Quick Dinner Rolls
Soft, tender and easy to make. These Quick Dinner Rolls are perfect to serve at dinner parties, holiday gatherings or for dinner tonight. You will love how easy these delicious rolls are to make. The best part is how quick they proof.
Everyone loves a nice warm dinner roll. Whether you like to smother it with butter or honey, or stuff it with sandwich meat. These dinner rolls are perfect for any occasion. They are large, like double the size of my original Dinner Rolls recipe. I wanted a roll that was large enough to use as rolls, or buns for sliders, sandwiches etc. They most certainly ticked all the boxes. Oh, did I mention they are soft and pillowy, because they are!
Don't be alarmed with the amount of dry active yeast in this recipe. That amount makes the process move along a lot faster than your typical roll recipe. This is especially helpful when it is cold in the kitchen during winter. Sometimes we don't have the time to make dinner rolls that need long proofing times, that is why I love this recipe so much.
This year I made this recipe for Thanksgiving and didn't have to fuss over the time. My rolls were perfectly risen, soft, fluffy and done well before serving time. If you are making this recipe for a holiday gathering or dinner party, this recipe yields 24 large rolls.
Ingredients Needed to Make Quick Dinner Rolls
- Active Dry Yeast
- Warm Water - This is key to moving the proofing process along faster.
- Warm Milk - The warm milk also helps move the whole process along faster. Do not use cold milk.
- Melted Butter
- Sugar
- All-Purpose Flour
- Salt
- Eggs - For an eggwash, this is optional but recommended for color.
How to Make Quick Dinner Rolls
1. In a medium saucepan on low add the milk, butter and water. Heat just until warm and the butter has melted. The temperature should not exceed 110°F. Let the mixture cool slightly if needed.
2. In the bowl of a mixer add the warm milk mixture then sprinkle over the yeast. Add in the sugar and salt. Let sit for a few minutes for the yeast to dissolve.
3. Add half of the flour to the mixer and mix with the dough hook attachment until the it forms a shaggy dough. Add in the remaining flour, 1/2 cup at a time until the dough becomes smooth and stays together. (More or less flour may be needed). The dough should feel tacky, not sticky or wet.
4. Knead with the dough hook until the dough is fully developed. You will know the dough has been fully kneaded when it has become smooth and elastic.
5. Lightly coat the bowl and the dough with oil, cover and set in a warm place to rise until doubled. This should take approximately 20-30 minutes.
6. Deflate the dough and turn it out onto a clean work surface. The easiest way to portion the dough is to weigh the dough on a digital scale then divide the weight by 24. If you do not have a scale simply shape the dough into a ball, cut the ball into 4 equal parts then roll each part out into equal strips. Next cut each strip into 4 equal pieces.
7. Using a cupped hand, roll the dough balls into round rolls. Do not use any flour when shaping the rolls. Flour will prevent the dough from building tension while rolling to shape it.
8. Place the rolls into the prepared pans, cover and proof until puffy and doubled in size.
9. Brush with the eggwash, making sure to be gentle to prevent deflating the rolls.
10. Place in the preheated oven and bake for 20-25 minutes. Brush with butter if desired. Enjoy!
Making Quick Dinner Rolls in Advance
They are extremely freezer friendly. You can pre-portion the rolls and freeze them unbaked or they can be frozen after baked. Having rolls in the freezer is a great way to have a nice bread component already made for meals when needed.
To freeze unbaked dinner rolls, place the portioned and shaped rolls on a parchment line sheet tray, making sure they do not touch. Freeze for several hours then place in a freezer bag or airtight container with parchment in-between the layers.
To bake the rolls, remove from the freezer bag or container and place on a parchment lined sheet tray or lined 9x13 baking dish. Cover and allow to thaw completely. Once thawed, proof until doubled. Continue on with the recipe.
Soft, tender and easy to make. Quick Dinner Rolls are my go-to for Holiday gatherings and busy weeknights. A family favorite that never disappoints. This recipe is one to keep!
- 4 1/2 tsp active dry yeast
- 1 Cup water
- 2 cup milk
- 4 oz butter (cut into smaller pieces)
- 1 Tablespoon salt
- 4 tbsp sugar
- 8 cup all-purpose flour
- 2 Large eggs (plus 2 tablespoons water)
In a medium saucepan on low add the milk, butter and water. Heat just until warm and the butter has melted. The temperature should not exceed 110°F. Let the mixture cool slightly if needed.
In the bowl of a mixer add the warm milk mixture then sprinkle over the yeast. Add in the sugar and salt. Let sit for a few minutes for the yeast to dissolve.
Add half of the flour to the mixer and mix with the dough hook attachment until the it forms a shaggy dough. Add in the remaining flour, 1/2 cup at a time until the dough becomes smooth and stays together. (More or less flour may be needed). The dough should feel tacky, not sticky or wet.
Knead with the dough hook until the dough is fully developed. You will know the dough has been fully kneaded when it has become smooth and elastic.
Lightly coat the bowl and the dough with oil, cover and set in a warm place to rise until doubled. This should take approximately 20-30 minutes. Line 2 9"x 13" pans with parchment paper.
Deflate the dough and turn it out onto a clean work surface. The easiest way to portion the dough is to weigh the dough on a digital scale then divide the weight by 24. If you do not have a scale simply shape the dough into a ball, cut the ball into 4 equal parts then roll each part out into equal strips. Next cut each strip into 4 equal pieces.
Using a cupped hand, roll the dough balls into round rolls. Do not use any flour when shaping the rolls. Flour will prevent the dough from building tension while rolling to shape it.
Place the rolls into the prepared pans, cover and proof until puffy and doubled in size. Preheat an oven to 350°F.
Mix together the eggs and water to make the eggwash. When the rolls are proofed brush with the eggwash, making sure to be gentle to prevent deflating the rolls.
Place in the preheated oven and bake for 20-25 minutes. Brush with butter if desired. Enjoy!
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