Appetizers/snack/ Bread/IndianBread/ Cake and Cupcakes/ Christmas Recipes/ Easter Recipes/ Eggless Baking

EASY DINNER ROLLS | EGGLESS DINNER ROLLS

Easy dinner rolls



Learn how to make these light and buttery dinner rolls in about an hour.
Prep Time: 50 minutes
Cook time: 13-15 minutes
Yield: 24 rolls
Recipe source:Inquiring Chef,you can find the original recipe here.
Ingredients:

  1. Luke warm water- 1 and 1/2 cups
  2. Instant yeast-1 tbsp
  3. Granulated sugar-2 tbsp
  4. Unsalted butter,softened-2 tbsp
  5. All purpose flour,lightly spooned into measuring cup and leveled off-4 cups
  6. Salt-to taste

For topping

  1. Butter,melted- 2 to 3 tbsp
  2. Salt- to taste

Instructions:

  • In a large mixing bowl,combine together warm water,yeast and sugar.Keep aside for 5 minutes or until frothy.

  • Add butter,salt and 2 cups flour, mix until combined.


  • Add remaining flour and mix well.Knead to form a soft dough for about 10 minutes.( you can use a stand mixer ,if desired)


  • Cover the dough using a kitchen towel.Let the dough rise in a  warm place until doubled in volume ,for about 20 minutes.

  • Punch down the dough and turn it on to a lightly floured surface.

  • Using a serrated knife cut the dough into two equal parts.Divide each half into 12 equal portions( i halved the recipe and divided the entire dough into 12 equal portions).With lightly floured hands,roll each portion into balls and place it on a greased baking tray ( 9 x 13).

  • Cover using a kitchen towel and let them rise in a warm place until doubled,for about 20 minutes.

  • Preheat oven to 180 Deg C.

  • Lightly brush the rolls with melted butter.Bake for about 13 to 15 minutes or until it turns golden.
  • Immediately after removing the rolls from the oven ,brush them with remaining butter.
  • Notes:

    • I halved the recipe,and used 1.5 tbsp of sugar and it tasted perfect.Adjust the quantity of sugar according to your taste.

    You Might Also Like

    17 Comments

  • Reply
    Sumee
    November 11, 2013 at 4:40 pm

    Nice recipe.. Loved all teh clicks

  • Reply
    Swati
    May 23, 2014 at 12:58 pm

    Wow, these look amazing. Your step by step pics do give me encouragement: perhaps I too can venture into 'bread' making!

  • Reply
    Wendy
    August 19, 2014 at 6:43 pm

    It is a good thing I referred back to the original recipe before making these. Your instructions made no reference to the measuring of flour, which is pretty important in this recipe. The original recipe says to "lightly spoon" flour into cup and level off. That is a pretty big difference from how you normally measure flour– which is scoop the measuring cup into flour and level off. That would give the recipe too much flour and the ratio would be off. Not everyone is a skilled enough baker to even the ratio back out.

    • Reply
      Kurryleaves
      August 20, 2014 at 8:10 am

      Thank you for pointing out the mistake….
      yes!! as you mentioned ..measuring the flour accurately is very important in this recipe,in order to obtain the perfect results.Too much flour can make the end product tough and dry.
      I have updated the recipe..Thank You once again….and im sorry:) okie!!!
      Happy Baking
      Regards
      Vidya

    • Reply
      Unknown
      March 17, 2015 at 1:23 am

      Hi Wendy!
      Well, as a pro at baking(and I tell people I am modest!) ok, well as someone with quite an experience with baking, I must tell you that for any, I repeat ANY recipe that uses flour, you always, I repeat ALWAYS have to spoon flour and never scoop it with a cup. This is very essential measuring 101 that very few sites mention. But the sites that do mention it, they make sure they emphasize it, like sallysbakingaddiction.com and Martha Stewart never forget to rub that spooning bit in.
      So NEVER scoop your flour unless the recipe asks for it.
      Happy baking!

  • Reply
    Unknown
    March 17, 2015 at 1:26 am

    Hi Vidya! I have a question, for this recipe, what size cup did you use? Standard American(240 ml)? Or Indian(200ml)?
    Thanks

    • Reply
      Kurryleaves
      March 30, 2015 at 6:19 pm

      Hi Meera! i use 250 ml (metric) cup.
      Thanks a lot for your detailed comment,im sure ..this will help the readers as well.Thank You!!
      Regards
      Vidya

  • Reply
    Unknown
    November 22, 2015 at 6:21 pm

    Is it possible to use active dry yeast instead of instant? If so, are the amounts used still the same? I do not and never have used instant yeast. Thank you very much!

    • Reply
      Kurryleaves
      November 23, 2015 at 4:44 pm

      you may use 1 and 1/2 tbsp of active dry yeast

  • Reply
    Unknown
    November 26, 2015 at 3:56 am

    mine turned out like biscuits 🙁

    • Reply
      Unknown
      February 15, 2016 at 12:59 am

      Too much flour love. Try to use a spoon to fill your cup of flour next time and level it off with a butter knife. Should work out better if you do such, or only do about 3 cups of flour and use only as much as you need to kneed the dough in the last 4th cup of flour that's what I did. Best of luck 🙂

  • Reply
    Unknown
    November 26, 2015 at 3:57 am

    Mine turned out like biscuits 🙁

  • Reply
    Unknown
    November 24, 2016 at 6:40 am

    Im not sure if my last comment posted but what if I only have salted butter?

  • Reply
    Unknown
    December 26, 2016 at 7:03 am

    Amazing!!!! Thanks so much from Canada. All the advices in the comments helped me too I made the perfect dinner rolls!

  • Reply
    Unknown
    April 11, 2017 at 12:24 am

    can these be made ahead and frozen until ready to use?

  • Reply
    Kurryleaves
    April 27, 2017 at 6:04 pm

    yes you can…..make sure you bring it to room temperature before baking.

  • Reply
    Unknown
    January 16, 2019 at 5:25 pm

    This is my favorite bread roll recipe! It's the only one I use. Spooning in the flour into cup is definitely the best way. Dough comes out soft and beautiful to work with although if u allow to rise a little longer it's even more lighter. Thanks for an awesome recipe. Trisha

  • Leave a Reply