While it might seem like a lot of work to make homemade dinner rolls, it's actually pretty simple. Most of the time is inactive because the dough is rising. This also makes a pretty large batch. One batch can last a while since these keep so well in the freezer (see more on that below).
Making these from scratch is also a good way to save money versus buying in the bakery or freezer section of the grocery store. These cost around $3 to make the whole batch. If you do a lot of baking, consider getting the yeast in bulk (a jar) rather than getting envelopes. It's much more economical to get the jar, but you do need to do enough baking with yeast to use it up before it expires and loses its superpowers to make the bread rise.
To me, rolls go with pretty much anything, but I will almost always have rolls with things like beef Red Wine Beef Stew, Orecchiette With Italian Sausage & White Wine Sauce, or Instant Pot Chicken Pot Pie Soup.
Kerrygold Irish Butter is my favorite butter to have on these most of the time, but cinnamon butter or honey butter is also a great choice. Syrup and Biscuits has a good recipe for Brown Sugar Cinnamon Butter, and Natasha's Kitchen has a good recipe for Honey Butter.
Storing & Reheating Homemade Rolls
These can be kept in the fridge for a few days. For anything beyond a few days, the freezer is a better choice.
These keep great in the freezer! I freeze them in gallon Ziploc bags, and try to push as much air out of the bag as possible. Just pop them in the oven straight from the freezer and heat until they're warmed through. The temperature doesn't matter much. I've reheated them anywhere from 350 to 400 because I'm usually reheating them when I have something else in the oven.
They can also be reheated in the microwave. From the fridge, microwave for 15-30 seconds (microwave times can vary widely). It won't take too much longer than that from the freezer.
Recipe Notes & Tips
Make sure your yeast is working. The first step of this recipe is stirring the yeast into ¼ cup hot water. Using the hottest water from your faucet will usually work for this unless your hot water heater is set very, very hot or to a lower temperature. If you have a candy thermometer or instant-read thermometer, it should be between 100℉ and 100℉. The yeast should foam after a few minutes. If it doesn't try again, but first check that your yeast isn't expired. Water being too hot or too cool is likely the culprit otherwise.
Let rise in a warm place free from drafts. I usually let the dough sit on top of my stove, especially if I've been using the oven to cook other things. My house is usually 68 to 70 degrees, and that's still warm enough.
Shape rolls into even sizes. This can require some trial and error since the dough is very springy, but it is important for even cooking time. Otherwise, some rolls might be overdone and some underdone.
Does your oven have hot spots? Rotate the pan halfway through cooking so the rolls bake evenly.
Homemade Dinner Rolls
Equipment
- Mixer with dough hook, or plan to knead by hand
- Large baking dish (ceramic or glass recommended)
- Wire cooling rack if not serving rolls immediately
- Kitchen thermometer (optional)
Ingredients
- ¼ cup hot water
- 2¼ teaspoon active dry yeast one envelope
- ¾ cup milk warmed to between 100-110℉
- ¼ cup butter softened (½ stick, or 4 tablespoons)
- 2 tablespoon sugar
- 1 teaspoon kosher salt
- 1 egg
- 3½ cups all-purpose flour plus more for dusting work surface
- 2 tablespoon butter for brushing
- vegetable oil
Instructions
- Measure ¼ cup hot water. Tips: Use hottest water from your faucet. If you have a candy thermometer or instant-read thermometer, it should be between 100℉ and 110℉.¼ cup hot water
- Stir in yeast. Set aside. Yeast should begin to foam after a few minutes. (If it does not foam, see the Notes section for troubleshooting.)2¼ teaspoon active dry yeast
- Transfer yeast and water mixture to the bowl of a mixer fitted with a dough hook.
- Add warm milk, butter, sugar, and salt. Begin to stir. Add egg. (Tip: Microwave milk for 30-45 seconds)¾ cup milk, ¼ cup butter, 2 tablespoon sugar, 1 teaspoon kosher salt, 1 egg
- Add flour ½ cup at a time. (Do not need to wait for flour to fully incorporate before adding more. This just prevents the flour from flying everywhere.)3½ cups all-purpose flour
- When all flour is incorporated, knead the dough with the dough hook on low for 10 minutes.
- Meanwhile, coat a large bowl with vegetable oil. Transfer the dough to the bowl, cover with a clean kitchen towel, and let rise for 1 hour.
- Dust work surface with flour. Lightly coat the bottom and sides of a large baking dish (or two) with vegetable oil. Tip: Use a paper towel to spread oil and absorb the excess oil.
- Punch down dough and transfer it to the work surface, breaking into two batches if needed.
- Shape the dough into a long log shape, about 2 inches wide and 1¼ to 2 inches tall (and whatever length gets you there).
- Cut the dough in 2 inch pieces, making rolls that are essentially 2 inch squares, or shape rolls into 2 inch balls.
- Lightly grease baking dish (or two) with vegetable oil using a paper towel.vegetable oil
- Place the rolls in a baking dish about 1 inch apart.
- Cover with a clean kitchen towel and let rise for 1 hour.
- Heat oven to 350℉.
- Melt 2 tablespoons butter. Brush rolls with butter.2 tablespoon butter
- Bake for 15-25 minutes until rolls are golden brown. Rotate the banking dish halfway through baking time if your oven has hot spots.
- Remove rolls from the baking dish. Transfer to a wire cooling rack if not serving immediately.
Notes
