Amazing Dinner Rolls

10.10.2012

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Is there anything like a fresh, hot out of the oven, homemade dinner roll? Dinner rolls are a classic that will never fade. These dinner rolls are dangerously good! How could something with so few simple ingredients be so delicious? I will tell you how: lots of butter, whole milk and a little patience. While creating this recipe, I was looking to achieve a tender, pillow-y soft texture, along with a light sweetness that wasn’t overpowering (if I wanted a roll that was super sweet I’d just have cake), with just the right amount of moisture and fats – hence the use of whole milk along with the butter. I prefer a larger ratio of milk than water because water has zero flavor so why let it waste good space in the roll?
I love making fresh breads and rolls, because I let my KitchenAid mixer do all the work =). The hardest part is that “little patience” I mentioned before, the rising time. I wish they’d just go POOF! in a number of seconds and be beautifully risen. If only. The nice thing about it though is that it basically forces me to get that sink-full of dishes done while I’m waiting. If you don’t have a stand mixer you could also make these the good old fashioned way, kneading by hand.
I hope you love these rolls and serve them as the perfect complement to your holiday feasts and family gatherings. Come back soon as I’ll be posting 3 specialty butter recipes that you can spread along these divine dinner rolls (as if they needed any upgrade but these butters just push the rolls over the top).  Enjoy and share… really, because I’m warning you if you don’t share you’ll want all 24 rolls to yourself!

Amazing Dinner Rolls

Yield: 2 dozen

Amazing Dinner Rolls

Ingredients

  • 1/3 cup warm water, 110 - 115 degrees
  • 2 1/4 tsp active dry yeast
  • 1/3 cup + 1/4 tsp granulated sugar
  • 1 1/3 cups whole milk, warmed to 110 - 115 degrees
  • 3/4 cup salted butter, at room temperature, divided
  • 1 large egg, at room temperature
  • 1 1/2 tsp salt
  • 4 1/2 cups all-purpose flour*

Directions

  • Measure out warm water into a liquid measuring cup then stir in yeast and 1/4 tsp sugar, whisk until yeast has dissolved then let rest 5 - 10 minutes until mixture is foamy. Pour yeast mixture (scrapping out excess) into the bowl of an electric stand mixer fitted with whisk attachment, add in 1/3 cup sugar, warm milk, 5 Tbsp butter, egg and salt. Blend mixture until combine. Add in 2 cups flour and mix until well combine. Switch attachment to a dough hook, with mixer on low speed, slowly add remaining 2 1/2 cups flour and mix until dough is smooth and elastic, about 4 - 5 minutes (dough should be slightly sticky when touched). Transfer dough to a greased, large mixing bowl and cover bowl with plastic wrap. Allow dough to rise in a warm place, free from draft, until double in size, about 1 1/2 hours.
  • Punch dough down and divide dough into two equal portions. Shape each portion into a ball. Roll each dough ball out on a lightly floured surface into a large circle about 13 inches across (try to keep dough as much of an even thickness as possible). Spread each circle of dough evenly with 2 Tbsp butter. Cut each circle into 4 equal quarters, then each quarter into 3 wedges (just imagine cutting pizza slices or pie slices). Roll each wedge up, beginning on wide (outside) edge. Transfer rolls to a buttered 10 x 15 inch cookie sheet (the tip of the rolled wedge should be tucked on the bottom. Note that you can fit 3 rows of 8 rolls). Cover rolls loosely with plastic wrap and let rise in a warm place until double in size, about 1 hour. During the last 10 minutes of rising preheat oven to 375 degrees.
  • Remove plastic wrap and bake rolls in preheated oven for 15 - 19 minutes until golden brown. Remove from oven and brush with remaining 3 Tbsp butter (you may not need all of it). Serve warm or allow to cool and store in an airtight container.
  • Recipe Source: Cooking Classy

Notes

*I found 4 1/2 cups to be perfect for me but if you live somewhere very dry or humid, or at a very high altitude you may want to reduce or increase measurement by a 1/4 of a cup, just note the dough should be fairly sticky. Don't add too much flour or your roll will be heavy. The dough should be sticking to the bottom of the mixing bowl near the end of mixing just not the sides. It should stick slightly to a clean fingertip then spring back slightly when pulled away. Not gummy and not dry. Most of you will probably find 4 1/2 cups to work just right as well.

http://www.cookingclassy.com/2012/10/amazing-dinner-rolls/

After first rise, divide dough into two equal portions and shape each into a ball.

