Making bread is a lovely way to slow down and put something warm on the table. This starter recipe makes 12 rolls. Allow extra time if your kitchen is cool.

Kitchen note: this is an editorial starter recipe, not a recipe tested by Heidi yet. Photos are illustrative.

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BEFORE YOU BEGIN

Use a kitchen scale if you have one, and start with the smaller flour amount. The dough should feel soft and slightly tacky. Flour, room temperature, and your yeast can affect how quickly it rises.

KEEP THIS ONE HANDY

SIMPLE HOMEMADE DINNER ROLLS

Makes 12 · Prep 25 min · Rise 90–120 min · Bake 18–22 min

WHAT YOU'LL NEED

  • 360–390 g all-purpose flour, plus a little for your work surface
  • 7 g instant yeast (1 standard packet)
  • 25 g granulated sugar
  • 6 g fine salt (about 1 teaspoon)
  • 240 ml milk, lukewarm rather than hot
  • 1 large egg
  • 55 g softened unsalted butter, plus a little for the pan

LET'S MAKE IT

  1. Mix 360 g flour with the yeast, sugar, and salt in a large bowl.
  2. Add milk and egg, then mix into a shaggy dough. Knead in the butter. Knead for 8–10 minutes, adding only enough remaining flour to make a soft, manageable dough.
  3. Cover the bowl and leave in a warm spot until doubled, roughly 60–90 minutes.
  4. Grease a 9 × 13-inch baking pan. Divide dough into 12 equal pieces, shape into balls, and arrange in the pan.
  5. Cover and let rise until puffy, about 30–45 minutes. Heat the oven to 375°F (190°C).
  6. Bake for 18–22 minutes, until evenly golden and baked through. Cool slightly before serving.

Contains: wheat, milk, and egg.

IS HOMEMADE ACTUALLY CHEAPER?

Price the amount of flour, milk, butter, yeast, egg, sugar, and salt you use—not just the whole grocery packages. Compare 12 homemade rolls with 12 store-bought rolls. The calculator below helps you compare your own local prices.

Editorial imagery is illustrative; it does not show a tested result of this project.