Soft Dinner Rolls, is there anything more comforting and inviting than a basket of these warm, pillowy clouds gracing your dinner table? I think not! Imagine the scene: a holiday feast, a cozy Sunday supper, or even just a simple weeknight meal, all elevated by the presence of these golden-brown beauties. But these aren't just any rolls; they're melt-in-your-mouth, utterly irresistible soft dinner rolls that will have everyone reaching for seconds (and maybe even thirds!).
The history of dinner rolls stretches back centuries, with variations found in cultures around the globe. From the crusty boules of France to the fluffy bao buns of Asia, bread has always been a staple, and the dinner roll is simply its more refined, often enriched, cousin. In America, they've become synonymous with Thanksgiving and Christmas, a symbol of abundance and shared joy. But their appeal extends far beyond special occasions.
What makes these rolls so universally loved? It's a combination of factors. The soft, yielding texture is incredibly satisfying, offering a delightful contrast to the slightly crisp exterior. The subtle sweetness and buttery flavor make them the perfect accompaniment to savory dishes, while their simple elegance elevates any meal. Plus, let's be honest, who can resist the temptation of tearing off a piece of a warm roll and slathering it with butter? They're pure comfort food, and I'm excited to share my foolproof recipe with you!
Ingredients:
- 3 cups (360g) all-purpose flour, plus more for dusting
- 1/4 cup (50g) granulated sugar
- 1 teaspoon salt
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1 cup (240ml) milk, warmed to 110-115°F (43-46°C)
- 1/4 cup (57g) unsalted butter, melted
- 1 large egg
- 2 tablespoons unsalted butter, melted, for brushing
Preparing the Dough:
- Activate the Yeast: In a large bowl, combine the warm milk, sugar, and yeast. Stir gently and let it sit for 5-10 minutes, or until the yeast is foamy. This step is crucial to ensure your yeast is alive and active, which will give you those lovely, fluffy rolls. If it doesn't foam, your yeast might be old or your milk might be too hot or cold, and you'll need to start again with fresh yeast and properly warmed milk.
- Combine Wet and Dry Ingredients: Once the yeast is foamy, add the melted butter and the egg to the bowl. Whisk everything together until well combined.
- Gradually Add the Flour: Add the flour and salt to the wet ingredients. Using a wooden spoon or a stand mixer with a dough hook attachment, mix until a shaggy dough forms. Be careful not to add all the flour at once; you might need a little less or a little more depending on the humidity and the type of flour you're using.
- Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes, or until the dough is smooth and elastic. If you're using a stand mixer, knead with the dough hook for 6-8 minutes on medium speed. The dough should be slightly tacky but not sticky. If it's too sticky, add a little more flour, a tablespoon at a time.
- First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for 1-1.5 hours, or until doubled in size. This first rise is essential for developing the flavor and texture of the rolls. A warm environment helps the yeast work its magic.
Shaping the Rolls:
- Punch Down the Dough: Once the dough has doubled, gently punch it down to release the air. Turn the dough out onto a lightly floured surface.
- Divide the Dough: Divide the dough into 12 equal pieces. I find it easiest to use a kitchen scale to ensure each piece is the same size, which helps the rolls bake evenly.
- Shape the Rolls: Roll each piece of dough into a smooth ball. To do this, cup your hand over the dough and move it in a circular motion on the counter, tucking the edges underneath until you have a smooth, round ball.
- Arrange in Baking Pan: Place the rolls in a greased 9x13 inch baking pan. Arrange them evenly, leaving a little space between each roll. They will expand as they rise and bake.
Second Rise and Baking:
- Second Rise: Cover the pan with plastic wrap or a clean kitchen towel. Let the rolls rise in a warm place for 30-45 minutes, or until they are puffy and almost doubled in size. This second rise is just as important as the first; it gives the rolls their final light and airy texture.
- Preheat the Oven: While the rolls are rising, preheat your oven to 375°F (190°C).
- Bake the Rolls: Once the rolls have risen, brush them with the melted butter. This will give them a beautiful golden-brown color and a delicious buttery flavor.
- Baking Time: Bake for 20-25 minutes, or until the rolls are golden brown on top. Keep an eye on them, as baking times can vary depending on your oven. If they start to brown too quickly, you can tent them with foil.
