Easy Peasy Dinner Rolls

I have made dinner rolls many times using different recipes & this is by far the easiest so far and taste just as amazing!

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Credit from: The Stay at Home Chef

• No extensive kneading needed
• Just need to use your mixer & dough hook
• Freezer Friendly
• Can be prepared ahead the day before
• Anyone can make this

While waiting for the dough to rise, I thought why not use part of the dough to bake something else and see if it works out & Ta Da! That’s how these Cinnamon Buns were born as well 😀

You can find the detailed Cinnamon Bun recipe here

But meanwhile, let’s take a look at how these Easy Peasy Dinner Rolls are made 😀

Ingredients:

• 2 cups warm milk
• 2 tablespoons instant dry yeast
• 1/4 cup white sugar
• 1 teaspoons salt
• 6 tablespoons salted butter softened
• 2 large eggs
• 6 cups all-purpose flour
• 1 tablespoon melted butter to brush the buns after they are out of oven

Instructions:

• In my mixer bowl with a dough hook, dump warm milk, yeast, sugar, salt, butter, and eggs in this order
• Add in 6 cups of flour, turn mixer on to a low speed. Once the flour starts to incorporate into the dough, increase to medium speed
• Mix until the dough pulls away from the sides of the bowl. The dough mixture should be slightly sticky and soft
• Add more or less flour until the dough reaches the desired consistency. I find 6 cups work perfect for me
• Transfer the dough to a lightly greased big mixing bowl. Cover with a towel and let rise 90 minutes
• Do a happy dance when you see it rise after 90 minutes 😀
• Punch down the dough and form into 15 equal sized rolls. You can use a food scale but I just estimate it by feel
• Place on a greased baking tray with space between each roll. Cover and let rise 1 hour
• Preheat oven to 375 degrees. Bake the rolls for 12 to 14 minutes, until lightly browned.
• Remove rolls from oven and brush with melted butter. Serve the rolls warm or if you are making them the night before like I was, let them cool down first before storing in a zip lock bag

NOTES:

• This recipe easily makes 24 rolls but I saved a portion of the dough to make Cinnamon Buns so I only made 15 rolls but if you plan to use the whole dough, divide them into 24 rolls. If you are interested in the Cinnamon Bun recipe, you can click them here
• I made this the night before our Thanksgiving Dinner & just make sure the buns get cooled down before storing it in a ziplock bag
• Dinner rolls always taste best when they are warm and fresh out from oven but sometimes, it isn’t possible to bake them just before the big dinner so no worry. They taste good on its own the next day or microwave it for 5-10 seconds before you eat them and they are good 😀

Happy Thanksgiving from our Family to yours!