dinner rolls recipe

These homemade buttermilk dinner rolls simply cannot be beat! So soft and fluffy with the teensiest hint of tangy buttermilk, and baked and ready to eat with a big pat of butter or jam in just 45 minutes! 

1 Hour Buttermilk Dinner Rolls

butter (divided)

buttermilk

Fleischmann's RapidRise® Yeast

honey

salt

all-purpose flour (as needed)

Preheat the oven to 400 degrees and butter a 9x13 inch pan.

Add buttermilk and 4 tablespoons butter to a liquid measuring cup. Microwave for 20 seconds at a time until butter is mostly melted. Buttermilk should be very warm but you should still be able to touch it without burning your finger (about 110 degrees).

In a large bowl, combine honey and yeast.

Whisk in buttermilk and butter mixture.

Whisk in salt and egg.

Add 2 1/2 cups flour.

Mix (by hand, or with an electric hand mixer, or you can do this in the bowl of a stand mixer fitted with a dough hook attachment) until flour is completely incorporated.

Gradually add more flour, 1/4 cup at a time, until dough comes together just enough to form a ball. (It will stick be quite sticky! You should be able to handle it with heavily floured hands.)

With floured hands, transfer to a lightly floured surface (be careful not to use too much flour as it will dry out your dough) and knead for 4-5 minutes until dough is smooth and elastic.

Divide dough into 12 equal-size pieces and roll each into a ball. Place 1 inch apart in prepared pan.

Cover pan tightly with plastic wrap and let dough rise for 10 minutes in a warm place (I place mine near the preheated oven).

Uncover, and bake in preheated oven for 15-20 minutes until golden brown on top.

Brush immediately with remaining 2 tablespoons butter and serve.

Super soft and fluffy condensed milk bread/milk dinner rolls recipe. With these amazing tips and tricks, you&#039;ll bake like a pro in no time.

Fluffy condensed milk bread

3.5 c cake flour (see notes for AP flour substitution)

instant yeast

tsp salt

c whole milk (room temperature)

c condensed milk

unsalted butter (softened,

whole milk

tbsp condensed milk

unsalted butter (softened, at room temperature)

Combine all dry ingredients (flour, yeast, salt) in a mixing bowl of a stand mixer fitted with dough hook.

On slow speed, add wet ingredients (milk, condensed milk, egg) in dry ingredients and mix until cohesive dough starts to form. Approximately 30 seconds to 1 minute. Use rubber spatula to scrape any flour still sticks on the sides of the bowl if necessary.

Increase the speed to medium, then add softened butter one piece at a time. Make sure each piece is fully incorporated before adding the next. Then continue to mix the dough until it is smooth, elastic and pulls completely from the sides of the bowl.

Mixing &amp; kneading by mixer

Transfer the dough to a lightly floured surface (about 1tbsp is enough). Start kneading the dough by hand to form a rough ball by gentle picking the edge of the dough that’s farthest away from you toward the middle. Then gently pressing the dough down and away from you with the heel of your hand.

Turn the dough 90 degree and repeat the picking and pressing process to fold the dough. Repeat these steps a few times until the dough forms a completely smooth, round ball. Approximately 1 to 2 minutes. You can lightly sprinkle the dough with flour as needed along the way if the dough becomes a little bit sticky.

Extra kneading by hands

Put the smooth, round ball of dough (seam side down) in a lightly greased large mixing bowl. Cover tightly and let the dough rise double in size, approximately 1.5 to 2 hours. This proofing time is a standard used for most of bread/dinner rolls recipe.

First proof

Punch the dough to deflate then transfer it to a lightly floured surface.

Firmly pressing the dough into a square or rectangle with your hands and with the help of rolling pin. Just make sure the length of the dough is fit within the length of your chosen baking pan.

Start to picking the edge that is closed to you and carefully rolling the dough away from you to a cylinder. Remember to tuck the sides as you go. Then pinch the seam close tightly at the end.

