Dinner Rolls Recipe
Today I’m sharing my favorite dinner rolls recipe. These homemade rolls are big, soft, and ultra fluffy! I should also note, they’re easy to make. If you ask me, I’d say they’re the perfect Thanksgiving dinner rolls recipe!
The best dinner rolls recipe
These soft dinner rolls are a family recipe. We’ve been making them for Sunday meals and Thanksgiving dinner for the past… forever.
I love how big and fluffy the rolls are! You’ll pull the rolls out of the oven and marvel at their golden beauty. Sounds cheesy, but it’s true.
Now, this recipe is easy to make, but I want to walk you through it to make sure you understand the steps you need to take in order to achieve the perfect dinner rolls.
How to make dinner rolls
- Activate the yeast. In the bowl of a stand mixer combine the warm water, yeast, and a pinch of sugar. Let sit for 10 minutes or until the yeast is foamy and bubbling. This signifies the yeast is active.
- Make the dough. To the (now active) yeast mixture add the remaining sugar, salt, and 3 cups of flour. Using the paddle attachment (you can use the dough hook if you’d like, you’ll just need to mix a bit longer to incorporate the shortening and eggs), mix until combined. With the mixing speed on low add the eggs, one at a time. Mix in the shortening. Once combined, switch to the dough hook and mix in the remaining 4 cups of flour. Mix on medium speed for 8 minutes. The dough will pull away from the sides of the bowl, will be tacky but not overly sticky.
- If the dough is too sticky, add additional flour 1 tablespoon at a time until the dough is no longer overly sticky.
- I live in a humid climate. Depending on your location and climate you may need to add more flour.
- Let the dough rise. Transfer the dough to a lightly oiled bowl, cover with plastic wrap and let rise for 1 hour or until doubled in size.
- Shape into balls. When the dough has nearly doubled in size, punch the dough with your fist, then divide and shape the dough into 24 balls.
- Note: this recipe will make 2 dozen large homemade dinner rolls. You can make the dough balls smaller if you want smaller and more rolls.
- Let rise again. Place the dough balls on a lightly greased baking sheet. I did 6 balls down and 4 balls across. Cover the baking sheet with plastic wrap and let rise until nearly double in size.
- Bake. Remove the plastic wrap and place the rolls in the oven. Bake for 12-20 minutes or until the tops are golden brown and fully baked.
- Brush with butter. Remove the rolls from the oven and immediately butter the tops of the rolls.
FAQ about homemade dinner rolls
Where should you store dinner rolls? Store homemade rolls in an airtight container or ziplock bag. Dinner rolls can be stored at room temperature, in the refrigerator, or the freezer. Note: I don’t particularly love frozen (homemade) dinner rolls. If you want to freeze the rolls, freeze the dough balls. When ready to make the rolls remove the dough balls from the freezer and place on the baking sheet. Let thaw in the refrigerator, then move to room temperature to rise until double in size. Bake as noted in the recipe card.
How long will dinner rolls stay fresh? If stored at room temperature, rolls will stay fresh for 2-3 days. Stored in the fridge they’ll last for 5-6 days.
Can I make dinner rolls ahead of time? Yes you can. I love fresh dinner rolls, so I usually make rolls the same day we plan on eating them. However, if you’re making a big meal and you’d like to ease the burden, dinner rolls is one recipe I make a day prior.
What are the best dinner rolls for Thanksgiving? Personally, I like to think these are! They’re perfect for eating alongside turkey, stuffing, and candied yams. Leftover dinner rolls can be used to make leftover thanksgiving turkey sandwiches.
Recipes to serve with homemade rolls:
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Dinner Rolls Recipe
- 2 T dry yeast
- 2 cups warm water
- 1/2 cup sugar
- 2 tsp salt
- 7 cups all purpose flour - see notes
- 3 eggs - at room temperature
- 1/4 cup shortening
- In the bowl of a stand mixer add the water, yeast, and a pinch of sugar. Let sit for 10 minutes. You want the yeast to get bubbly and foamy, this signifies the yeast is active and working.
- Once the yeast is bubbling add the sugar, salt, and 3 cups of flour. Using the paddle attachment, mix until combined. With mixing speed on low add the eggs one at a time. Add shortening and mix until combined. Switch to the dough hook, add remaining 4 cups of flour. Mix on medium low speed for 8 minutes. The dough should pull away from the sides of the bowl. Dough will be tacky but not overly sticky. If the dough is sticky add additional flour 1 tablespoon at a time until the dough reaches the correct consistency.
- Place the dough in a lightly oiled bowl then flip it over so that the top and bottom of the dough are lightly oiled. Cover and let rise for 1 hour or until doubled in size.
- When dough has nearly doubled in size punch down, and shape into 24 balls. Place the dough balls on a lightly greased baking sheet. Cover the baking sheet with plastic wrap and let the dough balls rise for 30-40 minutes or until puffy and almost double in size.
- Preheat the oven to 400° F. Once the rolls have nearly doubled in size place the rolls in the oven and bake for 12-20 minutes, or until the rolls are golden brown on top and fully baked.
- Brush the tops of the warm rolls with butter.
- Store rolls in an airtight container. Rolls will keep for 4-5 days at room temperature, but best when eaten the same day they are made. You can't beat fresh rolls!
This post was first published on November 15, 2017 and was updated November 23, 2019 with new pictures and a more thorough outline of how to make the best homemade rolls.