yeast rolls

<em>You only need 7 ingredients to make these dinner rolls. Flaky, soft, and buttery, these fresh dinner rolls outshine any main dish. See recipe notes for freezing and overnight instructions. You can also reference my <a href="http://sallysbakingaddiction.com/baking-with-yeast/" rel="noopener">Baking with Yeast Guide</a> for answers to common yeast FAQs. </em>

Soft Dinner Rolls Recipe

(240 milliliters) whole milk, warmed to about 110°F

Red Star Platinum yeast (1 standard packet)

Tablespoons granulated sugar, divided

salt

(375 grams) all-purpose flour flour

topping: 2 Tablespoons melted unsalted butter

Prepare the dough

Whisk the warm milk, yeast, and 1 Tablespoon of sugar together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to sit for 5 minutes.

Add the remaining sugar, egg, butter, salt, and 1 cup flour. Beat on low speed for 30 seconds, scrape down the sides of the bowl with a rubber spatula, then add the remaining flour. Beat on medium speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes. *If you do not own a mixer, you can mix this dough with a large wooden spoon or rubber spatula. It will take a bit of arm muscle!*

Knead the dough

Keep the dough in the mixer and beat for an additional 2 minutes or knead by hand on a lightly floured surface for 2 minutes. (See video tutorial above if you need a visual of kneading dough by hand.)

1st Rise

Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise in a relatively warm environment for 1-2 hours or until double in size. (I always let it rise on the counter. Takes about 2 hours. For a tiny reduction in rise time, see my answer to Where Should Dough Rise? in my Baking with Yeast Guide.)

Grease a 9&#215;13 inch baking pan or two 9-inch square or round baking pans. You can also bake the rolls in a cast iron skillet or on a lined baking sheet.*

Shape the rolls

When the dough is ready, punch it down to release the air. Divide the dough into 14-16 equal pieces. (Just eyeball it– doesn’t need to be perfect!) Shape each piece into a smooth ball. I do this entirely in my hands and you can watch in the video tutorial above. Arrange in prepared baking pan.

2nd Rise: 

Cover shaped rolls with aluminum foil, plastic wrap, or a clean kitchen towel. Allow to rise until puffy, about 1 hour.

Adjust oven rack to a lower position and preheat oven to 350°F (177°C). (It&#8217;s best to bake the rolls towards the bottom of the oven so the tops don&#8217;t burn.)

Bake the rolls

Bake for 20-25 minutes or until golden brown on top, rotating the pan halfway through. If you notice the tops browning too quickly, loosely tent the pan with aluminum foil. Remove from the oven, brush with optional honey butter topping, and allow rolls to cool for a few minutes before serving.

Cover leftover rolls tightly and store at room temperature for 2-3 days or in the refrigerator for up to 1 week.

I am a baker and have dine so professionally as well.  These are THE BEST rolls I have ever made.  I have used hundreds of recipes and since coming across this one I have only used this one for rolls.  I cannot say enough about them!  They turn out perfectly and beautifully every single time!  5 stars and if I could give them more stars I would!  ❤❤❤

I am a baker and have done so professionally as well.  These are THE BEST rolls I have ever made.  I have used hundreds of recipes and since coming across this one I have only used this one for rolls.  I cannot say enough about them!  They turn out perfectly and beautifully every single time!  5 stars and if I could give them more stars I would!  ❤❤❤

I’ve never made rolls before but tried these today as the recipe seemed simple. They came out fabulous and were a big hit!!
The only change I made – I brushed the tops with evoo (extra virgin olive oil) and a touch of sea salt before going into the oven. The tops were a bit crispy and the flavor of the sea salt was great.

I tried this recipe and made them in the shape of knots . They turned out superbly soft, spongy and absolutely delicious !! Thanks Sally for a great recipe.

Hi Sally,
Just made it .All I can say The best roll I ever made. Yum. Thanks for sharing your wonderful recipe.. God bless
From; Jenny

I am not a bread baker, but have been slowly learning over the last year, have used your pizza dough recipe and now this recipe.  They were fantastic and both came out perfectly the very first time.

Wow. I have been searching for a delicious roll recipe. This is it! La

I’ve made these several times and they always come out soft and delicious! I really appreciate all the variations and directions for baking at different times with different bakeware. Thank you!!

https://www.youtube.com/watch?v=Qh6mtCeVTT0

You only need 7 ingredients to make these dinner rolls. Flaky, soft, and buttery, these fresh dinner rolls outshine any main dish. See recipe notes for freezing and overnight instructions. 

