Forget store-bought rolls that are an afterthought! These homemade soft dinner rolls are incredibly easy to make and utterly delicious, perfect for elevating any meal, from weeknight dinners to holiday feasts. These are the kind of rolls that will become a family favorite, reminiscent of the comforting and approachable recipes you’d expect from the Pioneer Woman herself.
Pioneer Woman Inspired Soft Dinner Rolls: Golden brown and perfectly soft homemade yeast rolls.
If you’re looking for a bread recipe that’s both simple and satisfying, these soft dinner rolls are it. They boast a wonderfully pillowy texture with a delightful chewiness that’s irresistible when you tear into them. These rolls aren’t overpowering in flavor, making them the ideal accompaniment to any dish and the perfect canvas for melting butter and a drizzle of honey. You’ll be amazed at just how easy it is to create bakery-quality rolls right in your own kitchen.
For an even more indulgent experience, consider taking inspiration from these and trying Salted Honey Parker House Rolls for your next special occasion!
While this recipe for homemade yeast rolls is wonderfully basic, it’s also incredibly versatile. Feel free to experiment with adding your favorite flavors! Garlic powder, dried herbs like rosemary or thyme, or even a touch of honey can be easily incorporated to customize these rolls to your liking. Let your creativity guide you!
These soft dinner rolls are definitely worthy of a spot on your Thanksgiving or holiday dinner menu, becoming a staple alongside your turkey and other festive dishes.
To begin, you’ll prepare the dough. In the bowl of your stand mixer fitted with a dough hook or paddle attachment, combine the warm milk, yeast, and a tablespoon of sugar. Gently stir these together, cover the bowl, and let it sit for about 5 minutes to allow the yeast to activate or “bloom”.
Once the yeast is foamy, add the remaining sugar, egg, softened butter, salt, and one cup of flour to the bowl. Beat on low speed for approximately 30 seconds, then use a rubber spatula to scrape down the sides of the bowl, ensuring all ingredients are incorporated.
Gradually add the remaining flour, being mindful that you might not need all of it. The goal is to achieve a dough that is still slightly sticky. Continue to beat or knead on medium speed until the dough comes together cleanly, pulling away from the sides of the bowl. This should take about 2 minutes.
Keep the dough in the mixer and knead for an additional 2 minutes. Alternatively, you can transfer the dough to a lightly floured surface and knead by hand for a couple of minutes to develop its smooth texture.
Lightly grease a large bowl with oil. Form the dough into a ball and place it in the greased bowl, turning it to coat all sides with oil. Cover the bowl tightly with plastic wrap and allow the dough to rise in a warm place for 1 to 2 hours, or until it has doubled in size. This first rise is crucial for developing the light and airy texture of the rolls.
Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan, preferably glass for even baking, or two 9-inch round baking pans. You can use other pan sizes if you prefer, adjusting baking time as needed.
Once the dough has doubled, gently punch it down to release the air – this is often referred to as “knocking it back.” Divide the dough into 14 to 16 equal pieces. A bench scraper can be helpful for this step, though perfect uniformity isn’t essential.
Shape each piece of dough into a smooth ball. A simple technique is to gently roll each piece into a rough ball, then place it in your palm and pull the edges underneath to create a smooth top. Finally, lightly roll the ball on the counter to even out any seams.
Arrange the dough balls in your prepared baking pan(s), leaving a little space between them to allow room for their second rise. Cover the pan(s) loosely with plastic wrap and let them rise again until puffy, which will take approximately 45 minutes to 1 hour. This second rise contributes to the final soft and fluffy texture of the rolls.
Position an oven rack in the lower part of your oven and preheat to 350°F (175°C). Bake the rolls for 20 to 25 minutes, or until the tops are beautifully golden brown. Rotate the pan halfway through baking to ensure even browning. If the tops begin to brown too quickly, you can loosely cover the pan with aluminum foil to prevent over-browning.
Once baked, remove the rolls from the oven and immediately brush them generously with melted butter (or honey butter for a touch of sweetness). Allow them to cool slightly before serving. Brushing with melted butter not only adds a lovely sheen but also helps keep the rolls wonderfully soft and prevents them from drying out too quickly.
These homemade yeast rolls are destined to become a cherished part of your recipe collection, perfect for holidays and everyday meals alike. Enjoy the simple pleasure of homemade bread!
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Adapted from Sally’s Baking Addiction
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Ingredients
- 1 cup (240ml) whole milk, warmed to approximately 110°F (43°C)
- 2 1/4 teaspoons (1 packet) instant yeast
- 2 tablespoons granulated sugar, divided
- 1 large egg
- 1/4 cup (60g) unsalted butter, softened to room temperature and cut into 4 pieces
- 1 teaspoon salt
- 3 cups (375g) all-purpose flour or bread flour (you may not need all of it)
- Optional topping: 2 tablespoons melted unsalted butter (or honey butter), sea salt flakes
Instructions
- In a stand mixer bowl, combine warm milk, yeast, and 1 tablespoon sugar. Stir lightly, cover, and let sit for 5 minutes.
- Once yeast is bloomed, add remaining sugar, egg, butter, salt, and 1 cup flour. Beat on low for 30 seconds, scrape down bowl sides.
- Gradually add remaining flour until a slightly sticky dough forms. Beat or knead on medium speed until dough pulls away from bowl sides (about 2 minutes).
- Knead dough in mixer for 2 more minutes or by hand on a floured surface for a couple of minutes.
- Grease a large bowl, place dough in bowl, turning to coat with oil. Cover with plastic wrap and let rise in a warm place for 1-2 hours, or until doubled.
- Grease a 9×13 inch glass baking pan or two 9-inch pans. Preheat oven to 350°F (175°C).
- Punch down risen dough and divide into 14-16 equal pieces.
- Shape each piece into a smooth ball.
- Arrange in prepared pans, leaving space for second rise. Cover and let rise for 45-60 minutes, until puffy.
- Bake in preheated oven for 20-25 minutes, or until golden brown, rotating pan halfway through.
- Remove from oven and brush with melted butter (or honey butter). Cool slightly before serving.
Recipe Notes
- Glass pans are recommended for more even baking compared to metal pans.
- Easily add flavors like fresh herbs, garlic powder, or dried fruit to customize the rolls.
- For a vegan version, refer to reader comments in the original post for detailed substitutions (vegan butter, plant-based buttermilk, etc.).
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