homemade rolls

Follow these hints for the softest, fluffiest Sourdough Rolls. This easy homemade dinner roll recipe gets its flavor from sourdough.&nbsp;

Sourdough Rolls {with Sourdough Discard}

water

sugar

Red Star Platinum Baking Yeast ((2 1/4 teaspoons))

eggs ((room temperature))

vegetable oil

sourdough starter ((at room temperature))

salt

all-purpose flour

In the bowl of a stand mixer, pour in the warm water and sugar.

Sprinkle the yeast over the water. Allow it to sit for 2-3 minutes. *Be sure the water isn't too hot. It should be about 110-115 degrees Fahrenheit.)

Add the eggs, oil, starter and salt. Mix gently until combined. Note: The starter does not have to be active. It can be sourdough discard.

Add 3 cups of flour and mix the dough using the beater blade until combined. At this point, add more flour, 1/4 cup at a time. I&#039;ve found that sourdough starters are often varying in consistency, sometimes thicker or thinner than other times. Add enough flour so that the bread dough feels slightly tacky. It should not feel dry, but yet shouldn&#039;t stick all over your hands. We find that 3 1/2 cups of flour works great with our starter. The dough will get less sticky as you knead it, so be careful not to add too much flour at the start!

Knead the dough using the dough hook on the stand mixer for about 7 minutes or until the dough feels smooth, springs back if you touch it and doesn't feel too sticky. *You can also use the dough setting on a bread machine to knead the dough...or knead by hand! Just be careful not to add too much flour.*

Place the dough in a greased bowl, cover it with cheesecloth or loosely with plastic wrap and set it in a warm spot. Allow the dough to rise for 1 hour or until doubled.

Divide the dough into 12 balls. (Or if you want smaller rolls, make 15.)

Roll the dough between your hands to make a smooth ball, then place the dough balls in a greased 9x13 baking pan.

Allow the dough to rise again until almost doubled.

In a small bowl, whisk together one egg and one tablespoon of water. Brush this egg wash on the tops of the unbaked rolls. This gives them that shiny golden brown top.

Bake the rolls in an oven preheated to 375 degrees Fahrenheit for about 20 minutes.

Serve the rolls warm and store any leftovers in an airtight container.

The Best Yeast Rolls Recipe Ever - Light, airy, and kissed with honey! An easy yeast roll recipe you'll make again and again.

The Best Yeast Rolls Recipe

all purpose flour

milk

unsalted butter (divided)

honey (divided)

dry active yeast (about 2 1/4 teaspoons)

eggs

sea salt

Pour the milk in a microwave-safe bowl. Microwave on high until it comes to a simmer to scald the milk, then immediately remove. Add 1/4 cup butter to the milk, stirring until the butter melts. (This starts cooling the milk.) Then stir in 1/3 cup honey. Pour the milk into the bowl of an electric mixer, test with your finger for temperature. The milk needs to be just luke-warm before proceeding, so it doesn't kill the yeast. When the milk mixture is barely over room temperature, sprinkle the yeast over the top. Swirl the bowl a couple times, then let the yeast sit and foam for at least 10 minutes.

Once the yeast looks foamy, add in eggs and salt. Then place a bread hook on your mixer and turn on low. Slowly add the flour until the dough comes away from the sides into a ball, but is still sticky. Only add 4 1/4 cups of flour, unless extra is needed to make the dough pull away from the sides. Once the dough pulls away from the bowl, stop the mixer - Do not over-mix. Cover the bowl with a damp tea towel and allow it to rise for 1-2 hours, until it is double in size.

Punch the dough down and cut into 32 equal pieces with a floured knife. Then gently roll into balls, or roll into short ropes and tie into knots. (Or make bunnies! See photos above.) Place the yeast rolls on a parchment paper lined baking sheet, about 2 inches apart, and cover with lightly dampened tea towels or paper towels. Allow the rolls to rise a second time for 30-45 minutes.

Preheat the oven to 375 degrees F. Melt the remaining 1/2 cup butter and whisk with 1/3 cup honey. Once the rolls have risen the second time, remove the towels and gently brush each roll with honey butter. Bake for 10-15 minutes until golden brown. Wait five minutes before serving.

These pretzel rolls are like a German pretzel and can be used like buns for a hamburger or sandwich. Easy. Homemade. Delicious.

Pretzel Rolls

flour

yeast

fine sea salt

water, lukewarm (about 110°F or 43°C)

(1 1/2 oz) unsalted butter, melted and cooled

baking soda

Coarse sea salt

Combine

In the bowl of your stand mixer fit with the dough hook, combine the flour, yeast, and salt.

Whisk

In a medium bowl, whisk together the 1 1/4 cups warm water and butter. The mixture should be lukewarm.

