Dinner Rolls

These homemade Dinner Rolls are fluffy, buttery, and irresistibly soft—perfect for serving at family dinners, Sunday suppers, or holiday feasts. Made with simple pantry staples and a touch of care, they deliver bakery-style flavor and texture straight from your own oven.

Why You’ll Love This Recipe

These rolls rise beautifully, bake up golden brown, and pull apart with that perfect pillowy texture. They’re enriched with butter, egg, and milk for a tender, flavorful crumb. The dough is easy to work with and forgiving, even for beginners. Serve them warm with butter, or use them as mini sandwich buns—the possibilities are endless.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 cup warm whole milk (about 110°F)

• 1 packet (0.25 oz or 7g) instant yeast

• 3½ cups all-purpose flour, divided

• 5 tablespoons unsalted butter, softened

• 3 tablespoons granulated sugar

• 1 large egg, room temperature

• 1 teaspoon salt

• 2 tablespoons unsalted butter, melted (optional, for brushing)

Directions

1. In the bowl of a stand mixer, stir together the warm milk and yeast.

2. Add 1½ cups of flour, softened butter, sugar, egg, and salt. Mix with the paddle attachment on medium-low speed for about 1 minute until combined.

3. Scrape down the bowl, switch to the dough hook, and add another 1¾ cups of flour. Mix on medium until the dough begins pulling away from the sides—about 2 minutes.

4. If the dough is still too wet, add the remaining ¼ cup of flour a tablespoon at a time. The dough should be moist but not sticky when touched.

5. Continue kneading for 2 more minutes, until the dough is smooth and elastic. It should form a ball around the dough hook but may still stick slightly to the bottom of the bowl.

6. Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place (around 75°F) until doubled in size, about 45 minutes to 1 hour.

7. Grease a 9×13-inch baking dish with softened butter or nonstick spray.

8. Punch down the dough and turn it out onto a lightly floured surface. Divide into 15 equal pieces (about 55g each).

9. Cover the dough pieces loosely with plastic wrap or a towel. One at a time, shape each into a ball by pinching the edges together, flipping it over, and rolling it in a circular motion on an unfloured surface until smooth.

10. Place the shaped dough balls evenly in the prepared baking dish. Cover and let rise again until nearly doubled, about 30 to 45 minutes.

11. Preheat the oven to 350°F after the rolls have been rising for 15 minutes.

12. Bake for 20 minutes, or until puffed and golden brown on top.

13. Immediately brush the tops with melted butter for added softness and shine.

14. Serve warm or let cool before serving.

Servings and timing

This recipe makes 15 dinner rolls. Total time is approximately 2 hours and 20 minutes:

• Prep time: 15 minutes

• Rise time: 1 hour 45 minutes

• Bake time: 20 minutes

Variations

• Garlic Butter Topping: Mix melted butter with minced garlic and brush over rolls after baking.

• Cheesy Rolls: Add shredded cheddar or parmesan to the dough or sprinkle on top before baking.

• Herb-Infused Dough: Add dried herbs like rosemary or thyme to the flour for a savory touch.

• Sweet Rolls: Increase sugar to ¼ cup and add a cinnamon sugar topping for a sweeter roll.

• Whole Wheat: Replace half of the flour with whole wheat flour for a heartier version.

Storage/Reheating

Store rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, wrap in foil and warm in a 300°F oven for 8–10 minutes or microwave briefly. Rolls can also be frozen for up to 3 months. Thaw at room temperature and reheat before serving.

FAQs

Can I make these rolls ahead of time?

Yes. Shape the rolls and place them in the pan, cover, and refrigerate overnight. Let them come to room temperature and rise before baking.

What kind of yeast should I use?

Use instant or rapid rise yeast for this recipe. If you’re using active dry yeast, bloom it in warm milk for 5–10 minutes before adding to the dough.

Can I knead the dough by hand?

Yes, you can knead by hand for about 10 minutes until smooth and elastic if you don’t have a stand mixer.

Why is my dough sticky?

