Homemade Dinner Rolls

Homemade Dinner Rolls

Is there anything much more homey and comforting the Homemade Dinner Rolls?  I think not.   These are so nostalgic and just perfect.   Simple flavors from egg, milk, butter and yeast.   Amazing by themselves, with a little pat of butter, or with a roast and delicious gravy.  You can’t go wrong with these incredible Homemade Dinner Rolls!  125% Loon Approved!

Let the yeast start its journey

Let the yeast start its journey

Roll into ball,  and then rise to double in size

Roll into ball, and then rise to double in size

4.0 from 1 reviews
Homemade Dinner Rolls
 
Prep time
Cook time
Total time
 
These Homemade Dinner Rolls are simple homey deliciousness. The smell as they are baking in the oven is just Heavenly. Make sure you allow them to rise each time so they reach their full potential. So light and airy on the inside. Just wonderful with a roast or by themselves. Yum!
Author:
Recipe type: Bread
Cuisine: Bread
Serves: 4 - 6
Ingredients
  • 2¼ teaspoons active dry yeast
  • ¼ cup warm water (105 F to 115 F)
  • ½ cup cold water
  • ¼ cup warmed whole milk (105 F to 115 F), plus an extra tablespoon for brushing the unbaked rolls
  • 2 tablespoons unsalted butter, melted and then slightly cooled
  • 1 tablespoon sugar
  • 1 egg yolk
  • 1½ teaspoons Kosher salt
  • 3 cups unbleached all-purpose flour
  • Softened butter, for greasing the pan
  • Sesame seeds or poppy seeds, for topping the unbaked rolls
Instructions
  1. In a small bowl, sprinkle the yeast over the warm water and let it stand for 5 minutes. Then, stir to dissolve the yeast.
  2. Mix the cold water and hot milk together in the bowl of a heavy stand mixer (or large bowl) to cool the milk to tepid.
  3. Add the dissolved yeast, melted butter, sugar, egg yolk, and salt.
  4. On low speed, with the paddle attachment, mix enough of the flour to make a soft dough that cleans the sides of the bowl.
  5. Change to the dough hook and mix on medium-low speed, adding more flour as needed, until the dough is smooth, elastic, and tacky, about 6 minutes.
  6. Lightly butter a medium bowl. Shape the dough into a bowl and put the dough in the bowl, turn the ball to coast it, and leave smooth side up.
  7. Cover the bowl with plastic wrap. Let stand in a warm place until it is double in volume, about 1 to 2 hours.
  8. Lightly butter an 11½" x 8" baking dish. Turn the dough out onto an unfloured work surface and knead briefly.
  9. Divide the dough into 12 equal pieces and shaped each into a taut ball.
  10. Place the balls, smooth sides up, equally spaced, in the baking dish.
  11. Cover loosely the dish with plastic wrap and let stand in a warm place until almost doubled in volume, about 30 minutes to an hour.
  12. Position a rack in the center of the oven and preheat the oven to 350 F.
  13. Lightly brush the tops of the balls with some of the milk and sprinkle with the seeds.
  14. Bake until the rolls are fully risen and golden brown, 25 to 30 minutes.
  15. Remove from the oven and let cool in the pan for 10 minutes.
  16. Serve warm or cooled to room temperature.
  17. Enjoy!

 

8 Comments

  • Reply March 4, 2017

    Mary L

    I am making this bread right now and it says add cold milk to the hot milk to make it tepid. But there is no where, that I can see in the recipe, that it says to heat the milk. Was this step left out. I did not heat the milk so I am hoping it comes out. I have it rising right now.

    • Reply March 4, 2017

      krislongwell

      Oh gosh, Mary!! I was left out in the ingredients to warm the milk to 105 to 115F. You should still be okay. You will probably let the dough rise longer than indicated in the directions. I always give it a little more time for proofing. If I make a mistake in baking, it’s usually they I don’t let the dough proof long enough. We really hope these work out. Please let us know. Sometimes when I make these, they aren’t as beautiful as other times, but they almost always have that fluffy delicious flavor. Thanks for the heads up on the recipe. Take care and do let us know how they turn out. Best, Kris & Wesley. P.S. I updated the recipe. :)

      • Reply March 4, 2017

        Mary L

        Hi, Thanks for the update. So after thinking about this I don’t think you really need to heat the milk especially if you are going to mix it with cold water just to make it tepid again. The rolls are just finishing…actually I am going to stop for a minute to pull them out of the oven. Ok out of the oven and I put a little butter on them and they are very good. So everything worked out. I had to make them earlier because I am putting a prime rib in the oven and so I will not be able to use the over until the guests arrive. This week I am going to try your chicken salad recipe….it looks delicious! Have a wonderful Saturday and thanks again!!! Mary

        • Reply March 4, 2017

          krislongwell

          Mary! Best news we’ve heard all week! My gosh, can we come over…sounds like you are having a feast!! Thanks so much for letting us know. You will enjoy the chicken salad recipe…it is one of the best recipes on our blog (it is hands down the most popular and liked). Thanks again, have a wonderful time with your guests!!! Stay in touch!! xoxo Kris & Wesley

          • March 4, 2017

            Mary L

            Dinner was great and everyone loved the rolls. Anytime you are in NE Ohio you are welcome to come by!

            I will let you know when I try the chicken salad!

          • March 4, 2017

            krislongwell

            AWESOME!! I’m so glad it turned out great! We get around quite a bit…next time our schedules takes to near you, we’ll let you know. And please do let us know about the chicken salad. xoKris&Wesley

          • March 4, 2017

            Mary L

            Awesome….Cleveland is a great town!!

            And for sure I will let you know about the chicken salad!

            Have a great Sunday!

            Mary

          • March 5, 2017

            krislongwell

            You too, Mary!

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