Owl Creek Farm » Recipes » Breads » Dinner Rolls
A fluffy dinner roll with a pat of butter rests elegantly on a decorative plate, crafted with care by Owl Creek Farm.

Dinner Rolls

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A deliciously light but sturdy dinner roll, perfect for eating with soups and gravies.
A fluffy dinner roll with a pat of butter rests elegantly on a decorative plate, crafted with care by Owl Creek Farm.

There’s something undeniably comforting about the aroma of freshly baked dinner rolls wafting through your kitchen. These soft, golden, and buttery delights are the perfect addition to any meal, whether it’s a holiday feast, a casual family dinner, or a special celebration. Homemade dinner rolls not only elevate your table but also fill your home with warmth and the promise of something truly delicious. With just a few simple ingredients and a little time, you can create rolls that are miles ahead of anything you’d find in the store.

Store-bought rolls may be convenient, but they can’t compare to the freshness and flavor of those made from scratch. Homemade rolls have a pillowy texture and a rich, buttery taste that’s impossible to replicate in mass-produced options. Plus, when you make them yourself, you have complete control over the ingredients, ensuring a wholesome treat for your loved ones. There’s a special kind of pride that comes from serving bread you’ve kneaded, shaped, and baked with care, and your efforts will shine through in every bite.

Making dinner rolls at home is also a chance to slow down and embrace the joy of baking. Whether you’re a seasoned baker or a beginner, the process is straightforward and rewarding. From watching the dough rise to brushing on a glistening coat of melted butter, each step brings you closer to an irresistible batch of rolls that are perfect for pairing with soups, stews, or simply a pat of butter. Once you’ve experienced the magic of homemade dinner rolls, you’ll never want to go back to store-bought again!


an image of a pan of dinner rolls by owlcreek.ca made in DALL-EI 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.

A fluffy dinner roll with a pat of butter rests elegantly on a decorative plate, crafted with care by Owl Creek Farm.

Dinner Rolls

Amy @ owlcreek.ca
A deliciously light but sturdy dinner roll, perfect for eating with soups and gravies.
5 from 2 votes
Prep Time 15 minutes
Cook Time 15 minutes
Rising 2 hours
Total Time 2 hours 30 minutes
Course Bread
Cuisine American
Servings 15 rolls
Calories 151 kcal

Ingredients
  

  • 1 cup plus 1T milk warmed to 110°F
  • 3 tsp active dry yeast
  • 1/4 cup sugar
  • 1 egg
  • tsp olive oil
  • tsp salt
  • 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

To double the batch, I've had great results doubling everything exactly except the yeast, which I use 4½ tsp of.
*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.
 

Nutrition

Serving: 1rollCalories: 151kcalCarbohydrates: 26gProtein: 5gFat: 3gSaturated Fat: 1gTrans Fat: 1gCholesterol: 15mgSodium: 252mgPotassium: 78mgFiber: 1gSugar: 4gVitamin A: 66IUVitamin C: 1mgCalcium: 25mgIron: 1mg
Keyword dinner roll, roll

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Amy
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