This easy homemade dinner rolls recipe makes light and delicious dinner rolls like grandma used to make that go well with virtually any meal!
There’s nothing quite like the smell of fresh-baked bread filling the kitchen—and this easy homemade dinner rolls recipe is the perfect way to bring that warm, comforting aroma to your table! Light, fluffy, and slightly sweet, these dinner rolls are just like the ones Grandma used to make. Whether you’re serving a holiday feast, a Sunday roast, or a simple weeknight dinner, these rolls go perfectly with just about any meal.
Made with basic ingredients you already have in your kitchen, this recipe is inexpensive and easy to follow, even if you’ve never baked bread before. The dough is soft and workable, and the end result is a golden-brown batch of rolls that melt in your mouth—no fancy ingredients or bread machines required. You’ll end up with about 3 dozen rolls, so there’s plenty to share or freeze for later.
This recipe comes straight from our Dining On A Dime Cookbook, Volume 1, where we show you that homemade food from scratch doesn’t have to be expensive or complicated. If you’re looking to lower your grocery bill while still putting warm, delicious meals on the table, this cookbook is packed with recipes just like this one—simple, satisfying, and made to stretch your dollar while serving delicious food to your family! And most of them take less than 10 minutes’ prep time!
Try these rolls once, and you’ll never want to buy store-bought again!
This easy homemade dinner rolls recipe is from Volume 1 of our Cookbook!
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We don’t have shortening in Ireland, do you know would any other fat work? And have ye tried these rolls using gluten free flour? Thanks!
I think shortening is the same as Trex,Flora White,Cookeen and in Australia I think it is Copha. We have not tried these rolls with gluten free flour. Hope this helps.
Could one use butter instead of shortening?
You can if that is all you have. In baking exchanging butter for shortening the rolls will rise but maybe not quite the same texture as when you use the shortening.
I made these rolls for supper tonight. They are so light. We have enough for tomorrow.
I am so frustrated, I stink as a cook! I just put together this roll recipe and notice the jar of yeast I have says to keep refrigerated. Well, it has been sitting open in my cupboard for nearly a year! I tried kneading the dough and it seemed really stiff, I doubt it will rise but we shall see?! I swear I can’t cook, I can’t sew, I am just not domesticated at all, even if I put a lot of effort in it! I half jokingly tell my husband I am a Trophy Wife trapped in a Housewife’s body!
LOL Tammy don’t give up. We all have to start some place and part of that is learning from our mistakes. I am not a better cook than say my daughter because I am more domesticate or anything like that – I am a better cook because of experience. It means I have spent 20 more yrs making mistakes and learning how to correct them that is all. You really will do fine if you keep practicing. Any new job or what ever never goes smoothly the first couple of weeks because you just need to learn it and practice.
Next time you try making any dough that needs to be kneaded and the recipe calls for 2 1/2 cups of flour (or what ever amount) just leave the last 1/2 cup out. Then use that amount to sprinkle on the board to knead the dough, add a little at a time until the dough stops sticking and is smooth. If you notice many dough recipes like this will say 2-2 1/2 cups or flour or 4-4 1/2 cups because there are many factors which can make the dough more or less stiff so you adjust it to where you live and how you make it. After about 5-6 tries you should start getting the feel of what the dough will be like.
I’d like to make these but we are only two eaters now. At what point can I freeze part of this dough to cook later? I’d really appreciate your advice and instructions. Have you published a smaller recipe that makes about half of this quantity? Thanks!
We do have a much smaller recipe Gamine but one thing I like to tell people is you can always take these recipes and cut them in half, thirds or fourths. The math really isn’t that hard to do for them. I am 1 person and I do this all the time so you can try that with this recipe but here is my favorite roll recipe that makes a very small amount and is easy and quick to make too. https://www.livingonadime.com/90-minute-rolls-recipe-dough/
What shortening do you use .
You can use any kind you want – I have used Aldi off brand and Crisco but anything will work.