dinner roll

These aren't exactly classic French rolls, but I'm positive their crackly crust and fluffy interiors will win you over. The trick is something I pulled straight from the bagel playbook—boiling the dough to create a moist skin that bakes up glossy and crisp. The result is simple hard rolls that are perfect for mopping up gravy, dunking in soup, or sandwiching around thick slices of your favorite cheese.

The Best Dinner Rolls (Fluffy, Crusty, and Chewy) Recipe

For the Yukone:

water (3/4 cup; 170 grams)

bread flour (1/2 cup; 70 grams)

For the Dough:

bread flour (2 3/4 cups; 380 grams)

sugar (1 tablespoon; 15 grams)

(6 grams) instant dry yeast,

For the Yukone: In a 2-quart stainless steel saucier or 10-inch skillet, combine water and flour. Cook over medium heat, whisking constantly, until mixture comes together in a thick, mashed potato–like paste, about 2 minutes. Scrape onto a plate, spread into a 1-inch layer, and cool until no warmer than 100°F (38°C), about 20 minutes.

For the Dough: Pulse flour, sugar, salt, and yeast in a food processor fitted with a metal blade. Once combined, add cooled yukone and water. Process until dough is smooth, about 90 seconds. Transfer to a lightly greased bowl (the dough will be slightly warm and incredibly sticky), cover with plastic, and refrigerate until roughly doubled in bulk, between 60 and 90 minutes depending on temperature of yukone. 

Turn dough onto a clean, un-floured surface, but do not deflate. Cut into 12 roughly equal portions (2 1/4 ounces or 60g each), cupping each beneath your palm and working in quick circular motions to form a smooth ball. Arrange on a parchment-lined half sheet pan, cover with plastic, and refrigerate overnight until puffy and soft, between 8 and 10 hours.

To Finish: Adjust oven rack to lower-middle position and preheat to 400°F (204°C). Fill a deep pot with about 3 inches of water and bring to a boil over high heat. Meanwhile, line a baking sheet or cutting board with a thick layer of paper towels. Cut parchment between each roll with a pair of scissors. Working with 4 dough pieces at a time, use parchment to lift and drop rolls into boiling water so that they are upside down. Boil exactly 60 seconds, then flip right side up with a slotted spoon (so the bottoms can skin over) and transfer to paper towels. (Along the way, the parchment squares can be gently tugged free or allowed to slip off on their own.) Arrange rolls on a parchment-lined half sheet pan; these can be baked immediately or left at room temperature up to 4 hours. Bake until blistered and golden brown all over, about 35 minutes.

Rolls can be served immediately or held at room temperature for up to 6 hours. Reheat in a hot oven for 5 to 10 minutes before serving if rolls have cooled and you prefer them hot.

These homemade rolls are a recipe that brings back memories of childhood. It's a basic, old-fashioned yeast roll recipe. They smell amazing while baking but be patient... good things come to those who wait. Dense but tender, they remind us of a Hawaiian roll in flavor but with a firmer texture. These rolls are delicious alone,...

The Best Sweet Yeast Roll Dough I Have Ever Found

c milk

c sugar

salt (can use less)

c butter, melted

c warm water (105-115 degrees)

pkg Fleischmann's active dry yeast

eggs,

c all-purpose flour, may need

butter

Garnished with rosemary and flaky sea salt, these sweet and buttery dinner rolls are perfect for sopping up all that sauce and gravy goodness.

Buttery Rosemary Rolls

c. whole milk

Vegetable oil, for oiling dough

c. all-purpose flour, plus additional for rolling

(2 1/4 tsp.) instant yeast

c. brown sugar

table salt

tbsp. rosemary leaves

Coarse, flaky sea salt,

Looking for an easy-to-make appetizer or an alternative to dinner rolls? These cheese puffs are the ticket.

How To Make Cheese Gougères

water

(4 ounces) unsalted butter, cut into several pieces

salt

mustard (optional)

all-purpose flour

grated cheese (6 ounces),

Heat the oven: Arrange 2 racks to divide the oven into thirds and heat to 450°F. Line 2 baking sheets with silicone baking mats or parchment paper; set aside.

Boil the water, butter, and salt: Place the water, butter, salt, and mustard if using in a 2- to 4-quart saucepan and bring to a rolling boil over medium-high heat, stirring to melt the butter.

Add the flour: Remove the pan from heat and add the flour all at once. Stir vigorously with a wooden spoon until the mixture comes together and resembles mashed potatoes.

