Bread Or Dinner Rolls
Soft, fluffy dinner rolls with a golden crust, perfect for any meal or occasion, offering a subtle sweetness and a tender crumb that everyone will enjoy.
Ingredients
Instructions
- Dissolve yeast, warm water, and sugar in a small bowl.
- Put 1 cup of flour and the salt in a large bowl.
- Add oil, warm milk, egg, and yeast mixture to the dry ingredients.
- Blend until moistened.
- Beat with an electric mixer for 3 minutes at low speed.
- Stir in by hand 1 1/2 to 2 cups of flour until the batter is stiff.
- Cover and let rise until doubled in size.
- Push down the dough and shape into a round loaf or individual rolls.
- Place on a cookie sheet and let rise for 30 minutes.
- Bake at 375°F (190°C) for 30 to 45 minutes until golden brown.
Tips & Substitutions
To achieve the best texture, ensure your warm water and milk are between 100-110°F (37-43°C) before adding yeast. You can substitute all-purpose flour with bread flour for a chewier crust. If you want a richer flavor, consider adding a tablespoon of melted butter or using honey instead of sugar. For a savory twist, try mixing in herbs or garlic powder.
Serving Suggestions
These rolls are perfect for a family dinner and pair wonderfully with hearty soups or stews. Serve them warm with butter, or try them alongside Chow Mein Haystacks for a delightful meal. They also make an excellent base for sliders or can be enjoyed with jam for breakfast.
Storage & Reheating
Store leftover bread or rolls in an airtight container at room temperature for up to 2 days. For longer storage, wrap them tightly in plastic wrap and freeze for up to 3 months. To reheat, thaw overnight in the fridge, then warm in a preheated oven at 350°F (175°C) for about 10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Bread Or Dinner Rolls contains roughly 602 calories, with 2g protein, 14g carbohydrates, and 61g fat. Note that it is relatively high in sodium, at 618mg per serving (27% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour, but it may result in denser rolls. Start with 50% whole wheat flour and 50% all-purpose flour for a lighter texture. Adjust liquid if necessary, as whole wheat absorbs more moisture.
What should I do if my dough doesn’t rise?
If your dough doesn’t rise, it could be due to inactive yeast. Ensure yeast is fresh and properly dissolved in warm water. If the kitchen is too cold, let the dough rise in a warmer spot, like the oven with just the light on to create a warm environment.
Can I make the dough ahead of time?
Absolutely! You can prepare the dough and let it rise, then punch it down and refrigerate it for up to 24 hours. When ready to bake, let it come to room temperature and rise again before shaping and baking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).