If you’re looking to make the best homemade dinner rolls that are fluffy, soft, and perfectly golden brown, you’ve come to the right place. These buttery dinner rolls are perfect for any Sunday dinner, a holiday meal, or just serving with a bowl of soup!
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There is nothing better than a batch of homemade rolls piping hot from the oven. Especially when they are slathered with butter or a smear of my homemade peach jam.
These yeast rolls, with their soft texture and buttery flavor, are often the perfect accompaniment to a almost any dinner you can think of. There’s something irresistible about a freshly baked roll!
These buttery dinner rolls are incredibly easy to make, even if you’re new to working with yeast dough. The key is using warm milk and water to activate the yeast, ensuring a nice rise, and creating that signature fluffiness. What sets this recipe apart is its versatility—you can make them ahead, freeze them for later, or bake fresh and watch them disappear within minutes!
If you’re looking for exciting new recipes for making homemade rolls, check out my Pumpkin Dinner Rolls, Parker House Roll Recipe, Homemade Brown Bread Dinner Rolls, Copycat Texas Roadhouse Rolls, and Soft Homemade Potato Rolls!
Why We Love This Recipe
- With a little melted butter brushed on top, they have the perfect balance of golden brown crust and fluffy interior, making every bite delicious.
- These soft dinner rolls are perfect for any holiday meal, from Thanksgiving dinner to Easter brunch, and are sure to impress your guests with their bakery-quality flavor.
- They can be made ahead of time, stored in an airtight container, and reheated, making them a convenient option for busy days.
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Whole Milk – This gives the rolls their rich, soft texture. You can substitute with any milk, but whole milk really adds a creaminess that makes these dinner rolls irresistible.
- Water – Used to activate the yeast and help the dough rise. Make sure it’s warm (but not too hot) to get that perfect dough rise.
- Salted Butter – Softened butter adds a rich flavor to the dough and gives the rolls that tender, melt-in-your-mouth quality. Don’t skip the extra brushing on top for a buttery finish!
- Granulated Sugar – Just a little sweetness to balance out the flavors and help feed the yeast, ensuring a great rise.
- Instant or Active Dry Yeast – This is the magic ingredient that helps the rolls become fluffy and light. Either type works, but be sure to proof the yeast to guarantee freshness.
- Large Egg – Adds richness and structure to the dough. It also helps bind everything together.
- Table Salt – Enhances all the other flavors and helps balance the sweetness from the sugar.
- All-Purpose Flour – The backbone of any great dinner roll! You can substitute part of it with half whole wheat and half white flour for a heartier version, but all-purpose keeps them soft and tender.
How to Make The Best Homemade Dinner Rolls
- Scald the milk and mix the wet ingredients. Start by heating your milk in a small saucepan until it’s steaming with bubbles forming around the edges. Once hot, pour it into the bowl of a stand mixer fitted with a dough hook. Add the water, softened butter, and sugar, stirring until the butter melts and the mixture cools slightly.
- Proof the yeast. Add the yeast to the warm milk mixture and let it sit for about 5 minutes. If it turns foamy, your yeast is active and ready to go!
- Mix the dough. Add the egg, salt, and 4 cups of flour to the milk mixture. Stir on medium speed with the dough hook attachment until the dough starts to come together in a ball. If it’s still sticky, gradually add more flour, but be careful not to add too much—this dough should stay soft for fluffy rolls.
- Knead and rise. Let the dough hook work its magic for 5-7 minutes, until the dough is smooth. Cover the bowl with plastic wrap and let the dough rise in a warm place for about an hour or until it doubles in size.
- Divide the dough. Once risen, punch down the dough and turn it onto a greased work surface. Divide into 12 equal pieces.
- Shape the rolls. Shape each piece of dinner roll dough into a smooth ball. Place them in a greased 9×13 baking dish, cover with plastic wrap, and let them undergo a second rise for another 30-45 minutes.
- Bake to golden perfection. Preheat the oven to 375°F. Once your rolls are beautifully puffy, bake them uncovered for 15-20 minutes until they’re golden brown. Brush with melted butter while still warm for that irresistible finish!
Recipe FAQ’s
If your yeast mixture doesn’t foam up after 5-10 minutes, it might be expired. Always check the expiration date on your yeast to avoid flat rolls!
Yes! After shaping the rolls, you can freeze them on a baking sheet. Once frozen, transfer them to a freezer-safe bag. When ready to bake, let them thaw and rise at room temperature before popping them in the oven.
No problem! You can knead the dough by hand on a floured work surface for about 10 minutes until it’s smooth and elastic.
Place your baked dinner rolls in an airtight container at room temperature for up to 3 days. If you want them to last longer, see the storage tips below!
Absolutely! You can shape the rolls and store them in the fridge overnight. Just let them come to room temperature and rise for about an hour before baking the next day.
Tips for Success
- When working with yeast, make sure your milk and water are warm, not hot. Too hot, and you’ll kill the yeast; too cold, and your dough won’t rise properly.
