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The best homemade rolls

 Nothing compares to these soft and fluffy Homemade rolls, and they are so easy to make! We enjoy them all year round and they also freeze well!

One thing is for sure, not all roll recipes are created equal! This definitely lives up to its name as it makes light and fluffy rolls that taste better than a bakery!

I think a lot of people are afraid of homemade rolls, but follow the instructions below and you’ll notice how easy they are! All you need is time so that the rollers can rise, but all the other elements are very quick and simple. I’ve added clear process diagrams and instructions to make even a novice baker succeed with this recipe!

How to make homemade rolls:

Prove yeast. Stir in warm water, yeast, sugar and stir-let rest for 5-10 minutes to foam. Then add it to the mixing bowl with the remaining sugar, cup sugar, warm milk, butter, egg and salt. Stir the mixture until smooth. (If you use quick yeast, you can skip “betting” and add everything to the bowl at once).

Add flour. Stir the flour slowly, stirring slowly, until the dough is smooth and supple, about 5-6 minutes. It is very important that you do not add too much flour. Watch the dough begin to pull away from the edges of the bowl. The dough should be soft, and when touched with a clean finger, it should be only slightly sticky.

The first rise. Grease a large bowl with a food spray and place the dough on the bottom of the bowl (turn it over once so that all sides are covered with the food spray) Cover with plastic wrap. Let rise in a warm place for an hour.

Roll dough. Divide the dough into two equal parts. Roll each ball of dough on a lightly floured surface into large, thin rectangles about 1/4 inch thick. Cut the dough lengthwise into two parts with a pizza wheel or a sharp knife. Cut the dough into six strips to get 12 rectangles.

Shape Rolls. Wrap each small rectangle up like a snail and place the open edge down on lightly greased or lined baking paper. Repeat for the second piece of dough.

Another rise. Cover the rolls loosely with plastic wrap and allow to rise again in a warm place to double, about 1 hour.

Bake. Preheat oven to 375 degrees F. Remove plastic wrap and bake rolls for 10 to 13 minutes until cooked and golden brown. Remove from the oven and lubricate the surfaces with butter.

Make instructions in advance:

Prepare the dough no more than 1 day in advance. Put the dough in the refrigerator during the second step:

1. After mixing: place the dough in a very large, clean greased bowl with an airtight lid and refrigerate for the first time. The dough rises slowly in the refrigerator, overnight or for several hours.
2. Once you have formed them into a roll, repeat for the ascent. Allow them to warm to room temperature before frying.

Freezing instructions:

Freezing frozen rolls: Bake the rolls as instructed and allow them to cool completely. Put in a freezer bag and store for up to three months. When they are ready to eat, allow them to warm to room temperature or microwave for a few seconds and serve warm.

Freezing the roll dough: You can freeze the dough in a mixing bowl after kneading. Allow it to warm to room temperature before rolling it and shaping it into a roll. Follow the prescription as instructed. The shaped dough can also be frozen. Place the shaped rolls in the freezer on a sheet of paper for 30 minutes to make them “flash”. Then transfer them to a freezer storage bag or container and freeze for up to 3 months. When you’re ready to bake, place them on a baking sheet and let them thaw and stand overnight in the fridge or at room temperature over the counter. Once they have melted and risen on the baking sheet, fry as instructed.

Homemade rolls freeze really well and are good to keep on hand. My kids love them for lunch as a sandwich or with tuna and pickles. My husband loves them alongside dinner.

Storage instructions:

Store dinner rolls at room temperature in an airtight container or zippered bag. They stay fresh for 1-2 days. (I think they taste good most keep fresh in the freezer and then reheat for a few seconds in the microwave.)

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Prescription

• Test yeast: Stir in warm water, yeast and a teaspoon of sugar and stir-let rest for 5-10 minutes to foam. (If you use instant yeast, skip this step and add water and yeast to the mixing bowl with everything in step 2).

• Mix the dough: Pour the yeast mixture into a bowl of an electric mixer (or a large bowl if you plan to knead by hand). Add remaining & frac13; cup of sugar, warm milk, butter, egg and salt. Stir until combined.

• Bother: Stir the flour slowly, stirring slowly, until the dough is smooth and supple, about 5-6 minutes. You must not use all the required flour! The dough should be soft, very sticky when touched with a clean finger. It should pull off the sides of the mixer.

• First rise: Lubricate a large bowl with cooking or a small amount of oil. Place the dough on the bottom of the bowl and turn it over once so that all sides are covered in oil (this will help prevent it from drying out.) Cover the bowl with plastic wrap. Allow to rise in a warm place to double, about 1 hour.

• Spread: Divide the dough into two equal parts. Roll each ball of dough on a lightly floured surface into a large rectangle about 1/4 inch thick.

• Shape Rolls: Cut the dough lengthwise into two parts with a pizza cutter or a sharp knife. Slice the dough into six strips to give 12 small rectangles. Wrap each small rectangle up like a snail and place the open edge down on lightly greased or lined baking paper. Repeat for the second piece of dough.

• Second rise: Cover the rolls loosely with plastic wrap and allow to rise again in a warm place to double, about 1 hour.

• Bake: Preheat oven to 375 degrees F. Remove the plastic wrap and bake the rolls for 10 to 13 minutes until cooked and very lightly golden brown. Remove from the oven and lubricate the surfaces with butter.

Make instructions in advance: Prepare the dough no more than 1 day in advance. Put the dough in the refrigerator during the second step:

1. After mixing: place the dough in a very large, clean greased bowl with an airtight lid and refrigerate for the first time. The dough rises slowly in the refrigerator, overnight or for several hours.
2. Once you have formed them into a roll, repeat for the ascent. Allow them to warm to room temperature before frying.

Storage instructions: Store dinner rolls at room temperature in an airtight container or zippered bag. They stay fresh for 1-2 days, although I think they taste good most stored fresh in the freezer.Freeze roll dough: You can freeze the dough in a mixing bowl after kneading. Allow it to warm to room temperature before rolling it and shaping it into a roll. Follow the prescription as instructed. The shaped dough can also be frozen. Place the shaped rolls in the freezer on a sheet of paper for 30 minutes to make them “flash”. Then transfer them to a freezer storage bag or container and freeze for up to 3 months. When you’re ready to bake, place them on a baking sheet and let them thaw and stand overnight in the fridge or at room temperature over the counter. Once they have melted and risen on the baking sheet, fry as instructed.Freeze the fried rolls: Bake the rolls as instructed and allow them to cool completely. Put in the freezer in a safe container and store for up to three months. When they are ready to eat, allow them to warm to room temperature or microwave for a few seconds and serve warm.Homemade rolls freeze really well and are good to keep on hand. My kids love them for lunch as a sandwich or with tuna and pickles. My husband loves them alongside dinner.

Calories: 46kcalCarbohydrates: 4gFat: 3gSaturated fat: 1gCholesterol: 14mgSodium: 150mgPotassium: 24mgSugar: 3gVitamin A: 110IUCalcium: 17mg

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Recipe customized from Cooking Classy.

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I originally shared this recipe in August 2017. Updated with improved instructions in November 2019.