Dinner rolls recipes vary in ingredients, techniques, tastes and flavors. If you have never baked homemade bread before, then it is time to try. It is true that a festive table is not complete without bread. Whether you plan the Thanksgiving menu, Christmas dinner or simply something tasty for the weekend, soft and fluffy bread rolls will be a great addition to your table!
No store-bought bread will ever replace homemade bread. We put our energy and all our love for our family into homemade bread. The scent of freshly baked bread coming from the oven will gather everyone in the kitchen. In addition, bread making can be quite therapeutic!
Dinner rolls varieties and types
Dinner rolls are small loaves, usually round or oval. This type of baking is very popular and everyone loves delicious buns since childhood. Delicious homemade dinner rolls are unlikely to leave anyone indifferent. Rolls come in a huge number of varieties – sweet rolls with poppy seeds, raisins, cinnamon, jam, bread rolls with sesame seeds, cheese, garlic, butter, herbs, etc. They vary in shape as well –from classic dinner rolls, to butterflake rolls, cloverleaf rolls, Kaiser rolls, swirl rolls, Parkerhouse rolls, knot, pumpkin or crescent shaped rolls.
Classic Dinner Rolls Recipe
- 4 cups all-purpose flour
- 1 package (2-1/4 tsp.) rapid-rise yeast
- 1/3 cup sugar
- 1 tsp. salt
- 1 cup milk
- 8 Tbs. unsalted butter
- 3 large egg yolks
In a large bowl of an electric mixer, whisk together the flour, yeast, sugar, and salt. Put the bowl in the mixer stand and fit it with the dough hook.
In a small saucepan, heat the milk and butter, stirring until the butter melts and the liquid is warm. Make sure it is not hot, just warm.
Add the warm milk and butter mixture and the egg yolks into the flour and mix until combined. Keep kneading the dough until smooth and shiny.
Remove the dough from the bowl, shape it into a neat ball and put it into a lightly greased bowl.
Let rise in a warm place until doubled in size
Lightly grease a 9×13-inch (23 x 33 cm) baking dish. Turn the dough onto a clean work surface and gently press to deflate. Divide the dough into 16 equal pieces.
Shape each peace into a ball and put into the pan.
Cover the pan with plastic wrap and let the dough rise until almost doubled. Meanwhile, heat the oven to 375°F/190°C. Remove the plastic and bake the rolls until they’re puffed and browned, about 20 minutes.
Transfer to wire rack and let them cool.
Garlic Butter Pull Apart Rolls Recipe
- 3,5 oz/100g butter, softened
- 5 garlic cloves, crushed
- 1/2 cup finely chopped fresh flat-leaf parsley
- 3 cups bread flour
- 3 teaspoons instant yeast
- 1 1/2 teaspoons salt
- 1 cup warm water
- 2,4 oz/70g cheddar
Combine butter, garlic and parsley in a bowl.
Using an electric mixer with the hook attachment, mix flour, yeast and salt until combined. Make a well in centre. Add warm water and 2/3 of the butter mixture. Mix for 10 minutes or until dough is smooth and elastic. Place in a large greased bowl and cover with plastic wrap. Leave in a warm place until doubled in size.
Cut cheese into small cubes. Grease a 13 x 9 inch /(23 x 33 cm) pan with some of the butter mixture.
Punch down dough. Cut into 3 portions and roll each portion into an 8-inch/ 20cm long log. Cut each log into 10 equal portions. Flatten each piece of dough into a disc and place a cube of cheese in the center. Fold over dough to enclose and pinch to form a ball. Repeat with remaining dough and cheese. Arrange balls in prepared pan. Brush generously with butter mixture. Cover and leave in a warm place for 30 minutes or until almost doubled.
Preheat oven to 400F/200C. Bake for 30 minutes or until golden. Brush with remaining butter mixture and serve.
