These homemade dinner rolls are a copycat of the classic Rhodes Rolls. They’re light and fluffy, with a delicately sweet and salty flavor!
You'll only need a few simple ingredients to make this easy recipe, so let's round them up and get started!
Mix warm water, sugar, and yeast in a small bowl. Allow to sit for 5-10 minutes until frothy and creamy.
In the bowl of a stand mixer, combine the remaining sugar, plus the flour, malt powder, and salt.
Mix the dry ingredients with the activated yeast mixture and canola oil on low speed until a shaggy dough forms.
Knead the dough with a dough hook until it becomes smooth, elastic, and no longer sticky.
Lightly flour your work surface and divide the dough into 12 equal portions.
Flatten dough into a 2" square, fold edges over, pinch edges into center, and seal center to form a tight ball.
Then roll the dough ball, seam side down, on the counter a few times to really seal it.
Place the rolls in a lightly greased 9×13-inch baking dish and cover with plastic wrap or clean dish towel.
Let rise in a warm spot until the rolls expand and fill the pan, nearly doubled in size.
Bake the rolls in a 375° F oven for 18-20 minutes, until they’re puffed-up and golden brown.
Top the rolls with classic butter, honey butter, herb butter, or garlic-parmesan butter.
If you want to finish your rolls with flaky sea salt, Maldon sea salt flakes is recommended.