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Ultimate homemade dinner rolls - best easy recipe that yields super soft, sweet and fluffy dinner rolls. It's fail proof and novice baker friendly.
Homemade Dinner Rolls
As much as we love buying store-bought dinner rolls, nothing tastes close to homemade dinner rolls that are fresh-off-the-oven.
The warm rolls in your hand, the sweet aroma that lingers in the kitchen, and the softness of the rolls sinking in your teeth. This is the best ever and easy dinner rolls recipe!
How To Make Dinner Rolls
I am going to teach you how to bake Japanese-style dinner rolls. The special technique using a “roux” yields super soft, sweet, light and fluffy dinner rolls.
If you have been to Japanese bakery stores or Japan, you know that they really have the best breads and baked goods in the world.
Japanese Roux Technique
This is the technique used in this recipe. It’s basically the creation of a “bread starter” by cooking the flour, milk and water mixture first, before adding the roux to the dough.
The roux increases the moisture absorption of the typical dough and hence produces soft and fluffy dinner rolls. It also helps to preserve the bread, without the use of any preservatives.
You can keep the bread at room temperature for up to two days without getting bad. The technique is pretty much fool proof and very easy to follow. It’s novice baker friendly.
Frequently Asked Questions
Yes. You can freeze them in a resealable plastic bag for up to a month.
You can reheat the frozen rolls using thawing them at room temperature, then reheat in a toaster oven. As soon as they become and soft, they are ready to serve.
Each roll is only 150 calories with 32 gram carbs.
What To Serve With Dinner Rolls
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Other Recipes You Might Like
The Ultimate Dinner Rolls
Ingredients
Roux
- 3 tablespoons whole milk
- 3 tablespooons water
- 3 tablespoons all purpose flour
Dough
- 2 1/2 cups all purpose flour
- 2 tablespoon dry milk powder, for baking
- 1 tablespoon instant yeast
- 1/4 cup sugar
- 1 teaspoon salt
- 1/2 cup whole milk
- 1 large egg
- 1/4 cup unsalted butter, melted
Instructions
- Prepare the Roux or bread starter by mixing the milk, water, and all-purpose flour until smooth. Cook over low heat, stirring continuously, until the mixture thickens slightly but isn't pasty. Remove from heat and let cool.
- Fit a stand mixer with a dough hook. Add the roux and all the Dough ingredients together, mixing on low speed until combined, about 2 minutes.
- Increase the speed to medium-low and knead for another 5-6 minutes, or until the dough is smooth, elastic, and soft. If kneading by hand, it will take about 15-20 minutes.
- Shape the dough into a ball and place it in a lightly greased bowl. Cover the bowl and let the dough rise for 90 minutes, or until puffy. Divide the dough into 9 portions, shape each portion into a ball, and place them in a greased 9-inch (23 cm) baking pan. Cover the rolls and let them rise again for 50 minutes.
- Preheat the oven to 350°F (176°C). Brush the surface of the rolls with milk and bake for 15-18 minutes, or until they turn golden brown. Remove from the oven and serve warm.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Where does the dry milk powder fit in many thanks Bev x
The milk powder is part of the dough ingredients.
Hi I am confused about the dry milk powder. Is it instant dry milk or a specialty dry milk powder? Thank you.
Dry milk powder for baking. For example Baker’s Special Dry Milk.
Hi, I really love your recipes and site – thank you!! For this recipe, can I substitute powdered buttermilk for dry milk powder? Thanks in advance.
Hi Elaine, I don’t think they are the same. You have to get dry milk powder for baking.
Hiii. Love all your recipes. Was wondering if I can substitute oat flour with the all purpose flour
I think it should be ok. Thanks for your support. :)
Regular flour or bread flour? In the instructions you say bread flour.
All purpose flour. A typo. Fixed.
In your nutrition table, it’s 512 cal per serving. How many per serving?
Hi Julian, the information is in the recipe section. It makes 9 buns, serves 4 people, about 2 per person.
I absolutely love your recipes but I really wish they were printer friendly as I prefer to file them (not watch a video,) this way I have them on hand all the time when required. Thankyou
Hi Liz, the recipes are printer friendly. Just click on the printer icon button to print. It only prints the recipe and no pictures.
I have extreme difficulty finding the recipes on your email. I search for the recipe link, but nowhere I can find the recipe. Please provide a direct link for ease of access to recipes. And you.
The email you receive doesn’t have recipe, you come here and the recipe is at the bottom, just scroll down, it’s before comments.
I also often find it extremely confusing to find the actual recipes. So many different links, ads, etc. :(
The recipe is at the bottom of the page, do you scroll down?
Hi Bee
Just to confirm the instant yeast 1 tablespoon for the dough side? Thanks
Hi Christine, yes, it’s 1 tablespoon!
these look really nice. Can you make the rolls and freeze after shaping into balls??
Hi Adele, I am not sure if you freeze the dough and then bake and have the same results. I didn’t try, so I don’t know for sure. But you can freeze the rolls after baking and just heat up in a toaster before serving.