Grammy's Kitchen · Dinner Rolls · Homemade Dinner Rolls
One of 42 dinner rolls recipes we measured
from tastesbetterfromscratch.com
It ranks #4 of 42 for rise among the dinner rolls recipes we compared. 290 cooks on tastesbetterfromscratch.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 42.
| this recipe | typical | |
|---|---|---|
| liquid | 79% | 63% |
| fat | 14% | 18% |
| total sugar | 14% | 12% |
| egg | 10% | 12% |
| yeast | 1% | 2% |
| salt | 2% | 2% |
| dairy | 64% | 51% |
| flour strength | 1.0 | 1.0 |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 79 g | 1/3 cup warm water ((80ml)) |
| 7 g | 2 1/4 teaspoons active dry yeast ((7g)) |
| 70 g | 1/3 cup + 1/4 teaspoon granulated sugar ((70g + 1g)) |
| 325 g | 1 1/3 cups milk (, warmed (320ml)) |
| 70 g | 5 Tablespoons salted butter (, softened (70g)) |
| 50 g | 1 large egg |
| 9 g | 1 1/2 teaspoons salt |
| 510 g | 4 - 4 1/2 cups all-purpose flour ((500-570)) |
Method: 9 steps, published by tastesbetterfromscratch.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“The perfect dinner roll. It took a little extra flour then called for, and a little more kneading, to turn my dough into the desired "slightly sticky"; otherwise, it would have been way too sticky to work with. I added some honey to the melted butter to bru” — a cook, 5.0★
“FYI i did first rise then put in fridge overnight, then rolled and shaped the cold dough, then left on counter for 5 hours or so before popping in fridge. couple hours later baked directly from fridge. worked really well! i know that’s not recipe but wanted to” — a cook, 5.0★