Big, Soft, Fluffy Dinner Rolls Recipe
I made some rolls yesterday for dinner and I just starting measuring things out as I went. All you need to make delicious bread is yeast, flour and water. Much to my surprise when they came out of the oven they had a similar texture to the ones served at Texas Roadhouse. They are big, soft and incredibly light. I would say that the one difference is that these were still very good the next day, still soft and perfect for a sandwich.
Be sure when adding the water to the yeast that it is between 100 and 115 degrees, about the temperature of a babies bottle. If the water is to hot it will kill the yeast.
Big, Soft, Fluffy Dinner Rolls
These easy to make Big, Soft, Fluffy Dinner Rolls can be made in less than 2 hours.
Ingredients
- 1 tablespoon yeast
- 1 teaspoon salt
- 3 1/4 cups flour
- 1/4 cup sugar
- 1 1/3 cups tepid water
- 1/3 cup oil
- 1 egg with 1 tablespoon water for brushing on top - optional
Instructions
- Add the yeast, 1/3 cup of the warm water with 1 teaspoon of the sugar to a small bowl. Stir until combined and let sit for 5 minutes until the yeast is bubbly.
- Add the flour, remaining sugar and salt to a mixer bowl fitted with a dough hook. Blend together quickly.
- Add the yeast mixture, oil and remaining water. Mix with the dough hook for about 5 minutes. The dough should just pull away from the sides of the bowl and will be sticky. Cover the dough with a towel. Let it raise until doubled, about an hour.
- Put the dough on a lightly floured surface. Roll out into a cylinder about 15 inches long. Cut the dough into 15 pieces, about 2 oz. each.
- Roll dough into a ball. Place on a greased cookie sheet. Cover and let raise until almost doubled. Mix the egg with a tablespoon water. Brush the rolls with the egg.
- Preheat oven to 350 degrees. Bake the rolls about 15 - 18 minutes.
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How much oil, please?
fixed that, it is 1/3 cup. Sorry
I love this recipe! I didn’t know how much oil to use, so I just added something like 2-3 tablespoons of olive oil and these made the PERFECT sandwiches! Felt like I was a kid again, because I ate these a lot when I was younger. Thank you!
Thanks Angela, you were on target on the oil. I used a third cup.
It says add oil & water. How much oil?
Sorry, just fixed it, you need a third cup of oil, I used vegetable.
Just found this recipe and HAD to make them! They turned out amazing! I had to use real butter instead of oil and they were ‘melt in your mouth’ fabulous!
Glad you enjoyed them Ginene!
What is tepid water?
It is water that is not cold or hot, kind of in between. For this recipe I would have the water between 100 and 115 degrees. (or like the temperature of a babies bottle)
Is this doable without a stand mixer?
Sure is! You could mix it by hand and then knead it or use a food processor.
I used traditional yeast and it isn’t dissolving, should i have used a different yeast?
I have never had it not dissolve before. What was the expiration date on the package? The water should of made it start to work and get bubbly.
can i use active dry yeast? If so do I have to dissolve in water or just dump it into bowl dry and mix with other ingredients?
Yes you can use active dry yeast. Yes I would dissolve it in water first unless you are using the rapid rise yeast. I had quit doing the step where you add it to water, then I read a really good article that convinced me not to stop doing that.
Will you adjust the recipe again to reflect dissolving the yeast? I would like to try these but NEVER have had any luck with yeast rolls. These sound easy and amazing.
I can do that Terri! I will also have a new roll recipe on Thursday for pumpkin dinner rolls that I just love.
I have made these they are great but got question can you make the night before and put in pan and cook the next day.I’m making these for thanksgiving and trying to get a head start.
Can you make ahead and refrigerate and bake the next day and they turn out right
I wouldn’t. I think the rolls would raise too much even in the fridge.