Mom’s Classic Dinner Rolls Recipe

Introduction

Welcome to this comprehensive exploration of a timeless family favorite—Mom’s Dinner Rolls. This cherished recipe, passed down through generations, embodies the warmth, love, and nostalgia that comes with homemade bread. These rolls are more than just a side dish; they are a symbol of family gatherings, holiday feasts, and cozy dinners. Their subtly sweet flavor, reminiscent of Hawaiian bread, pairs beautifully with a multitude of dishes—from hearty roasts to fresh salads. As you embark on recreating this recipe, you’ll discover the nuances of perfecting soft, fluffy, and flavorful dinner rolls that will become a staple in your culinary repertoire. This detailed guide, curated exclusively for Love With Recipes, aims to provide you with every detail needed to master Mom’s Dinner Rolls, ensuring your baking experience is both successful and deeply satisfying.

Time

Total preparation and cooking time for these dinner rolls typically span approximately 3 to 4 hours. Here’s a breakdown:

• Preparation Time: 30 minutes
• First Rise (Proofing): 1.5 to 2 hours
• Shaping and Second Rise: 30 to 45 minutes
• Baking: 20 to 45 minutes, depending on the shape

This schedule allows for proper fermentation, which is crucial for developing the rolls’ airy texture and rich flavor. Patience during the rising phases is key to achieving perfect results.

Needed Equipment

To ensure seamless preparation, gather the following equipment:

• Mixing Bowls: Several large bowls for mixing and proofing dough
• Saucepan: For scalding milk and melting butter
• Measuring Cups and Spoons: Accurate measurement tools for liquids and dry ingredients
• Stand Mixer with Dough Hook (Optional): For easier mixing and kneading, though manual kneading works perfectly
• Wooden Spoon or Silicone Spatula: For mixing ingredients
• Kitchen Scale (Optional): For precise measurement of ingredients
• Pastry Brush: For buttering the baked rolls
• Baking Sheets or Pans: To shape and bake the rolls
• Clean Kitchen Towel or Plastic Wrap: For covering dough during rising
• Oven: Preheated to the correct temperature for baking
• Cooling Rack: To cool the baked rolls without sogginess

Tags

This recipe is best tagged under:

• Yeast Breads
• Comfort Food
• Holiday Recipes
• Family Favorites
• Homemade Bread
• Quick Weeknight Dinners

Serving Size

This recipe yields approximately 12 to 16 dinner rolls, depending on the size you choose to shape them. Typically, each serving is one roll, making it ideal for a family meal or a holiday spread. Adjust portion sizes based on your needs, especially if serving alongside a hearty main dish or multiple sides.

Difficulty Level

Intermediate. While this recipe involves proofing and shaping dough, the techniques used are fundamental to bread baking. With careful attention to temperature, timing, and kneading, even novice bakers can achieve bakery-quality results. Patience and precision in handling the dough will reward you with soft, fluffy rolls.

Allergen Information

This recipe contains:

• Wheat — from all-purpose flour
• Eggs — in the dough
• Dairy — from milk and butter

For those with allergies or sensitivities, consider substitutions such as plant-based milk, dairy-free butter, and egg replacers. Always check ingredient labels for potential cross-contamination or allergens.

Dietary Preference

Suitable for omnivorous diets. Not vegan or vegetarian by default due to dairy and eggs, but adaptable with substitutions. No gluten-free options are included here, but gluten-free flour blends can be experimented with, noting that texture and rise may vary.

Course

This recipe is primarily served as an appetizer or side dish, complementing main courses like roasted meats, stews, or vegetarian dishes. It can also serve as a foundation for breakfast or brunch, topped with butter, jam, or honey.

Cuisine

American classic, with influences from traditional family baking and nostalgic flavors reminiscent of Hawaiian bread.

Ingredients

Instructions

1. Preparing the Scalded Milk Mixture

Begin by heating a saucepan over medium heat. Pour in the 1/4 cup of milk and gently heat it until it begins to bubble at the edges. This process, known as scalding, helps denature the proteins in milk, resulting in a softer, more tender crumb in baked goods. Be careful not to boil the milk, as this can cause scorching or curdling.

