Homemade Dinner Rolls Recipe

overhead view of 15 dinner rolls in a white baking dish.

Course: Bread, Side Dish

Cuisine: American

Prep Time: 20

Cook Time: 25

Rise Time: 3

Total Time: 3 45

Servings: rolls

Calories: 213kcal

Author: Becky Hardin

Whether you're cooking a beautiful holiday dinner or a quick weeknight meal, these fluffy homemade dinner rolls will fit right in. So say hello to your new go-to bread recipe!

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Equipment

Ingredients

4 cups bread flour 480 grams
2¼ teaspoons instant yeast 7 grams (1 envelope)
1½ teaspoons kosher salt 5 grams
1 cup milk 227 grams
½ cup unsalted butter 113 grams (1 stick), plus more for brushing
¼ cup granulated sugar 50 grams
2 large eggs 100 grams, room temperature and beaten

Instructions

In the bowl of a stand mixer, whisk the flour, yeast, and salt. Transfer the bowl to the mixer and secure the dough hook.
4 cups bread flour, 2¼ teaspoons instant yeast, 1½ teaspoons kosher salt
In a saucepan, heat the milk, butter, and sugar until it reaches 120-130°F. Add to the mixer with the dry ingredients.
1 cup milk, ½ cup unsalted butter, ¼ cup granulated sugar
Start the mixer on low and work up to medium speed. Mix for 2 minutes until combined.
Add in the eggs and mix on low, increasing to medium, until combined.
2 large eggs
Increase the speed to medium high and mix for 3 minutes.
Oil a large bowl, rub the oil up the sides to coat. Transfer the dough to the bowl and roll it around to coat it with the oil.
Cover and let rise until doubled in size, about 60-90 minutes.
Grease a 9x13-inch baking pan.
Punch down the dough and turn it out onto a floured surface.
Divide the dough into 15 equal portions (about 65 grams per roll). Roll each portion into a round smooth ball. (Watch the video to see our method!), then place them in the prepared baking dish.
Cover the rolls and let rise until doubled, about 60-90 minutes.
Halfway through the rise, preheat the oven to 350°F.
Bake for 20-25 minutes or until the rolls are browned and cooked through.
Brush with melted butter and serve warm!

Video

Notes

Make sure your yeast isn't expired!
Measure your flour using the spoon-and-level method to avoid dense, hard rolls.
Take care not to overheat the butter/milk/sugar mixture; otherwise, you could kill the yeast.
If the dough is too sticky, add up to an additional ⅓ cup of flour, 1 tablespoon at a time.
Tent the rolls with foil if they are browning too quickly in the oven.

Storage: Store homemade dinner rolls in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer for up to 3 months.

Nutrition