SOFT DINNER ROLLS RECIPE
You only need 7 ingredients to make these dinner rolls. Flaky, soft, and buttery, these fresh dinner rolls outshine any main dish. See recipe notes for freezing and overnight instructions. You can also reference my Baking with Yeast Guide for answers to common yeast FAQs.
Provided by Sally
Categories Dinner
Time 3h45m
Number Of Ingredients 8
Steps:
- Whisk the warm milk, yeast, and 1 Tablespoon of sugar together in the bowl of your stand mixer. Cover and allow to sit for 5 minutes. *If you do not own a stand mixer, you can do this in a large mixing bowl and in the next step, mix the dough together with a large wooden spoon/rubber spatula. It will take a bit of arm muscle. A hand mixer works, but the sticky dough repeatedly gets stuck in the beaters. Mixing by hand with a wooden spoon or rubber spatula is a better choice.*
- Add the remaining sugar, egg, butter, salt, and 1 cup flour. With a dough hook or paddle attachment, mix/beat on low speed for 30 seconds, scrape down the sides of the bowl with a rubber spatula, then add the remaining flour. Beat on medium speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes. If the dough seems too wet to a point where kneading (next step) would be impossible, beat in more flour 1 Tablespoon at a time until you have a workable dough, similar to the photos and video above. Dough should be soft and a little sticky, but still manageable to knead with lightly floured hands.
- Keep the dough in the mixer and beat for an additional 3 full minutes or knead by hand on a lightly floured surface for 3 full minutes. (See video tutorial above if you need a visual of kneading dough by hand.)
- Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise in a relatively warm environment for 1-2 hours or until double in size. (I always let it rise on the counter. Takes about 2 hours. For a tiny reduction in rise time, see my answer to Where Should Dough Rise? in my Baking with Yeast Guide.)
- Grease a 9×13 inch baking pan or two 9-inch square or round baking pans. You can also bake the rolls in a cast iron skillet or on a lined baking sheet.*
- When the dough is ready, punch it down to release the air. Divide the dough into 14-16 equal pieces. (Just eyeball it- doesn't need to be perfect!) Shape each piece into a smooth ball. I do this entirely in my hands and you can watch in the video tutorial above. Arrange in prepared baking pan.
- Cover shaped rolls with aluminum foil, plastic wrap, or a clean kitchen towel. Allow to rise until puffy, about 1 hour.
- Adjust oven rack to a lower position and preheat oven to 350°F (177°C). (It's best to bake the rolls towards the bottom of the oven so the tops don't burn.)
- Bake for 20-25 minutes or until golden brown on top, rotating the pan halfway through. If you notice the tops browning too quickly, loosely tent the pan with aluminum foil. Remove from the oven, brush with optional honey butter topping, and allow rolls to cool for a few minutes before serving.
- Cover leftover rolls tightly and store at room temperature for 2-3 days or in the refrigerator for up to 1 week.
CLASSIC DINNER ROLLS
Who can resist warm yeast rolls, fresh from the oven?
Provided by Fleischmann's Yeast
Categories Trusted Brands: Recipes and Tips ARGO®, KARO®, FLEISCHMANN'S®
Time 1h30m
Yield 12
Number Of Ingredients 7
Steps:
- Combine 3/4 cup flour, undissolved yeast, sugar and salt in a large bowl. Heat milk, water and butter until very warm (120 degrees to 130 degrees F). Add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/4 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
- Divide dough into 12 equal pieces; shape into balls. Place in greased 8-inch round pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.
- Bake in preheated 375 degrees F oven for 20 minutes or until done. Remove from pan; brush with additional melted butter, if desired. Serve warm.
Nutrition Facts : Calories 107.9 calories, Carbohydrate 18.5 g, Cholesterol 5.9 mg, Fat 2.3 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 1.4 g, Sodium 115.3 mg, Sugar 2.6 g
DOUBLE-QUICK DINNER ROLLS
Make and share this Double-Quick Dinner Rolls recipe from Food.com.
Provided by Miss Annie
Categories Yeast Breads
Time 1h50m
Yield 12 Rolls
Number Of Ingredients 7
Steps:
- Mix 1 1/4 cups of the flour, and the sugar, salt and yeast in large bowl.
- Add water, shortening and egg; beat with spoon until smooth.
- Stir in remaining flour until smooth.
- Scrape batter from side of bowl.
- Cover and let rise in warm place about 30 minutes or until double.
- Grease 12 regular-size muffin cups.
- Stir down batter by beating about 25 strokes.
- Spoon into muffin cups.
- Let rise 20 to 30 minutes or until batter rounds over tops of cups.
- Heat oven to 400ºF.
- Bake 15 to 20 minutes or until golden brown.
DOUBLE-QUICK DINNER ROLLS
No need to knead! This magical recipe gives you piping-hot yeast rolls without the work (or mess) of having to knead the dough.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h30m
Yield 1
Number Of Ingredients 7
Steps:
- Mix 1 1/4 cups of the flour, the sugar, salt and yeast in large bowl. Add water, shortening and egg; beat with spoon until smooth. Stir in remaining flour until smooth. Scrape batter from side of bowl. Cover and let rise in warm place about 30 minutes or until double.
- Grease 12 regular-size muffin cups. Stir down batter by beating about 25 strokes. Spoon into muffin cups. Let rise 20 to 30 minutes or until batter rounds over tops of cups.
- Heat oven to 400°F. Bake 15 to 20 minutes or until golden brown.
