Easy To Make Soft Dinner Rolls

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Today I want to share my easy to make soft dinner rolls, and I should say they are truly no-fail dinner rolls. If you have fresh ingredients anyone can make these soft fluffy dinner rolls.

I may have mentioned when I was asked to write my book “Prepare Your Family For Survival” that I submitted my bread recipe for whole wheat bread. It makes eight, one-pound loaves.

The publisher said, no, no, no. No one makes 8 loaves of bread at one time. Well, we do in Utah! I still laugh over that.

I had to cut the recipe down to two loaves.

Well, with the holidays we have all year, I decided to cut my dinner roll recipe way down. You can make a small batch of dinner rolls every Sunday, if you want.

The bonus is this, no bread mixer needed because the batch is so small. Yay!

This recipe only needs one bowl and a Danish Whisk. It’s so easy, you will wonder why you haven’t made dinner rolls before now.

Dinner Rolls

Items You Need In The Kitchen

Easy To Make Soft Dinner Rolls

Step One

Gather the ingredients so they are ready to go. Please make sure your ingredients are fresh. I keep my SAF Instant Yeast and Dough Enhancer in the refrigerator, the excess stays in the freezer. I only buy enough bread flour for 12 months.

White flour is good for 12-18 months if stored in an airtight container. I store it in 5-gallon buckets (food grade) with Gamma Lids.

Ingredients

Step two

I have been making bread for over 50 years. There is something I love about feeling the dough as I knead it. It makes me happy every time I make bread, dinner rolls, cinnamon rolls, etc.

I dump, yes I dump, all of the ingredients into the bowl, after measuring them of course. This recipe is so easy you will love it!

Step Three

Be sure and whip the egg quickly because the warm milk could possibly “cook” it. I used a Danish Whisk as shown below. The 11-inch one is easier for me to use.

Read More of My Articles  My No-Fail Whole Wheat Dinner Rolls Anyone Can Make

It also fits inside a wide-mouth mason jar to stir your sourdough starter. Just giving you the heads up. In case you missed the SourDough Starter post here it is.

Mix with Danish Whisk

Step Four

After you stir the mixture if the dough is too sticky add a tiny bit of flour. You don’t want a “dry” dough. But “sticky” is not what we want either.

This sounds complicated but it really isn’t, I promise. Sprinkle some flour on your countertop. Now, you knead the dough for about 3-4 minutes.

Mound the Dough

Step Five

I was taught never to “pull” the dough, so I use a Dough Scraper to “cut” the dough into 8 sections.

Use a Dough Scraper to cut the Dough

Step Six

Now you take the sections and roll the dough pieces into balls. As you can see, the balls have some space to rise.

Letting the rolls rise

Step Seven

Cover the baking pan with a hot/warm wet towel. I used a wash cloth because it was just the right size.

Cover the Bowl with Hot Towel

Step Eight

Let the dough rise until it looks like the picture below. You can see, now the balls are barely touching. Depending on the temperature of your kitchen they will rise in anywhere from 1/2 hour to an hour.

Preheat the oven to 350 degrees. Bake for 25-30 minutes depending on your oven. Don’t over bake. I like mine lightly brown.

Dinner rolls ready to bake

Finished Product

Baked Dinner Rolls

Easy To Make Soft Dinner Rolls

5 from 3 votes
Baked Dinner Rolls
Dinner Rolls-No-Fail Recipe
Prep Time
15 mins
Cook Time
25 mins
Let it Rise
1 hr
Total Time
1 hr 40 mins
 