Once the milk is hot but not boiling, add the 1/4 cup of butter to the saucepan. Stir continuously until the butter is fully melted and incorporated into the milk. Then, add the 1/2 cup of sugar and 1 teaspoon of salt, stirring until completely dissolved. Allow this mixture to cool until it reaches lukewarm temperature—approximately 105°F to 115°F (40°C to 46°C). The temperature is crucial; too hot and it can kill the yeast, too cool and the yeast activation may be sluggish.

2. Activating the Yeast

In a large mixing bowl, pour the 2 cups of warm water. Sprinkle the 2 packets of active dry yeast evenly over the surface. Let it sit undisturbed for about 5 minutes, during which the yeast will bubble and foam, indicating active fermentation. If this doesn’t happen, the yeast may be stale or the water temperature may have been off; consider starting with fresh yeast.

Once foamy, stir the yeast gently to dissolve it completely. This activated yeast will now serve as the leavening agent for your dough.

3. Combining the Initial Ingredients

Add the activated yeast mixture to the cooled milk mixture. Whisk in the large egg until fully incorporated. Then, begin adding 2 cups of all-purpose flour, one cup at a time, beating well after each addition until the mixture becomes smooth and elastic. This initial stage helps develop gluten structure, essential for the dough’s rise and texture.

4. Incorporating More Flour and Developing Dough

Gradually add the remaining flour, about 1 cup at a time, mixing thoroughly after each addition. Depending on humidity and flour brand, you may need slightly less or more than the full 5 cups. The goal is to achieve a soft, slightly sticky dough that pulls away from the sides of the bowl but is still manageable.

If using a stand mixer, switch to the dough hook attachment after initial mixing. Knead on medium-low speed for about 8–10 minutes until the dough is smooth, elastic, and slightly tacky. If kneading by hand, turn the dough out onto a floured surface and knead vigorously for 10–15 minutes until glistening and pliable.

5. First Rise (Proofing)

Lightly oil a large bowl with vegetable or olive oil. Transfer the dough to the bowl, turning it to coat all sides with oil, which prevents sticking and promotes even rising. Cover the bowl tightly with a clean kitchen towel or plastic wrap to trap moisture.

Place the bowl in a warm, draft-free area—such as near a warm oven or inside a proofing box. Allow the dough to rise until it doubles in size, approximately 1.5 to 2 hours. During this period, the yeast ferments the sugars, producing carbon dioxide that causes the dough to expand and develop flavor.

For best results, avoid opening the cover during this time, as fluctuations in temperature can hinder effective rising.

6. Punching Down and Shaping

Once the dough has doubled, gently punch it down to release excess gases. Turn it out onto a lightly floured surface. At this stage, you can divide the dough into portions for shaping into individual rolls or other forms such as a loaf or coffee rings.

For dinner rolls, divide the dough into 12 to 16 equal pieces. Shape each piece into round balls by pinching the seams underneath and rolling gently on the work surface. Place the shaped rolls on a greased baking sheet, spacing them evenly to allow room for expansion.

7. Second Rise (Proofing)

Cover the shaped rolls loosely with a towel or plastic wrap. Let them rise again until nearly doubled in size, approximately 30 to 45 minutes. This second proofing ensures the rolls are light and airy, with a tender crumb.

During this final rise, preheat your oven to 375°F (190°C). Proper oven temperature is crucial for achieving a golden crust and fluffy interior.

8. Baking

Bake the rolls in the preheated oven for approximately 20 minutes if shaping into individual rolls. For larger shapes like coffee rings or loaves, adjust baking time accordingly—about 35–45 minutes. The rolls are done when the tops are golden brown and the crust sounds hollow when tapped.

For an extra touch of flavor and a soft crust, brush the hot rolls with melted butter immediately after removing from the oven. Cover with a clean towel and allow to cool slightly before serving. This helps retain softness and adds a rich flavor.

