rhodes dinner rolls recipe
The Best rhodes dinner rolls recipe
I love this recipe because it’s so versatile—great for breakfast with eggs, a side to a roast, or even just a simple but satisfying snack. The dough is forgiving, and the rolls rise beautifully, giving you that classic Southern fluffiness without fuss. Plus, they’re a little healthier than store-bought, with whole wheat flour and a touch of honey for natural sweetness. My family always says they taste like warm, comforting hugs, and honestly, that’s the kind of comfort food I’ll never get tired of.
Classic Rhodes Dinner Rolls
Soft, pillowy dinner rolls perfect for sandwiches or serving alongside a hearty meal. These rolls are simple yet delicious, ideal for any home cook.
🥘Ingredients
- 3 cups all-purpose flour
- 1 packet (2 1/4 tsp) active dry yeast
- 1 cup warm milk
- 1 tbsp sugar
- 1 tsp salt
- 1 tbsp melted butter
- 1/2 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 tbsp milk
👨🍳Directions
-
1
In a large bowl, dissolve yeast and sugar in warm milk. Let sit for 5 minutes until foamy. -
2
In another bowl, combine flour and salt. Add the yeast mixture and melted butter. Mix until a shaggy dough forms. -
3
Knead the dough on a floured surface for 8–10 minutes until smooth and elastic. Place in a lightly oiled bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size. -
4
Punch down the dough and divide into 8 equal pieces. Roll each into a ball, then flatten slightly into round rolls. -
5
Place rolls on a baking sheet, cover, and let rise for 30 minutes. -
6
Preheat oven to 375°F. Mix powdered sugar, milk, and softened butter to form a glaze. Brush over risen rolls. -
7
Bake for 18–20 minutes until golden brown and crisp.
🔧Equipment
- Mixing bowl
- Stand mixer or large bowl
- Oven
- Rolling pin
- Baking sheet
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Rhodes Dinner Rolls Works
❓ Frequently Asked Questions About Rhodes Dinner Rolls
How do I know when the oven is properly preheated for baking rhodes dinner rolls?
Use an oven thermometer to confirm the oven reaches 375°F (190°C) before placing the rolls inside. If you don’t have one, check by placing a cold, metal spoon inside—it should sizzle and heat up quickly. Preheating ensures the rolls rise evenly and develop a soft, golden crust.
Can I use a stand mixer instead of a kitchen aid for kneading the dough?
Yes, a stand mixer works well, but use the dough hook attachment on the lowest setting to avoid overworking the gluten. Knead for 8–10 minutes until the dough is smooth and elastic. If your mixer lacks a dough hook, use your hands or a stand mixer’s flat beater for a similar result.
What’s the best way to keep rhodes dinner rolls from drying out after baking?
Let the rolls cool on a wire rack for 5–10 minutes before transferring them to a warm bread pan or baking dish. Cover loosely with a clean kitchen towel or plastic wrap to retain moisture while they set. Avoid refrigerating them immediately—they’ll dry out faster.
Why do my rolls sometimes collapse after rising?
Collapsing can happen if the dough isn’t rested long enough after kneading or if the yeast is inactive. Let the dough rise in a warm place for 1–1.5 hours, or until it’s twice its original size. If the yeast isn’t working, try proofing in a slightly cooler spot or adding 1 teaspoon of sugar to the dough to boost fermentation.
Can I substitute whole wheat flour for white flour in this recipe?
Yes, but adjust the liquid slightly: use 1 cup whole wheat flour for every 1 cup white flour in the recipe. The rolls may be denser and have a slightly nuttier flavor, but they’ll still yield soft, pillowy results. For best texture, use a mix of 50% white and 50% whole wheat if you prefer a lighter roll.
