The Best Dinner Rolls

BreadsDinnerEasyEatsKid-FriendlyRollssavoryThanksgivingYeast

Buttery, soft and light as a feather- this recipe for The Best Dinner Rolls has become my go-to roll recipe. They are delicious!

Best Dinner Rolls I had every intention of posting this recipe for The Best Dinner Rolls before Thanksgiving, but I ended up taking some much needed time off. Now that I’m back in full swing I thought I still must share these amazing rolls with you. 🙂
These dinner rolls are really incredible. They’re buttery, soft and truly light as a feather. You can eat one hundred of them, if you’re like me, and have no will power when it comes to bread. haha  
I love experimenting with bread recipes. Particularly rolls. I have many on my blog such as these French Bread Rolls, which are another go-to of mine. I also have Amazing Dinner Rolls. They are seriously amazing hence the title. And there is The World’s Best Dinner Rolls. ALL of them are delicious in their own way, but this recipe for the best dinner rolls have become my favorite at the moment.
I’m sure my carb-loving heart will go back and forth between all of them!

The Best Dinner Rolls
 
Prep time
Cook time
Total time
 
Buttery, soft and light as a feather- this recipe for The Best Dinner Rolls have become my go-to roll recipe!
Author:
Recipe type: Breads Rolls
Serves: 24
Ingredients
  • 1½ cups warm whole milk (105 degrees F.), divided
  • ¼ cup granulated sugar
  • 2 teaspoons active dry yeast (I always use rapid rise/bread machine yeast)
  • 5 cups all-purpose flour
  • 6 Tablespoons salted butter, melted
  • 2 large eggs
Instructions
  1. In a small bowl stir together ½ cup of the warm milk, sugar and yeast. Let stand for 5 minutes or until foamy and bubbly. Stir in ½ cup of the flour. Set aside.
  2. In the bowl of a stand mixer, with the dough hook, beat melted butter, eggs and remaining 1 cup milk. Mix on low speed until combined.
  3. Add the yeast mixture and continue to beat until well combined.
  4. Gradually add in remaining flour and continue mixing until dough pulls away from the side of the bowl. Continue to beat on low speed for 5 minutes to knead dough.
  5. (Dough will be sticky, if it is too sticky then add ¼ cup flour but no more than that.)
  6. Spray a large bowl with non-stick spray. Place dough in bowl then cover with a clean kitchen towel. Let rise until doubled in size. About 1 to 2 hours depending on how warm your kitchen is.)
  7. Lightly flour a clean kitchen counter and turn out dough onto it. Divide dough in half and shape each half into a ball. Cover and let rest 10 minutes.
  8. Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper or grease with non-stick spray.
  9. Divide dough into 24 pieces (about 2 ounces each if you want to weigh them) and roll each into a ball. Place each dough ball, side by side, in prepared pan. Cover and let rise until double in size (about 30 minutes.)
  10. Bake for 20 minutes or until golden brown. Brush tops of rolls with melted butter. Serve warm and enjoy!

 


Join the Conversation

Rate this recipe:  

15 thoughts on “The Best Dinner Rolls

  1. These look delicious! In the directions you say to add the milk in the beginning but is it just the 1/2 cup at first? The directions aren’t real clear there. I am not a yeast baker and would love to try to make these so I am just checking for when I make these! Keep up the good work!

  2. Hi,!these rolls look incredible! I don’t have a stand mixer, and know my hand mixer isn’t up to it. Any suggestions for how long of a knead they would require? Thank you so much.

    1. Hi Ginny. These reheat well in the microwave. I also freeze my baked rolls in freezer ziploc bags. I microwave 4 frozen rolls at a time for about 2 minutes.

  3. I made these and feel like they are lacking something. I noticed there is no salt in the recipe. Is this correct? I feel like a little bit of salt would be all these need. Other wise they were good!

    1. I always use salted butter so that’s why I don’t add any extra salt. If you used unsalted butter that may have been why they needed some. If you use unsalted butter I would add a half teaspoon of salt next time 🙂

  4. Absolutely I will try this one , I already tried the French roll made it two days in a row , they are so good.. I can’t wait to try on this one, thank you for sharing I love bread I love to bake rolls and other bread.

© Life In The Lofthouse.
Site by
shares