If you are capable of purchasing pizza dough or making your own (and I know you are!), then you can make dinner rolls, too. Follow these simple steps to create fluffy, chewy, buttery rolls to go with any meal.
I don't think of myself as a bread baker. However, since pizza dough has all the same ingredients as bread dough, it's super easy to make the transition. (Now if only I could get the hang of gorgeous boules like these . . .)
The method for pizza dough dinner rolls couldn't be easier: Make a batch of pizza dough (or buy two balls of dough at the grocery store), pull and roll the dough to form a long rope, cut the rope into 2-inch pieces, and shape the dough pieces into balls.
Then, arrange the mini dough balls in a pie pan or other baking dish, slather with garlic-herb butter, and bake until the dinner rolls are deep golden brown on top, about 35 minutes.
A few tips to get you started
- The longer you let the 1-Hour Pizza Dough rise, the fluffier your rolls will be. If you can, give it about 2 hours at room temperature before you roll it out and cut it into pieces.
- I like using a glass pie pan* for these dinner rolls so I can check on the bottoms as they bake.
- Mix up the fresh herbs! You could use all parsley, all basil, or a mix of parsley and chives, basil and mint . . . you get the idea.
- These are pizza dough dinner rolls, after all, so serve them with a ramekin of easy marinara sauce for dipping!
Looking for more bready pizza dough recipes? Give one of these a try, too:
Easy Pizza Dough Dinner Rolls with Garlic-Herb Butter
- Large bowl with lid
- Sturdy wooden spoon or dough whisk
- Bench scraper
- 9-inch pie plate (preferably glass)
- pastry brush
- 1 recipe 1-Hour Pizza Dough , fermented at room temperature for 1 hour but not balled up
- 4 tablespoons unsalted butter, melted, plus more for greasing the pan
- ½ to 1 cup finely chopped fresh herbs, such as parsley, chives, and basil
- 1 or 2 garlic cloves, pressed or minced
- ¾ teaspoon kosher salt
- Prepare the 1-Hour Pizza Dough through step 4. (In other words, mix and knead the dough, transfer it to an oiled bowl, then cover the bowl and let the dough rise for 45 minutes to 2 hours.) Do not divide the dough in half.
- Preheat the oven to 400°F. Grease a 9-inch round pie pan (preferably glass) with butter.
- Form the dough into a long rope, about 2 inches thick and at least 24 inches long. Use a bench scraper or sharp knife to cut the rope into 2-inch-long pieces. Shape each piece of dough into a ball, pulling the sides down and underneath, then pinching them together in your fist. Place the dough balls in the pan, smooth-side up.
- In a small bowl, mix together the melted butter, finely chopped herbs, and minced garlic cloves. Pour this mixture over the formed dough balls in the pan, then use a pastry brush to spread it evenly, making sure the top of each dough ball is coated in butter. Sprinkle with the salt.
- Cover the pan with a clean kitchen towel. Let the dough balls proof for 30 minutes.
- Remove the kitchen towel. Bake the rolls for 35 minutes or until they are golden on the bottom and deep golden brown on top.
- Remove the rolls from the oven. Let them cool for 10 minutes before serving.
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