Great Grandmas Dinner Rolls
These soft, fluffy homemade dinner rolls are a family classic! They bake up golden brown with a light, airy texture—perfect for any meal, holiday, or make-ahead treat.
Ingredients
- 2 cups lukewarm milk temp 100-112F
- 1/2 cup sugar
- 2 tbsp yeast
- 2 tsp salt
- 2 eggs
- 1/2 cup butter 8 Tbsp
- 6-7 cups flour
Instructions
Activate The Yeast
- In the bowl of a stand mixer, combine lukewarm milk (100-112°F), sugar, and yeast. Let sit for 5-10 minutes, until foamy.
Add Remaining Ingredients
- Add the salt, eggs, and melted butter to the bowl. Using the dough hook attachment, mix on medium speed until combined. Add the Flour & Knead. Gradually add 6-7 cups of flour, one cup at a time, mixing on medium-low speed. Stop adding flour when the dough pulls away from the sides of the bowl but is still slightly sticky. Knead in the mixer for 4-5 minutes, until smooth and elastic.
First Rise
- Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rise in a warm place for 1-2 hours, or until doubled in size. Shape the RollsPunch down the dough and divide into equal pieces. Roll each piece of dough into a smooth ball and place on a greased baking sheet or baking dish, leaving space between each.
Second Rise
- Cover with a damp towel and let the shaped rolls rise for 30-45 minutes, until puffy.
Bake
- Preheat the oven to 375°F. Bake for 15-18 minutes, until the tops are golden brown.
Finish & Serve
- Brush with melted butter and let cool slightly on a wire rack. Store leftovers in an airtight container or freeze for later!
Notes
Flour Amount: Start with 6 cups and add more as needed. The dough should be soft and slightly sticky but pull away from the sides of the bowl. Too much flour will make the rolls dense.
Yeast Choice: You can use instant yeast instead of active dry yeast. If using instant yeast, you can skip the activation step and mix all ingredients together.
Milk Temperature: Ensure your lukewarm milk is between 100-112°F. If it’s too hot, it can kill the yeast; too cold, and the yeast won’t activate properly.
Mixing Speed: Keep the stand mixer at medium-low speed to avoid overworking the dough. Over-kneading can lead to tough rolls.
Rising Tip: Let the dough rise in a warm spot (like inside a turned-off oven with the light on). If your kitchen is cool, it may take longer to double in size.
Make-Ahead Option:
Overnight Rise: After the first rise, cover the dough tightly and refrigerate overnight. Let it come to room temperature before shaping and doing the second rise.
Freezing Rolls: Shape the dough into rolls and freeze before the second rise. When ready to bake, thaw, let them rise, and bake as usual.
Storage: Keep baked rolls in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. Reheat in a 300°F oven for 5 minutes for fresh-baked softness.
Freezing Rolls: Shape the dough into rolls and freeze before the second rise. When ready to bake, thaw, let them rise, and bake as usual.
Storage: Keep baked rolls in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. Reheat in a 300°F oven for 5 minutes for fresh-baked softness.
Nutrition
Serving: 1gCalories: 162kcalCarbohydrates: 139gProtein: 2gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 2gCholesterol: 23mgSodium: 203mgFiber: 5gSugar: 5g
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