These are the best, most tender rolls you’ll find. Bake them up in lots of different shapes for dinner (we love to make knots) or use as a base for cinnamon and orange rolls.
Proofing the yeast right at the beginning guarantees big, fluffy rolls. When the dough is all mixed, I just set it in a sunny window while I’m working on the rest of dinner. After about 45 minutes, the dough is ready to shape, rise, and bake, making your whole house smell like the best bakery.
The Best Homemade Rolls
Servings
30
rollsPrep time
30
minutesBaking time
40
minutesRising Time
45 minutes-1hour
Ingredients
1/2 cup butter (1 stick)
1 cup whole milk
2 tsp salt
2/3 cup sugar
1/2 cup warm water
1 tsp sugar
2 Tbsp yeast
1 cup cold water
3 eggs
6-7 cups flour, divided
1/4 cup melted butter
Directions
- Combine salt, butter, milk, and 2/3 cup sugar in a glass bowl and microwave until the butter melts. Let cool slightly.
- While the butter/milk mixture is melting and cooling, proof the yeast by dissolving the yeast and 1 Tbsp of sugar in 1/2 cup warm water.
- Put the butter/milk mixture in a mixer with the paddle attachment, along with the cold water. Add eggs to the mixture and just blend to break up the eggs. Add the proofed yeast and mix again.
- Add 4 cups flour. Mix for 3-4 minutes on medium speed. Switch to a dough hook in the mixer and slowly add more flour, 1/2 cup at a time. The dough should be light and sticky – less flour is better. Once you’ve added all the flour you want, knead with the dough hook for 5 minutes at medium speed.
- While the dough is kneading, spray a large bowl with cooking spray. When the dough is soft and elastic, stop mixing and turn out into the large bowl. Spray a sheet of plastic wrap, turn over and cover the dough in the bowl. Leave the bowl in a warm spot to rise until doubled in size, about 45-60 minutes.
- Punch the dough down and turn out onto a floured cutting board. Divide into 30 pieces and make your desired roll shape. Place on a greased baking sheet or in muffin tins and let the rolls rise again until almost double.
- Bake at 350° F for 18-22 minutes. Removed finished rolls from oven and brush with melted butter.
Notes
- Experiment to see what temperature water works for proofing the yeast. I use the hottest water from my tap and it always works for me.
- Use the dough as a base for The Best Cinnamon Rolls or Orange Rolls.
These are the best rolls ever! When I make them it always takes the max amount of flour.
I’m glad you like them! Try using the lesser amount of flour once or twice – it makes for a more tender dinner roll. It’s a bit harder to handle but soooo worth it!
These are hands down the best home-made rolls I have ever eaten. Making them for the first time took a little patience, but it was sooo worth it!
I love eating these with strawberry jam and butter – or making a ham, mustard, and Swiss cheese sandwich with it. Simply delicious.
These are the best! We make them at least once a week at our house. Now I’m going to have to make them again just to have a ham and Swiss sandwich!