Rosemary Dinner Rolls
- 1/4 ounce/10g active dry yeast
- 1/4 cup warm water
- 3 cups bread flour
- 2 tablespoons sugar
- 1 tablespoon minced fresh rosemary, divided
- 3/4 teaspoon salt
- 2/3 cup warm milk
- 1 large egg, room temperature
- 1/4 to 1/3 cup vegetable oil
- 1 large egg yolk
- 2 tablespoons milk
In a small bowl, dissolve yeast in warm water. Place the flour, sugar, 2 teaspoons rosemary and salt in a food processor. Pulse until blended. Add the warm milk, egg and yeast mixture and pulse until almost blended.
While processing, gradually add oil just until dough pulls away from sides and begins to form a ball.
Transfer dough to a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled.
Punch down dough. Turn onto a lightly floured surface, divide and shape into 12 balls. Roll each into a 15-inch/40cm rope. Starting at 1 end, loosely wrap dough around itself to form a coil. Tuck end under and pinch to seal.
Cover two baking sheets with parchment paper. Place the rolls leaving 2-inches/5 cm space between them. Cover and let rise until doubled.
In a small bowl whisk egg yolk and milk, then brush over rolls. Sprinkle with remaining rosemary.
Bake at 350°F/175°C until golden brown
Remove from pans to wire racks.
Butterflake Dinner Rolls Recipe
- 1 1/2 tsp instant yeast
- 7 1/2 ounces / 212.5 grams lukewarm milk
- 397 grams (3 1/8 cups) bread flour
- 1 tsp salt
- 40 grams (2 3/4 tbsp) sugar
- 3 tbsp vegetable oil or melted butter
- 1/2 beaten egg
- 1/2 stick/55 g melted salted butter
Mix the yeast and the warmed milk together and set aside.
In the bowl of a stand mixer, whisk together the flour, salt, sugar, vegetable oil, and egg. Add the milk and yeast mixture and mix with a large spoon or dough whisk.
Mix the dough with the paddle attachment on low speed for about 2 minutes.
Switch to the dough hook and knead for about 5 minutes on medium low. Add flour or milk in small amounts to create a smooth dough.
Remove the dough from the bowl, form into a ball, place it into a lightly greased bowl and cover with plastic wrap. Let it rise until doubled.
When ready to form the rolls, spray a 12 cavity muffin pan with spray oil.
Roll the dough out into a 1/4 inch/0,6 cm thick 8 x 12 inch/20x30cm rectangle. Brush the surface of the dough generously with the melted butter. Cut the dough lengthwise into 4 even strips.
Place the strips on top of each other, and using a pastry scraper, cut the strip into 12 1 inch/2,5 cm sections. Lay the sections into the cavities of the muffin pan. Brush with the rest of the melted butter and cover with plastic wrap.
Let rise for about an hour.
Bake the rolls in a 400F/200C oven for about 18 minutes.
Easy Pumpkin Bread Rolls
- 7,5 oz/220 g Pumpkin puree
- 1.5 tsp Active Dry Yeast
- 160 ml Water
- 1 tbsp Maple Syrup
- 1 tsp Salt
- 3 cups/450g All Purpose Flour
Add the water, yeast and maple syrup to a large bowl and mix thoroughly. Leave for about 5 minutes.
Add the pumpkin puree to the yeast mixture and stir to fully incorporate.
Add the flour and salt and stir until the mixture comes together. Turn out onto a floured surface and knead for 10 minutes until smooth
Place the dough into a greased bowl and let rise until doubled in size.
Once doubled, punch the excess air out of the dough and divide into 8 equal pieces. Roll each one into a ball. Take a long piece of string and find the halfway point. Place the half way point on top of the ball and flip the whole thing over. Pull the two pieces of string together and cross them over to create a cross on the bottom of the ball. Flip it over again and do the same thing until the ball is divided into 8 equal pieces. Tie the string at the top and cut off any excess.
Cover the rolls with cling film and let rise again for 30 minutes. The dough will puff out around the string and make pumpkin shapes.
Preheat the oven to 350°F/170°C and bake the rolls for 15-20 minutes.
Let them cool on a cooling rack before removing the string.