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These homemade dinner rolls are buttery, flakey, deliciousness! They are the best for Sunday dinner, or anytime you’re looking for a little something special to add to your meal. This recipe is easy if you follow the directions carefully, and you’ll have perfect results every time.
This recipe comes from a dear friend, Flora Lee Acord, who taught me how to make them back in the day in Vienna, Virginia. Flora Lee gathered a few twenty-something women into her home kitchen and taught us recipes that have become family traditions. I treasure time spent with that dear lady.
What’s a Refrigerator Roll?
This recipe has become my go-to roll recipe. It’s easy, and it works time after time! You can make it as directed in the recipe, or follow the end note to use it for “refrigerator rolls.” Making the refrigerator method gives you flexibility to make the dough the day before. You simply pull it out of the refrigerator three hours before baking, then follow the standard recipe.
Don’t Kill the Yeast!
To start you add yeast to ¼ cup warm water. You want the water to be about 110 degrees, if it’s hotter, it will kill the yeast. While the yeast is bubbling, melt the butter in milk. It’s easy to place a cube butter in 1 cup milk in a glass measuring cup, then put it in microwave for one minute.
You’ll add the yeast, sugar, eggs and salt together. Next add the cooled milk/butter (remember, don’t kill the yeast!) Finally you add the flour and beat the mixture. Add the rest of the flour to make a soft dough, then place the dough in a greased bowl. Cover the dough and let it rise.
Double, Double, Toil and Trouble!
You want the dough to double in size. Then comes the fun part– punch down!
What roll style do you like?
Separate the dough into three equal parts. Each ball of dough will make 12 rolls. And now to form the rolls! There are many ways to form rolls, I just happen to like rolls rolled into crescents.
Roll a Circle!
For each ball of dough, roll dough into a circle about 12-inches in diameter and brush circle lightly with melted butter (optional). Using a sharp knife or pizza cutter, slice dough pizza-style into 12 triangles.
Roll ’em up!
For each triangle, gently roll dough croissant-style and place seam down on a greased baking sheet or parchment paper.
Let rolls rise about 45 minutes or until nearly double in size. Then bake at 400 degrees 9-10 minutes. Remove from oven and brush lightly with additional melted butter (optional).
Repeat this process for each of the other balls of dough. You’ll have 36 rolls when you finish!
To help speed up the rising process, turn your oven to 200 degrees. Once it gets to that point, Turn off the oven. Inside the oven, place a hot pad. Set your bowl of dough on the hot pad. Cover the bowl of dough with a damp dish cloth. Close the oven door. Your dough should rise in about 25 minutes. Don’t forget to remove the hot pad when you’re done. And remember, to put the bowl of dough in with the oven OFF.
Everyone loves homemade dinner rolls! There’s nothing like warm rolls from the oven! Serve them with butter, honey butter or jam. They will add a special touch to any meal.
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- 2 Tablespoons (2 packages) Dry Yeast
- ¼ cup warm water
- 1 cup warm milk
- ½ cup butter
- ½ cup sugar
- 3eggs, well beaten
- 2 teaspoons salt
- 4 ½ cups flour (+ 2 Tablespoons if needed)
- 3 Tablespoons butter, melted (to spread on dough circles)
1. Add yeast to ¼ cup warm water (110 degrees – hotter water
will kill yeast.) Let bubble up to activate and soften yeast.
2. Melt butter in milk (place 1 cube butter in 1 cup milk in glass
measuring cup; put in microwave for 1 minute.)
3. In a large mixing bowl add yeast, sugar beaten eggs, and salt. Stir gently.
4. Add cooled milk/butter.
5. Add 2½ cups flour and beat well for 5 minutes.
6. Add rest of flour to make a soft dough.
7. Place dough in greased bowl; cover and allow to rise in warm place until double in bulk.
8. Punch down.
9. Form rolls: To form rolls, divide dough into three parts. Sprinkle a little flour on rolling pin and counter if needed to keep from sticking.) For each part, roll dough into a circle about 12-inches in
10. Brush circle lightly with melted butter (optional), then using a sharp knife or pizza cutter, slice dough pizza-style into 12 triangles.
11. For each triangle, gently roll dough croissant-style and
place seam down on a greased baking sheet or parchment paper.
12. Let rolls rise about 45 minutes or until nearly double in
13. Bake at 400 degrees 9-10 minutes. Remove from oven and brush lightly with additional melted butter (optional).
Makes 3 dozen medium sized rolls.
NOTE: You can make "Refrigerator Rolls" by omitting the extra 2 Tablespoons flour. Follow step 7, but put covered dough in refrigerator for at least 2 hours or overnight. Then, 3 hours before baking, continue with step 9 to form rolls.
Amount Per Serving: Calories: 103Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 10mgSodium: 149mgCarbohydrates: 15gFiber: 0gSugar: 3gProtein: 2g
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