Soft White Dinner Rolls
Homemade dinner rolls are SO much tastier than store-bought! These are a lovely addition to your breadbasket, and make great sandwiches, as well.
Our guarantee: These soft, light rolls will rise about 2 3/4" high, and will have a soft (not crunchy) crust and moist, tender interior. Their flavor is pleasantly mild and slightly buttery.
- 1 packet "highly active" active dry yeast; or 2 1/2 teaspoons active dry yeast; or 2 1/2 teaspoons instant yeast
- 7/8 to 1 1/8 cups lukewarm water*
- 3 cups King Arthur Unbleached All-Purpose Flour
- 1 1/4 teaspoons salt
- 3 tablespoons sugar
- 6 tablespoons unsalted butter, at room temperature
- 1/4 cup nonfat dry milk
- 1/2 cup instant mashed potato flakes
- *Use the lesser amount in summer (or in a humid environment), the greater amount in winter (or in a dry climate), and somewhere in between the rest of the year, or if your house is climate controlled.
Directions
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1) If you're using active dry yeast, dissolve it with a pinch of sugar in 2 tablespoons of the lukewarm water. Let the yeast and water sit at room temperature for 15 minutes, until the mixture has bubbled and expanded. If you're using instant yeast, you can skip this step. |
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5) Gently deflate the dough, and transfer it to a lightly greased work surface. Divide it into 16 pieces. |
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10) Remove the rolls from the oven, and after 2 or 3 minutes, carefully transfer them to a rack. They'll be hot and delicate, so be careful. Serve warm, or at room temperature. |
Recipe summary
- Hands-on time:
- 25 mins.
- Baking time:
- 25 mins. to 28 mins.
- Total time:
- 3 hrs 5 mins.
- Yield:
- 16 rolls
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- Recipe comments (109) »
Tips from our bakers
- Brush hot-from-the-oven rolls with melted butter, if desired, for a soft, buttery crust.
- For snowflake rolls, gently shake flour from a sieve atop the warm rolls.
- When making yeast rolls or bread, let the dough rise to the point the recipe says it should, e.g., "Let the dough rise till it's doubled in bulk." Rising times are only a guide; there are so many variables in yeast baking that it's impossible to say that bread dough will ALWAYS double in bulk in a specific amount of time.
| Nutrition Facts | |
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Serving Size 1 roll (49g)
Servings Per Batch 16 |
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| Amount Per Serving | |
| Calories 140 | Calories from Fat 40 |
| Daily Value* | |
| Total Fat | 4.5g |
| Saturated Fat | 3g |
| Trans Fat | 0g |
| Cholesterol | 10mg |
| Sodium | 190mg |
| Total Carbohydrate | 21g |
| Dietary Fiber | 1g |
| Sugars | 3g |
| Protein | 3g |
| * The nutrition information provided for each recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information. | |
Reviews
02/03/2010
THE RECIPE I'VE BEEN SEARCHING FOR! The dinner rolls are easy to make and looked beautiful coming out of the oven. They are soft, light and delicious.
01/30/2010
I have tried a number of different recipes in looking for a soft, light dinner roll. I tried this recipe last night, and it is exactly what I was looking for. The rolls are wonderfully light and soft. I used an egg wash before baking to create an even golden brown, and sprinkled with sssame seeds. They are beautiful, and oh, so good. I think this recipe would also work well for soft hamburger buns. This recipe is definitely a keeper that will be used often in the future.
01/28/2010
I really like these rolls. It's an easy recipe that I make almost entirely in the mixer. They keep well in the freezer and they bake up nice. Personally I like to change the mix by adding a half cup of whole wheat flour which certainly alters the color and texture but adds to the uniqueness of the rolls. People know these aren't store bought.
01/16/2010
I made these with my Zo breadmaker. First time I've ever made dinner rolls and what a success they were! My luncheon guests were very impressed. They are tasty for any meal and as a snack-better go exercise!
01/15/2010
I made these for the first time, and they were wonderful! I even messed up and put in an entire stick of butter, and they still turned out delicious! Will have to make again, but with the right amount of butter this time!
01/05/2010
01/02/2010
Excellent recipe. I made it for the first time yesterday and my family loved it.
01/02/2010
Excellent recipe. I made it for the first time yesterday and my family loved it.
12/30/2009
I made this recipe twice, substituting 1 cup of leftover prepared mashed potatoes for the instant potato flakes, and reducing the water by 1-2 oz. I also used lightly salted butter, and reduced the added salt to 1 tsp., and substituted 1 1/2 packets (approx. 3 tsp.) of Rapid Rise yeast for the Active Dry, using the Quick Dough cycle on my bread machine. One word describes the results: FABULOUS!
12/30/2009
I have made these rolls several times. They just get better and better! This time, I found myself w/o any instant potatoes, but I had just made a couple of baked potatoes for skins, so I used the baked potato and ran it thru my blender. The dough had bits of potato, but the final product was de-li-cious!
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