November 16, 2023
Review RecipeDinner Rolls
These classic, fluffy, homemade dinner rolls are the perfect, delicious rolls your whole family will love!
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Make fluffy, soft-as-a-cloud, homemade dinner rolls as a side dish for your next meal using these simple directions. This ultimate recipe uses instant yeast and creates the best dinner rolls that are bursting with a rich, buttery flavor.
Dinner Rolls Ingredients
You’ll need:
- 4½ cups of all-purpose flour, divided into 3 cups and 1½ cups
- 1½ tablespoons of rapid-rise instant yeast
- ¼ cup of granulated sugar
- 1 teaspoon of salt
- 1¼ cups of warm milk, 110°F
- 4 tablespoons of butter, softened
- 1 egg, room temperature
- 2 tablespoons of butter, melted (for the top of the finished rolls)
PRO TIP:
Make sure you are using instant yeast rather than active dry yeast for this recipe.
Unlike active dry yeast, instant yeast does not need to be activated (rehydrated) in warm water to bloom, but rather can be added to a recipe directly from the package and will dissolve in the ambient moisture of the dough rather than needing to be rehydrated.
Substitutions And Additions
MILK: Although any type of milk will work, for the softest dinner rolls, I recommend using whole milk. The more fat your milk contains, the softer your dinner rolls will be.
How To Make This Dinner Rolls Recipe
STEP ONE: Add three cups of flour, yeast, sugar, and salt to the large bowl of a stand mixer. Stir together, then add in your warm milk, softened butter, and egg.
PRO TIP:
Warm the milk in the microwave for about 1 minute and 10 seconds to reach approximately 110°F.
STEP TWO: Attach the dough hook to your stand mixer and turn the mixer on to the lowest speed.
Mix until the flour is incorporated, scraping down the sides of the bowl as necessary.
STEP THREE: Increase the speed to medium and beat for two minutes.
STEP FOUR: Add ½ cup of flour and blend with the dough hook attachment until it’s fully incorporated.
Add another ½ cup of flour and repeat, mixing at medium speed for another one to two minutes until a ball of dough is formed.
Add up to ½ cup of additional flour until the dough ball is slightly sticky and pulls away from the sides of the bowl.
PRO TIP:
If you don’t have a stand mixer with a dough hook, you can achieve the same thing using a wooden spoon, mixing until combined and sticky. Knead the dough for ten minutes on a floured surface.
STEP FIVE: Place dough in a lightly greased bowl, cover the bowl with a towel and let the dough rise for 30 minutes at room temperature.
STEP SIX: Remove the towel and deflate the dough by punching it down lightly.
STEP SEVEN: Pinch off pieces of the dough to form 20 equally-sized dough balls.
STEP EIGHT: Transfer the rolls to a lightly greased 9×13 baking dish sprayed with cooking spray.
Cover the baking pan with a towel and let rise for an additional 30 minutes at room temperature.
STEP NINE: Preheat the oven to 375°F. Bake the rolls for 15 to 17 minutes or until golden brown and cooked through.
If the rolls are getting too brown, just tent the rolls with foil.
PRO TIP:
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your rolls at the lower end of the recommended baking time.
STEP TEN: Remove the baked rolls and brush the hot rolls with the melted butter. Serve immediately or store cooled rolls.
How To Serve
Buttery dinner rolls go well with so many meals. They can complete a pasta dish like this baked spaghetti and meatballs, and they are a yummy addition to a hearty comfort meal like this crockpot chicken and gravy.
These fluffy dinner rolls are an especially perfect addition to a holiday meal such as Thanksgiving dinner or Christmas dinner.
Homemade bread is leaps and bounds more delicious than store-bought. Our no-knead bread and cloud bread are two bread recipes that we are sure you will love.
MORE BREAD RECIPES
Storage
IN THE FRIDGE: You should serve your soft dinner rolls immediately or store any extra cooled rolls in a plastic bag for up to three days.
You can store them in the fridge or on the countertop at room temperature.
IN THE FREEZER: If you have extra dinner rolls that you won’t eat within the three days, you can toss them in a Ziploc bag and put them in the freezer for up to three months.
Just be aware that they will not be quite as soft when defrosted as they were when served fresh.
PRO TIP:
To reheat your buttery rolls in the oven, wrap them in tin foil, place them on a baking sheet in the oven, and cook for about 10 minutes. To reheat your rolls using the microwave, wrap them in a damp paper towel, place the rolls on a microwave-safe plate, and warm for about 15 seconds.