Ingredients
1 cup (240ml) whole milk, warmed to about 110°F
2 and 1/4 teaspoons Red Star Platinum yeast (1 standard packet)
2 Tablespoons granulated sugar, divided
1 large egg
1/4 cup (60g) unsalted butter, softened to room temperature and cut into 4 pieces
1 teaspoon salt
3 cups (375g) all-purpose flour or bread flour (spoon & leveled)*
optional topping: 2 Tablespoons melted unsalted butter mixed with 1 Tablespoon honey

Get the full recipe: https://sallysbakingaddiction.com/soft-dinner-rolls/

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#baking #recipes #dinnerrolls

Welcome to my kitchen! I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! 

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Soft Dinner Rolls Recipe | Sally's Baking Addiction

Thank you for this recipe. I made these with my two 6 year olds, and they had so much fun making it AND the rolls came out perfect. I am making this for thanksgiving, and I am going to brush them with butter and sea salt. 
Excellent recipe and instructions.

Tried making them today and im blown away by the results. Im not an experienced baker yet, so full credit to your perfect recipe ! Loved it ! Super hit with my husband !

These are so good!  Soft, buttery and flaky.  Everything you want in a roll.  They were also good leftover.

I am never buying store bought rolls ever again, and I also don't know what took me so long to try making homemade rolls!  I made these on Sunday, in hopes of getting an early start for Thanksgiving.  Well....as soon as they came out of the oven, my husband ate two with his dinner.  All I kept hearing was "mmmmmm it's like a cloud in my mouth, this is so good!"  They're absolutely delicious, so soft, buttery, just amazing!  Sally, your directions were easy to follow, thank you so much for sharing your recipes with us!  I am going to make your cranberry sauce tonight ahead of Thanksgiving, can't wait to try it!  If there is any cranberry sauce left I will use it in your cranberry bars recipe later this week.  Is it possible for me, as a reader, to be addicted to your blog? lol!  Happy Thanksgiving and I am so grateful to have found your blog this year!

Just tried these out for Thanksgiving. Came out amazing! The dough is so easy to work with. I am in Denver and cut my proofing time in half for the final rise and punched it down after one hour and let it rise an additional hour. Trying to work with our altitude.

Absolutely loved these rolls. It was my first time and the directions were spot on. I used the butter and honey topping on top as well as on the inside after it was cooked. Absolutely a 10/10 recipe and would 100% recommend!

I made these exactly according to the recipe. The dough was quite moist. The texture was more like a store bought hot dog bun than a buttery flaky roll. Im not sure if over kneading or under kneading would cause this. I used a kitchenaid stand mixer

I just made them with my bread machine dough cycle. OMG....they are delicious and I put the melted butter honey on them. Thank you!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Use leftover mashed potatoes in these fluffy potato rolls. These soft dinner rolls stay tender at room temperature for several days.

Potato Rolls

water

milk ((warmed))

instant yeast ((2 1/2 teaspoons))

sugar

potatoes

butter ((melted))

bread flour

Pour the warm water and milk (about 110-115 degrees F) into the bowl of a stand mixer.

Sprinkle the yeast over the liquids.

Add the sugar, egg, salt, potatoes, butter and flour.

Use the paddle attachment to mix the ingredients just until combined.

Then switch to the dough hook and beat on medium-high speed for 5-7 minutes. The dough should be slightly sticky.

Spray a large bowl with cooking spray. Place the kneaded dough ball into the greased bowl and cover with plastic wrap or a kitchen towel.

Set the bowl in a warm place until the dough has doubled in size (about 30 minutes).

Divide the dough in 12 dough balls (or 15 for smaller rolls).

Place the dough balls into a greased 9x13 pan.

Cover the pan and put it in a warm place, allowing the dough to rise again until almost double (about 25 minutes).

Preheat the oven to 350 degrees.

Bake the rolls (uncovered) for 17-20 minutes or until the tops are dry and firm, with a golden brown color.

Allow the pan to cool on a wire rack.

Once the rolls are completely cool, store in an airtight container.

These homemade Yeast Roll Biscuits are so easy and are a combination of a roll and a biscuit. So simple to make and they come out so tender!

EASY YEAST ROLL BISCUITS

vegetable shortening (Crisco)

tsp salt

yeast

all purpose flour

eggs

butter (1 stick), (melted (plus more

Place sugar, salt, 2 cups of flour, and yeast in a large mixing bowl.

Cut in shortening with a long tined fork.

Add eggs, beating lightly with fork before stirring them in.

Add remaining flour, melted butter, and water.

Stir together well.

Mixture will look like a big old lumpy blob.

Cover with a dish towel and let sit in a warm place for twenty minutes.

After twenty minutes, turn out onto a floured surface.

Sprinkle flour over the top and knead three or four times.

Pat out into a square that is about 3/4 inch thick.

Cut into squares with a pizza cutter.

Place in greased 9×13 pan and cover with towel.

Let rise another twenty minutes.

Once again, like the first rising, I pop it back in the oven to rise.

Take the pan out of the oven after it has risen and then preheat the oven to 350F degrees.

