
Easy Dinner Rolls Recipe
In a large bowl, mix the yeast with ¼ cup of warm water.
Let the yeast sit in the water for 10 minutes.
Add two cups of flour, the sugar, nonfat dry milk, melted butter, and salt.
Using a sturdy spoon or a stand mixer, begin mixing the dough.
Gradually add the remainder of the warm water.
Add the remaining cup, or cup and a quarter, of flour until the batter begins to form a dough ball.
If kneading by hand, remove the dough from the bowl and begin to knead the dough forward and then backward in a kneading motion until the dough is firm and elastic. It should spring back when pushed on with a finger. (If using a stand mixer with a dough hook, your mixer will do the kneading for you.)
Put the dough back in the bowl, cover with a towel and put in a warm, draft free spot for about one hour. The dough will rise and double in size.
After the dough has risen, punch it down, knead a couple of times and reform into a ball. Let rest on a cutting board, covered with a towel for 20 minutes.
Cut the dough into 24 equal pieces. Form the pieces into balls and place on parchment paper on a cookie sheet. Cover with a towel again and let rise for one hour.
Preheat the oven to 375°F.
Optional – Beat one egg. Brush the tops of each roll with a light egg coating. Sprinkle sesame seeds, poppy seeds, onion flakes if desired.
Bake for 10 minutes.
Let cool for 1 minute. Serve warm with butter.
The rolls can be made ahead of time and frozen in freezer bags for later use. Defrost rolls when ready to use. Reheat in a low oven for 2 to 3 minutes to warm.
Super Easy Homemade Dinner Rolls

Ingredients
- 1 cup lukewarm water, divided
- 2 tablespoons butter, melted
- 2 tablespoons sugar
- 2 teaspoons salt
- 3 to 3 ¼ cups bread flour
- 3 tablespoons nonfat dry milk
- 2 teaspoons or 1 packet of yeast
Instructions
- In a large bowl, mix the yeast with ¼ cup of warm water.
- Let the yeast sit in the water for 10 minutes.
- Add two cups of flour, the sugar, nonfat dry milk, melted butter, and salt.
- Using a sturdy spoon or a stand mixer, begin mixing the dough.
- Gradually add the remainder of the warm water.
- Add the remaining cup, or cup and a quarter, of flour until the batter begins to form a dough ball.
- If kneading by hand, remove the dough from the bowl and begin to knead the dough forward and then backward in a kneading motion until the dough is firm and elastic. It should spring back when pushed on with a finger. (If using a stand mixer with a dough hook, your mixer will do the kneading for you.)
- Put the dough back in the bowl, cover with a towel and put in a warm, draft free spot for about one hour. The dough will rise and double in size.
- After the dough has risen, punch it down, knead a couple of times and reform into a ball. Let rest on a cutting board, covered with a towel for 20 minutes.
- Cut the dough into 24 equal pieces. Form the pieces into balls and place on parchment paper on a cookie sheet. Cover with a towel again and let rise for one hour.
- Preheat the oven to 375°F.
- Optional - Beat one egg. Brush the tops of each roll with a light egg coating. Sprinkle sesame seeds, poppy seeds, onion flakes if desired.
- Bake for 10 minutes.
- Let cool for 1 minute. Serve warm with butter.
- The rolls can be made ahead of time and frozen in freezer bags for later use. Defrost rolls when ready to use. Reheat in a low oven for 2 to 3 minutes to warm.

For more about this recipe, please visit www.timbercreekfarmer.com. This recipe was originally featured on Timber Creek Farm’s website as a guest post.
Leave a Reply