These homemade dinner rolls are soft and delicious. They are quick and easy to make using instant or active dry yeast. Buttery dinner rolls make a wonderful side to go with so many dinner dishes, and leftovers can easily be reheated to enjoy later.
Frequently Asked Questions
Can I freeze dinner rolls?
This easy dinner roll recipe will keep for up to three months in the freezer. They may not be quite as soft after being thawed, but they will still be delicious.
I don’t have a stand mixer. Can I make these without one?
You can make the dough in a bowl and mix it with a wooden spoon until it is combined and sticky. Place on a floured surface and knead the dough for ten minutes before continuing with the recipe.
Can the dough be made in a bread machine?
It probably could be made with a bread machine, but we haven’t tried it out this way.
Can I use active dry yeast instead in this recipe?
Make sure you are using instant yeast rather than active dry yeast for this recipe. Unlike active dry yeast, instant yeast does not need to be activated (rehydrated) in warm water to bloom but rather can be added to a recipe directly from the package and will dissolve in the ambient moisture of the dough rather than needing to be rehydrated.
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Dinner Rolls
These classic, fluffy, homemade dinner rolls are the perfect, delicious rolls your whole family will love!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 1 hour 25 minutes
Servings 20 rolls
Ingredients
- 4½ cups all-purpose flour, divided into 3 cups and 1½ cups
- 1½ tablespoons instant yeast, rapid rise
- ¼ cup granulated sugar
- 1 teaspoon salt
- 1¼ cups warm milk, 110°F
- 4 tablespoons butter, softened
- 1 egg, room temperature
- 2 tablespoons butter, melted (for the top of the finished rolls)
Instructions
- Add 3 cups of flour, yeast, sugar, salt in the bowl of a stand mixer. Stir together. Add warm milk, softened butter, and egg.
- Attach the dough hook and turn the mixer on to the lowest speed, mix until the flour is incorporated, scraping down the sides of the bowl as necessary.
- Increase speed to medium and beat for 2 minutes.
- Add ½ cup flour and blend with the dough hook until incorporated. And another ½ cup flour and repeat, mixing at medium speed for another 1-2 minutes until a ball of dough is formed. Add up to ½ of additional flour until the dough ball is slightly sticky and pulling away from the sides of the bowl.
- Transfer the dough to a lightly greased bowl and cover with a towel and let rise for 30 minutes at room temperature.
- Remove the towel and deflate the dough by punching down lightly.
- Pinch off pieces of the dough to form 20 equally sized dough balls.
- Transfer the rolls to a lightly greased 9×13 baking dish. Cover with a towel and let rise for an additional 30 minutes at room temperature.
- Preheat the oven to 375°F. Bake the rolls for 15-17 minutes or until golden brown and cooked through. If the rolls are getting too brown, just tent the rolls with foil.
- Remove rolls and brush hot rolls with the melted butter. Serve immediately or store cooled rolls in a plastic bag for up to 3 days.
Video
Notes
- Make sure you are using instant yeast rather than active dry yeast for this recipe. Unlike active dry yeast, instant yeast does not need to be activated (rehydrated) in warm water to bloom but rather can be added to a recipe directly from the package and will dissolve in the ambient moisture of the dough rather than needing to be rehydrated.
- Warm the milk in the microwave for about 1 minute and 10 seconds to reach approximately 110°F.
- If you don’t have a stand mixer with a dough hook, you can achieve the same thing using a wooden spoon, mixing until combined and sticky. Knead the dough for 10 minutes on a floured surface.
- To reheat your buttery rolls in the oven, wrap them in tin foil, place them on a baking sheet in the oven, and cook for about 10 minutes. To reheat your rolls using the microwave, wrap them in a damp paper towel, place the rolls on a microwave-safe plate, and warm them for about 15 seconds.
Nutrition
Calories: 156kcal | Carbohydrates: 25g | Protein: 4g | Fat: 4g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 157mg | Potassium: 57mg | Fiber: 1g | Sugar: 3g | Vitamin A: 142IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg
Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb
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Comments
Toni Thomason says
I love the smell and taste of freshly baked bread. But, I don’t always have enough time or patience to actually make it. This recipe is perfect. The rolls are so fluffy and delicious and doesn’t take all day to make.
Rousmil says
Oh my..! Amazing! Like little soft clouds.. I can t believe they really came out so soft and delicious.. Congratulations!
Treena says
Such simple ingredients, easy to make and we love dipping ours in some veggie soup.
