These are the BEST, most pillowy soft and Fluffy Homemade Dinner Rolls made from scratch. Making your own rolls is totally worth the effort!
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How good are homemade rolls! Have you ever wanted to make yeast rolls from scratch but were afraid they would be too difficult? A lot of people shy away from working with yeast because it seems a bit mysterious and complicated, right? I'm speaking from experience. I'm guilty of that myself. I put off trying homemade yeast rolls for many years because I thought they were too hard to make
The fact is, if you have a good recipe and the right instructions, it's totally do-able! I'm here to tell you that you can do it too!
I've mastered this recipe for Fluffy Homemade Yeast Rolls and you can too! In fact, I'm teaching an online class this Saturday (that's tomorrow). So if you're interested in learning how to make these amazing rolls, hurry over to sign up here! Space is limited. (Update: Registration has been closed. Stay tuned for future class dates.)
I'll be showing you in a LIVE online class right from my home kitchen exactly how to make your own Fluffy Homemade Dinner Rolls. I'll go through the entire process, step by step. You can ask as many questions as you want along the way. It will be so fun!
I'm so excited to teach you how to make these awesome rolls! I hope to see you tomorrow in my class!
If you can't make it tomorrow, stay tuned for future class dates. I'm hoping to do another Homemade Rolls class in addition to many more classes on various baking recipes that I know and love!
In the meantime, I'm sharing the recipe here if you want to give these rolls a whirl on your own.
I've tried my best to give you all the details you need in this Fluffy Homemade Dinner Rolls recipe (scroll to bottom of page to see). Feel free to ask me questions in the comments below.
You will need these ingredients for your rolls:
All-Purpose Flour
Granulated Sugar
Salt
Whole Milk
Water
Unsalted Butter
Eggs
Vegetable Oil
Active Dry Yeast
Note: This recipe will also work with Rapid Rise or Instant Yeast
So go ahead and print this recipe and gather up all your ingredients for Fluffy Homemade Dinner Rolls. I can't wait to bake with you!
Click here to register for my online baking class - HOMEMADE DINNER ROLLS WITH YEAST - Saturday, May 9 at 11:00 AM EST.
See you tomorrow!
Happy Baking,
Lise
xo
(Update: Registration has been closed, stay tuned for future class dates.)
Tools for success
My Favorite Candy Thermometer by Taylor
Bench Scraper – For scraping flour and dough off counter
Glass Measuring Cups (Set of 3)
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Homemade Dinner Rolls
Ingredients
- ¼ cup unsalted butter melted
- 1 cup hot milk
- ⅓ cup granulated sugar
- ½ cup cool water
- 2 ¼ teaspoons active dry yeast you can substitute instant yeast if you can't find active dry yeast
- 2 large eggs, divided Eggs should be room temperature. One egg is for the dough batter and the other is for brushing on the rolls before baking.
- 5 ¾ cups all-purpose flour
- 2 teaspoons salt
- 1 tablespoon oil Or more, needed for greasing bowl before rising dough
Instructions
- First, turn on your oven light. Reason being: That will be your warm place to let your dough rise. Grease a large bowl with the oil and set aside. Line a 13"x9" pan with parchment paper. Set aside.
- Melt butter in microwave on high about 25 seconds. Set aside.
- Heat milk and sugar in a 2-cup glass measuring cup in the microwave on high for 1 ½ minutes. Stir until sugar dissolves. Add water and melted butter. The temparature of this liquid mixture should be between 110°-115°F. (It is best to use a candy thermometer for this step. If you don't have one, make sure it's a little warmer than body temperature but not too hot to the touch or you might kill the yeast.) Pour into medium bowl. Sprinkle with yeast. Stir slightly, then let it sit for 5 minutes. You will see bubbles forming. This means that the yeast is alive and you can proceed to the next step. Note: If no bubbles form after 10-15 minutes, your yeast is no good and must be thrown out. Then start over with fresh yeast.
- Meanwhile, in a large bowl, stir together 4 ½ cups of the flour and the 2 teaspoons salt. (Note: Go ahead and measure out your remaining 1 ¼ cups of flour, set aside.) Check to see if your yeast mixture has "bloomed" (covered in bubbles). Add 1 egg to the yeast mixture. Stir to combine.
- Create a well in the center of your flour mixture. Pour in your wet ingredients. Stir to combine with a spatula or wooden spoon. Your dough will be a little sticky still. Turn out onto a floured surface. Knead the dough for 8-10 minutes, adding as much of your remaining 1 ¼ cups of flour that you need. Knead dough into a ball and place in a greased bowl, turning once to cover the dough in oil. Cover with plastic wrap and let rise for 1 hour in a warm place such as your oven with the light on. The dough should double in size.
- Punch down your risen dough, then knead for about a minute on a lightly floured surface. Shape into 24 balls. (You can weigh them if you want exact sizes.) Place on prepared pan. Loosely cover with plastic wrap or waxed paper. Put in a warm place again and let rise for 30-60 minutes or until doubled in size.
- Preheat oven to 375°F (not the oven that has the rising rolls). Wait until they are risen, then heat your oven. Carefully brush the risen rolls with egg wash (simply a beaten egg). Bake in the preheated oven for 10-12 minutes or until the tops of the rolls are a light golden brown. Serve warm with butter. Rolls are best the first 24 hours. Or you can freeze them in an airtight container for several months.
Nutrition
All text and images © Lise Ode for Mom Loves Baking. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate. This post may contain affiliate links.
This recipe is featured on the Southern Plate Meal Plan Monday #219!
Aubrea says
I used bread flour instead of all purpose and had to cook them 5 minutes longer but oh my goodness they were so fluffy and soft and delish!!! I may or may not have ate 4 lol
Lise Ode says
Hi Aubrea, So glad you enjoyed this recipe!
S says
I needed to make rolls for work in less then an hour and I used this recipes it is not 30 minutes. And the rolls are gross!!!
Rebecca Welch says
At first when I saw your comment, I was like, well, what do you expect with 2 proves(rises) one of an hour, and one of half an hour to another hour, but then I saw where the recipe, for some reason unknown, says total time 37 minutes?! I would at a guessimate put this recipe at closer to 3 hours by the time you prep, mix, knead, first prove, knead, portion into little rolls, second prove, and then baking! I also had to laugh at the directions--preheat the SECOND oven. I wish I HAD a second oven!
Quite happy with them, but MAN is that total time misleading. We used bread flour also, and they are quite tasty. Will make again.
Lise Ode says
The way the recipe software works is it asks for "prep" time and "bake" time so I'm sorry you were mislead.
Colleen says
What do I do different using quick rise or instant yeast?
Lise Ode says
Directions are the same for instant yeast.
Kaitlyn says
Turned out so well! First time making rolls and my brothers loved them! Thanks!
Bart Clutter says
These are the best yeast rolls I have made in years. Great recipe
Lise Ode says
Wow! Thanks, Bart. So glad you liked them!