Light, buttery and fluffy dinner rolls that are made with just a handful of ingredients! These are the best homemade dinner rolls!
Welcome to our first recipe for Nina's Bread Month! Earlier this week I shared some valuable tips on baking with yeast. And now I am so excited to bring you the best homemade dinner rolls I have ever tried!
I have tried so many recipes for dinner rolls over the years, but it wasn't until I tried to create my own recipe, that I came across what I believe, are the best homemade dinner rolls. These rolls have everything in them that one desires in a dinner roll. They are light, fluffy and are oh, so buttery.
Just look at how fluffy these dinner rolls are!
Tips for making the best homemade dinner rolls
- Ensure the milk is not too hot for the yeast! You want it to be approximately 100°F-105°F or just above body temperature.
- Use homogenized milk for best flavor. You can use 2%, but I would not go lower than that because the dinner rolls won't be as rich in flavour.
- Make sure you don't use too much flour by weighing it. Too much flour will make dense rolls. Not good!
- Start by adding 3/4 of the amount of flour listed in the recipe, and then add in the remainder, a bit at a time, until the dough comes to the right consistency.
- Grease the baking dish and place parchment on the bottom. This helps the rolls come out nicely and intact.
- Weigh the dough after it's first rise. Divide the amount it weighs into 12. Then you will know how much each roll weighs so you will end up with evenly sized rolls. You can also eyeball it too though!
- You can freeze these after shaping them into rolls. When ready to eat, allow rolls to thaw and then rise until doubled in size before baking them. This can take a few hours.
Share your dinner rolls you made with me on Instagram #ninakneadstobake! I can't wait to see them all!!!
- 1 tsp quick-rise instant yeast
- 1 tbsp granulated sugar
- ½ cup (4 oz) warm milk
- 2.5 tbsp (36g) + 1 tbsp (14g) unsalted butter, softened (divided)
- 1 large egg, beaten
- ½ tsp salt
- 1½ cups (230g) all purpose flour
- Grease a 9-inch round pan and line the bottom with parchment paper. Set aside.
- Place instant yeast, sugar and warm milk into the bowl of a stand mixer. Let it sit for a few minutes and then add in the 2.5 tbsp butter, egg and salt.
- Weigh the flour into a small bowl. Add ¾ of the amount of flour into the stand mixer bowl with the other ingredients and mix with the dough hook attachment, adding a bit of flour at a time until dough comes to the right consistency. You may need more or less flour depending on the temperature of your kitchen.
- Knead the dough until it is a solid mass and wipes the sides of the bowl clean.
- Place the dough into a large greased bowl and cover with plastic wrap. Place in a warm environment until the dough doubles in size, about 1 hour.
- Punch the dough down and weigh it. Divide that number by 12 so you will know the size each roll should be to have consistent size dinner rolls.
- Shape each dinner roll and place into the prepared 9-inch pan.
- Cover the pan with plastic wrap and place in a warm environment until the rolls double in size, about 1 hour. Meanwhile, preheat oven to 400°F.
- Bake the dinner rolls for 12 - 14 minutes or until they are golden brown.
- Melt the remaining 1 tbsp of butter and brush on to the tops of the dinner rolls right when they come out of the oven.
- Let the dinner rolls cool in their pan for 10 minutes and then remove onto a wire rack.
- Dinner rolls are best eaten the day they are made.