Soft Dinner Rolls

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Dinner rolls cooling on rack

The first time you make these dinner rolls, you’ll be floored by how soft and delicious they really are! Follow all the steps to discover the cool twists in the finished rolls, but you can also skip the extra folding and rolling steps and they still taste great. Definitely try everything first. The layering effect in the finished rolls is worth the extra effort!

The video below shows everything for layered, twisty rolls if you want to check those tricks out. I followed along with it and I’m glad I did. It’s worth watching and following along.

These super soft dinner rolls go well with any barbecue plate as well as standard meals like meatloaf or roast beef. They also make great dippers for gravy, but best of all, they can be enjoyed all by themselves! These are a must-try dinner roll.

finished dinner rolls

Dinner Rolls Recipe Variations

Variation 1: I have used this exact recipe to make cinnamon rolls and it worked really well. However, cinnamon rolls are just a bit different ingredient-wise and of course in preparation.

Variation 2: Also, you can skip the layering steps and the roll-up technique by simply breaking off a “lump” of dough and forming a round-ish ball of dough instead. But as I stated earlier, I HIGHLY recommend trying this recipe by following all the steps. You’ll be amazed at how cool the twists in your rolls are. My daughter loves pulling the layers apart. Yeah, well. Me too.

Variation 3: You can save an egg by painting the tops of the rolls with melted butter instead of the whipped egg. My mother used to dip her finger in condensed milk and spread that around on the top of the dough before baking. I honestly have no idea what that accomplishes though. I can’t see any difference in the final product using condensed milk.

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Dinner rolls

Dinner Rolls Go Well With...

These soft dinner rolls go with everything! But they especially complement barbecue, meat and potato dishes, and hearty soups.

close up of dinner roll

Tools You'll Need To Make Dinner Rolls:

When I took pictures for this recipe, I was still kneading by hand. Kneading by hand was okay until I discovered my Kitchenaid Stand Mixer! (Amazon link) Our wholesale club ran a sale and I bought one. With the dough hook attachment, I can prepare my pan for baking or wash dishes while my dough is kneading.

A stand mixer is a deal maker for me and I no longer resist the “work” involved in making these rolls!

Dinner Rolls Recipe Tips:

  1. Try this recipe exactly the way it’s written before taking any shortcuts. The extra steps are well worth the extra effort!
  2. Check out the nutrition panel I created for this recipe. Measured accurately, each roll contains just 190 calories. You can totally eat these on your “cheat” day without worry.
  3. This recipe is a great starter recipe for many bread recipes. At least for me, I get a little better at baking each time I bake. This recipe is a no-fail baking recipe.200
finished dinner rolls

Super Soft Dinner Rolls

AuthorPhil
RatingDifficultyIntermediate

ShareTweetSaveBigOven

Yields15 Servings
Prep Time3 hrsCook Time25 minsTotal Time3 hrs 25 mins

 4 cups Bread Flouror all-purpose flour, which works well.
 2 tsp Yeastrounded teaspoons!
 7 tbsp Granulated Sugar
 1 tsp Salt
 1 cup Whole or 2% milkWhole milk is best, plus add an extra tablespoon
 1 Extra Large Egg
 3 tbsp Dry Milk
 15 ½ tbsp Softened, Unsalted Butter

1

Warm 1 cup plus 1 tablespoon of whole milk to 110-120 degrees F and mix in 2 rounded teaspoons of dry yeast to it. You can add a few pinches of honey or sugar to feed the yeast and help it blossom. Set aside for 3-7 minutes until bubbly.

2

Sift all the dry ingredients together in a large bowl.

3

Once the yeast has been proofed, pour the yeast mixture and crack the egg into a separate, large bowl and mix together well. You can either knead by hand or use a stand mixer with a dough hook, so use the appropriate bowl. Do not add the butter yet! You should add the butter later after everything is kneaded and a consistent ball is formed.

kneading dough by hand

4

Add all the dry ingredients to the egg mixture and begin mixing. If kneading by hand, fold the dough over several times until you can dump out all the ingredients onto a floured surface. Knead for about 15 minutes until the dough is consistent and smooth. If you're using a stand mixture, set on medium for about 12 minutes until the dough is smooth and consistent.

ball of dough from scratch

5

Add the softened butter and knead until it is well incorporated into the dough.

adding butter to dough

6

Once the butter is well incorporated, continue kneading until you have a very nice ball of dough.

7

Place the ball of dough into a clean bowl that's been coated with olive oil. Be sure the dough is covered in a thin layer of oil to keep the oil from forming a skin. Loosely cover the bowl with clear plastic wrap. Finally, cover the bowl in a damp towel. placed the prepared dough in a dark and warm place for an hour or until the dough doubles in size. I place it in a slightly warmed oven and shut the door.

8

Once the dough doubles, dump out the dough and roll it out into a long flat piece, enough to fold it over into thirds. Do this 6 times! You may have to allow the dough to rest in between folds since the gluten will make it difficult to keep stretching the dough this many times.

