Easy Dinner Rolls Recipe
These Quick Homemade Dinner Rolls are soft, fluffy and bursting with rich, buttery flavor! This recipe only requires 7 ingredients and these rolls can be ready in under one hour from start to finish! They're perfect for beginning bakers and I've included tons of tips and tricks for making yeast rolls from scratch! They're perfect for every occasion from elegant holiday gatherings to fast family suppers!Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.
Equipment
- 1 Stand Mixer
- 1 9x13-inch Baking Pan or Quarter Sheet Pan
Ingredients
- 1 cup (240 ml) Whole Milk – warmed to 110F (sub: warm water)
- 1/3 Cup Granulated Sugar – DIVIDED
- 1 TBS Vegetable Oil
- 2 TBS Active Dry Yeast (about 2 ½ packets)
- 1 large Egg – lightly beaten
- 6 TBS Unsalted Butter – softened to room temperature & cut into 6 pieces - DIVIDED
- 1 tsp Kosher Salt
- 3 – 3 ½ Cups (375g +) All Purpose Flour – spooned & leveled, or more as needed (SEE NOTES)
- 2 TBS Unsalted Butter – Melted (OR HONEY BUTTER – SEE NOTES)
Instructions
- Proof Yeast: In the bowl of a stand mixer, whisk together the warm milk, 1 tablespoon of sugar, oil and yeast. Let the mixture sit until very bubbly and frothy (about 5-8 minutes). If the mixture isn’t frothy, start over with new yeast.
- Meanwhile, Warm Oven: Adjust oven rack to lower 1/3 position. Preheat oven to 200 degrees F. Once preheated, immediately TURN OFF THE OVEN and keep the oven door closed. Lightly grease a quarter sheet pan or a 9x13-inch baking pan with cooking spray. Set aside.
- Prepare Dough: Fit the paddle attachment to the mixer. Add the remaining sugar, egg, 4 TBS of butter, salt and 3 cups of flour. Mix on low speed for 1 minute. Use a rubber spatula to scrape down the sides and the bottom of the bowl. Continue to mix on low until the dough is well mixed, cohesive and starts to come together, about 2 minutes.
- Knead bread: Switch to the dough hook. Cut the remaining 2 tablespoons of butter into small cubes and add it to the dough. Continue to mix on low until the butter is incorporated and the dough is smooth, elastic and pulls away from the sides of the bowl, about 5-6 minutes. (NOTE: The dough should be thick, yet soft and slightly sticky. If the dough is too sticky to handle and doesn’t pull away from the sides of the bowl when mixing, add more flour, 1 tablespoon at a time. Don’t add TOO MUCH flour – you want fluffy rolls, not dense rolls.)
- Form rolls: Transfer the dough to a lightly floured work surface and sprinkle the top of the dough with a little more flour. Use your hands or a rolling pin to very gently shape the dough into a rectangle. Using a sharp knife, cut the dough into 15 even pieces. With floured hands, roll and shape each piece into a ball by pulling down on the sides and pinching to seal underneath – they don’t need to be perfect! Transfer the balls to the greased pan – spacing them out evenly. Cover the baking dish with a large sheet of parchment paper.
- Quick Rise: Transfer the pan to the slightly warm oven. Let the dough rise for 15 minutes. Remove the dough from the oven. Preheat oven to 375 degrees F.
- Brush with Butter & Bake: Remove the kitchen towel and parchment paper from the rolls. Very gently brush the tops of the rolls with the melted butter – be careful not to press down and deflate the delicate rolls. Transfer to the oven and bake for 15-20 minutes or until the rolls are just golden.
- Serve: When rolls are done baking, generously brush melted butter or honey butter onto each warm roll. Sprinkle rolls with flakey sea salt and serve with more butter on the side. Enjoy!
Notes
- To properly measure flour:
- Fluff: Use a spoon or fork to stir the flour in its container. Don’t skip this step – flour will settle and become compact upon sitting.
- Spoon: Use a large spoon to spoon the flour from the container and into your measuring cup, making sure the flour is lightly overflowing the cup.
- Level: Use the back, straightedge of a knife to level off the flour. Repeat leveling off the surface of the flour until it’s smooth across the top of the measuring cup.
- Homemade Honey Butter:
- Ingredients: ¼ Cup Very Soft Butter + 1 ½ TBS Honey
- Directions: In a medium mixing bowl with a handheld mixer or the bowl of a stand mixer, Beat butter with a generous pinch of sea salt on medium speed until fluffy & creamy. Add the honey and beat until combined.
- Storage: Honey butter will keep in an airtight container in the refrigerator for up to 2 weeks.
Nutrition
Calories: 468kcal Carbohydrates: 84g Protein: 12g Fat: 9g Saturated Fat: 5g Trans Fat: 1g Cholesterol: 30mg Sodium: 170mg Potassium: 142mg Fiber: 3g Sugar: 6g Vitamin A: 230IU Vitamin C: 1mg Calcium: 37mg Iron: 5mg