Easy Dinner Rolls

Easy Dinner Rolls

I think so many people are nervous around dough and never try to bake their own bread or buns. As a home baker and self proclaimed ‘food pusher’, this makes me really sad. I would love everyone to experience the joy of freshly baked homemade dinner rolls. The aroma is just so warm and comforting!

So, when I tell you that these Easy Dinner Rolls are easy…I mean it! I’m here to hold your hand every step of the way so that you can experience baking success. Follow this simple step by step dinner roll recipe and you’ll have perfect golden rolls with a thin exterior crust and fluffy interior.

This recipe makes 16 dinner rolls. However, if that sounds like a lot, you can follow the recipe up to the point where you shape the buns and then freeze them. The next time you want fresh dinner rolls, you just have to thaw and bake!

Ingredients

There are no surprise ingredients here, only the standard baking ingredients that everyone has in their pantry/fridge.

• Sugar
• Yeast
• Water
• Salt
• Flour
• Eggs
• Olive oil

Like I said, these ingredients are pretty commonplace. Granulated sugar, regular table salt, unbleached all purpose flour, and oil. You can use extra virgin olive oil (not the fancy stuff!) or any other vegetable oil, if you prefer. You can even use melted butter for an extra rich dinner roll.

Purchasing yeast might be a little daunting for first time bakers because there are so many kinds available. The best yeast for this roll recipe is Active Dry Yeast. It has larger granules than instant yeast and remains dormant until it is dissolved in a warm liquid.

It must be proofed, or active before you add it to the rest of the ingredients. I like using it because I can physically see that the yeast is active when I begin making the dough.

How to Store and Use Yeast

It is important to always check the ‘best by’ date on the yeast package. If the yeast has expired, there’s a good chance it will not be powerful enough to rise the dough. My mom has been baking bread for over 40 years and she just went through a long period of flat bread because she was using old yeast. Of course, she was too stubborn to check or buy a new jar…

Speaking of yeast in jars…please keep your yeast in the fridge when you aren’t using it. Yeast is a live organism that goes dormant in cold temperatures. Keeping it in the fridge will extend its lifespan, allowing it to last for much longer.

Yeast is happiest when you add it to a warm liquid between 100°-110°F. Any cooler and the yeast will be sluggish and take longer to start pushing out gases. If the liquid temperature is over 110°F. the yeast will start to die off and your dough will not rise.

Lastly, yeast has a sweet tooth. You’ll notice that most, if not all, yeast recipes call for a little sugar or honey to be added during activation. Sugar feeds the yeast and gives it extra energy. Extra energy means better lifting power. Happy yeast results in an open, light textured bread or dinner roll.

How to Make Easy Dinner Rolls

Activate the Yeast

As I mentioned, the only way to know if active dry yeast is viable is to activate it in a warm liquid. You can use warm water or warm milk for a richer dough.

To activate the yeast, add warm water (100 °-110 °F.) and sugar to the bowl of a stand mixer. Sprinkle the yeast over the surface and give the mixture a gentle stir. Allow it to sit for 4-5 minutes and proceed if the yeast is foamy and active.

Mix the Dough

Once the yeast has bloomed, add the eggs, oil, and salt to the mixer bowl. Mix gently for a minute until just combined. With the motor running on low, add the flour one cup at a time until most of it becomes incorporated. There might be a little loose flour left in the bottom of the mixer bowl and that’s okay.

Knead the Dough

Once all the ingredients are incorporated into one, the next step is to knead the dough. This period of moving and stretching allows the dough to develop gluten strands. Without them, the dough would have no structure. You can knead the dough in the mixer with the dough hook attachment or by hand as follows:

Turn the dough out onto a clean or lightly floured surface. Grab the portion closest to your body and push it down and away. Rotate the dough a quarter turn and repeat. Continue rotating and pushing the dough down and away for 4 to 10 minutes. When you have kneaded the dough enough, it will be smooth and elastic, and tacky rather than sticky. 

Test the dough by pressing the heel of your hand firmly and deeply into the dough; hold it there 10 seconds. If your hand comes away clean, the dough is ready for proofing.

Proofing the Dough

Use a bit of oil to grease the bowl before you place the dough ball inside. This will help prevent sticking and tearing when you remove it later on.

Cover the bowl with beeswax or plastic wrap to prevent the dough from drying out and place it in a warm, draft-free space. I sometimes place it in my oven with the light on, though it’s a good idea to tell others so no one accidentally turns the oven on!

There are actually two proofing periods for these easy dinner rolls. The first proof, or rise time, is the longest and allows the dough to double in size. Proofing times are never exact because they vary with room temperature. A cool house will require a longer proofing period and a warm house will require a shorter time.

Therefore, it’s a good idea to use a clear proofing bowl and some kind of measurement, such as this rolling mat, to judge when the dough has doubled in size.

Dividing and Shaping the Dough

Once the dough has doubled in size, begin with a punch to the center of the dough, then turn it out onto a lightly floured surface (or use a silicone mat). Gently knead it a few times and tidy it back into a ball. This may seem like a strange thing to do as it deflates the dough but it actually redistributes the gases and results in a more even rise.

Divide the dough in half, then divide each half into 8 equal portions. Shape each portion into a roll by stretching the top of the dough over and tucking it under. Roll the dough ball (seams down) slightly on the counter top to achieve a round shape.

Arrange 8 dough balls on a parchment lined baking sheet. Repeat with the rest of the dough balls on another baking sheet. Note: at this point you can place one baking sheet in the freezer to freeze the buns for later.

Cover, and allow the buns to proof a second time; at room temperature for 20-30 minutes.

Let’s Bake Some Dinner Rolls!

Preheat the oven to 350°F.

1. If you have room in your oven for two baking sheets, bake both sheets of buns together in a 350°F. oven for 20 minutes, or until golden brown.
2. If you have room for one baking sheet only but want to bake all the rolls, place the second baking sheet in your fridge. Take them out of the fridge when the first sheet is halfway through its baking time. Bake as directed.

Cool the dinner rolls on the baking sheets for two minutes, then move them over to finish cooling on a wire rack.

Easy Dinner Roll Make Ahead and Storage

These dinner rolls are nice to have on hand for lunches, dinners and snacks. Of course, they are best when they are freshly baked, or the next day. If you want, you can freeze half of the dough to bake at a later date.

To freeze the dough: Place the shaped rolls on a parchment line baking sheet, making sure they are not touching. Freeze for 30 minutes then transfer to a freezer bag. They will keep in the freezer for up to 30 days.

To bake the rolls: Allow them to thaw in the fridge overnight. In the morning, preheat oven and take the dough out of the fridge. Arrange them on a parchment line baking sheet, apply the egg wash and bake in a preheated oven as directed. So quick and easy!