Homemade Dinner Rolls – Foodie Recipes

Introduction

Is there anything quite as comforting and satisfying as a warm, freshly baked dinner roll? The aroma alone can transport you back to cherished family gatherings and holiday feasts. While store-bought rolls can be convenient, nothing compares to the taste and texture of homemade. These aren’t just any dinner rolls; they’re soft, fluffy clouds of deliciousness, slightly sweet, and perfect for soaking up gravy, slathering with butter, or simply enjoying on their own. Making your own dinner rolls might seem intimidating, but this recipe is designed to be approachable and rewarding for bakers of all levels. Prepare to impress your family and friends with these irresistibly delicious, homemade dinner rolls.

Beyond their incredible taste, homemade dinner rolls carry a certain nostalgic charm. They represent the time and effort put into creating something special, a tangible expression of love and care. Whether it’s a holiday tradition passed down through generations or a new recipe you’re eager to try, baking dinner rolls from scratch is a way to connect with the past and create new memories. This recipe will guide you through each step, ensuring that you achieve perfect, pillowy rolls every time. Get ready to experience the joy of baking and the unparalleled flavor of homemade goodness.

Nutritional Information

Per serving (approximate values):

Calories: 180 kcal
Protein: 4g
Carbohydrates: 28g
Fat: 6g
Fiber: 1g
Sodium: 150mg

Ingredients

3 ½ cups all-purpose flour, plus more for dusting
2 ¼ teaspoons (1 packet) active dry yeast
¼ cup granulated sugar
1 teaspoon salt
1 cup milk, warmed to 105-115°F (40-46°C)
¼ cup (4 tablespoons) unsalted butter, melted
1 large egg, lightly beaten
2 tablespoons melted butter, for brushing after baking

Instructions

Prepare the Yeast Mixture: In a large bowl, combine the warm milk, sugar, and yeast. Gently stir and let it sit for 5-10 minutes, or until the yeast is foamy. This indicates that the yeast is active and ready to use. If the yeast doesn’t foam, it may be expired and you’ll need to start with a fresh packet.
Combine Wet and Dry Ingredients: Add the melted butter, egg, and salt to the yeast mixture. Whisk to combine all the wet ingredients.
Gradually Add Flour: Gradually add the flour to the wet ingredients, mixing with a wooden spoon or spatula until a shaggy dough forms. Be careful not to add all the flour at once, as the amount needed may vary depending on humidity.
Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes, or until the dough is smooth, elastic, and slightly tacky. Alternatively, you can use a stand mixer fitted with a dough hook. Knead on medium speed for 6-8 minutes. The dough should pull away from the sides of the bowl and form a ball. To test if the dough is ready, perform the windowpane test: stretch a small piece of dough between your fingers. If you can stretch it thin enough to see light through it without tearing, the gluten is developed.
First Proofing (Bulk Fermentation): Place the dough in a lightly oiled bowl, turning to coat all sides. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm, draft-free place for 1-1.5 hours, or until doubled in size. The ideal temperature for proofing is around 75-80°F (24-27°C). You can create a warm environment by placing the dough in a slightly warmed oven (turned off) or near a sunny window.
Punch Down the Dough: Gently punch down the risen dough to release the air. Turn the dough out onto a lightly floured surface.
Shape the Rolls: Divide the dough into 12 equal pieces. Shape each piece into a smooth ball. You can also get creative with shaping: try cloverleaf rolls by placing three small balls of dough into each muffin cup, or knot rolls by rolling the dough into a rope and tying it into a knot.
Second Proofing (Final Rise): Place the shaped rolls in a greased 9×13 inch baking pan. Cover the pan with plastic wrap or a clean kitchen towel. Let the rolls rise in a warm, draft-free place for 30-45 minutes, or until they have almost doubled in size. This second proofing is crucial for achieving light and airy rolls.
Preheat Oven: Preheat oven to 375°F (190°C). Make sure your oven rack is in the center position.
Bake the Rolls: Bake the rolls for 18-22 minutes, or until they are golden brown on top. To ensure even baking, rotate the pan halfway through the baking time.
Check for Doneness: The rolls are done when they are golden brown and sound hollow when tapped on the bottom. An internal temperature of 190-200°F (88-93°C) is ideal.
Brush with Butter: Immediately after removing the rolls from the oven, brush them generously with melted butter. This adds flavor, shine, and helps keep the rolls soft.
Cool on a Wire Rack: Transfer the rolls to a wire rack to cool slightly before serving. This prevents the bottoms from becoming soggy.
Serve and Enjoy: Serve the warm dinner rolls immediately. They are delicious with butter, jam, honey, or alongside your favorite meal.

