I absolutely love this recipe because it’s incredibly versatile—you can whip up these rolls plain or mix in some poppy seeds, sesame seeds, garlic, and parsley for a delightful twist each time. Plus, there’s something so comforting and nostalgic about the warm, buttery aroma that fills the kitchen as they bake; it’s like a big, cozy hug straight from the oven!
Dinner Rolls Three Ways is my recipe for showing off not just how versatile my dinner rolls are but also how flavorful they can be. Combining 3 1/2 cups of all-purpose flour with 1/4 cup of granulated sugar imparts a subtle sweetness that you really need to experience firsthand.
The rolls are soft, and they have enough chew to satisfy the most ardent bread lovers among us. The use of active dry yeast in these rolls ensures that they rise beautifully, and there are many ways to give your dinner rolls added character.
Ingredients
Common flour: Supplies building blocks in the form of carbohydrates; a baking essential.
Sugar in granulated form: Contributes sweetness and promotes yeast fermentation.
Dry yeast, in its active form, causes the light, fluffy rolls to rise and become well, roomy.
Whole milk: Contributes richness and tenderness to dough.
Butter that is not salted: Adds taste and wetness to the rolls.
Big egg: Augments mouthfeel and augments dough.
Poppy seeds: Provide a nutty flavor and crunchy texture variation.
Sesame seeds: Boost flavor with a hint of nuttiness.
Ground garlic: Offers a resounding, piquant taste to the roll variation.
Ingredient Quantities
- 3 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast (or one packet)
- 1 teaspoon salt
- 1/2 cup whole milk
- 1/4 cup water
- 1/4 cup unsalted butter, softened
- 1 large egg
- 2 tablespoons unsalted butter, melted (for brushing)
- 1/4 cup poppy seeds (for variation)
- 1/4 cup sesame seeds (for variation)
- 1 tablespoon garlic powder (for variation)
- 1 tablespoon dried parsley (for variation)
Instructions
1. In a roomy bowl, blend together 1 cup of flour, sugar, yeast, and salt. Stir thoroughly to ensure even distribution.
2. In a small saucepan, combine the milk, water, and softened butter. Heat them together until they are warm and comfortable to the touch (approximately 110°F to 115°F).
3. Slowly incorporate the milk mixture into the flour mixture, using an electric mixer at medium speed to combine until smooth.
4. Incorporate the egg and keep beating for 1 minute.
5. Add the rest of the flour, 1/2 cup at a time, mixing until a soft dough forms. Knead on a floured surface for about 6-8 minutes until the dough is smooth and elastic.
6. Put the dough in a bowl that has been greased, and turn the dough once so that the top is coated. Cover the bowl with a cloth, and place it in a warm spot. Let the dough rise until it has more than doubled in bulk, 1 hour or so.
7. Deflate the dough. Partition into portions to craft varied creations: unadorned, with poppy seeds, with sesame seeds, or with garlic and parsley.
8. Shape each portion into a ball and place it on a baking sheet that has been greased. For a variation on the rolls, coat them in either poppy seeds or sesame seeds. For a second variation, mix some garlic powder and dried parsley into the dough before rolling it into balls.
9. Let rise again until doubled, about 30 minutes, after covering. Preheat oven to 375°F (190°C).
10. Melted butter should be used to brush the rolls. The preheated oven should be set to 12-15 minutes for baking or until the rolls are golden brown. Serving them warm is preferred.
Equipment Needed
1. Large mixing bowl
2. Small saucepan
3. Electric mixer
4. Measuring cups
5. Measuring spoons
6. Rubber spatula or wooden spoon
7. Kitchen thermometer (optional, for checking liquid temperature)
8. Clean kitchen towel or cloth
9. Rolling pin (optional, for shaping)
10. Baking sheet
11. Parchment paper (optional, for lining the baking sheet)
12. Pastry brush (for brushing with melted butter)
FAQ
- Q: Can I use instant yeast instead of active dry yeast?Yes, you can use instant yeast. There is no need to activate it in liquid first. Simply mix it with the dry ingredients.
- Q: Can I substitute whole milk with a non-dairy alternative?A: Yes, you can use non-dairy milk such as almond, soy, or oat milk as a whole milk substitute.
- Q: How long should I let the dough rise?A: In a warm area, allow the dough to rise until it has at least doubled in size, which typically takes 1 to 1.5 hours.
- Q: Can I make these rolls ahead of time?A: Yes, you can make the dough, let it rise once, shape the rolls, and then chill them overnight before baking.
