In my opinion, dinner rolls are one of the most important parts of any big meal, especially Thanksgiving. My reasoning for this, is not only will they be eaten at dinner and used to sop up all the delicious gravy, cranberries, and other sauces left on the plate, but I will be making Thanksgiving leftover sandwhiches on them for days!
In the last four years, this has become my go to roll recipe anytime I need soft dinner rolls. My mixer does all the work for me, they rise well, and they are soft, wonderful, and delicious.
They cook well on a sheet tray to be beautiful round rolls, or together in a 9×13 to be square pull apart rolls, like I made below.
Important notes about yeast!!!
Any bread recipe can use active dry yeast, or instant dry yeast, you just have to know how to treat them.
*Instant dry yeast is easy, it gets added in with the rest of the ingredients and works its magic. Boom. Done.
If you are using instant dry yeast for the recipe below, remove the extra 1/4c of warm water and just put the yeast in the bowl with your flour.
*Active dry needs to be activated in a little bit of warm water before the other ingredients are added. I usually have active dry on hand, so that’s what my recipe uses.
Soft Dinner Rolls
Active Labor: 15 minutes
Time: 75 minutes
1st Mix: 5 minutes, 1st speed (#2 on a kitchen aid)
2nd Mix: 8-10 minutes, 2nd speed (#4 on a kitchen aid)
1st Rise: 30 minutes
Rest: 10 minutes
Bake: 15 minutes
- 4 1/2c. All purpose flour
- 3/4c. Warm water
- 1/4c. Watrm water (used only for active dry yeast)
- 2 1/4tsp. Active dry yeast (same amount for instant)
- 2tsp Salt
- 1/4c. Sugar
- 3tbsp Dried non-fat milk
- 1/4c. Butter, unsalted, room temperature
- non-stick spray
- If using active dry yeast, activate with 1/4c warm water, in the mixing bowl for about 5 minutes.
- When the yeast becomes frothy, add all the other ingredients to the mixing bowl.
- Mix on low speed for 5 minutes in a stand mixer with a bread hook.
- After 5 minutes, up the speed to medium speed (#4 on a kitchen aid) and continue mixing for another 8-10 minutes or until the dough forms a ball and pulls away from the bowl. WATCH YOUR MIXER, they have been known to leap off of counters.
- Spray a large bowl with non-stick baking spray and cover the dough with plastic wrap or a damp towel.
- Allow to rise in a warm area for about 30minutes. When you gently press the dough with your finger and it starts to spring back your dough is ready.
- Preheat the oven to 400°
- Cut the dough into 12 equal(ish) protions and gently roll into a ball.
- Line the formed rolls into a sprayed 9×13 pan, or onto a sheet tray, in rows of 4×3.
- Lightly cover and allow to rest 10minutes while the oven preheats.
- Bake at 400° for 15 minutes or until the tops are golden brown.