The Best Dinner Rolls Food

SOFT DINNER ROLLS RECIPE

Steps:

• In the bowl of your mixer, whisk together warm milk (about 110F) and 1 Tbsp sugar. Sprinkle the top with 1 Tbsp yeast and let sit 1 minute. Whisk together and let it sit for about 5 minutes until yeast looks foamy. Add 4 Tbsp melted butter, remaining sugar and salt.
• Add flour half a cup at a time until the dough whisking to incorporate. Once the dough gets too thick, switch to the dough hook attachment and mix on speed 2 (you can also continue mixing by hand with a stiff spatula). Add about 4 cups of flour, adding the last 1 to 3 Tbsp of flour only if needed. The dough should feel sticky and tacky but should not stick to clean/dry finger tips.
• Knead the dough with the dough hook in a stand mixer for 2 minutes or knead by hand (10 min), then place dough in an oiled bowl. Cover it with plastic wrap and let it rise about 2 hours in a warm place or until doubled in size.
• Once the dough rises, turn it out onto a lightly floured surface and cut it into 15-24 even pieces depending on the shape of your baking dish. Roll each piece of dough into a ball and place them onto an oiled 9x13 casserole dish or baking sheet.
• Cover the dinner rolls with plastic wrap and let them rise another 30-60 minutes in a warm place or until puffed (do not over-proof). Bake at 375F for about 23-25 minutes or until the tops are golden brown.
• Immediately brush tops of dinner rolls with melted butter and set aside to cool to room temperature before serving.

THE BEST DINNER ROLLS

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.

UNBELIEVABLE ROLLS

Steps:

• In a medium saucepan over medium heat, warm milk, water, sugar and salt. Remove from heat, and mix in the eggs and yeast.
• Measure flour into a large bowl. Make a well in the flour, and pour milk mixture into it. Do not stir. Cover with a lid, and let stand for 20 to 30 minutes.
• Pour melted margarine into flour, and mix well. Add more flour if too sticky. Knead lightly. Cover, and let rise for 20 to 30 minutes.
• Shape the dough into rolls, and place on a baking sheet. Let rise again for 20 to 30 minutes.
• Bake rolls in a preheated 400 degrees F (205 degrees C) oven for 15 minutes, or until done.

THE ULTIMATE DINNER ROLLS RECIPE BY TASTY

Steps:

• In a liquid measuring cup or small bowl, combine the warm milk, warm water, melted butter, and sugar.
• Sprinkle the yeast evenly over the wet ingredients, stir to combine, and let stand for 5 minutes, until foamy
• In a large bowl, combine the flour and salt, and stir to combine. Beat 1 egg, then add to the bloomed yeast mixture. Pour the wet ingredients into the flour and use a knife to stir until the mixture just comes together and forms a dough. Turn the dough out onto a lightly floured surface and knead for 5-10 minutes, or until the dough becomes smooth. Add more flour as needed to keep the dough from sticking. To test if it's done, tear off a small piece of dough and stretch into a thin layer. If the dough doesn't rip, it's ready. Or, press a finger into the dough to see if it bounces back.
• Lightly grease a large glass bowl with oil. Add the dough, cover with plastic wrap, and let rest for 1 hour, or until doubled in size.
• Punch down the dough, then turn out onto a floured surface. Knead for a few more minutes, just until the dough is smooth, about 2 minutes.
• Divide the dough into 16 equal balls, roughly the size of tangerines.
• Knead the balls, gathering the edges of the dough toward the center to make a taut, round ball with a smooth top.
• Place the rolls on a parchment paper-lined baking sheet. Cover with plastic wrap and let rise for 30 minutes.
• Preheat the oven to 375˚F (190˚C).
• Beat the remaining egg in a small bowl. Uncover the rolls and brush with the egg wash. Lightly sprinkle the rolls with sea salt.
• Bake for 25-30 minutes, or until the rolls have lightly browned and doubled in size.
• Enjoy!

