These classic dinner rolls call for flour, yeast, honey, salt, and butter–plus more butter to slather on top, natch. You won’t believe how fluffy and soft these rolls are or how easy and quick they are to make.
A lot of folks shy away from baking bread or dinner rolls for the holiday table. We understand. Baking bread takes time. It takes finesse. And it takes guests who aren’t eschewing carbs, refined flours, gluten, dairy, non-foraged foods, or all of the above. This dinner rolls recipe, however, is practically instant gratification with it’s blink-and-you’ll-miss-it rise. It practically makes itself thanks to its straightforward mixing method. And it’s otherworldly in terms of the resulting light, airy, squishy, slightly sweet, tender, buttery, completely addictive pull-apart rolls that we find darn near irresistible. So go on. We’ve eradicated two out of three concerns you had. As for those who choose to decline for their own personal reasons, well, that just means more for the rest of us. Originally published November 13, 2015.–Kelsey Nixon
Classic Dinner Rolls
- Quick Glance
- 30 M
- 1 H, 45 M
- Makes 24
- Three (1/4-ounce) packets active dry yeast
- 1 3/4 cups warm water, [105º to 115ºF (41º to 46ºC)]
- 1/2 cup honey
- 1 stick unsalted butter (4 oz), melted, plus more for brushing
- 2 large eggs, beaten
- 2 teaspoons kosher salt, plus more for sprinkling
- 6 cups all-purpose flour, plus more as needed
- 1. In the bowl of a stand mixer fitted with the paddle attachment, combine the yeast and warm water. Let stand for 5 minutes until the yeast is bubbly and looks creamy. (If your yeast doesn’t begin to bubble, throw it out and start again using slightly warmer water.)
- 2. When the yeast is bubbly and looks creamy, turn the mixer on low speed and add the honey. Add the melted butter, eggs, and salt. Slowly add 6 cups flour, 1 cup at a time, until it’s fully incorporated and the dough pulls away from the sides of the bowl, 3 to 5 minutes. If the dough is too sticky, add more flour, a little at a time, until you have a workable dough. (This is going to sound crazy, but after you add the initial 3 cups flour, you may need to add anywhere from 1 tablespoon flour to 3 cups flour. That’s what we found when we made this dough in our home kitchens.)
- 3. Turn the dough out onto a lightly floured work surface. Divide the dough evenly into 24 pieces and roll them into balls. Space 12 rolls about 2 inches apart in a large (12-inch) cast-iron skillet or a 9-by-13-inch baking dish. Repeat with the remaining dough balls in another skillet or baking dish. Keep covered with a clean towel in a warm place and let the rolls rise until doubled in size, about 30 minutes in a warm kitchen or up to 60 minutes if your kitchen is rather cool.
- 4. Preheat the oven to 400°F (204°C).
- 5. Brush the rolls with melted butter. Bake until the tops are golden brown, 15 to 25 minutes. (Keep a careful watch on the rolls. They tend to brown quite easily thanks to the large amount of honey. Also, the type of baking dish or skillet you use affects how fast the bottom of the rolls cooks. If you’re using anything other than a cast-iron skillet, 20 minutes will probably be just right—any longer and the bottoms of the rolls will be too dark.)
- 6. Remove the skillets or pans from the oven. Brush the dinner rolls with more melted butter and sprinkle with a pinch of salt. Serve warm. (Store leftovers in an airtight container at room temperature for up to 3 days. Rewarm, wrapped in foil in a warm oven, before serving.)
How To Make A Small Batch Of Dinner Rolls
- If you need far fewer than a couple dozen dinner rolls, simply halve the ingredients and use a 13-by-9-inch baking dish. You should end up with 12 rolls that fit perfectly in that pan.