Commercial yeast wasn't available until 1868—before then, American bakers kept sourdough starters alive for decades to make rolls.
Homemade Dinner Rolls
Get ready to delight your taste buds with these irresistibly soft and airy dinner rolls, a perfect addition to any family feast! Whether you choose to incorporate tangy sourdough discard or keep it simple, the combination of warm milk and a touch of honey will make these rolls utterly addictive. Bake up a batch and watch them disappear from the table!
Prep
90
min
Cook
20
min
Serves
12
people
Level
intermediate
The Story
These pillowy American dinner rolls trace their DNA straight to 18th-century German immigrants who brought their hefty schwarzbrot traditions to Pennsylvania, then watched horrified as their descendants ditched the dense rye for fluffy white flour—what started as sturdy peasant fuel morphed into the buttery table cushions that now grace every Thanksgiving spread from Maine to California, proving Americans can make anything softer and sweeter.
Regional Twist
In Charleston, South Carolina, they replace half the all-purpose flour with fine-ground hominy flour and brush the risen rolls with bacon fat instead of egg wash, creating biscuit-roll hybrids.
📝 Ingredients
Shopping List
- 1 unit egg
Pantry Items
Amounts also listed in instructions below
- 3 cups (360 g) all-purpose flour
- butter (to taste)
- instant yeast (to taste)
- salt (to taste)
- sugar (to taste)
- 1 cup (237 ml) warm water
👨🍳 Instructions
- 1
In a large bowl, combine warm water, sugar, and instant yeast. Let it sit for about 5 minutes until frothy.
- 2
Add flour, salt, and melted butter to the yeast mixture. Mix until a dough forms.
- 3
Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.
- 4
Place the dough in a greased bowl, cover, and let it rise for about 1 hour or until doubled in size.
- 5
Preheat the oven to 375°F (190°C).
- 6
Punch down the dough and divide it into 12 equal pieces. Shape each piece into a roll.
- 7
Place the rolls on a greased baking sheet, cover, and let them rise for another 30 minutes.
- 8
Brush the tops with beaten egg for a golden crust.
- 9
Bake for 15-20 minutes or until golden brown. Brush with butter after baking.
💡 Pro Tips
- ✓Heat your water to exactly 105-110°F for instant yeast activation because temperatures above 120°F kill the yeast cells, while below 95°F slows fermentation dramatically.technique105-110°F
- ✓Knead until the dough passes the windowpane test - stretch a small piece thin enough to see light through without tearing, indicating proper gluten development for structure.technique
- ✓Create a humid proofing environment by placing a pan of hot water on the oven's bottom rack (oven off) to maintain 75-80°F and 80% humidity for optimal rise.equipment75-80°F, 80% humidity
- ✓Brush egg wash 5 minutes before baking, not earlier, because the proteins will set and create an uneven, mottled appearance if applied too early.timing5 minutes before baking
- ✓Bake until internal temperature reaches 190-200°F because at this point the starches are fully gelatinized and the crumb structure is set without being dry.technique190-200°F
Share this recipe
Prep
90
min
Cook
20
min
Serves
12
people
Level
intermediate
Share this recipe
Commercial yeast wasn't available until 1868—before then, American bakers kept sourdough starters alive for decades to make rolls.
Homemade Dinner Rolls
Get ready to delight your taste buds with these irresistibly soft and airy dinner rolls, a perfect addition to any family feast! Whether you choose to incorporate tangy sourdough discard or keep it simple, the combination of warm milk and a touch of honey will make these rolls utterly addictive. Bake up a batch and watch them disappear from the table!
The Story
These pillowy American dinner rolls trace their DNA straight to 18th-century German immigrants who brought their hefty schwarzbrot traditions to Pennsylvania, then watched horrified as their descendants ditched the dense rye for fluffy white flour—what started as sturdy peasant fuel morphed into the buttery table cushions that now grace every Thanksgiving spread from Maine to California, proving Americans can make anything softer and sweeter.
Regional Twist
In Charleston, South Carolina, they replace half the all-purpose flour with fine-ground hominy flour and brush the risen rolls with bacon fat instead of egg wash, creating biscuit-roll hybrids.
📝 Ingredients
Shopping List
- 1 unit egg
Pantry Items
Amounts also listed in instructions below
- 3 cups (360 g) all-purpose flour
- butter (to taste)
- instant yeast (to taste)
- salt (to taste)
- sugar (to taste)
- 1 cup (237 ml) warm water
👨🍳 Instructions
- 1
In a large bowl, combine warm water, sugar, and instant yeast. Let it sit for about 5 minutes until frothy.
- 2
Add flour, salt, and melted butter to the yeast mixture. Mix until a dough forms.
- 3
Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.
- 4
Place the dough in a greased bowl, cover, and let it rise for about 1 hour or until doubled in size.
- 5
Preheat the oven to 375°F (190°C).
- 6
Punch down the dough and divide it into 12 equal pieces. Shape each piece into a roll.
- 7
Place the rolls on a greased baking sheet, cover, and let them rise for another 30 minutes.
- 8
Brush the tops with beaten egg for a golden crust.
- 9
Bake for 15-20 minutes or until golden brown. Brush with butter after baking.
💡 Pro Tips
- ✓Heat your water to exactly 105-110°F for instant yeast activation because temperatures above 120°F kill the yeast cells, while below 95°F slows fermentation dramatically.technique105-110°F
- ✓Knead until the dough passes the windowpane test - stretch a small piece thin enough to see light through without tearing, indicating proper gluten development for structure.technique
- ✓Create a humid proofing environment by placing a pan of hot water on the oven's bottom rack (oven off) to maintain 75-80°F and 80% humidity for optimal rise.equipment75-80°F, 80% humidity
- ✓Brush egg wash 5 minutes before baking, not earlier, because the proteins will set and create an uneven, mottled appearance if applied too early.timing5 minutes before baking
- ✓Bake until internal temperature reaches 190-200°F because at this point the starches are fully gelatinized and the crumb structure is set without being dry.technique190-200°F