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Dinner Rolls

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I love bread. Really love bread. A fresh loaf of bread takes a ham & cheese or pb&j sandwich from blah to yum. Just by changing the bread from storebought to fresh. A freshly made sub loaf turns a sub sandwich into heaven on a plate. And the little dinner roll, so unassuming, quietly sitting in fluffy decadence as your stew/soup simmers away and you grow more impatient, or doing the heavy duty work of sopping up gravy…. mmmmmm yummy…. not to mention tearing open a still hot roll and buttering it.

So anyway, I have this lovely recipe to share with you and it makes the best dinner rolls. In my personal cookbook, these are named “best dinner rolls” so that I’m 100% certain I’m using the right recipe. I’m not sure why there’s any other roll recipes still there, they never get used. These have the perfect structure, texture, and flavour. They’re just perfect. Not too dense, not too light…. Fresh, they are eye-fluttering scrumptious (look, I said I love bread), but even the next day (if there’s any left…) they are just awesome little sandwich buns, or with some reheated soup.

Print Recipe

Dinner Rolls

A deliciously light but sturdy dinner roll, perfect for eating with soups and gravies. To double the batch, I've had great results doubling everyting exactly except the yeast, which I use 4½ tsp of.
Prep Time15 mins
Cook Time15 mins
Rising2 hrs
Total Time2 hrs 30 mins
Course: Bread
Cuisine: American
Keyword: dinner roll, roll
Servings: 15 rolls
Author: Amy Garrett

Ingredients

  • 1 cup plus 1T milk warmed to 110°F
  • 3 tsp active dry yeast
  • 1/4 cup sugar
  • 1 egg
  • 4½ tsp olive oil
  • 1½ tsp salt
  • 3¼ cups all purpose flour
  • 1-2 T melted butter optional

Instructions

  • Mix warmed milk, yeast, and sugar in counter top mixer with dough attachment or bowl. Allow to proof for about 10 minutes, until foamy.
  • Add egg, oil, salt, and flour.
  • Knead for 8-10 minutes then place in slightly oiled bowl, turn to coat all sides in oil, cover with clean tea towel, and allow to rise in warm (but not hot) area until double, about 1 hour.
  • Lightly spray with oil a 9x13 pan. Punch down, shape into 15 uniform balls*(see notes), place in pan.
  • Cover with tea towel, let rise in warm area until the desired size.
  • Bake in pre-heated 350°F oven for 12-15 minutes until light brown, the internal temperature should be about 190°F
  • Remove from oven. Brush top, if desired, with melted butter.
  • Take out of pan and allow to completely cool before storing.

Notes

*The easiest way to get the same size from each roll is to weigh the dough before dividing it, use grams. Divide that number by 15, you'll have the weight for each roll (average about 56g). Then just tear off some dough onto the scale until it's that weight, and zero the scale out for each roll. See the photos for how to form each ball.
Amy
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