easy homemade bread recipe

The best homemade dinner roll recipe. These dinner rolls are one of our family&#x27;s favorite foods and a staple at Thanksgiving, birthday dinners and pretty much every other celebration. I hope you enjoy these dinner rolls as much as we do!

If you give this recipe a try, let me know! Scroll down to rate this recipe and leave a comment for me!

Homemade Dinner Rolls

(100 grams) granulated sugar

tsp (10.75 grams) active dry yeast

egg + 1 large egg yolk, slightly beaten

tbsp (85.2 grams) unsalted butter, melted and cooled to room temperature

(900 grams) all-purpose flour

(113 grams) salted butter, melted (for brushing

Pour the milk into the bowl of a...

Pour the milk into the bowl of a standing mixer, and add the sugar and yeast. Stir to combine and then let sit for about 5 minutes to let the yeast begin to come alive. (*See note) Whisk in the egg, egg yolk and 6 tablespoons melted butter.

Fit your mixer with the dough hook, add...

Fit your mixer with the dough hook, add 5 cups of the flour and mix on low speed until the dough begins to come together. Slowly add enough of the remaining cup of flour so that the dough forms a soft, slightly sticky ball. This might take the entire remaining cup or only a bit of it. What you're looking for is a soft, smooth ball of dough that clings to the dough hook, does not stick to the sides of the bowl, but does stick slightly to the bottom of the bowl.

Once the dough has come together, sprinkle in...

Once the dough has come together, sprinkle in the salt. Continue to knead the dough for about 8-10 minutes. At this point, the dough should be very soft and smooth.

Brush the inside of a large bowl with...

Brush the inside of a large bowl with a thin layer of the melted salted butter and dump the dough into the bowl. Brush the top of the dough with a bit of the melted salted butter and cover with plastic wrap. Let the dough rise at room temperature for 1-2 hours, until it's doubled in size. The warmer the room, the faster the dough will rise. (*See the tips earlier in the post about speeding up and slowing down the dough's rise time.)

After the dough has risen, dump it out...

After the dough has risen, dump it out of the bowl onto a clean work surface. Using a dough knife or large butcher knife, cut the dough in half. Then cut each half into 12 equal pieces.

Brush the inside of two 9x13 baking dishes...

Brush the inside of two 9x13 baking dishes with some of the melted salted butter.

Shape each piece of dough into a ball...

Shape each piece of dough into a ball by gently stretching the outside of each piece into an oblong, pinching the sides together at the bottom. Bring the opposite sides together and pinch together at the bottom. (*See the video earlier in this post for photos of shaping the dough into rolls.) Repeat with each piece of dough, placing 12 rolls in each pan.

Brush the tops of the rolls with some...

Brush the tops of the rolls with some of the melted salted butter and cover with plastic wrap. Let rise for about 1 hour, until the rolls have nearly doubled in size.

Preheat the oven to 375 degrees F (190.5...

Preheat the oven to 375 degrees F (190.5 degrees C). Remove the plastic wrap, and bake for 30 - 35 minutes, until they are a rich golden brown. To test for doneness, remove one pan from the oven and insert a knife in-between a couple of the rolls in the center of the pan. Pull the sides of the rolls apart slightly. If they still look doughy, put them back in the oven for another 5 minutes and then check again.

Remove the pans from the oven and brush...

Remove the pans from the oven and brush the tops of the rolls with more melted butter. Let cool on a wire rack for 10 minutes before serving. These are best served fresh and warm, but can be stored in an air tight container for up to 2 days.

Egg Bagels

instant yeast ((.11 ounce))

flour

water,

instant yeast ((.055 ounce))

salt ((.7 ounce))

malt powder

Tablespoon baking soda

Cornmeal flour

Poppy seeds (optional)

1. To make the sponge, stir the yeast into the flour in a 4-quart mixing bowl. Add the water, whisking or stirring only until all of the flour is hydrated. Cover the bowl with plastic wrap and leave at room temperature for approximately 2 hours, or until the mixture becomes very foamy and bubby. It should swell to nearly double in size and collapse when the bowl is tapped on the countertop.

2. To make the dough, in the same mixing bowl (or in the bowl of an electric mixer), add the additional yeast to the sponge and stir. Then add 3 cups of the flour, the egg yolks and all of the salt and malt. Stir (or mix on low speed with the dough hook) until the ingredients form a ball, slowly working in the remaining ¾ cup flour to stiffen the dough.

3. Transfer the dough to the counter and knead for at least 10 minutes (or for 6 minutes by machine). The dough should be firm, stiffer than French bread dough, but still pliable and smooth. There should be no raw flour - all the ingredients should be hydrated. The dough should pass the windowpane test and register 77° to 81°F. If the dough seems too dry and rips, add a few drops of water and continue kneading. If the dough seems tacky or sticky, add more flour to achieve the stiffness required. The kneaded dough should feel satiny and pliable but not be tacky.

4. Immediately divide the dough into 4½-ounce pieces for standard bagels, or smaller if desired. Form the pieces into rolls.

5. Cover the rolls with a damp towel and allow them to rest for approximately 20 minutes.

6. Line 2 sheet pans with baking parchment and mist lightly with spray oil. Proceed with one of the following shaping methods:

6a. Poke a hole in a ball of bagel dough and gently rotate your thumb around the inside of the hole to widen it to approximately 2½ inches in diameter. The dough should be as evenly stretched as possible (try to avoid thick and thin spots).