Use serrated knife or your sharpest knife cut cylinder into pieces with equal thickness.

Shaping

Arrange the dough neatly, seam side dough in a lightly greased baking pan. Cover loosely with plastic wrap and let the dough rise almost double in size again, approximately 1 to 1.5 hours.

Second proof

Pre heat oven to 350F.

Lightly brush the top of the already proofed dough with egg wash mixture.

Bake for 35 to 40 minutes. Remember to turn the baking pan halfway through the process.

When the bread is done, lightly brush it with condensed milk glaze when the bread is just freshly out of the oven.

Finally, let the bread cool down to room temperature completely before serving.

Baking

These Dinner Rolls are soft, fluffy, and buttery, a classic no fail recipe that requires very little effort to make. The perfect addition to any meal!&nbsp;

Classic Dinner Rolls

tsp active dry yeast ((1 package) or instant yeast)

tbsp sugar

milk (warm

tbsp butter (unsalted, melted)

sugar

all-purpose flour

egg white (lightly beaten for brushing rolls)

tbsp poppy seeds (optional)

tbsp sesame seeds (optional)

Activate yeast: To the bowl of your mixer add the yeast, the 1 tbsp of sugar and the warm milk. Gently whisk it all together and allow it to rest for 10 to 15 minutes. After this time, if the yeast is good, it will froth.

Make dough: Add the butter, sugar, egg yolks, salt, and flour to the yeast mixture.&nbsp;Mix with the dough hook on low speed, until it's all incorporated. Increase to medium high speed and knead for another 5 minutes. The dough should be slightly sticky but still soft to the touch.

First rise: Place the dough in a lightly greased bowl, or the bowl from your mixer and cover it with plastic wrap. Let it rise until it doubles in size, about 45 minutes to an hour. See notes for rising.

Prepare baking dish:&nbsp;I normally use a 9x13 inch baking dish for these, so lightly grease your baking dish with cooking spray or butter.&nbsp;

Form rolls:&nbsp;Dust your work surface with a little flour, place the dough then press it down so that it deflates. Shape it into a ball. No need for additional kneading. Divide the dough in 16 equal pieces.&nbsp;To shape each piece into a roll, take a piece and flatten it with your palm or fingers. Fold it up into a ball by pinching the sides together, turn it over and roll it briefly. See video.&nbsp;Place the roll with the smooth side up onto the prepared baking sheet. Repeat with remaining dough pieces.

Second rise: Cover the pan with plastic wrap or a clean kitchen towel and let the dough rise again until it's doubled in size, another 30 minutes or so.&nbsp;

Prepare oven: Preheat the oven to 375 F degrees.&nbsp;

Brush rolls with eggs: Remove the plastic wrap or kitchen towel and brush the rolls with the egg white, so that they end up nice and shiny. Sprinkle with poppy seeds or sesame seeds, if preferred.

Bake: Bake the rolls for 30 minutes or until golden brown.

https://content.jwplatform.com/videos/No4BWoM4.mp4

These Dinner Rolls are soft, fluffy, and buttery, a classic no fail recipe that requires very little effort to make. The perfect addition to any meal!

Dinner Rolls

These classic, fluffy, homemade dinner rolls are the perfect, delicious rolls your whole family will love!

all-purpose flour (divided)

instant yeast (rapid rise)

milk (110 degrees)

butter

egg (room temperature)

tbsp butter (melted (for the top of the finished rolls))

Add 3 cups of flour, yeast, sugar, salt in the bowl of a stand mixer. Stir together. Add warm milk, softened butter, and egg.

Attach the dough hook and turn the mixer on to the lowest speed, mix until flour is incorporated, scraping down the sides of the bowl as necessary.

Increase speed to medium and beat for 2 minutes.

