As I’m sitting here posting this, I have a double batch of these incredible Homemade Dinner Rolls rising on the counter. I get asked to bring these to every family dinner. Every. Single. Family. Dinner. Would anyone like me to bring pie? Cake? Cookies? I ask, but no, the resounding answer every time is that I please bring dinner rolls. They’re a favourite and absolutely nothing beats fresh rolls at a meal.
Homemade Dinner Rolls – Rising
Homemade dinner rolls are ridiculously easy to prepare (don’t be afraid of yeast!) they are so tender and fluffy, and they make a fairly big batch. I’ve been making them for so long I couldn’t even count the amount of times I’ve brought them to a dinner or potluck. I know that there are so many recipes out for no-knead bread doughs and rolls in an hour or less, but I’m kind of old school for these dinner rolls. I like that there are two rising times, it helps the dough become much more tender and develop so much more flavour.
There really isn’t very much hands on time in making roll dough, the yeast does all the work for you, and if you have a stand mixer, this recipe is even faster to prepare. I love that I can add whole wheat flour in this homemade dinner rolls recipe too. You can add up to half of the recipe in whole wheat flour if you choose, or use all white flour if that’s your preference. There’s also the addition of an egg in here for some added richness. I’ve had many passionate conversations with my baking friends about the use of shortening over butter in this recipe, but I must say that the shortening makes a fabulous dinner roll with incredible texture.
You need a few hours from start to finish to make these rolls. But I can’t tell you enough that they’re so worth it!
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- 5-6 cups unbleached all purpose flour (substitute with up to 3 cups of whole wheat if desired)
- 1 ½ tbsp Instant Rise Yeast
- ¼ cup liquid honey
- ¼ cup shortening
- 2 cups warm milk – about 110 °
- 1 large egg, slightly beaten, room temperature
- 1 tsp salt – kosher is best
- Fit your stand mixer with the dough hook attachment.
- Cube the shortening and put it in the bowl of the stand mixer along with 3 cups of flour.
- Add the honey and yeast and blend together on mixer speed 2 for 1 minute. The dough will be messy and chunky from the shortening and honey. Just combine as best you can, it will smooth out more as you add the wet ingredients.
- Add the milk, egg, salt and another 3 cups of flour. Mix on speed number 2 until the dough comes together into a ball. If the dough is sticking to the bowl, add another ¼-1/2 cup flour but no more than that.
- Knead dough for 4 minutes or until you have a nice smooth ball. It should not be sticky any longer.
- Place the dough in large bowl sprayed with cooking spray or coated with olive oil (roll the dough around a few times to coat it with oil too) and cover with a clean towel.
- Place the bowl in a warm, draft-free area to rise. I like the top of the fridge so it's out of the way! It should double in size in about one and a half hours.
- Punch down the dough and roll 36 golf ball-sized pieces for dinner rolls and place into 2 greased 9 x 13 pans. Cover with clean towels or saran and allow to rise in a warm, draft-free area for another hour.
- Meanwhile, heat oven to 375 degrees.
- Remove the towels and bake 25-27 minutes until golden. Allow the rolls to cool for a few minutes, then slide the rolls out of the pan, and cool on a wire rack. Rub the top of the rolls with a pat of butter and sprinkle with sea salt.