The BEST soft and fluffy homemade Dinner Rolls recipe! Enjoy homemade rolls any day of the week but especially for Thanksgiving and holidays!
The season of all things comfort food is finally upon us!!! I’m convinced there’s nothing yummier in this world than a warm, light and fluffy, homemade roll. And the best part about homemade bread is how EASY it is to make!
I found this recipe from Cooking Classy, one of my favorite sites (check it out if you haven’t!) It’s just a fantastic roll recipe and I wanted to share it with my readers (you!). With clear process photos and instructions, my hope is 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. Time to let the rolls rise. The rest if very simple and fast.
Tips for making light and fluffy homemade dinner rolls:
1.) Don’t add too much flour to the dough.
2.) Allow the roll dough to properly rise.
This is my ALL TIME FAVORITE recipe for homemade rolls. They really are the best.
How to make homemade rolls:
First, roll your bread dough out into a large, thin rectangle about 1/4” thick.
Next, 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 it, open edge down, on a lightly greased or lined baking sheet. Bake the homemade dinner rolls at 375 degrees for about 10 minutes.
When your rolls are fresh out of the oven, use a cold stick of butter to lightly butter the top of each warm roll.
Can I make dinner rolls head of time?
You can make these rolls in advance. Simply put them in the fridge for the first rise and or second rise time to slow down the rising process. Then bake them just before serving! Nothing beats a warm homemade dinner roll.
Can I freeze homemade dinner rolls?
You can definitely freeze these dinner rolls. 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.They freeze beautifully.
To freeze these rolls, first bake them as instructed and allow them to cool completely. Then put the rolls in a gallon freezer bag and store for up 1 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.
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
- The Best Homemade Rolls
Best Homemade Rolls
- 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
- 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.
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.