Easy Dinner Rolls

Easy Dinner Rolls

When fall hits around here, so do a whole mess of soups, stews and slow roasted, melt-in-your-mouth meats with hearty vegetables. But along with a brown sugar glazed pork loin or broccoli-cheddar soup, you can bet your buns there will be dinner rolls on the table, too!

These tasty rolls are simple to make, with no kneading necessary. Just mix up the dough, chill it, form the rolls, let them rise, then bake ‘em up to a beautiful golden brown!

Easy Dinner Rolls Recipe

Soft, fluffy and fabulous on the side of any flavorful fall meal. No to mention out of this world with a pat of butter or drizzle of honey!

Mix them up for your own special occasion this fall, or just for the fun of trying something new! You’ll absolutely love these rolls to munch on and mop up all the good stuff. You can also use them as slider buns, too!

PrintPrint Recipe

Easy Dinner Rolls

Yield: Yields 24 rolls

Ingredients:

1 package (1/4 oz.) active dry yeast

1/2 cup warm water (105° F to 115° F)

1/4 cup butter, melted

1/4 cup granulated sugar

2 large eggs

1/2 teaspoon salt

1 teaspoon olive oil

2 to 2 1/2 cups all-purpose flour

Additional melted butter, optional

Directions:

In a large bowl or the bowl of a stand mixer, combine yeast and warm water. Let 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 stiff and not sticky. With your hands, gently form a smooth, round ball of dough.

Lightly coat a large bowl with olive oil. Place dough into the bowl. Cover with a clean, dry towel or plastic wrap; refrigerate 2 hours or up to 3 days.

When ready to bake, grease a 13 x 9-inch pan. Turn dough out onto a lightly floured surface and divide into 24 equal-sized pieces (a pastry cutter can help with this). Form each piece into a smooth round ball; place balls in even rows (6 rows by 4 rows) in the prepared pan. Cover with a dish towel and let dough balls rise until doubled in volume, about 1 hour.

Preheat oven to 375° F. Bake until rolls are golden brown, 15-20 minutes. If the tops are browning too fast, cover rolls with aluminum foil until finished baking. Brush warm rolls with melted butter, if desired, and serve.

Enjoy!

      

20 Responses to “Easy Dinner Rolls”

  1. #
    1
    Laura (Tutti Dolci) — September 17, 2012 @ 5:48 am

    Just voted for you! These rolls look amazing and I love your basket!

  2. #
    2
    london bakes — September 17, 2012 @ 7:28 am

    Congratulations Georgia, heading over to see if I can vote now!

  3. #
    3
    Guru Uru — September 17, 2012 @ 11:11 am

    Congrats my friend :D
    Stunning dinner rolls!

    Cheers
    Choc Chip Uru

  4. #
    4
    Angie's Recipes — September 17, 2012 @ 11:12 am

    These rolls look fantastic! Heading over to vote.
    And CONGRATULATIONS!

  5. #
    5
    Elizabeth@ Food Ramblings — September 17, 2012 @ 12:59 pm

    Voting now– and the rolls look great!

  6. #
    6
    Jessica@AKitchenAddiction — September 17, 2012 @ 12:59 pm

    Congratulations! Going over to vote now!
    Love how easy these dinner rolls are. Homemade bread is a favorite around here, but we don’t always have time for the kneading, rising, etc.!

  7. #
    7
    Lindsey — September 17, 2012 @ 1:41 pm

    Congratulations! These rolls look great and are one thing I have not made before. Thanks for a great recipe.

  8. #
    8
    SkinnyMommy — September 17, 2012 @ 2:05 pm

    I just voted for you-that’s awesome! I love that your entry is actually healthy too!

  9. #
    9
    Stephanie @ Eat. Drink. Love. — September 17, 2012 @ 10:13 pm

    Congrats!

    Is there anything better than a homemade roll out of the oven?!

  10. #
    10
    claire @ the realistic nutritionist — September 17, 2012 @ 10:27 pm

    CONGRATS Georgia!!!! That’s so exciting! Just voted for you :) PS. I love these rolls!

  11. #
    11
    Bianca @ Confessions of a Chocoholic — September 18, 2012 @ 1:15 am

    Just voted! Good luck!

  12. #
    12
    Erin @ Texanerin Baking — September 18, 2012 @ 7:58 pm

    Yay, congrats! Gotta go vote after this.

    And these are seriously the fluffiest dinner rolls I have ever seen. Amazing! I applaud you on your bread skills. :)

  13. #
    13
    Chung-Ah | Damn Delicious — September 18, 2012 @ 10:43 pm

    Congrats! I need to vote ASAP! And these dinner rolls look so incredibly fluffy and light. I might just make these for Thanksgiving!

  14. #
    14
    Anonymous — September 26, 2012 @ 1:00 am

    I made these rolls on Sunday and they were delicious! Did have to use 3 cups of flour after misreading the recipe liquid volume and insufficient salt (does need the full teaspoon) and they still came out looking the same as in your pictures. Used the leftover dough this evening to make ‘calzones’ using leftover meat sauce as the filling. My family enjoyed this recipe. Thank you/angela

  15. #
    15
    Joshua — November 21, 2012 @ 10:36 pm

    The top of the recipe indicates it makes 12 rolls but in the instructions it says to roll out 24.

    Also, I followed the liquid measurments but needed to use quite a bit more flour for it to be not sticky to the touch.

    Baking them in the morning. I hope they’re delicious!

  16. #
    16
    Georgia | The Comfort of Cooking — November 21, 2012 @ 10:43 pm

    Thanks for noting that, Joshua! The recipe yields 24 rolls and has been changed to reflect that.

  17. #
    17
    lizette — December 19, 2012 @ 9:19 am

    hi! I was searching for easy dinner rolls recipe and was wondering if I can use instant dry yeast instead? I live in the Philippines and I don’t see any active dry yeast in the grocery. Do I still need to proof it? Thanks! :)

  18. #
    18
    Georgia | The Comfort of Cooking — December 19, 2012 @ 1:50 pm

    Instant yeast is fine, but there is no need to dissolve it in water before using.

  19. #
    19
    Pattie — December 24, 2012 @ 10:37 am

    How long will the dough keep

  20. #
    20
    Georgia | The Comfort of Cooking — December 28, 2012 @ 1:03 am

    Honestly, I’m not exactly sure but refrigerated up to 1 day should be fine. However, I’d recommend making the rolls the same day you make the dough.

Leave a Comment