Mom’s Homemade Rolls recipe is a classic recipe for delicious rolls. We serve them as a side with soup or salad, and they are a must at holidays and dinnertimes!
These homemade rolls are a favorite of my entire family and have been passed down for generations. My mom made these homemade rolls as far back as I can remember on Sundays and special occasions. Every holiday, you can bet that a basket of these incredible homemade rolls has been passed around at the table.
The rolls were always one of the first things to get devoured. You are lucky if there are some leftover for turkey sandwiches the next day!
Turn Homemade Rolls into Pesto Rolls
While I love the rolls as they are, I sometimes like to change them up a bit, to go with themed dinners. One of my favorite ways to flavor these rolls is to make them into pesto rolls—they are fantastic with Italian dinners. I included how you can use this same dough recipe for pesto rolls in the directions below.
Tips for Perfect Rolls
If making homemade rolls intimidates you…don’t be! As I’ve made this recipe dozens of times, I’m including some of the tips and tricks you can use to create the perfect homemade rolls:
- The recipe can be easily doubled or halved if you need a different quantity.
- Use all-purpose flour for the best results.
- The milk will need to be scalded in this homemade rolls recipe. The easiest way to do it is to microwave your milk for about three minutes.
- 8-10 cups of all-purpose flour are needed for this roll. Start with eight cups, then check the consistency before determining if you need to add any more. The dough should be sticky, yet easily pull away from the sides of the bowl.
Spreads for the Homemade Rolls
One of my favorite methods is to make a batch and use them with homemade spreads. These work great alongside the homemade rolls for dinner, breakfast, or any other meal. Here are some excellent spreads to make with these homemade rolls:
How to Make Homemade Rolls
In a large bowl combine:
You will also need:
- 8 to 10 cups of flour
- Beat the ingredients in the large bowl with an electric mixer for 1 minute. Add the yeast mixture in the small bowl. Stir in the 8 to 10 cups of flour 1 cup at a time. You will know you have enough flour when the dough pulls away from the sides of the bowl, it should still be sticky. Pour some more flour onto a flat clean surface and knead into a soft dough, adding flour as needed.
- Cover the dough and let it rest for 10 minutes.
- Knead again then place into a bowl sprayed with cooking spray. Cover and raise for 1 hour.
- Punch down the dough and let raise 10 more minutes.
- Roll out dough, and break off sections to form into small rolls. They should be about half the size you would like your finished roll to be.
- Place rolls in a pan or cookie sheet and raise again for about 15 to 20 minutes. They shouldn't be touching before raising, but should be after raising.
- Bake at 375 degrees for 10 to 12 minutes.
For Pesto Rolls:
- Instead of breaking dough into rolls, roll the dough out into a large rectangular shape. Brush pesto sauce (I get mine from Costco) all over the dough. Roll the dough up lengthwise and seal along the edge. Cut into 2 inch slices and place on a greased cookie sheet. Let raise until double in size then bake at 375 for 10 to 15 minutes. Immediately after removing from oven, sprinkle with parmesan or mozzarella cheese.
- 9x13 inch pan