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Easy Homemade Dinner Rolls

Easy Homemade Dinner Rolls

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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 hours 15 minutes
Cook Time 25 minutes
Second Rise Time 1 hour
Total Time 3 hours 40 minutes
Servings 24 rolls
Calories 146
Author Laurie McNamara

Ingredients

  • 1 cup warm water about 95 to 100°
  • 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
  • cups unbleached bread flour plus more for dusting work surface
  • 1 teaspoon fine salt

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

Serving: 1roll | Calories: 146kcal | Carbohydrates: 21g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 33mg | Sodium: 108mg | Potassium: 53mg | Fiber: 1g | Sugar: 4g | Vitamin A: 152IU | Vitamin C: 0.01mg | Calcium: 9mg | Iron: 0.4mg