Classic Dinner Rolls Recipe
This recipe has been in my cooking/baking repertoire for at least a couple decades which is why I say it truly is a no fail recipe. Every single time I make these, I end up with gorgeous dinner rolls. They’re so good that most of the time they don’t even last until the next day. There truly is nothing better than homemade dinner rolls. The smell in your house is divine, not to mention that when you pull these babies out of the oven, the satisfaction you get is worth the effort. However, very little effort is required for these dinner rolls.
Active Dry Yeast – Make sure to check the expiration date on your yeast. You can also use instant yeast if that’s what you have on hand, but you won’t need to activate it first. Sugar – I used granulated white sugar to feed the yeast and sweeten the dough a bit. Cane sugar will also work. Milk – You must use warm milk that is between 100°F and 110°F (38°C to 43°C). I like to use whole milk, but whatever is in your fridge will work. Butter – Always use unsalted butter to control the amount of added salt. The butter needs to be melted for this recipe. Egg Yolks – Used to add richness to the dough. Salt – A touch of salt is important to help develop the delicious flavor of the dough. Flour – Simple all-purpose flour is all you need. Egg White – Used to make an egg wash that gives the rolls a nice glossy finish and adheres the seeds to the dough. Seeds – It’s optional, but I like to top my rolls with poppy seeds and sesame seeds.
Activate The Yeast
If using active dry yeast, activate the yeast first. You can also use instant yeast, and if doing so, you do not need to activate it. Just add it to the rest of the ingredients. Please note that the amounts of the ingredients don’t change. To activate the yeast mix it with a bit of sugar and warm milk. Give it a little stir and let it rest for 10 to 15 minutes, until it starts to froth up. See notes on yeast in the recipe card for more information.
Make The Dough
Add the rest of the ingredients to the bowl of your mixer and mix until the dough comes together and is pulling away clean from the sides of your bowl. The dough will be a little sticky, but not too much.
First Rise
You can let the dough rise in the bowl of my mixer or in another bowl. Just cover it with a damp towel or plastic wrap and let it rest in a warm environment until doubled in size.
Shape Into Rolls
Once the dough has doubled in size, punch it down with your fist to deflate it a bit, then divide it into 16 equal size pieces. Shape it into rolls (watch video to see how) and place them into a baking dish.
Second Rise
Cover the baking dish with plastic wrap and let the rolls rise a second time until doubled in size. It should take another 30 minutes or so.
Top With Seeds And Bake
I like to brush my dinner rolls with a bit of egg to make them nice and shiny then sprinkle them with seeds such as poppy or sesame seeds. However, you can also brush the rolls with some melted butter. Bake the rolls in a preheated oven for about 30 minutes at 375°F (191°C) or until golden brown.
What If I Don’t Have A Stand Mixer?
No mixer, no problem. All you have to do is knead everything by hand. After you proof the yeast as instructed, if using active dry yeast, just add the rest of the ingredients to a large bowl and start by stirring everything with a wooden spoon until you can’t do it anymore. Transfer the dough to a clean work surface and knead by hand until all the flour is incorporated and you end up with a dough that is slightly sticky but soft to the touch.
Can I Use Instant Yeast?
Absolutely! It will even make your job easier since no proofing is required. That is basically the only difference between instant yeast and active dry yeast, no proofing required. Simply add the yeast to the rest of the ingredients and mix. Yes, you still need to add the milk, since that is most of your wet ingredients.
Develop The Gluten
While these rolls can be made “no knead” by just dumping all of the ingredients in a bowl and stirring them, the purpose of kneading is to develop gluten. By developing this gluten, your dough will rise nicely and you’ll end up with gorgeous high rolls instead of dense ones.
Allow Your Dough To Rise 2 Times
Most doughs require two rises. The first in the bowl and the second after shaping. These dinner rolls can be made the night before up until you shape them and place them in a baking pan. You can then cover them and place them in the fridge overnight. The rolls will continue to rise in the fridge but at a slower pace. The next morning, simply take them out from the fridge and let them come to room temperature before baking.
Give Your Rolls A Shiny Top
To get that nice golden, shiny top, brush your rolls with egg white or butter. Also, don’t be afraid to top them with your favorite seeds, such as poppy seeds, pepitas, sesame seeds, sunflower seeds, chia seeds, etc.
How To Store Leftover Dinner Rolls
Let the rolls cool completely. I usually place them on a cooling rack, and let them rest there until they come to room temperature, should take a couple hours. Wrap each roll in plastic wrap, tightly all around. If you use a plastic storage bag, push out all the excess air from inside, the air will dry the bread quicker. You can keep them at room temperature for 2 to 3 days. If you refrigerate them, they will dry out at a faster rate.
How To Freeze Dinner Rolls
If you’re lucky enough to have some leftover dinner rolls, you can freeze them.
How To Freeze Unbaked Dinner Rolls
Make the dough then shape them into rolls immediately. Do not let the dough rise. Place the rolls on a baking sheet lined with parchment or wax paper. Cover the pan with plastic wrap and place the pan in the freezer. Leave them in the freezer until the freeze solid and are rock hard. Take the baking sheet out, place them in a freezer bag and back in the freezer they go. They should last about 2 weeks. The day you want to serve them, place the frozen rolls on a baking sheet. Cover the pan and let them rise. Speed up the process by placing them in a warm oven. I usually preheat my oven to the lowest setting, then turn it off and let me dough rise in there, all nice and warm. Once the rolls have doubled in size, brush them with egg or butter, top them with seeds if preferred and bake as instructed.
How To Freeze Baked Rolls
Bake the rolls as instructed. Let them cool completely in the pan, then wrap them tightly with aluminum foil. Do not use plastic wrap as it will make the rolls soggy. Place the foil-wrapped pan in a freezer bag or storage container. Place them in the freezer and store them for up to 3 weeks. I wouldn’t keep them longer than that, as they might start to develop frost and freezer burn. To thaw the dinner rolls, remove the rolls from the freezer the night before you want to serve them. Remove the foil-wrapped rolls out of the freezer bag or storage container and let them thaw at room temperature overnight. You can serve them like this, but I prefer to reheat them in the oven for about 10 minutes at 300°F.
Other Homemade Dinner Rolls To Try
Soft Buttermilk Dinner Rolls Hawaiian Rolls Texas Roadhouse Rolls Crescent Rolls Homemade Slider Buns Honey Rolls
