Easy Homemade Dinner Rolls
These soft, golden rolls come together with simple pantry ingredients and just a little patience. Trust me—once you try these, you'll never want store-bought rolls again!
Equipment
- Stand Mixer with Dough Hook
- Mixing Bowls
- Measuring Cups & Spoons
- 9 x 13-inch Baking Dish
- Plastic Wrap or Clean Kitchen Towel
- Pastry Brush
Ingredients
Dough Ingredients
- 1 (0.25 oz) package active dry yeast
- ¼ cup lukewarm water
- ¾ cup whole milk, scalded (see note below)
- ¼ cup shortening
- ¼ cup sugar
- 1 teaspoon salt
- 1 egg, beaten
- 3 cups all-purpose or bread flour
- 1–2 tablespoons melted butter (for brushing)
Instructions
Dough Preparation
- In a small bowl, I combine ¼ cup lukewarm water with 1 packet of active dry yeast. I let it sit for 5–10 minutes, until it becomes foamy on top. This step ensures that the yeast is alive and ready to do its magic.
- In a large mixing bowl, I pour in the scalded and slightly cooled milk, shortening, sugar, and salt. I stir until everything is well combined and the sugar is mostly dissolved. Once the mixture has cooled to a lukewarm temperature, I add in the activated yeast, beaten egg, and 1 cup of flour.Using my stand mixer with the paddle or dough hook attachment, I mix on low speed for 30 seconds, scraping the sides as needed. Then, I add the remaining flour and beat on medium speed for about 1–2 minutes, until the dough pulls away from the sides of the bowl and starts to come together.
- Once the dough has formed, I continue kneading it for about 2 more minutes in the mixer (or by hand on a lightly floured surface). The dough should be soft, elastic, and slightly tacky but not sticky.I lightly oil a clean bowl and place the dough inside, turning it once to coat the surface. Then I cover it tightly with plastic wrap or a clean kitchen towel and let it rise in a warm, draft-free spot for 1 to 2 hours, or until doubled in size.
Shaping and Baking the Rolls
- After the first rise, I gently punch down the dough to release the air. Then, I turn it out onto a lightly floured surface and use a sharp knife or bench scraper to divide the dough into 14 to 16 equal portions. If you prefer bigger rolls, divide into 12 pieces instead.
- I then place the dough balls into a greased 9 x 13-inch baking dish, arranging them close enough so they’ll rise into each other slightly as they bake—this gives that classic pull-apart effect.
- With the rolls arranged in the pan, I cover them again with a clean towel and let them rise for about 1 hour, or until puffy and almost doubled in size. This second rise is key to getting those airy, tender rolls.
- Once the rolls are nice and puffy, I preheat my oven to 350°F (175°C). I bake them on the middle rack for 18–22 minutes, or until the tops are golden brown and the rolls sound hollow when tapped.