These are very simple to make dinner rolls comes out buttery, tender, light and fluffy. It tastes heavenly.
There is nothing better than a warm, homemade dinner roll, especially when it is spread with some soft butter. You can have these rolls with some fried chicken/ grilled chicken/ creamy curry – you name it. I love to have the left over rolls for breakfast with a nice smear of butter and jam…big fan of that.
I love that these rolls have a hint of sweetness from the brown sugar and honey that is added, but it is not too much. So these rolls can be used to make sandwiches too.
I’m sure that for most of you, making bread seems intimidating. But trust me, it is not that difficult. Try out this recipe and you’ll know what I am talking about. Although I warn you, if you start baking homemade rolls for your family, you’re going to be asked to make it every time from now to eternity…I hope so. 😀
So here goes the recipe:
- 3/4 cup milk
- 1/4 cup buttermilk
- 1/4 cup honey
- 1/4 cup light brown sugar, packed
- 114 grams butter
- 3 1/4 cups all purpose flour, divided
- 2 tsp instant yeast
- 1 egg, at room temperature
- 1 tsp salt
- more melted butter to brush
- You can make the rolls in any shape you like.
- Make sure you cool the milk mixture to a temperature of about 115F. Don’t pour hot milk to yeast, killing the yeast is a big no-no.
- These rolls can be shaped and kept in the refrigerator if you want to make them ahead. Just cover them and refrigerate for upto 24 hours. Then take out the rolls 1 hour before you plan to bake them.
- It is always better to place the dough in a warm location for it to rise well, I usually turn on my oven for 1 minute, then turn it off. I then place the dough inside to rise.
- When eating it the next day, make sure you warm it.
- In a saucepan, combine milk, buttermilk, honey, brown sugar and butter. Stir until the butter has melted, do not boil. It may look separated, that’s fine.
- Remove from heat and let it cool till it turns just warm and not too hot (115 F).
- Meanwhile, whisk together 1 1/4 cup of flour, salt and yeast in a large bowl.
- Once the liquid mixture cools down a bit, pour into this flour mix, stir well.
- Mix in egg.
- Gradually add in remaining flour, and mix with a spatula.
- Now knead the dough well till you get a smooth texture. The dough shouldn’t stick to your hand. You can add a tad bit more flour if needed, don’t add too much. Finally the dough should be extremely soft and smooth.
- Place the dough in a greased bowl and turn the dough so that the dough gets coated in oil.
- Cover with a plastic wrap and keep in a warm location for it to rise well for 1 1/2-2 hours.
- Remove the plastic and punch it down to remove excess air.
- To make rolls, take small ball of dough and flatten it well on the palm of your hand.Brush with melted butter and fold both sides onto each other.Place seam side down onto a well greased 9 by 13 baking pan.
- Repeat with remaining dough and brush the top with more melted butter.Let the rolls sit on a warm location for half an hour or more, till the rolls fill the pan.
- Meanwhile preheat the oven to 180C.
- Bake the rolls for 12-15 minutes.
- Finally turn on the top flame for that golden toasted color on top of the buns.
- Once baked, brush with remaining butter.Serve hot.
Recipe adapted from my favorite Divas Can Cook
15 thoughts on “Easy Dinner Rolls”
As usual, mind blowing pics!
Thank you Aysha
If using active yeast,how much do I use?
Use the same amount.
hi, how much of -dry active yeast do i use? how much sugar to ferment- pl help.
Hey! You can use 2 tsp of yeast. Add the same amount of brown sugar as mentioned in the recipe. Make sure that you ferment the yeast first and then add to the dough mix.
you have such awesome recipes but with instant yeast. I do not get instant yeast
where I live but i do get dry yeast. It would be of great help if you could give the equivalent for dry yeast as well. (otherwise i have to msg you each time – haha!!) thanku so much for your time and repy.
You are most welcome 🙂
Active dry yeast and instant yeast can generally be used interchangeably, one-for-one (although active dry yeast may be slower to rise). So if a recipe calls for instant yeast and active dry yeast is used instead, you may want to consider adding an extra 10 to 15 minutes for the rise time.
is fresh yeast always mentioned as “fresh”?
one more question before i make it – i do not generally have so much butter in my diet,
can i substitute oil for butter? pl help quickly – thanku
I am not sure if oil will give the same result as butter.
hi, sorry for my late reply– i tried the rolls and they were delicious.. It just melted in the mouth!! thanku
Yaay!! So delighted to know that. Thanks for the feedback. 🙂
Saaaaaadia!!!!! Jazak Allah khair…. for this awesome recipe!!!! Turned out perfectly masha allah…. In this lockdown situation where bakeries are shut, this was a saviour for today’s iftar!!!! Thaaank you soo much!!!!
Awww I’m so happy ro hear that. You are most welcome:)