These Soft and Fluffy Dinner Rolls Are Just Right for Every Holiday Meal (2024)

1. Dissolve yeast:

   Place water in a small bowl; sprinkle with yeast, and let stand until foamy, about 5 minutes.

   

2. Combine milk, butter, sugar, salt, and 2 eggs:

   In a large bowl, whisk together milk, butter, sugar, salt, and 2 eggs. Whisk in yeast mixture.

   

3. Stir in flour:

   Using a wooden spoon, stir in 6 cups flour, 1 cup at a time, until you have a soft, shaggy dough (if necessary, add up to 1/2 cup more flour).

   

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4. Knead dough:

   Turn dough out onto a floured work surface; knead until smooth and elastic, 5 to 10 minutes.

   

5. Butter bowl, place dough in bowl, cover and let stand:

   Butter the inside of a large bowl; place dough in bowl, turning to coat. Cover bowl with plastic wrap; let stand in a warm spot until dough has doubled in size, about 1 1/4 hours.

   

   Butter the underside of the plastic wrap to prevent the dough from sticking to it if it rises that much.

6. Butter baking pans, divide dough, roll, and form balls:

   Butter two 13-by-9-inch baking pans. Divide dough in half. Roll each half into a 15-inch rope; cut each rope into 15 1-inch pieces. Press each piece into a disk, then shape into a ball.

   

   

7. Let dough balls rise; preheat oven; then brush rolls with egg:

   Preheat oven; brush egg on balls:

   Arrange dough balls in prepared pans. Cover pans loosely with plastic; let stand in a warm spot until rolls have doubled in size, about 1 1/4 hours (2 hours more if frozen). Preheat oven to 375°F, with racks in upper and lower thirds. In a small bowl, beat remaining egg until blended; brush onto rolls.

   

8. Bake:

   Bake until golden brown, about 20 minutes, rotating pans back to front and top to bottom halfway through. Let rolls cool 15 minutes before serving.

   

How to Store Homemade Dinner Rolls

Store the rolls in a freezer bag or airtight container at room temperature for up to three days.

Reheating

Reheat the dinner rolls in a warm oven for about 10 minutes, or until they're warmed through. (We prefer reheating in the oven to microwaving.)

Frequently Asked Questions

Why are my dinner rolls not light and fluffy?

What type of pan is best for dinner rolls?

We bake our rolls in two 13-by-9-inch rectangular baking pans. If you don't have pans that size, you could use three 8- or 9-inch round pans. Using a pan produces uniformly shaped pull-apart rolls.

Other Bread Roll Recipes to Try:

• Parker House Rolls
• No-Knead Dinner Rolls
• Jalapeno-Cheddar Rolls
• Barley-Malt Pull-Apart Rolls
• Yeasted Cornmeal Rolls
• Potato Rolls