How to Make the Best Dinner Rolls Ever


Today on The Stay At Home Chef I’m
showing you how to make the best dinner rolls ever! I am famous for my dinner
rolls. People write in to me from all over the world saying how much they love
these delicious rolls. They truly are the best ever and today I’m going to show
you how to make them once again and give you tips and tricks along the way. We’re
gonna start making our dough by pouring 2 cups of milk into the bowl of a
stand mixer. You want the milk to be slightly warm so I just pop it in the
microwave for about a minute. I recommend using either 2% or whole milk but people
have written in to me and they’ve gotten away with 1%, skim milk, almond
milk, soy milk… it all works. Next add in 2 tablespoons
of instant dry yeast or you can use active dry yeast and there’s no reason
to let this dissolve. Then add in 1/4 cup of sugar and 2 teaspoons
of salt and don’t worry salt does not kill yeast.
That’s a common misconception. I’ve designed this recipe to be as easy as
possible. You don’t have to use a stand mixer you can always mix this up by hand. Then I’m gonna crack in two large eggs Make sure you don’t get any shells in
there then I’ll slice in 6 tablespoons of softened unsalted butter and it helps
if you just scrape it against a little mixer beater thing — the dough hooks
that’s what it’s called –and then we’ll start adding in our flour. I use about
six cups total of all-purpose flour but you may need to adjust based on things
like the weather, how much humidity is in the air and even just how you measure
your ingredients so maybe start with five cups to get it going. You can always
add more flour but you can’t take flour out of the dough once you’ve got it in
there so start out small. A lot of people ask if you can turn this into a wheat
roll the answer is yes. The roll will be a little bit more dense and not as light
and fluffy. I recommend using half wheat and half white flour. Next we’re gonna
get this mixin now in a stand mixer. We just let it mix with
the dough hook. If you’re gonna do this by hand you’ll stir it in a bowl until
you can’t stir anymore and then knead it with your hands.
Once the dough ball forms and it pulls away from the sides of the bowl and
starts to look clean, you really don’t need to knead any extra after that. You
want the dough to be a nice soft consistency, almost the consistency of
play dough. You can feel a soft roll in the dough. You definitely don’t want it
to be tough. The dough should be tacky but not sticky enough that it sticks to
your hands. You want your hands to remain clean. I’m gonna spray a bowl with some
nonstick cooking spray and add my dough ball into that and I like to turn it so
that the outside of the dough ball gets covered in oil and you may need to add a
little bit more and then cover this with a towel and let it rise, You want to let
the dough rise until it’s double in size which will take somewhere between an
hour and 90 minutes. Rising time always varies just a little bit. If you used
active dry yeast instead of instant dry yeast you’ll need to add a little bit of
extra time and if your house is just too cold the dough can have a hard time
rising so you want to make sure that it stays in a nice warm place that’s not
too hot. Then we’re gonna turn the dough out onto a counter top and start shaping
our rolls this recipe makes 24 rolls. The trick to getting them all to be exactly
the same size is to use a kitchen scale So I weighed the entire batch of dough
and then divide it by 24 so then today I’m looking for 2.4 ounces. So I pinch
off a little bit of dough, place some back I went over on that one –until I get
2.4 ounces and it’s usually somewhere between 2.3 and 2.5. Then I
form my hand into a little cupping shape and putting the dough ball in the palm
of your hand roll it around on a clean counter top until you get a nice little
dough ball and then place it onto a lightly greased baking sheet. I’m gonna
do four across and six down and that’ll make 24 our rolls. Then we’re gonna cover
this with a towel again and let them rise for 1 hour before baking. After an
hour of rising we can go ahead and bake these in a
375-degree oven for 12 to 14 minutes and of course you can eat them right out of
the pan if you’d like or let them cool completely. These will stay good for
about 72 hours and boy are they delicious it’s hard to stop eating. This
is the best dinner roll ever! Thanks for watching! Be sure to subscribe, like, and
follow and check out the rest of my videos where you can find hundreds of
restaurant quality recipes you can easily make at home. See you later!

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Comments

  1. Is it possible to get the resapi in grams, in dk Denmark vi don't thave cups and Oz measures.
    Hugs from Denmark 🇩🇰 🌹 😊

  2. THANK our Lord for YOU! Your recepies are the only ones that ever turn out for me and they are ALWAYS DELICIOUS!! Thank you !!

  3. I needed to add 2 cups more flour is that ok? Seems I needed alot couldnt need by hand was to sticky.

  4. Totally addicted to this chanel and ive made a few recipes. The lasagne went down the best… 5 hour cook time but totally worth the wait.

  5. I had seen your old dinner roll recipe, it has been my go-to dinner roll recipe! Restaurant-quality 🙂

  6. I use to make challah bread in a bakery and we always add some pure pumpkin puree (pure no sugar or additives) .I was told that the pumpkin acted like a natural preservative the bread stayed fresh longer. I do not think challah is much different from dinner roll ,so you might be able to add a touch of pumpkin just add less liquid to compensate for pumpkin or some flour to it if you add same liquid with pumpkin.

  7. My family LOVED these rolls. This recipe was so easy, I was able to make it while caring for five of my grandchildren. Every one of these grandchildren LOVED these rolls. They snacked on them all afternoon. I showed them how to rewarm them in the microwave, then slather butter over the top and enjoy. When my husband got home from work, he enjoyed two of these wonderful rolls. You have to know him, he is not one that usually goes head over hills for yeast rolls, but these he fell in love with. Needless to say, all 24 rolls were gone by supper time. Thank you for sharing this wonderful, easy recipe!

  8. I made this today. I use soya milk and half whole wheat flour instead of milk and plain flour. They turn out great. They are easy to make.
    May I know why we need to use warm milk? I use cold soya milk today. The dough is fine with the temperature.

  9. I wanna try this today but in recipe it's all purpose flour and in the video u said u recommend half wheat half white flour?

  10. If you do not have a scale, you could always knead the dough, divide in half, divide in half again until you have 6 smaller doughs. Then cut each one into four pieces which will make 24 rolls in total. Thanks for sharing.

  11. Thanks for this lovely recipe… would you happen to have an eggless dinner roll recipe. Please, I need help. 🙂

  12. You are my Favourite Chef , I just love you and your videos . I saw your video on the hate comment and made me cry . I m your big fan . God bless you dear

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