How to Make Yeast Dinner Rolls

1507 Twisted Fennel and Coarse Salt Breadsticks

Photo: Hélène Dujardin / Oxmoor House

A simple technique for buttery, fluffy starters. Wow your family and guests by adding these to your breadbasket.

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Practice Makes Perfect

Photo: Hélène Dujardin / Oxmoor House

You walk into your local bakery or pastry shop and see a gorgeous display of handmade breads and baked goods. Then you daydream for a minute about making them yourself. But you snap yourself out of it. Nah, you think, I could never make those myself. Yes, you can. It’s time to get your hands—and countertops—dirty (well, covered in flour at least).

Working with yeast dough can be one of the most satisfying journeys in the kitchen. The alchemy of transforming flour and water into perfectly light, buttery rolls or chewy, pillow-soft breadsticks goes beyond cooking. It’s art. And as with any worthwhile endeavor, mastery comes with practice. With our step-by-step guidance, your first batch will be great; your second will be even better. Forget your doubts—dive in and enjoy.

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Dinner Rolls Mise En Place

Photo: Hélène Dujardin / Oxmoor House

WET:
Eggs, lightly beaten
Cooking spray
Melted butter
Evaporated fat-free milk, warmed

DRY:
Sugar
All-purpose flour
Salt
Cornmeal

LEAVENING AGENTS:
Dry yeast

TOPPING:
Poppy seed (optional)

EQUIPMENT NEEEDED:
Large bowl
Spoon
Kitchen towel
2 Baking sheets
Pastry brush
Wire cooling rack

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1. Soak and liquify.

Photo: Hélène Dujardin / Oxmoor House

Dissolve sugar and yeast in warm milk in a large bowl; let stand 5 minutes.

Worried about getting the milk temperature just right? Your finger makes a great thermometer—if you can’t put your finger in, it’s too hot. If it feels cool, it’s too cold.

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2. Stir and set aside.

Photo: Hélène Dujardin / Oxmoor House

Weigh or lightly spoon flour into dry measuring cups; level with a knife. Stir 13.5 ounces flour and egg into the milk mixture, stirring until smooth. Cover flour mixture; let stand 15 minutes.

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3. Form the dough.

Photo: Hélène Dujardin / Oxmoor House

Uncover and add 3.38 ounces flour and salt; stir until a soft dough forms.

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4. Work with your hands.

Photo: Hélène Dujardin / Oxmoor House

Turn the dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of the remaining flour, 1 tablespoon at a time, to prevent the dough from sticking to hands (dough will feel tacky).

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5. Let it rise.

Photo: Hélène Dujardin / Oxmoor House

Place the dough in a large bowl coated with cooking spray, turning to coat top. Cover with a kitchen towel and let rise in a warm place (85°), free from drafts, for 40 minutes or until doubled in size. (Press two fingers into the dough. If an indentation remains, the dough has risen enough.)

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6. Flatten the dough.

Photo: Hélène Dujardin / Oxmoor House

Punch dough down; cover and let rest for 5 minutes.

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7. Separate servings.

Photo: Hélène Dujardin / Oxmoor House

Divide dough into 16 equal portions.

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8. Play with your food.

Photo: Hélène Dujardin / Oxmoor House

Working with 1 portion at a time (cover remaining dough to prevent drying), shape each portion into desired form: basic round ball, knot, snail, or twist.

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9. Create a knot.

Photo: Hélène Dujardin / Oxmoor House

Shape each portion into an 8-inch rope. Tie each rope into a single knot; tuck top end of rope under bottom edge of roll.

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10. Create a snail.

Photo: Hélène Dujardin / Oxmoor House

Shape each portion into a 20-inch rope. Working on a flat surface, coil each rope around itself in a spiral; pinch tail of coil to seal.

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11. Create a twist.

Photo: Hélène Dujardin / Oxmoor House

Shape each portion into an 18-inch rope. Fold each rope in half so that both ends meet. Hold ends of rope in one hand and folded end in the other hand; gently twist.

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12. Let it rise some more.

Photo: Hélène Dujardin / Oxmoor House

Place shaped dough portions on each of 2 baking sheets lightly sprinkled with 1⁄2 teaspoon cornmeal. Lightly coat shaped dough portions with cooking spray; cover with plastic wrap. Let rise in a warm place (85°), free from drafts, for 20 minutes or until doubled in size.

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13. Brush with butter.

Photo: Hélène Dujardin / Oxmoor House

Preheat oven to 400°. Gently brush dough portions with butter; sprinkle with poppy seeds, if desired.

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14. Bake and tap.

Photo: Hélène Dujardin / Oxmoor House

Place 1 baking sheet on bottom oven rack and 1 baking sheet on middle oven rack. Bake at 400° for 10 minutes; rotate baking sheets. Bake an additional 10 minutes or until lightly browned on top and hollow-sounding when tapped on bottom. Place on wire racks. Serve warm, or cool completely on wire racks. Yield: 16 servings (serving size: 1 roll)

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Variation 1: Orange-Buttermilk Dinner Rolls

Photo: Hélène Dujardin / Oxmoor House

Not fond of orange? Try substituting dried rosemary or lemon rind with dried dill. Keep experimenting and create your own signature rolls.

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Twisted Fennel and Coarse Salt Breadsticks

Photo: Hélène Dujardin / Oxmoor House

View Recipe: Twisted Fennel and Coarse Salt Breadsticks

Substitute poppy or sesame seeds for the fennel seeds or sprinkle on a combination of all three.

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How to Make Yeast Dinner Rolls

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Practice Makes Perfect

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Dinner Rolls Mise En Place

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1. Soak and liquify.

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2. Stir and set aside.

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3. Form the dough.

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4. Work with your hands.

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5. Let it rise.

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6. Flatten the dough.

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7. Separate servings.

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8. Play with your food.

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9. Create a knot.

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10. Create a snail.

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11. Create a twist.

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12. Let it rise some more.

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13. Brush with butter.

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14. Bake and tap.

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Variation 1: Orange-Buttermilk Dinner Rolls

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Twisted Fennel and Coarse Salt Breadsticks

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