Nutrition Facts : Calories 115, Carbohydrate 20 g, Cholesterol 20 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 200 mg
DOUBLE QUICK DINNER ROLLS
Muffin tins take some of the work out of these light, flaky, no knead dinner rolls made with instant potatoes and onion powder. I found this recipe on Allrecipes.com submitted by Marian Collins. Time does not include the 40 minutes needed to let the dough rise.
Provided by Crafty Lady 13
Categories Breads
Time 30m
Yield 12 rolls
Number Of Ingredients 9
Steps:
- In a large bowl, dissolve yeast in warm water. Add potato flakes, sugar, salt, egg, vegetable oil, onion powder and 1 cup of flour. Beat until smooth. Stir in remaining flour. Continue stirring until smooth, scraping batter from sides of bowl.
- Cover and let dough rise in warm place until doubled, about 20 to 30 minutes.
- Preheat oven to 400°F (200°C). Lightly grease 12 muffin cups.
- Punch down dough. Spoon dough into 12 greased muffin cups, filling each half full. Let rise until batter reaches tops of cups, or about 20 minutes.
- Bake for 15 minutes. Serve immediately.
Nutrition Facts : Calories 126.7, Fat 3, SaturatedFat 0.5, Cholesterol 15.5, Sodium 202.6, Carbohydrate 21.4, Fiber 0.9, Sugar 2.2, Protein 3.4
BEST DINNER ROLLS
These are the best dinner rolls around. If you can't decide which enticing topping to choose, just use them all.-Christina Pittman, Parkville, Missouri
Provided by Taste of Home
Time 45m
Yield 2 dozen.
Number Of Ingredients 23
Steps:
- In a large bowl, mix sugar, yeast, salt and 2 cups flour. In a small saucepan, heat milk, water and butter to 120°-130°. Add to dry ingredients; beat on medium speed 3 minutes. Add 2 eggs; beat on high 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough. Turn onto a lightly floured surface; divide and shape dough into 24 balls. Place in 2 greased 13x9-in. baking pans. Cover with kitchen towels; let rise in a warm place until doubled, about 30 minutes. , Preheat oven to 375°. Brush rolls with lightly beaten egg. Sprinkle with toppings for rolls of your choice. Bake until golden brown, 10-15 minutes. Remove from pans to wire racks; serve warm.
Nutrition Facts : Calories 118 calories, Fat 2g fat (1g saturated fat), Cholesterol 30mg cholesterol, Sodium 143mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 1g fiber), Protein 4g protein.
DOUBLE QUICK DINNER ROLLS
My mother-in-law gave this recipe to me. She is a wonderful cook. This is a dinner roll you will be proud to serve anytime of the year. They melt in your mouth and eating just one will be impossible to do. The tops are golden and the bottom a little crisp. They are wonderful with hot gravey, just buttered or with cranberry sauce...
Provided by Dianne Ennis
Categories Other Breads
Time 30m
Number Of Ingredients 7
Steps:
- 1. Pour packet of yeast into a large mixing bowl. Add 1 Tbsp. Sugar and the 1 cup of warm water. Stir and let sit. It will bubble and rise. By the time you do the other steps it will be ready.
- 2. In another bowl mix together: Flour, salt and sugar. Mix it around a little and set it aside.
- 3. Put the 1 egg and 2 Tbsps. of oil into a glass measuring cup and beat together. Set aside
- 4. Now, pour only 1/2 of the dry ingredients INTO the bowl with the yeast. Stir and scrape down the sides with a wooden spoon. When it is all mixed well, make a little well and then add the egg and oil, stir and then add the rest on the dry ingredients. Again, stir and scrape down the sides of the bowl making it into a ball of dough. It will be wet and sticky. DO NOT add more flour. Cover and place in a WARM but not hot place. Let it rise to double in size...about 20/30 minutes depending on how warm your kitchen is.
- 5. After it has doubled in size, punch down and pour it out onto a lightly floured cutting board. With your hands, NOT a rolling pin, pat the dough to about 1 to 1 & 1/2 inch thick. Use a biscute cutter to cut out 12 circles.
- 6. I pour about 1 TBSP of oil on the bottom of a 11x9x2" metal baking pan. "Drag" the bottom of the cut roll in the pan making sure it gets "oiled." Do this with each of the cut dough circles. The closer they are together in the pan the higher they will rise. Cover and let rise to double in size. About 15 to 20 minutes. You will be able to tell.
- 7. After they have risen, place in a preheated oven at 375* for 20 minutes. After you remove them from the oven, butter the tops and let it melt down the sides. Serve hot and watch your family enjoy!
- 8. Rising Tip: If your kitchen is cool, fill a large bowl with HOT water and set the baking pan on top of it covered with a clean, lite tea towel. Also, do not use "metal" mixing bowls to let the dough rise, they get too warm and the dough may start to "cook" and stick to the bottom of the bowl. Not good..
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BIG BATCH QUICK DINNER ROLLS RECIPE | KING ARTHUR BAKING
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4.5/5 (423)Calories 140 per servingTotal Time 1 hr 35 mins
- Combine the water, milk, butter, sugar, salt and yeast in a large bowl, or the bowl of your stand mixer.
- Stir well and let sit for 6 to 8 minutes, or until you see the yeast begin to foam., Add 5 cups of flour and mix by hand or with the paddle attachment until the dough forms a rough, shaggy mass.
- The dough will not form a ball at this point, but will be just shy of coming together., Add flour, 1/2 cup at a time and blend with the dough hook until a smooth ball begins to form.
- Knead by hand for about 10 minutes, or by machine for 4 to 5 minutes until a soft, smooth ball of dough is formed.
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