Easy Dinner Rolls

Easy Dinner Rolls
Yield: 24 rolls
Prep Time: 30 min + chilling and rising time
Cook Time: 20 min
These dinner rolls are super simple- just mix the dough, let it chill, form the rolls, let them rise, then bake. No kneading necessary!
Ingredients:
1 cup warm water (105° F. to 115° F)
2 packages active dry yeast
1/2 cup salted butter, melted
1/2 cup granulated white sugar
3 large eggs
1 teaspoon salt
4 to 4 1/2 cups (or so) all-purpose flour
additional melted butterDirections:
1. Combine the warm water and yeast in a large bowl. Let the mixture stand until yeast is foamy, about 5 minutes. If it does not become foamy, your yeast is probably old and not active- it's best to throw it out and start again.
2. With a wooden spoon, stir in butter, sugar, eggs and salt. Beat in flour, 1 cup at a time, until dough is too stiff to mix (some flour may not be needed). The dough should no longer be sticky. Place round ball of dough into a new bowl that has been sprayed with nonstick spray. Cover with plastic wrap and refrigerate 2 hours or up to 4 days.
3. Grease a 13x9-inch baking pan. Turn the chilled dough out onto a lightly floured board. Divide dough into 24 equal-size pieces. Roll each piece into a smooth round ball; place balls in even rows (4 rows by 6 rows) in the prepared pan. Cover with a dish towel and let dough balls rise until doubled in volume, about 1 hour (or so). You can leave them to rise longer if you need to.
4. Preheat oven to 375° F. Bake until rolls are golden brown and cooked through, 15-20 minutes. If they are browning too quickly on top, tent foil over the rolls until finished baking. Brush warm rolls with melted butter, if desired. Break rolls apart to serve.
Tips:
*In this recipe, don't use quick-rising dry yeast.
*Before adding the yeast mixture, use an instant-read thermometer to check the temperature of the water (it's important that it's in the temperature range indicated)
*These rolls may be baked early in the day and re-warmed when ready to serve.Source: RecipeGirl.com


I'm Lori Lange, recipe developer, food writer and Mom. I'm sharing over 2,500 of my favorite recipes and theme menus with you.
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Kathryn — November 12, 2010 @ 4:47 AM
What about making these ahead of time and freezing? What are your tips for freezing?
Thanks and I really enjoy your blog!
Lori Lange replied: — November 12th, 2010 @ 6:49 AM
@Kathryn, Well, I definitely didn’t try that, but I’m supposing they’d be like any roll would. If I were to try it, I’d tear them apart and then freeze them on a cookie sheet so they’d freeze individually; then place them in a zip bag to store in the freezer. I’d test it out ahead of time though to make sure it works out ok. Please let us know if you try this method and you’re happy with the results!
Christine Steendahl — November 18, 2010 @ 6:33 PM
These are fantastic and easy! What a perfect compliment to Thanksgiving dinner. Kids love them as well!
A. — May 29, 2011 @ 10:39 AM
Why the warning about quick dry yeast? I normally use fresh, but I’m curious.
Lori Lange replied: — May 29th, 2011 @ 2:02 PM
Honestly, I’m not sure. Person who gave me the recipe gave the tip!
Heather g. — December 26, 2011 @ 1:13 PM
This recipe was reccomended by a friend, and I’m so glad! I made these for Christmas dinner and it was my first attempt at anything using yeast and I was very very nervous…in fact made Mom buy a tube of crescent rolls as a backup plan. Let’s just say the crescent rolls are still in her fridge because these turned out AWESOME!! Will be my go-to roll recipe going forward. Thank you!