Basic dinner rolls are the perfect accompaniment to your dinner meal, or as a snack with butter and jam or other delicious fillings of your choice.

This is an easy recipe made even easier by using a stand mixer. If you don’t have a stand mixer, not to worry! Please read the recipe notes for instructions on how to make the basic dinner rolls by using a bowl and wooden spoon, then kneading the dough by hand on a lightly floured surface.

Why I make basic dinner rolls

Would it be easier to buy dinner rolls from the store? Yes. Do they go stale pretty quickly? Also, yes.

There’s something special about freshly baked bread right out of the oven and served with butter. My husband loves bread, especially during the holidays. He gathers his bread rolls and butter on the side like a squirrel going into hibernation. This recipe is easy and enjoyable to make knowing everyone will be wowed that you made these from scratch.

We were previously happy with buying the packaged dinner rolls at the store because I wasn’t a bread maker when my husband and I first met. Cakes, cookies, pies, all yes. Bread, no. Fast forward to moving to the Philippines and without a bakery within walking distance, I decided to add baking bread to my already growing list of baked goods.

Now we gobble these up for dinner and use the leftovers for breakfast the next morning. We like to make little egg sandwiches with them. Hopefully these basic dinner rolls will also become the perfect breakfast pairing to switch up your normal morning routine.

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Equipment

• Stand mixer with bowl (dough hook attachment)
• Wooden spoon (if not using stand mixer)
• Large bowl (if not using stand mixer)
• Measuring cups
• Measuring spoons
• Spatula
• Baking pan (9″x13″ – greased)
• Bench scraper or knife
• Kitchen scale (optional)

It’s best to use a stand mixer that comes with a bowl using the hook attachment. It makes the initial mixing process easy and I can clean up or start preheating the oven while it’s mixing.

The stand mixer I’ve suggested is the best mixer I’ve ever used. I had to sell it before moving to the Philippines because of voltage differences. I miss it and think about it often (matte black, pro-line, 7 quart, with a bowl-lift…ahh), but I have a new stand mixer that I use here which is a fraction of the price. It’s definitely not the same, not as powerful, and the attachments aren’t as durable, but I’m still very thankful for it because it makes my life easier as opposed to the old fashioned way of kneading by hand.

I already checked its availability in the US and my current one isn’t for sale, but I have found a similar stand mixer based on price, settings, and attachments. I’ve shared it here if this stand mixer is more in your price point. I have not used this specific brand, but it has great reviews and seems on par with the one I purchased here in the Philippines. The one I have looks almost identical and again, you really can’t beat the price.

If you don’t have a stand mixer, please read the recipe notes for instructions on how to make the dough for these basic dinner rolls by using a bowl and wooden spoon, then kneading the dough by hand on a lightly floured surface.

Ingredients

• 1 cup warm water (110°F – about 236g)
• 2 tbsp sugar (raw or refined – about 30g)
• 2 tsp instant yeast (about 8g)
• ¼ cup olive oil (extra virgin – about 53g)
• 4 cups flour (all-purpose or bread flour – about 480g)
• 1 tsp salt (about 7g)
• 2-4 tbsp melted butter (for tops – optional for vegan)

These are basic dinner rolls, not sweet rolls which is a different recipe. Less sugar is used in this dough to make a more savory bun, in addition to the flavoring from the extra virgin olive oil. I think you and your family will enjoy them as a dinner side.

Instructions

Step 1

Combine 1 cup water (about 236g), 2 tbsp sugar (about 30g), and 2 tsp yeast (about 8g) in a stand mixer bowl. Allow the yeast to activate in the bowl for 10 minutes. Yeast will begin to foam.

Step 2

The 4 cups flour (about 480g) will be added gradually throughout the next few steps, as directed. Add ¼ cup olive oil (about 53g), 2 cups flour (about 240g), and then 1 tsp salt (about 7g) on top of the flour, into the bowl. Mix the ingredients with the hook attachment on a stand mixer using the lowest setting. Mix for 3 minutes.

Step 3

Scrape down the sides with a spatula if needed. Add the third cup of flour (about 120g) and continue to mix on low for another 3 minutes. A soft dough ball will begin to form.

Step 4

Add the remaining cup of flour (about 120g) to the dough and continue to mix on low for another 3 minutes or until the dough is soft but not sticking to the sides of the bowl.

