I love a good dinner roll. These fluffy dinner rolls from Our Best Bites are very good. I don’t think I prefer them over my potato rolls, but they are pretty darn good. I’m just partial to potato rolls. I am all about sharing recipes no matter where they come from. If the recipe is great then I feel like it’s my job as a food blogger to post it, even though it isn’t my own recipe. It’s not all about tooting your own horn, but sharing delicious food. Don’t you agree?
Recipe by Our Best Bites
What Is The Difference Between Instant Yeast and Active Dry Yeast?
The two types of yeast can be used interchangeably.
However, active dry yeast needs to be dissolved in water before using while instant yeast can be mixed right into the dough.
How Long Will Yeast Keep?
Once the package or jar of yeast has been opened, it needs to be kept in a jar with a tight fitting lid in the refrigerator.
Refrigerated yeast will keep up to 4 months, or can be frozen for 6 months.
How Do You Reheat Dinner Rolls?
Dinner rolls can be reheated in the oven or in the microwave.
For the oven, place dinner rolls in a baking dish and brush the tops with butter.
Place the rolls in a 350 degree oven for 7-10 minutes.
To reheat rolls in the microwave, moisten a paper towel with water and place over the rolls.
Then cover with another paper towel or a kitchen towel.
Microwave on low to medium power – 30 to 50% – for about a minute.
Fluffy Dinner Rolls
Fluffy Dinner Rolls
- 2 Cups Whole Milk, must be whole
- ½ Cup Sugar, Plus 1 tablespoon, divided
- ⅓ Cup Unsalted Butter
- 2 teaspoons Kosher Salt
- 2 Packages Yeast, 4½ teaspoons Instant
- ⅔ Cup Warm Water
- 8-9 Cups All-Purpose Flour
- 3 Eggs, Beaten
- In a sauce pan, combine milk, 1/2 cup sugar, butter and salt.
- Heat over medium heat until the butter has melted completely.
- Remove from the heat and allow to cool to lukewarm. If the mixture is too hot it will kill the yeast.
- Meanwhile, dissolve the yeast and 1 tablespoon of sugar in the warm water. The mixture will become big and puffy. If it does not then your yeast is bad or the water is too hot or cold. The mixture must be puffy and bubbly in order for you to move on in the recipe.
- In a kitchenaid or large mixing bowl, combine the milk mixture and 3 cups of flour for 30 seconds.
- Add the yeast mixture and beat on high for 3 minutes.
- Add the 3 beaten eggs and up to 6 more cups of flour. I used 5 1/2 more cups of flour. The dough should be soft and will stick to your finger when touched.
- Place the bowl in a warm place with a clean towel over it. Allow it to rise until doubled, about one hour.
- Turn the dough out onto a lightly floured surface, and divide in half.
- Spray two 9x13 inch baking dishes.
- Roll the dough out into a rectangle and cut into 12 pieces.
- Shape into balls and place in the baking pan.
- Repeat with remaining dough until pans are full.
- Allow to rise for 30 more minutes with a clean towel over the pans.
- Bake at 375 for 15-18 minutes.
- Remove from oven and immediately spread butter over the tops of the hot rolls.
These have been my go to rolls! Perfect! Fluffy, delicious! Planning a dinner for my dad’s 80th birthday. I’m back to print these…. again! Thank you so much!!
Hurray! We love to hear that! Happy birthday to your dad!! Thank you for the feedback!
I made these for Easter and they were wonderful!!!! Great texture. This will be my go to roll recipe. Thank you!!!!
Yay!! Thanks Katie!
Thanks for the recipe. I am going to try these for canadian thanksgiving. Did you use a dough hook or a regular paddle on your kitchenaid? thanks.
These look great! I am always on the look out for a great dinner roll!
I too LOVE potato rolls!!! Well, I love any roll 😉
Janey – UtValleyFoodie
I know of some bloggers who use “inspiration” from another blogger's recipe & then don't give credit. So low of them! We are all recipe cookers.
These rolls look fantastic!!