Soft, buttery, tender and warm, straight out of the oven – these are the best dinner rolls! Once you try this dinner rolls recipe you’ll never want to go back to store bough dinner rolls! I try to avoid adding “the best” in front of my recipes, actually I’ve never done it since every person has a different opinion of what’s “the best” but these dinner rolls are the best! There’s absolutely nothing you can do to improve the taste. They are PERFECT! Soft, tender and warm, straight out of the oven while the butter is still running on the sides - this is what I call dinner! I’ve been working on this dinner rolls recipe for a couple of months now and I’m pretty sure I’ve made them 10 times so far. My family asks for them at least once a week when dinner time comes around. Before I developed this recipe we always relied on the buttery dinner rolls I’ve shared the recipe with you in the past, which it’s still the quick version to great dinner rolls.
Today’s dinner rolls takes a little bit of time, it’s a little more work involved but the results are so worth it! When I first cam up with this idea I wanted to make a buttery, brioche-like soft loaf of bread but somehow I had a hard time finding the right pan size for it. It was too much for a standard 9X5 inch loaf pan and too small for two 8×4 inch pan loaves. After a few more trials I decided to shape the dough into small dinner rolls instead of one loaf. Best decision ever!
And you know what’s even better? You can freeze the rolls just after shaping and bake them as needed. It’s that great? I make two batches of dough, shape and place them on baking sheets, cover well in plastic wrap and freeze. When I’m in the mood for fresh-baked dinner rolls (it happens more than I should admit) I just take the baking sheet out of the oven, unwrap the plastic and leave at room temperature for about 1 1/2 hours and bake as fresh. These dinner rolls have a little twist. Of course they need flour, yeast (afraid of baking with yeast? Read Bread Baking 101- baking with yeast) , water, eggs and butter but also a secret ingredient : Greek Yogurt! Yes, you read that right, I’ve added some to increase the richness of the dough without adding additional eggs or butter, not that eggs and butter are a bad thing when it comes to baking, no, no, no! I just wanted to see if adding yogurt to dough will keep the final result moist longer as it does for cakes or cupcakes. I can honestly say that these are the softest dinner rolls I’ve ever had or made, but can’t guarantee how long they stay soft since they disappear in no time. The longest we had some were two days and they were still soft. If you manage to keep them longer, please let me know if they are still soft.
Soft, tender and warm, straight out of the oven - these are the best dinner rolls!
- 1/2 cup (60 grams) all purpose flour
- 2 tsp dry yeast (I've used Red Star Active Dry)
- 1/2 cup lukewarm water
- 2 eggs
- 1/2 cup Greek yogurt (I've used Chobani)
- 2 tbsp sugar
- 1 tsp salt
- 1/4 cup water
- 3 1/4 cups (390 grams) all purpose flour
- 4 tbsp melted and cooled butter
- 2 tbsp salted butter (for brushing the rolls, optional)
- In a mixing bowl add 1/2 cup flour, 1/2 cup lukewarm water and the dry yeast. Mix to combine and leave at room temperature until bubbly and has a sponge-like texture.
- In a separate bowl whisk the eggs with the yogurt, salt, sugar and the remaining 1/4 cup water.
- With the dough hook attached and the mixer running, add the wet ingredients to the yeast mixture. It's going to be a very sticky batter.
- Now slowly, on low speed, add the 3 1/4 cups of flour, little by little.
- When all the flour is added pour the 4 tbsp of melted butter and slowly increase the mixer' speed from low to high.
- Keep mixing for 2-3 minutes and turn the mixer off. With a wooden spoon or a spatula, clean the sides of the bowl, scraping down the sticky dough.
- Turn the mixer back on and mix on medium-to-high for another 2-3 minutes or until the dough will start to clean itself from the sides of the bowl. It's still going to be little sticky, don't be tempted to add flour.
- With the help of a spatula/wooden spoon put the dough into a clean buttered bowl, cover with plastic wrap and leave at room temperature for about 1 1/2 hours or until doubled in volume.
- Punch down the dough and, with floured hands, take the dough out of the bowl and place it on a floured surface.
- Now divide the dough into 20 pieces, shaping each one into a ball. Place them on baking sheet (at this point you can wrap tightly in plastic and freeze for future use) cover again with plastic wrap or a tea towel and leave at room temperature for another 30-40 minutes.
- Meanwhile heat the oven to 375F.
- Bake the rolls for about 20 minutes or until golden.
- As soon as you take them out of the oven brush them with the salted butter.
Submitting these rolls to this month #Bakeyourownbread
How to participate (the rules):
1.) Blog about bread. It can be a post about baking bread in any form (yeast, wild yeast, quick breads, flat breads, sweet, savory, loaves, rolls, breadsticks, tortillas, scones, biscuits, etc.). It could also be a recipe that uses bread in it or as a base (pizza, bread pudding, etc.). Or it could be an informative post, a tutorial or how-to post (such as how to make sourdough, bread baking essentials, favorite products for baking bread, etc.). It could be a review of a bread-making book. Anything that will inspire us to bake bread at home. If you don’t have a blog and you’d like to participate, please email me a photo of your bread and the recipe and I will create a page for it.
2.) Include a link back to this post or any of the monthly link-up posts
3.) Please link only posts from the current month.
All submissions will be added to a Bake your own bread Pinterest board.
If you enjoyed these dinner rolls, you might also like
Make ahead dinner rolls from The Baker Chick
No knead dinner rolls from Cake Duchess
Homemade dinner rolls from Simply Scratch
Dinner rolls from Brown Eyed Baker
Sending love your way,