Roll each ball into a 13 inch circle.

Spread softened butter evenly over entire surface. Using a pizza wheel, cut circle into 4 equal quarters then cut each quarter into 3 equal wedges.

Snugly roll each wedge.

The tip of the wedge should be tucked under the bottom, like so.

Transfer and align rolls on a buttered baking dish.

Cover with plastic wrap and let rest until double in size, about 1 hour.

Bake in preheated oven 14 – 16 minutes.

Coat tops with butter.

Pull rolls apart. Serve warm.

83 comments

  • Chung-Ah | Damn Delicious: Amazing! I totally need to make this for Thanksgiving! October 10, 2012 at 11:20am Reply

  • Faith: These look seriously amazing! I am definitely bookmarking this for our next big dinner. Thanks! October 10, 2012 at 12:18pm Reply

  • The Cooking Actress: I am so hungry right now. I should not be looking at these photos of delicious rolls. OMG October 10, 2012 at 1:42pm Reply

  • SerenaB: Mmmm.. Nothing like a homemade dinner roll! These look tasty! Have a great week! October 10, 2012 at 2:42pm Reply

  • Joan: The rolls look fabulous! October 10, 2012 at 2:54pm Reply

  • Melissa @ Bless This Mess: MMMmmm. Can’t wait to make these! October 10, 2012 at 4:05pm Reply

  • Loretta E.: I love making cresents. I feel so fancy…These look great by the way. October 10, 2012 at 4:05pm Reply

  • Amber Massey: Those are beautiful!! Can a preggo on strict bed rest get a care package? my twin babies would be grateful:)
    Chocolate-Broccoli.com October 10, 2012 at 6:10pm Reply

  • Grandbabycakes: Gosh these remind me of my grandmother’s rolls. Thank you for the trip down memory lane. October 10, 2012 at 6:43pm Reply

  • Sherie @ Maameemoomoo: Bookmarking. Looks really GOOD! October 11, 2012 at 12:24am Reply

  • Shawn @ I Wash…You Dry: Gorgeous! These look so so tasty! October 11, 2012 at 6:31am Reply

  • Charul @ Tadka Masala: They look fab, like FAB!! Thank you for sharing the recipe. :) October 11, 2012 at 11:28am Reply

  • Tanya @ EatLaughPurr: These look beautiful! I can’t wait to make them, but fear I will over indulge. Oh well. It will be worth it! October 11, 2012 at 6:39pm Reply

  • Jenifer Harrod: These look so good! October 18, 2012 at 1:15pm Reply

  • Javelin Warrior: I love homemade dinner rolls and these are just exquisite! I often make mine as “cloverleaf” rolls, but I love the crescent shape… I’m featuring this post in today’s Food Fetish Friday (with a link-back and attribution as always). Thanks for continuing to inspire me with your creations… October 18, 2012 at 9:08pm Reply

  • ladymorgiana: They look great and I’ve been looking for good dinner rolls recipe :) thank you! November 3, 2012 at 4:53pm Reply

  • Brittany: Yum! I want to make these for thanksgiving! Do they store well? Could I make these the day before? November 4, 2012 at 8:45am Reply

    • Jaclyn: Yes they are still really good the next day. My favorite is definitely warm right out of the oven but we at these for 2 days following. Hope you enjoy! November 5, 2012 at 10:32am Reply

  • Anonymous: Look yummmy! Am going to make these for Thanksgiving dinner November 7, 2012 at 2:25pm Reply

  • Karlene: I have to travel 4 hours on Thanksgiving. Can I make the dough the night before and store them on pans in my fridge to travel then cook when we arrive? What are your thoughts? November 9, 2012 at 11:34am Reply

    • Jaclyn: Karlene – I don’t know that I would recommend it, the 4 hours of rising the second time around would probably be a few hours too long even if they are chilled(maybe if they were shaped then frozen after the first rise the 4 hours may work?). It’s just hard to say where I haven’t tried it yet. Just to be safe, you may want to just bake them the day before. Either way I hope you enjoy and have a great Thanksgiving! November 10, 2012 at 9:48pm Reply

