There is nothing better than dinner rolls served right out of the oven. Soft, tender buns made with a few simple ingredients and baked in under 30 minutes. They are easy enough for new bakers and the perfect side to any meal!
I don't know about you but rolls are not something I can just eat one of. Especially these ones. Despite the fact that they are generally served as an accompaniment to any meal, they very easily can become the star of the show.
Whether you are serving these wonderful fluffy yeast rolls for breakfast or brunch, topped with jam or as a side to a nice bowl of chili, these buns are an easy go-to recipe for any meal on any day of the week.
Of course, there is a bit of wait time because they are yeast rolls, but they are definitely worth the wait.
If you are looking for a quick and easy bun recipe for when the hustle and bustle of the holidays roll around then these everyday dinner rolls can easily become holiday rolls in no time.
This recipe is one you'll come back to again and again!
How to make them
In the bowl of the stand-up mixer whisk together the sugar, salt, yeast, and some of the flour. Then, in a medium pot heat the milk. Remove from heat and add the butter to melt in the milk. Let it cool.
Once cooled add to the whisked ingredients and beat with the flat beaters, then add the egg and more flour and continue beating. Add the remaining flour, change to the dough hook and begin kneading until the dough is soft, smooth and elastic.
Place the dough on a lightly floured flat surface and form into a dough ball. Place in a lightly oiled bowl and roll the ball to lightly cover in oil. Cover the bowl with plastic wrap and let rise in a warm draft-free area until doubled in bulk.
Punch the dough down and shape into 9 equal balls. Place them in a greased square pan, cover the pan, and let rise once more in a warm draft-free area.
Pre-heat oven and brush the rolls with melted butter and bake until golden.
Make ahead and freeze for later
If you have made a double batch or know you won't be using all of the rolls immediately, you can easily freeze them and bring them back out again next time. Let them cool completely and wrap them individually in plastic wrap or airtight container to freeze. When ready to use, allow them to thaw at room temperature and to get that softness back reheat in the microwave.
You can absolutely reheat in the oven, but keep in mind you may end up with a toasted texture this time!
What to serve with dinner rolls
These rolls are so versatile they can be used for pretty much anything! A basket of warm rolls on the table is the stuff dreams are made of. Alongside a hearty steak dinner, or a delicious plate of pasta ready to scoop up the remaining sauce. Why not try making sliders or mini sandwiches? And of course, you can try adding your own flavour to the rolls themselves! Brushed with a little garlic butter and sprinkled with Parmesan, you've got yourself some garlic butter rolls.
What if I don't have a standmixer?
You definitely do not need to use a stand mixer to make these rolls. Of course it will save you some time and energy and an arm workout but if you are up to it, then it is definitely possible and absolutely worth it!
Start out mixing the dough with a spoon until it's time to use your hands. Knead the dough in a consistent rhythm until you reach desired consistency.
So if you are looking for a delicious dinner bun recipe then I hope you give these Soft Dinner Rolls a try and let me know what you think. Buon Appetito!
Soft Dinner Rolls Recipe
- 2 tablespoons granulated sugar
- 1/2-3/4 teaspoons salt
- 1 1/2 teaspoons active dry yeast
- 2 1/4 cups + 1 tablespoon of all purpose flour* (divided) (300 grams)
- 1/2 cup milk (room temperature) (120 grams)
- 2 tablespoons butter softened
- 1 large egg (room temperature)
*If needed add more flour but 1 tablespoon at a time. I only needed the flour amount that is written.
- 2-3 tablespoons butter (melted) for brushing
- In the bowl of the stand up mixer whisk together the sugar, salt, yeast and 3/4 cup of flour.
- In a medium pot heat the milk to 120F (48C), remove from heat and add the butter and let it melt, cool to 105F (40C).
- Once cooled add to the whisked ingredients and beat with the flat beaters for 2 minutes, then add the egg and 1/4 cup flour, beat 1 minute. Add the remaining 1 1/4 cups + 1 tablespoon of flour, change to the dough hook and knead for about 5-7 minutes, dough should be soft, smooth and elastic (if still too wet add a tablespoon of flour at a time, dough should be soft so do not over flour).
- Place the dough on a lightly floured flat surface and form into a dough ball. Place in a lightly oiled bowl and roll the ball to lightly cover in oil. Cover the bowl with plastic wrap and let rise in a warm draft free area until doubled in bulk, about 1-2 hours.
- Punch the dough down and shape into 9 equal balls (about 58 grams each or just over 2 ounces). Place just touching in a greased 8 or 9 inch (20 or 22 cm) square pan, cover the pan and let rise in a warm draft free area for 1 hour.
- Pre-heat oven to 350F (180C).
- Brush the rolls with melted butter and bake for approximately 20 minutes or until golden. Brush again with melted butter if desired. Let cool on a wire rack or serve warm. Enjoy!