Preparation Tips

– Always verify the temperature of your liquids; too hot can kill yeast, and too cold can slow fermentation. Use a thermometer for accuracy.
– Use high-quality all-purpose flour for consistent gluten development.
– Do not over-flour the dough, as excessive flour can make the rolls dense instead of fluffy.
– For a richer flavor, you can add a teaspoon of honey to the warm milk mixture.
– To ensure even baking, place the oven rack in the middle position.
– For softer crusts, cover the baked rolls with a damp towel as they cool.
– If you prefer sweeter rolls, increase the sugar slightly or brush with honey before baking.

Nutritional Information

Tips and Tricks

• Use Fresh Yeast: Old or expired yeast can lead to poor rising. Always check expiration dates.
• Temperature Control: Keep ingredients at proper temperatures for optimal fermentation.
• Don’t Rush the Rising: Patience during proofing ensures light, fluffy rolls.
• Uniform Shaping: Weighing dough portions ensures consistent size and baking time.
• Customize Flavors: Add herbs, garlic, or cheese to the dough for variation.

Add-ons and Variations

• Garlic Rolls: Mix minced garlic and parsley into butter to brush before baking.
• Herbed Rolls: Incorporate chopped fresh herbs such as rosemary or thyme into the dough.
• Cheese-Stuffed Rolls: Flatten dough portions, add shredded cheese in the center, then fold and shape.
• Sweet Version: Add cinnamon and raisins for a breakfast variation.

Side Dishes

Mom’s Dinner Rolls pair beautifully with:

• Roast chicken or turkey
• Beef stew or pot roast
• Vegetable casseroles
• Homemade soups like tomato or chicken noodle
• Salad courses with fresh greens and vinaigrette

Improvements

To elevate this classic recipe:

• Use Bread Flour: For a chewier, more elastic dough that can hold more gas for better rise.
• Egg Wash: Brush with beaten egg mixed with a teaspoon of water before baking for a shiny, golden crust.
• Longer Fermentation: Cold ferment the dough overnight in the refrigerator for enhanced flavor development.
• Steam in the Oven: Place a pan of water at the bottom of the oven during baking to create steam, resulting in a softer crust.

Save and Store

Leftover rolls can be stored in an airtight container at room temperature for up to 2 days or refrigerated for 4–5 days. To reheat, warm in a microwave or oven until soft. To freeze, wrap individually in plastic wrap and place in a zip-top bag for up to 3 months. Thaw at room temperature and reheat for best texture.

FAQ

Can I make these rolls ahead of time?

Yes, you can prepare the dough a day in advance. After the first rise, punch down, shape into rolls, and refrigerate covered overnight. The next day, let them come to room temperature and rise a second time before baking.

Can I substitute gluten-free flour?

Gluten-free flour may alter the texture and rise. Use a trusted gluten-free bread flour blend and consider adding xanthan gum if not included in the blend. Expect different density and crumb.

How do I know when the rolls are perfectly baked?

They should be golden brown on top, sound hollow when tapped, and have an internal temperature of about 190°F (88°C). Use a food thermometer for precision.

Can I freeze the dough?

Yes, after the first rise, shape the dough into rolls, place on a baking sheet, freeze until firm, then transfer to a freezer bag. Bake directly from frozen, adding a few extra minutes to baking time.

Conclusion

Mom’s Dinner Rolls encapsulate the essence of homemade baking—soft, flavorful, and deeply nostalgic. Their subtle sweetness, tender crumb, and golden crust make them a versatile addition to any meal. Whether celebrating holidays or enjoying a simple weeknight dinner, these rolls bring comfort and a sense of tradition to your table. Remember, patience with rising times and attention to ingredient temperatures are the secrets to achieving bakery-quality results at home. For more recipes that celebrate family, tradition, and good food, visit Love With Recipes, your trusted source for culinary inspiration and detailed cooking guides.

References

– “The Bread Baker’s Apprentice” by Peter Reinhart for techniques on yeast fermentation and dough development.
– “Flour Water Salt Yeast” by Ken Forkish for insights on bread proofing and baking.