Warm buttery fluffy homemade dinner rolls are the unforgettable side at meals. They might not be the star but they complete the meal 100%. These dinner rolls are only 8 ingredients and easy to make! Our favorite is to pair these with Roast and Potatoes every Sunday.
They are the perfect copycat to the famous Parker House Rolls (I'd say even better!)
What are Yeast Rolls?
Yeast rolls are your basic dinner roll. They are made of simple ingredients: yeast, flour, butter, eggs, and milk plus some sugar. Often these rolls are also called Parker House Rolls because of a restaurant in Boston that made them famous.
Why You Will Love These Dinner Rolls
- They are the fluffiest dinner rolls without being overly dense like store bought.
- They compliment just about every meal.
- This recipe makes enough to feed a large gathering, or store them for later.
Equipment For Yeast Rolls
I recommend a stand mixer or bosche mixer for these types of dough. The dough is on the sticker side and needs to be kneaded for a 10-15 minutes. It's easier in a mixer than by hand but you can do it by hand!
Ingredients you need for Homemade Dinner Rolls
- All Purpose Flour- not self rising or any specialty flour.
- Yeast- This recipe uses Saf Instant Yeast. It's my favorite brand, and give the bread a delicious flavor and rises beautifully. You can find it in the baking isle. See notes for other options
- Warm water- Luke warm water is perfect.
- Sugar- this will help with proofing the yeast AND flavor
- Egg- adds richness and depth to the rolls.
- Salt
- Butter- what are rolls without butter!! You can use no salt or salted butter.
What Yeast do I buy?
There are a variety of yeasts on your grocery store shelf. They each work slightly different and also can produce a different flavor in your bread. Active Dry yeast, Instant Yeast, RapidRise Yeast. For this recipe I recommend Instant Yeast. It does not need to proof and can rise twice unlike RapidRise. We have used Saf Instant for generations and 100% recommend it. Even King Arthur Baking Company prefers this over everyhing.
PRO TIP: When you buy a packet of Saf Instant store what you don't use in an air tight container in your fridge. As long as it is cold it will last for months and months.
How to Make Homemade Rolls
Step 1: Add your warm water to your mixing bowl.
Step 2: Pour in your yeast.
Step 3: Two Tablespoons of your sugar.
Step 4: While you dont have to, its good to let the yeast and sugar sit together in the warm water for 5-10 minutes to make sure your yeast is active.
Step 5: Turn on your mixer on medium speed and add in your egg
Step 6: Room temperature butter
Step 7: Remaining sugar
Step 8: Add in your salt.
Step 9: ½ cup at a time start adding flour into your mixing bowl on medium speed.
Step 10: Once you get to 4 cups allow to mix for a few minutes then gradually add more until the dough reach desired texture.
Step 11: You want your dough to be slightly pulling away from the sides. It is better to have the dough be a little too sticky than to have too much flour. Too much flour will become dry dense rolls.
Step 12: At about 5+/- cups let the dough knead for a minimum for 10 minutes. The dough will have a beautiful sheen and elasticity when it is ready.
Let Dough Rise
- You can leave your dough in the bowl, or transfer to a larger bowl.
- Cover with a towel to help speed up rising process.
- After 2-3 hours your dough is ready to roll out.
- Lightly dust surface with flour and place dough on it.
Step 1: Roll out to about 1 inch thick. Using about a 4 inch biscuit cutter or a cup about that size.
Step 2: Cut the rolls close together with as little waste as possible between the rolls.
Step 3: Melt butter on a baking sheet. Lightly dip both sides of roll in butter.
Step 4: Pinch the rolls together and lay on side, in one direction.
Parker House Roll Copycat
The fold over technique is how the famous Parker House Rolls are baked. It's also how I grew up eating these homemade dinner rolls so it's how I make them.
Rhodes Roll Shape
You can also take each roll and make it into a dough ball, similar to the Rhodes Roll Shape.
Second Rise
Now that your homemade dinner rolls are in the pan let them rise once more for 20 minutes. This is very important. This second rise will create the most beautiful fluffy roll.