6b. Roll out the dough into an 8-inch-long rope. Wrap the dough around the palm and back of your hand, between the thumb and forefinger, overlapping the ends by several inches. Press the overlapping ends on the counter with the palm of your hand, rocking back and forth to seal.

7. Place each of the shaped pieces 2 inches apart on the pans. Mist the bagels very lightly with the spray oil and slip each pan into a food-grade plastic bag, or cover loosely with plastic wrap. Let the pans sit at room temperature for about 20 minutes.

8. Check to see if the bagels are ready to be retarded in the refrigerator by using the "float test". Fill a small bowl with cool or room-temperature water. The bagels are ready to be retarded when they float within 10 seconds of being dropped into the water. Take one bagel and test it. If it floats, immediately return the tester bagel to the pan, pat it dry, cover the pan, and place it in the refrigerator overnight (it can stay in the refrigerator for up to 2 days). If the bagel does not float, return it to the pan and continue to proof the dough at room temperature, checking back every 10 to 20 minutes or so until a tester floats. The time needed to accomplish the float will vary, depending on the ambient temperature and the stiffness of the dough.

9. The following day (or when you are ready to bake the bagels), preheat the oven to 500°F with the two racks set in the middle of the oven. Bring a large pot of water to a boil (the wider the pot the better), and add the baking soda. Have a slotted spoon or skimmer nearby.

10. Remove the bagels from the refrigerator and gently drop them into the water, boiling only as many as comfortably fit (they should float within 10 seconds). After 1 minute flip them over and boil for another minute. If you like very chewy bagels, you can extend the boiling to 2 minutes per side. While the bagels are boiling, sprinkle the same parchment-lined sheet pans with cornmeal or semolina flour. (If you decide to replace the paper, be sure to spray the new paper lightly with spray oil to prevent the bagels from sticking to the surface.) If you want to top the bagels, do so as soon as the come out of the water.

11. When all the bagels have been boiled, place the pans on the 2 middle shelves in the oven. Bake for approximately 5 minutes, then rotate the pans, switching shelves and giving the pans a 180-degree rotation. (If you are only baking 1 pan, keep it on the center shelf but still rotate 180 degrees.) After the rotation, lower the oven setting to 450°F and continue baking for about 5 minutes, or until the bagels turn light golden brown. You may bake them darker if you prefer.

12. Remove the pans from the oven and let the bagels cool on a rack for 15 minutes or longer before serving.

This easy homemade bread recipe is perfect for beginners. With just a few simple ingredients, it creates a soft, fluffy, and golden loaf that&#39;s ideal for sandwiches, pairing with soups, or enjoying with butter and jam. Simple to make and absolutely delicious!

Easy Homemade Bread Recipe

water ((110-115 degrees F))

dry yeast

Tablespoons sugar (or honey)

Tablespoons oil oil oil

flour flour

salt

butter (optional,

Warm up the water until it&#39;s a nice, bath water temperature. (See note.) Sprinkle in the yeast and half the sugar. Mix it until the yeast and sugar dissolve. The yeast should get foamy within a few minutes.

Pour all the liquid ingredients (water, yeast, sugar and oil) into a large bowl of a stand mixer and mix to combine.

Add half the flour to the bowl and start on low speed and mix the dough with a dough hook attachment, until the it comes together. Add the remaining flour and salt, gradually increasing the speed and knead the dough for 5-10 minutes.

Brush the bowl and coat the dough in a little bit of oil, cover the bowl with plastic wrap and set aside to rise until it doubles in size 30-90 min.

Preheat the oven to 375 degrees.

When the dough has doubled, place the dough on the counter and shape it into a rectangle. It should be about the width of your bread pan. (I use a 9 X 5 inch bread pan.)

Roll it up tightly, starting with the short side and then place it seam side down into a greased loaf pan.

Cover loosely with plastic wrap or a towel and set aside until the dough doubles once again, 30 minutes to an hour.

Bake in the preheated oven for 23-27 minutes.

Take the bread out of the bread pan within 5 minutes and let it cool on a rack. Brush the top of the bread with butter to make it more glossy and to make the crust softer.

Store the bread, wrapped or in a bag, at room temperature, for 3-4 days. Store in the refrigerator if you need it to last 5-9 days. Bread can also be frozen for 1-3 months.

Hello, Olga!!
I'm fairly new at bread making, so when I followed your recipe, my granddaughter could not believe that I had baked it myself!! It turned out beautifully! Thank you so much for your recipe.

Tried this recipe and it turned out great it was the very first time making my own bread. Definitely a keeper

Thank you so much for the recipe I tried it and it turned out excellent and it was my first time ever making my own bread. Definitely going to make it again. So delicious.

If I had to choose my most favorite recipe from your website it would be this bread recipe. Thank you Olga 🙏🏻 I’ve been making this bread for years now and don’t remember the last time we bought bread in the store. I make it at least once a week. And if we run out of it , it doesn’t even cross our minds to buy any at the store 😁 Our whole family loves this bread so much! At this point I could make it with my eyes closed 😂 Very grateful for your hard work that makes it easier for the rest of us 🙏🏻❤️

Top 3 easy homemade bread recipe recipes from across the web

The most viewed easy homemade bread recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Homemade Dinner Rolls

Egg Bagels

Easy Homemade Bread Recipe

Top 3 easy homemade bread recipe recipes from across the web

The most viewed easy homemade bread recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Homemade Dinner Rolls

Egg Bagels

Easy Homemade Bread Recipe

The most viewed easy homemade bread recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine