Whether you use them to sop up gravy or fill them with mashed potatoes and cranberry sauce, everyone has their favorite way to eat dinner rolls during the holidays.
Get our favorite dinner roll recipe that can be made with einkorn flour or any wheat! They also freeze well, so make them ahead of time and save time!
If you're looking for the quintessential dinner roll made in a muffin tin, that has that classic muffin top shape, then look no further!
You can, of course, make these on a baking tray instead if you'd like, but I love making them in a buttered muffin tin for that recognizable shape!
RELATED: Honey Wheat Sourdough Rolls
Homemade Dinner Rolls
Whether you are using einkorn flour or any wheat, these dinner rolls are a must have addition to any big meal! We make them for Thanksgiving dinner, Christmas dinner, Easter lunch... well, you get the idea!
My husband loves to soak his in gravy and fill it with homemade mashed potatoes. Ha!
But, not matter how you like to eat your dinner rolls, this recipe is a winner for the whole family.
And my favorite part is that they freeze and thaw very well! So, you can make them ahead and save yourself some work on the big day.
Which makes mama happy, since I generally have so many other things that have to be made the day of the family meal - like chocolate pies and so on!
This recipe is also available in my From Scratch Holiday Cookbook!
Homemade Dinner Rolls FAQ
Do I have to use a muffin tin?
Nope! You can let these homemade dinner rolls take their final rise in a butter dish (9x13) or on a baking tray for the same delicious results without the muffin top shape!
How can I make my own frozen dinner rolls?
Easy! You can either freeze them before their final rise or after they are baked!
1. To freeze before the final rise: Divide and roll dough according to recipe, place on a wax paper lined tray and freeze. Once frozen, remove from tray and place them in a freezer bag until ready to use.
To bake: Remove dough balls and place them in a butter dish of your choice. Allow to rise for 1.5 to 2 hours, then bake and finish according to recipe.
2. To freeze after baking: Simply place baked and cooled rolls in a freezer bag and store frozen until needed.
To reheat: Remove rolls from the freezer and place on a rack, cover rolls with a thin towel and allow them to come to room temperature (about an hour). Heat at 350° for 5-7 minutes right before serving.
NOTE: As with all my recipes, you can use einkorn or any wheat to make these rolls!
Homemade Einkorn Dinner Rolls
Ingredients
- 1 packet active dry yeast
- ¼ Cup water
- 1 ½ Cup lukewarm raw milk
- 3 tbsp melted butter
- ¼ Cup sugar
- 4 Cups flour (we use einkorn flour)
- 1 large pastured egg
- 1 tsp salt
- ¼ Cup melted butter for basting rolls after baking
Instructions
- In the bowl of an electric mixer, place 2 cups of Einkorn flour. Add the salt.
- Melt butter in medium sauce pan. Add sugar, water, and milk, stir until well combined. Heat to 105 -115°. Add yeast and stir. Set aside and let sit for 10 minutes.
- Slowly pour liquids over the flour in mixer. Mix on low with the whisk attachment. Add egg. Mix briefly.
- Add remaining flour ½ cup at a time. Once flour is well combined, switch to dough hook and mix on low for 5 minutes.
- Transfer dough to greased bowl, cover tightly with cling wrap. Allow to rise for 45 minutes.
- Remove dough from bowl, place on floured surface, punch down, and roll into 24 balls.
- Place each piece into a greased muffin tin cavity and cover with a kitchen towel. Allow to rise an additional 25 minutes.
- Bake at 350° for 12-15 minutes, until golden brown.
- Once baked, brush with melted butter. Allow to cool slightly (if you caand serve warm.
PIN THIS FOR LATER
I didn’t see WATER or SALT in the instructions. I’m guessing it would be added with the milk?
Hi Janeen! I made a few changes to the recipe this week based on a few additional years of testing, so those ingredients are updated. As are the rise times! Enjoy!
Hi Victoria,
Is the amount of milk as written, 1.5 cups, correct? It seemed like a lot, and my dough is pretty soupy. Thanks!
Caitlin, I’m so sorry! I didn’t get an email notification for this message and I missed it until today! Yes, the amount of liquid is correct. However the difference usually comes in with the way various people measure flour. I am working my way through all my einkorn recipes to add weight measurements to make that less of an issue, but I hadn’t updated this one yet. The einkorn weight measurement for this recipe would be 540g and I will get it updated asap. I hope you were able to add a bit more flour and bake these after all! <3