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Have you ever wanted to make delicious dinner rolls? Ever had your dinner rolls turn out like bricks? (speaking from experience, here!) Or how about that yeast? Does that make you nervous? Well, have no fear! This step by step tutorial will get you started on the path to dinner roll happiness! Get your favorite dinner roll recipe and let’s get started!

First Things First

Gather all your ingredients that you will need to make the dinner rolls. Check expiration dates and make sure everything has been stored properly and is within expiration dates.

Compare What You Already Have

Included in this tutorial are links to some of the ingredients/tools that I use so that you can compare to what you already have.

I really LOVE my mixer, (#paid link) but it was a Christmas gift from my husband years ago, and it’s more on the pricey side. It’s my favorite mixer for making any kind of dinner roll or bread recipe, but I know there are plenty of nice mixers out there that will work just fine as well!

With this tutorial, I also included my recipe, but don’t be afraid to try a family favorite recipe and tweak it just a little using this method.

Don’t be afraid to use what you already have on hand and adjust, if necessary. You will need a mixer with a good motor and a dough hook. If you don’t have that, try this out a good friend’s house that has one! 😉

In my mixer, I use about 16 cups of flour, which is a ton! I have a big family and I always want to have some to give away, and some to eat, so it works well for me.

You may not need to make a batch that big, so you may need to half my recipe. (Especially if you don’t have a mixer that will take 16 cups of flour.)

Here’s What You Will Need To Make Dinner Rolls

• Flour, 16 Cups (I use unbleached, enriched bread flour) (#paid Links)
• Sugar, 1 Cup
• Water, 6 Cups
• Dough Enhancer, 2 Tbsp. (#paid Links)
• Salt, 2 Tbsp.
• Yeast, 2 Tbsp. (#paid Links)
• Mixer with a dough hook or equivalent (#paid Links)
• Oil, 2/3 Cup

The Secret Method…

I learned years ago that there is this really cool “secret” method of making rolls called the “sponge” method. I talked about it in this post. Basically, you add all your liquids, other ingredients, and half your flour and let it “sponge” for a bit BEFORE adding your salt and the rest of your flour.

Once you try it, you will understand why they call it the “sponge” method. This method creates heat and it activates the yeast.

It was quite amazing to me after failing so many times to make rolls, to actually watch the rising process begin right before my eyes! (Did you ever have yeast that didn’t “activate”??…. yeah, me too until I tried this!)

A Little Note About Salt

The other thing I learned was that the salt that is a “must” for any kind of bread dough, actually inhibits the yeast growth and therefore if you “hold out” the salt and let the mixture “sponge” for a bit, it works so much better!

After it sponges, you add the salt and the rest of the flour. (I put my ingredients on the counter and put them away as I add so that I don’t forget to add anything.) (Um, yes, I forgot salt once…and that’s why I put things away as I go! lol)

The Rolls I Make Take Time

When I make rolls, I actually “plan” for it. My roll recipe isn’t a “fast” method, but it is delicious every time.

With my recipe it takes about 3 hours from start to finish, knowing that before I begin sure helps me to know what day to “plan” on making them. It’s not just on a “whim” that I start making them.

I also have a “plan” of what to do while the dough is rising. If you have a “plan” it’s really easy to get other things done while you are making rolls. (win, win!)

Step-by-Step directions

1. Let’s begin at the beginning. After gathering all your supplies, I take really hot tap water and add it to my mixer. (#paid Links) (I use hot tap water because, by the time you add your oil and other ingredients, it cools down the water.)
2. Then add sugar.
3. Add your oil.
4. Then add 1 cup of flour.
5. Add your dough enhancer.
6. Then add your yeast. (#paid Links) (I keep mine in a glass jar in the freezer.)
7. Add half of your flour (minus the 1 cup you already added.)
8. Mix in your mixer on medium to high setting for about 30 seconds to mix up.
9. Place lid on the mixer and let it sponge for 20 minutes. (If your mixer doesn’t have a lid, cover it with something that traps the heat in like plastic wrap.)
10. After 20 minutes, add the salt.
11. Add the other half of your flour.
12. Mix in the mixer with a dough hook for about 5-7 minutes. (The sides of the mixer should come clean and not be sticky.)
13. Let it rise until double. (I leave the lid on my mixer, but not locked down and it actually lifts the lid up a couple of inches when it’s done.) (If your mixer doesn’t have a lid, you will want to cover it again.)
14. Once it has doubled in size, dump it out on a greased counter. (I use shortening but make sure it is safe for your countertop type.)
15. Grease your pans with a little shortening. (my pans are 12″ X 17″)
16. Let the dough “rest” for about 10 minutes on your counter.
17. Grab a little dough in the palm of your hands and start shaping. (Some times if my dough is a little more on the “sticky” side, I rub a little shortening on the palm of my hand first.)
18. Once I have my pan full (which is about 30 to 35 rolls, depending on the size I make), then I take a nice clean flour sack towel (#paid Links) and place over the top.
19. Let rise until double again.
20. Once they are ready, bake in a 350-degree oven for about 18 minutes. (At least, that’s how long mine takes. It will vary according to your altitude and oven… adjust as necessary!)
21. Pull out when they are slightly golden brown on top.
22. This is optional, but I take a little butter and spread on top when it’s right out of the oven.
23. Remove from pan and place on cooling racks. (Don’t let your rolls sit on your baking pan very long, I start taking mine off after about 2 minutes. I use a big spatula and place them on cooling racks so the bottom of the rolls doesn’t get soggy.)

This Method Bakes Up Success Every Time!

This process made me a successful dinner roll maker after so many unsuccessful attempts. (I’m talking years, people!) I was ready to give it up altogether, but I’m so glad I didn’t!

You can use the same dough to make bread as well! It’s nice to be able to have the same results each time you make dinner rolls. (or bread!) (I also use this same recipe to make homemade pizza and my kids LOVE it!)

Having an easy go-to delicious treat to take to a friend or neighbor that may need a little pick-me-up has been absolutely life-changing for me! It really has been such a blessing to me and to my family.

I may not have a repertoire of 100 amazing things to make and take to people, but I have at least two things that I can make really good, every time, and it has been such a blessing!

Now gather up those ingredients and get started making those dinner rolls! Your family will thank you!

Happy Dinner Roll Making!

~Amy