I love these dinner rolls. They are buttery and soft. Shaping them takes almost no time at all. I make them every Sunday with either roast beef or roast chicken. My kids and husband just gobble them up. This recipe is also great for cinnamon rolls.
Not only are they delicious, but I have the recipe memorized. I love recipes like this because it makes homemaking easier. There are some days I make jam, rolls, and peel potatoes all at the same time. So if I can be on autopilot to make these things, they aren’t a hassle or stressful. Of course, it took several, probably dozens, of times for me to feel comfortable making this without referring to the recipe. But that’s how homemaking is! We make things over and over again out of necessity until it just becomes part of our day.
I like to top the rolls with butter the moment they’re out of the oven. The butter gives them a wonderful shine and a softer exterior.
How sticky should the dough be?
If the dough is still sticky, it means the flour is hydrated and will result in light, fluffy rolls. But how sticky is that? The dough should stick to your hand without leaving any dough behind. If you’re using a mixer, the dough should not stick to the sides of the bowl while mixing but will start to stick when the mixer is off.
Can I half the recipe?
Of course! Just half all the ingredients. And when you’re dividing the dough after the first rise, divide into two balls instead of four. This will make 24 rolls.
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Dinner Rolls
- Prep Time: 120 minutes
- Cook Time: 10-15 min
- Total Time: 180 min
- Yield: 48 rolls 1x
Description
The only dinner roll recipe you’ll ever need!
Ingredients
- 2 tbsp active dry yeast
- 1/3 c. sugar
- 2 c. warm water
- 2/3 c. instant dry milk
- 6–8 c. flour
- 2 eggs
- 1/3 c. butter
- 2 tsp salt
Instructions
- Add warm water and yeast into a mixing bowl then sprinkle sugar on top of the yeast. Allow yeast to activate for 5-10 minutes.
- Once yeast is activated and bubbly, add remaining ingredients with only half the amount of flour. Don’t put salt right on top of yeast, it will prevent the yeast from rising. Tip: Add salt on top of the flour.
- Knead the dough in a mixer with a dough hook on low/medium speed for 5 minutes. If kneading by hand, knead for 10 minutes. While kneading, add remaining flour 1/2 cup at a time until the dough is smooth and soft. The dough should still be slightly sticky, this is why I prefer a mixer for this recipe. See note above for how sticky the dough should be.
- Form the dough into a ball and place it in a greased bowl. Cover with plastic wrap and rise for 60-90 minutes or until double in size.
- Prepare two large baking sheets by either greasing with cooking spray or cover with parchment paper. I fit 24 rolls on each of my baking sheets.
- Divide dough into 4 balls.
- Roll each ball into a circle. Use a pizza cutter and cut 12 slices of dough, like a pizza.
- Roll up each slice like a croissant and place on a large baking sheet.
- Repeat steps 7-8 until you have 48 rolls.
- Rise for 45-60 minutes.
- Bake at 375 for 10-13 minutes.
- Rub butter on top of the rolls when they come out of the oven. I use a cold stick of butter for this.
- Serve hot with butter or jam!
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