Sweet Dinner Rolls

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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.

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77 Responses to “Sweet Dinner Rolls”

  1. Amber on October 11, 2007 at 8:44 pm

    I am glad you enjoyed these. They are sooo good! They look great.

    Reply

    • Susan on August 11th, 2014 at 6:33 pm

      i just made these today and they are delicous. Best recipe i have ever used for bread thanks!

      Reply

  2. Ally on October 14, 2007 at 8:07 pm

    I am planning on making beef stew this week. I think I may have to make these to accompany the stew as well.

    Reply

  3. kayte on December 23, 2007 at 9:01 am

    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?

    Reply

  4. Rhyleysgranny on August 25, 2008 at 4:13 pm

    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.

    Reply

  5. Rhyleysgranny on August 27, 2008 at 6:06 pm

    I made your rolls and they were lovely. Thank you
    xxx

    Reply

  6. Lori on December 11, 2008 at 12:49 pm

    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!

    Reply

  7. Tammy on September 22, 2009 at 9:34 pm

    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

    Reply

  8. Michelle on September 28, 2009 at 4:26 pm

    Hi Tammy – I’m so glad you enjoyed these! They are a favorite of mine; I need to make them again soon!

    Reply

  9. Valerie Bradshaw on March 16, 2010 at 2:28 pm

    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!

    Reply

  10. Dina on March 30, 2010 at 8:28 am

    made this yesterday ….yummy i love to bake bread thanks

    Reply

  11. Kate on May 12, 2010 at 11:00 pm

    I made these with the hearty beef stew tonight. They were really good.

    Reply

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  13. Aliah on March 28, 2011 at 9:04 pm

    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:)

    Reply

  14. Anissa on August 9, 2011 at 1:30 am

    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!!!

    Reply

  15. Heatherly on August 16, 2011 at 8:28 am

    Perfect and Yummy!!

    Reply

  16. Sheela on August 16, 2011 at 7:13 pm

    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?

    Reply

    • Michelle on August 18th, 2011 at 10:11 am

      3 and 3/4 cups of flour.

      Reply

  17. Denise on October 22, 2011 at 7:49 pm

    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.

    Reply

    • 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.

      Reply

      • 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.

        Reply

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  20. Hannah on November 7, 2011 at 3:49 pm

    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?

    Reply

    • 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!

      Reply

  21. Caitlin on November 20, 2011 at 9:53 pm

    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.

    Reply

    • 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.

      Reply

  22. Brie on December 21, 2011 at 9:27 pm

    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!

    Reply

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  24. Kim on January 19, 2012 at 1:11 pm

    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!

    Reply

    • 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.

      Reply

  25. Sara on February 6, 2012 at 8:50 am

    Hi, do you think I can refrigerate the rolls after step 3 and bake it the next day?

    Reply

    • Michelle on February 6th, 2012 at 2:13 pm

      Yes, I think you should be able to do that without a problem.

      Reply

  26. Cyndee on March 1, 2012 at 4:04 pm

    Do you stir in the yeast and let it get foamy or do you just throw it on top and leave it?

    Reply

    • 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.

      Reply

  27. Kathy M. on June 1, 2012 at 9:24 pm

    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!!

    Reply

  28. Kim on June 6, 2012 at 1:44 am

    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!

    Reply

    • 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!

      Reply

  29. jaime on June 29, 2012 at 7:17 am

    i made these last night. i followed directions to the T but they came out real heavy. any ideas y?

    Reply

    • 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.

      Reply

  30. Sue on October 6, 2012 at 6:17 am

    Thanks so much for the recipe. Made these last night..so fluffy..love ‘em.

    Reply

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  32. Kathy on October 20, 2012 at 4:21 pm

    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.

    Reply

    • 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.

      Reply

  33. Louise on October 29, 2012 at 11:02 pm

    I have a jar of yeast…do you know how many tsp./Tbl. are in a packet? Thanks!

    Reply

    • Michelle on October 30th, 2012 at 2:59 pm

      Hi Louise, Yes – one packet of yeast equals 2 & 1/4 teaspoons. Happy Baking!

      Reply

      • Louise on October 30th, 2012 at 5:23 pm

        Thank you!

        Reply

  34. Heike on November 8, 2012 at 9:07 am

    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.

    Reply

    • Michelle on November 8th, 2012 at 1:51 pm

      Hi Heike, Unfortunately I don’t have any gluten-free bread recipes right now.

      Reply

  35. ash on November 24, 2012 at 12:05 pm

    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.

    Reply

  36. Rachelanne on January 14, 2013 at 7:15 pm

    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!

    Reply

  37. Charlotte Brown on March 4, 2013 at 3:57 pm

    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.

    Reply

    • 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.

      Reply

  38. Jennifer on May 9, 2013 at 12:49 pm

    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!

    Reply

  39. Riley on July 27, 2013 at 4:16 pm

    Hi, I’m in the midst of making these and I was wondering: when you add in the yeast to let it set should you stir it in or just leave it?

    Reply

    • Michelle on July 28th, 2013 at 10:17 pm

      Hi Riley, You can give it a quick stir, but it should be fine either way.