Sharon wood says
Can you make them without a stand mixer with a dough hook
Layne Kangas says
Hi, Sharon – you can make them in a bowl and mix with a wooden spoon until it is combined and sticky. Place a floured surface and knead the dough for 10 minutes. Enjoy! 🙂
Cathy says
Can the dough be made in a bread machine?
Layne Kangas says
Yes, it probably could but I haven’t done it that way with this recipe yet so I can’t offer specific advice! Enjoy! 🙂
Theresa says
Would like to try these but this makes a bit much for us. Can these be frozen and if so at what stage? Or perhaps maybe only half the recipe, would we cut everything in half evenly?
Layne Kangas says
You could half the recipe OR you could bake the recipe as-is and freeze your rolls to heat up again later.
Wayne Ellis says
I did this recipe last year and they were great! Didn’t need all of the flour, so pay attention to the consistency, but they tasted perfectly!
Tina Campbell says
I tried these last weekend, however after they raised and I pinched for individual rolls and laid on cookie sheet, the dough balls didn’t raised that much more. What did I do wrong? They tasted great but were flat. I went exactly by the recipe.
Layne Kangas says
Hi, Tina – my first guesses would be there: they’re supposed to be made in a 9×13 baking dish, not a cookie sheet, so that could impact them. The freshness of ingredients and type of yeast would also have an impact on how they would rise – if something wasn’t fresh, it can have a big difference on how it turns out.
Judy says
Does it matter what I use to grease the bowl and pan with?
Layne Kangas says
I’ve used cooking spray and butter with success. Enjoy!
Amra says
These turned out great! Maybe I will put little bit less flour next time. 😊
Gloria says
Our family absolutely loves these!
Kathy says
Simply the best. Such easy to understand directions, as well as options of replacing an ingredient if you don’t have exactly what the recipe calls for. Definitely serve these to the in-laws. They will Never wonder “what that boy sees in her” Lol
Cindy says
Just made these and they turned out great. MIne were a little funky looking, but tasted fine.
Kristen says
Can I make the dough and refrigerate it before baking at any point?
Layne Kangas says
Hi, Kristen – we wouldn’t recommend refrigerating the dough during the process.
Angelic Smith says
Made the dough in my bread maker! Proofed and baked in the oven. Tipped with garlic butter! Delicious
Bonita Hartley says
Can I make the dough up ahead of time, make the rolls then freeze them! Bake them off as I need them?
Thank you so much
Beth says
These were so much easier than using my bread machine on the dough setting and we enjoyed them
Cheryl says
Which order do you add to make in the bread machine please!!
Thank you
Madison says
I made these for my family. They were a hit! Super soft and tasty, and pretty easy to make. They weren’t very messy either, which I always appreciate. A win in my book!
Elvira Blackmon says
I’ve made theses rolls and butter too. I make the honey butter for French toast,bagels and just on toast. This is the best.
Susan says
Great recipe, Always fluffy and delicious. Can you use this dough to make a loaf instead of rolls?
Layne Kangas says
Hi, Susan – we haven’t tested this as a loaf so I’m not sure how it would turn out. Please let me know if you try it!
Jacqueline says
Works perfectly every time! My go to recipe for quick and easy dinner rolls. I’ve also made a sandwich loaf out of it, and it makes enough for 1 loaf and 6 buns.
Michael Harvey says
Making these for mothers day!!!
Gail Gormley says
these look good can’t wait to make them
Maria says
Will definitely be making these rolls.
Sherri says
Love dinner rolls.
These would be delicious with a garlic herb butter. You can use that on some of the rolls for those who enjoy garlic and use regular butter on the others.
M Lynn Doane says
very good
Debbie says
Looks so good. Must try
BTMcLean says
Simple, easy steps to follow. Bread turned out great! Will be using this recipe again!
Michelle says
Thank you for the great recipe. I made a pan of these dinner rolls last night to go with my homemade loaded cream of potato and bacon soup that I made for dinner. My family enjoyed them immensely. My daughter even tried to make the cinnamon butter that the Texas Roadhouse serves with them. All in all, it was a good meal. I have never put my yeast in with the flour before. Growing up I was taught to always proof my yeast before adding it to the baking ingredients. For it being my first time experience everything went fantastic.
Elspeth says
These are the most delicious rolls!!
Rachel says
Made last night and my family absolutely loved them!!!
I was wondering if you could prep the dough the night before and then bake the next day?
Would I just put them covered in the refrigerator before the second rise?
Lanora Franklin says
Can’t wait to make these!! Yummy!