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Easy Dinner Rolls, these are a must for a delicious dinner, especially during winter and the holiday time! Made in under an hour you can beat them!
Easy Dinner Rolls
These easy dinner rolls are extra delicious filled with melted mozzarella and dipped in a tasty marinara! This time of year means all things comfort, delicious, and fun! With lots of get togethers and fun event that means lots of tasty foods! I love making these easy cheesy dinner rolls- it really takes dinner to the next level without adding any extra work! Homemade and easy- my favorite combo! What makes these rolls extra quick to make is the Fleischmann’s® RapidRise® Yeast. No need for long rises. Yay! Fleischmann’s® RapidRise® Yeast makes making homemade baked goods hassle free and delicious!
How to make easy dinner rolls:
- Combine the flour, sugar, salt, and the dry yeast in a bowl.
- Then follow the instructions on the Fleischmann’s® RapidRise® Yeast packaging to activate the yeast. It’s really simple- the key take-away is to only warm the milk, butter, and water until it is luke warm and not hot.
- Add the warmed milk, water, and butter to the yeast mixture and and let it sit for 5 minutes.
- Add in seasoning and flour and mix until a dough forms.
- Knead dough on a lightly floured surface for about 6-8 minutes. Then let the dough rest for 10 minutes.
- Form the dough into balls and place a piece of mozzarella in the center of each one.
- Place dough in a greased pan and allow to rise for 30 minutes (that’s all!). Then bake until deliciously browned.
- Brush with some butter and then dip into some warmed marinara sauce!
So easy and so delicious!
Baking from scratch has never been easier or more enjoyable. The joy of baking at home from scratch, where your house fills with delicious smells and you get to spend time with your loved ones is the best!
What happens if the milk is too hot when you add the yeast?
If the milk and water is too hot it will kill the yeast and the dough wont rise. If you have a thermometer simply make sure it is between 120°F and 130°F and then follow the recipe. That simple!
Why didn’t my bread rise?
Bread not rising is usually due to either the yeast being killed from too hot of liquid when being activated or if your yeast is expired. That’s what’s great about the Fleischmann’s® RapidRise® Yeast Packages. They are premeasured and easy to keep on hand! I find I prefer the packages rather than a jar of yeast because I never use an entire jar before it expires!
Why did my rolls not cook all the way? They are brown on top but taste like dough.
This is usually either two things; either the yeast was killed and the bread didn’t rise, or the gluten wasn’t developed enough/ dough wasn’t kneaded long enough.
How to reheat rolls?
If you are planning on making these ahead of time and reheating I recommend using a different cheese than mozzarella. Mozzarella tends to become really chewy and tough when reheated. A cheese like Gruyere would work nicely instead. Simply microwave for 30 secs with a damp paper towel draped over the rolls, check them and repeat until they are warm enough.
Want really cheesy rolls?
Use a combo of Gruyere and Mozzarella inside and then sprinkle some on top during the last 10 minutes of it baking.
Want to use your dough hook instead of kneading by hand?
If you have a stand electric mixer and want to use the dough hook attachment simply swap the paddle for the dough hook once the dough starts to form and then let it mix/knead for 10 minutes or until the dough becomes smooth and elastic. With Fleischmann’s® RapidRise® Yeast and their 150 years of quality yeast, baking delicious from scratch recipes that you are proud of has never been easier! If you like this recipe make sure to check out my other bread recipes using yeast here:
Easy Dinner Rolls Stuffed With Cheese
- 2 to 2-1/4 cups all-purpose flour
- 2 tablespoons sugar
- 1 packet Fleischmann's® RapidRise® Yeast
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/4 cup water
- 2 tablespoons butter plus more for brushing on top
- 1 tbs Italian seasoning
- 2 tsp garlic powder
- 12 mozzarella balls* or mozzarella pieces
- 1 cup warmed marinara or tomato sauce
- Chopped parsley for garnish optional
- Combine 3/4 cup flour, sugar, dry yeast and salt in a large mixer bowl and stir until blended.
- Combine milk, water and butter in a small microwave-safe bowl. Microwave on HIGH in 15 second increments until very warm but not hot to the touch (120° to 130°F. Butter won’t melt completely). Add to flour mixture, stirring together, then let sit for 5 minutes. It should be come frothy and bubbly.
- Add in the Italian seasoning, garlic powder, and 1/4 cup flour; beat 2 minutes at high speed using an electric mixer. Stir in just enough of the remaining flour (1 to 1-1/4 cups) so that the dough will form into a ball.
- Knead* on lightly floured surface until smooth and elastic and springs back when lightly pressed with 2 fingers, about 6 to 8 minutes. Cover with a towel; let rest for 10 minutes.
- Cut dough into 12 equal pieces; shape into balls using your hands. As you are shaping place piece ofS mozzarella cheese in the center of each roll and shape the dough around it.
- Place in greased 8-inch round or square pan. Cover with towel; let rise in warm place until doubled in size, about 30 minutes.
- Bake in preheated 375ºF oven for 20 minutes or until golden brown. Remove from pan by running a knife around the edges and invert onto wire rack; brush tops with additional melted butter, if desired.
- Serve warm with some warmed marinara sauce topped with freshly chopped parsley.
Lisa’s Tips and Tricks
• If you are planning on making these ahead of time and reheating I recommend using a different cheese than mozzarella. Mozzarella tends to become really chewy and tough when reheated. A cheese like Gruyere would work nicely instead.
• Want really cheesy rolls? Use a combo of Gruyere and Mozzarella inside and then sprinkle some on top during the last 10 minutes of it baking.
• Have a stand electric mixer and want to use the dough hook attachment? Simply swap the paddle for the dough hook once the dough starts to form and then let it mix/knead for 10 minutes or until the dough becomes smooth and elastic.