Homemade dinner rolls are a staple in my home! They are the perfect side for so many different meals. I love serving them alongside chicken dishes, meatloaf, soups, and of course, with my Thanksgiving turkey. They are soft, fluffy and moist, and irresistible when served fresh out of the oven. Enjoy!
Homemade Dinner Rolls
These soft, fluffy dinner rolls are the perfect side! Serve with butter, jam, or just eat them plain.
Ingredients
- 2 tablespoons butter (melted)
- 1 cup warm water
- 1 tablespoon yeast
- 1 large egg
- 1/4 cup granulated sugar
- 3/4 teaspoon salt
- 3 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
Instructions
- Combine warm water and melted butter. Dissolve yeast in the water, blend in the egg. Add sugar and salt, then mix in flour and baking powder.
- Knead until smooth and elastic, approximately 5 minutes. Place back in bowl and cover. Let rise until double.
- Form into rolls and place in a greased 9x13" baking dish (rolls will touch). Cover and let rise again until about double.
- Bake at 350 degrees Fahrenheit for 12 to 15 minutes or until golden brown on top.
Notes
If you would like larger rolls, you can make 12 rolls instead of 18 smaller rolls.
To make rolls, hold the piece of dough in your hand and pinch the dough on the bottom of the roll. Then roll gently in your hand and place the pinched side down in the baking dish.
Nutrition Information:
Yield: 18 Serving Size: 1Amount Per Serving: Calories: 110Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 14mgSodium: 104mgCarbohydrates: 20gFiber: 1gSugar: 3gProtein: 3g
Nutrition information is an estimate only.
If you’re looking for another tasty side dish, I recommend these Buttery Garlic Knots.
Storage
These homemade dinner rolls are best served fresh. They are especially good served still warm, if possible. Homemade rolls tend to dry out if not within 2 or 3 days of baking. Store in an airtight container at room temperature. If freezing, place in a tightly sealed container. Frozen rolls maintain their quality 2-3 months after freezing. Check out this article on the best way to thaw bread.
You can also freeze the rolls as raw dough and have fresh-baked rolls when you need them. Form the rolls and place them on a large cookie sheet lined with parchment paper. Freeze for 3-4 hours, then transfer frozen rolls to a zip-top freezer bag. You can store frozen roll dough for 2-4 weeks. To bake, place in your greased 9×13” baking dish and cover. Let rise on the counter for 3-5 hours, then follow the recipe for baking instructions.
Why Are My Rolls Burnt on the Bottom?
Rolls cooked perfectly on top but burned on the bottom are a very common issue. Rolls with a burnt bottom are caused by too much heat on the bottom of the rolls. This is likely due to the bakeware you’re using. Dark and thin bakeware can cause burnt bottoms as it absorbs heat easily so the bottom of the rolls gets too much heat. I personally prefer to use this glass baking dish when making rolls to get perfect, evenly cooked rolls.
If you made this recipe, I’d love to hear about it! Please leave a review or a comment letting me know how things turned out. Happy baking!
