The Best Dinner Rolls
Dinner Rolls are (obviously) an essential part of most of our dinners. What can we say, we’re fans of carbs! But, this title doesn’t lie, these really are the Best Dinner Rolls. They are buttery, soft, fluffy, and delicious. A perfect addition to any meal. Do you have a favorite bread recipe?
What can I add to these rolls?
Although these rolls are delish as is, sometimes we like to change things up. Here are some of our favorite things to add to our roll dough:
- Herbs. This is one of our favorite things to add to our roll dough if we’re feeling a little fancy. Simply add 1/2 tsp of dried basil (#1443), oregano (#1445), thyme (#1444) and rosemary. Then, top your rolls with butter and coarse salt (#1147).
- Cinnamon Drops (#2776). If you have a sweet tooth like us, we think you will like this. Simply add 3/4 cups of Cinnamon Drops to your dough before baking. Also, try topping with butter and our Cinnamon Vanilla French Toast Sugar (#1536).
How do I keep my rolls fresh?
Unfortunately, Homemade Dinner Rolls don’t last very long. We recommend storing at room temp for up to 2 days. We suggest storing in a bread bag (#4238) or paper bag to help keep moisture without getting soggy. In addition, you can store in an airtight container or foil (#1963) and freeze up to 3 month.
More carb-filled favorites:
The title doesn’t lie, these really are the Best Dinner Rolls. They are buttery, soft, fluffy, and delicious. A perfect addition to any meal.
The Best Dinner Rolls
- 4 -5 cups all-purpose flour (#2285)
- 2 Tbsp SAF instant yeast (#2446)
- 1/3 cup granulated sugar (#1632)
- 1 tsp salt (#1146)
- 1 1/2 cups warm milk
- 5 tbsp butter, softened
- 1 egg, room temperature
- 2 tbsp melted butter
- First, combine 3 cups of flour, yeast, sugar, salt, warm milk, butter, and egg in the bowl of a stand mixer.
- Attach the dough hook and turn the mixer on to the lowest speed and mix until flour is incorporated, scraping down the sides of the bowl as necessary.
- Increase speed to medium and beat for 2 minutes.
- Add 1/2 cup flour and blend with the dough hook until incorporated. And another 1/2 cup flour and repeat, mixing at medium speed for another 2 minutes until a ball of dough is formed.
- Add additional flour as necessary. The dough should be slightly sticky and soft and pulling away from the edge of the bowl.
- Transfer the dough to a lightly greased bowl and cover with a towel or plastic wrap (#6127). Let rise for 30 minutes at room temperature.
- Remove the towel or plastic wrap and deflate the dough by punching down lightly.
- Pinch off pieces of the dough and form 24 rolls. You can weigh them to keep the rolls close to the same size. Mine
wereabout 2 ounces each but this will vary depending on how much flour you added.
- Transfer the rolls to a lightly greased baking sheet (#5957) or 9 x 13 baking dish. Cover with a towel or plastic wrap (#6127) and let rise for an additional 30 minutes at room temperature.
- Preheat oven to 375 degrees. Bake the rolls for 12 to 15 minutes or until golden brown and cooked through. If the rolls are getting too brown, just tent the rolls with foil.
- Remove rolls and brush hot rolls with the melted butter. Serve immediately or store cooled rolls in a plastic bag for up to 3 days.