  • Joan: Yum, yum, and yum! November 19, 2012 at 10:28am Reply

  • Anonymous: Did you use bleached or unbleached all-purpose flour? Would bread flour work as well? November 19, 2012 at 4:40pm Reply

    • Twa: I use unbleach flour for all my baking. April 24, 2013 at 4:00pm Reply

  • Jaclyn: I used bleached all-purpose flour each of the 3 times I’ve made them. Bread flour would probably be great too. I hope you enjoy! November 19, 2012 at 8:27pm Reply

    • Anonymous: I used bleached all-purpose flour because it was all I had on hand and my oh my. They just came out of the oven a few minutes ago and they are SO delicious. The best bread I have ever baked! My family is already scarfing them down. Thank you for the post and the BEAUTIFUL photos! November 20, 2012 at 2:46pm Reply

    • Jaclyn: You are very welcome =)! I’m so glad you and your family enjoyed! November 20, 2012 at 4:33pm Reply

  • Deborah Breither: Thank you so much for this wonderful recipe!! I made them tonight for our Thanksgiving feast and the are WONDERFUL!! Wish I didn’t have to wait until tomorrow…. well actually I didn’t, hubby and I taste tested them – de-lish!! November 21, 2012 at 6:59pm Reply

    • Jaclyn: Deborah – you are so welcome! I’m so glad to hear you enjoyed these rolls! It’s crazy I actually made them 3 times in 4 days this past week, a lot of Thanksgiving parties =). I hope you had a wonderful holiday! Thanks for your comment. November 24, 2012 at 12:22am Reply

  • Esther: Thank you so much for this recipe! Made them last night for Thanksgiving and they were a huge hit! November 24, 2012 at 7:36pm Reply

  • Ana T: Can the dough be made the night before or can the risen, cut up formed dough be frozen? I want to make these for Christmas but I’m having a Christmas lunch so I won’t have time to make them before lunch due to the rising and baking time and its just a few of us and i dont want to make a ton for one day. Any suggestions? December 23, 2012 at 12:41pm Reply

    • Jaclyn: You could do the first rise, then refrigerate, then do the second rise on christmas. Hope that helps! December 24, 2012 at 3:42pm Reply

  • peg: Thank you for the recipe. And glad to hear you can refrierate it. Going to try making them soon. January 4, 2013 at 4:34pm Reply

  • peg: Sorry, refrigerate! January 4, 2013 at 4:35pm Reply

  • Sapna: The recipe is really good, but is there another option for eggs in the recipe
    Thanks January 7, 2013 at 3:18am Reply

    • Jaclyn: I would say for this recipe simply to increase the butter in the roll dough by 2 Tbsp. Hope that helps! January 8, 2013 at 9:22pm Reply

  • Naglaa: Hi Jaclyn,
    You are amazing :) … just as you said … After the first time I made it, I made it 3 times per week since the first time :)

    But I have used Honey instead of Sugar …. I think it gives me a softer dough, and more moisture.
    Also I have added 1 teaspoon of Baking Powder … It was more fluffy ….

    All credit goes to you :) …. meet you in another recipe of yours :) January 30, 2013 at 10:03am Reply

    • Jaclyn: Hi Naglaa – Your substitution of honey sounds delicious, as well as the extra fluff from the baking powder. I’ll have to try it out =). Thanks for your comment I’m so glad you’ve enjoyed these! February 2, 2013 at 9:09pm Reply

  • Katie: These look delish! At which point can I freeze them? A whole batch would be too many for just my husband and I so I would freeze half. And how do I go about doing so? February 13, 2013 at 11:53am Reply

    • Jaclyn: Freeze them after the first rise and after shaping them, I would just recommend doing so in a buttered airtight container. Then allow them to thaw in the fridge and continue with the next rise at room temp – you’ll likely need to add an hour as they will be cold. Hope that helps! February 14, 2013 at 9:15am Reply

      • Katie: I just have to comment again on these and how excited my husband gets when he finds out I’m making them. He literally sits at the table as we are about to eat wiggling with excitement. Thank you so much for sharing this truly amazing recipe! April 9, 2013 at 8:05am Reply

        • Jaclyn: Haha that’s awesome! Thanks so much for your comment Katie – I’m so glad these are enjoyed! April 10, 2013 at 7:32am Reply

  • ellie: Found your site 5 days ago. Have made 3 recipes. Loved them all. Seriously though, these rolls which we made today are amazing! We ate them with dinner and then again for dessert! March 5, 2013 at 5:12pm Reply