Bake at 350 for about 25 minutes, or until tops are golden. Brush rolls with melted butter.

https://www.youtube.com/watch?v=lmdz3SeuTtY

These homemade Yeast Roll Biscuits are so easy and are a combination of a roll and a biscuit. So simple to make and they come out so tender!
Grab the FULL recipe and a FREE printable recipe HERE: https://www.thecountrycook.net/steakhouse-rolls/

How to make: EASY HOMEMADE YEAST ROLL BISCUITS

Great homemade yeast dinner rolls in 60 minutes. Just fire up the mixer and follow these easy step by step photo instructions.

60 Minute Dinner Rolls

flour

pack instant yeast

water (110 degees)

egg (use yoke if cutting recipe in half)

butter

To 1 1/2 cup of 105° to 110° water add 2 tablespoon sugar and 2 packages of instant dry yeast. Mix well and allow to proof for a few minutes.

While yeast is proofing, add 4 cups flour and 1 teaspoon salt to the stand mixer and mix.

Add the proofed yeast, 1 egg and 4 tablespoons of melted butter. Mix on 2 with the dough hook for 10 minutes. You will need to add some additional flour until the dough is dry enough to climb the hook some and pull away from the side. Do a small amount at a time. It took a full cup for me.

Turn onto a floured surface and knead a few times. Add more flour if very sticky.

Form into a ball and place in oiled pan, cover with plastic wrap and allow to rise in a warm spot for 15 minutes until about doubled in size.

Place dough back on the floured surface, "punch down" and roll into 2-inch diameter log. Cut into 12 even pieces.

Prep a 9 by 13 inch cake pan with a good spray of PAM. Form the dough into balls and place in pan. Cover with plastic wrap and allow to rise for 15 minutes until almost double in size.

Bake at 425° for 12-15 minutes until nicely brown.  Cooking time may vary a little due to the oven and pan. Darker pans cook faster. Remove from oven and give them a light brushing of butter and allow to cool for a few minutes.

Tender, flaky angel biscuits that&#039;s the perfect mixture of a biscuit and a yeast roll! Easy to make recipe!!

Homemade Angel Biscuits

water (125 F)

Rapid Rise Instant yeast (1/4 oz) ((2¼ teaspoons))

all-purpose flour ((I prefer White Lily flour))

baking powder

baking soda

unsalted butter (chopped +more

butter-flavored shortening

buttermilk

heavy whipping cream

First, proof the yeast by add warm water and sugar to a glass measuring cup or bowl.

Stir in the yeast.

Let yeast proof while moving on the next step.

In a large bowl, sift or whisk together sugar, flour, baking powder, baking soda,  salt.

Using a pastry cutter, cut in butter and shortening until mixture resembles small crumbs.

Make a well in the center of the bowl and pour in the yeast mixture and buttermilk, stirring to combine just the yeast and buttermilk.

Next begin pushing the flour mixture into the well, until everything is combined and a dough has formed.

Lightly flour a work surface and turn the dough out on the work surface.

Gently knead the dough  to incorporate all the crumbs until you have a mound of soft, pliable dough.

Fold the dough several times (this will create layers in your finished biscuits.)

Pat the dough out into a 1-inch thick rectangle.

Using a floured 2.5 inch round biscuit cutter, cut out 8-10 biscuits. (do not twist the cutter, simply go straight down and pull up)

Place biscuits on a lightly greased pan, about 1/2 inch apart. ( My 9-inch pan held 8 biscuits)

Cover pan loosely with plastic wrap and place in a very warm, draft-free location. (I put mine in the oven with just the pilot light on)

Let rise for 1-hour and then preheat oven to 400 F.

Remove plastic wrap and gently brush the tops with a light coating of heavy whipping cream. (This will help with browning)

Bake for 10-12 minutes. (check on it at the 8-minute mark) Turn the oven to a low broil during the last minute to create golden tops (be sure to watch it constantly while broiling to prevent burning)

Brush with melted butter as soon as they come out of the oven.

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)

all-purpose flour

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!

These yeast rolls are the perfect addition to any meal! Great for the holidays!

Yeast Rolls

milk (I used 2%)

shortening

white sugar

active dry yeast (1/4 ounce

Heat milk on stove just to boiling point. Remove from stove and add shortening, sugar and salt. Let cool until just warm. (About 10 minutes.) In a small bowl add yeast to the 1/2 cup warm water and mix to dissolve. In a large mixing bowl add 1 cup of the flour, the cooled milk mixture, the yeast and the egg. Mix well with a spoon. Add the other 1 1/2 cups flour, mix and turn out onto a floured surface. Knead about 10 times until dough is not sticky, can add more flour if needed. Grease a large bowl or crock. (I just use Canola oil) Add dough and turn once so both sides will be oiled.