Add the butter mixture to the flour mixture and mix until well combined, about 2 minutes. The dough shouldn’t be sticky.

Knead

Transfer the dough to a lightly floured work surface and continue kneading and punching it down until you have a smooth and elastic ball of dough, 2 to 3 minutes.

Rise

Place the dough back in the bowl, cover with a clean kitchen towel, and let rise in a warm place (preferably in a 100°F (35°C) warm oven) until double in size, about 60 minutes.

Make the pretzel rolls dough

Punch

When the dough has doubled in size, punch it down, take it out of the bowl, and knead it for about 30 seconds.

Divide

Divide the dough into 10 equal portions of roughly 3 ounces (85 grams) each.

Roll

Dust your hands with flour, place a portion of dough on the palm of one hand, and with the other hand forming a dome over the dough, roll the dough between your palms until the top is round and firm and you can feel the tension increasing against your hand, about 10 seconds. This creates surface tension and prevents the rolls from deflating and becoming flat. Place the roll on the parchment paper and repeat with the remaining dough.

Cover the rolls with a towel and let rise in a warm place until puffy, about 20 minutes.

Shape the pretzel rolls

Preheat

Preheat the oven to 425°F (220°C). Line 2 baking sheets with parchment paper.

Heat

In a large pot wide enough to fit 2 rolls at once, bring the 4 1/4 cups cold water and the baking soda to a boil. Carefully watch the heat as the baking soda-water mixture will foam up and you don&#8217;t want it to spill over.

Boil

With a slotted ladle or spoon, gently slip 2 rolls into the boiling water and cook for 30 seconds. Flip them and cook for another 30 seconds, being careful to not let them stick to the bottom of the pot. Transfer the rolls to a wire rack to dry and repeat with the remaining rolls.

Transfer

Once dry, transfer them to the parchment-lined baking sheets.

Boil the pretzel rolls

Bake

Use the tip of a sharp knife to score a cross on top of each roll and sprinkle with coarse sea salt. Bake the pretzel rolls, 1 sheet at a time, until golden brown, about 16 minutes.

Serve

Transfer the rolls to a wire rack to cool slightly. Experience them while still warm, plain or with butter, although they&#8217;re also quite nice at room temperature. OrIginally published October 19, 2016.

Bake the pretzel rolls

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.

Homemade Dinner Rolls, straight from Grandma's recipe box. So delicious, easy to make, and a family favorite, both for dinner and as a holiday side.

Grandma's Homemade Dinner Rolls

active yeast

water (warm)

unsalted butter

water (additional)

Stir the yeast, sugar, and warm water in a glass measuring cup or small bowl. Set aside in a warm place to rise. It will bubble and rise up.

While waiting for the yeast mixture to rise, cream (or mix) the sugar and unsalted butter in a large mixing bowl.*

Beat in the eggs, one at a time.

Add the yeast mixture to the butter mixture, along with an additional 1 1/2 cups warm water.

Sift the flour and salt together in a large bowl.

Gradually, add the flour in, and mix well. For this step, I like to use the dough hook on my stand mixer.

Turn the dough into a large greased bowl or stockpot, and let it rise to the top or almost to the top (it can take 2 to 3 hours). Keep the bowl or pan covered.

Once the dough has risen, turn it out onto a floured surface. Coat generously with flour by turning and shaping. No kneading is necessary, though I still like to knead it a bit just for fun.

To make rolls, roll the dough out to about a 1 to 2 inch thickness. Then cut round rolls with a cup, glass, or biscuit cutter.

Place the rolls in greased baking pans, and let them rise (this will probably take another 2 to 3 hours).

Once the rolls have risen well, bake them for about 20 minutes (maybe a little longer) at 350°. Halfway through baking, you may need to cover the rolls with aluminum foil, so they don't brown too much before they bake through.

When they're done baking, remove the rolls from the oven and allow to cool. Of course, I usually can't resist enjoying a hot roll with warm melty butter. They're so delicious!

Brioche rolls have a tender crumb and rich buttery flavor making these homemade dinner rolls a delicious addition to your family table.

Brioche Dinner Rolls

instant yeast

butter

TBSP sugar

Warm 1 cup milk to between 105º - 110º....

Warm 1 cup milk to between 105º - 110º. On a stovetop, it should simmer around the edges, but do not boil. In the microwave, use half power and stir every 30 seconds until its warm but not hot. Add 2 1/4 tsp yeast and allow to proof 5 minutes.

Melt 1/3 cup butter and allow to cool.

In the bowl of a stand mixer combine...

In the bowl of a stand mixer combine 2 large eggs, 3/4 tsp salt, and 2 TBSP sugar. Beat together. Add melted, cooled butter, milk and yeast mixture, and 4 cups of flour. With the dough hook attachment mix on low to combine, stopping to scrape down the edges of the bowl.

