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.

birds eye view of homemade rolls on a pink plate.

Activating the yeast:

warm water, milk, sugar in a bowl with yeast sprinkled on top. bubbles start to form. — First, you warm up 1/2 c. water and 1/2 c. milk. The right temperature is 110-115 degrees or about 1 minute and 10 seconds warmed up in the microwave.

After you mix the yeast in with the water, milk, and sugar, wait 5 minutes until it starts to foam and bubble.

yeast becomes activated in warm water, milk, and sugar. bubbles have formed. — If you are using a stand up mixer, add 1/3 c. granulated white sugar in the bowl, then the warm milk/water mixture. Then, add 2.5 tsp active dry yeast and stir. This picture below is an example of me forgetting to stir it together. Life of having a toddler!

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.

Dough proofing in a bowl. — Put dough in a greased bowl and cover with a towel in a warm area for one hour to let it rise.

After an hour, check the bread to see if its doubled in size.

Ready to roll out the dough:

Get two cookie sheets ready with silicone baking sheets or parchment paper.

Cut dough in half on a silicone baking sheet. — Lay the dough out on a floured surface or on a silicone baking sheet and flatten the dough into a round circle.

Cut the dough in half. Place half the dough back in the bowl it came from and place the other half back on the floured surface or silicone baking sheet.

Bread dough cut into 8 equal parts on a silicone baking sheet. — Cut into 8 triangles. 4 on top, 4 on the bottom.

dough with the ends pinched and flipped over. — Take each end of a triangle and fold it into the middle. Pinch so the ends stay in place.

Flip the “triangle” piece of dough over.

rolling a ball of dough with my hands. — 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.

Time to bake:

There should be enough for 8 balls of dough to go on 2 baking sheets.

Cover both trays and let it rise for an hour.

Bake the rolls for 10-12 minutes at 400 degrees.

I brush the rolls with butter once they come out of the oven all baked.

birds eye view of a bunch of homemade rolls on a plate.

Homemade Rolls

Author: rowdyrousculps
Prep Time: 20 minutes
Cook Time: 10-15 minutes
Total Time: 2 hrs 45 minutes
Yield: 16 1x

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Description

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.

Scale

Ingredients

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

Instructions

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.

Notes

Optional- when the rolls come out of the oven, you can brush it with butter on top.

Category: Bread

Nutrition

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.