CLASSIC DINNER ROLLS

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.

THE BEST HOMEMADE DINNER ROLLS EVER!

Steps:

• In the bowl of a stand mixer, combine warm milk, yeast, sugar, salt, butter, and eggs.
• Add in 5 1/2 cups of flour. Using a dough hook, turn the mixer on to a low speed. Once the flour starts to incorporate into the dough, increase the speed to a medium range. Slowly add the remaining 1/2 cup of flour until the dough pulls away from the sides of the bowl. The dough mixture should be slightly sticky and soft. Add more or less flour until the dough reaches the desired consistency. The amount of flour you add in bread making is always an approximation and you should go by feel.
• Transfer the dough to a lightly greased mixing bowl. Cover with a towel and let rise 90 minutes.
• Lightly grease a baking sheet. Punch down the dough and form into 24 rolls. Place on the greased baking sheet in six rows of four. Cover and let rise 1 hour.
• Preheat oven to 375 degrees. Bake the rolls for 12 to 14 minutes, until lightly browned.
• Remove rolls from oven and brush with melted butter. Serve the rolls warm, or to cool, let rest on the pan for 15 minutes before transferring to a wire cooling rack. Once cooled completely, store in a plastic bag.

THE BEST BREAD MACHINE DINNER ROLLS

Steps:

• Measure ingredients into bread machine in the order recommended by the manufacturer. Select the dough setting. When cycle is complete, remove the dough from the machine.
• Divide the dough into equal parts and roll into balls. Place on lightly greased baking sheet.
• Cover dough with a damp cloth and let rise in a warm place for 20 minutes or until double in size.
• Bake in preheated 400 degree oven for 15 to 20 minutes. Brush tops with butter.

THE BEST BUTTERY SOFT DINNER ROLLS RECIPE

Steps:

• In the bowl of a stand mixer fitted with a dough hook, mix together the flour, yeast, and salt.
• In a medium bowl, lightly beat the eggs; set aside.
• In a medium saucepan, combine the milk, 9 tablespoons of butter, and the sugar and cook over medium-low heat until the butter melts, the sugar dissolves, and the mixture reaches a temperature between 125 and 130 degrees F.
• With the mixer running on low speed, slowly add milk mixture to bowl followed by the eggs and mix until no dry flour remains, about 1 to 2 minutes.
• Increase speed to medium and knead until dough is smooth, elastic, and mostly pulls away from the sides of the bowl, about 6 to 8 minutes.
• The dough will still stick to the bottom of the bowl.
• Turn the dough out onto a lightly floured surface and knead by hand for 30 seconds.
• Form dough into a tight ball and transfer to a large, greased bowl.
• Spray the top of the bread lightly with nonstick spray, then cover the bowl with plastic wrap and let proof in a warm place until doubled in size, 60 to 90 minutes.nutes. The dough will still stick to the bottom of the bowl.
• Turn the dough out onto a lightly floured surface and knead by hand for 30 seconds. Form dough into a tight ball and tIn the bowl of a stand mixer fitted with a dough hook, mix together the flour, yeast, and salt.
• In a medium bowl, lightly beat the eggs; set aside.
• In a medium saucepan, combine the milk, 9 tablespoons of butter, and the sugar and cook over medium-low heat until the butter melts, the sugar dissolves, and the mixture reaches a temperature between 125 and 130 degrees F.
• With the mixer running on low speed, slowly add milk mixture to bowl followed by the eggs and mix until no dry flour remains, about 1 to 2 minutes. Increase speed to medium and knead until dough is smooth, elastic, and mostly pulls away from the sides of the bowl, about 6 to 8 miransfer to a large, greased bowl. Spray the top of the bread lightly with nonstick spray, then cover the bowl with plastic wrap and let proof in a warm place until doubled in size, 60 to 90 minutes.
• Line a 13x9-inch baking pan with two pieces of foil, overlapping foil and letting the ends hang over the long edges of the pan. Spray the foil with nonstick spray; set aside.
• Turn the ball of dough out onto a clean lightly floured counter and divide in half. Stretch each half into a 24-inch long roll and use a rolling pin to flatten it so it's about 5 inches wide. Then brush the surface of the dough with 1 tablespoon of melted butter.
• Starting at the top long edge, fold a third of the dough down toward you. Then fold the bottom third of the dough over to meet the edge.
• Roll dough a couple of times to seal and reshape as necessary to form an even log.
• Using a sharp knife, trim 1 inch of dough off each end and discard, then cut dough into 12 equal pieces. Arrange rolls seam side down in the prepared pan in three rows of four. Repeat with the remaining half of the dough.
• Cover the pan with plastic wrap and let the rolls proof in a warm place until they are about double in size, about 60 minutes.
• Preheat the oven to 375 degrees F and bake the rolls until browned and centers register 200 degrees, 30 to 35 minutes, rotating the pan halfway through.
• Transfer the rolls to a wire rack using the foil for handles. Brush with the remaining tablespoon of melted butter.