*If refrigerating or freezing the dough to be used for later, skip step 5, the proofing step. Please see additional storage instructions in the How to Store section.

Step 5

Remove the bowl from the stand mixer and cover with a kitchen towel. Allow the dough to rise for 30 minutes in a warm spot.

Step 6

Once the dough has doubled in size, gently punch down the dough to release any built up air. Return the bowl to the stand mixer and mix on low for 6 minutes.

Step 7

Remove the bowl from the stand mixer, cover with a kitchen towel and allow the dough to rise for another 30 minutes in a warm spot.

Step 8

Once the dough has doubled in size, remove the dough from the bowl. Place on a clean, smooth surface and begin dividing the dough into 24 rolls by cutting the dough in half with a bench scraper or knife. Each half will be cut in half (4 pieces). Cut each of those pieces in half (8 pieces). Cut each piece into 3 equal pieces, creating 24 pieces of dough.

Step 9

On a clean, smooth surface, begin rolling each piece into a ball and tucking the dough underneath to create even, round tops.

Step 10

Place each roll in a greased 9″x13″ baking pan. (4 rows, 6 columns). Allow the rolls to proof for 1 hour, covered, in a warm spot.

Step 11

Bake at 350°F/177°C for 18-21 minutes, checking to make sure the tops are golden brown. Remove from the oven, brush the tops with melted butter (optional to keep it vegan) and serve immediately.

Notes

If you don’t have a stand mixer, not to worry! Wherever the instructions mention to mix on low, this is where you’ll be kneading the dough by hand, at first in the bowl with a wooden spoon (steps 1 & 2) and then on a lightly floured surface (steps 3 & 4) once a soft dough ball begins to form.

The first step instructs you to activate the yeast. Most bakers skip this step if using instant yeast. I like to include this step to ensure the yeast hasn’t expired.

If refrigerating or freezing the dough to be used for later, stop before step 10, the proofing step. Once you’re ready to bake the dough buns, bring thawed dough to room temperature before continuing on with step 10. Please see additional storage instructions in the How to Store section.

On steps 5, 7, & 10, your kitchen counter is a good spot to allow the dough to rise, unless, if you have a cold kitchen like I do. In that case, I like to use my oven with only the oven light turned on as a warm spot for proofing. Do not allow the dough to rise in the oven while preheating it. Doing so could kill the yeast and lead to uneven baking.

Serving Suggestion

Serve as the perfect accompaniment to your dinner meal, or as a snack with butter and jam, or other delicious fillings of your choice.

How to Store

Basic dinner rolls can be stored in a bread box for 2-3 days or wrapped in plastic wrap in the refrigerator for up to 1 week. Store in an airtight freezer container and freeze for up to 1 month.

To serve these buns again, heat in a preheated oven at 350°F until warmed through, about 3-5 minutes or about 10-15 minutes from frozen.

If refrigerating or freezing the dough buns to be used for later, stop before step 10, the proofing step. Wrap the dough buns with plastic wrap before placing it in the refrigerator or freezer. This pre-proofed dough can be stored in the refrigerator for 3-5 days or in the freezer for up to 1 month. Once you’re ready to bake the dough buns, if frozen, allow the dough to thaw overnight in the fridge. Bring thawed dough to room temperature before continuing on with step 10.

Common Questions

The yeast didn’t bubble, is it still usable?

Maybe, but most likely no. Did you allow the yeast to sit with warm water and sugar for at least 10 minutes? Try covering the bowl if you have a fan or AC running. If that still doesn’t work and you’re not seeing bubbles forming, the yeast you’re using may be inactive or expired, rendering it unusable.

My dough isn’t sticky, what should I do?

If your dough ball is a little on the harder side, add a tiny bit of water (start with 1 tablespoon) and work it into the dough until slightly sticky. If it’s not enough, add a tiny bit more water and keep kneading the dough.

My dough is too sticky, it’s not forming into a ball. What should I do?

Typically, the dough just needs more kneading time, but if it has way too much liquid and isn’t coming together at all, add a tiny bit of flour (start with 1 tablespoon) and work it into the dough until slightly sticky. If it’s not enough, add a tiny bit more and keep kneading the dough.