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My family LOVES fresh, soft, homemade, warm, juicy dinner rolls! I love to make my own so I can control the ingredients and have that truly homemade experience! It is so rewarding!
This recipe can be modified to use any flour that your family prefers to use! I made this with white flour for the demonstration, but even gluten-free flour, whole wheat flour and others all work well!
Here’s a quick video showing how to make these – then written and print-friendly instructions are below:
They are quite simple to make and they take only 60-minutes, which is record time for the Rhodes type rolls. I found the original idea on The Bumbling Baker when my family just wanted Rhodes type rolls that I really don’t buy anymore. And yes, I missed that homemade doughy goodness too!
Here’s the ingredients:
- 1/2 cup low-fat milk
- 1/4 cup sugar
- 2 tsps. salt
- 3 tbsps. butter or margarine
- 3 packages of dry active yeast or 6 3/4 teaspoons from bulk jar
- 1 1/2 cups warm water (105F – 115F)
- 5 – 6 cups flour of choice (some flours, like brown rice flour, will need extra modifications, but if you are use to working with these, you probably know the modifications to make :))
*Please note, this recipe works best with the ingredients at room temperature, but sometimes I forget to get them out earlier and it still is fine 🙂
Here’s how to make it:
- In a bowl or a KitchenAid type mixer, you will want to dissolve and soak the yeast in the warm water.
- While this is soaking, in a saucepan on the stove, you will want to mix milk, sugar, salt and butter together on low heat until all ingredients are mixed, dissolved and warmed.
- Then cool slightly to lukewarm.
- Then add the mixture from the saucepan to the dissolved yeast/water mixture along with 4-4.5 cups of the flour and start “mixing” in your mixer on low with the dough hook or by hand. This will be about 1-2 minutes.
- Then add the remaining flour 1/2 cup at a time and about 1 minute between additions until you have added all of the flour.
- Then “mix” for another 2 minutes, or knead by hand until the dough cleans the bowl and is a little sticky to the touch!
- Finally, remove your dough hook and it should fall into a nice ball of dough.
- Pick up the ball and set in another greased bowl or remove this ball from this bowl for a minute while you grease this one.
- Put the dough back in the greased bowl and rotate it a couple of times so that the whole thing is “greased.”
- Cover with a towel in a warm spot for 15 minutes.
- At this point, flour a surface so that you can roll out the dough flat!
- Then, using a roller, roll it flat to about 1/4 of an inch thick.
- After it is flat, then just use a pizza cutter to “cut it up” into as even as possible squares/rectangles – you will want 24. I personally stink at trying to get my dough square to cut squares, so I often combine the uneven corners to form a roll 🙂
- Then pick up each cut piece and tuck in the corners on the underside of the roll to form the roll and place the roll with the seams down on your baking pan! I personally cook them in a circle on a pie plate. I like the shape that they turn out to be when doing this. But you can also put them in muffin tins or square baking sheets too!
- Then cover your pan with the prepared/formed rolls with a towel and set in a warm place for another 15 minutes.
- Then you are ready to bake them in the oven set at 425 degrees for 12 minutes, or until the tops are golden brown!
- Brush with butter after they come out if you want!
- Serve warm!
A couple of notes:
- These can be made ahead of time and then warmed in the microwave for 15 seconds before serving too
- You can also freeze the shaped dough and then when ready to make them, just thaw on a pan and pop in the oven when they have thawed and risen.
- This recipe makes 24 rolls, which is way too much for our family (or rather, I know we would all happily eat 24 rolls, but we shouldn’t in one sitting!) and so you can cut the recipe in half, or freeze half of the dough for your own homemade Rhodes rolls!
Here’s a printable recipe for you to put into your home binder! AND details on the Home Binder with FREE downloads are HERE.
| 60 Minute Dinner Rolls | Print |
Recipe type: Side Dish
Author: Cassie from The Thrifty Couple
Prep time:
Cook time:
Total time:
Serves: 24
A quick, homemade version of Rhodes Rolls or soft, doughy rolls!
Ingredients
- ½ cup low-fat milk
- ¼ cup sugar
- 2 tps. salt
- 3 tbps. butter or margarine
- 3 packages of dry active yeast or 6¾ teaspoons from bulk jar
- 1½ cups warm water (105F - 115F)
- 5 - 6 cups flour of choice (some flours, like brown rice flour, will need extra modifications, but if you are use to working with these, you probably know the modifications to make :))
*Please note, this recipe works best with the ingredients at room temperature, but sometimes I forget to get them out earlier and it still is fine 🙂
Instructions
- • In a bowl or a KitchenAid type mixer, you will want to dissolve and soak the yeast in the warm water.
- • While this is soaking, in a saucepan on the stove, you will want to mix milk, sugar, salt and butter together on low heat until all ingredients are mixed, dissolved and warmed.
- • Then cool slightly to lukewarm.
