The Softest Homemade Dinner Rolls [+Video]
The Softest Homemade Dinner Rolls are going to rock your world. Soft on the inside, warm & buttery outside. Plus our tip that makes all the difference for dinner rolls.
Sunday dinner was a really big deal at my house as a little girl. I have absolutely perfect memories of my mom in her apron and Sunday dress bustling around the kitchen to get the pot roast in the oven before church and instantly I was on Jell-O duty.
Do not judge me.
Jell-O Duty
Jell-O was my thing. Not only did I love to make it but I was the one licking the bowl clean.
While I stirred and stirred, mesmerized by the gentle red waves and slowly disappearing crystals of the gelatin mom was busy with the rest of dinner. As I got older I took on different jobs like peeling potatoes, browning the roast, and so on. Dinner rolls though, that was intimidating.
And long.
I did not want to take on some boring, multi-houred process.
The Softest Rolls Recipe
And now it’s my thing. If you’ve made our famous Potato Rolls you know what I’m talking about.
Homemade dinner rolls are far more successful if you learn the feel of the dough. It’s easier to shape and test for doneness on a roll than a big loaf of bread.
This recipe doesn’t need hours of kneading multiple times a day. In fact, the most important part is the scalded milk.
Warmed milk changes how it works in the dough, I’ll save you from the science lesson, but here’s what you do:
How To Warm the Milk for Dinner Rolls
- Heat milk in a saucepan over medium heat. Be watching for foamy bubbles around the sides and a thin layer of skin on top of the milk. You can touch the top with a wooden spoon very gently and it will lift off.
- Now, add the water and set it all aside to let it cool. Stick your clean finger in it occasionally to see if it feels like a warm bath. Once it does, you’re ready to cruise!
What Ingredients are Needed to Make Dinner Rolls?
-
Instant Yeast (make sure it is Instant Yeast and not Active Dry)
- Milk
- Water
- Sugar
- Honey
- Butter
- Fine Sea Salt
- Vegetable Oil
- Evaporated Milk
- Egg
- All-Purpose Flour
How to Make Dinner Rolls
We are going to scald the milk first thing. Remember how I said it was the most important part? I wasn’t kidding.
- In a saucepan over medium heat, add the milk and cook until just starting to foam around the edges and is warmed. Do not boil.
- After the milk is warmed, gently place the butter, water, sugar, and honey in the pan and stir until the butter has melted and then allow it to cool to lukewarm.
- Then we are going to sprinkle the yeast over top and stir to combine. Pour this milk and yeast mixture into a standing mixer and allow it to rest for 3-5 minutes or until foamy.
Next:
- Pour the oil, salt, evaporated milk, and egg into the mixture with the milk and yeast mixture and stir to combine.
- Add in 8 cups of flour and using a dough hook attachment, mix the dough until it begins coming together.
- Carefully pour in a cup of flour more until the dough is coming together in a ball around the hook.
- Remove the bowl from the mixer and cover with a cloth to rise for 1 hour or until doubled.
How To Shape Dinner Rolls:
- Once the rise has finished, heavily sprinkle flour on your work surface and turn the dough out on top.
- Flip it over so all of the dough has flour on it and isn’t sticky.
- Shape into evenly sized balls, arrange in a cookie sheet.
-
Allow the dinner roll dough balls to rise until doubled.
Lets Bake!
- Bake at 350 for 20 minutes or until golden brown and no longer doughy.
- Remove from the oven and gently rub butter all over the tops.
Homemade Soft Dinner Rolls are THE BEST dipped in Broccoli Cheese Soup or served along with side Easy Garlic Butter Steak, or honestly just eaten by themselves warm loaded with all the butter!
What Is The Difference Between Instant Yeast and Activated Dry Yeast?
The main difference is Active dry yeast needs to be dissolved in water before using, while instant yeast can be mixed right into dry ingredients.
What Can You Substitute for Evaporated Milk?
You can make your own by simmering 2 1/4 cups of regular milk down until it becomes 1 cup.
Or, you can use a combination of half and half and whole milk.
How Long Will Dinner Rolls Keep?
Dinner rolls will keep for 5-7 days.
Rolls should be wrapped in plastic or kept in a plastic bag.
Can You Freeze Bread Dough?
Bread dough can be frozen for up to 6 months. Just wrap tightly in plastic wrap several times to make sure they are airtight and store.
To use again, place in the fridge for 24 hours to let the frozen dough thaw. Bring out onto the counter once you’re ready to let rise so that the dough can come to room temp and rise. Proceed with the recipe as instructed.
More Bread Recipes
Print Dinner Rolls
Description
Homemade Dinner Rolls are going to rock your world. Soft on the inside, warm & buttery outside. Plus our tip that makes all the difference for dinner rolls.
Course Yeast Bread Recipes and Quick Bread Recipes
Cuisine American
Prep Time 2 hours
Cook Time 20 minutes
Total Time 2 hours 20 minutes
Servings 42
Calories 151kcal
Author Sweet Basil
Ingredients
- 3 Tablespoons Yeast instant
- 2 Cups Milk
- 2 Cups Water
- 1/4 Cup Sugar
- 1/4 Cup Honey
- 1/4 Cup Butter unsalted
- 2 Tablespoons Sea Salt fine
- 1/4 Cup Vegetable Oil
- 3/4 Cup Evaporated Milk
- 1 Egg large, whisked
- 9-11 Cups All Purpose Flour
Instructions
-
In a saucepan over medium heat, add the milk and cook until just starting to foam around the edges and is warmed. Do not boil.
-
Gently place the butter, water, sugar, and honey in the pan and stir until the butter has melted and then allow to cool to luke warm.
-
Sprinkle the yeast and stir to combine. Dump into a standing mixer and allow to rest for 3-5 minutes or until foamy.
-
Pour the oil, salt, evaporated milk and egg and stir to combine.
-
Add in 8 cups of flour and using a dough hook attachment, mix the dough until it begins coming together.
-
Carefully pour in a cup of flour more until the dough is coming together in a ball around the hook.
-
Remove the bowl from the mixer and cover with a cloth to rise for 1 hour or until doubled.
-
Heavily sprinkle flour on your work surface and turn the dough out.
-
Flip it over so all of the dough has flour on it and isn’t sticky.
-
Divide the dough and roll it into 42 dinner roll sized balls.
-
Place the rolls about 1-1 1/2 inches apart on a greased cookie sheet.
-
Allow to rise until doubled.
-
Bake at 350 for 15-20 minutes.
-
Remove from the oven and gently rub butter all over the tops.
-
Store in plastic wrap or bread bags for up to 1 week or freeze for up to 1 month.
Notes
Dinner rolls can be frozen for up to 3 months.
Nutrition
Serving: 1Roll | Calories: 151kcal | Carbohydrates: 26g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 521mg | Potassium: 64mg | Fiber: 1g | Sugar: 6g | Vitamin A: 69IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mgFull Nutrition
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READ: The Softest Homemade Dinner Rolls [+Video]
