Dinner rolls became an American staple in 1876 when German bakers discovered adding potato water made bread stay soft for days.
Homemade Dinner Rolls
Indulge in the warm embrace of these delightful homemade dinner rolls that are irresistibly soft and pillowy! With just a handful of simple ingredients like all-purpose flour and a touch of buttery goodness, you'll create the perfect sidekick for your holiday feast. Get ready to impress your guests with these fluffy treasures that are as fun to make as they are to devour!
Prep
15
min
Cook
25
min
Serves
12
people
Level
beginner
📝 Ingredients
Serves 12🥛Dairy & Eggs(5)
- Optional: Brie cheese for stuffed rollsoptional
- 4 Tbsp melted butter (56 g)
- Melted butter + flaky salt for topping
- 1 large egg
- 1 cup warm milk (120°F) (240 ml)
🫙Pantry Staples(3)
- 3 cups all-purpose flour (375 g)
- 3 Tbsp granulated sugar (45 ml)
- 2 1/4 tsp active dry yeast (11.2 ml)
🧂Spices & Seasonings(1)
- 1 1/4 tsp salt (6.25 ml)
👨🍳 Instructions
- 1
Mix warm milk, yeast, and sugar. Let sit for 15 minutes until foamy.
- 2
In a mixing bowl, combine melted butter, egg, salt, and the milk mixture.
- 3
Start mixing and gradually add in the flour until a dough forms.
- 4
Knead the dough by hand for a couple minutes until smooth.
- 5
Place in a greased bowl, cover, and let rise for 1 hour.
- 6
Divide into 12 balls. For cheesy rolls: split a dough ball, place a small piece of Brie in the center, and pinch closed.
- 7
Arrange in a 9x13 dish, cover, and rest for 20 minutes.
- 8
Brush the tops with melted butter and bake at 375°F for 20-25 minutes until golden.
- 9
When they come out of the oven, brush again with melted butter and top with flaky salt.
💡 Pro Tips
- ✓Heat your milk to exactly 105-110°F for yeast activation - too hot (above 120°F) kills the yeast, while too cool (below 100°F) prevents proper fermentation and foam development.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 optimal rise and texture.technique
- ✓Create a humid environment during the first rise by placing a bowl of hot water in your oven (turned off) to maintain 75-80°F and prevent surface drying that inhibits yeast activity.timing75-80°F
- ✓Brush rolls with butter containing 2-3% salt dissolved in it rather than plain butter - this creates better browning through the Maillard reaction and enhances flavor penetration.ingredient2-3% salt
- ✓Test doneness by tapping the bottom of a roll - it should sound hollow when internal temperature reaches 190-200°F, ensuring the starches are fully gelatinized.technique190-200°F
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