Bake Your Yeast Dinner Rolls
Place your rolls in the oven 350 for 20 minutes! When they are a gorgeous golden brown they're done.
Feel free to top them with a little melted butter after they're done.
Variations
- Use this dough recipe and roll them into garlic knots, or garlic balls, by topping generously with garlic seasoning, Parmesan cheese, parsley and butter.
- We use this same roll recipe to make the best, fluffiest cinnamon rolls!!
FAQ's about Homemade Dinner Rolls
You can use them exactly the same way. RapidRise won't work the same way.
If you are in a hurry, place the rolls in a nice warm spot in your home. If its cold everywhere you can turn the oven on for a bit. Place them near the oven where it is warm.
Yes, if its extra humid or different altitude you may need to add less or more flour. That is why the flour measurements are different for bread.
How To Store Dinner Rolls
Freezing
- Before baking - form rolls and place them up on a baking sheet and freeze. Once solid, transfer the individual rolls into a large freezer zipper bag. Freeze for up to 6 months. When ready to bake, place frozen rolls on a greased baking sheet, cover with plastic wrap, and let thaw and rise.
- After Baking - I like to underbake them slightly. Let them cool completely and then transfer to a freezer safe container. Freeze for up to 3 months. When ready to bake, thaw and then bake at 400 degrees Fahrenheit for 2-3 minutes until golden.
Storing After Baking
If you have leftover dinner rolls, you can keep them at room temp, in an airtight container for 3-4 days. These rolls don't have any preservatives, so they will only keep for a few days before they are stale.
Want to Try Other Recipes? Try These!!
If you are a bread lover then these are a must.
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Homemade Dinner Rolls
Equipment
- 1 Stand mixer
Ingredients
- 3 cups Luke warm water
- 3 Tablespoon Instant yeast like Saf Instant
- 1 Cup Sugar
2 tbs set aside - ½ cup Butter softened
- 1 Egg
- 1 teaspoon Salt
- 5-6 cups flour plus more for surface
- ¼ cup melted butter
Instructions
- Start out by mixing the luke warm water, yeast and 2 tablespoon of sugar.
- Let grow from about 10 minutes to make sure yeast is good.
- Then add remaining sugar, butter, egg, salt.
- Start mixer and add flour ½- 1 cup at a time. Around 4 cups go to ½ C at a time and allow a minute or two in between the next addition so the flour can be throughly mixed in. (About 5-6 cups total- see note).
- Once the desired texture is reach, mix for another 10 minutes.
- Cover with a towel help to warm the dough and speed up rising. Let rise about 2-3 hours.
- Sift flour on a clean counter where you will rough out the dough.
- When ready to prepare rolls, melt about 4 tablespoon butter on large cookie sheet. I like to do this by putting the butter chunk on the cookie sheet and placing the cookie sheet in the oven while it is preheating.
- Roll out dough with rolling pin to about ½- 1 inch thick and cut in to circles with a large cup.
- Take circles and pat each side in the melted butter on the pan. Fold in half and pinch. Align in pan. Once all are in the pan, cover with clean dish towel and let rise another 30 mins.
- Preheat oven to 350°F (180°C). Bake in oven for 15-18 mins or until golden brown.
- If desired brush top of cooked rolls with butter to soften and let cool.
Emily Kemp says
These look so delicious can't wait to try them!
Dawn says
is this regular all purpose flour or self rising or what?
Desarae says
regular flour!
Alicia says
Hello:
I usually like to use milk in most bread recipes that call for water. Either regular cow's milk or carnation milk. Do you know how this affects texture?
Alisha B says
Made these for Thanksgiving and they were a huge hit!
Anna says
Hkw would the technique change if I don't have a mixer? I do have a hand mixer though.
Aubrey says
Hi Anna! You would need to knead the dough by hand, a hand mixer would get stopped up with the thick dough and wouldn't produce the right texture. The beginning phase could be done with a spoon and mixing throughly but once you start to add flour you would have to knead it. I've never tried this recipe by hand. If you try it let me know how it goes! I'm curious!
Anna says
These are hands down my most favorite rolls. My mouth starts to water just thinking about them. Perfect for holidays and Sunday dinners.