Let rise about 1 1/2 hours in a warm place. (I just cover with a dish towel on the counter.) After dough has doubled, punch down, remove from bowl and shape dough in 2 inch balls (I make mine about the size of a small walnut). Place in a greased round pan touching each other. (Could use a square pan and can make them any size you want)  Brush tops lightly with melted butter and let rise 30 to 40 minutes.  Bake in preheated 400 degree oven for 12 to 15 minutes. Makes about 24 small rolls.

These&nbsp;Super Soft Honey Dinner Rolls are so soft, tender, and fluffy. The perfect side for a comforting dinner!

Super Soft Honey Dinner Rolls

whole milk (warmed to 110 to 115 degrees F)

(0.25 ounce) package active dry yeast (equiv to 2 ¼ teaspoons)

unsalted butter,

Kosher salt

honey

unsalted butter, softened

Pour warm milk (110-115 degrees F) into the bowl of stand mixer. Add sugar and yeast. Stir, and let it stand for about 10 minutes until frothy.

Set up the dough hook attachment in the stand mixer. With the mixer on low speed, mix the eggs, 1/4 cup melted and cooled unsalted butter, honey, and salt. Increase to medium speed, and add flour 3 cups flour, 1 cup at a time. Add the remaining flour in 1/4 cup increments as needed, until a dough has formed. If it’s sticking to the bowl too much, continue adding flour in ¼ cup increments. I ended up using 3 1/2 cups. The dough should be slightly sticky, moist, and manageable.

Transfer to a floured surface and knead by hand about 4 minutes, sprinkling more flour as necessary. The dough should be moist, slightly sticky, and should spring back slowly when poked. Do not over-knead or the bread will be tough.

Form into a ball and place on a lightly oiled bowl (olive oil is fine), making sure to coat the dough with some of the oil. Cover with plastic wrap and let it rise in a warm environment for about 1 hour, until doubled in size.

Punch down the dough and transfer to a clean surface. Cut the dough in half, and then each half into 6 equal pieces.

Shape into balls, pinching the bottom. Arrange in a greased 9x13 baking pan. Cover with plastic wrap and let it rise for another hour in a warm environment, until doubled in size.

Preheat oven to 350 degrees F while the dough is rising.

Brush bread with melted butter. Bake for about 15-20 minutes. Let cool slightly.

Combine butter with honey with a whisk. Brush some over the top and/or use it as a spread.

These soft, pillowy dinner rolls are made with bread flour, instant yeast, buttermilk, and honey. They come together, start to finish, in just under an hour, and are slathered in irresistible honey butter!

1-Hour Honey Butter Dinner Rolls

(420 g) bread flour (or all-purpose flour)

butter (unsalted,

packs (4 ½ teaspoons) instant yeast

butter (unsalted, softened)

Butter a 9 x 13 baking dish and set aside.

Add instant yeast and honey to the bowl of a stand mixer fitted with the whisk attachment. Use a small whisk to mix the yeast and honey together by hand until the yeast is completely mixed into the honey.

Place the buttermilk and butter into a small microwave-safe bowl and heat it in the microwave until the butter is almost completely melted or the mixture reaches 120°F. Heat the buttermilk and butter in 20-second intervals checking to make sure it does not get too hot.

Pour the buttermilk mixture into the bowl with the yeast and beat on medium speed (5-6 on a stand mixer) until combined, about 1-2 minutes. Add the salt and egg and beat until the egg is completely mixed in and no longer visible.

Replace the whisk attachment with the dough hook on the stand mixer and add the flour in three batches, mixing the flour into the dough after each addition. After the last addition, mix until the dough forms a ball and pulls away from the sides of the bowl.

Continue to knead the dough in the stand mixer with the dough hook for 4-5 minutes until smooth and stretchy. The dough should be sticky to the touch but you should be able to handle it with lightly floured hands without it sticking to your fingers. If the dough is too sticky, add more flour one tablespoon at a time until it reaches the right consistency.

Turn the dough out onto a lightly floured surface and divide the dough into 12 equal-sized pieces. It is fine if the pieces aren&#39;t exactly the same size. There is no need to be exact.

Form each piece into a smooth ball by stretching the top and pulling down the sides of the dough then pinching the bottom together to create smooth tops. Roll the dough balls in between the palms of your hands to a create an evenly round shape and place the rolls into the prepared baking dish about an inch apart.

Preheat your oven to 400°F. Wrap the rolls in plastic wrap in the baking dish and place them on top of the preheating oven to rise for 15 minutes, or until they have about doubled in size.

Remove the plastic wrap and bake the rolls uncovered for 15-20 minutes or until the tops are golden brown.

To make the honey butter, beat 4 tablespoons of softened butter with 2 tablespoons of honey until smooth and brush on top of the rolls using a pastry brush. Serve rolls warm!

These Yeast Rolls are so easy to make! The perfect addition to any meal!&nbsp;

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