    • Jaclyn: Ellie – I’m so glad you’ve enjoyed the 3 recipes you tried! That’s awesome, just what I like to hear! Thanks for your comment! March 5, 2013 at 10:32pm Reply

  • Kayla: I would like to make these after lunch to go with supper this evening. I only have 1% milk in the house, can I use that instead of the whole milk? April 3, 2013 at 9:28am Reply

    • Jaclyn: Yeah that should be just fine. April 3, 2013 at 11:17am Reply

  • jocelyn: Hello,

    I am new to your site and wanted to let you know that I LOVE this recipe. Just made these today, they are so light, soft and super yummy! Thank you! April 13, 2013 at 8:09pm Reply

    • Jaclyn: I’m so glad you love this recipe Jocelyn! Thanks so much for leaving a comment! April 14, 2013 at 5:00pm Reply

  • Yosi: I made this today and I must say, it is truly AMAZING! I live in Singapore where the weather is really humid so I ended up adding 3 tbsp of flour and they turned out great! Thanks for sharing the recipe :-) April 26, 2013 at 5:33am Reply

    • Jaclyn: You’re very welcome Yosi! I’m so glad you thought these were amazing! Thanks for your comment! April 28, 2013 at 12:13pm Reply

  • sue: I made these today and they were wonderful,it took me longer to make because i had to keep converting quantities and the oven temperature as iwork on a metric system. A lot of US Bloggers are inclined to do this so i would have no idea how much, for example a stick of butter would weigh. It would be great if you could use both systems, cups and metric where possible :) April 27, 2013 at 5:35am Reply

    • Jaclyn: Hopefully sometime in the near future I’ll be able to start doing that. I’m somewhat knew to doing things by weight so it’s hard for me to get used to it :). May 7, 2013 at 9:25am Reply

  • Greenhousegal: For the lady re: conversions-King Arthur Flour Company has Master chart that may help you. I’m sure there are others somewhere on the net–search and you will find one. May 9, 2013 at 10:17pm Reply

  • Cintya: this recipe is totally works for me. thank you so much:) May 13, 2013 at 3:48am Reply

  • Carol Thebus: BRILLIANT – ABSOLUTELY CLASSY BRILLIANCE May 17, 2013 at 5:17am Reply

    • Jaclyn: Thanks Carol :)! May 17, 2013 at 8:56am Reply

  • Nayab: Heyy these look delish… i was wondering if i could use some filling.. chocolate maybe in these? May 27, 2013 at 3:59am Reply

    • Jaclyn: I think chocolate might work you’d want to make sure it’s well enclosed so it’s not melting out the sides. May 27, 2013 at 1:01pm Reply

  • Vera: I made these for about 80 people – doubled the batch each time and they turned out perfect. Very easy recipe and they were devoured in minutes. Thanks for the recipe. October 20, 2013 at 7:26am Reply

    • Jaclyn: You’re welcome, I’m go glad everyone liked them Vera! I can’t wait to make them again this Thanksgiving. Thanks for your comment! October 26, 2013 at 5:43am Reply

  • Dipti: What can I use instead of eggs they look delicious November 16, 2013 at 2:28pm Reply

  • Dina: hi Jaclyn i wanna thank you for this great recipe the rolls looks very delicious and buttery :-) i was wondering can i use a cheese or hot dog filling ? December 30, 2013 at 9:14pm Reply

    • Jaclyn: I’ve never tried so I can’t say for sure but I’d imagine it would work fine as long as it’s enclosed so it doesn’t just run out the sides. December 30, 2013 at 10:53pm Reply

  • Kim: These rolls are simply amazing. Made them for my grandkids as an afternoon snack, had to make another batch the same night. Made these several times. Also baked them with a coconut milk mixture…so delicious. Easy, simple recipe, right amount of sweetness. February 18, 2014 at 7:34am Reply

    • Jaclyn: I’m glad you liked these rolls Kim! Thanks for leaving a comment! February 25, 2014 at 11:07pm Reply

  • Bruce: Your photos are so beautiful I started salivating just looking at them. These look like croissants but I imagine they are more bread-like. Is it possible to roll and fold the dough with a glazing of butter to push them toward the French variety? April 21, 2014 at 10:39am Reply

