There’s something special about homemade bread, especially when it comes to dinner rolls. Slightly warm, soft, and fluffy, they’re the perfect accompaniment to any meal. Whether you’re serving a family dinner or hosting a holiday feast, these homemade soft dinner rolls are sure to be a hit.
Dinner Rolls are easy to make!
The best part? The recipe is easy and straightforward, so even if you’re not an experienced baker, you can still make these rolls with ease. In fact, I highly suggest making two batches, as they’re simply too good to pass up.
What is the secret of soft dinner rolls?
The secret to making soft dinner rolls is to use the right combination of ingredients and handle the dough gently. Sugar provides many of the properties that soft bread endures. It’s a natural tenderizer, and, importantly, it reduces water activity. With the addition of sugar, the bread will be softer and keep soft for longer.
How to make soft dinner rolls?
First, prepare the dough. Knead until the dough is soft, a bit sticky but quite elastic, and pulls away from the sides of the bowl. Let it rise at room temperature for 90 minutes or until doubled in size.
Transfer the dough to a floured surface and cut it into 15 pieces. Shape them into rolls and place them on a parchment paper lined pan with a distance between them to allow them to rise. Cover with a greased plastic wrap and let it rise for another hour at room temperature before baking. Bake at 375F (190C) for 15-20 minutes or until lightly brown.
Remove rolls from the oven and brush with melted butter. Serve the rolls while still warm.
How do you make soft dinner rolls in advance?
One of the great things about this recipe is that you can make the dough and shape the rolls in advance, then refrigerate the dough or freeze the rolls until you’re ready to bake them. This is especially helpful if you’re hosting a holiday meal or other gathering and want to have warm, fresh rolls on the table.
To freeze the rolls, simply shape them as directed in the recipe, then place them on a baking sheet and freeze until solid. Once frozen, transfer them to an airtight container or freezer bag and store in the freezer for up to a month.
When you’re ready to bake the rolls, remove them from the freezer and place them on a baking sheet. Cover loosely with plastic wrap and let them thaw in the refrigerator overnight. Once they’re thawed, let them come to room temperature. Continue with the rising and baking process as directed in the recipe.
Of course, if you prefer, you can also refrigerate the rolls instead of freezing the shaped rolls. After the first rising, shape the rolls and place the rolls on the baking sheet. Cover with greased plastic wrap and refrigerate for up to 18-20 hours. Let them come to room temperature before baking, for about 45 minutes to 1 hour. Bake and brush with melted butter.
What to serve with dinner rolls?
Homemade soft dinner rolls are the perfect addition to any meal, and they’re easy to make in advance, too. Whether you’re hosting a holiday gathering or simply want to treat your family to a delicious homemade dinner, these rolls are sure to be a crowd-pleaser.
So, add them to your Thanksgiving recipe list, Christmas recipe collection, or to Easter recipe list. Enjoy them warm with butter and jam or use them to make sandwiches the next day with your leftover holiday ham or turkey. We also love to pair these rolls with our recipe of Oven Cooked Pulled Pork. One thing is for sure: these rolls will be a hit! Hope you will try them out and make sure to tag me on Instagram if you do. Enjoy!
YOU MAY ALSO LIKE:
Homemade Cinnamon Rolls
Homemade Crescent Rolls
Recipe adapted after what megan’s baking
- 3 ¼ cups (400g) all-purpose flour
- 2 tbsp (30g) sugar
- 1 tsp (5g) salt
- 1 cup 240ml) milk , slightly warm
- 20g fresh yeast (1 tbsp active dry yeast)
- 3 tbsp (45g) butter , softened
- 1 egg , beaten
- 1 tbsp (15g) butter , melted
- Prepare the dough. Add 1 tbsp (15g) of sugar over the fresh yeast and stir until it liquefies. Add 1/4 cup (60ml) milk. Stir to dissolve.
- In a large bowl combine flour, 1 tbsp (15g) sugar and salt. Add dissolved yeast, the rest of 3/4 cup (180ml) milk, beaten egg and butter. Stir to combine and knead until the dough is soft, a bit sticky but quite elastic and pulls away from the sides of the bowl. Transfer to a greased bowl and cover with plastic wrap. Let it rise at room temperature for 90 minutes or until doubled in size.
- Sprinkle flour on the working surface, place the dough and cut in 15 pieces. Form into rolls and place on a parchment paper lined (9×13 inch – 23x33cm) pan with distance between them to allow them to rise. Cover with a greased plastic wrap and let it rise for another hour at room temperature. If you want to top the rolls wih seeds it is best to brush them first with beaten eggs and sprinkle seeds before baking.
- Preheat oven to 375F (190C). Bake the rolls for 15-20 minutes or until lightly brown.
- Remove rolls from oven and brush with melted butter. Serve the rolls warm.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.
I am totally going to try those, they look like little pieces of happiness <3
Rolls are maaaaybe my favoritest part of all meals. And these look worthy of my adoration!
love your recipes and anxious to make those hot rolls…..mmm thanks for all the great recipes
Can I use bread maker machine for kneading? Tnx
Yes, you can use a bread machine for kneading.
this recipe looks great!! Can I substitute the fresh yeast with other yeast? (I only have yeast for bread maker)
Yes, it is ok to use yest for bread.
Hi. Can use bread flour instead of all purpose flour?
sure.. will be just fine
My rolls did not rise after forming them into rolls. I followed directions exactly.
The first rise was fine. What could have happened?
Can you use self rising flour?
Hi if I am using active dry yeast what is the process I fallow? Will you let me know as soon as possible . Hoping to make the rolls today
at the second proofing, how long does it have proof for? Is it possible at the second proofing to keep it like this until you are ready to bake, maybe hours later or the next day?
Can I use the electric stand mixer for kneading the dough?