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Perfectly Easy Dinner Rolls


  • 1 cup warm water (105 to 115 degrees)

  • 2 packages of active dry yeast (not quick rising yeast)

  • 1/2 cup (1 stick) butter, melted

  • 1/2 cup sugar

  • 3 eggs

  • 1 teaspoon salt

  • 4 to 4-1/2 cups regular flour


Combine the warm water and yeast in a large bowl.  Let the mixture stand until yeast is foamy, about 5 minutes.


Stir in butter, sugar, eggs and salt.  Beat in flour, one cup at a time until dough is too stiff to mix. ( some flour may not be needed).  Cover and refrigerate  two hours or up to four days.


Grease a 13"x 9"-inch baking pan.  Turn the chilled dough out onto a lightly floured board.  Divide dough into 24 equal sized pieces.  Roll each piece into a smooth round ball, place balls in even rows in the prepared pan.  Cover and let dough balls rise until doubled in size, about two hours.  


Preheat oven to 375 degrees.  Bake until golden brown, 15-20 minutes.  Brush warm rolls with melted butter.  Break rolls apart to serve.


Note: I used my Kitchen Aid mixer with bread hooks to mix the dough and it turned out just fine. I have tried the four day dough and the same day dough and both ways turned out perfect.