Course: Bread
Cuisine: American
Servings: 8 Dinner Rolls
Author: Linda Loosli
Ingredients
  • 1/2 cup warm milk
  • 1 teaspoon SAF Instant Yeast (this is what I use)
  • 1 teaspoon Dough Enhancer (optional-it makes the rolls fluffy)
  • 1/2 scant teaspoon salt
  • 4 tablespoons sugar
  • 1 egg
  • 1 tablespoon oil
  • 4 tablespoons water
  • 1-3/4 to 2 cups white flour (I use bread flour)
Instructions
  1. Grease an 8-inch round cake pan and set aside. Grab a bowl and a Danish Whisk. Dump everything in a large mixing bowl. Stir until mixed thoroughly. Add additional flour if needed to the dough if the dough is too sticky. Do not add too much, we want a fluffy dough. Flour your countertop and scoop the dough out onto the countertop. Knead for about 3-4 minutes. Cut the dough into 8 sections (never stretch your dough). Take each section and mound into a ball and place the eight balls in the greased pan. Cover with plastic wrap or a warm wet towel. Let rise for about an hour. Preheat the oven to 350 degrees. Bake for 20-25 minutes or until slightly brown. Slightly butter the tops after baking if you want a soft dinner roll. I use a baggie slathered with butter to spread on the warm rolls. Let cool. Store in bags to keep the dinner rolls soft. Enjoy.

Read More of My Articles  How To Make No-Fail Dinner Rolls

How do I store these after baking them?

I keep my dinner rolls in baggies, typically the gallon size. Please remember, they don’t have any preservatives in them so they will only be good for 2-3 days on your countertop.

Should I store these in the refrigerator after baking?

I would not recommend this because the refrigerator will dry out the the dinner rolls.

Can I freeze the baked dinner rolls?

Yes, you can. Place desired amount in freezer bag and store them safely for about 2-3 months.

I thaw them on the kitchen countertop for dinner. Just giving you the heads up, mine never make it to the freezer very often. We use them for sandwiches or French toast.

Can I freeze the unbaked rolls?

I don’t recommend this because this recipe doesn’t have the ingredients that professional companies put in the dough to make them rise after freezing.

Final Word

I really hope you try these easy to make dinner rolls. It’s crazy, but I don’t know why I didn’t cut down my recipe before so my family and friends like you can make a small batch of dinner rolls.

If you’re like me, you can almost smell these baking in the oven. Please keep teaching your family to cook from scratch. Life is good when we eat at home. May God Bless this world, Linda

21 thoughts on “Easy To Make Soft Dinner Rolls

  • December 11, 2020 at 6:37 am
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    5 stars
    I love a warm fresh baked roll. These a yummy!!!

    Reply
    • December 11, 2020 at 7:23 am
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      Hi Tiffany, homemade rolls are the best! Enjoy the recipe! Linda

      Reply
  • December 11, 2020 at 7:31 am
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    5 stars
    I love this recipe! Now to go make some. Yummy! Hubby will be surprised and very happy.

    Reply
    • December 11, 2020 at 9:09 am
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      Hi Deborah, oh my gosh, you will love this recipe! I’m actually working on cutting the recipe down to 4 rolls as well. That will be another post. No mixer needed! Linda

      Reply
  • December 11, 2020 at 7:49 am
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    I just printed off this recipe and either me or my wife will make these. We both love fresh rolls. I didn’t rate the recipe because I haven’t made them yet but they look delicious, and since you are posting this recipe, I’m sure it is.

    Reply
    • December 11, 2020 at 9:14 am
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      Hi Ray, it’s funny because so many people want to make rolls but they don’t need 2 dozen dinner rolls. I decided to practice making 8 rolls and will be writing a post after the first of the year making only 4 rolls. Yes, people can cut the recipe in half, it will be interesting because it will only need half of an egg! I will do that recipe after the first of the year. It will be perfect for a college student, single people, a couple, etc. We must teach our offspring to bake! Thank you for using my links! The Danish Whisk is my favorite tool for pancake batter, brownies, and this recipe!! Linda

      Reply
      • December 11, 2020 at 9:30 am
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        The only way I can think of to do half an egg is by using powdered eggs, though I suppose you could do the same if you used one of those egg mixes that come in a carton. Otherwise you’d have to beat the egg separately and somehow divide it in half and I know I wouldn’t be very good at that. Besides 8 rolls is perfect for my wife and I, since it gives us two meals worth.

        Reply
        • December 11, 2020 at 10:03 am
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          Hi Ray, I was thinking I would stir the egg and split it in half, and toss the other half. 8 rolls work great for Mark and me because we use them for sandwiches or French toast (sliced). Linda

          Reply
  • December 11, 2020 at 8:31 am
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    Linda, I also used your links to buy a Danish Whisk and a scraper. I’d always used wooden spoons and knives, but am heeding your advice. And I used the links you provided deliberately so you could earn your small commission, as a thank you for posting such terrific recipes and Preparedness advice.