9

Once the dough has risen, dump out the dough onto a floured surface. Divide the dough into 15 equal pieces. I actually use a gram kitchen scale. Fold each dough ball under itself until a nice skin forms. This takes a little practice to get right, but you can do it! Use the plastic wrap from the previous step to cover the balls as you go.

forming a ball of dough

10

Once you've divided all the dough and you have 15 nice balls of dough, take each one and roll it out about 6-8" long,

rolling out a ball of dough.

11

Fold the dough over one more time and roll it out into a long thin piece of dough.

folding over dough for flaky goodness

12

Roll up the dough and shape it for your pan.

Rolling up a ball of dough for a finished product

13

Your pan should be generously coated in Crisco and then coated with flour to keep the rolls from sticking to the pan. Set your rolls into the pan 3 X 5.

lining up raw dough for rolls

14

Once the pan of rolls is complete, cover in plastic wrap and a damp towel again. Place the prepared dough into a warm dry place for rising a second time, usually another hour.

15

Whip an egg into a small bowl and use it to paint the final, risen dough, using a basting brush. This will give your rolls a glossy, deep brown finished look! For fun, I also used a razor blade to "draw" some designs on the surface of a couple of rolls. Just for fun. 😉

egg wash for shiny rolls

16

Bake at 350 degrees for about 25 minutes. Remove from the oven and let cool for about 5 minutes. Finally, dump out onto a clean rack for cooling. Cool at least 10 minutes before serving. Enjoy!

finished dinner rolls

 

Ingredients

 4 cups Bread Flouror all-purpose flour, which works well.
 2 tsp Yeastrounded teaspoons!
 7 tbsp Granulated Sugar
 1 tsp Salt
 1 cup Whole or 2% milkWhole milk is best, plus add an extra tablespoon
 1 Extra Large Egg
 3 tbsp Dry Milk
 15 ½ tbsp Softened, Unsalted Butter

Directions

1

Warm 1 cup plus 1 tablespoon of whole milk to 110-120 degrees F and mix in 2 rounded teaspoons of dry yeast to it. You can add a few pinches of honey or sugar to feed the yeast and help it blossom. Set aside for 3-7 minutes until bubbly.

2

Sift all the dry ingredients together in a large bowl.

3

Once the yeast has been proofed, pour the yeast mixture and crack the egg into a separate, large bowl and mix together well. You can either knead by hand or use a stand mixer with a dough hook, so use the appropriate bowl. Do not add the butter yet! You should add the butter later after everything is kneaded and a consistent ball is formed.

kneading dough by hand

4

Add all the dry ingredients to the egg mixture and begin mixing. If kneading by hand, fold the dough over several times until you can dump out all the ingredients onto a floured surface. Knead for about 15 minutes until the dough is consistent and smooth. If you're using a stand mixture, set on medium for about 12 minutes until the dough is smooth and consistent.

ball of dough from scratch

5

Add the softened butter and knead until it is well incorporated into the dough.

adding butter to dough

6

Once the butter is well incorporated, continue kneading until you have a very nice ball of dough.

7

Place the ball of dough into a clean bowl that's been coated with olive oil. Be sure the dough is covered in a thin layer of oil to keep the oil from forming a skin. Loosely cover the bowl with clear plastic wrap. Finally, cover the bowl in a damp towel. placed the prepared dough in a dark and warm place for an hour or until the dough doubles in size. I place it in a slightly warmed oven and shut the door.

8

Once the dough doubles, dump out the dough and roll it out into a long flat piece, enough to fold it over into thirds. Do this 6 times! You may have to allow the dough to rest in between folds since the gluten will make it difficult to keep stretching the dough this many times.

9

Once the dough has risen, dump out the dough onto a floured surface. Divide the dough into 15 equal pieces. I actually use a gram kitchen scale. Fold each dough ball under itself until a nice skin forms. This takes a little practice to get right, but you can do it! Use the plastic wrap from the previous step to cover the balls as you go.

forming a ball of dough

10

Once you've divided all the dough and you have 15 nice balls of dough, take each one and roll it out about 6-8" long,

rolling out a ball of dough.

11

Fold the dough over one more time and roll it out into a long thin piece of dough.

folding over dough for flaky goodness

12

Roll up the dough and shape it for your pan.

Rolling up a ball of dough for a finished product

13

Your pan should be generously coated in Crisco and then coated with flour to keep the rolls from sticking to the pan. Set your rolls into the pan 3 X 5.

lining up raw dough for rolls

14

Once the pan of rolls is complete, cover in plastic wrap and a damp towel again. Place the prepared dough into a warm dry place for rising a second time, usually another hour.

15

Whip an egg into a small bowl and use it to paint the final, risen dough, using a basting brush. This will give your rolls a glossy, deep brown finished look! For fun, I also used a razor blade to "draw" some designs on the surface of a couple of rolls. Just for fun. 😉

egg wash for shiny rolls

16

Bake at 350 degrees for about 25 minutes. Remove from the oven and let cool for about 5 minutes. Finally, dump out onto a clean rack for cooling. Cool at least 10 minutes before serving. Enjoy!

finished dinner rolls

Soft Dinner Rolls
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