These Homemade Dinner Rolls are fluffy, buttery and soft. Need I say more? They may be called dinner rolls, but they can be enjoyed for breakfast, lunch and even as a snack. Whether you’re prepping for a holiday feast or just want to level up your weeknight dinner, these rolls are the way to go.
Serve them with one of my main dish recipes, or one of my grilling recipes at your next BBQ or gathering. The rolls also work perfectly as small sandwich buns or even as slider buns. This base recipe can be used to make other variations, like my Garlic Butter Rolls or Double Cheeked Buns.
Table of Contents
Why This Recipe Works
- Easy to make: With simple ingredients and a stand mixer, you can whip up these soft yeast rolls without any complicated steps.
- Perfect for any season: Great for Thanksgiving, Easter, or summer BBQs. These rolls are always in season.
- Versatile pairing: Serve with soups (like my Roasted Red Pepper Tomato Soup), roasts, or slathered in jam like my Small Batch Peach Jam for breakfast. They go with everything!
Ingredients
I bet you have all these ingredients in your pantry and fridge right now! Here’s what you will need to make this recipe:
- All-purpose flour: The base of our homemade rolls. Bread flour can also be used for a chewier texture. You can also substitute in some whole wheat flour if you prefer.
- Yeast: I recommend using instant yeast. It can be mixed into the dry ingredients without pre-blooming in liquid. It helps the dough rise quickly and efficiently. It’s what I use in most of my baking recipes. Active dry yeast can be used of course, but you will have to bloom it in the milk. To do that, warm up the milk slightly, add the dry active yeast to it along with the sugar, stir to combine, and set aside.
- Milk: Adds richness and tenderness. Use whole milk or 2%. If you are using instant yeast, you don’t need to use warm milk. You could use water instead of the milk, but the rolls won’t be as rich.
Refer to the recipe card at the bottom of this post for a full list of ingredients and quantities.
How to Make this Easy Dinner Rolls Recipe
This is not a complicated recipe, but it does have a few steps. I suggest that you read through it first before starting so that you know what to expect at each step.
Step 1. Add Dry Ingredients. In the bowl of a stand mixer, combine the flour, yeast, sugar, and salt. Mix to combine (Image 1). You can also knead by hand using a large mixing bowl and wooden spoon.
Step 2. Mix Wet Ingredients. In a measuring cup, whisk together the milk, melted (and cooled) butter, and egg (Image 2).
Step 3. Knead. Pour the wet ingredients into the dry and knead using the dough hook on medium-low speed until a soft dough ball forms, about 7-9 minutes. If the dough is sticking to the sides of the bowl, increase to medium speed. The dough should pull away from a loose ball (Image 3).
Step 4. First Rise. Using your hands, gently form a tight smooth ball with the dough and drop it back into the mixer bowl. Cover the bowl with plastic wrap or clean kitchen towel and let the dough rise in a warm place for 1 hour, or until doubled in size (Image 4).
Step 5. Divide. Punch down the dough and divide it into 12 equal pieces using a knife or bench scraper. Use a scale for precision; each piece should weigh about 67-70g (Image 5).
Step 6. Roll. Roll each piece into a tight ball by cupping your hand over the dough and moving it in a circular motion on the countertop. Only lightly flour the work surface if you need it (Image 6).
Step 7. Arrange. Place the dough balls, seam side down, into a buttered baking pan. The dough balls shouldn’t be touching. Leave about ¾ to 1 inch of space between the buns. The space will fill out as the buns proof (Image 7).
Step 8. Second Rise. Cover with a kitchen towel and let rise for another 1.5 hours, until puffy (Image 8).
Step 9. Bake. Preheat your oven to 350°F (175°C). The rolls should now have risen and filled the baking tray (Image 9). Bake the rolls for 22-25 minutes, or until golden brown. They will seem overbaked at first, and hard to the touch, but don’t worry, they will soften when you brush them with butter (Image 10).
Step 10. Brush Butter. Brush the hot rolls with melted butter and sprinkle with flaky sea salt if desired (Images 11-12). Enjoy while warm.
Expert Tips
- Weigh Everything. Using a kitchen scale ensures consistency in ingredient amounts and perfectly uniform dough balls. I do my best to include both metric and US customary measurements in my baking recipes. But I always highly recommend you weigh out the ingredients, especially the flour and liquid.
- Gluten Development. Knead until the dough feels smooth, holds its shape, and isn’t too sticky. Typically, this takes 7–9 minutes in a mixer or about 10 minutes by hand. It’s okay for the dough to be slightly tacky. It will make rolling the balls easier later.
