Great Grandmas Dinner Rolls

5 from 1 vote

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.

Prep Time20

Cook Time15

Additional Time1 30

Total Time2 5

Course: Breads

Cuisine: American

Servings: rolls

Calories: 166kcal

Author: Eryn Whalen

Cost: $5

Ingredients

2 cups lukewarm milk temp 100-112F
½ cup sugar
2 tablespoon yeast
2 teaspoon salt
2 eggs whole
½ 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 Rolls. Punch 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 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.

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