Small batch dinner rolls for two. Recipe makes 4 rolls.
Our journey for small batches of bread, both with and without yeast, has culminated in this small pan of dinner rolls. Lean in close, this is as good as it gets.
This is the best thing you can do with a packet of active dry yeast.
This recipe for small batch dinner rolls for two is so perfect because they're light and fluffy, exactly as they should be. They're packed with that slightly sweet yeasty flavor; that coveted dinner roll flavor makes me soon.
Slathering them in butter is the only natural thing to do as soon as they come out of the oven.
Dinner rolls are a bit of a thing in my family, and no Sunday dinner is complete without them. In the small household, on weeknights, I've been resorting to frozen bread rolls. Using frozen rolls is the only way I can get the portion control I need, because I don't want to throw away leftover rolls that have gone stale or worse, moldy!
But now that I have this small batch dinner roll recipe, I can make 4 rolls on a weeknight to accompany soup. I made them last week to go with my green chile chicken stew, and I've also served them with my Zuppa Toscana for two.
Other small batch bread recipes with yeast:
-small batch focaccia
-potato cinnamon rolls
-caramel apple cinnamon rolls
-small batch soft pretzels
-Sally Lunn Bread
-small batch hamburger buns
Other small batch bread recipes without yeast:
-small batch cinnamon rolls
-rye bread
-corn muffins
-buttermilk biscuits
It looks like I need to work on my breads made without yeast category, right? I'm always open to any recipe suggestions or requests you have, too!
Here's a step by step of these small batch dinner rolls:
First, whisk together the flour and salt, and place them in a small bowl.
Then, bring the milk and honey to the proper temperature either in the microwave or a small sauce pan, 115-degrees F. Stir in the yeast, and let sit until foamy, about 5 minutes. Add one egg yolk and the melted butter. (This recipe uses two egg yolks; for recipe ideas using the leftover egg whites, try my egg white only recipes category page).
Add the wet ingredients to the bowl with the flour, and stir until a soft dough forms.
Flour your work surface, and bring the dough together into a small disk about 5" across in diameter.
This dough will go back into the bowl you mixed it in, and will rise until doubled in bulk.
After the dough completes its first rise, it's time to shape our rolls. Cut the dough disk into four equal pieces, and roll each dough into a ball before placing it in a 6" round cake pan that you spray with cooking spray.
Let the dough balls rise in a warm place until doubled in size, about 1 hour. I use the 'PROOF' setting on my oven and it takes about 30 minutes.
It's entirely optional, but if you want a super shiny brown crust, beat an extra egg yolk with 2 tablespoons of water. Brush it over the rolls before sliding them into a 375-degree preheated oven.
Bake for 18-19 minutes, or until golden brown.
Let cool in the pan for about 5 minutes before dividing and enjoying!
If you have Thanksgiving for Two plans this year, these small batch dinner rolls are a must!
Small Batch Dinner Rolls
Small batch dinner rolls for two.
Ingredients
- ¼ cup milk
- 2 teaspoons honey
- ½ teaspoon active dry yeast
- 1 large egg yolk*
- 1 tablespoon melted butter
- ¼ teaspoon salt
- 1 cup all-purpose flour
Instructions
- In a small microwave-safe bowl, add the milk and honey. Heat in the microwave for about 20 seconds until the temperature is 115-degrees F. Alternatively, heat in a small saucepan on the stove.
- Whisk to dissolve the honey into the milk. Stir in the yeast and let rest until foamy, about 5 minutes.
- Stir in one egg yolk and melted butter.
- In a separate bowl, add the flour and salt and stir together with a fork.
- Pour the wet ingredients on top of the flour mixture, and stir until it starts to come together.
- Knead the dough for a few minutes in the bowl, it will be sticky and pliable. Cover and let the dough in the bowl rise until doubled in a warm place.
- Once its doubled, preheat the oven to 375-degrees F.
- Divide the dough into 4 equal pieces, and roll each piece into a perfect ball. You can pinch from underneath the dough to make the top perfectly smooth, but it’s not necessary.
- Place the dough balls into a 6” round cake pan that has been lightly sprayed with cooking spray (or use a muffin pan).
- Let the dough rise again while the oven preheats. Ideally, the dough balls will be puffy and touching each other before they go in the oven. It should take about 30 minutes in a warm, draft-free environment.
