Staying on Budget

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Dinner Rolls

Dinner rolls are great to take to different parties. They are not much more work than making bread from scratch and who doesn't love a roll?

Dinner rolls are the perfect addition to special holiday meals. This seems to be the only time I make them. We eat rolls three times a year…. Thanksgiving, Christmas and Easter. I’m not sure why we don’t think to make them for other occasions. These rolls would be perfect for a pot luck. 

Equipment for Making Rolls

Instant Read Thermometer

Yeast will activate between 110° and 115°. If it is too cold then it will take longer to activate if it is too warm it will die. I like to use a instant read thermometer to make sure the temperature is perfect.

Stand Mixer

I like to use a stand mixer with a bread hook attachment for this recipe because I like the process of making bread without the work of kneading. 

Kitchen Scale

I always use a kitchen scale when making rolls. This ensures they are all the same size. 

9 x 13 inch pans

You will need two of these pans for this recipe. It will make 24 rolls. 

By Hand

You can also make this recipe by hand, which can be a bit therapeutic to be honest.  

However you choose, delicious rolls will be the output that you’ll want to make again and again.

Let's Make Rolls!

Stand Mixer

  1. Heat water between 110° F and 115° F.  If the yeast is too cold it will take longer to activate if it is too hot then it will die.
    • Be mindful if you are placing the heated water and milk in a cold bowl because it will cool the water. I usually aim for about 118° F and after adding the water to the bowl it will cool to about 112° F
  2. Add to a large bowl or stand mixer bowl and stir:
    • Water
    • Yeast
    • 1 teaspoon sugar
  3. Let stand for at least 10 min. When you start to see these bubbles you will know your yeast has activated.
  4. Heat milk and butter between 110° F and 115° F.
  5. Turn the mixer on low then add:
    • 1/3 cup sugar
    • eggs
    • milk
    • butter
    • 3 cups flour
    • salt
  6. Slowly incorporate flour 1/4 cup at a time until a soft dough is formed.
  7. Using the stand mixer with dough hook on low speed (2-3) for 6 minutes.  
  8. Lightly flour a surface and remove dough from mixer then knead the dough a few turns about 5.
    • To knead – put the palm of your hand in the center of the dough and press down and away from you. Fold the dough back into a ball and repeat.  Poke your finger in the dough to be sure it springs back.  If not keep kneading.
  9. Place 1/8 teaspoon of olive oil a large bowl spreading evenly then add dough turning once so the top is oiled and cover bowl with a cloth.
  10. Place in a warm dry place for 1 hour or until the dough doubles in size. I like to set my oven at 170° then turn off and place the dough inside the oven.
  11. Grease 2 baking pans 9 x 13 inch
  12. After the dough has risen punch down. 
  13. Divide the dough in 1/2 ( I use the kitchen scale to make sure it is even)
  14. Divide each portion into 12 pieces. I also use a kitchen scale for this. 
  15. Shape each piece into a ball and place in the baking pan.
  16. Cover and place back in your warm dry place for about 30 minutes to 1 hour.
    • If you use an oven then preheat again to 170° F and turn off once the oven is preheated. 
  17. After the dough has risen again place the rolls on the stove.
  18. Preheat oven to 375° F and bake for 20 – 25 minutes.
  19. Brush the tops with oil if desired. 
  20. Remove from pans and cool completely on a wire rack.

By Hand

  1. Heat water between 110° F and 115° F.  If the yeast is too cold it will take longer to activate if it is too hot then it will die.
    • Be mindful if you are placing the heated water and milk in a cold bowl because it will cool the water. I usually aim for about 118° F and after adding the water to the bowl it will cool to about 112° F
  2. Add to a large bowl and stir:
    • Water
    • Yeast
    • 1 teaspoon sugar
  3. Let stand for at least 10 min. When you start to see these bubbles you will know your yeast has activated.
  4. Heat milk and butter between 110° F and 115° F.
  5. Add to the bowl and mix well:
    • 1/3 cup sugar
    • eggs
    • milk
    • butter
    • 3 cups flour
    • salt
  6. Slowly incorporate flour 1/4 cup at a time until a soft dough is formed.  
  7. Lightly flour a surface and remove dough from bowl then knead the dough for about 8 minutes until smooth and elastic.
    • To knead – put the palm of your hand in the center of the dough and press down and away from you. Fold the dough back into a ball and repeat.  Poke your finger in the dough to be sure it springs back.  If not keep kneading.
  8. Place 1/8 teaspoon of olive oil a large bowl spreading evenly then add dough turning once so the top is oiled and cover bowl with a cloth.
  9. Place in a warm dry place for 1 hour or until the dough doubles in size. I like to set my oven at 170° then turn off and place the dough inside the oven.
  10. Grease 2 baking pans 9 x 13 inch
  11. After the dough has risen punch down. 
  12. Divide the dough in 1/2 ( I use the kitchen scale to make sure it is even)
  13. Divide each portion into 12 pieces. I also use a kitchen scale for this. 
  14. Shape each piece into a ball and place in the baking pan.
  15. Cover and place back in your warm dry place for about 30 minutes to 1 hour.
    • If you use an oven then preheat again to 170° F and turn off once the oven is preheated. 
  16. After the dough has risen again place the rolls on the stove.
  17. Preheat oven to 375° F and bake for 20 – 25 minutes.
  18. Brush the tops with oil if desired. 
  19. Remove from pans and cool completely on a wire rack.

Check out some of our other bread recipes

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