How To Make Easy Soft Dinner Rolls
You can never go wrong with these easy-to-make soft dinner rolls made with flour and yeast! Our recipe doesn’t require the use of a mixer, or even kneading!
Heat the oven to 200 degrees F (if using your oven to proof the dough).
Mix the yeast, 1 tablespoon of sugar, and warm water in a large bowl. Let sit for 7 to 10 minutes until foamy and frothed.
While the yeast is activating, combine the milk and butter in a 2-cup capacity microwave-safe jug. Microwave on high for about 40 to 50 seconds, or until butter has half-melted and the milk is lukewarm.
Stir in the remaining sugar and salt. Give it a light mix until the butter completely melts through the milk, and the sugar dissolves. Add to the yeast in the bowl.
Add in 2 cups of flour, giving it a light mix to combine with a wooden spoon, then add in the remaining 2 cups of flour. Mix for about 1 to 2 minutes, until it starts to pull away from the walls of the bowl.
Turn out on a lightly floured work surface and use the extra ¼ cup of flour in tablespoon increments to knead for about 4-5 minutes until smooth, elastic, and slightly sticky. (Lightly oil your hands if the dough gets too sticky.)
Transfer the dough back into the bowl. Cover with a warm damp towel.
Turn the oven off, and transfer the bowl of dough to the warm oven, leaving the door ajar for the first 10 to 15 minutes or so. After 15 minutes, close the oven door and allow the dough to double in size for another 45 minutes.
Scrape dough onto a lightly floured work surface or kitchen bench, knead lightly for about 30 to 40 seconds if needed to bring the dough together, then mold into a loaf shape.
Cut in half, then cut both halves into 6 equal pieces (there should now be 12 equal pieces altogether).
Working one by one, lightly flatten each piece of dough in the palm of your hands, then bring up all sides to form a peak on top (like a tent shape), and pinch and seal this peak. Flip it over and you should have a smooth top.
Ensure there are no cracks. If there are, turn the roll upside down again and smooth the cracks out towards the peak just made, pinching the seal again, and flip over to double-check the top is smooth. (Use a light dusting of flour in your hands to prevent sticking, if needed.)
Arrange the rolls, smooth side up, into a lightly greased 9×13-inch baking pan or dish (line your pan or dish with parchment paper if you wish).
Preheat oven to 375 degrees F (or 350 degrees F for fan-forced ovens).
Lightly spray the rolls with cooking oil spray, cover with plastic wrap, and let rise again for about 30 minutes, until just about double in size.
Bake in a preheated oven for 20 to 25 minutes, or until rolls are golden browned. (Check them after 18 minutes to make sure they are ok.)
Lightly brush with a little extra melted butter, and transfer to a cooling rack.
For a bit sweeter bread, use 4 tablespoons of white granulated sugar–1 tablespoon in the yeast, and 3 tablespoons in the milk and butter mixture.
- Calories: 194.78kcal
- Fat: 5.80g
- Saturated Fat: 3.32g
- Trans Fat: 0.19g
- Monounsaturated Fat: 1.41g
- Polyunsaturated Fat: 0.47g
- Carbohydrates: 30.11g
- Fiber: 1.09g
- Sugar: 3.43g
- Protein: 5.26g
- Cholesterol: 13.83mg
- Sodium: 162.03mg
- Calcium: 25.82mg
- Potassium: 67.09mg
- Iron: 1.64mg
- Vitamin A: 46.31µg
- Vitamin C: 0.00mg
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