These are the BEST, most pillowy soft and Fluffy Homemade Dinner Rolls made from scratch. Making your own rolls is totally worth the effort!
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:
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!
(Update: Registration has been closed, stay tuned for future class dates.)
Tools for success
Bench Scraper – For scraping flour and dough off counter
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Homemade Dinner Rolls
These are the BEST, most pillowy soft Homemade Dinner Yeast Rolls made from scratch. Making your own rolls is totally worth the effort!
- 1/4 cup unsalted butter, melted
- 1 cup hot milk
- 1/3 cup granulated sugar
- 1/2 cup cool water
- 2 1/4 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 3/4 cups all-purpose flour
- 2 teaspoons salt
- 1 tablespoon oil (Or more, needed for greasing bowl before rising dough)
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 1/2 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 1/2 cups of the flour and the 2 teaspoons salt. (Note: Go ahead and measure out your remaining 1 1/4 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 1/4 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.
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!