The BEST soft and fluffy homemade Dinner Rolls recipe, and they’re so easy to make! Enjoy homemade rolls any day of the week but especially for Thanksgiving and holidays!
One thing is for sure, not all roll recipes are created equal! This one absolutely lives up to its name in making light and fluffy rolls that taste better than a bakery! If you’re preparing for Thanksgiving, don’t miss my classic Thanksgiving recipes.
I found this recipe years ago from Cooking Classy, one of my old favorite sites, and I’ve included clear process photos and instructions so that even the most novice baker will succeed with this recipe!
I think a lot of people get intimidated by homemade rolls, but follow the instructions below and you’ll see just how easy they are! The only thing you need is time to alllow the rolls to rise. Everything other element is very fast and simple.
Homemade rolls in 8 simple steps:
1. Proof the yeast. Combine warm water, yeast, sugar and stir–allow to rest for 5-10 minutes until foamy. Then add it to a mixing bowl with remaining sugar, cup sugar, warm milk, butter, egg and salt. Blend mixture until combine.
2. Add flour. While mixing on low speed, slowly add the flour, mixing until the dough is smooth and elastic, about 5 – 6 minutes. It’s very important that you don’t add too much flour. Watch for the dough to start pulling away from the sides of the bowl. The dough should be soft, and when touched with a clean finger, it should be very slightly sticky.
3. First Rise. Grease a large bowl with cooking spray and place the dough in the bottom of the bowl (turn it over once to coat all sides in cooking spray) Cover with plastic wrap. Allow to rise in a warm place for an hour.
4. Roll Dough. Divide dough into two equal portions. Roll each dough ball out on a lightly floured surface into a large, thin rectangle about 1/4’’ thick.
5. Cut dough. Use a pizza cutter or sharp knife to cut the dough, lengthwise, into two pieces. Then slice the dough into six strips across so you end up with 12 small rectangles.
6. Roll dough. Roll each small rectangle up like a snail and place, open edge down, on a lightly greased or lined baking sheet. Repeat with the second portion of dough.
7. Second Rise. Cover rolls loosely with plastic wrap and allow to rise again in a warm place until double in size, about 1 hour.
8. Bake. Preheat oven to 375 degrees F. Remove plastic wrap and bake rolls for 10 – 13 minutes until cooked and golden brown. Remove from oven and brush tops with butter.
When your rolls are fresh out of the oven, use a cold stick of butter to lightly butter the top of each warm roll.
Make Ahead Instructions:
Make the dough up to 1 day ahead of time. Put the roll dough in the refrigerator for the first rise, or after you’ve formed them into rolls, for the second rise. The refrigerator will slow down the rising process. Then bake them just before serving! Nothing beats a warm homemade dinner roll.
Freezing Instructions:
To freeze: First bake them as instructed and allow them to cool completely. Then put the rolls in a freezer-safe resealable bag and store for up to one month. When ready to eat, just pull them out of the freezer and allow them to come to room temperature before eating or pop one in the microwave for a few seconds, and serve warm.
These homemade rolls freeze really well! Throughout the fall and winter I pretty much have a supply of these rolls in my freezer at all times. My kids love them at lunchtime as a sandwich or with some tunafish and pickles. My husband loves them as a side with dinner.
Storing Instructions:
Store dinner rolls at room temperature in an airtight container or ziplock bag. They will stay fresh for 1-2 days. (I think they taste most fresh stored in the freezer and then re-heated for a few seconds in the microwave.)
DON’T MISS SOME THESE OTHER THANKSGIVING RECIPES:
- Cranberry Fluff Salad
- Broccoli Salad
- Lemon Sour Cream Pie
- Sweet Potato Casserole
- Sauteed Brussels Sprouts with Cranberries and Pecans
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Best Homemade Rolls
Video
Ingredients
- 1/3 cup very warm water
- 2 1/4 teaspoons active dry yeast
- 1/3 cup + 1/4 teaspoon granulated sugar
- 1 1/3 cups milk , warmed
- 5 Tablespoons salted butter softened
- 1 large egg
- 1 1/2 teaspoons salt
- 4 - 4 1/2 cups all-purpose flour
Instructions
- Combine warm water, yeast, and 1/4 tsp sugar and stir--allow to rest for 5-10 minutes until foamy.
- Pour yeast mixture into the bowl of an electric stand mixer (or into a large bowl if you plan on kneading by hand). Add remaining 1/3 cup sugar, warm milk, butter, egg and salt. Blend mixture until combine.
- While mixing on low speed, slowly add the flour, mixing until the dough is smooth and elastic, about 5 - 6 minutes. You may not use all of the flour called for!
- The dough should be soft, very slightly sticky when touched with a clean finger. It should be pulling away from the sides of the mixer.
- Grease a large bowl with cooking spray or a tiny bit of oil. Place the dough in the bottom of the bowl and turn it over once to coat all sides in oil (this helps keep it from drying out.)
- Cover the bowl with plastic wrap. Allow to rise in a warm place until double in size, about 1 hour.
- Divide dough into two equal portions. Roll each dough ball out on a lightly floured surface into a large rectangle about 1/4’’ thick.
- Use a pizza cutter or sharp knife to cut the dough, lengthwise, into two pieces. Then slice the dough into six strips across so you end up with 12 small rectangles.
- Roll each small rectangle up like a snail and place, open edge down, on a lightly greased or lined baking sheet.
- Repeat with the second portion of dough.
- Cover rolls loosely with plastic wrap and allow to rise again in a warm place until double in size, about 1 hour.
- Preheat oven to 375 degrees F. Remove plastic wrap and bake rolls for 10 - 13 minutes until cooked and golden brown. Remove from oven and brush tops with butter.
- Store rolls in an air-tight container. They also freeze really well.
Notes
Nutrition
Recipe adapted from Cooking Classy.
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
I originally shared this recipe August 2017. Updated with improved instructions November 2019.
Judy says
how many packs of yeast is 2 1/4 tsp? 3 packs maybe?
Lauren Allen says
1 package.