These homemade dinner rolls come together very quickly and create the most soft, fluffy and delicious rolls that you will want to make time and time again.
You guys, I’ve made these rolls three times already this week! Partially because we are clean out of bread and I’m avoiding the supermarket. Also partially because I wanted to make sure I had this recipe absolutely perfect before sharing it.
I made these three different ways so that I could share the normal recipe, a dairy-free option and a version using plant based milk and butter.
I’m not exaggerating when I say that these rolls have only 10 minutes (probably less!) of hands-on time, as long as you have a stand mixer with a bread hook.
Otherwise, you’re going to have to knead for a good ten minutes or so. If nothing else, it’s a good arm workout!
Another reason I love this recipe is because it uses Rapid Rise Yeast. We all know that right now everyone and their mother is baking bread. But most are using the regular fast acting yeast, which is becoming increasingly hard to find in the grocery store. Rapid Rise Yeast, however, is in abundant supply – at least where I live. Woohoo!
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So you start by mixing the flour, yeast and salt together in the bowl of a stand mixer. Next, add the warmed milk, water, agave and butter. It’s these “wet” ingredients that you can play around with in order to make this recipe dairy-free or not.
The original recipe calls for regular milk (any percent) and butter. But since I can’t eat dairy right now due to my son’s cow’s milk protein allergy, I’ve been making these rolls with oat milk and plant based butter (Country Crock Planter Butter with Avocado Oil). You can also substitute the agave for honey.
Finally, you can also completely eliminate the milk and butter and just make the recipe with 3/4 warm water if you prefer. The texture won’t be as light and fluffy – they turn out a little chewier but they are still delicious.
I had to add in this last photo because I thought it was too funny. I was attempting to catch the light and fluffy texture of the bread. What I didn’t realize was that my little helper was trying to sneak a roll for himself while I was taking the photo! Cute, right?
I can’t blame him. They are just THAT delicious. I can’t keep my hands off them either!
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Quick Homemade Dinner Rolls
- Stand Mixer
- 2 ½ cups all purpose flour
- 1 packet Fleischmann’s RapidRise Yeast (2 ¼ tsp)
- ½ tsp kosher salt
- ½ cup milk or use dairy free milk (I use oat milk)
- ¼ cup water
- 2 tbsp salted butter or use plant based butter
- ¼ cup agave or honey, or granulated sugar
- Combine 1 cup flour, dry yeast and salt in bowl of your stand mixer fitted with the paddle attachment and stir until blended.
- Combine milk, water, butter, and agave in a small microwave-safe bowl. Microwave in 20 second increments until very warm but not hot to the touch. Add to flour mixture.
- Mix for 2 minutes on medium speed, scraping the sides of the bowl as needed. Add in ½ cup more flour mix for 2 more minutes on high speed. Stir in just enough of the remaining flour (¾ to 1 cup) so that the dough will form into a ball.
- Replace the paddle attachment for the dough hook attachment and mix on medium speed for 8 minutes, until the dough is smooth and elastic and springs back when lightly pressed with 2 fingers. Alternately you can kneading the dough on a lightly floured surface for 8-10 minutes.
- Cover with a towel and let rest for 10 minutes.
- Cut the dough into 12 equal pieces and shape into balls using your hands. I like to wrap the dough around and tuck it underneath to get nice smooth rolls.
- Place in a parchment-lined 8-inch round or square pan. Cover the rolls with a towel and let them rise in a warm place, until they’re doubled in size, about 30 minutes.
- Bake rolls in preheated 375ºF oven for 20-25 minutes or until golden brown.
- Once out of the oven, you can (optionally) brush with a little melted butter and agave (or honey) to get a beautiful shine and add a little sweetness.
- Serve warm.