- Don’t skip the second rise. it’s key to fluffy dinner rolls. Dough should be puffy and marshmallow-like when ready. Don’t rush the second rise, but also don’t let it go on too long. Take a look at the photos above for cues.
- The perfect pan. I am using a 9×13 metal pan. The same one I use in my No Knead Focaccia and Tuscan Flatbread recipes. It’s so versatile. I highly recommend you pick one up if you don’t have one.
- For more uniform “buns”: Line a baking sheet with parchment paper and give the rolls about 2 inches of space. This way, they won’t touch as they rise and bake. Or follow my Homemade Hamburger Buns recipe.
Recipe FAQs
Yes! You can shape the rolls, assemble your tray and refrigerate them overnight. Let them come to room temperature and rise before baking.
Store them in an airtight container at room temperature for up to 3 days.
Absolutely. Freeze baked rolls in a freezer bag for up to 3 months. Reheat in a 300°F oven until warmed through.
Other Baking Recipes
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Homemade Dinner Rolls Recipe (Soft, Fluffy and Buttery)
Equipment
- 9×13 Baking pan or large rimmed baking sheet – Affiliate Link
Ingredients
Base Dough
- 3 cup All purpose flour – 450 grams
- 2¼ teaspoon Instant yeast – 7 grams or 1 packet
- 1 tablespoon Sugar – 12 grams
- 1½ teaspoon Kosher salt – 8 grams
- 1 cup Lukewarm whole milk – 240 ml
- 4 tablespoon Melted unsalted butter – 56 grams
- 1 Large egg
Topping
- Melted Butter
- Flaky salt
Instructions
- Add Dry Ingredients. In the bowl of a stand mixer, combine 3 cup All purpose flour, 2¼ teaspoon Instant yeast, 1 tablespoon Sugar, and 1½ teaspoon Kosher salt. Mix to combine. You can also knead by hand using a large mixing bowl and a wooden spoon.
- Mix Wet Ingredients. In a measuring cup, whisk together 1 cup Lukewarm whole milk, 4 tablespoon Melted unsalted butter, and 1 Large egg.
- Knead. Pour the wet ingredients into the dry and knead using the dough hook on medium-low speed until a soft dough ball forms, about 7-9 minutes. If the dough is sticking to the sides of the bowl, increase to medium speed. The dough should pull away from a loose ball. Try not to add more flour unless you must.
- First Rise. Using your hands, gently form a tight smooth ball with the dough and drop it back into the mixer bowl. Cover the bowl with plastic wrap or clean kitchen towel and let the dough rise in a warm place for 1 hour, or until doubled in size.
- Divide. Punch down the dough and divide it into 12 equal pieces using a knife or bench scraper. Use a scale for precision; each piece should weigh about 67-70g.
- Roll. Roll each piece into a tight ball by cupping your hand over the dough and moving it in a circular motion on the countertop. Only lightly flour the work surface if you need it.
- Arrange. Place the dough balls, seam side down, into a buttered baking pan. The dough balls shouldn’t be touching. Leave about ¾ to 1 inch of space between the buns. The space will fill out as the buns proof.
- Second Rise. Cover with a kitchen towel and let rise for another 1.5 hours, until puffy.
- Bake. Preheat your oven to 350°F (175°C). The rolls should now have risen and filled the baking tray. Bake the buns for 22-25 minutes, or until golden brown. They will seem overbaked at first, and hard to the touch, but don’t worry, they will soften when you brush them with butter.
- Brush Butter. Brush the hot rolls with Melted Butter and sprinkle with Flaky salt if desired. Enjoy while still warm.
Notes
-
- Flour: I use all purpose flour most of the time. Bread flour can also be used for a chewier texture. You can also substitute in some whole wheat flour if you prefer.
-
- Yeast: I recommend using instant yeast. It can be mixed into the dry ingredients without pre-blooming in liquid. It helps the dough rise quickly and efficiently. Active dry yeast can be used of course, but you will have to bloom it the milk. To do that, warm up the milk slightly, add the dry active yeast to it along with the sugar, stir to combine and set aside.
-
- Milk: Adds richness and tenderness. Use whole milk or 2%. If you are using instant yeast, you don’t need to use warm milk. You could use water instead of the milk, but the rolls won’t be as rich.
- Weigh Everything. Using a kitchen scale ensures consistency in ingredient amounts and perfectly uniform dough balls.
- Don’t skip the second rise. It’s key to these fluffy buns. Dough should be puffy and marshmallow-like when ready.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Recipe was spot on- my pan of rolls turned out perfect and delicious.
The only issue is that my husband and son ate the whole pan!!
So glad you (and your husband and son) enjoyed them. I have another variation with garlic and Parmesan on the blog and planning to add a whole wheat and pumpkin version soon.