If you are a fan of bread and dinner rolls, then you have got to give this recipe a try. They turn out soft, buttery, and oh so delicious.
Also, guess what, there is no kneading required! For me the ultimate dinner consists of a side dish of dinner rolls. And this recipe really hits the spot.
They are perfect to serve for Christmas dinner, Thanksgiving dinner, or any time of the year with any dinner. Or maybe you want to cut them in half and use them for a sandwich, go for it, they make great sandwiches. Theses dinner rolls are super easy to make, if I can do it, you can do it. Let’s get baking!
Step 1: Gather the ingredients
In order to make amazing dinner rolls at home, you need a handful of easy to find ingredients, chances are you have most of the ingredients already in your house.
- Milk – I like to use whole milk but you can use other milk if you like, including almond milk. You may also swap the milk out for water. It will affect the taste slightly, however.
- Water – I always use filtered water when baking, because my tap water tastes terrible.
- Sugar – The sugar will add a hint of sweetness. It also will enhance the flavor and improve the texture of the crumb.
- Yeast – I usually use active dry yeast, but rapid-rise or instant yeast will work as well.
- Oil – The oil helps improve the texture of the dough.
- Salt – The salt will balance out the flavors and enhance the flavor of the other ingredients.
- Eggs – The eggs will make the rolls finer and have a richer flavor. They also help the dough rise.
- Flour – I like to use bread flour when I can, but all-purpose/plain flour will work as well for these dinner rolls.
- Butter – Melted to baste the tops of the rolls.
Step 2: How to make the best homemade dinner rolls
Begin with the yeast. In a medium bowl combine the milk and water, or if you don’t want to use milk, use all water. Also add in a teaspoon or so of the sugar. Heat the liquid in the microwave or in a pot on the stovetop until it is 105 to 115 F (40 to 44 C). The temp will feel like a hot bath.
Add in the yeast and mix it in with a fork or whisk. Then let the mixture sit for 7 to 10 minutes until it gets nice and foamy. If it isn’t foamy after 10 minutes, the yeast may be old/bad, or the liquid was too hot. Start again if that happens.
Next, in a separate large bowl, add the eggs, sugar, and oil and whisk them all together until well combined. If you would like the rolls to be a bit sweeter, double the amount of sugar.
Then, combine the egg mixture with the yeast mixture and whisk until well mixed.
Step 3: Finish making the dinner rolls dough
Mix the salt in with the flour and then add one cup of the dry mixture to the large bowl of liquid. Whisk it in until well combined. Then add in another cup, at this point you will need to switch to a wooden spoon because it will be too thick, or of course you can use a stand mixer with a paddle attachment.
Continue adding the flour and stirring it in until the dough forms and peels away from the walls of the bowl. The dough should be sticky/tacky. Don’t just dump all the flour in at once, you probably won’t need it all.
Cover the bowl with a damp cloth or plastic wrap and allow the dough to rise for about 2 hours until it at least doubles in size.
Step 4: Form the dinner rolls
Take the risen dough out of the bowl and divide it in half. Then on a floured surface roll the dough out in a large circle, like if you were making a pizza. Baste the dough with melted butter.
Then use a pizza roller or knife and cut it into several wedges, you can get 12 to 16 wedges depending on how large you want the dinner rolls to be.
Then take the wide part and roll up the dough. You can curl it in to form a crescent if you like. They will wind up looking kind of like croissants but will definitely taste different.
Alternatively after you divide the main dough in half roll it out into a thick snake and then just divide it up evenly and roll each piece into a ball, if you prefer that shape.
Next, place the unbaked dinner rolls on a sheet pan that has been sprayed with cooking spray. Or you can use parchment paper or silicone baking mat.
Spray the tops of the rolls lightly with cooking spray. Then lightly cover the rolls with plastic wrap and allow the dinner rolls to rise for another 2 hours. They should get nice and fluffy and about double in size.
Step 5: Bake the rolls
Preheat the oven to 375 F/190 C. Then bake the risen rolls on the middle rack in the oven for 13 to 18 minutes until they get nice and golden brown on top. Every oven is different, in my oven 14 to 15 minutes is perfect. They should be a bit springy when touched.
After they are done baking remove them from the oven and baste the tops with melted butter. This will give them a nice buttery flavor and help to soften the tops. Allow them to cool and then serve them up. Enjoy!
How long to soft homemade dinner rolls last?
If they are stored in an airtight container or ziplock bag, theses dinner rolls will last 5 to 6 days at room temperature or a few more days than that in the fridge. They also freeze really well.
Here are some other recipes you may like:
Soft Buttery Dinner Rolls (No-Knead)
- Wooden spoon
- Damp cloth or plastic wrap
- Pizza cutter or knife
- Basting brush
- Sheet pans
- 1 cup milk whole, 2%, etc. (240ml)
- 1/4 cup water filtered (60ml)
- 2 1/4 tsp. of active dry yeast 7g
- 1/2 cup of oil vegetable, olive, etc. (120ml)
- 1/4 cup of sugar white granulated (50g)
- 1 tsp. of salt 5g
- 2 large eggs
- 4 to 5 cups of bread flour or all-purpose flour Closer to 4 (500g to 625)
- Melted butter for basting
- Combine the milk and water in a microwave-safe bowl and heat it up until it reaches 105 to 115 F/40 to 44 C. It should feel like hot bath water. Or heat it up in a pot on the stovetop. Sprinkle in about 1 tsp. of the sugar along with the yeast. Whisk until mixed and allow it to sit for 8 to 10 minutes until it gets nice and foamy.
- In a large bowl, mix together the oil, sugar, and eggs. Then combine the yeast mixture with it. If you want the rolls slightly on the sweeter side you can double the amount of sugar.
- Add in a cup of the flour along with the salt and whisk it into the mixture. Set the whisk aside and switch to a wooden spoon. Or do this in a stand mixer with a paddle attachment. Now add in another cup of flour, and mix until combined, keep doing this until a nice tacky/sticky dough forms. The dough should be that way.
- Place the dough in a lightly oiled bowl and cover with a damp cloth or plastic wrap and allow it to rise for 2 hours or until at least doubled in size.
- Take the dough and place it on a floured surface, then divide it in half. Roll out the dough into a large circle kind of like if you were making a pizza. Baste the top with melted butter.Then use a pizza roller or knife and cut wedges. You should be able to get 13 to 14 wedges per half of the dough. Start with the wide side of the dough and roll it in moving it as necessary then curl in the ends if you like.Place them on a sheet pan that was sprayed with cooking spray or lined with a silicone mat or parchment paper. They will expand when they rise and bake so don't overcrowd them on one pan.
- lightly spray the tops with cooking spray and lay a piece of plastic wrap gently on top. You can also use a damp cloth. Allow the rolls to rise for about 2 hours.
- Preheat the oven to 375 F/190 C. Bake the rolls one tray at a time on the middle rack for 13 to 18 minutes until nice and golden brown. remove them from the oven and baste the tops with melted butter. Allow them to cool for a bit and then serve. Enjoy!
Do you like the recipe? Please give it a rating and comment down below, I really appreciate it. If you make it tag me on Instagram @inthekitchenwithmatt. Also, sign up for the newsletter so you won’t miss out on any of my new posts and recipes.