Homemade Dinner Rolls

5 from 1 vote

These soft and fluffy homemade dinner rolls make the perfect addition to any meal. They freeze well and are great to keep on hand in the freezer.

Prep Time40

Cook Time20

Rising Time1

Total Time2 40

Course: Bread

Cuisine: American

Keyword: bread, buns, dinner rolls, rolls

Servings:

Calories: 132kcal

Author: Carissa Serink

Ingredients

2 cups lukewarm water
1/4 cup plus 1 teaspoon sugar
2 1/2 teaspoons 1 package active dry yeast
4 cups all purpose flour plus another 1/2 cup, as needed
1 cup whole wheat flour (optional - see note)
1/2 cup skim milk powder
2 teaspoons salt
3 Tablespoons canola oil (or other neutral flavored oil)
1 large egg lightly beaten

Instructions

Dissolve 1 teaspoon of the sugar in 2 cups lukewarm water. Sprinkle 2 1/2 teaspoons 1 package active dry yeast on top of the water and let stand for 10 minutes.
Meanwhile, whisk 4 cups all purpose flour, 1 cup whole wheat flour, 1/2 cup skim milk powder, and 2 teaspoons salt together in the bowl of a stand mixer that is fitted with a dough hook.
When yeast becomes puffy in the warm water, stir it up, then stir in the remaining 1/4 cup of the sugar, 3 Tablespoons canola oil, and 1 large egg. Turn the stand mixer on low speed, and slowly pour the water mixture into the flour mixture. Continue to mix until the dough forms a cohesive ball and is no longer sticking to the sides of the bowl, scraping down the sides frequently. If the dough is still sticking to the sides of the bowl, add another 1/2 cup of the flour 2 Tablespoons at a time, ensuring that all the flour has been incorporated before adding any more.
Remove the dough from the stand mixer. Form into a ball and transfer to a large bowl that has been lightly oiled. Cover and let rise in a warm spot for 1-1.5 hours, until doubled in size.
Punch dough down and let rest for 10 more minutes. Lightly grease the cups of two muffin pans (for clover-leaf rolls) or line a baking sheet with parchment paper or a silicone baking mat.
For clover-leaf buns: cut off small pieces of dough (approximately 1 ounce) using a paring knife to form into 1-1.5" smooth, taut balls. To do this, place dough in the palm of your hand and tuck ends over the top of the dough until you are left with a smooth ball. Place 3 of these balls into each muffin cup. To make round rolls, cut off a larger piece of dough (2-3 ounces) and form into one smooth, taut ball, as per the directions above. Place about 1-2 inches apart on the prepared baking sheet.
Cover both muffin pans (or baking sheet) with plastic or a clean dish towel and let rise for 30-60 minutes, until doubled in size.
Move oven racks to the upper-middle and lower middle positions (for clover leaf rolls) or the middle position (for round rolls) and heat oven to 325°F. Bake for 20 minutes, rotating and switching the pans halfway through cooking, until the rolls are golden brown on top. Cool for 10 minutes in the pan. Remove from muffin cups and cool completely on a wire rack. Store in an airtight container or bag. Freeze if you will not use them after 1-2 days.

Notes

If desired, use 5 - 5 1/2 cups all purpose flour and no whole wheat flour for white dinner buns. Or you can increase the amount of whole wheat flour to a maximum of 2 cups, while decreasing the amount of white flour used by the same amount.

Nutrition