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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:
Be sure and follow me over on YouTube for weekly cooking demos.
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%)
Carie says
I really love and appreciate this recipe! I’m a novice baker and these are perfectly simple, quick and oh-so yummy. Thank you!
Chandra P says
Hi thank you so much for this recipe. I made mine into 5 smaller rolls rather than the 4 large ones, should’ve done 6. I have a question, our first 2 rolls we are were soft and fluffy, but the 3rd one (a middle roll) was gummy instead of fluffy. I baked at 400⁰ they were beautiful golden brown, I seriously can’t think of why they came out uncooked. Any tips?
Denise says
Love the idea that I can cook for two since our kids are all grown up and it is just my husband and I. Thank you Leigh Ann, I love watching your videos and get inspiration to cook just enough.
marlyn says
Hi Leigh Anne, first of all thank you so much for sharing your recipes. I made some of your recipes and with success. I just made this bread rolls even though I’m not sure if the temperature is for fan assisted oven or not. The bread rolls are just baked but not tasted it yet, I’ll soon find out (it looks perfect though). My question really is do you used fan assisted oven or not? Once again thanks for delicious recipes.
Leigh Anne Wilkes says
I do not use a convection oven.
Renee says
I made these with 1/2 cup whole wheat flour and 1 cup unbleached flour. I also divided them into 6 rolls instead of 4. I think there is enough dough to make 8 small rolls too. The rolls are soft and absolutely delicious! I will be keeping this recipe!