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These light and fluffy small batch dinner rolls are the perfect addition to any meal and you only need to make four rolls instead of two dozen!.
Why You’ll Love This Recipe
Being able to make only four rolls at a time is life changing, I make them so much more often because I don’t end up with dozens of leftover rolls! As an empty nester, a traditional roll recipe that makes two dozen rolls is just way too many. I end up with too many leftover rolls and I eat too many rolls!
- Thanks to this recipe I no longer have to reserve roll making to a big holiday dinner with friends and family. I can enjoy homemade rolls with any weeknight meal. They are perfect with a plate of pasta or a bowl of soup, or just about anything.
- You don’t have to be an empty nester to enjoy this recipe though. The recipe makes four large rolls but you can easily make 6 smaller rolls if you are needing to feed more people.
- It takes under an hour to make these dinner rolls. Just start them at the beginning of dinner prep and by the time dinner is ready, your rolls will be too.
Ingredients Needed
- Milk. Use what you have on hand. Can also substitute water if needed.
- Olive Oil
- Honey, you can also use sugar if you prefer
- Dry Active Yeast. Be sure it’s not expired.
- Salt
- Flour. I prefer unbleached all purpose flour
- Egg. For an egg wash, optional.
Top Tips for working with yeast
- Always check the expiration date on your yeast package. Store your yeast in the fridge or freezer to help it stay fresh longer.
- Use a thermometer to check the temperature of your warm liquid if you aren’t sure. It should be between 105-115 degrees F.
How to Make Small Batch Yeast Rolls
- Preheat oven to 400 degrees F.
- Add oil, honey, and yeast into warm milk. Stir and let rest for 15 minutes until it begins to bubble and get foamy. If you have questions about working with yeast be sure and check out my post with all my best tips and tricks.
- Add in salt and flour to yeast mixture and put in a stand mixer. Using the dough hook, mix until the dough comes together and is slightly sticky but not sticking to the sides of the bowl. If the dough is too sticky add some additional flour a tablespoon at a time.
- Knead for 5 minutes until soft and smooth
- Cover and let rise for 20 minutes.
- Divide dough into four pieces and form into balls. Place into a greased pan (I use a 6 inch cake pan) and cover.
- Let rise for 15 minutes and preheat oven to 400 degrees F.
- Brush rolls with beaten egg for an egg wash. This is purely aesthetic so you can skip this step if you like.
- Bake for 12-14 minutes or until rolls are golden brown and baked through. Allow to cool in the pan for a few minutes and then remove.
I’m a firm believer that these small batch dinner rolls should be eaten warm out of the oven and slathered in butter!
Frequently Asked Questions
Can I use rapid rise yeast instead?
You can. Just skip the step where you proof the yeast in the liquid and just add the yeast in with the dry ingredients and then add in liquid.
Can I double this recipe?
This recipe will easily double if you need more rolls.
For more bread recipes try these:
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Small Batch Dinner Rolls
These light and fluffy small batch dinner rolls are the perfect addition to any meal and you only need to make four rolls instead of two dozen!
Prep:45 minutes
Cook:12 minutes
0 minutes
Total:57 minutes
Ingredients
- 1/2 cup warm milk 105-115 degrees f
- 2 Tbsp olive oil
- 1 Tbsp honey
- 1/2 Tbsp active dry yeast
- 1/2 tsp salt
- 1 1/2 cups all purpose flour
- 1 egg beaten, for egg wash
Instructions
- Preheat oven to 400 degrees F.
- Add oil, honey, and yeast into warm milk. Stir and let rest for 15 minutes until it begins to bubble and get foamy.
- Add in salt and flour to yeast mixture and put in a stand mixer. Using the dough hook, mix until the dough comes together and is slightly sticky but not sticking to the sides of the bowl.If the dough is too sticky add some additional flour a Tablespoon at a time. Knead for 5 minutes until soft and smooth
- Cover and let rise for 20 minutes
- Divide dough into four pieces and form into balls. Place into a greased pan (I use a 6 inch cake pan) and cover. Let rise for 15 minutes.
- Brush rolls with beaten egg for an egg wash.
- Bake for 12-14 minutes or until rolls are golden brown and baked through.
Tips & Notes:
- Always check the expiration date on your yeast package. Store your yeast in the fridge or freezer to help it stay fresh longer.
- Use a thermometer to check the temperature of your warm liquid if you aren’t sure. It should be between 105-115 degrees F.
Nutrition Facts:
Calories: 269kcal (13%) Carbohydrates: 41g (14%) Protein: 7g (14%) Fat: 9g (14%) Saturated Fat: 1g (6%) Cholesterol: 41mg (14%) Sodium: 308mg (13%) Potassium: 80mg (2%) Fiber: 2g (8%) Sugar: 4g (4%) Vitamin A: 59IU (1%) Calcium: 13mg (1%) Iron: 2mg (11%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Maxine says
Thank you so much for sharing this recipe. They turned out Amazing… two for me too, from my big ole fur baby. He said, thank you too.
Shelby Spinks says
I’ve made this recipe twice now and have been pleased with the results.
I do not own a mixer, but it’s not a large amount of dough and a flat whisk (small spatula the second time) worked fine. Kneaded by hand after mixing for several minutes.
I used two mini loaf pans, two dough balls per pan.
Thank you so much.
Deb says
I made it, don’t have a dough hook or a mixer, so unsure how long to kneed for, my hubby said they were heavy, but yummy.