Easy Homemade Dinner Rolls Recipes

Steps:

• Combine 3/4 cup flour, undissolved yeast, sugar and salt in a large bowl. Heat milk, water and butter until very warm (120 degrees to 130 degrees F). Add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/4 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
• Divide dough into 12 equal pieces; shape into balls. Place in greased 8-inch round pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.
• Bake in preheated 375 degrees F oven for 20 minutes or until done. Remove from pan; brush with additional melted butter, if desired. Serve warm.

Steps:

• Mix warm water, oil, sugar and yeast; let rest for 10 minutes until yeast activates.
• Add salt and beaten egg; blend well.
• Add flour, one cup at a time until soft dough if formed.
• Knead on a floured surface 5-10 minutes or until dough is smooth and elastic.
• Shape into small balls (walnut sized) and put into a greased baking pan.
• Let rise at least 5-10 minutes.
• Bake at 425 degrees for 15-20 minutes.
• *If you have more time, you can let the rolls rise in the pan until they have doubled in size.

Steps:

• Mix dry ingredients.
• Add milk and mayo.
• Stir until mixed well.
• Spoon into greased muffin tins.
• Bake at 350 for approximately 15 minutes until golden brown.

Steps:

• Combine water and yeast in lg bowl; let stand for 5 minutes.
• With wooden spoon, stir in butter, sugar, eggs and salt.
• Add flour, 1 cup at a time and beat in as much as you can.
• (you will probably be able to use all the flour) Cover and refrigerate for at least 2 hours, or up to 3 days.
• Grease a 13x9 baking pan.
• Turn dough out onto floured surface.
• Divide into 24 equal pieces.
• Roll each piece into a smooth round ball.
• Place in rows in prepared pan.
• Cover and let rise for 1 hour; until doubled.
• Heat oven to 375*.
• Bake until golden brown, about 17 minutes.

Steps:

• In a standing mixing bowl with dough hook, dissolve yeast in warm water. Let sit until lightly foamy, then stir in sugar and add egg, salt, warm milk, and 4 ounces of butter. Slowly add 5 cups flour, adding more as needed to make an elastic dough. Mix well, then roll out to floured surface and knead dough for about 5 minutes.
• Place dough in buttered bowl, cover with towel, and set in a warm place to rise until double in bulk, about 1 hour.
• Lightly oil the muffin pan. Punch down dough and form dough into 1-inch balls. Place 3 balls in each muffin tin. Fill muffin pan, cover with towel, and allow to rise an additional 1/2 hour.
• Preheat oven to 425 degrees F.
• Brush with remaining melted butter. Bake in preheated oven for 10 to 15 minutes, until golden brown.

Steps:

• In a large bowl, combine 3/4 cup flour, sugar, yeast and salt. In a small saucepan, heat the milk, water and butter to 120° -130°. Add to dry ingredients; beat just until moistened. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 10 minutes., Divide dough into 12 pieces; shape each piece into a roll. Arrange in a greased 9-in. round baking pan. Cover and let rise until doubled, about 35 minutes. , Bake at 375° for 20-25 minutes or until golden brown. Remove from pan to a wire rack to cool.

Steps:

• Combine the warm water and yeast in a large bowl.
• Let the mixture stand until yeast is foamy, about 5 minutes.
• Stir in butter, sugar, eggs and salt.
• Beat in flour, 1 cup at a time, until dough is too stiff to mix with a spoon (some flour may not be needed). At this point, use dough hook or knead on floured surface for 10 minutes until dough is smooth.
• Place in a greased bowl and cover. Let rise until doubled, or at this point it can be refrigerated for up to 4 days.
• Grease one 16.5x12-inch or two 12x9-inch baking pans.
• Turn the chilled dough out onto a lightly floured board.
• Divide dough into 24 equal-size pieces (about 50 grams each).
• Roll each piece into a smooth round ball; place balls in even rows in the prepared pan.
• Cover and let dough balls rise until double in volume, about 1 hour. (Remember if you are using dough that has been refrigerated and is cold this step will take longer).
• Preheat oven to 375°F Bake until rolls are golden brown, 15-20 minutes.
• Brush warm rolls with melted butter, if desired.
• Break rolls apart to serve.

Steps:

• In a large bowl, dissolve yeast in warm water. Add the sugar, shortening, creamer, salt and 5 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide into 24 pieces. Shape each into a roll. Place 2 in. apart on baking sheets coated with cooking spray. Cover and let rise until doubled, about 30 minutes. , Meanwhile, preheat oven to 350°. Bake until lightly browned, 12-15 minutes. Remove from pans to wire racks.

Steps:

• Grease a 9x13-inch baking dish.
• Place bread flour, water, sugar, egg, 2 tablespoons softened butter, yeast, and salt into the pan of your bread machine in the order recommended by the manufacturer. Select the Dough cycle and press Start. When the cycle is complete, remove the dough and press down to deflate.
• Divide dough into 15 equal pieces and form into rolls. Place rolls in prepared baking dish, brush with melted butter, and cover dish loosely with plastic wrap; let rise until doubled in volume, about 30 minutes.
• Preheat oven to 375 degrees F (190 degrees C).
• Bake rolls in the preheated oven until the tops are golden brown, 12 to 15 minutes.

Steps:

• Dissolve yeast, water and sugar together. Let sit for a few minutes until yeast bubbles a bit. Add beaten egg, oil, flour and salt. Mix with mixer on low speed. Let rise 15 minutes. Spoon ino greased muffin tins, let rise again, about 15-20 minutes. Bake at 400 degrees for 15-20 minutes, or until browned. Makes 12 rolls. Serve with butter and enjoy!

Steps:

• Combine the warm milk (110-115˚F or 45˚C), melted butter, warm water (110-115˚F or 45˚C), and sugar in a large bowl and stir until mixed.
• Sprinkle the yeast evenly over the top of the mixture and let sit for 1 minute.
• Add the salt, egg, and 4 cups (500g) of flour. Mix until the mixture just comes together and forms a dough.
• Cover for 30 minutes with a towel or plastic wrap.
• Uncover, and mix in the remaining cup of flour, and turn out onto a well-floured surface.
• Knead the dough until it forms a smooth ball and loses some of its stickiness.
• Cover for 30 more minutes with a towel or plastic wrap.
• Preheat the oven to 375˚F (190˚C).
• Uncover, and roll dough into 16 equal balls, roughly the size of a tangerine. Ensure the rolls are smooth with no cracks.
• Place the rolls in a greased cast iron pan and brush with water.
• Add desired toppings, or customize with your own!
• Honey Butter - Combine the melted butter with the honey and brush onto rolls.
• Jalapeño Cheddar - Top the rolls with cheddar and diced jalapeño.
• Garlic Parmesan - Top the rolls with melted butter, parsley, garlic, and Parmesan.
• Bacon Cheddar Chive - Top the rolls with cheddar, diced cooked bacon, and chives.
• Bake for 15-20 minutes, or until rolls have lightly browned.
• Enjoy!