How To Make The Perfect Dinner Roll Or Breadstick Every Time

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If you want to learn how to make the perfect dinner roll I have the recipe for you! Here is the same recipe I use for my white bread, cinnamon rolls, and breadsticks. This is truly the perfect dinner roll recipe. I made a separate post for each recipe so you can print each one. This is my family’s recipe we have used for years. It truly is a no-fail, easy recipe. One secret…the ingredient items must be fresh….old ingredients will not let your bread products rise soft and fluffy! Have fun making these!

I use a Bosch bread mixer to make the dough, but I must say I grew up making bread, rolls and cinnamon sticks in a very large silver bowl. I mix up the dough according to the printable recipe below.

Easy To Make Dinner Roll Recipe

Here’s the deal, anyone can make these rolls. I just make balls and tuck the edges underneath and place them on a greased cookie sheet. I like to bake my dinner rolls a little golden brown. Not overly brown because I like the light fluffy texture of these. My mouth is watering just talking about these rolls. It’s hard for me to go out to dinner where dinner rolls are served. I am a big fan of homemade rolls. If they taste like yeast it means the restaurant let them rise too long. Nope, I cannot eat yeasty tasting rolls.

How To Make The Perfect Dinner Roll | by FoodStorageMoms.com

P.S. I use this recipe and flatten them for hamburger buns or make rectangles for hot dog buns! Once you make your own hamburger or hot dog buns the commercial ones just do not cut it for taste or texture. I still buy them when we are having a crowd for parties, but just so you know, you need to try making your own.

How To Make The Perfect Dinner Roll | by FoodStorageMoms.com

My Favorite Dough Enhancer:

This is the only dough enhancer I use: NutriMill Dough Enhancer 16oz Bag You can buy here from Amazon or at your local Bosch bread store typically. Most upper scale kitchen stores sell it on site. It is optional, but you will see why I use it. Fluffy rolls rock!

Shelf-life of White/Bread Flour:

The shelf life of white enriched bread flour is 8-12 months. I think I can hear some of you say, but I have had white flour for years and it’s still okay to use. This is what I have learned and I feel I need to pass it onto you about the shelf life of white/bread flour.

I am quoting Honeyville Grain:

Honeyville Grain Products.

Shelf-Life:  Cal Best Bread Flour will store for 1 year in a sealed 50-pound bag under ideal storage conditions (cool, dry place).”

Shelf-Life: All Purpose Bleached Flour will store for 1 year in a sealed 50-pound bag under ideal storage conditions (cool, dry place).”

Shelf-life of #10 Cans of Flour:

The shelf life of #10 cans of flour commercially processed has longer shelf-life than the bags you buy at Honeyville Grain, Costco or your local grocery store.

I am quoting Thrive Life:

“Shelf life of #10 cans: Closed: 5 years, Open: 1 year  (Shelf life based on optimal storage conditions.)”

Cinnamon Rolls and Bread Sticks:

Cinnamon Rolls by Food Storage Moms or Breadsticks by Food Storage Moms

Please let me know if you make some dinner rolls, I would love to hear. If you have fresh flour and yeast you can make fabulous dinner rolls!

Easy To Make Dinner Rolls

Easy To Make Dinner Rolls
Prep Time
1 hr 10 mins
Cook Time
20 mins
Total Time
1 hr 30 mins
 
Course: Side Dish
Cuisine: American
Servings: 12 people
Ingredients
  • 4 Teaspoons SAF Instant Yeast
  • 1/2 cup Water
  • 2 Cups Warm Milk
  • 1/4 Cup Olive Oil
  • 1 Cup Sugar
  • 1-1/2 Teaspoons Sea Salt
  • 4 Teaspoons Dough Enhancer
  • 2 Eggs
  • 6-7 Cups White bread flour Add ½ of the flour and then add more until the dough pulls away from the sides of the mixing bowl
Instructions
  1. Place all of the ingredients in order into your mixing bowl. Be careful with the eggs not to add the warm milk too slowly or you will have scrambled eggs. Add half of the flour and keep adding the rest of the flour until the bread dough pulls away from the sides of the mixing bowl. Cover with greased plastic wrap and let rise the first time about an hour. Punch the dough down and mold into small balls about 1-1/2 inches to 2 inches in diameter. Cover with greased plastic and let rise one more time about an hour or until double the size. Remove the plastic wrap and bake at 350 degrees for about 15-20 minutes on a greased cookie sheet. Do not overbake. They should be a golden brown. I spread a little butter on the tops after baking so the rolls are soft on top. If you like a crispier top you can skip this step.

Survival food storage by Linda

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15 thoughts on “How To Make The Perfect Dinner Roll Or Breadstick Every Time

  • November 22, 2013 at 11:53 am
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    These sounds so good. I was looking for something like this for the upcoming Thanksgiving meal.

    Reply
    • November 22, 2013 at 4:59 pm
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      Hi Amy, these are so easy! I hope you like them as much as my family does! Hugs! Linda

      Reply
  • November 26, 2013 at 11:47 am
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    I love making bread at home- it’s so much fun to work with. I need to do it more often- I have a pound of yeast in the basement! Thanks for sharing at the Foodies and Crafties Soiree!

    Reply
    • November 26, 2013 at 4:56 pm
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      HIs Sarah, I love making bread! Thanks for stopping by! Hugs! Linda

      Reply
  • July 28, 2015 at 8:56 am
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    Hi Linda, What brand of dough enhancer do you use?

    Reply
    • July 28, 2015 at 10:24 am
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      Hi Lisa, I use the brand L’Equip/NutriMill. You can order it online or get it at most Bosch Stores. I better go add some links, thanks for asking me about that.Linda

      Reply
  • July 28, 2015 at 11:08 am
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    Hi Linda. I have been using this recipe since you posted the bread sticks recipe. However, I find that one cup of sugar is way too much for our taste. Also, don’t need the dough enhancer, as the protein in the milk helps with that. This is really wonderful soft, puffy bread and rolls and is the only recipe I use now.

    Reply
    • July 28, 2015 at 11:58 am
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      Hi Emily, I have such a sweet tooth, you are smart to use less sugar! 🙂 The dough enhancer is optional for sure. I am so glad you use the recipe. It’s the only one I teach classes with because it works! Linda

      Reply
  • July 28, 2015 at 4:28 pm
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    BTW, my mom always put a pinch of citric acid in bread dough. Today I researched dough conditioner because I wanted to know what was in it and what it does. Well, duh….ascorbic and/or citric acid is listed as the conditioner. I could probably use a pinch of fruit fresh, too. Who knew?

    Reply
    • July 28, 2015 at 4:32 pm
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      Emily, oh my gosh, I use lemon juice because someone told me about that! That makes sense, it’s a conditioner! Love it! Linda

      Reply
  • July 29, 2015 at 3:55 pm
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    These do sound delicious, my mother has a good one too. But I don’t have the recipe, I should ask for it… Thanks for sharing…

    Reply

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