Cook the dough: Return the pan to medium-low heat and stir for 3 to 5 minutes to dry out the dough. The dough is ready when it smells nutty, glistens, and is thick enough to hold a spoon upright. A film of starch on the bottom of the pan is normal.

Cool the dough: Transfer the dough to the bowl of a stand mixer fitted with a paddle attachment. (Alternatively, use an electric hand mixer or beat by hand with a stiff spatula.) Beat the dough on medium-low speed until it stops steaming and is just warm to the touch, about 1 minute.

Add the eggs and cheese: Continue beating and add the eggs in 4 additions. Wait for each addition to be absorbed and for the dough to smooth out before adding the next. Scrape down the sides of the bowl if needed between additions. In the end, the dough should come together in a very smooth, creamy batter. Beat in the cheese.

Scoop out the gougères: Scoop rounded tablespoons of dough onto the baking sheets, spacing the about 1-inch apart.

Bake the gougères at high heat: Bake for 5 minutes.

Reduce the oven temperature: Reduce the heat to 350°F. Bake until puffed, deep golden-brown, and dry to the touch (the cheese may still be bubbling a bit), rotating the sheets between racks and from front to back halfway through baking, 20 to 25 minutes more. The finished gougères will feel light and hollow when picked up.

Cool: Transfer the baking sheets to a cooling rack. Serve warm or at room temperature.

Pandesal is the quintessential bread roll of the Philippines. The slightly sweet bread is soft and fluffy. It&#039;s best enjoyed with salty cheese or peanut butter.

Pandesal (Filipino Bread Rolls)

dry yeast

(285 g) whole milk, warmed to 100-105 degrees F

(390 g) all-purpose flour

(195 g) bread flour

Tablespoons (43 g) unsalted butter, room temperature

(70 g) granulated sugar

Dissolve yeast in warm milk. Add 2 teaspoons of sugar. Stir to combine. Let stand for 5-10 minutes until yeast has activated and mixture is foamy.

In a large bowl, whisk together all-purpose flour, bread flour, and salt. Set aside.

&nbsp;Pour yeast mixture into the bowl of a stand mixer fitted with a hook attachment. Add remaining sugar, butter, and lightly whisked eggs.

With the mixer running on low speed, add the flour mixture in three additions. Once all the flour has been added, increase speed to medium. Continue to knead until dough comes together to form a smooth ball.

Remove from mixing bowl and transfer to a lightly oiled bowl. Cover with plastic wrap and let dough rise at room temperature for 1 hour, until dough has doubled in volume*. Punch dough down and divide into 24 equal parts.

Roll dough into balls and dip the top of the bread roll into breadcrumbs. Place rolls breadcrumb side up on a parchment lined 18x13-inch baking sheet. Cover dough with plastic wrap to prevent from drying out. Allow bread rolls to rise for 20-30 minutes, until bread rolls have puffed up.

Preheat oven to 350 degrees F. Remove plastic wrap and bake for 20-25 minutes until fragrant and golden brown. Eat bread rolls warm or at room temperature.&nbsp;All images and text ©The Little Epicurean.

A sesame-scented dough is slathered with kimchi compound butter to create the ultimate savory breakfast roll.  

Cheesy Kimchi Rolls

all-purpose flour,

sugar

(1/4-ounce) packet active dry yeast (2 1/4 teaspoons)

sesame oil

eggs

Cooking spray

cabbage kimchi (from

garlic

scallions

extra-sharp cheddar cheese,

black pepper

white sesame seeds

Place 8 tablespoons of the unsalted butter in a medium bowl and let sit at room temperature to soften while you make the dough. 

Instructions

Place 4 1/4 cups all-purpose flour, 2 tablespoons granulated sugar, 1 packet active dry yeast, and 2 teaspoons kosher salt in the bowl of a stand mixer fitted with the hook attachment and whisk to combine. (Alternatively, place in a large bowl if kneading by hand.)

Place 1 cup warm water (about 125ºF),1/4 cup toasted sesame oil, and 2 large eggs in a medium bowl and whisk to combine. Turn the mixer speed on to low and slowly pour in the egg mixture. Once all the egg mixture is incorporated, Increase the speed to medium-low and knead until the dough is smooth, soft, and forms a ball, 7 to 8 minutes. After 5 minutes, if the dough is sticking to the edges of the bowl, add more flour 1 tablespoon at a time. (If mixing by hand, stir until a shaggy dough forms, then knead on a work surface until a finger pressed into the dough springs back, about 7 minutes.)

Gently remove the dough from the bowl and coat the bowl in cooking spray. Return the dough to the bowl. Tightly cover the bowl in plastic wrap and let the dough rise in a warm place until nearly doubled in size, about 1 1/2 hours. Meanwhile, make the filling when the butter in the bowl is softened.

