Easy Homemade Rolls are soft and fluffy. The smell that will fill your home as these rolls bake is amazing. There is no reason to be intimidated by bread making because this recipe is as easy as they get.
My mom is from Argentina. Every morning when she was growing up, a man with a cart would walk down the street by her house selling fresh baked bread. As you can imagine, my mom has a deep love for fresh bread. She passed that love on to me.
I love the smell of homemade bread. It brings back all kinds of childhood memories. When ever I make these Easy Homemade Dinner Rolls, my kids stay close to the kitchen. As soon as I pull the rolls out of the oven, they are right by my side with their puppy dog eyes begging for a hot roll.
Give these rolls a try. You will be so happy you did! They are the perfect addition to any meal.
With love from my kitchen to yours,
Carrie
Easy Homemade Dinner Rolls
2 tbsp. dry yeast
2/3 cup of sugar
1 1/2 cup warm water
2/3 cup butter, softened
1/2 cup instant mashed potatoes (1/4 cup mashed potatoes flakes mixed with 1/2 cup of boiling water)
1 1/2 tsp. salt
2 eggs
6 to 7 cups of flour
- In a mixing bowl, add the warm water, yeast, and sugar and mix together until the yeast and sugar is dissolved.
- Mix in the butter, potatoes, salt, eggs, and 3 cups of flour.
- Using a dough hook, gradually add the remaining flour one cup at a time and mix just until the flour disappears. Mix until the dough starts to pull away from the sides of the bowl and it is smooth and slightly tacky.
- Place the dough in the lightly greased mixing bowl. Spray two 12 inch strips of plastic wrap with baking spray. Place the plastic wrap directly over the top of the dough. Place the dough in a draft-free spot and allow to rise until double in bulk.
- Preheat oven to 350 degrees. Shape dough into 24 golf ball size balls. Place the dough balls into two greased 9 x 13 pans. Cover the dough with the greased plastic wrap and allow to rise until double in bulk.
- Remove the plastic wrap and bake for 20-22 minutes or until the rolls are golden brown.
How long does each rise approximately take? Is it possible to freeze the dough after the 2nd rise before baking?
Jana,
It all depends on how warm your house is. Mine usually take between 30 to 45 minutes. You just want them to be double in bulk. An more than that and it will start to effect the flavor. I wouldn’t freeze them after they rise for a second time. If you want to freeze them to use them later shape them and then freeze them after you mix the dough up. There really is no reason to let them rise if you are not going to be using them right away. I hope this helps. If you have any other questions, don’t hesitate to ask.
Carrie
Hello,
On your recipe it says to add butter, margarine, eggs etc etc but there is no margarine In the ingredients I didn’t know if that was a typo or and either or kind of thing just wanted to make sure before I make them!
Thanks,
Kara
Kara,
I use to use both margarine and butter in the recipe. I have since found that I like using just butter. I guess when I posted the recipe I must have missed that. Sorry! I hope you have a great Thanksgiving!
Carrie
Made these rolls this weekend…my first attempt at dinner rolls. Your step-by-step directions with pictures were so helpful. The rolls were delicious. Thanks so much.
super awesome…thanks so much!!! I ended up using water bc I don’t have enough milk. I am about to put them in the oven and they look awesome. Thanks for your speedy response!
these look so yummy and i can’t wait to make them. I was just wondering if you meant 1 1/2 c. of warm water instead of warm milk…I am not much of a baker so I wanted to make sure before I followed through with the recipe. Thanks 🙂
Jess,
Thanks for stopping by. You really can use either water or milk in this recipe. If you don’t have any milk you can substitute it for 1 1/2 cup of warm water. I hope you enjoy the rolls!
Carrie
Your rolls look amazing! They look just like store bought rolls but I’m sure they taste twice as good! I am going to make these for sure! How do you get them to be so perfectly round on top?
Stephanie,
To get them round on top when you are shaping the dough you have to pull from the top center of the dough and pull it to the bottom. I just repeat this until it is smooth, round and tight. It takes a few times of trying this technique to get the hang of it.
Yum I love home made rolls. I’m going to make these for sure.
Joann,
These are Dave’s favorite rolls. I don’t make them very often but when I do he eats a bunch.
Let me know what you thing of them.
Carrie, Just came by to say hello and take a look, you are on the right path this post is beautifully written and your pics are much better than mine where when I started keep plugging and just do what you can, you will get there!
Kelley,
Thank you so much! It is so nice to be able to get advice from somebody who has been in my place before. You are such a sweetheart!
Barb,
I haven’t ever tried the heating pad method. I imagine it would work just fine. I have placed it in a oven that was set at 200 degrees. If you are in a hurry you could try that. I don’t like this method as much because I think it slightly changes the texture of the bread. A lot of times I will set the bowl with the dough on my stove top while I am preheating my oven. Really as long as it is in a draft free spot it will be just fine. I hope this helps. If you have any other questions don’t hesitate to ask.
Carrie, Where do you put your dough to rise? Not sure where to find a warm enough place for rising purposes. I have heard placing your bowl on a warm heating pad works. Have you tried this method?