Easy Homemade Dinner Rolls

These Easy Homemade Dinner rolls are soft, tender and are casual enough for a weeknight dinner yet special enough for a holiday meal.

Course Breads & Baked Goods

Cuisine American

Keyword bread, dinner rolls, holiday dinner rolls, homemade bread, pull apart rolls, rolls, Thanksgiving, thanksgiving rolls

Prep Time 2 15

Cook Time 25

Second Rise Time 1

Total Time 3 40

Servings rolls

Calories 146

Author Laurie McNamara

Ingredients

1 cup warm water about 95 to 100°
4½ teaspoons active dry yeast (NOT quick rising) or 2 (1/4 ounce) envelopes
1/2 cup granulated white sugar
1/2 cup unsalted butter melted and cooled slightly
3 large eggs
4¼ cups unbleached bread flour plus more for dusting work surface
1 teaspoon fine salt

US Customary - Metric

Instructions

In a large bowl add the warm water and sprinkle the yeast over the top. Let it stand for a few minutes so the yeast can bloom.
Combine bread flour with the teaspoon of kosher salt, and set aside.
Once the yeast has bloomed, add in the sugar, (melted and cooled) butter and eggs. Whisk to combine.
Gradually add in 1/3 of the flour mixture. Stir until just combined and then repeat with another third of the flour mixture, stir and repeat one last time with the remaining flour.
When the dough comes together, form it into a large ball. Cover the bowl with plastic wrap or tea towel and pop it in the refrigerator to rise for 2-3 hours or overnight.
When just about risen, line a 9×13 baking pan with parchment paper and grease with butter or spray with nonstick baking spray with flour.
After the 2 to 3 hours your dough should have risen. Remove from the fridge, uncover and dust your work surface with some bread flour. Turn the dough out (using a spatula to scrape) onto the floured surface and knead the dough a few times until the dough is smooth.
Gently roll and shape into symmetrical 12-inch by 3 to 4-inch log. Use a knife or bench scraper to divide the log in half lengthwise.
Working with the first half of the log, cut in half (crosswise) and then each half into 6 equal pieces – yielding twelve pieces. Repeat this with the second half of the log, so you end up with 24 pieces of dough total.
Working with one piece of dough at a time, gather the ends, pulling it back and pinch to expose a smooth surface. Roll each piece of dough into a ball between the palms of your hands. Place into the prepared pan and repeat. You should have six dough-balls going along the longer side of the pan and 4 along the shorter side of the pan.
Cover the pan with a clean kitchen towel and let the rolls rise for 1 more hour.
Meanwhile position an oven rack in the lower third of your oven and preheat your oven to 375° F.
Uncover and bake the rolls for 20 to 22 minutes or until golden brown. Be sure to rotate the pan-o-rolls half way during the baking time for even baking.
Allow the rolls to cool before using the parchment to lift the rolls out of the pan. Once cool enough to handle, pull apart the rolls and serve in a basket or bowl lined with a clean kitchen towel.

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Nutrition