Add the remaining 1/2 cup flour a couple...

Add the remaining 1/2 cup flour a couple tablespoons at a time with the mixer running on low. You may not need all of the remaining flour. When the dough no longer sticks to the side of the bowl you've added enough flour.

Lock the head of the mixer in place...

Lock the head of the mixer in place and knead on low/stir setting for 7 - 10 minutes.

Shape dough into a ball, lightly oil, and...

Shape dough into a ball, lightly oil, and allow to rise in a warm location until doubled in size. Approximately 1 - 2 hours, depending on ambient temperature.

Punch down the dough and shape into 18...

Punch down the dough and shape into 18 dinner rolls. Allow rolls to rise a second time on a buttered sheet pan until doubled in size, approximately 30 - 60 minutes. For individual rolls, place them about 1" - 2" apart. For pull apart rolls place them about 3/4" - 1" apart.

While the rolls are rising preheat oven to...

While the rolls are rising preheat oven to 375ºF. Bake rolls 20 - 25 minutes, until golden brown on top.

Serve warm from the oven. Store at room...

Serve warm from the oven. Store at room temperature for 2 - 3 days. For longer storage, freeze.

How to make honey whole wheat bread rolls. Soft and honey sweetened, these homemade rolls are delightful.

Honey Whole Wheat Bread Rolls

butter (1/2 cup)

honey

tbsp yeast

white flour

whole wheat flour

Melt the butter, and add to a large mixing bowl with honey and milk.

When lukewarm to touch, add the yeast and let froth for about 5 minutes.

Add salt, eggs and 2 cups white flour. Mix until combined.

Add 1 cup whole wheat flour.

Add up to an additional 1/2 cup whole wheat flour, until dough ball forms and is tacky to touch, but dough will not stick to a clean touch.

Cover and let rise until double in size.

Deflate dough and form into 12 evenly sized rolls.

For smooth top on rolls, stretch the top over, and tuck dough underneath.

Let dough rolls rise until double in size.

Back at 350 for about 25 minutes until fragrant and golden brown.

Nothing compare to these soft and fluffy Homemade Rolls, and they&#039;re so easy to make! We enjoy them all year round, and they freeze well too!

Best Homemade Rolls

active dry yeast

granulated sugar

milk (, warmed)

Tablespoons salted butter (, softened)

Proof Yeast: Combine warm water, yeast, and 1/4 tsp sugar and stir--allow to rest for 5-10 minutes until foamy. (If using instant yeast, skip this step and add water and yeast to the mixing bowl with everything in step 2).

Mix Dough: Pour yeast mixture into the bowl of an electric stand mixer (or into a large bowl if you plan on kneading by hand). Add remaining 1/3 cup sugar, warm milk, butter, egg and salt. Mix until combined.

Knead: While mixing on low speed, slowly add the flour, mixing until the dough is smooth and elastic, about 5-6 minutes. You may not use all of the flour called for! The dough should be soft, very slightly sticky when touched with a clean finger. It should be pulling away from the sides of the mixer. 

First Rise: Grease a large bowl with cooking spray or a tiny bit of oil. Place the dough in the bottom of the bowl and turn it over once to coat all sides in oil (this helps keep it from drying out.) Cover the bowl with plastic wrap. Allow to rise in a warm place until double in size, about 1 hour.

Roll out: Divide dough into two equal portions. Roll each dough ball out on a lightly floured surface into a large rectangle about 1/4’’ thick.

Shape Rolls: Use a pizza cutter or sharp knife to cut the dough, lengthwise, into two pieces. Then slice the dough into six strips across so you end up with 12 small rectangles. Roll each small rectangle up like a snail and place, open edge down, on a lightly greased or lined baking sheet. Repeat with the second portion of dough.

Second Rise: Cover rolls loosely with plastic wrap and allow to rise again in a warm place until double in size, about 1 hour.

Bake: Preheat oven to 375 degrees F. Remove plastic wrap and bake rolls for 10 - 13 minutes until cooked and very lightly golden brown. Remove from oven and brush tops with butter.

https://www.youtube.com/watch?v=-5xzySpwB08

†revThe BEST soft and fluffy Dinner Rolls recipe, and they’re so easy to make!  Enjoy homemade rolls any day of the week but especially for Thanksgiving and holidays!