- Optional: take an extra egg yolk and beat it with 2 tablespoons of water. Brush it on top of the rolls before sliding into the oven.
- Bake on the middle rack for 18-19 minutes, until golden brown.
- Remove them from the oven and let them cool for about 5 minutes before tearing apart and serving.
Notes
For a golden brown look, you can beat an extra egg yolk with 2 tablespoons of water, and brush this mixture on the rolls before baking.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 209Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 148mgSodium: 202mgCarbohydrates: 28gFiber: 1gSugar: 3gProtein: 8g
Joy says
Thanks
Debi Sen Gupta says
Perfect recipe and proportions. Made a batch tonight. Didn't use the egg wash though. Just brushed some butter on top.
Lola says
I have made this recipe twice, once with active dry yeast and once with instant yeast. They were great both times. (^.^)/
Christina Lane says
I'm so glad to know both yeasts work, Lola! Thank you :)
Cathy R. says
Can use use instant yeast instead of the active dry?
Christina Lane says
Yes, skip the proofing step.
Sra says
Hi Christina! I'm a rank newcomer to bread making and am virtually new to kneading as well. I made these rolls today. They were so good! For some reason I missed the step by step photos on my phone so I plunged right in. I used one whole egg, not just the yolk, by mistake. After the dough formed a sticky mass, more like stiff batter, I tried kneading with my hand. It did not come together so I added some flour in small fistfuls. My hand got stuck and it was difficult to get it out of the batter. Somehow I transferred it into a plastic plate, the batter got stuck to the plate. Then I added some EVOO I had right there on the counter and after about 1 tbsp of oil (or more, maybe) and a little more flour. I got a smooth and shiny dough. They were lovely, smelt just right and looked just right. They were just a little dense when I split them and their crumb and consistency was that of a heavy croissant at room temperature. I can't think of any other comparison. But they are delicious!
Should they have been lighter and fluffy all the way through? Could you please tell me why my hand got stuck and whether what I did to remedy that was right? Do you have any suggestions?
Suz says
Seasoned baker here, with some answers:
1. Your dough had too much "wet" for the amount of flour. It's most likely because you added the whole egg and not just the egg yolk. That's why your hand got stuck in the dough. Adding more flour and kneading it through was the correct way to remedy the situation.
2. Your rolls were most likely "heavy" from the additional kneading you did during the "hand getting stuck" event. Over kneading or working of yeast dough can cause it to be tough and heavy.
3. Next time, try to follow the recipe and videos more closely. Bread making can be a wonderful hobby, but it can be an unforgiving one.
Tiffany says
I made these tonight (after an initial failure with old instant yeast) and they were perfect! A perfect side with Italian wedding soup. Thanks as always for your small batch bakes.
Zahar says
Hi - just wanted to check if i can do second proofing (after shaping them) overnight in the fridge ? I was thinking of baking them in the morning. If so , should i bring them to room temp before baking them? Thanks!
Christina Lane says
Hi Zahar,
I'm so sorry, but I haven't tried that. I would really hate for you to have sunken rolls. I'll make these again and try the final proof in the fridge, and then update the post :)
Stephen says
Hi Christina,
Could the dough be rolled out and shaped into knot rolls and baked on a lined sheet pan?
Christina Lane says
I haven't tried that, but I bet you could :)
Kathy says
They taste really great. Didn’t rise enough but first time making. To proof i turn the light in the oven on for a half hour before putting the dough in (will help making your oven warm) and put a towel over the bowl. Then while oven was heating I put the rolls next to the oven to rise. If your looking for a six inch can pan found mine at Walmart in the cake decorating aisle. I got two for around $10.
Aimee says
Made these for my Thanksgiving dinner for two, and my partner said they tasted store-bought (in the best way)! Let the first rise go for about an hour and brushed the tops with cream instead of egg before baking. They turned out soft and very slightly sweet - exactly what I was hoping for.
Tatjana says
I made these and they came out great!
I did have to give them a lot more rising time, though. My first proofing to double it in size was 2-3 hours and the second one was 1 hour. I also put them on baking paper to bake and brushed them with butter instead of a yolk. They were light, fluffy and perfect in size for dinner rolls. I served them with pumpkin butter (butter mixed with pumpkin oil, sea salt and chopped pumpkin seeds), which was great. Next time I would add 1 more tsp of honey, but otherwise I would make these like before.