Sweet Dinner Rolls
53 comments » 
What goes better with a big bowl of warm beef stew, than a soft and sweet roll fresh from the oven? Since work was a little slower yesterday I took advantage of the extra time to make homemade rolls to go with our stew for dinner. While I have made yeast bread before, I had never tackled any type of roll, and now I’m sorry that I didn’t try them sooner! This was a very simple recipe to put together – the ingredients came together quickly and the dough only needed about 5 minutes of kneading time on my Kitchen Aid. It was very easy to work with and I simply divided the ball of dough into 16 semi-equally shaped balls.
Sweet Dinner Rolls
(Source: Amber’s Delectable Delights)
Ingredients:
1/2 cup water
1/2 cup milk
1 egg
1/3 cup butter, softened
1/3 cup white sugar
1 teaspoon salt
3-3/4 cups all-purpose flour
1 (.25 ounce) package active dry yeast
1/4 cup butter, softened
Directions:
1) Place water and milk in microwave safe bowl and microwave for 1 minute or until liquids reach (110 degrees F/45 degrees C). Pour liquids into mixer bowl; add sugar and stir to dissolve. Add in yeast and let set for 10-20 minutes to proof (the mixture will be foamy).
2) Mix on low speed adding the salt, butter and egg. Once well mixed add in the flour 1/4 cup at a time. Remove the paddle attachment and attach the dough hook. With the machine, knead the dough for 5-10 minutes or until smooth and elastic.
3) Remove the dough from the bowl and shape into desired shapes (I cut the ball of dough into quarters, and then quartered each of those, and then rolled each piece into a ball). Cover with a clean towel and let rise in a warm place for an hour. Gently brush the tops of the rolls with half of the softened butter.
4) Preheat oven to 400 degrees F (200 degrees C) and bake for 10-15 minutes or until golden brown. Upon removing the rolls from the oven brush them with remaining softened butter once again.
I am glad you enjoyed these. They are sooo good! They look great.
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I am planning on making beef stew this week. I think I may have to make these to accompany the stew as well.
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i will be making these within the next few days to take to my aunt’s house for christmas. how far in advance do you think i can make them? we’re going to her house wednesday night. can i make them monday? should i freeze them if i’m going to make them 2 days in advance?
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I really like the look of your rolls. I am finding the American way of making rolls using all purpose flour much more satisfactory. They are always light and soft. Lovely blog too.
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I made your rolls and they were lovely. Thank you
xxx
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I made these rolls for Thanksgiving dinner (my husband and my first time hosting!). They were so delicious, soft, and perfect for left over mini turkey sandwiches! It’s a great recipe for someone that loves to bake but hasn’t had a lot of experience with breads. Kudos BEB!
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I made these rolls today for my family and everyone loved them….they were very soft and smelled heavenly in the oven.. however i did have to add more flour to the dough because it was too sticky but they came out very good…thanks for sharing this recipe
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Hi Tammy – I’m so glad you enjoyed these! They are a favorite of mine; I need to make them again soon!
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Thank you for the recipe! You saved the day! I can’t wait to try these with the potato soup I made for dinner tonight!
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made this yesterday ….yummy i love to bake bread thanks
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I made these with the hearty beef stew tonight. They were really good.
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I was looking for a recipe for Texas Roadhouse’s dinner rolls and I found them! Thank you so much for providing a Cooking Haven for me! I LOVE you Brown Eyed Baker:)
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WOW, these are right up there at the top of the roll recipes. Such good flavor and so moist and soft. And with only one rise, they are a real time saver! Awesome recipe!!!
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Perfect and Yummy!!
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Hey Michelle, I’m waiting for the rolls to rise right now ~ was it 3 3/4 cups or three 1/4 cups of flour?
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Michelle on August 18th, 2011 at 10:11 am
3 and 3/4 cups of flour.
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I would like to try these but I was wondering if I can use KA bread flour? I have some that I purchased and was wondering if this would be a good use for the bread flour.
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Michelle on October 22nd, 2011 at 7:51 pm
Hi Denise, Bread flour has more protein and gluten in it than all-purpose flour, so it would result in rolls with a different texture, and I haven’t tested this recipe with bread flour, so I couldn’t say for sure how they would turn out. I would recommend going with the all-purpose.
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Denise on October 22nd, 2011 at 7:58 pm
Thanks for the quick reply. I am going to try these tomorrow with the AP flour.
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I haven’t ever made bread with yeast before and only have a hand mixer. Do you have any advice on making these and kneading them by hand?
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Michelle on November 10th, 2011 at 1:20 am
Hi Hannah, You could definitely make these by hand. Just use a wooden spoon to mix, and then knead by hand. Enjoy!
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Am wanting to make these for Thanksgiving dinner but was wondering if I could make them in advance and freeze/refrigerate the dough so that they could be ready right on time.
