Easy Homemade Dinner Rolls

Slightly sweet, fluffy and buttery homemade dinner rolls that are perfect with any meal or slathered with homemade honey cinnamon butter. Make and freeze these to have on hand for any holiday or family dinner!

Course Side

Cuisine American

Keyword Dinner Rolls, Easy Homemade Dinner Rolls, Homemade Dinner Rolls, Rolls

Prep Time 20

Cook Time 12

Resting Time 1 30

Servings -15 rolls

Calories 178kcal

Author Samantha Buckner

Ingredients

Dinner Rolls:

3 1/2 cups all-purpose flour or bread flour
1 1/2 teaspoons salt
1 cup milk, warmed to 100-110 degrees F dairy or dairy-free option
5 tablespoons unsalted butter
1/4 cup refined sugar, or honey
1 large egg, room temperature
2 1/4 teaspoons active dry yeast
2 tablespoons unsalted butter, melted (for brushing on top after baking)

Honey Cinnamon Butter:

1 stick unsalted butter, softened
1/4 cup honey
1/4 cup powdered sugar
1 - 1 1/4 teaspoon cinnamon, more or less - to taste

Instructions

Dinner Rolls:

Combine milk and butter into a 2-cup Pyrex glass measuring cup or a medium glass mixing bowl. Place into the microwave and warm for 60-90 seconds.
If stovetop prefered, place over medium-low heat and heat until the butter has melted and the milk has warmed.
When the milk reaches 100-110 degrees F, add the sugar, stir, and allow it dissolve. Next, add the yeast. Stir and let sit for 5 minutes.
While the milk mixture is resting, to a mixing bowl combine the flour and salt. Stir to combine.
Add the dough hook attachent to your mixer and slowly pour in the milk mixture. Followed by the egg.
Turn mixer on a medium-low speed. Run 5-7 minutes, scraping along the edges to fully encorporate the flour until a ball of dough forms and starts pulling away from the mixing bowl.
Remove hook and bowl from the stand. If there is some flaky, floury dough resting on the bottom of the bowl, start kneading to combine.
Fold, press down in the center, and fold again until all mixed. Dough should be slightly sticky, but not sticking to your hand. If it's too sticky, add just enough flour to make dough soft. Err on the side of less is more. If it's too dry, add a splash of water. Again, less is more.
Brush a large mixing bowl with olive oil. Transfer dough to greased bowl and then flip to coat both sides. Cover with a clean kitchen towel and place into a warm area to rise for 60-90 minutes or until the dough has doubled in size.
I like to place mine into the oven with the light on.
When ready, punch the center of the dough to slightly deflate. Turn dough onto a lightly floured surface and roll into a rectangle, about 1" in thickness.
Using a knife or dough cutter, cut into 12-15 equally-sized squares - approximately 2.25 to 3 ounces in weight each using a digital food scale. This helps to ensure that the rolls come out even in size. Completely optional!
(3 ounces will be large rolls & 2 1/4 ounces will be smaller)
Fold the edges under and towards the center, pinching the edges closed. Roll in the palms of your hand to form a ball.
Place onto a baking sheet lined with parchment paper about 1/2-1" inch apart. Cover with a kitchen towel to let rise for another 30 minutes or until the dough is puffy to the touch.
Preheat oven to 350 degrees F. Baked 12-13 minutes or until the tops are golden brown. Brush with remaining melted butter. Serve warm.

Honey Cinnamon Butter:

Combine softened butter, powdered sugar, cinnamon, and honey into a bowl and either blend by hand or using a mixer. Refrigerate until ready to use and serve with warm rolls.
Remove from refrigerator when you put the rolls into the oven to allow time for the butter to soften and spread easily.

Notes

Calculations based on 15 rolls & not calculated with Honey Cinnamon Butter.

Nutrition