20–24 rolls 1x Print Recipe Pin Recipe

If you have ever craved warm, soft, and irresistibly fluffy rolls fresh from the oven, these Best Ever Dinner Rolls will become your new go-to recipe. With just a handful of simple pantry staples and a bit of love during baking, you can create 20–24 rolls 1x
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Ingredients You’ll Need

Ingredients You’ll Need

The magic of these rolls lies in the simplicity and quality of the ingredients, each playing an essential role to deliver softness, flavor, and the ideal fluffy texture you crave. Here’s the shopping list that will get you baking with confidence:

• Warm milk (1 cup): Warm milk activates the yeast and adds tenderness to the dough.
• Granulated sugar (1/2 cup): A perfect touch of sweetness to balance the savory richness.
• Active dry yeast (1 tbsp): The key leavening agent that makes the rolls rise beautifully.
• Large eggs (2): Eggs enrich the dough, providing structure and moisture.
• Unsalted butter, melted (1/3 cup): Adds rich flavor and keeps the crumb tender.
• Salt (1 tsp): Enhances all the flavors without overpowering the dough.
• All-purpose flour (4 to 4 1/2 cups): The foundation of the dough; enough to achieve a soft, workable texture.
• Melted butter for brushing (2 tbsp): Brushed on top to create that shiny, golden crust you’ll love.

How to Make 20–24 rolls 1x
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Step 1: Warm the Milk and Activate the Yeast

Start by heating the milk until it’s warm to the touch, roughly 110°F (43°C). This temperature is just right to wake up the yeast without killing it. In a large mixing bowl, whisk together the warm milk, sugar, and yeast. Let the mixture sit for 5 to 10 minutes until it becomes foamy — that’s the yeast coming to life and ready to work its magic.

Step 2: Mix in Eggs, Butter, and Salt

Next, add the eggs, the melted butter, and salt to the yeast mixture. Whisk everything together until fully combined. These wet ingredients enrich the dough, ensuring the rolls turn out soft and flavorful.

Step 3: Form the Dough with Flour

Gradually add the flour, a little at a time, stirring as you go. You want to build the dough slowly until it reaches a soft, slightly tacky consistency that’s easy to handle but not sticky. This gradual incorporation is crucial to get the perfect texture.

Step 4: Knead for Elasticity

Turn your dough out onto a lightly floured surface and knead by hand for about 8 to 10 minutes, or use a mixer with a dough hook and knead for 5 minutes. This step develops the gluten, which gives the rolls strength and the fluffy interior we all love.

Step 5: Let the Dough Rise

Place the dough in a greased bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm spot for 1 to 1 1/2 hours until it has doubled in size. This first rise builds volume and flavor.

Step 6: Shape into Rolls

Once risen, gently punch down the dough and divide it into 20 to 24 equal portions. Roll each portion into a smooth ball, creating uniform rolls that bake evenly and look beautiful.

Step 7: Second Rise

Arrange the dough balls on a greased baking pan, leaving just a bit of space so they can rise and touch slightly like a fluffy pull-apart bread. Cover and let rise again for 30 to 45 minutes until puffy.

Step 8: Bake to Golden Perfection

Bake the rolls in a preheated oven at 375°F (190°C) for 15 to 18 minutes, or until they’re gloriously golden on top. Immediately brush with melted butter to lock in moisture and add extra shine and flavor.

How to Serve 20–24 rolls 1x
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Garnishes

A simple brush of butter right out of the oven is classic, but if you want to get fancy, sprinkle freshly chopped herbs like rosemary or thyme on the melted butter for a fragrant twist. Garlic butter is another crowd-pleaser that complements these rolls beautifully.

Side Dishes

These rolls are a dream alongside soups, stews, or holiday roasts. Think creamy mashed potatoes, savory turkey with gravy, or a big bowl of homemade chili. Their lightness makes them perfect for soaking up sauces and adding a comforting carb element.

Creative Ways to Present

Try serving these rolls in a warm basket lined with a colorful linen napkin for instant charm. Or arrange them in a circular pan so everyone can pull apart their own roll from the center — it’s interactive and perfect for family-style meals.

Make Ahead and Storage

Storing Leftovers

Cool your rolls completely before storing them to prevent sogginess. Place leftovers in an airtight container or resealable plastic bag at room temperature for up to 3 days, keeping them soft and fresh.

Freezing

For longer storage, freeze these rolls after the second rise but before baking. Wrap the pan tightly with plastic wrap and foil, then freeze for up to 3 months. When ready to bake, thaw in the refrigerator overnight and bake as directed for fresh-from-the-oven goodness.

Reheating

To revive stored rolls, warm them gently in a 350°F oven for about 10 minutes, or microwave individually wrapped rolls for 15 to 20 seconds. Brushing with a little melted butter after reheating will restore their luscious softness.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can! If using instant yeast, you can mix it directly into the flour without proofing it first. However, letting it proof as instructed helps confirm the yeast is active and ensures better rise.

What if my dough is too sticky to handle?

It’s normal for dough to be slightly sticky, but if it’s too wet, add flour a tablespoon at a time until the dough feels soft and manageable without sticking excessively to your hands.

Can I make these rolls whole wheat?

Certainly! Swap up to half the all-purpose flour with whole wheat for a heartier roll. Keep in mind that the texture will be denser and the rise might be a bit slower.

How do I know when the rolls are perfectly baked?

Look for a uniform golden brown color on top and a hollow sound when you tap the bottom of a roll. An internal temperature of about 190°F is ideal if you want to be precise.

Can I prepare the dough the night before?

Absolutely! After the first rise, punch down the dough, cover tightly, and refrigerate overnight. In the morning, shape the rolls and allow the second rise before baking.

Final Thoughts

I honestly can’t recommend these Best Ever Dinner Rolls enough — they truly live up to their name with their light, fluffy texture and buttery flavor that you just can’t resist. Once you try making 20–24 rolls 1x
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