In this instructable, I will show you how to make soft buttery dinner rolls. This Amazing Dinner Roll recipe is really easy to make and we don't use a mixer or knead the dough! I love homemade dinner rolls around the holidays. Especially the smell. And then when you leave your house and come back after an hour or two, you get blasted with the smell of homemade rolls....mmm. If I can make them you can make them, let's get baking! :)

Don't forget to follow me and check out my other instructables.

If you have any questions or comments leave them down below and I will get back to you as soon as I can.

Follow the easy steps below or watch the video tutorial, or better yet do both! :)

Step 1: Ingredients/Tools

Print the recipe here if you like.

Ingredients:

1 cup milk (whole, 2%, etc.)
1/4 cup water (filtered)
1/2 tsp. of sugar, white granulated (for the yeast)
2 1/4 tsp. of active dry yeast
1/2 cup of oil (vegetable, olive, etc.)
1/4 cup of sugar, white granulated
1 tsp. of salt
2 large eggs
4 to 5 cups of bread flour or all-purpose flour (Closer to 4)
melted butter for basting

Tools:

bowls
whisk
wooden spoon
damp cloth or plastic wrap
pizza cutter or knife
basting brush
sheet pans

The above links are affiliate links. As an Amazon Associate I earn from qualifying purchases.

Step 2: Prep the Yeast

First we want to start our yeast. Add your water to the milk, along with the 1/2 tsp. of sugar. The sugar is food for the yeast. It is probably not needed since there are sugars in the milk but I always add it. :) Now heat up the liquid until it is 105 F to 115 F. Until it is like a hot bath temperature. Now add in your yeast and agitate it a bit with a fork or whisk, then let it sit for 10 minutes until it gets foamy/frothy. If after 10 minutes it isn't foamy or frothy, start again. Either your liquid was too hot or too cold, or the yeast is old/bad.

Step 3: Sugar, Oil, and Eggs

Next in a large bowl let's add in the oil and our 1/4 cup of white granulated sugar, or if you would like the rolls to be sweeter, add in 1/2 cup of sugar. Then add the eggs and whisk to combine them all.

Step 4: Combine and Stir

Now let's combine our yeast mixture with our egg mixture and whisk that together. Next add in about a cup of flour, and stir it together with a wooden spoon. Then add in another cup, before you stir that in, add in your salt on top of the flour, then mix that in. Next continue adding and mixing in flour until the dough comes together and peels away from the walls of the bowl. DON'T just dump in all the flour at once :). Chances are you will only wind up using 4 to 4.5 cups of the flour. We want the dough to be a little sticky.

Step 5: Let It Rise

Now place the dough in a large greased bowl (I just used a bit of olive oil), then cover it with a damp cloth or plastic wrap and set it in a warm place in your house and let it rise. Let it rise for 2 hours, or until the dough doubles in size.

Step 6: Roll and Baste

Now take the dough and break it apart into two large dough balls. Then roll them out into a circle, kind of like if you were making a pizza. Next baste the top with melted butter, mmmm butter....haha.

Step 7: Cut, Roll, Place

Now we cut the dough with a pizza roller or knife until we get several wedges. Then roll in from starting with the wide side, next you can bring the points in to from a crescent shape if you want, or just leave as is. Alternatively, you can just cut the dough into several small pieces and roll them up into balls, but this is more fun, and they look cooler. :) Place them on a greased sheet pan or use parchment paper or a silicone baking mat. Don't over crowd them, they will rise again. However if you don't mind them touching each other that is totally fine.

Step 8: Cover and Rise

Now let's cover them again with plastic wrap or a damp towel, then let them rise for another 2 hours, or until doubled in size. Lots of rising time, but not a ton of active time. :) Once the rolls have risen, let's bake them in a preheated oven at 375 F (190 C) for 13 to 18 minutes. In my oven 14 minutes is usually the perfect amount. Every oven is different, so start with a low number and check them. When they are golden brown on top, and a bit springing when touched, they are ready to go.