DINNER ROLLS

Steps:

• Add the milk and yeast to a stand mixer and stir to combine. Let sit for 5 minutes.
• Add the honey, egg, butter, salt and 1 cup of the flour. Beat until combined then scrape the sides of the bowl.
• Add the remaining flour and beat for 2-3 minutes or until the dough is combined and forms a ball. If the dough still looks sticky and is not forming into a ball add more flour. (I start at 3 cups and work my way up to 3 1/2 if needed)
• Working with floured hands grab ball of dough and transfer to a large bowl sprayed with nonstick cooking spray or oil. Rotate the ball of dough to coat in the oil. Cover with a towel and place in a warm area to double in size about 90 minutes.
• Grease a 9 x 13 pan with nonstick cooking spray, set aside.
• Once dough has doubled punch it down and roll into 15 balls.
• Place the dough balls in the prepared baking pan and cover to rise for another hour.
• When your ready to bake preheat oven to 350 degrees.
• Make an egg wash by whisking the egg and water in a small bowl. Brush on top of each roll.
• Place in the oven and bake for 20-25 minutes or until golden brown. If the tops are getting too brown simply cover with foil or lower the oven rack to the bottom.
• Serve the rolls warm with melted butter brushed on top if desired!

BEST DINNER ROLLS

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.

HOMEMADE DINNER ROLLS

Steps:

• In a standing mixing bowl with dough hook, dissolve yeast in warm water. Let sit until lightly foamy, then stir in sugar and add egg, salt, warm milk, and 4 ounces of butter. Slowly add 5 cups flour, adding more as needed to make an elastic dough. Mix well, then roll out to floured surface and knead dough for about 5 minutes.
• Place dough in buttered bowl, cover with towel, and set in a warm place to rise until double in bulk, about 1 hour.
• Lightly oil the muffin pan. Punch down dough and form dough into 1-inch balls. Place 3 balls in each muffin tin. Fill muffin pan, cover with towel, and allow to rise an additional 1/2 hour.
• Preheat oven to 425 degrees F.
• Brush with remaining melted butter. Bake in preheated oven for 10 to 15 minutes, until golden brown.

DINNER ROLLS

Steps:

• Add 3 cups of flour, yeast, sugar, salt in the bowl of a stand mixer. Stir together. Add warm milk, softened butter, and egg.
• Attach the dough hook and turn the mixer on to the lowest speed, 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 1-2 minutes until a ball of dough is formed. Add up to ½ of additional flour until the dough ball is slightly sticky and pulling away from the sides of the bowl.
• Transfer the dough to a lightly greased bowl and cover with a towel and let rise for 30 minutes at room temperature.
• Remove the towel and deflate the dough by punching down lightly.
• Pinch off pieces of the dough to form 20 equally sized dough balls.
• Transfer the rolls to a lightly greased 9 x 13 baking dish. Cover with a towel and let rise for an additional 30 minutes at room temperature.
• Preheat the oven to 375 degrees F. Bake the rolls for 15-17 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.