Make the dough: 

Prepare the following: Drain 2 cups cabbage kimchi in a fine-mesh strainer, pressing out any excess liquid with a rubber spatula. Place the kimchi in the bowl of a food processor and pulse until coarsely chopped, about 10 pulses. (Alternatively, chop the kimchi by hand.) Return the kimchi to the strainer and press out any excess liquid.

Heat a medium non-stick skillet over medium heat. Add the kimchi and cook until some liquid has evaporated, 4 to 5 minutes. Transfer back to the strainer to drain and cool.

Mince 4 garlic cloves and add to the bowl with butter. Thinly slice 3 medium scallions. Reserve 2 tablespoons of the greens for garnish, then add the remaining scallions to the bowl with butter. Add the cooled kimchi, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper, and stir to combine.

Grate 6 ounces sharp white cheddar cheese on the large holes of a box grater (about 1 1/2 cups). Coat a 9x13-inch baking dish with cooking spray. 

Make the filling: 

When the dough is ready, punch it down and transfer onto a lightly floured work surface. Flour a rolling pin and roll the dough into a 24x10-inch rectangle (about 1/3-inch thick), with a longer side closer to you.

Evenly spread the kimchi filling onto the surface of the dough, then sprinkle with the cheese. Starting at the bottom, roll the dough up tightly into a log, using a bench scraper as needed to help release the dough from the work surface. Pinch the seam together at the top.

Position the log seam-side down. Trim 1 inch off each end of the log and discard. Cut the log crosswise into 15 pieces. Arrange the rolls cut-side up in the baking dish, 5 across and 3 down.

Loosely cover in plastic wrap and let rise at room temperature for 25 minutes. Meanwhile, arrange a rack in the middle of the oven and heat the oven to 350°F. Melt the remaining 2 tablespoons unsalted butter in the microwave or in a small saucepan.

Uncover and brush the butter onto the rolls. Sprinkle with 2 tablespoons white sesame seeds. Bake until puffed, golden-brown, and a toothpick or skewer inserted in several spots comes out clean, 30 to 35 minutes.

Fill and assemble the rolls: 

This over-the-top recipe is designed for the ranch obsessed, boasting a ranch dressing-infused buttermilk, a homemade ranch seasoning sprinkle, and a delicious ranch butter to slather on while they&#x27;re still warm.

Sky-High Ranch Biscuits

chives parsley

onion flakes or dried minced onion

garlic flakes, garlic powder

dill weed

baking powder

baking soda

buttermilk

ranch dressing,

(8 ounces) cold unsalted butter

cultured butter

ranch sprinkle

Arrange a rack in the middle of the oven and heat the oven to 425°F. Line a rimmed baking sheet with parchment if desired. If making the ranch butter, let 8 ounces cultured butter sit at room temperature to soften.

Make the ranch sprinkle: Place 1 tablespoon dried chives, 1 tablespoon onion flakes, 1 tablespoon dried garlic flakes, and 1 teaspoon dried dill weed in a small bowl and stir to combine.

Make the biscuits: Place 4 cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon baking soda, and 1 teaspoon kosher salt in a large bowl and whisk to combine. Place 1 cup buttermilk and 1 cup ranch dressing in a liquid measuring cup or medium bowl and whisk to combine.

Place a box grater over a small piece of parchment paper or a butter wrapper. Grate 1 stick of the unsalted butter on the large holes of a box grater. Add to the flour mixture and use your fingertips to work this butter into the dry ingredients until only pea-sized pieces of the butter remain. 

Grate the remaining 1 stick unsalted butter. Add to the flour mixture and gently toss to combine. If you have any small nubs of butter, chop that nub into 5 to 6 small pieces and add to the flour mixture.

Make a well in the dry mixture and pour in the buttermilk mixture. Stir with a wooden spoon until the dough comes together and pulls away from the sides of the bowl.

Transfer the dough to a lightly floured cutting board and pat into a 1-inch-thick rough rectangle with a shorter side closer to you. Sprinkle with about half of the ranch sprinkle. Fold the dough in half from top to bottom, then pat it back down into its original shape. Repeat with the folding and patting, alternating folding from each side, the bottom, and the top until you have completed a total of 8 folds. At the end, the dough should be a little springy to the touch.

Pat the dough into 9x13-inch rectangle that&#x27;s about 3/4-inch thick. Use a sharp knife to cut the biscuits into 12 square biscuits. Arrange the biscuits on the baking sheet so that the biscuits touch each other but not the sides of the pan. Sprinkle with about 2 teaspoons of the ranch sprinkle. 

