Homemade Dinner Rolls

Welcome to the world of homemade goodness with these Beginner’s Dinner Rolls! Say goodbye to store-bought rolls because once you’ve tasted these homemade delights, there’s no turning back. This recipe for Homemade Dinner Rolls promises soft, fluffy perfection that practically melts in your mouth.

Created with simplicity in mind, these dinner rolls are a breeze to make, ensuring that even novice bakers can achieve bakery-quality results. The rave reviews speak for themselves – these rolls are truly a game-changer.

Developed by Chef Rachel Farnsworth after over five years of meticulous testing, this recipe has earned its place as a staple in kitchens worldwide. Featured in her best-selling cookbook and embraced by countless home cooks, these dinner rolls have also found their way into the menus of restaurants and bakeries around the globe.

Whether you’re just starting your bread-making journey or you’re a seasoned baker, this recipe is guaranteed to impress. For any questions or troubleshooting, be sure to check out the included frequently asked questions section. And don’t forget to watch the helpful video demonstration to ensure your rolls turn out just right.

With these Homemade Dinner Rolls, you’ll bring the warmth and comfort of freshly baked bread to your table with every batch.

Serve with a grilled pork chop + baked potato and Quick Southern-Style Baked Beans from Pioneer Woman, Sauteed Spinach & Garlic or Creamed Kale.

Homemade Dinner Rolls

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• Author: Rachel Farnsworth
• Prep Time: 3:00
• Cook Time: :12
• Total Time: 3:12
• Yield: 12 1x
• Category: Bread
• Method: Baked

Ingredients

Units USM Scale 1/2x1x2x3x4x

• 2 cups warm milk
• 2 tablespoons instant dry yeast
• 1/4 cup white granulated sugar
• 2 teaspoons salt
• 6 tablespoons salted butter, softened
• 2 large eggs
• 6 cups all-purpose flour
• 1 tablespoon melted butter

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Instructions

1. In the bowl of a stand mixer, combine warm milk, yeast, sugar, salt, butter, and eggs.
2. Add in 5½ cups of flour. Using a dough hook, turn the mixer on to a low speed. Once the flour starts to incorporate into the dough, increase the speed to a medium range. Slowly add the remaining ½ cup of flour until the dough pulls away from the sides of the bowl. The dough mixture should be slightly sticky and soft. Add more or less flour until the dough reaches the desired consistency. The amount of flour you add in bread making is always an approximation and you should go by feel.
3. Transfer the dough to a lightly greased mixing bowl. Cover with a towel and let rise 90 minutes.
4. Lightly grease a baking sheet. Punch down the dough and form into 24 rolls. Place on the greased baking sheet in six rows of four.
5. Cover and let rise 1 hour.
6. Preheat oven to 375 degrees. Bake the rolls for 12 to 14 minutes, until lightly browned.
7. Remove rolls from oven and brush with melted butter.
8. Serve the rolls warm, or to cool, let rest on the pan for 15 minutes before transferring to a wire cooling rack. Once cooled completely, store in a plastic bag.