Dinner rolls are the perfect addition to special holiday meals. This seems to be the only time I make them. We eat rolls three times a year…. Thanksgiving, Christmas and Easter. I’m not sure why we don’t think to make them for other occasions. These rolls would be perfect for a pot luck.
Equipment for Making Rolls
Instant Read Thermometer
Yeast will activate between 110° and 115°. If it is too cold then it will take longer to activate if it is too warm it will die. I like to use a instant read thermometer to make sure the temperature is perfect.
Stand Mixer
I like to use a stand mixer with a bread hook attachment for this recipe because I like the process of making bread without the work of kneading.
Kitchen Scale
I always use a kitchen scale when making rolls. This ensures they are all the same size.
9 x 13 inch pans
You will need two of these pans for this recipe. It will make 24 rolls.
By Hand
You can also make this recipe by hand, which can be a bit therapeutic to be honest.
However you choose, delicious rolls will be the output that you’ll want to make again and again.
Let's Make Rolls!
Ingredients
Ingredients
Yield 24 Rolls
- 2 packages of active dry yeast (1/4 ounce each)
- 1 teaspoon sugar
- 1/3 cup sugar
- 1/2 cup warm water (110° – 115°)
- 1 ~ 1/4 cups warm milk (110° – 115°)
- 1/2 cup butter melted and cooled to less than 115°.
- 1 ~ 1/2 teaspoon kosher salt
- 2 eggs, room temperature
- 6 to 6 ~ 1/2 cups flour
Stand Mixer
- Heat water between 110° F and 115° F. If the yeast is too cold it will take longer to activate if it is too hot then it will die.
- Be mindful if you are placing the heated water and milk in a cold bowl because it will cool the water. I usually aim for about 118° F and after adding the water to the bowl it will cool to about 112° F
- Add to a large bowl or stand mixer bowl and stir:
- Water
- Yeast
- 1 teaspoon sugar
- Let stand for at least 10 min. When you start to see these bubbles you will know your yeast has activated.
- Heat milk and butter between 110° F and 115° F.
- Turn the mixer on low then add:
- 1/3 cup sugar
- eggs
- milk
- butter
- 3 cups flour
- salt
- Slowly incorporate flour 1/4 cup at a time until a soft dough is formed.
- Using the stand mixer with dough hook on low speed (2-3) for 6 minutes.
- Lightly flour a surface and remove dough from mixer then knead the dough a few turns about 5.
- To knead – put the palm of your hand in the center of the dough and press down and away from you. Fold the dough back into a ball and repeat. Poke your finger in the dough to be sure it springs back. If not keep kneading.
- Place 1/8 teaspoon of olive oil a large bowl spreading evenly then add dough turning once so the top is oiled and cover bowl with a cloth.
- Place in a warm dry place for 1 hour or until the dough doubles in size. I like to set my oven at 170° then turn off and place the dough inside the oven.
- Grease 2 baking pans 9 x 13 inch
- After the dough has risen punch down.
- Divide the dough in 1/2 ( I use the kitchen scale to make sure it is even)
- Divide each portion into 12 pieces. I also use a kitchen scale for this.
- Shape each piece into a ball and place in the baking pan.
- Cover and place back in your warm dry place for about 30 minutes to 1 hour.
- If you use an oven then preheat again to 170° F and turn off once the oven is preheated.
After the dough has risen again place the rolls on the stove.- Preheat oven to 375° F and bake for 20 – 25 minutes.
- Brush the tops with oil if desired.
- Remove from pans and cool completely on a wire rack.
By Hand
- Heat water between 110° F and 115° F. If the yeast is too cold it will take longer to activate if it is too hot then it will die.
- Be mindful if you are placing the heated water and milk in a cold bowl because it will cool the water. I usually aim for about 118° F and after adding the water to the bowl it will cool to about 112° F
- Add to a large bowl and stir:
- Water
- Yeast
- 1 teaspoon sugar
- Let stand for at least 10 min. When you start to see these bubbles you will know your yeast has activated.
- Heat milk and butter between 110° F and 115° F.
- Add to the bowl and mix well:
- 1/3 cup sugar
- eggs
- milk
- butter
- 3 cups flour
- salt
- Slowly incorporate flour 1/4 cup at a time until a soft dough is formed.
- Lightly flour a surface and remove dough from bowl then knead the dough for about 8 minutes until smooth and elastic.
- To knead – put the palm of your hand in the center of the dough and press down and away from you. Fold the dough back into a ball and repeat. Poke your finger in the dough to be sure it springs back. If not keep kneading.
- Place 1/8 teaspoon of olive oil a large bowl spreading evenly then add dough turning once so the top is oiled and cover bowl with a cloth.
- Place in a warm dry place for 1 hour or until the dough doubles in size. I like to set my oven at 170° then turn off and place the dough inside the oven.
- Grease 2 baking pans 9 x 13 inch
- After the dough has risen punch down.
- Divide the dough in 1/2 ( I use the kitchen scale to make sure it is even)
- Divide each portion into 12 pieces. I also use a kitchen scale for this.
- Shape each piece into a ball and place in the baking pan.
- Cover and place back in your warm dry place for about 30 minutes to 1 hour.
- If you use an oven then preheat again to 170° F and turn off once the oven is preheated.
- After the dough has risen again place the rolls on the stove.
- Preheat oven to 375° F and bake for 20 – 25 minutes.
- Brush the tops with oil if desired.
- Remove from pans and cool completely on a wire rack.
Check out some of our other bread recipes.