- Cool and Serve: Remove the rolls from the oven and let them cool in the pan for a few minutes before serving. Brush with additional melted butter, if desired. These rolls are best served warm!
Tips and Variations:
- Using a Stand Mixer: If you have a stand mixer, it will make the kneading process much easier. Use the dough hook attachment and knead on medium speed for 6-8 minutes.
- Overnight Rise: For a deeper flavor, you can let the dough rise in the refrigerator overnight. This will slow down the yeast activity and allow the flavors to develop more fully. Just make sure to bring the dough to room temperature before shaping the rolls.
- Sweet Rolls: To make sweet rolls, add a little more sugar to the dough and fill them with cinnamon sugar or your favorite sweet filling before shaping.
- Herb Rolls: For savory rolls, add some chopped fresh herbs, such as rosemary or thyme, to the dough.
- Garlic Butter: Instead of plain melted butter, try brushing the rolls with garlic butter for a savory twist. Simply melt some butter with minced garlic and a pinch of salt.
- Milk Alternatives: You can use non-dairy milk alternatives like almond milk or soy milk, but be aware that this might slightly affect the texture and flavor of the rolls.
- Gluten-Free Option: While this recipe is not specifically designed for gluten-free baking, you can experiment with gluten-free flour blends. Keep in mind that you might need to adjust the amount of liquid and add a binding agent like xanthan gum.
Troubleshooting:
- Rolls are not rising: Make sure your yeast is fresh and active. Also, ensure that the milk is warm enough but not too hot. A warm environment is crucial for the dough to rise properly.
- Rolls are too dense: This could be due to over-kneading or not letting the dough rise enough. Be careful not to overwork the dough, and make sure to give it enough time to rise in a warm place.
- Rolls are browning too quickly: If the rolls are browning too quickly, you can tent them with foil during the last few minutes of baking.
- Rolls are dry: Overbaking can cause the rolls to become dry. Keep an eye on them and remove them from the oven as soon as they are golden brown. Brushing them with melted butter after baking can also help to keep them moist.
Storage Instructions:
- Room Temperature: Store the baked rolls in an airtight container at room temperature for up to 2 days.
- Refrigerator: For longer storage, you can store the rolls in the refrigerator for up to 5 days. Reheat them before serving.
- Freezer: To freeze the rolls, wrap them tightly in plastic wrap and then place them in a freezer bag. They can be frozen for up to 2 months. Thaw them in the refrigerator overnight before reheating.
Reheating Instructions:
- Oven: Preheat your oven to 350°F (175°C). Wrap the rolls in foil and bake for 10-15 minutes, or until heated through.
- Microwave: Microwave the rolls for 15-30 seconds, or until heated through. Be careful not to overheat them, as they can become tough.
Why This Recipe Works:
This recipe is a classic for a reason! The combination of warm milk, sugar, and active dry yeast creates the perfect environment for the yeast to thrive, resulting in a light and airy dough. The melted butter adds richness and flavor, while the egg provides structure and moisture. The kneading process develops the gluten in the flour, which gives the rolls their characteristic chewiness. The double rise ensures that the rolls are light and fluffy, and the final brushing of melted butter adds a beautiful golden-brown color and a delicious buttery flavor.
Serving Suggestions:
- Serve these soft dinner rolls warm with butter, jam, or honey.
- They are also delicious served alongside soups, stews, and salads.
- Use them to make mini sandwiches or sliders.
- Serve them as part of a holiday meal or special occasion.
Nutritional Information (approximate, per roll):
- Calories: 180
- Fat: 6g
- Saturated Fat: 4g
- Cholesterol: 35mg
- Sodium: 150mg
- Carbohydrates: 28g
- Fiber:
Conclusion:
And there you have it! These soft dinner rolls are more than just a side dish; they're a warm, comforting hug on a plate. I truly believe this recipe is a must-try for anyone who loves the simple pleasure of freshly baked bread. The texture is unbelievably soft and fluffy, the flavor is subtly sweet and buttery, and the aroma that fills your kitchen while they're baking is simply divine. Trust me, once you've tasted these, you'll never want store-bought rolls again! But what makes these rolls truly special is their versatility. They're perfect alongside a hearty stew on a cold winter evening, or as a complement to a light summer salad. Imagine them served warm with a pat of butter melting into their soft, pillowy surface – pure bliss! Beyond the classic buttered roll, there are so many ways to enjoy them. Try using them to make mini sliders with pulled pork or shredded chicken. They're also fantastic for breakfast sandwiches with eggs, cheese, and your favorite breakfast meat. For a sweeter treat, you could even brush them with a simple glaze of powdered sugar and milk after baking. Here are a few serving suggestions and variations to get you started:Serving Suggestions:
- Serve warm with butter, jam, or honey.