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Michelle on November 22nd, 2011 at 8:20 pm
Hi Caitlin, Although I haven’t tried it with these rolls specifically, you can usually freeze the dough once you have shaped them. Thaw them in a refrigerator, and then bake.
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Wow! These are amazing!!!!! The first time I tried them I formed them and froze them. Then tried to thaw them and bake them. And they were good but didn’t have the light and fluffy texture. I made them again today and baked them right after they had risen for and hour and OMG! Thank you so much for sharing this recipe. This is going to be my go-to dinner roll recipe for company!
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What is the best kind of flour to use for these rolls? I have recently discovered that every brand of flour has different levels of protein which can vary the result of bread. Soft flour like White Lily or unbleached flour like King Arthur or something in the middle like Pillsbury, Gold Medal, or Martha White? I’m new at this! Thank you!
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Michelle on January 19th, 2012 at 3:42 pm
Hi Kim, I use King Arthur flour for all of my baking, so that’s always my #1 choice. Aside from them, I would recommend a middle-of-the-road option like Pillsbury or Gold Medal.
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Hi, do you think I can refrigerate the rolls after step 3 and bake it the next day?
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Michelle on February 6th, 2012 at 2:13 pm
Yes, I think you should be able to do that without a problem.
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Do you stir in the yeast and let it get foamy or do you just throw it on top and leave it?
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Michelle on March 2nd, 2012 at 9:59 am
Hi Cyndee, It will foam up either way, but I usually just sprinkle it on top, swirl it with my finger, and let it sit.
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OMG, these are the BEST yeast rolls! I’ve been testing various recipes and these were the easiest and the tastiest. Best right out of the oven, with butter!!
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Hi Michelle! Will you confirm that these rolls only rise once? I’ve made these many times (from allrecipes.com) but their recipe specifies twice. Of course, once would be easier. Thanks!
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Michelle on June 6th, 2012 at 9:09 am
Hi Kim, Yes, the way I’ve always made this recipe is with one rise. Enjoy!
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i made these last night. i followed directions to the T but they came out real heavy. any ideas y?
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Michelle on June 29th, 2012 at 3:45 pm
Hi Jaime, If they turned out heavy they may not have been left to rise long enough.
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Thanks so much for the recipe. Made these last night..so fluffy..love ‘em.
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I am in the process of making these now. Im confused as to how much butter goes into the mixture 1/3 cup or 1/4 cup? Im new at this and sorry if it sounds dumb.
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Michelle on October 23rd, 2012 at 10:38 pm
Hi Kathy, The 1/3 cup of butter goes into the dough. The remaining 1/4 cup is for brushing on the tops of the rolls, as indicated at the end of the recipe.
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I have a jar of yeast…do you know how many tsp./Tbl. are in a packet? Thanks!
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Michelle on October 30th, 2012 at 2:59 pm
Hi Louise, Yes – one packet of yeast equals 2 & 1/4 teaspoons. Happy Baking!
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Louise on October 30th, 2012 at 5:23 pm
Thank you!
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Good morning, These look awesome and I’m planning on trying it out for Thanksgiving. I also need to make a batch of gluten-free rolls, would you have a recipe similar to this I could use? My mom would love me even more ifi can make that happen! Thank you.
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Michelle on November 8th, 2012 at 1:51 pm
Hi Heike, Unfortunately I don’t have any gluten-free bread recipes right now.
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Helke, just replace the flour with a gf flour mix (make sure it contains xanthan or guar gum). If you’ve no gf all purpose flour you can make your own:
2 cups brown rice flour
1 cup tapioca starch
1 tsp guar or xanthan gum
Mix. Use as you would regular flour. For this recipe, I’d add 1tsp baking POWDER because GF stuff needs help rising. For the yeast I use Red Star. It’s gf/corn free.
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I needed a simple dinner roll recipe, and as always, I came to you for my baking needs. Oh my goodness… I can’t stop eating these!!! They came together gorgeously… did not rise much during the hour, but puffed up perfectly while baking. I added a bit of salt, pepper and garlic to the butter I brushed then with, but everything else was done to the letter. Now I need them out of my house so I don’t eat them ALL!
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Just wondering what kind of pan you used, and was it greased? And do the rolls rise in the pan they will be cooked in? Thanks.
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Michelle on March 4th, 2013 at 10:51 pm
Hi Charlotte, I’ve used regular baking sheets as well as a 9×13. On a baking sheet, I use parchment; glass pan would be buttered. Yes, you can let the rolls rise on the pan they will bake on.
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This is a beautiful dough to work with. They are rising on top of the stove as I write. Soup is in the crockpot and I believe I have the perfect meal for a cool, overcast day. Thank you for sharing!
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