This homemade rolls recipe is fool proof and easy to make. It doesn’t matter how you shape this dough. Round, crescent shaped, etc these rolls are soft and lightly sweet. These homemade rolls are great to dip in a warm soup or use as a sandwich bread.
Activating the yeast:
When the yeast is activated:
Next, add the 1/3 c. softened butter, egg, 1 tsp. salt. Slowly, add in the flour. You’ll be using 3 3/4 c. flour total. Make sure not to add more than that. You’ll stop adding flour when you touch the dough and it doesn’t stick back on your fingers.
Ready to roll out the dough:
Get two cookie sheets ready with silicone baking sheets or parchment paper.
Time to bake:Print
These homemade rolls recipe are fool proof and easy to make. They are great to dip in a warm soup or use as a sandwich bread.
- 1/3 c. granulated sugar
- 1/2 c. warm water
- 1/2 c. warm milk
- 2.5 tsp activated dry yeast or 1- (0.25 oz yeast envelope)
- 1 egg
- 1/3 c. softened unsalted butter
- 1 tsp. salt
- 3 3/4 c. all purpose unbleached or bread flour
- Warm the water and milk together in a microwaveable bowl. Warm up to 1 minute 10 seconds to 1 minute 15 seconds. (110-115 degrees.) Make sure the water is warm, not hot.
- Bring out the stand mixer. Place 1/3 c. white sugar in the stand up mixing bowl. Attach the bread hook attachment.
- Pour the warm water/milk mixture with the white sugar. Make sure the liquid is not too hot. If it’s too hot, it will kill the yeast. Not warm enough, and it won’t activate the yeast.
- Add 2.5 tsp active dry yeast and stir. Wait 5 minutes until it bubbles and foams.
- Add the egg, salt, and softened butter and mix.
- Slowly, add the flour in a little bit at a time. Make sure not to add more than 3 3/4 c. flour. I used 3 1/2 c. of flour. When the dough is able to not stick on your fingers anymore, and it doesn’t feel dry, it’s a good sign that you do not need to add anymore flour.
- Place the dough in a greased bowl for an hour, in a warm area, covered with a towel.
- Get two cookie sheet trays ready with silicone baking mats or parchment paper.
- After an hour, and the dough has doubled in size, punch the dough down in the bowl. Take out the dough and place on a lightly floured surface. Divide the dough out into two halves. Put one half back in the bowl it came from, and the other half on a lightly floured surface or silicone baking mat.
- Flatten the dough into a round circle.
- Cut into 8 triangles. 4 on top, 4 on the bottom.
- Take each end of a triangle and fold it into the middle. Pinch the ends so the ends stay in place.
- Flip the “triangle” piece of dough over. Place the dough ball on the silicone baking sheet. Start by rolling it with your fingers, then roll it with the inside palm of your hand. There should be enough for 8 balls of dough to go on 2 baking sheets.
- Cover both trays with towels and let the dough rise for an hr.
- Preheat the oven for 400 degrees near the hour mark of dough rising.
- Using one cookie tray at a time, bake for 10-12 minutes until golden.
- Place rolls on a cooling rack to cool after baking.
Optional- when the rolls come out of the oven, you can brush it with butter on top.
- Category: Bread
- Serving Size: 16
- Calories: 166
- Sugar: 4.6g
- Sodium: 154.8mg
- Fat: 4.5g
- Carbohydrates: 27.2g
- Protein: 4g
- Cholesterol: 21.9mg
Keywords: homemade rolls
Recipe adapted from Allrecipes.com
If you love making rolls, try my white bread recipe.