There is nothing quite like buttery, mile-high, fluffy homemade dinner rolls. They are warm, comforting and go with just about any meal. If you’ve never made homemade rolls, you might be surprised just how quick and easy they can be to make. An hour from now you could be pulling a pan of these irresistible rolls out of your oven!
Reasons To Make This Recipe
- A warm, tender-but-chewy dinner roll, smothered in butter, is truly one of life’s greatest treasures.
- You’ve never made dinner rolls before, and want an easy and dependable recipe.
- These rolls make a fantastic side dish, and pair perfectly with pork tenderloin & beef stew.
- They are perfect for making Crockpot BBQ Chicken Sandwich Sliders with.
- Short on time? No worries, these are ready, start to finish, in an hour!
Ready, Set, Dough!
This delicious recipe comes from the cookbook, Ready, Set, Dough! Beginner Breads For All Occasions – by Rebecca Lindamood. Rebecca runs the amazing food blog Foodie With Family, and her recipes are as solid as they come. She is my go to expert for all things bread baking, so of course these rolls did not disappoint. They are everything you want in a roll, yet so incredibly easy to whip up.
This Crazy-Quick Lofty Dinner Rolls recipe is just one of the many fantastic recipes you’ll find in Ready, Set, Dough! There is a little bit of everything carb-filled and delicious, from the World’s Fastest Sandwich Bread to Toastable English Muffin Bread, Classic Pizza Dough to Cornbread Six ways, it is jam packed full of delicious bread recipes.
Easy Homemade Dinner Rolls
Then ingredients for this recipe are simple ones that you likely already have at home. You’ll need: flour, water, salt, sugar, yeast and butter.
While you do not have to measure your flour, if you have a kitchen scale, it’s worth pulling it out.
All ingredients are mixed together until a shaggy dough forms.
Then your dough is kneaded, either by hand or with your mixer using a dough hook and given a chance to rest and rise.
Then you cut your dough into pieces and make your rolls.
And into the oven they go. Take note in the recipe card below, these rolls go into a COLD oven, no preheating here. You’ll also be placing a pan of water in your oven to help add some steam.
Quick and easy with delicious results. You’ll be wondering where this recipe has been your entire life! While these rolls will be perfect for Thanksgiving or Christmas dinner, they are simple enough that you can make them any night of the week, without even planning ahead. No special occasion required!
I hope your family enjoys these rolls as much as mine does. Make sure to check out Rebecca’s book – Ready, Set, Dough! on Amazon or in your local bookstore. And get ready for her next book, The Ultimate Guide To Vegetable Side Dishes.
This recipe is perfect for your holiday, Thanksgiving dinner or Christmas dinner. Here are some other great recipes to pair with it:
- Sweet Potato Casserole With Marshmallows
- Homemade Green Bean Casserole
- Crock Pot Mashed Potatoes
- Crockpot Sweet Potato Casserole
- Pecan Pie Without Corn Syrup
- Easy Pumpkin Pie Recipe
Dinner Rolls
Ingredients
- 6 cups all-purpose flour 1 lb, 9.5oz (723g)
- 2 tbsp instant or active dry yeast (24g)
- 2 tbsp sugar (25g)
- 1 tbsp kosher salt (18g) if using table salt, reduce to 1 1/2 tsp
- 2 cups very warm water (480 ml) about 120 degrees F
- 1/2 cup melted butter, divided (120 ml)
- non-stick cooking spray
Instructions
- Mix the flour, yeast, sugar, salt, water and 1/4 cup (60ml) of the melted butter in a large mixing bowl with a sturdy spoon until a shaggy dough forms, then knead until the dough comes together and becomes smooth, about 4 minutes by hand or machine. Form a smooth ball. Return the dough to the bowl, cover with a clean tea towel, and let rise in a warm place for 15 minutes. Lightly spray a 9 x 13 inch baking pan with non-stick cooking spray.
- Divide the dough in twenty equal-size pieces. Roll each piece of dough into a tight ball and arrage in five rows of four each in the prepared pan. Place on the middle rack of a COLD oven with a pan of hot tap water below it. *Close the oven, set the heat at 400 degrees F and set the timer for 35 minutes.
- After 35 minutes, remove the bread from the oven and brush generously with the remaining butter. lace the pan on a cooling rack to cool for at least 10 minutes before serving. If you want to slice the rolls for sliders, you'll need to let them cool completely before slicing.
Notes
Nutrition
Lynne says
These look delightful! Going to have to make them for no reason at all, just like you said.
I love Rebecca’s cookbook, so many great recipes and they’re easy, too!
Kekeia says
It is good I like that.
Deb says
I made these this evening and they were amazing! Loved by all the family. Thanks for yet another classic, Christi!
Christi Johnstone says
So glad you enjoyed them, Deb!
Vanessa says
I’ve made many “quick” type rolls only to be left disappointed in the texture but these rolls are AMAZING!!! I absolutely loved them and they are really so quick to prepare! I guess the cold oven preheat is the trick and what made these different from others that I’ve tried in the past. I’m ordering this cookbook!
Mary says
Can I make 1/2 recipe? (Dinner rolls)
Christi Johnstone says
Hi Mary, I’ve only made the recipe as it is written in Rebecca’s book so I can’t speak to the details half halving the recipe.
Sheila says
I have the “Ready Set Dough” cookbook and have found it to be excellent. However, I had trouble with this recipe for dinner rolls. They did not rise much after 15 minutes, that did not seem to be enough time. There was no resting time after forming them into balls, further making them heavy perhaps. And the instructions imply to leave them in the pan to cool, which I did then found them soggy on the bottom. While these tasted good, they were quite heavy. Do you think if a person finds they don’t rise, that they could be left longer, maybe up to an hour? Shouldn’t they rest for 10 minutes after rolling? Next time I would take them out of the pan to cool so they aren’t damp on the bottom.
Gina says
I make this recipe all the time , I tried it with warm milk too and there was no difference . All my family loves then . When I cook Italian I brush the tops with garlic butter and parm cheese . Sooo good !