SOFT SOURDOUGH ROLLS

Steps:

• Feed Sourdough starter the night before.
• Bring sourdough starter to room temperature.
• Preheat Oven to 115 degrees, then turn it off.
• In a large bowl of a stand mixer or large mixing bowl, and add 2 cups sourdough starter, 1 cup warm water or warm milk, 4 cups of flour, and 1.5 teaspoons salt.
• Mix all ingredients till well incorporated using a mixer with a dough hook, or a large wooden spoon. Mix till dough pulls away from the sides of the bowl.
• Cover bowl with towel and place in the warm oven to rise till doubled (about 2 hours.)
• Generously butter a 7x11" or 9x13" baking pan, Or Line a baking sheet with parchment paper.
• On a floured work surface, cut dough into 12 or 15 equal pieces.
• Roll each piece into a dough ball adding a small pat of cold butter to the center of each roll.
• Place rolls in rows of three into your buttered baking dish, or prepared baking sheet.
• preheat oven to 115 again an then turn it off.
• Cover rolls with a clean dish towel, and place into a warm spot, or warmed oven again. (Heat your oven to about 115 degrees, and make sure you turn your oven off before placing rolls in it!)
• After rolls have doubled in size, remove them from the oven.
• Preheat Oven to 350 degrees F.
• In a small bowl whisk together 1 egg, 2 tablespoons water, and a dash of salt.
• Use a pastry brush to spread egg wash on top of the dough.
• Place rolls onto the CENTER rack of the preheated oven.
• Bake for 25-30 minutes till golden brown.
• Remove rolls from the oven and generously melt butter over the tops of the rolls! Buttering hot rolls make these soft sourdough dinner rolls!

HOMEMADE DINNER ROLLS

Steps:

• Take half of the butter and slice it as thin as you can, add the slices to the bottom of a stand mixer. Add the sugar and salt to the mixer.
• Warm the milk in a microwave safe bowl in the microwave. I like to do this in 15-30 second intervals. The temperature of the milk should be between 105-110°F (do not warm to over 110°F). Pour 1 cup of the warm milk into the bowl with the butter, no need to stir, just let it sit.
• Add the yeast to the remaining milk and give it a stir. Let it sit for about 5 minutes, until foamy. Add this mixture to the mixer. Add in the egg and stir everything to combine.
• Using the hook attachment, start stirring in the flour 1 cup at a time, scrape down the sides as needed.
• Do this until you add 3 and ½ cups of flour. Once the mixture resembles a dough, turn the speed to medium-high and start to knead it.
• If the dough doesn't start to cleanly pull away from the sides of the bowl, add a little flour at a time (up to a half cup) until the sides of the bowl are clean, if the dough is still attached at the very bottom of the bowl that's okay. Continue to knead for 3 minutes
• In a large bowl, add the vegetable oil. Take the dough out of the mixer and add it to the bowl with the oil, turn it around in the oil so it is coated. Cover with plastic wrap and let it rise in a warm place for 1-2 hours until doubled in size.
• Melt the remaining ¼ cup of butter. Brush a 9"x 13" baking dish with some of the butter. You will only need a small amount. Set aside.
• Punch down the dough to release the air bubbles.
• Divide the dough into 15 sections. Take each dough ball with your hands and stretch it out, tuck the ends of the dough around itself to form a smooth ball and pinch the seams together, gently roll it between your hands to form a ball.
• Place the ball seam side down into the prepared baking dish, 5 rows of 3 rolls. Cover again with plastic wrap and let them double in size, about 1 hour.
• Preheat the oven to 350°F. Take the plastic wrap off the baking dish and bake for 20-25 minutes until the tops are golden brown and when tapped the rolls sound hollow.
• Immediately brush the rest of the butter all over the hot rolls then serve.