Add 1/2 cup flour and blend with the dough hook until incorporated. And another 1/2 cup flour and repeat, mixing at medium speed for another 1-2 minutes until a ball of dough is     formed. Add up to ½ of additional flour until the dough ball is slightly sticky and pulling away from the sides of the bowl.

Transfer the dough to a lightly greased bowl and cover with a towel and let rise for 30 minutes at room temperature.

Remove the towel and deflate the dough by punching down lightly.

Pinch off pieces of the dough to form 20 equally sized dough balls.

Transfer the rolls to a lightly greased 9 x 13 baking dish. Cover with a towel and let rise for an     additional 30 minutes at room temperature.

Preheat the oven to 375 degrees F. Bake the rolls for 15-17 minutes or until golden brown and cooked through. If the rolls are getting too brown, just tent the rolls with foil.

Remove rolls and brush hot rolls with the melted butter. Serve immediately or store cooled rolls in a plastic bag for up to 3 days.

These are the best jumbo dinner rolls that my mom has been making for years. The dough is extra soft and tender thanks to the addition of butter, milk, and eggs! So tasty!

Mom's Jumbo Dinner Rolls

water

milk

butter,

eggs

Heat the milk and butter together in the microwave to scald the milk and melt the butter, 2 to 3 minutes. Let the mixture cool for 10 minutes.

In a large mixing bowl, combine milk/butter mixture, water, yeast, sugar, and salt. Let yeast rest for 5 minutes.

Add half the flour, and mix for 3 to 5 minutes.

Add the eggs, one at a time, and mix until incorporated.

Add the rest of the flour, 1/2 cup at a time, until a soft dough forms. The dough should be soft and elastic, but not sticky. Knead with your mixer or by hand for 5 minutes.

Let the dough rise in a greased bowl for 30 to 60 minutes.

After rising time has passed, divide the dough into 32 pieces. Roll each piece into a round roll, and place it on a greased, rimmed baking sheet (that is 13x18 inches).

Once all the dough is shaped, cover the rolls, and let them rise for another 30 to 60 minutes. The sides of the rolls should be touching each other before you bake them, that's how you know they are ready. If your house is cold it might take a longer for them to rise this much. See the photos of the risen rolls in the blog post for reference. 

Once the rolls have at least doubled in size, bake at 400 degrees F. for 14 to 18 minutes, or until the tops are nice and golden.

Remove from the oven, and butter the tops of the rolls while still hot. Serve warm or at room temperature.

I made these for Thanksgiving dinner, at the last moment and for the first time.. They were absolutely AMAZING!!  Light, fluffy and oh so tasty..  I will for sure make these rolls again..  Thanks for sharing this amazing recipe!!

This is my go to recipe. They taste like fresh rolls from a bakery, no joke they are perfect. They also freeze well! Since I nailed it down, I've been making them often. I have great success with halving the recipe and making sure to leave a little room between them so they cook evenly. When I put them too close together the middle rolls don't get cooked enough. Thanks so much for this awesome recipe!

Made these for our Christmas dinner and they were delicious!  My late Mom use to make homemade rolls for Christmas and I want to carry on the tradition but didn’t have her recipe, because she didn’t use one. This one is the closest I have found &amp; the family loved them. This recipe is a keeper!

How do you get such a beautiful golden brown tops. My bottoms want to burn before I can brown tops

I made half the recipe. I shaped the dough into 12 to yield a dozen big rolls. They were the best tasting rolls…yeasty,  tender, and not dry.

Best dinner rolls I've made in years! Love this recipe! Printing it out to save for later. I made half of the dough into dinner rolls for Thanksgiving and put the other 1/2 in the refrigerator. I used the second 1/2 of the dough for cinnamon rolls the next day. YUMMY!!

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Fluffy condensed milk bread

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Top 5 dinner rolls recipe recipes from across the web

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1 Hour Buttermilk Dinner Rolls

Fluffy condensed milk bread

Classic Dinner Rolls

Dinner Rolls

Mom's Jumbo Dinner Rolls

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