      Reply

  40. Emily on August 16, 2013 at 2:16 am

    I don’t have a stand mixer so is it ok if i mix and knead the dough by hand?

    Reply

    • Tami on August 17th, 2013 at 4:49 pm

      I have a 600W stand mixer but NEVER use it to make my bread. I prefer the hand method all the way. SO Yes, It is ok to do by hand. If you are not use to working with dough you may find it hard to know when you have kneaded enough. Just need for at least 5 minutes and keep going if the dough is still too sticky and ‘flat’. No matter, just try it. Bread making has simple ingredients however, it is a learning process. You will not learn if you do not try :-) .

      Reply

  41. Tami on August 18, 2013 at 5:31 pm

    This recipe is a keeper. I did not have any milk so used !/2 & 1/2. Came out great. I made a pan of rolls (a dozen good sized) then formed the rest of the dough into a small loaf shape and baked that. I topped the small loaf with an orange blossom honey, butter and coarse sea salt after baking… served with honey butter as an appetizer. I was able to get one piece of it before it was devoured by guests (only 2 plus my DH).

    Reply

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  43. Alexis on November 24, 2013 at 8:00 am

    Hi Michelle, I tried making these and I really enjoyed the flavor. My rolls turned out nice and light and fluffy…and crumbly. I don’t think the last part was supposed to happen. Do you have any idea what I may have done wrong? Thanks!

    Reply

    • Michelle on November 24th, 2013 at 5:51 pm

      Hi Alexis, Hmm crumbly could be due to a few different factors – not kneading the bread long enough, letting it rise too high, or using too much flour when kneading/mixing.

      Reply

      • Alexis on November 24th, 2013 at 7:38 pm

        Hmm, I kneaded for 10 minutes, so I don’t think that was the issue. It may have been the extra flour I used when kneading (the dough kept sticking to my counter) or the rising. My rolls were about 3-4 times larger by the end of the hour long rise. Is that about right? Or too much? Thanks for your help!

        Reply

        • Michelle on November 25th, 2013 at 10:18 am

          Hi Alexis, The rising could definitely be it. They should be about 2x larger when done rising.

          Reply

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  45. Zena Ellison on November 24, 2013 at 1:52 pm

    Hi Michelle,
    Do you think these could be made several days in advance, frozen, and then reheated? Or would it be better to make just the dough in advance and then bake the day of?
    Thanks for your help. I adore your site.
    Zena

    Reply

    • Michelle on November 24th, 2013 at 5:45 pm

      Hi Zena, Yes, you could make and freeze these, then reheat for dinner.

      Reply

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  47. Jessica on December 31, 2013 at 9:23 pm

    I made these tonight just to put butter and cinnamon-sugar on them. My fave way to eat any kind of bread :) So yummy! However, mine didn’t really rise during the hour but got nice and puffy when I baked them. Also, I baked them in a dark nonstick round cake pan with about 1in space between them and the bottoms were darker than I wanted, though not burned. What type of dish do you use to bake them and how to you arrange them?

    Reply

    • Michelle on January 1st, 2014 at 10:18 pm

      Hi Jessica, Anytime you use dark non-stick bakeware, you should reduce the oven temperature by 25 degrees to keep from over-browning. I bake these on a regular baking sheet with parchment paper, a few inches apart.

      Reply

  48. shelleyb on January 24, 2014 at 8:45 pm

    Fantastic! I’ve tried several bread recipes this past year and thought I’d try this roll recipe. My, oh, My they’re great! My husband, two boys and I each ate three a piece! Oink Oink Easy to follow. I did use Kitchen aid mixer. Concentrate when adding 1/4 c flour at a time and count. I’m a non-cook and a beginner baker. These turned out yummy for me!

    Reply

  49. Dave on February 16, 2014 at 7:21 pm

    Tried these twice following the recipe exactly. They failed to rise both times. Not sure what went wrong.

    Reply

  50. Michelle D on February 26, 2014 at 5:54 pm

    I made this recipe as directed (except that I switched to broil for the last two minutes to brown the tops) and it turned out FABULOUS! So yummy fresh out of the oven with that delicious buttery top! I made them to accompany a whole slow-roasted apple-wood chicken. Superb!
    Thanks so much for this recipe, it’s one I’m going to keep in the books.

    Reply

  51. Kathleen on March 26, 2014 at 7:16 pm

    These were great! Followed directions to the letter and baked on parchment paper and they turned out perfectly.

    Reply

  52. Greg on September 10, 2014 at 8:18 pm

    I see two types of yeast in the store. active dry yeast and instant quick rise yeast. is there a difference? I purchased instant quick rise by accident. how would you adjust the recipe for using a different yeast?

    Reply

    • Michelle on September 11th, 2014 at 9:01 am

      Hi Greg, There is a difference. Active dry yeast needs to be activated in a warm liquid (usually water or milk) before being added to the rest of the ingredients. Instant quick rise can be mixed right into the dry ingredients and does not need to be “bloomed” in a warm liquid first. It also tends to make the dough rise faster than active dry yeast. You can use the instant yeast in place of the active dry without any modifications to the recipe, it may just rise a bit faster than indicated in the recipe.

      Reply

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