BEST DINNER ROLLS

Steps:

• COMBINE 2 cups flour, sugar, salt and yeast in large bowl; mix well. Heat water, milk and 1/2 cup butter in small saucepan until very warm (120 degrees to 130 degrees F). Add warm liquid and egg to flour mixture; blend at low speed until moistened. Beat 3 minutes at medium speed. By hand, stir in an additional 2 1/2 to 3 cups flour until dough pulls cleanly away from sides of bowl.
• SPRAY large bowl with no-stick cooking spray. Knead in 1 1/4 to 1 3/4 cups flour on floured surface until dough is smooth and elastic, 8 to 10 minutes. Place dough in prepared bowl; cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80 degrees to 85 degrees F) until light and doubled in size, 45 to 60 minutes.
• PUNCH down dough several times to remove all air bubbles. Divide dough in half. To make Pan Rolls, lightly spray two 13 x 9-inch pans with no-stick cooking spray. Divide each half of dough into 16 equal pieces. Shape each into a ball, pulling edges under to make a smooth top. Place balls, smooth side up, in prepared pans. Cover; let rise in warm place until light and doubled in size, 20 to 30 minutes.
• HEAT oven to 400 degrees F. Uncover dough. Bake 16 to 20 minutes or until golden brown. Immediately remove rolls from pans; cool on wire racks for 15 minutes. Brush with melted butter. Serve warm or cool.
• Tip: To make dough a day ahead, after first rise time, punch down dough, cover and refrigerate dough overnight. Shape dough as directed in recipe; let rise a second time until light and doubled in size, 25 to 35 minutes.
• High Altitude (above 3500 ft.):
• No change.
• VARIATIONS:
• BOW KNOT ROLLS: Lightly spray cookie sheets with no-stick cooking spray. Using half of dough, divide dough into 16 equal pieces. On lightly floured surface, roll each piece into a 9-inch rope. Tie each into a loose knot. Place 2 to 3 inches apart on prepared cookie sheets. After rising, bake 12 to 15 minutes or until golden brown. Yield: 16 rolls
• SWIRL ROLLS: Lightly spray cookie sheets with no-stick cooking spray. Using half of dough, divide dough into 16 equal pieces. On lightly floured surface, roll each piece into an 8-inch rope. Beginning at center, make a loose swirl or coil with each rope; tuck end under. Place 2 to 3 inches apart on prepared cookie sheets. After rising, bake 12 to 15 minutes or until golden brown. Yield: 16 rolls
• CROWN ROLLS: Lightly spray 12 muffin cups with no-stick cooking spray. Using half of dough, divide dough into 12 equal pieces. Shape each into a ball, pulling edges under to make a smooth top. Place 1 ball, smooth side up, in each prepared muffin cup. Using kitchen scissors dipped in flour, cut balls of dough into quarters almost to bottom. After rising, bake 14 to 18 minutes or until golden brown. Yield: 12 rolls
• CRESCENT ROLLS: Lightly spray cookie sheets with no-stick cooking spray. Using half of dough, divide dough in half again; shape each half into a ball. On lightly floured surface, roll each ball into a 12 inch round. Spread each with 1 tablespoon softened butter. Cut each round into 12 wedges. Beginning at wide end of wedge, roll toward point. Place, point side down, 2 to 3 inches apart on prepared cookie sheets. Curve ends to form a crescent shape. After rising, bake 12 to 15 minutes or until golden brown. Yield: 24 rolls
• CLOVERLEAF ROLLS: Lightly spray 12 muffin cups with no-stick cooking spray. Using half of dough, divide dough into 12 equal pieces; divide each into thirds. Shape each into a ball, pulling edges under to make a smooth top. Place 3 balls, smooth side up, in each prepared muffin cup. After rising, bake 14 to 18 minutes or until golden brown. Yield: 12 rolls
• Tip: Diagrams for making dinner rolls are on pillsburybaking.com under Baker's Corner, Baking Tips, Shaping Dinner Rolls.