- Don’t rush the rising process. Allow the dough to double in size for the fluffiest, softest dinner rolls.
- If your dough is too sticky, add flour a tablespoon at a time, but remember, a slightly sticky dough ball makes for a softer roll!
- Always brush the tops with melted butter after baking for a beautiful golden sheen and extra flavor.
- Use a kitchen scale to evenly divide the dough for uniform rolls that bake evenly.
What to Serve with Dinner Rolls
These buttery, fluffy dinner rolls are the perfect companion to almost any meal! Serve them with hearty dishes like roast turkey or beef stew, where the rolls can soak up all the delicious juices. They’re also amazing with soups or even alongside a fresh salad to add some warmth and comfort to your meal. And don’t forget, these rolls are a dream when paired with a smear of honey butter or your favorite jam for a sweet touch!
Substitutions and Variations
- If using unsalted butter, simply add a pinch more salt to the dough to balance the flavors.
- You can replace up to half of the all-purpose flour with whole wheat flour for a heartier, more nutritious roll. Bread flour can also be used if you prefer a chewier texture.
- Instant yeast can be used without proofing, but we recommend proofing it for the best results.
More Delicious Roll Recipes
- Soft & Fluffy Lion House Rolls
- Pecan Rolls
- EASY Homemade Crescent Rolls (Pillsbury Copycat)
- Deborah’s Knotted Orange Rolls
- Cheesy Garlic Mozzarella Swirl Rolls
- The BEST Homemade Cinnamon Rolls
- Caramel Apple Pie Crescent Rolls
- Homemade Apple Cinnamon Rolls
The Best Dinner Rolls
Ingredients
- 1 ¼ cups whole milk
- ¼ cup water
- ¼ cup (57g) salted butter softened
- 3 Tablespoons granulated sugar
- 1 Tablespoon instant or active dry yeast
- 1 large egg
- 1 teaspoon table salt
- 4 ¼ to 4 ½ cups (604g to 639g) all-purpose flour
- Additional butter for brushing finished rolls
Instructions
- Scald the milk in a small saucepan by heating it over medium-high heat until tiny bubble can be seen around the edges of the pan and the milk is steaming. Remove from heat and pour into a large mixing bowl of an electric stand mixer fitted with a dough hook attachment.1 ¼ cups whole milk
- Add water, butter, and sugar to the hot milk. Let cool until the butter is mostly melted and the milk is just warm to the touch.¼ cup water, ¼ cup (57g) salted butter, 3 Tablespoons granulated sugar
- Add the yeast and let it proof for about 5 minutes until foamy (even if using instant yeast – it will help the roll dough rise better and faster in this recipe by activating it first).1 Tablespoon instant or active dry yeast
- Add the egg, salt, and 4 cups of the flour, mixing and continuing to add a little more flour only as needed, until the dough starts to come together in a ball and begins to clear the sides of the bowl. Resist the urge to add too much flour because you want your rolls to be nice and fluffy and soft.1 large egg, 1 teaspoon table salt, 4 ¼ to 4 ½ cups (604g to 639g) all-purpose flour
- Continue to knead with the dough hook for 5-7 minutes until the dough is soft and smooth. Cover the bowl with plastic wrap or a clean damp cloth and let the dough rise in a warm spot until doubled in size (about an hour).
- Spray a 9×13-inch pan with cooking spray. Punch down the dough and turn it out onto a lightly greased surface.
- Cut the dough into 12 evenly sized pieces. They should each be around 3 to 3 ½ ounces if you want to weigh them on a kitchen scale for accuracy. Roll into round balls and arrange into rows in the prepared pan.
- Cover the rolls with plastic wrap and let rise another 30-45 minutes until puffy and sides are touching.
- Preheat the oven to 375°F while the rolls are rising. Remove the plastic wrap and bake, uncovered, for 15-20 minutes until golden brown. Remove from the oven and rub softened butter over the tops of the rolls while still hot.Additional butter for brushing finished rolls
Notes
- Variations: This roll recipe works well subbing up to half of the flour with whole wheat flour.
- Make-Ahead Instructions: If you want to make these the day before, you can make the rolls up through shaping and placing them in the prepared pan. Cover with a piece of plastic wrap that has been sprayed with cooking spray and immediately place in the fridge for up to 24 hours. Let them sit out at room temperature for about 1 hour to come to room temperature and finish rising before baking as directed.
- Freezing: You can freeze the cooled rolls in a resealable freezer-safe bag for up to 3 months.
Storage & Make Ahead
- Store: Keep your freshly baked rolls in an airtight container or plastic bag at room temperature for up to 3 days.
- Freeze: Freeze baked rolls in a freezer-safe bag for up to 3 months. Thaw at room temperature or reheat in the oven.
- Reheat: Wrap rolls in foil and warm in a 350°F oven for 5-10 minutes, or microwave for 10-15 seconds each.
- Make Ahead: Shape the dough into rolls and refrigerate for up to 24 hours before baking. Allow them to come to room temperature and rise before putting them in the oven.
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