Imagine pulling piping hot, golden-brown rolls straight from the oven in less than an hour, filling your kitchen with an irresistible aroma that makes everyone's mouth water. These weekend potluck dinner rolls are not just a side dish—they're a crowd-pleasing sensation that transforms any ordinary meal into a memorable feast. Whether you're a baking novice or a seasoned home chef, this foolproof recipe will have you creating bakery-quality rolls that will have your guests begging for seconds (and the recipe)!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 12 rolls
Ingredients
- 2 cups warm water
- 1/2 cup sugar
- 1 packet active dry yeast
- 1/4 cup vegetable oil
- 1 teaspoon salt
- 5-6 cups all-purpose flour
Instructions
- In a large mixing bowl, combine warm water (around 110°F) with sugar and sprinkle active dry yeast over the surface. Let the mixture sit for 5-10 minutes until it becomes foamy and activated.
- Add vegetable oil and salt to the yeast mixture, stirring gently to combine all ingredients thoroughly.
- Gradually add flour, one cup at a time, mixing with a wooden spoon or stand mixer with a dough hook until a soft, slightly sticky dough forms. You may need between 5-6 cups of flour depending on humidity.
- Knead the dough on a lightly floured surface for 6-8 minutes until smooth and elastic. The dough should spring back when lightly pressed.
- Place the dough in a lightly oiled large bowl, cover with a clean kitchen towel, and let rise in a warm, draft-free area for about 30 minutes or until doubled in size.
- Punch down the risen dough and divide it into 12 equal portions. Shape each portion into a smooth, round roll.
- Arrange rolls on a greased baking sheet, leaving slight space between each for expansion. Cover and let rise again for 15-20 minutes.
- Preheat oven to 375°F (190°C). Optional: Brush rolls with melted butter before baking for a golden, rich finish.
- Bake rolls for 15-20 minutes until tops are golden brown and rolls sound hollow when tapped.
- Remove from oven and let cool on a wire rack for 5-10 minutes before serving warm.
Tips
- Water Temperature is Key: Ensure your water is precisely between 105-110°F. Too hot, and you'll kill the yeast; too cool, and it won't activate properly.
- Don't Rush the Rising: Place your dough in a warm, draft-free spot like near (but not on) a preheated oven to help it rise consistently.
- Flour Flexibility: Humidity affects flour absorption, so add flour gradually and stop when the dough feels soft and slightly tacky.
- Gentle Kneading: Use a light touch when kneading to keep rolls tender. Over-kneading can make them tough.
- Butter Brush Magic: For an extra luxurious finish, brush rolls with melted butter immediately after baking for a glossy, rich appearance.
- Storage Hack: These rolls freeze beautifully! Cool completely, then store in a freezer bag for up to 1 month.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 30g
Protein: 4g
Fat: 5g
Saturated Fat: 1g
Cholesterol: 0mg
