Homemade dinner rolls are the best ever! They are soft and fluffy, and your whole family will love them!
I think I’ve found a new favorite dinner roll recipe and lucky you, I’m sharing it with you today! These rolls are soft and delicious and perfect paired with any dinner. I’ve made these rolls to go with a ham dinner, with a side of soup and many other times too. They’re great for Easter, Thanksgiving, or Christmas, or when you just want a delicious roll to pair with your dinner.
Fresh, hot, soft, and buttery rolls straight out of the oven might be my favorite thing ever. But one of the great things about these rolls, is that they are not only delicious fresh from the oven, but they’re even good several hours, or a couple days later (if you can get them to last that long).
This recipe makes about 24 thick, and soft, and fluffy crescent roll shaped dinner rolls. I love the rolls this way because it makes them seem just a little fancier than traditional round roll shaped rolls, and gives them some nice layers as the dough is rolled up.
What to put on rolls?
I love to top my rolls with butter and jam, or dip them in gravy, or even eat them plain, they are that good! But some of my favorites are raspberry jam, or this vanilla honey peach butter.
- 1 1/2 cups warm milk
- 1 TBS yeast
- 1/4 cup, + 1 TBS sugar (divided)
- 5 TBS butter (softened)
- 2 eggs
- 1 tsp salt
- 5-6 cups flour (I used 5 1/2 cups flour)
For brushing on the dough and cooked rolls:
- 6 TBS butter
- Combine warm milk, yeast and 1 TBS of sugar in a large mixing bowl (Use a stand mixer if you have one).
- Allow to sit for about 5 minutes until the mixture is foamy.
- Add the remaining sugar, butter, eggs, and salt and mix it all together.
- Add in the flour, 1/2 cup at a time until 4 1/2 cups.
- Continue adding flour 1/4 cup at a time until the dough is soft and smooth and pulls from the edges. (I used 5 1/2 cups of flour you may use a little less or more depending on where you live.)
- Continue to knead the dough for 5-6 minutes (or mix it with a dough hook).
- Move the dough to a greased mixing bowl and cover it with plastic wrap or a towel.
- Place in a warm place and allow to rest until doubled in size (anywhere from 60 - 90 minutes).
- Punch dough down and divide into 2 portions.
- Shape each portion into a ball.
- Roll each ball out onto a floured surface into a large circle about 13-14 inches across. Try to keep the dough as evenly thick as you can.
- Spread another 2 TBS of butter evenly over the top of the dough.
- Cut dough into 4 quarters, and then cut each quarter into thirds. (Imagine you are cutting a pizza).
- Roll each piece up starting with the wide outside edge to the small middle.
- Place rolls on a greased cookie sheet with the small tip tucked under the bottom of the roll.
- Repeat with remaining slices and then second dough ball.
- Cover with plastic wrap or a towel and allow to rise until doubled in size (45 - 60 minutes).
- Preheat oven to 375 during the last 10-15 minutes of rising.
- Remove cover and place pan in the oven to bake for 15-20 minutes until the tops are golden brown.
- Remove from oven and brush with an additional 2 TBS of butter.
- Serve warm, or cool completely and cover to serve later.