- Use as slider buns for mini burgers or pulled pork sandwiches.
- Make breakfast sandwiches with eggs, cheese, and bacon or sausage.
- Pair with soups, stews, or salads.
- Bring them to your next potluck or holiday gathering – they're always a crowd-pleaser!
Variations:
- Garlic Herb Rolls: Add 1-2 teaspoons of garlic powder and 1-2 tablespoons of chopped fresh herbs (such as rosemary, thyme, or parsley) to the dough.
- Cheese Rolls: Sprinkle shredded cheddar, mozzarella, or Parmesan cheese on top of the rolls before baking.
- Sweet Rolls: Brush the baked rolls with a glaze made from powdered sugar and milk, or sprinkle with cinnamon sugar before baking.
- Whole Wheat Rolls: Substitute up to half of the all-purpose flour with whole wheat flour for a nuttier flavor and added fiber.
- Everything Bagel Rolls: Brush the tops of the rolls with an egg wash and sprinkle with everything bagel seasoning before baking.
Soft Dinner Rolls: The Ultimate Guide to Baking Perfection
Soft, fluffy, and buttery homemade dinner rolls. Perfect for holidays, special occasions, or any meal!
Ingredients
- 3 cups (360g) all-purpose flour, plus more for dusting
- 1/4 cup (50g) granulated sugar
- 1 teaspoon salt
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1 cup (240ml) milk, warmed to 110-115°F (43-46°C)
- 1/4 cup (57g) unsalted butter, melted
- 1 large egg
- 2 tablespoons unsalted butter, melted, for brushing
Instructions
- Activate the Yeast: In a large bowl, combine the warm milk, sugar, and yeast. Stir gently and let it sit for 5-10 minutes, or until the yeast is foamy.
- Combine Wet and Dry Ingredients: Once the yeast is foamy, add the melted butter and the egg to the bowl. Whisk everything together until well combined.
- Gradually Add the Flour: Add the flour and salt to the wet ingredients. Using a wooden spoon or a stand mixer with a dough hook attachment, mix until a shaggy dough forms.
- Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes, or until the dough is smooth and elastic. If using a stand mixer, knead with the dough hook for 6-8 minutes on medium speed.
- First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for 1-1.5 hours, or until doubled in size.
- Punch Down the Dough: Once the dough has doubled, gently punch it down to release the air. Turn the dough out onto a lightly floured surface.
- Divide the Dough: Divide the dough into 12 equal pieces.
- Shape the Rolls: Roll each piece of dough into a smooth ball.
- Arrange in Baking Pan: Place the rolls in a greased 9x13 inch baking pan. Arrange them evenly, leaving a little space between each roll.
- Second Rise: Cover the pan with plastic wrap or a clean kitchen towel. Let the rolls rise in a warm place for 30-45 minutes, or until they are puffy and almost doubled in size.
- Preheat the Oven: While the rolls are rising, preheat your oven to 375°F (190°C).
- Bake the Rolls: Once the rolls have risen, brush them with the melted butter.
- Baking Time: Bake for 20-25 minutes, or until the rolls are golden brown on top.
- Cool and Serve: Remove the rolls from the oven and let them cool in the pan for a few minutes before serving. Brush with additional melted butter, if desired.
Notes
- Yeast Activation: Ensure the yeast is foamy before proceeding. If not, the yeast may be old or the milk temperature may be incorrect.
- Kneading: The dough should be slightly tacky but not sticky. Add flour a tablespoon at a time if needed.
- First Rise: A warm environment is crucial for the dough to rise properly.
- Even Baking: Using a kitchen scale to divide the dough ensures even baking.
- Second Rise: This rise is just as important as the first for a light and airy texture.
- Baking Time: Baking times may vary depending on your oven. Tent with foil if browning too quickly.
- Serving: Best served warm.