When Jack took these homemade dinner rolls out of the oven for the first time, I immediately cried, “They’re SO cute!” I had asked him to make a dinner roll recipe for the blog, but I didn’t know how it’d turn out. I started to get skeptical when he told me he was scrapping the traditional milk, melted butter, and eggs to make his recipe vegan. Jack’s a good baker, but I was preparing myself for at least a few wonky tests.
To my surprise, Jack’s homemade dinner rolls came out perfectly! They’re soft and fluffy, flaky and tender, and they look like little golden pillows when they come out of the oven. He’s always happy to make them, so they’ve become part of our regular recipe rotation over the last few months. Of course, Jack’s making them for Thanksgiving next week, and I hope you will too. They’re easy and delicious – I think you’re going to love them!
Dinner Roll Recipe Ingredients
You only need 6 simple ingredients to make this recipe:
Bread flour – Its high protein content makes these dinner rolls tender and chewy.
Yeast – Before you start baking, check to make sure that your yeast hasn’t expired. If it’s not fresh, the rolls won’t rise, and they’ll be dense and flat instead of soft and fluffy.
Almond milk – We use almond milk because it’s what we keep on hand, but feel free to substitute any plain, unsweetened milk you like! Cow’s milk, oat milk, and soy milk would all work here.
Cane sugar – It activates the yeast and gives the rolls a touch of sweetness.
Extra-virgin olive oil – For moisture and richness.
And sea salt – To round out the sweet and savory flavor.
How to Make Homemade Dinner Rolls
First, proof the yeast. Combine it with the warm milk and 1 tablespoon sugar, and let it sit for 5 minutes. After 5 minutes, the yeast should be foamy. If it’s not, discard the mixture and start again. There’s a good chance your yeast wasn’t fresh!
Next, make the dough. Add the foamy yeast mixture, flour, salt, oil, and remaining sugar to the bowl of a stand mixer fitted with a dough hook. Mix on medium-low until the mixture pulls away from the sides of the bowl and forms a dough around the hook, about 2-3 minutes. Transfer the dough to a floured work surface, and knead a few times to form it into a ball. It’ll be sticky, but if it’s too sticky to handle, knead in a little more flour.
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