Dinner rolls have a special place at the table, elevating any meal with their soft, buttery texture and homemade warmth. This award-winning dinner roll recipe delivers perfectly golden, fluffy rolls that melt in your mouth. These rolls are a crowd-pleaser, whether served with a holiday feast, a weeknight dinner, or a hearty bowl of soup.
This recipe combines simple ingredients and easy techniques to create rolls that rival those from the best bakeries. With a little time and patience, you’ll have homemade dinner rolls that are guaranteed to impress your family and guests.
1. Award Winning Dinner Roll Recipe
Ingredients
- 3 ¾ cups all-purpose flour, plus extra for dusting
- 1 packet (2 ¼ teaspoons) active dry yeast
- 1 cup whole milk, warmed to about 110°F (43°C)
- ¼ cup granulated sugar
- 1 large egg
- ¼ cup unsalted butter, melted (plus extra for brushing)
- 1 teaspoon salt
Instructions
Step 1: Activate the Yeast
In a small bowl, combine the warm milk and sugar, stirring until the sugar dissolves. Sprinkle the yeast over the milk and let it sit for about 5-10 minutes, or until it becomes frothy. This step ensures the yeast is active and ready to help the dough rise.
Step 2: Mix the Dough
In a large mixing bowl, combine the flour and salt. Add the frothy yeast mixture, the egg, and the melted butter. Stir until the dough starts to come together.
Once the mixture forms a shaggy dough, transfer it to a clean, lightly floured surface. Knead the dough for about 8-10 minutes, or until it becomes smooth and elastic. If you’re using a stand mixer with a dough hook, knead on medium speed for 5-7 minutes.
The dough should be slightly sticky but manageable. Add a tablespoon of flour at a time if it’s too sticky, but avoid adding too much, as this could make the rolls dense.
Step 3: Let the Dough Rise
Lightly grease a large bowl with oil or butter. Place the dough in the bowl, turning it to coat the surface with the grease. Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm place for about 1 ½ to 2 hours, or until it doubles in size.
Tip: If your kitchen is cool, create a warm environment by placing the bowl in an oven that’s been preheated to 200°F (93°C) and then turned off.
Step 4: Shape the Rolls
Once the dough has doubled in size, punch it down gently to release any air bubbles. Transfer it to a lightly floured surface and divide it into 12-15 equal pieces, depending on the size of the rolls you prefer.
Roll each piece into a smooth ball by tucking the edges under and pinching them at the bottom. Arrange the dough balls in a greased 9×13-inch baking dish or on a parchment-lined baking sheet, leaving a little space between each roll for expansion.
Step 5: Second Rise
Cover the rolls loosely with a kitchen towel or plastic wrap and let them rise again for about 30-45 minutes, or until they double in size. During this time, preheat your oven to 375°F (190°C).
Step 6: Bake the Rolls
Once the rolls have risen and are slightly puffy, bake them in the preheated oven for 15-18 minutes, or until the tops are golden brown.
For an extra buttery flavor and a glossy finish, brush the tops of the rolls with melted butter as soon as they come out of the oven. Let them cool slightly before serving.
2. Tips for Perfect Dinner Rolls
Use Warm Liquids: Ensure the milk is warm, but not too hot, to activate the yeast properly. Milk that’s too hot can kill the yeast, while cold milk won’t activate it at all. Aim for a temperature of about 110°F (43°C).
Don’t Overwork the Dough: Kneading is important for developing gluten and creating soft rolls, but over-kneading can make them tough. Stop as soon as the dough becomes smooth and elastic.
Be Patient with the Rise: Allowing the dough to rise fully is crucial for light, fluffy rolls. Rushing this process can result in dense rolls.
Customize the Shape: While this recipe shapes the dough into round rolls, you can also braid or twist the dough for a unique presentation.
Double the Recipe for a Crowd: This recipe is easily scalable. If you’re serving a large group, double the ingredients and use two baking pans.
3. Variations for Dinner Rolls
This recipe is a wonderful base for experimenting with flavors and toppings. Here are a few ideas:
Garlic Herb Rolls: Mix minced garlic and chopped fresh herbs (like rosemary or thyme) into the melted butter used for brushing.
Cheesy Rolls: Add shredded cheddar or Parmesan to the dough for a cheesy twist. Sprinkle extra cheese on top before baking.
Sweet Rolls: Increase the sugar to ⅓ cup and brush the rolls with a honey butter glaze after baking for a sweeter version.
Whole Wheat Rolls: Replace half of the all-purpose flour with whole wheat flour for a heartier option.
4. Serving Suggestions
These dinner rolls are incredibly versatile and can be served with a variety of dishes. Here are a few pairing ideas:
Holiday Meals: Perfect for Thanksgiving, Christmas, or Easter dinners alongside turkey, ham, or roast beef.
Soups and Stews: Use them to soak up hearty soups like chicken noodle or beef stew.
Sandwiches: Slice the rolls in half and use them as buns for sliders or mini sandwiches.
Breakfast: Spread with butter and jam or honey for a comforting morning treat.
5. Storing and Reheating Dinner Rolls
Storing: Leftover dinner rolls can be stored in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them.
Freezing: To freeze, wrap the cooled rolls tightly in plastic wrap or aluminum foil and place them in a freezer-safe bag. They can be frozen for up to 3 months. Thaw at room temperature and reheat before serving.
Reheating: To reheat rolls, wrap them in foil and warm them in a 350°F (175°C) oven for about 10 minutes. You can also microwave them for about 10-15 seconds for a quick reheat.
This award-winning dinner roll recipe is a must-try for anyone who loves soft, fluffy bread that’s full of flavor. The simple ingredients and straightforward process make it accessible for bakers of all skill levels. With their golden crust and melt-in-your-mouth texture, these rolls are sure to become a family favorite.
