Homemade Dinner Rolls

Total Time:
41 min
Prep:
20 min
Inactive:
1 min
Cook:
20 min

Yield:
24 to 30 rolls
Level:
Easy

Ingredients
  • 1 (1/4-ounce) package dry active yeast
  • 1 cup warm water, about 110 degrees F
  • 1/2 cup sugar
  • 1 egg, beaten
  • 2 teaspoons salt
  • 1 cup milk, scalded but cooled to warm
  • 4 ounces melted butter, plus 2 ounces
  • 5 cups flour, plus more, as needed
  • 6 -cup, 3-inch muffin tin pan
Directions

In a standing mixing bowl with dough hook, dissolve yeast in warm water. Let sit until lightly foamy, then stir in sugar and add egg, salt, warm milk, and 4 ounces of butter. Slowly add 5 cups flour, adding more as needed to make an elastic dough. Mix well, then roll out to floured surface and knead dough for about 5 minutes.

Place dough in buttered bowl, cover with towel, and set in a warm place to rise until double in bulk, about 1 hour.

Lightly oil the muffin pan. Punch down dough and form dough into 1-inch balls. Place 3 balls in each muffin tin. Fill muffin pan, cover with towel, and allow to rise an additional 1/2 hour.

Preheat oven to 425 degrees F.

Brush with remaining melted butter. Bake in preheated oven for 10 to 15 minutes, until golden brown.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
4.5 96
Fantastic and easy. Exceeded my expectations. item not reviewed by moderator and published
I made these for Christmas dinner. Something must have been wrong with my yeast, cause they took forever to rise. I persisted, and in the end, they turned out beautifully! They have a wonderful taste, not too sweet, they were fluffy and they didn't dry out. We devoured every last one over the past 3 days. I will definitely make these again and again. item not reviewed by moderator and published
Made these today, but used 1/4 cup of sugar. I didn't want them too sweet. I also used whole wheat flour instead of white. They may have been a tad heavier, but they were still very tasty. Hubby approved! item not reviewed by moderator and published
I just made this rolls. They are perfect, a hit! will make them again. Easy and very yummy! item not reviewed by moderator and published
The recipe says "inactive" 1 min but it should say 1 hour item not reviewed by moderator and published
These were a hit at my dinner party. They were on the sweet side but I think that's why I, and my friends, liked them so much. These rolls are definitely a recipe I will add to my favorites! item not reviewed by moderator and published
The dinner rolls didn't turn out to be as soft as I thought, and the outside layer was crispy. All in all, they taste just okay. I have had better dinner rolls before. item not reviewed by moderator and published
I've made this recipe twice in the past week. Both times came out great. The first time I made just 12 jumbo rolls and they were fantastic. The second time I made 24 cloverleaf and 9 round split-top rolls (baked those on a sheet pan); these will be served at a big family dinner this weekend. These roll are tender, chewy and moist. item not reviewed by moderator and published
After losing my favorite roll recipe last year, I was on the hunt for a similar recipe. This is exactly what I was looking for. And honestly, it is even better than my original recipe that I lost. The rolls were very light and not dry at all. Loved the slight sweetness from the sugar. item not reviewed by moderator and published
These are really simple and easy to make. I would definitely advise people, do not get your water too hot. It will kill your yeast, your bread will not rise, and you will have rock hard blobs. Most of the negative reviews I've read, were probably written by people who killed their yeast. Make sure your yeast is alive and active before adding everything else. To do that, let it sit for 5-10 minutes after you add it to the water. If it hasn't made any bubbles, foam, or anything... toss it out and start again with luke warm water. Next thing, the recipe says 5 cups flour, plus more.... do not go into this with the frame of mind that 5 cups of flour is going to be enough. It won't. The "plus more" ends up being 2-3 additional cups of flour for me. There are so many things you can do to this recipe to customize your needs, it is a starter bread that I keep coming back to. item not reviewed by moderator and published
Best way to not get the water too hot is to make sure the temp is between 90-110 degrees. item not reviewed by moderator and published

This recipe is featured in:

Easy Holiday Appetizers