Dinner Rolls Recipe

5 from 270 votes

Dinner Rolls Recipe

Our soft and fluffy dinner rolls recipe delivers an impossible to resist, best loved recipe, perfect for holidays or any occasion.

Prep Time20

Cook Time20

Dough rising time2

Total Time2 40

Course: Bread

Cuisine: American

Servings:

Author: Kristyn Merkley

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 11x16-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

Recipe Tips.

Measure the flour carefully and stop adding flour as soon as the dough is soft and slightly sticky to keep the rolls tender.
Use a thermometer to make sure the water and milk are between 110 and 115 degrees F so the yeast activates properly.
Let the rolls complete both rises so they bake up light and fluffy.
Brush generously with melted butter as soon as they come out of the oven for the softest tops and extra flavor.

Freeze unbaked 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.

Store. 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.

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