See tips and tricks and print the recipe here: https://tastesbetterfromscratch.com/best-homemade-rolls/

Ingredients: 
▢1/3 cup very warm water (80ml)
▢2 1/4 teaspoons active dry yeast (7g)
▢1/3 cup + 1/4 teaspoon granulated sugar (202g)
▢1 1/3 cups milk , warmed (316ml)
▢5 Tablespoons salted butter softened (71g)
▢1 large egg
▢1 1/2 teaspoons salt (9g)
▢4 - 4 1/2 cups all-purpose flour (120g-188g)

Instructions:
1. Combine warm water, yeast, and 1/4 tsp sugar and stir--allow to rest for 5-10 minutes until foamy. 
2. Pour yeast mixture into the bowl of an electric stand mixer (or into a large bowl if you plan on kneading by hand). Add remaining 1/3 cup sugar, warm milk, butter, egg and salt. Blend mixture until combine. 
3. While mixing on low speed, slowly add the flour, mixing until the dough is smooth and elastic, about 5 - 6 minutes. You may not use all of the flour called for!
4. The dough should be soft, very slightly sticky when touched with a clean finger. It should be pulling away from the sides of the mixer. 
5. Grease a large bowl with cooking spray or a tiny bit of oil. Place the dough in the bottom of the bowl and turn it over once to coat all sides in oil (this helps keep it from drying out.) 
6.Cover the bowl with plastic wrap. Allow to rise in a warm place until double in size, about 1 hour.
7. Divide dough into two equal portions. Roll each dough ball out on a lightly floured surface into a large rectangle about 1/4’’ thick.
8. Use a pizza cutter or sharp knife to cut the dough, lengthwise, into two pieces. Then slice the dough into six strips across so you end up with 12 small rectangles. 
9. Roll each small rectangle up like a snail and place, open edge down, on a lightly greased or lined baking sheet.
Repeat with the second portion of dough.
10. Cover rolls loosely with plastic wrap and allow to rise again in a warm place until double in size, about 1 hour.
11. Preheat oven to 375 degrees F. Remove plastic wrap and bake rolls for 10 - 13 minutes until cooked and golden brown. Remove from oven and brush tops with butter. Store rolls in an air-tight container. They also freeze really well.

Find more tips for this recipe: 
https://tastesbetterfromscratch.com/best-homemade-rolls/

🧑‍🍳EQUIPMENT USED IN THIS RECIPE:
https://www.boschmixers.com/product/bosch-universal-plus-mixer/

⏳TIMESTAMPS:
0:00 Introduction
0:25 Proof Yeast
1:04  Make the dough
1:24 Add flour
2:00 1st rise
2:46 Roll the dough
3:45 Cut the dough
4:11 Shape the dough
4:23- Second rise
4:33 Bake and serve


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Soft and Light Homemade Rolls

You&#039;ve never had bread rolls like this before! Fluffy, pillowy bread rolls with a Mediterranean twist — a generous sprinkle of za&#039;atar and Aleppo-style pepper — are easier to make than you think. They take a little time, though, so save them for a day when you have some to spare! I like eating za&#039;atar bread rolls for breakfast with fried eggs, labneh, or marinated feta.

Za'atar Bread Rolls

¼ cup water, (warm (for yeast))

½ teaspoon yeast

extra virgin olive oil, (plus more for later)

za’atar

Aleppo pepper

In a large liquid measuring cup add the warm water (105-110°F). Add the sugar and yeast to the water and whisk it together. Set it aside for about 5 minutes until the yeast is foamy.

Place the flour in a large mixing bowl and whisk in the salt, then make a well in the center. Mix in the yeast water and the extra virgin olive oil until well combined – add more water if needed; you want a moist dough, it shouldn’t be too dry.

Transfer the dough to a flour-dusted surface and knead for around 8 to 10 minutes, until smooth and elastic. Wash and dry the mixing bowl, then lightly oil it.

Return the dough to the bowl, drizzle with a little more olive oil, and leave it to rise for around 1 to 1 ½ hours (this will depend on how warm your kitchen is), until doubled in size.

When the dough has risen, turn it out onto a clean surface, knock it back, and roll into a rectangle about 10 x 16 inches. Brush over a layer of olive oil and evenly sprinkle the za’atar and Aleppo pepper, leaving a ½-inch border around the edges. Pat the spice mixture gently into the dough with the back of a tablespoon.

Starting with a short side, roll the dough up as tightly as you can. Trim off the uneven excess bits at the end. Slice the dough into 8 to 9 pieces. Pour enough oil to just cover the base of a 10-inch cast-iron skillet and pop in the slices, swirl facing up. Cover and set aside for the rolls to double in size, about 30 minutes.

Meanwhile, preheat the oven to 400 degrees F. When the buns have roughly doubled in size, bake for 25 to 30 minutes, until golden. As soon as they come out of the oven, drizzle generously with olive oil and leave to absorb in the skillet for 10 minutes before serving.

Leftover mashed potatoes were my grandmother Queen’s secret ingredient for these tender icebox rolls. The potassium and starch molecules in the potatoes allow the yeast to rise quickly and also condition the dough, which makes for a soft, delicate crumb.

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Top Tags

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