- • Then add the mixture from the saucepan to the dissolved yeast/water mixture along with 4-4.5 cups of the flour and start "mixing" in your mixer on low with the dough hook or by hand. This will be about 1-2 minutes.
- • Then add the remaining flour ½ cup at a time and about 1 minute between additions until you have added all of the flour.
- • Then "mix" for another 2 minutes, or knead by hand until the dough cleans the bowl and is a little sticky to the touch!
- • Finally, remove your dough hook and it should fall into a nice ball of dough.
- • Pick up the ball and set in another greased bowl or remove this ball from this bowl for a minute while you grease this one.
- • Put the dough back in the greased bowl and rotate it a couple of times so that the whole thing is "greased."
- • Cover with a towel in a warm spot for 15 minutes.
- • At this point, flour a surface so that you can roll out the dough flat!
- • Then, using a roller, roll it flat to about ¼ of an inch thick.
- • After it is flat, then just use a pizza cutter to "cut it up" into as even as possible squares/rectangles - you will want 24. I personally stink at trying to get my dough square to cut squares, so I often combine the uneven corners to form a roll 🙂
- • Then pick up each cut piece and tuck in the corners on the underside of the roll to form the roll and place the roll with the seams down on your baking pan! I personally cook them in a circle on a pie plate. I like the shape that they turn out to be when doing this. But you can also put them in muffin tins or square baking sheets too!
- • Then cover your pan with the prepared/formed rolls with a towel and set in a warm place for another 15 minutes.
- • Then you are ready to bake them in the oven set at 425 degrees for 12 minutes, or until the tops are golden brown!
- • Brush with butter after they come out if you want!
- • Serve warm!
Notes
• These can be made ahead of time and then warmed in the microwave for 15 seconds before serving too
• You can also freeze the shaped dough and then when ready to make them, just thaw on a pan and pop in the oven when they have thawed and risen.
• This recipe makes 24 rolls, which is way too much for our family (or rather, I know we would all happily eat 24 rolls, but we shouldn't in one sitting!) and so you can cut the recipe in half, or freeze half of the dough for your own homemade Rhodes rolls!
• You can also freeze the shaped dough and then when ready to make them, just thaw on a pan and pop in the oven when they have thawed and risen.
• This recipe makes 24 rolls, which is way too much for our family (or rather, I know we would all happily eat 24 rolls, but we shouldn't in one sitting!) and so you can cut the recipe in half, or freeze half of the dough for your own homemade Rhodes rolls!
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Cindy Morrow
When I was younger, I had a neighbor girl whose parents were from Canada, and we use this recipe with Parker House Rolls,…which are the same as Rhodes Rolls in the present day. At that time, we had to cut the Parker House Rolls when just thawing in half to make smaller pieces. When they had completely thawed, we would roll them in butter ( that had been warmed to a liquid) on all sides, and then roll them into a mixture of cinnamon and sugar. These pieces of roll were then put into an angel food cake baking tin. We would put the pieces side by side to make a layer, and then we would put either chopped walnuts or raisins on top of each layer, and then would continue to put layers of the roll pieces rolled in butter, cinnamon and sugar and then the the walnuts, or raisins, until they were about 3/4 of the way in the angel food cake baking tin. Sometimes we put a little extra of the cinnamon/sugar mix in between the layers too! We were then to let it set to double in size. I think that we used the oven set at like 100 degrees to do this, since we didn’t have a suitable place for them to rise. After they have risen, then we put them into the oven for 45 minutes to an hour,…and I am not sure of the oven temp here,…was either 350 or 425,….I really can’t remember (and I never had a written recipe of this,…all comes from making them when I was small). Maybe someone who bakes this type of thing would be able to tell you better. You will be able to tell when they are done as they get a medium brown color on the top. When they are completed baking,…then you flip the “coffeecake” over on your serving dish (so what you put in the tin first is now the top of the coffeecake) and then all of the cinnamon/sugar and butter mixture will run down and glaze the whole thing and some will run on to the serving dish. The name for this recipe was Hungarian Coffee Cake. It is served by picking one of the pieces off of the coffeecake,…so you eat it piece by piece rather than cutting a piece with a knife. I think that it is similar to what now is called monkey bread, but you can’t use biscuits like many monkey bread recipes call for. The recipe that we made ours from would make 2 coffee cakes,…and we would bake one and freeze the other ready to thaw to rise and bake. Or sometimes, we would bake both, and then freeze one that had already been baked,…that would only have to be taken out in enough time to thaw,….and could be warmed at a low temp in the oven. Enjoy! We made these the first time when we were about 7 or 8 years of age,….but it was fun doing it,…quite messy,….but still enjoyable. I bet your kids would enjoy doing this,….and feel a sense of accomplishment! LOL 🙂
Sally
Hi,
You mentioned in your recipe that if using rice flour there are modifications. Could you please explain this