Learn how to bake crusty white dinner rolls with this easy recipe. These rolls are soft on the inside, golden and crisp on the outside, and perfect for any meal or gathering!
David and I are both bread lovers and enjoy these crusty white bread rolls with soup, pasta and rices dishes...in fact, with any meal that's saucy...these rolls are perfect for soaking it up! Enjoy them as part of a bread basket when entertaining and for family meals.
Tips
- Whole-grain option - substitute part of the white flour with whole wheat flour for added nutrition.
- Savoury additions - mix in herbs (rosemary or thyme), or garlic powder for a savoury twist. Try sprinkling with sesame seeds, poppy seeds or flaky sea salt before baking.
- This crusty white dinner rolls recipe is easily doubled if you want to make more rolls.
Frequently Asked Questions
Yes - prepare the dough, shape the rolls, and keep them in the fridge overnight. Let them come to room temperature and proof before baking.
Place a pan of water in the oven while baking to create steam, which helps achieve a crusty exterior.
Absolutely - freeze the baked rolls in an airtight container for up to 3 months. Reheat in the oven before serving.
Check the freshness of your yeast and ensure the proofing environment is warm (around 24 to 30C). If it's cold, place the bowl near a warm spot, such as on top of the oven.
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How to make these Crusty White Dinner Rolls
Ingredients
- 165ml lukewarm water
- 0.5 tsp dried instant yeast
- oil, for greasing
- 250g bread flour, plus extra for dusting
- 0.75 tsp fine sea salt
- 300ml very hot water for baking
Instructions
Make and shape the rolls:
- Place the water and yeast in a jug - note: the water needs to be lukewarm (around 37C) - stir to mix then leave to stand for 2 minutes. Meanwhile, lightly grease a large bowl.
- If using a stand (food) mixer, pour in the yeast mixture and then add the flour and salt then knead for 2 minutes. If kneading by hand, knead for 10 minutes. Transfer the dough to the prepared bowl, cover with cling film or a damp tea towel and leave to rest until doubled in size (approx. 1.5 hours).
- On a lightly floured surface, use a large knife to separate the dough into 6 equal-sized pieces. Shape into round rolls and place on a lightly floured baking tray. Dust the rolls lightly with flour, cover with lightly oiled cling film and leave to rest for 45 minutes.
Bake:
- Halfway through the second resting time, place a small roasting tin in the lower part of the oven. Preheat the oven to 270C/250C fan/gas 10.
- Put 300ml of very hot water in a cup. Using a sharp knife, cut a slit lengthways along the top of each roll.
- Place the baking tray with rolls into the oven. Quickly but carefully splash the hot water into the roasting and immediately close the oven door to trap the steam. Bake for 12 minutes or until golden brown.
- Cool on a wire rack. Enjoy cold or warm through in the air fryer at 180C or oven at 200C/180C fan/gas 6 for 5 minutes (sprinkle the rolls lightly with cold water before warming through).
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Crusty White Dinner Rolls
Ingredients
- 165 ml (¾ cup) lukewarm water
- 0.5 tsp dried instant yeast
- oil for greasing
- 250 g (8.8 oz) bread flour plus extra for dusting
- 0.75 tsp fine sea salt
- 300 ml (1 ⅓ cups) very hot water for baking
Instructions
Make and shape the rolls:
- Place the water and yeast in a jug - note: the water needs to be lukewarm (around 37C) - stir to mix then leave to stand for 2 minutes. Meanwhile, lightly grease a large bowl.
- If using a stand (food) mixer, pour in the yeast mixture and then add the flour and salt then knead for 2 minutes. If kneading by hand, knead for 10 minutes. Transfer the dough to the prepared bowl, cover with cling film or a damp tea towel and leave to rest until doubled in size (approx. 1.5 hours).
- On a lightly floured surface, use a large knife to separate the dough into 6 equal-sized pieces. Shape into round rolls and place on a lightly floured baking tray. Dust the rolls lightly with flour, cover with lightly oiled cling film and leave to rest for 45 minutes.
Bake:
- Halfway through the second resting time, place a small roasting tin in the lower part of the oven. Preheat the oven to 270C/250C fan/gas 10.
- Put 300ml of very hot water in a cup. Using a sharp knife, cut a slit lengthways along the top of each roll.
- Place the baking tray with rolls into the oven. Quickly but carefully splash the hot water into the roasting and immediately close the oven door to trap the steam. Bake for 12 minutes or until golden brown.
- Cool on a wire rack. Enjoy cold or warm through in the air fryer at 180C or oven at 200C/180C fan/gas 6 for 5 minutes (sprinkle the rolls lightly with cold water before warming through).
Notes
- Whole-grain option - substitute part of the white flour with whole wheat flour for added nutrition.
- Savoury additions - mix in herbs (rosemary or thyme), or garlic powder for a savoury twist. Try sprinkling with sesame seeds, poppy seeds or flaky sea salt before baking.
- This crusty white dinner rolls recipe is easily doubled if you want to make more rolls.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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