    I know that, like me, you aren’t really in this for the money, but to spread good advice and much needed information.

    Reply
    • December 11, 2020 at 9:15 am
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      Hi Ray, I use that Danish Whisk for so many things. If we lose power it’s a great tool for many recipes! Linda

      Reply
  • December 11, 2020 at 9:32 am
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    Linda, the reviews I read said the handle of the whisk was untreated wood and advised using mineral oil to seal the handle. What do you think?

    Reply
    • December 11, 2020 at 10:00 am
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      Hi Ray, yes, I do that. Not often, it’s like my cutting boards, I do when I have time. They sell stainless steel ones, but I learned with the 11-inch Danish Whisk and I can’t switch. I’m an old dog who can’t change. I hand wash it. I have oiled it once in 8 years. And I use it all the time. Linda

      Reply
      • December 12, 2020 at 2:21 pm
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        Thanks, that’s about what I figured. We have an old spiral whisk and wooded spoons and they maybe get oiled once a decade. Always hand washed.

        Reply
  • December 11, 2020 at 9:47 am
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    5 stars
    Linda:

    Do you have this recipe in a larger version? I would also like the bread recipe that makes 8 loaves of bread. In a family of bread eaters that would be a good recipe to have. I just love all your bread recipes.

    Reply
    • December 11, 2020 at 10:06 am
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      Hi Jackie, yes I do. Here is the post: https://www.foodstoragemoms.com/make-bread/ I buy Fat Daddio pans as described in this link. Oh, I love making bread. I use the one-pound loaf size. My recipes are no-fail recipes. I have taught bread-making classes in my home, churches, and fancy kitchen stores, and even Bosch stores. Have fun! Linda

      Reply
  • December 11, 2020 at 10:58 am
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    Hi Linda,
    In your recipe, one of the ingredients is “dough enhancer”. What, exactly, is this and where can you buy it?
    When I make bread I always add extra gluten, but don’t know what ‘dough enhancer’ is??
    Thanks,
    Suzanne

    Reply
    • December 11, 2020 at 11:11 am
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      Hi Suzanne, oh thank you for reminding me. I have made bread and rolls for 50 years. It makes the bread fluffy. It’s optional but it makes your finished product fluffy. I use wheat gluten AND dough enhancer when I make whole wheat bread. For my white bread, I use dough enhancer. Let me grab a link. Keep it in the frig or freezer like yeast and wheat gluten. You can find it at Bosch stores, this is the brand I use: https://amzn.to/37U57uL Linda

      Reply
  • December 12, 2020 at 5:59 pm
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    Thank you Linda, this is awesome and a much better size recipe for a small family. I read in your comments that you are working on a recipe for 4 rolls. In that you say you’ll beat an egg and use half: I suggest the remaining beaten egg be added to scrambled eggs.

    Reply
    • December 12, 2020 at 6:10 pm
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      Hi Janet, yes, I’m working on a recipe with 4 dinner rolls. It’s so funny when I said I would toss the other half of the egg, I was picturing holding my camera, stirring the eggs, etc. Life gets hectic when I’m shooting images for my blog. Linda

      Reply
  • December 13, 2020 at 7:44 pm
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    Hi Linda!
    I’ve never used dough enhancer before. I’m wondering if it might help to make gluten free rolls “fluffy?”

    Reply
    • December 13, 2020 at 8:00 pm
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      Hi Amy, the problem I see with gluten-free bread is the flour and the other ingredients. I’m not sure if a dough enhancer would work. It’s worth a try. I tried making gluten-free bread and I never liked the results. The flour that King Arthur makes that is 1:1 does not work for bread. It is only good for cakes, cookies, etc. But not bread or dinner rolls. I tried a recipe with some ingredients I couldn’t even pronounce. Then I found out that Costco sells 2 loaves of gluten-free bread for less than I could make it. If you have a good recipe I would try it for sure. Linda

      Reply

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