Cooking Tips and Variations

Optimal Rise: A warm environment is key for optimal dough rising. If your kitchen is cold, try placing the dough in a slightly warmed oven (turned off) or near a sunny window. You can also use a proofing box if you have one.
Preventing Dry Rolls: To prevent the rolls from drying out during proofing, cover them with plastic wrap or a damp kitchen towel. Brushing with melted butter after baking also helps to keep them soft.
Stand Mixer vs. Hand Kneading: A stand mixer makes kneading easier, but hand kneading is perfectly acceptable. The key is to knead until the dough is smooth and elastic.
Keeping Rolls Warm: To keep the rolls warm for serving, wrap them in a clean kitchen towel or place them in a warming drawer.

Herb Rolls: Add 1-2 tablespoons of chopped fresh herbs, such as rosemary, thyme, or garlic, to the dough during the kneading process.
Cheese Rolls: Add ½ cup of shredded cheese, such as parmesan or cheddar, to the dough during the kneading process. You can also sprinkle cheese on top of the rolls before baking.
Sweet Rolls: For sweet rolls, increase the sugar in the dough to ½ cup and add cinnamon or orange zest. After baking, drizzle with a glaze made from powdered sugar and milk.
Whole Wheat Rolls: Substitute up to half of the all-purpose flour with whole wheat flour for a nuttier flavor and added fiber. You may need to add a little more liquid to the dough, as whole wheat flour absorbs more moisture.
Water Bath for Moisture: Place a pan of hot water on the bottom rack of the oven while baking to create steam and add extra moisture to the rolls.
Preheated Baking Stone: Place a baking stone in the oven while preheating. This will give the rolls a crispier bottom.

Storage and Reheating

Storage: Store leftover rolls in an airtight container at room temperature for up to 2 days. For longer storage, freeze the rolls in an airtight container for up to 2 months. To prevent freezer burn, wrap the rolls individually in plastic wrap before placing them in the container.

Reheating: To reheat frozen rolls, thaw them in the refrigerator overnight. Then, wrap the rolls in foil and bake in a preheated oven at 350°F (175°C) for 10-15 minutes, or until warmed through. You can also reheat the rolls in the microwave for 15-30 seconds per roll, but they may become slightly chewy.

Frequently Asked Questions

Why isn’t my dough rising?

There are several reasons why your dough might not be rising. The most common cause is inactive yeast. Make sure your yeast is fresh and that the milk is at the correct temperature (105-115°F or 40-46°C). Too hot of a temperature can kill the yeast. Also, ensure that the environment where you are proofing the dough is warm and draft-free. Cold temperatures can slow down or prevent the yeast from activating.

Why are my rolls dense and not fluffy?

Dense rolls are often the result of over-kneading or not enough proofing. Over-kneading can cause the gluten to become too tight, resulting in a tough texture. Make sure to knead the dough until it is smooth and elastic, but not overly stiff. Also, ensure that you allow the dough to proof for the recommended amount of time, both during the first rise and the second rise. These rises are crucial for creating light and airy rolls.

Why are my rolls browning too quickly?

Rolls that are browning too quickly may be due to an oven temperature that is too high or too much sugar in the dough. Use an oven thermometer to verify the temperature of your oven. If necessary, reduce the oven temperature by 25 degrees. If you are using a recipe with a high sugar content, consider reducing the amount of sugar slightly. You can also tent the rolls with foil during the last few minutes of baking to prevent them from browning too much.