Yes, making bread and rolls can be intimidating, but I promise it’s easier than it looks! And whether you’re a bread-making-pro or newcomer, this recipe will become a new favorite. It has NEVER failed when I want a fluffy, buttery, melt-in-your-mouth roll.
Usually when any bread recipe fails, the culprit is old yeast. To avoid that problem, I always store my yeast in the freezer. No need to thaw or get to room temperature before you use it – just straight from the freezer is fine.
So now that we’re clear on how easy and delicious homemade rolls are, make a batch of these, cut a warm one in half, smother with some butter (and perhaps even homemade raspberry jam) and be prepared to melt away to your happy place. I won’t even judge you if you even enjoy 3 or 4 rolls like that before sharing. This recipe makes 36 so there will be plenty to go around.
Combine butter, water, yeast and sugar. Mix gently and let sit 3-5 minutes until bubbly.
Add eggs, salt, baking powder and 2 cups flour. Mix well. Add remaining 4 1/2 cups flour and mix until combined.
Cover bowl with plastic wrap sprayed with nonstick spray and let rise about 1 hour, or until doubled in size.
Divide dough in half and roll each half into a large circle, using extra flour as needed. Slice each half into 16 equal slices. Roll each piece starting at the large end. Place on a greased or silicone mat-lined cookie sheet. Let rise an additional 30 minutes.
Bake at 400 degrees for 12 minutes.
Rub a cold stick of butter over warm rolls when they come out of the oven, if desired.
* Make sure your yeast is fresh (I store mine in the freezer).
* To make whole-wheat dinner rolls, sub out half of the all-purpose flour with whole-wheat flour.
* Warm water should be between 110-115 degrees F. I just feel the tap water with my fingers and it should sting a bit, but not cause you to jerk your hand away.
What I Used
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