Bake until the biscuits are golden-brown, 22 to 26 minutes. Meanwhile, mix the softened cultured butter with 1 tablespoon of the remaining ranch sprinkle if desired. Serve the biscuits with the butter. 

Homemade Ciabatta

(1/2 cup) water

active-dry yeast

(1 cup) all-purpose flour

(2 cups plus 2 tablespoons) water

Biga

(4 cups) all-purpose flour

Dissolve the yeast in the water. Add the flour and stir to form a thick, gloppy paste. Give it a good fifty or so brisk stirs to build up the gluten. Cover and let sit at room temperature eight hours or overnight.

By the next day, the biga will look soupy with many big bubbles dotting the surface.

Biga:

Dissolve the yeast in the water in the bowl of a standing mixer. Scrape the biga into the water and break it up with your spatula or squeeze it between your hands. You don&#x27;t need to completely dissolve the biga; just loosen it up and break it into stringy blobs.

Add all of the flour and the salt. Stir to form a thick, very wet dough. Let this rest for 10-20 minutes to give the flour time to absorb the water.

Fit your standing mixer with a dough hook and knead at medium speed for 15-18 minutes (Level 5 or 6 on a KitchenAid). Keep a close eye on your mixer as it has a tendency to &quot;walk&quot; on the counter at this speed.

The dough will start off sticking to the bottom and sides of the bowl. Around the 7-minute mark, it will start to pull away from the sides of the bowl, collect around the dough hook, and regularly slap the sides of the bowl. If it doesn&#x27;t, nudge your mixer speed up a notch. Also, if the dough starts climbing the dough hook, stop the mixer and scrape it down again. By the end of kneading, the dough will look smooth and creamy with a glossy shine. It will puddle back into the bowl once you turn off the mixer, and this is fine.

Cover the bowl and let the dough rise at 70° - 75° for 2-3 hours, until tripled in bulk.

Dust your work surface heavily with flour. Set two sheets of parchment near your work surface. Scrape the dough out of the bowl onto the flour, taking care not to deflate it too much. Dust the top of the dough with more flour. Using a pastry scraper or pizza wheel, cut the dough in two pieces for loaves or into 16 pieces for rolls.

Brush your hands with flour. Working gently but swiftly, scoop the the loaves (or the rolls) one at a time from the work surface to the parchment. Press your fingertips about halfway into the dough to dimple the surface and slightly flatten the loaves (or rolls). Let the loaves (or rolls) rise, uncovered, for 30-40 minutes. When ready to bake, they should look pillowy with many big bubbles just beneath the surface.

Preheat the oven to 475°F while the loaves are rising. If you have a baking stone, put it in the oven now.

When ready to bake, slide the loaves, still on the parchment, onto a pizza peel or baking sheet. Transfer them to the oven to cook, either on the baking stone or directly on the baking sheet if you don&#x27;t have a stone. Bake for 20-30 minutes, until puffed and golden brown. Slip the parchment out from under the loaves and cool completely before eating.

Ciabatta:

Parmesan Garlic Pull-Apart Chebe Rolls

eggs, (whites and yolks separated)

Tbsp oil or softened butter*

sharp cheddar cheese, shredded

(7.5 oz) Chebe Original Cheese Bread Mix

Parmesean cheese and garlic powder

Preheat oven to 400F (380F with convection oven)

In a bowl and with an electric mixer, beat egg whites until just past frothy. Beat in egg yolks.

Add the oil/butter and the cheddar cheese. Beat until it is thick/fluffy/chunky.

Add the water and then, using a fork or mixing spoon, blend in the Chebe mix.

Continue mixing. You will use your hands to thoroughly blend the dough until it is smooth. When the dough is well blended, form it into a smooth ball.

Lightly grease a 6-cup muffin tin (may use a 12-cup tin).

Separate the dough into 24 equal-sized dough balls (36 balls if using a 12-cup tin).

Add 4 balls to each cup (3 balls if using a 12-cup tin).

Sprinkle each with Parmesan cheese and a pinch of garlic powder.

Bake for about 20 to 22 minutes.

This 1 Hour Dinner Rolls recipe makes 30 soft and buttery rolls. This recipe will cost $3.32 to make, that’s just 12¢ per serving! 

Large Batch 1 Hour Dinner Rolls

milk

honey

Tablespoons instant yeast

Add water, milk, 4 Tablespoons of butter (cut into 8 pieces), and honey to a 4-cup measuring cup or small microwave-safe bowl. Microwave for 90 seconds, and then 15-second intervals, until the butter is melted and the mixture is between 100-110 degrees F.

