaping. However, this dough doesn’t. Because of how sticky the dough is, kneading in a little flour when rolling and shaping it may be required – so it is easier to work with. However, you won’t knead it like other breads. Adding too much flour, and over kneading this recipe can result in a less fluffy, more dense dough.
Make this recipe in the Kitchen-Aid or stand mixer, with a dough hook attachment. Be careful not to over-mix the dough, because it will make it tougher, and not as soft.
There are a few ways that you can keep dinner rolls warm. My top choices are to place them in a warm crock pot and another is to use a warm bread basket.
During the first rise, the yeast emits gasses that create air bubbles and the rising dough will produce a chewy, light, and flavorful roll. However, as the dough rises the yeast slows down, thus a second rise is recommended. Punch the dough down, shape it, and give the yeast one more chance to create chewy, flavorful, and fluffy dinner rolls.
> Increase the amount of yeast used by 50%. We suggest freezing the rolls right after they are formed. Line them up on a cookie sheet and freeze until solid, then transfer them to a freezer Ziploc. They are best stored between 4-6 weeks but can last up to 3 months.
> To bake: Line the frozen rolls up on a baking sheet, spray a piece of plastic wrap with cooking spray, and place it oil-side down, over the rolls. They will need several hours to thaw and rise to double in size. Remove the plastic before baking.
To maximize the shelf life of dinner rolls, place them in a freezer bag, or wrap them in foil. Store in an airtight container on the counter at room temperature for 2-3 days. Baked rolls can also be frozen for up to 3 months.
Can you pleas clarify what kind of flour is used ? All purpose or self rising ?
I used all purpose flour 🙂 Hope you like these 🙂
I’ve made these rolls lately and brought to office for my colleagues. Yeah.. devoured in minutes!!!
By the way, is bread flour better than all purpose flour? ????
That’s awesome!! I can see why..they are the best! Thanks for sharing!
Has anyone tried this recipe with gluten free flour?
i like and i love to cook . i hope you can send me the different recipe to cook for my family
your recipe posted here are s affordable and delicious.
Keep checking back to the blog, there are lots of yummy recipes to try 🙂 Thanks so much!
Can you double the recipe or should i make 2 batches?
You could double it. I hope you like them, as much as we do! Thank you!
Can these be made up to step #8, then put in the refrigerator over night and baked the next day?
I have always done it in the same day. I wouldn’t know if that would change the outcome. I’m sorry. You could always give it a try??
These look like they would be Great to make little Pigs in a Blanket !!! Just cook up your little smokey breakfast links or the little smoked sausages for parties. Makes me hungry just thinking about what other goodies to roll up in them !!! And, how much Better this dough would be over that stuff in a tube !
???? Yum !!!
Drool !!!
Haha!! Yes, those would be great! Let me know if you try them..Thank you!
I tried this recipe today but I used one pack of instant yeast and just mixed all the ingredients together (Less work). The rolls were wonderful. I had to restrain myself from excessive indulgence.
I am so glad to hear that!! Thanks so much for sharing 🙂
Do u still add the sugar with the instant yeast?
Hello!! can I use almond milk or it has to be cow milk? I can’t wait to give them a try! Thank you in advance!
I haven’t tried using almond milk. It might change the flavor a little, but you could always try. I’d love to know how it comes out. Thanks!
Hi there, I really love the recipe and would like to try it, but what type of flour does the recipe require? It states two different measurements for flour. Kindly clarify. Best wishes, Jo.
It’s all purpose flour and it’s different measurements for different steps in the instructions. Hope that helps. Good luck!
Hello Sis!
Thank you for the recipe! I tried this last Saturday and I am extremely sad that it turned out so bad. My dough never rose even if I waited for so many hours for the first part and the second part when they are in the pan. Also, the yeast didn’t bubble as expected based on your first instruction. I baked them and they turned out hard and didnt rise as well but the insides were uncooked.Quite sad that it didn’t turn out well but your bread looks soo amazing!
Oh, I am so sorry it didn’t turn out. I’m trying to think of why it wouldn’t have. I’m glad you gave it a try though 🙂 Hope you’ll try again!
It takes awhile for the yeast to bubble. It doesn’t happen right away. That’s probably why they didn’t rise or cook well. Also, it took mine awhile to rise and I finally put it in an oven on warm and that helped. Sorry it didn’t work but try again and wait until your yeast bubbles up. Mine almost bubbled out of the cup it was in but that wasn’t until I had made the dough so it took awhile.
Yes, good point Joni. If you didn’t see bubbles & started the process, you may have started too soon. Yeast can be tricky! I’ve had to start the part over before, if it never bubbled.
These look amazingly delicious.
My family always has pigs in a blanket for Christmas Eve and I’m in charge of them this year. I want to avoid using the store-bought crescent rolls that are full of awful ingredients.
Do you think these rolls would work to make pigs in a blanket?
If The dough did not risE, and you baked them anyway. Yes, they will be hard and dense. I’d say that your yeast was old or not good. I’ve bought yeast at the store before and it was old (Always check the dates, also if the yeast doesn’t get bubbling after you put the sugar and warm water in it, then your yeast is dead) Hope this helps.