Easy Dinner Rolls

I know what you are thinking. The only "easy" dinner rolls are the ones that you go to the store and buy. But you know that I'm not going to be doing a post about that, so you're probably scoffing at the fact that I'm bold enough to proclaim making homemade rolls "easy". But it really can be. If you've never tried making bread from scratch, don't sell yourself short thinking that it'll be too hard. Sometimes the most difficult part of bread-making is the vague directions (3-4 cups flour, let rise until doubled, etc), but I've found that the inexact directions leave some room for error, which you don't always have in other recipes. I've done my best to take some step-by-step pictures so that you will kind of have something to compare to as you are working, but I bet once you give bread-making a shot you'll find that it's not as bad as you once thought.

Easy Dinner Rolls


1 1/2 cups warm water (I just let our tap run as hot as it gets; warm enough that it's uncomfortably hot to test with your finger, but not so hot that it'll burn your finger)
1 tbsp active dry yeast
2 tbsp white sugar
2 tbsp vegetable oil
1 tsp salt
Approximately 4 cups flour (I usually use closer to five when it's all said and done)

In a large bowl, stir together the warm water, yeast, and sugar. Let stand until the yeast has dissolved, about 10 minutes.

If your yeast is fresh, a semi-thick film should form as the yeast dissolves. If this does not form, chances are your yeast has died and subsequently the bread will not rise

Add the oil, salt, and 2 cups of flour; mix well. Stir in the remaining flour, 1/2 a cup at a time, until the dough has pulled away from the bowl and is no longer sticky. Turn out onto a lightly floured surface and knead until smooth and elastic (you may need to add more flour here if you didn't add enough flour in the previous step and the dough is still quite sticky--it also helps to brush flour onto your hands if the dough starts to stick).

Before kneading

After kneading

 Lightly oil a large bowl and turn dough in the bowl to coat. Cover with a damp cloth and let rise in a warm place until doubled, about one hour (we keep our house pretty cool in the winter months, so I will always preheat my oven to about 200* when I start adding the flour, and then turn it off once it preheats. I'll crack it open to let some of the heat escape and then let the bread rise in the oven).

Post-rise

Deflate the dough by punching it down (always fun!) and turn it onto a lightly floured surface. Divide into desired number of rolls (12-14 large rolls or 20-24 small rolls) and form into round balls. Place on a lightly greased baking sheet, cover with a damp cloth, and let rise until doubled, approximately 45 minutes.

Before rising. I made 24 rolls (a little larger than golf ball size before rising) and used two baking sheets, but could have easily put them all onto one. They would have likely been touching after they rose, but there's nothing wrong with that.

Bake 12-13 minutes in a 400* preheated oven or until golden brown.

Delicious!

Rolls are served best fresh out of the oven, but if you have to make them in advance like I had to for Thanksgiving, it's better to heat them in the oven than the microwave if you want to serve them warm.

I should also mention that I tried making a knock-off of Texas Roadhouse's cinnamon butter to serve along with these (a brilliant idea from a co-worker), but the recipe I found massively failed. If you've got a good one I'd love to hear it!