Whisk the yeast into the mixture and let it sit for 4 minutes. Then, pour the mixture into the bowl of a stand mixer (you’ll need to use a rubber scraper to get the settled honey from the bottom of the measuring cup).

Add 7 cup of flour and salt to the stand mixer. Mix with the dough hook on low speed until the flour is absorbed into the wet ingredients. Keep adding more flour, ¼ cup at a time, until the dough pulls away from the sides of the bowl and the dough is not sticky, just slightly tacky.

Knead on medium speed for 3 minutes. Then, transfer the dough to a large greased bowl. Cover the dough with a clean kitchen towel, and let the dough rise for 20 minutes.

Grease a standard rimmed baking sheet (18”x13”) with nonstick cooking spray; set aside.

Punch the dough down and divide the dough into 30 pieces. Working quickly, roll the dough into balls and place them on the prepared baking sheet (make 6 rows of 5).

Cover the dough with a kitchen towel again. Move the oven rack to the middle position and preheat the oven to 400 degrees F.

Once the oven has preheated, remove the towel from the rolls and bake for 15-18 minutes, or until the rolls are light golden brown on top and baked through.

Melt 4 Tablespoons of butter in a small bowl, and brush the tops of the rolls with the butter. Serve.

How To Make 1-Hour Dinner Rolls

vegetable oil

active dry yeast

butter and kosher salt,

Storage: These rolls are best if eaten within a day or two, but will keep in an airtight container at room temperature for up to 1 week. They can also be frozen for up to 3 months and reheated, straight from the freezer, in a warm oven.

The Kitchn

Meghan Splawn

Step 1

Prep the oven and baking dish: Arrange a rack in the middle of the oven and heat to 400°F. Coat a 9x13-inch baking dish with cooking spray or melted butter; set aside.

Step 2

Proof the yeast: Combine the water or milk, sugar, oil, and yeast in the bowl of a stand mixer. Set the mixture aside for 5 minutes to give the yeast a bubbly jumpstart.

Step 3

Mix the dough: Attach the dough hook to the stand mixer. Add 15 ounces (3 cups) of the flour, egg, and salt to the yeast mixture and mix on medium speed for 5 minutes. Add the remaining 5 ounces (1 cup) of flour and mix on medium speed for 10 to 15 minutes to create a sticky dough. At the 6-minute mark during the second mix, the dough should pull away from the sides and slap the sides of the bowl.

Step 4

Divide the dough: Generously flour a work surface. Transfer the dough onto the work surface and divide into 12 equal portions (about 3 ounces each). Loosely roll and fold each portion into a ball, then place them side by side in the prepared baking dish, 4 across and 3 down.

Step 5

Rise the rolls: Cover the dish with a kitchen towel and let the dough rise until doubled in size, about 10 minutes.

Step 6

Bake: Bake until golden brown, 12 to 15 minutes.

Step 7

Finish and cool: While the rolls are still warm, brush the tops with melted butter and sprinkle with additional salt. Remove from the pan immediately to cool slightly before serving.

Soft 30 Minute Honey Butter Rolls are made from scratch - start to finish - in just 30 minutes!

Top 13 dinner roll recipes from across the web

The most viewed dinner roll recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

The Best Dinner Rolls (Fluffy, Crus...

The Best Sweet Yeast Roll Dough I H...

Buttery Rosemary Rolls

How To Make Cheese Gougères

Pandesal (Filipino Bread Rolls)

Cheesy Kimchi Rolls

Sky-High Ranch Biscuits

Homemade Ciabatta

Parmesan Garlic Pull-Apart Chebe Ro...

Large Batch 1 Hour Dinner Rolls

How To Make 1-Hour Dinner Rolls

30 Minute Honey Butter Rolls

Cheddar Bay Biscuits (Red Lobster C...

Top 13 dinner roll recipes from across the web

The most viewed dinner roll recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

The Best Dinner Rolls (Fluffy, Crus...

The Best Sweet Yeast Roll Dough I H...

Buttery Rosemary Rolls

How To Make Cheese Gougères

Pandesal (Filipino Bread Rolls)

Cheesy Kimchi Rolls

Sky-High Ranch Biscuits

Homemade Ciabatta

Parmesan Garlic Pull-Apart Chebe Ro...

Large Batch 1 Hour Dinner Rolls

How To Make 1-Hour Dinner Rolls

30 Minute Honey Butter Rolls

Cheddar Bay Biscuits (Red Lobster C...

The most viewed dinner roll recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine