How to Make Fluffy, Classic Dinner Rolls

Chef Scott Peacock 's yeast dinner rolls are the definition of a classic—they never go out of style and are delicious every single time you make them. If you have a fear of yeast, this recipe is for you. Scott's attention to detail will help even the most inexperienced bakers succeed. If you're a savvy yeast roll baker, give Scott's no-knead one bowl technique a try.

Tips for Making Classic Dinner Rolls

Follow these simple tips to ensure your rolls come out tender and delicious.

• Check the temperature of your water. Use an instant read thermometer to make sure the water that you add to the yeast is not too hot. It should be somewhere between 105 degrees F and 115 degrees F. If the water is too hot, it will kill the yeast and the rolls won't rise.
• Resist the temptation to add extra flour. An important key to tender soft rolls is to add just enough flour. Too much flour leads to a dense and tough texture. After adding the 4 cups of flour to the recipe, if the dough is wet and very sticky add more flour, 1 tablespoon at a time (4 tablespoons max), until the dough is smooth and elastic and slightly sticky.
• Work the Dough. Though you don't have to technically knead the dough on a floured surface, stirring the dough in the bowl with a wooden spoon for 3 to 5 minutes develops the gluten and structure of the rolls. Scott says, "Use a sturdy wooden spoon to stir vigorously—which transforms the dough from sticky to smooth and resilient."
• Proof Well. If your kitchen is on the cooler side, you may need to create a warm place for the dough to rise or "proof" in Step 2. Fill a four cup glass measure with very hot water and place it in the oven. Set the bowl of dough in the oven to rise for 1 to 2 hours (with the door closed). If you have an instant pot, you can proof your dough in the instant pot.
• Use a kitchen scale to make sure every roll is the same size. The never-fail way to portion consistent balls of dough to ensure each roll bakes evenly is to weigh the dough, If you have a kitchen scale weigh the total amount of dough and divide that weight by 24 to determine the amount you should use per roll. Then divide each portion into three smaller balls to form each roll.
• Don't Peek. Be patient when you're baking. If you open the door too many times heat escapes the oven, reducing the baking temperature. which may effect oven spring, the yeast's final burst of expansion. Rolls are done when they are well-browned and they temp 185 to 190 degrees F with an instant read thermometer.

How to Make Ahead, Store, and Reheat Classic Dinner Rolls

If you don't plan to eat the rolls warm from the oven, you'll want to store them properly to keep them fresh. Transfer the rolls from the pan to a wire rack and let cool completely. Place rolls in a covered container and store at room temperature for 2 to 3 days. Or, place rolls in a freezer safe container or resealable freezer bags and freeze up to 3 months. When you're ready to eat them, thaw the rolls at room temperature. To reheat, wrap the rolls in foil and warm them in a 300 degree F oven for 15 to 20 minutes.

How to Change the Flavor of Classic Dinner Rolls

A well-made classic dinner roll is certainly delicious but if you want to add another layer of flavor to your rolls try these easy ideas: add snipped fresh herbs to the melted butter, or sprinkle grated Parmesan cheese, sesame or poppy seeds, or a seasoning blend such as Everything Bagel Seasoning over the buttered dough before baking. Or brush the piping hot rolls with a flavored compound butter, like our Cowboy Butter after they come out of the oven.