    • Jaclyn: The dough is brushed with butter, but it is a much different texture than a flaky croissant (I love those too). These are much fluffier and softer. April 21, 2014 at 10:23pm Reply

  • Elsie Laate: Thank you so much for this recipe, I tried it by substituting one cup of white flour with wheat flour, it tasted amazing we all can’t stop eating them May 16, 2014 at 9:27am Reply

  • Eggless Bunny Dinner Rolls | Gayathri’s Cook SPot: […] Source: Cooking ClassyIngredients:All Purpose Flour/ Maida-2 1/2 cupsSalt-1 tspBaking Soda-1/2 tspInstant Yeast-1 1/4 […] June 11, 2014 at 11:56pm Reply

  • Jen: I just tried your recipe. My last time making rolls (not your recipe) made hockey pucks so I was a bit worried. These rolls turned out so light and fluffy. So, SO good! I may end up eating the whole batch by myself. Definitely a keeper. Thank you for sharing! August 16, 2014 at 3:20pm Reply

    • Jaclyn: I’m so happy to hear you liked this recipe Jen! Thanks so much for your review :)! August 16, 2014 at 3:36pm Reply

  • Patty: Ive made these 3 times now and ism frustrated , the ough is too wet, if I add more flour they are heavy..I’ve tried 3 different ways..your way I couldn’t even get the dough out of the kitchen aide it just stuck everywhere…I added little flour extra the next time..heavy…the 3rd time added enough flour to make it workable and the were just really heavy what am I doing wrong? August 20, 2014 at 11:41am Reply

    • Jaclyn: What method are you using to measure the flour (scoop and level or spoon into the measuring cup and level)? Both will give far different measurements, for this recipe (and all that I have posted) I use the scoop and level method. If you live in high humidity that can also make a difference, requiring more flour. Also are you allowing them enough time to rise and has your yeast possibly expired? Hopefully we can figure it out! Wish I were there to say for sure. September 15, 2014 at 10:19pm Reply

  • Kristin: Hi! I really want to try this recipe for a bridal shower I am hosting, but I live in Denver, CO. You mention substitutions for high-altitudes but can you be more specific for this recipe? I have found most baking/breads to be VERY challenging since I moved to Denver from the east coast but these look amazing and I’m really eager to try them. (Just don’t want to repeat mistakes of the past – almost all previous bread attempts have ended up looking like flatbread!) August 24, 2014 at 10:52am Reply

  • Terri: I was wondering if you can make these in advance and freeze them? I won’t have enough oven space to make them on Thanksgiving but I could defrost them and warm them up. Have you ever frozen them? October 8, 2014 at 9:27am Reply

    • Jaclyn: Yes you can freeze them after the first rise, then thaw and allow second rise before baking. I hope you love them Terri! October 8, 2014 at 6:00pm Reply

  • Sarah: Just pulled these out of the over! At first I was afraid they were a fail because they did not rise after mixing. Then I let rise a little longer with microwave light on…..today was cold (my bad.) Rolled out and let rise again and baked FABULOUS!!! Thanks for your recipe sharing. One substitute was instead of milk, I used half and half. November 16, 2014 at 7:05pm Reply

  • Sarah: I made these last night for turkey sandwiches so when I sliced the bread they don’t hold together…and ideas on same recipe more like a roll?? I did substitute 1/2 and 1/2 for the milk.. The were amazing!! November 17, 2014 at 11:27am Reply

  • Tasbih @ Cleobuttera: These are my favorite rolls ever!!! I’m a 1 week old blogger & just played around with these and stuffed them with delicious stuff like Nutella and mozzarella cheese. The post is fresh up on the blog! I most definitely gave you credit with a link back to your site. Hope I did it the right way; still a newbie. Would be such an honor if you check it out.
    Thanks
    http://www.cleobuttera.com/breads-and-rolls/heavenly-crescent-rolls-3-ways/ November 20, 2014 at 1:10am Reply

  • Lexa: THESE ARE SO GOOD! I have tried thousands of recipes and these actually turned out. :) My husband and I ate like 6 each. Thank you thank you thank you! I am in charge of making rolls this Thanksgiving so I look forward to impressing the family with this one. November 21, 2014 at 7:22pm Reply

    • Jaclyn: I’m glad you found a recipe you like :)! Thanks for your comment Lexa! November 22, 2014 at 12:38am Reply

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