- Q: How should I store leftover rolls?B: Save uneaten rolls in a sealed container at room temperature for a return to some sort of eatable status within 3 days, or else toss them into an oven set at 350 degrees for about 10 minutes and hope for the best.
- Q: What are some additional topping ideas?B: You can use herbs like rosemary or toppings like shredded cheese for variety, along with poppy and sesame seeds.
- Q: Can I double this recipe?Q: Can I double the batch?
A: Yes, if you want a larger quantity of the dough, you can double the ingredients. Just be sure to use a very large mixing bowl when doing so, or you may end up with an oversized gooey mess.
Substitutions and Variations
You can use an equal amount of bread flour if you want a chewier texture.
Skip whole milk for 2% milk or almond milk for a lighter option.
Replace unsalted butter in the same amount with margarine or coconut oil.
Sugar, in granule form: Trade for liquid sweeteners like honey or maple syrup, using a 1:1 ratio.
Poppy seeds: If desired, you may substitute chia seeds.
Pro Tips
1. Proofing the Yeast: Before mixing, ensure your yeast is active by proofing it. Combine it with warm water (about 110°F) and a pinch of sugar, and let it sit for about 5 minutes. If it bubbles and froths, it’s alive and ready to use.
2. Temperature Check on Liquids: Use a kitchen thermometer to make sure the milk, water, and butter mixture is between 110°F to 115°F. This ensures the yeast is activated properly without being killed by excessively high temperatures.
3. Kneading Technique: While kneading the dough, use the heel of your hand to push the dough away from you, then fold it back over itself. Turn the dough slightly and repeat. This will help develop the gluten and yield a smooth, elastic dough.
4. Creating a Warm Environment for Rising: If your kitchen is cool, create a warm environment for the dough to rise by preheating your oven to the lowest setting for a few minutes, then turning it off and placing the bowl inside with the oven door slightly ajar.
5. Flavor Variations and Rankings: Experiment with layerings of flavors by lightly toasting sesame or poppy seeds before rolling, or adding in cheese with garlic and parsley for richer rolls. Adjust the quantities to your taste preferences for a unique twist.
Dinner Rolls Three Ways Recipe
My favorite Dinner Rolls Three Ways Recipe
Equipment Needed:
1. Large mixing bowl
2. Small saucepan
3. Electric mixer
4. Measuring cups
5. Measuring spoons
6. Rubber spatula or wooden spoon
7. Kitchen thermometer (optional, for checking liquid temperature)
8. Clean kitchen towel or cloth
9. Rolling pin (optional, for shaping)
10. Baking sheet
11. Parchment paper (optional, for lining the baking sheet)
12. Pastry brush (for brushing with melted butter)
Ingredients:
- 3 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast (or one packet)
- 1 teaspoon salt
- 1/2 cup whole milk
- 1/4 cup water
- 1/4 cup unsalted butter, softened
- 1 large egg
- 2 tablespoons unsalted butter, melted (for brushing)
- 1/4 cup poppy seeds (for variation)
- 1/4 cup sesame seeds (for variation)
- 1 tablespoon garlic powder (for variation)
- 1 tablespoon dried parsley (for variation)
Instructions:
1. In a roomy bowl, blend together 1 cup of flour, sugar, yeast, and salt. Stir thoroughly to ensure even distribution.
2. In a small saucepan, combine the milk, water, and softened butter. Heat them together until they are warm and comfortable to the touch (approximately 110°F to 115°F).
3. Slowly incorporate the milk mixture into the flour mixture, using an electric mixer at medium speed to combine until smooth.
4. Incorporate the egg and keep beating for 1 minute.
5. Add the rest of the flour, 1/2 cup at a time, mixing until a soft dough forms. Knead on a floured surface for about 6-8 minutes until the dough is smooth and elastic.
6. Put the dough in a bowl that has been greased, and turn the dough once so that the top is coated. Cover the bowl with a cloth, and place it in a warm spot. Let the dough rise until it has more than doubled in bulk, 1 hour or so.
7. Deflate the dough. Partition into portions to craft varied creations: unadorned, with poppy seeds, with sesame seeds, or with garlic and parsley.
8. Shape each portion into a ball and place it on a baking sheet that has been greased. For a variation on the rolls, coat them in either poppy seeds or sesame seeds. For a second variation, mix some garlic powder and dried parsley into the dough before rolling it into balls.
9. Let rise again until doubled, about 30 minutes, after covering. Preheat oven to 375°F (190°C).
10. Melted butter should be used to brush the rolls. The preheated oven should be set to 12-15 minutes for baking or until the rolls are golden brown. Serving them warm is preferred.
