dinner rolls

There’s nothing better to accompany a bowl of soup or chili than a basket of fresh baked dinner rolls. Who doesn’t love the aroma of freshly baking bread, I hear if you want to sell your house, bake bread!

Dinner rolls are easy to make, it takes less than a couple hours of rising time.  If you add more yeast, the dough will rise quicker, although it may have a very yeasty taste. I don’t proof my yeast; I just mix it together with the wet ingredients, just like I would in a bread machine. If you haven’t used your yeast in a while, proofing would be a good idea.


Dinner Rolls

Course: Yeast Bread


  • ½ cup scalded milk*
  • 2 tablespoons butter
  • ½ cup water
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 2 teaspoons active dry yeast
  • 1 egg beaten
  • 3 ½ cups all-purpose flour


  • Scald the milk in the microwave, in a deep microwaveable bowl, for 60 to 90 seconds depending on the strength of your microwave. A thin skin will form on top of the milk, just stir it back in. Stir the butter into the milk until it is melted, add the water, salt and sugar. Cool the mixture until it is lukewarm then add the yeast and beaten egg. Slowly add flour until the dough can be kneaded and becomes smooth. Place dough in large greased bowl, turning to grease all over, cover with plastic wrap and place in a warm spot until doubled in size, about 45 minutes.
  • Roll dough into evenly sized balls and arrange in a greased or parchment lined 13 x 9 inch baking dish, cover with plastic wrap, and let rise again until doubled in size, about another 45 minutes.
  • Brush with a beaten egg, sprinkle with sesame seeds or pumpkin seeds and bake in a preheated oven at 375°F for about 15 minutes.
  • *a little tip from Wikipedia
  • Scalding milk improves the rise due to inhibition of bread rise by certain undenatured milk proteins.
  • Microwave milk until a thin skin forms over top. (Depending on the type of microwave, ½ cup should take about 60-90 seconds to scald)

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