Best Dinner Rolls
This is the best dinner rolls recipe for flaky, soft, melt-in-your-mouth rolls. There is nothing quite like homemade rolls for any occasion. Everyone loves these rolls and this recipe also makes delicious fluffy cinnamon rolls. This roll dough does not have to be kneaded which I love. I’m not a fan of kneading dough. The bottom line is that these rolls are simply delicious. I have cut this recipe in half because it makes a lot of rolls. Depending on how large you make them it will make at least two dozen. I used a round cookie cutter and I got 33 rolls. They also freeze really well so it’s nice to have extra for later. They are just soooo good!
Ingredients for the Best Dinner Rolls:
- 1/2 cup of dry powdered milk. I have always used powdered milk because it’s a great way to use it up and it turns out great. You can substitute 1 1/2 cups 2% or whole milk, warmed to 105 to 110 degrees for powdered milk and water if desired.
- 1 1/2 cups very warm water (105 degrees to 110 degrees)
- 1/2 cup granulated sugar
- 1 packet of active dry yeast
- 1 1/2 tsp fine sea salt
- 1/2 cup canola oil
- 2 large eggs, beaten (use room temperature eggs)
- 4-4 1/2 cups all-purpose flour (may need a little additional flour if dough is sticky). I usually use 4 1/2 cups of flour.
- 1/4 cup butter, melted
How to make the Best Dinner Rolls:
- In a large mixing bowl mix very warm water (105 degrees to 110 degrees) with powdered milk and stir to dissolve. Alternately you can use 2% or whole milk that has been warmed in the microwave for about 40-45 seconds (check temperature to make sure it is 105 degrees to 110 degrees). If you feel the temperature with your finger it should be warm like bath water but not hot.
- Add sugar and yeast to the milk and stir well. Let milk/yeast mixture sit for about 5-10 minutes or until bubbly. Make sure your yeast has not expired before using it.
- Add salt, oil and beaten eggs (room temperature). Mix liquids together. I like to use a wooden spoon and mix by hand. You don’t need a stand mixer for this recipe.
- Now add enough flour to make a soft dough. This will take 4 – 4 1/2 cups of flour. Mix 2 cups flour into the wet ingredients and stir to incorporate. Add another 1 cup flour and stir and then add 1/2 cup at a time until the dough is soft. It will feel a little sticky to the touch but shouldn’t stick to the bottom of the bowl. The key is not to add too much flour but enough for you to be able to handle the dough.
- Cover the dough with a clean dish towel and place in a warm area until the dough is double in volume.
How to roll out and shape Best Dinner Rolls:
- Punch down dough and place it on a well floured surface.
- Roll the dough out to about 16 x 21 inches or at least 1/4 inch thick rectangle. Make sure you flour your rolling pin well to keep it from sticking to the dough. If you don’t have one, try using a pastry mat. It has measurements printed on it and it helps keep your counter clean.
- Use a drinking glass or cookie cutter to cut dough into round circles. I used a 2.75 inch metal cookie cutter that I’ve had forever. It’s truely an antique. Amazon has a cookie cutter set that has different sizes that would be perfect for rolls or cookies.
- Melt the butter in the microwave. Cut up into tablespoon size pieces and place in microwave safe bowl covered with a paper towel. Microwave for about 20 seconds.
- Using a pastry brush, brush melted butter onto roll rounds and then fold them in half.
- You can reroll dough scraps if desired to get a few extra rolls. Just roll dough into a ball and roll it out again.
- Place rolls on a large sheet pan with sides that has been sprayed with non-stick spray.
- Cover the rolls with a clean dish towel and let them rise until double in size.
- Bake at 350 degrees for 15-20 minutes or until rolls are lightly browned.
- Enjoy these rolls warm from the oven and serve them with butter, honey, preserves, etc.
- They will keep in a ziplock bag for a couple of days at room temperature. If you refrigerate them they will last 5-7 days.
- Freeze any extra rolls for up to 3 months.
- Unthaw at room temperature and reheat covered with tinfoil in the oven or microwave for 10 seconds.
Other yummy bread recipes to make:
- Fluffy Cinnamon Rolls
- No Knead French Bread
- Zucchini Bread With Pineapple
- Blueberry Streusel Sweet Bread
Best Dinner Rolls
This is the best dinner rolls recipe for flaky, soft, melt-in-your-mouth rolls. I also use this recipe for my cinnamon rolls. Sooooo good!
Ingredients
- 1/2 cup powdered milk I have always used powdered milk because it's a great way to use it up and it turns out great. You can substitute 1 1/2 cups 2% or whole milk, warmed to 105 to 110 degrees for powdered milk and water if desired.
- 1 1/2 cups very warm water (105 degrees to 110 degrees)
- 1/2 cup granulated sugar
- 1 packet Active dry yeast
- 1 1/2 tsp fine sea salt
- 1/2 cup canola oil
- 2 eggs, beaten (room temperature)
- 4 - 4 1/2 cups all purpose flour (may need a little additional flour if dough is sticky). I usually use 4 1/2 cups of flour.
- 1/4 cup butter, melted
Instructions
- In a large mixing bowl mix very warm water (105 degrees to 110 degrees) with powdered milk and stir to dissolve. Alternately you can use 2% or whole milk that has been warmed in the microwave for about 40-45 seconds (check temperature to make sure it is 105 degrees to 110 degrees). If you feel the temperature with your finger it should be warm like bath water but not hot.
- Add sugar and yeast to the milk and stir well. Let milk/yeast mixture sit for about 5-10 minutes or until bubbly. Make sure your yeast has not expired before using it.
- Add salt, oil and beaten eggs (room temperature). Mix liquids together. I like to use a wooden spoon and mix by hand. You don't need a stand mixer for this recipe.
- Now add enough flour to make a soft dough. This will take 4- 4 1/2 cups of flour. Mix 2 cups flour into the wet ingredients and stir to incorporate. Add another 1 cup flour and stir and then add 1/2 cup at a time until the dough is soft. It will feel a little sticky to the touch but shouldn't stick to the bottom of the bowl. The key is not to add too much flour but enough for you to be able to handle the dough.
- Cover the dough with a clean dish towel and place in a warm area until the dough is double in volume.
- Punch down dough and place it on a well floured surface. Roll the dough out to about 16 x 21 inches or at least 1/4 inch thick rectangle. Make sure you flour your rolling pin well to keep it from sticking to the dough. If you don't have one, try using a pastry mat. It has measurements printed on it and it helps keep your counter clean.
- Use a drinking glass or cookie cutter to cut dough into round circles. I used a 2.75 inch metal cookie cutter.
- Melt the butter in the microwave. Cut up into tablespoon size pieces and place in microwave safe bowl covered with a paper towel. Microwave for about 20 seconds. Using a pastry brush, brush melted butter onto roll rounds and then fold them in half.
- Place rolls on a large sheet pan with sides that has been sprayed with non-stick spray. Cover the rolls with a clean dish towel and let them rise until double in size.
- Bake at 350 degrees for 15-20 minutes or until rolls are lightly browned.
- Calories based on 33 rolls