Whether you like them hot or cold, you’ve probably heard about dinner rolls. These small individual loaves of bread can come in either round or oblong shapes and can be eaten whole or cut. Fillings are commonly added to them to make them more special. Regardless of how you choose to prepare them, you’re sure to impress your guests. To make them even better, prepare the dough ahead of time and keep it refrigerated until serving time.
You can prepare this easy yeast recipe at home. You can serve it hot, warm, or even chilled. The dough can be split with your hands. Once the dough is ready, place it in a greased 9×13-inch baking pan. Refrigerate overnight or for up to 24 hours to increase the rise time. Then, bake the rolls as directed. They will keep for up to a week or two if refrigerated properly.
If you want to make them the day before, use active dry yeast. You can also use rapid rise yeast, which does not need hydration before use. Be sure to follow the directions on the package for rising the dough. This recipe yields a soft, tender roll. But remember: bread dough is finicky. Ideally, the dough will be soft and sticky but not pull away from the sides. Using less flour means softer rolls.
The yeast should be at room temperature, or at least 110 degrees Fahrenheit. It does not need to be creamed. The butter and sugar mixture should be incorporated evenly, but not completely. Once the butter and sugar mixture are combined, add the eggs. They will look curdled, but that’s okay because yeast likes warm temperatures. Avoid over-heating the liquid to make the dough more bubbly.
One of the most important ingredients for dinner rolls is flour. This is because the dough should be soft and slightly sticky, not stick to the bowl. Moreover, it should not be too dry or it will make the rolls stiff. It is best to feel the dough by touching it, as it should be slightly sticky. It is also important to let the dough rise for about 2 hours before baking. If you want to bake them immediately, you must let them rest at room temperature for at least half an hour.
After the dough has risen, it is time to divide it into portions. Divide the dough into 12 equal pieces and then lightly dust it with flour. Use a bench scraper to cut the dough into smaller pieces. You can also weigh the dough, if you want to make the rolls by weight. Once you have separated the dough into equal portions, you can shape each piece using your hands. Roll each piece between your palms, making sure to make them as round and as smooth as possible.
When you’re ready to bake your rolls, be sure to grease a baking sheet and place the dough in it. Bake them at 350°F for about 25 to 30 minutes, and then brush them with more butter. Don’t worry if they are not perfectly round; once baked, you won’t notice the shape. Add some butter or honey to make them extra special! A delicious dinner roll is just a couple of minutes away!
Buttermilk is a great way to create tender dinner rolls. It adds a tangy flavor and makes the dough tender. Make sure the buttermilk is warm and at least 110 degrees Fahrenheit. You’ll also need yeast and honey. Mix them together well, then add the egg. Stir in 2 1/2 cups flour. You can also use an electric stand mixer, but you’ll need to be patient and have enough buttermilk to hydrate the yeast.
Combine all-purpose flour, buttermilk, instant yeast, salt, honey, and butter. Combine all of the ingredients with a dough hook or in a stand mixer bowl. Once combined, brush the rolls with melted butter. Bake them until golden and puffy. Serve warm. You can also serve them at room temperature. When served, they are delicious! Makes about 30 rolls. Makes enough for a crowd of four.
The buttermilk in these rolls is an important ingredient, but you can use homemade buttermilk if you can’t find it. Buttermilk gives these rolls a light dough and incredible flavor. A delicious side dish for Thanksgiving or any time. These rolls are also good cold, so make sure you refrigerate overnight. If you don’t have the time to make the dough, just bake them the next day. This way, you’ll have fresh, fluffy rolls for the entire family to enjoy.
Preparing the dough ahead of time
One of the easiest ways to make a tasty dinner roll is to prepare the dough ahead of time. Most rolls are made with seven ingredients and are soft, buttery, and flaky. If you’re new to baking with yeast, you’ll want to start by reading my blog post about how to make yeast rolls, which answers common questions about yeast breads. Also, I’ve included a helpful guide to baking with yeast, which includes a list of common mistakes and tips.
Once the dough has been prepared, gently press it to deflate it a bit. You can also weigh the dough and section it into 12 equal pieces with a bench scraper. If you don’t weigh the dough, you can still portion the pieces by weight, which will help you shape them correctly. Before shaping the rolls, pinch the edges of each piece to help it rise. Then, flour your work surface.
Once the dough is ready to be shaped, you can freeze it for up to a month. You can make double batches of rolls and freeze the extras. These rolls will keep well in the freezer, where they can be thawed and baked on the day of service. Once frozen, simply place them in a sealed freezer bag and label the bag with the date you prepared them. Depending on their size and shape, these rolls will last up to a month in the freezer.
Shape of the rolls
There are several ways to make dinner rolls, but the most popular is a crescent-shaped roll. A crescent is made by rolling a rectangular piece of dough about 1/2 inch thick. Alternatively, you can cut a triangle or square in half and roll the long edge towards the pointed end. Once rolled, place it on a baking tray and let it rise until doubled in size, about 30 minutes. Bake according to the recipe on the package.
Most bakers use all-purpose flour, but bread flour can also be used. Bread flour produces dinner rolls that are more chewy, so choose wisely! Both types of flour are fine for making rolls, but if you prefer a lighter-textured version, bread flour is the best choice. Both types of flour yield soft, fluffy rolls, so a simple blend of the two will work. Red Star Yeast sponsors this website.
Cinnamon rolls have a very similar texture, but the end can be tucked or left loose. To make these rolls, start by misting the dough with oil spray. Cover the dough loosely with plastic wrap. Let it rise for at least 30 minutes. Once it has risen, you can fill it with butter or jam. To make them extra special, you can even freeze them for up to a week! And since cinnamon rolls are so versatile, you can also gift them to your friends or family members.
Baking with yeast
After making your dough, rise it a second time by proofing them in the fridge or at room temperature. Depending on the type of yeast, the rolls can rise in 45 minutes or up to a half an hour at room temperature. Active dry yeast can take anywhere from 75 to 90 minutes to rise. You can also refrigerate your rolls for 12 to 18 hours before baking them. Then, remove them from the fridge one hour before baking.
First, you need to proof the yeast. This is a critical step, as yeast is very finicky when it comes to rising and spreading. Adding a tablespoon of sugar to the warm water helps the yeast proof more quickly. You should also stir in the remaining flour in small increments. Generally, bread dough should be soft, sticky and smooth. It should not pull away from the sides of the bowl. For the best results, use less flour than usual, as the dough will be more tender.
When baking dinner rolls with yeast, use instant yeast or active dry yeast. Make sure to use bread flour instead of all-purpose flour as it contains more protein. Bread flour will give your rolls a fluffy, tall structure. You can use all-purpose flour if you’d prefer, but they will not rise as tall and won’t be as chewy. The best way to tell whether your dough is ready to bake is to touch it with your hand.