Sticky dough can be caused by too much moisture. Add extra flour one tablespoon at a time until the dough is manageable but still soft.

Can I use a metal pan instead of glass?

Yes, but metal pans can result in a firmer crust. For soft rolls, use glass or ceramic if possible.

How do I know when the dough has risen enough?

The dough should double in size and not spring back immediately when gently pressed with a finger.

Can I add toppings before baking?

Yes, brush with egg wash and sprinkle with sesame seeds, herbs, or cheese before baking for added flavor and texture.

What if my yeast doesn’t foam?

If the yeast doesn’t activate, it may be expired or the milk may have been too hot. Use fresh yeast and milk at around 110°F.

Are these rolls sweet or savory?

They are mildly sweet from the sugar but primarily buttery and soft, making them versatile for both sweet and savory meals.

Can I freeze the dough?

Yes, freeze the shaped dough balls on a tray, then store in a freezer-safe bag. Thaw, let rise, and bake as directed.

Conclusion

These homemade Dinner Rolls are the perfect addition to any meal—soft, buttery, and golden with a melt-in-your-mouth texture. Whether you’re baking for a family gathering or just treating yourself, these rolls are always a hit. Make them once, and they’ll quickly become your go-to recipe for every occasion.

Dinner Rolls

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• Author: Emma
• Total Time: 2 hours 20 minutes
• Yield: 15 rolls
• Diet: Vegetarian

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Description

These homemade Dinner Rolls are fluffy, buttery, and pillowy-soft. It’s impossible to eat just one! Serve them with family meals, Sunday supper, and holiday feasts.

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Ingredients

• 1 cup warm whole milk (about 110°F / 240ml)
• 1 (0.25oz/7g) packet instant yeast (rapid rise)
• 3½ cups all-purpose flour, divided (420g)
• 5 tablespoons unsalted butter, softened (71g)
• 3 tablespoons granulated sugar
• 1 large egg, room temperature
• 1 teaspoon salt
• 2 tablespoons unsalted butter, melted (optional, for brushing)

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Instructions

1. In the bowl of a stand mixer, stir together the warm milk and yeast.
2. Add 1½ cups of flour followed by the softened butter, sugar, egg, and salt.
3. Beat with the paddle attachment at medium-low speed for about 1 minute until combined. Scrape down the bowl and switch to the dough hook.
4. Add another 1¾ cups of flour and mix on medium speed until the dough begins to pull away from the sides of the bowl, about 2 minutes. If dough is too wet, add remaining ¼ cup flour a tablespoon at a time.
5. Continue mixing for 2 more minutes until the dough forms a ball around the hook and looks smooth. It should bounce back quickly when pressed.
6. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place (about 75°F) until doubled in size, 45 minutes to 1 hour.
7. Grease a 9×13-inch baking dish with softened butter or nonstick spray.
8. Punch down the dough and turn onto a lightly floured surface. Divide into 15 equal pieces (about 55g each). Cover loosely with plastic wrap or a kitchen towel.
9. Shape each piece into a smooth ball by pinching the corners together and rolling on a clean surface.
10. Arrange the rolls evenly in the prepared pan, cover, and let rise again until visibly puffed, 30 to 45 minutes.
11. After 15 minutes of the second rise, preheat the oven to 350°F.
12. Bake for 20 minutes, or until puffed and golden brown on top.
13. Brush the hot rolls with melted butter if desired. Serve warm or let cool before serving.

Notes

• Use warm (not hot) milk to activate the yeast without killing it — about 110°F is ideal.
• Softened butter helps blend into the dough more evenly than cold butter.
• Glass or ceramic baking dishes yield softer rolls compared to metal pans.
• Always check the yeast expiration date to ensure a proper rise.
• Instant yeast does not require blooming. If using active dry yeast, bloom it in warm milk first.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 roll
• Calories: 178
• Sugar: 3g
• Sodium: 168mg
• Fat: 6g
• Saturated Fat: 4g
• Unsaturated Fat: 2.4g
• Trans Fat: 0.2g
• Carbohydrates: 26g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 28mg