Sunday Dinner Rolls Recipes

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SOFT DINNER ROLLS RECIPE



Soft Dinner Rolls Recipe image

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

1 cup (240ml) whole milk, warmed to about 110°F
2 and 1/4 teaspoons Platinum Yeast from Red Star instant yeast (1 standard packet)
2 Tablespoons granulated sugar, divided
1 large egg
1/4 cup (60g) unsalted butter, softened to room temperature and cut into 4 pieces
1 teaspoon salt
3 cups (390g) all-purpose flour or bread flour*
optional topping: 2 Tablespoons melted unsalted butter mixed with 1 Tablespoon honey

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



Classic Dinner Rolls image

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

2 cups all-purpose flour, or more if needed
1 envelope Fleischmann's® RapidRise Yeast
2 tablespoons sugar
½ teaspoon salt
½ cup milk
¼ cup water
2 tablespoons butter OR margarine

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

THE BEST DINNER ROLLS



The BEST Dinner Rolls image

Light, fluffy, buttery dinner rolls are impossible to resist. Homemade with just a handful of simple ingredients, the BEST Dinner Rolls can you be on your table in a jiffy. They really are the perfect addition to any meal!

Provided by Trish - Mom On Timeout

Categories     Side Dish

Time 22m

Number Of Ingredients 8

4 -5 cups all purpose flour
2 tbsp rapid rise, instant yeast
1/3 cup granulated sugar
1 tsp salt
1 1/2 cups warm milk (, 110 degrees)
5 tbsp butter, softened
1 egg (, room temperature)
2 tbsp melted butter

Steps:

  • Combine 3 cups of flour, yeast, sugar, salt, warm milk, butter, and egg in the bowl of a stand mixer.
  • Attach the dough hook and turn the mixer on to the lowest speed and mix until flour is incorporated, scraping down the sides of the bowl as necessary.
  • Increase speed to medium and beat for 2 minutes.
  • Add 1/2 cup flour and blend with the dough hook until incorporated. And another 1/2 cup flour and repeat, mixing at medium speed for another 2 minutes until a ball of dough is formed.
  • Add additional flour as necessary. The dough should be slightly sticky and soft and pulling away from the edge of the bowl.
  • Transfer the dough to a lightly greased bowl and cover with a towel or plastic wrap. Let rise for 30 minutes at room temperature.
  • Remove the towel or plastic wrap and deflate the dough by punching down lightly.
  • Pinch off pieces of the dough and form 24 rolls. You can weigh them to keep the rolls close to the same size. Mine were about 2 ounces each but this will vary depending on how much flour you added.
  • Transfer the rolls to a lightly greased quarter baking sheet or 9 x 13 baking dish. Cover with a towel or plastic wrap and let rise for an additional 30 minutes at room temperature.
  • Preheat oven to 375 degrees. Bake the rolls for 12 to 15 minutes or until golden brown and cooked through. If the rolls are getting too brown, just tent the rolls with foil.
  • Remove rolls and brush hot rolls with the melted butter. Serve immediately or store cooled rolls in a plastic bag for up to 3 days.

Nutrition Facts : Calories 74 kcal, Carbohydrate 7 g, Protein 1 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 17 mg, Sodium 136 mg, Sugar 3 g, ServingSize 1 serving

SUNDAY DINNER ROLLS



Sunday Dinner Rolls image

I got these from a doctor's wife in Cleveland. She would mix these rolls before she went to bed. Let them set overnight. Get up and roll them out and cut them and then after church would bake them. You don't need that much time to make this recipe but it just shows the easy convenience of them. I have done these within a few hours. Just as long as the rolls have time to rise. I am often asked to bring these to dinners.

Provided by nascarmom

Categories     Breads

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 8

1 (1/4 ounce) package yeast (I usually use a generous tablespoon of yeast)
1/4 cup warm water
1/2 cup sugar (don't expect the yeast to rise like normal yeast rolls)
2 large eggs
1 cup warm water
1/2 cup oil
1 teaspoon salt
4 cups flour

Steps:

  • Dissolve yeast in warm water and 1/2 cup sugar.
  • This will not rise like normal yeast recipes because of all the sugar.
  • In a large bowl beat eggs, warm water, oil and salt.
  • Add yeast mixture.
  • Gradually add 4 cups flour to liquid mixture (dough will be very sticky).
  • Let rise to twice it's size.
  • Not necessary to knead the dough.
  • Cover with plastic wrap and let stand overnight.
  • In the morning:.
  • Divide dough into 3 parts.
  • Be sure to generously flour board or wax paper and rolling pin.
  • (If you need to add a little more flour to dough in order to work, it's okay).
  • (just enough flour though to where it doesn't stick to your hands).
  • Roll out like a pizza and cut into 12 or 16 pie slices.
  • Roll each slice from large to small end.
  • Place on greased pan and allow room to rise.
  • Let stand until you get home from church or until twice the size.
  • Pop into a 375°F oven for 8-10 min or until lightly browned.

Nutrition Facts : Calories 278.2, Fat 10.3, SaturatedFat 1.5, Cholesterol 35.2, Sodium 207.1, Carbohydrate 40.4, Fiber 1.2, Sugar 8.5, Protein 5.6

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