This is my favorite recipe for perfect dinner rolls, every time. Using just a few simple ingredients: flour, water, yeast, sugar, oil, and salt – this is my go-to recipe. And this dough is so easy to work that it can be made into all shapes, sizes and variations. You can use the base for a light (not so sweet) cinnamon roll dough or even turn them into a savory, garlic roll (instructions for that variation is included at the bottom of this recipe!)
Also, these rolls freeze incredibly well, so I always make a double or triple batch. Just let them cool completely before freezing, then store in large Ziplock bags. They are great to have on hand to serve with soups or salad or to use for sliders or other sandwiches.
- 1 1/2 cups warm water (I microwave for 45 seconds)
- 1 tablespoon active dry yeast
- 2 tablespoons granulated sugar
- 2 tablespoons oil (canola, olive, or grapeseed), plus more for greasing the bowl
- 1 teaspoon salt
- 4 cups all-purpose flour, give or take (I usually use 1 to 1 1/2 cups of whole wheat ,and then the rest all-purpose)
- cooking spray, for pan
- oil and sea salt, for the top
- 2 tablespoons olive or grapeseed oil
- 1 teaspoon sea salt
- 1-2 teaspoons garlic powder and dried Italian Herbs
- 1/4 cup of grated parmesan cheese, (optional)
- In the bowl of a stand mixer (fitted with the dough hook attachment), stir together the warm water, yeast, sugar and oil. Let it sit for about 5 minutes until it starts to foam and bubble a little bit.
- Gradually mix in the flour and salt, adding 1/2 cup of flour at time. You want the dough to start pulling away from the bowl. If you need 4 1/2 cups don't be surprised. (If you use part whole wheat flour, you might need a little less) You are trying to create a soft, smooth dough that is still a little sticky.
- Knead the dough for about 5 minutes on medium speed in the stand mixer. Grease a large bowl with about 2 teaspoons of oil and place the dough in the bowl. Coat the dough on all sides in the oiler the bowl with a clean dish towel and let the dough rise until it has doubled in size - about 1 hour.
- Turn the dough out onto a floured countertop or a Silat then divide the dough into equal pieces, forming each piece into round balls. (I like make mine parker house style by making a small circle and folding it in half and placing seam down.)This recipes makes about 20-24 small rolls.
- Prepare a 9x13 or 2 9 inch round baking pans by spraying with cooking spray or lightly greasing. Place 10-12 rolls about an inch apart in 2 9-inch round pans.
- Cover the pan(s) to fully with clean dishtowels. Let the rolls rise until doubled, about 45 minutes.
- Preheat the oven to 400 degrees. Bake for 14-18 minutes or until lightly browned and cooked through. Remove from the oven and brush the tops with a little oil and sprinkle with sea salt before serving.
- Instead of dividing the dough into equal pieces, roll or press it into a very, large rectangle on your silpat or floured countertop. drizzle with olive oil, then massage all over the dough. Sprinkle with sea salt, garlic, dried Italian herbs, and parmesan cheese (optional).
- Starting at one of the long sides, carefully roll up the dough to form a long garlic-herb log. Using a serrated knife, slice into desired size rolls. Place swirl side down into a greased, round pan and let rise for 1 hour or until doubled in size.
- Bake in a 400 degree oven for 14-18 minutes or until golden brown and cooked through. Brush the tops with more oil (or a little butter) before serving.