The Best Homemade Dinner Rolls (2024)

Published: Jun 10, 2022 · Updated: Apr 3, 2024 by Christi · As an Amazon Associate I earn from qualifying purchases. · 6 Comments

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These are the Best Dinner Rolls you will ever make from scratch! They are so soft and fluffy with a buttery, slightly sweet flavor. This homemade bread rolls recipe is easy to make and impossible to resist!

These are seriously the best homemade dinner rolls you will ever make from scratch! They are so soft and fluffy with a buttery, slightly sweet flavor.

I used to buy frozen yeast rolls from the store, but now that I use this easy recipe, I will never make them any other way.

With only 7 simple ingredients (you probably already have on hand), these delicious bread rolls can easily be made at home - no grocery store trip required.

Whether you are making them for a huge holiday meal or a simple Sunday lunch, they will be the star of the show for sure!

If you love making bread as much as I do, you will also want to try my Fluffy Homemade Biscuits, Soft Butter Bread, Moist Blueberry Muffins, Honey Wheat Bread, and Easy Pizza Dough. Yum!

What You’ll Need

This homemade dinner rolls recipe uses basic ingredients you probably already have on hand. (For measurements, please scroll down to the recipe card below.)

Flour - I recommend all-purpose flour for this dinner roll recipe. Other types of flour have not yet been tested.
Milk - Whole milk adds a richer flavor and softer texture than low-fat milk does.
Sugar - Adds subtle sweetness and helps feed the yeast for a faster rise.
Butter - Use unsalted butter for the dough and salted butter for brushing the tops of the rolls after they are baked.
Egg - For flavor and structure.
Yeast - I prefer active dry yeast in bread making since a longer rise adds a richer flavor, but you can use rapid-rise instant yeast as well (your rise time will be 15-20 minutes shorter).
Salt - For flavor.

How to Make Homemade Dinner Rolls

Here are the steps and process images for how to make this recipe for soft dinner rolls. (More detailed instructions are in the recipe card below.)

Add milk, sugar, and butter pads to a microwave-safe bowl.

Microwave on high for 1 minute. Stir and let cool until the temperature reaches 105-110°F.

Pour the milk mixture into the bowl of a stand mixer fitted with a dough hook attachment. Sprinkle yeast on top and gently stir. Let sit for 10 minutes or until foamy.

Slowly mix in the egg (beaten) and salt. Set the mixer to medium-low speed and slowly add flour (1 cup at a time) until the dough comes together and starts to pull away from the sides of the mixing bowl.

Allow the mixer to knead the dough on medium-low speed for 3 more minutes or knead by hand for 8 minutes. Transfer the dough to a greased bowl and cover with plastic wrap or a damp kitchen towel. Let rise in a warm place for 1 hour or until doubled in size.

Gently punch the dough down and turn out onto a lightly floured surface. Divide into 15 equal pieces.

Substitutions

Yeast - I prefer active dry yeast in bread making since a longer rise adds a richer flavor but you can use rapid-rise instant yeast as well (your rise time will be 15-20 minutes shorter).
Milk - If you don't have whole milk on hand, low-fat milk can be used as well; however, the flavor of the dinner rolls may not be as rich and the texture not as soft.

Storage Information

Leftover dinner rolls can be stored in anairtight containerat room temperature for up to 3 days or in the refrigerator for up to 1 week.

Make Ahead

Not everyone has 3 hours to prepare dinner rolls on the exact day you need them, so here are some make-ahead options to make your life a little easier.

1 day ahead: After the first rise, shape the dough into smooth dough balls and place in a greased baking dish covered tightly with greased plastic wrap. Store in the refrigerator overnight or for up to 16 hours. Three hours before you need them, place on the counter to rise for 2-3 hours at room temperature until they are doubled in size. Bake as directed.

Months ahead: After the first rise, place shaped dough balls evenly spaced apart on a greased baking sheet and freeze for 1 hour. Then, place into a freezer bag or container and store in the freezer for up to 3 months. On the day you need them, place frozen dough balls in a greased 9x13-inch baking dish, cover with a piece of greased plastic wrap, and allow to thaw and rise for 4-5 hours or until doubled in size. Bake as directed.

Tips for the Best Dinner Rolls

Make sure your yeast is alive. Check the expiration date before using and make sure your yeast looks foamy once activated.
Don't add too much flour. Dinner roll dough is wetter and stickier than bread loaf dough. Add just enough flour for the dough to come together. It should feel slightly sticky but still be manageable.
Allow to fully rise. Make sure the dough doubles in size during the first rise and the dough balls double in size during the second rise. If under-proofed, the rolls will turn out too dense.
Don't overbake. Keep a close eye on them while they bake. The rolls are done when the tops are golden brown and they make a hollow sound when thumped. The internal temperature should be 190-200°F.

More Bread Recipes You'll Love!

Fluffy Homemade Biscuits
Soft Butter Bread
Moist Blueberry Muffins
Honey Wheat Bread
Homemade Cinnamon Rolls
Easy Pizza Dough

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Be sure to check out my how-to video in the recipe card below!

Best Dinner Rolls

By: Christi

5 from 6 votes

Print Rate Pin

Recommended Equipment

Ingredients

1 cup whole milk
¼ cup granulated sugar
¼ cup unsalted butter (cut into thin pads; ¼ cup = ½ stick of butter)
2 ¼ teaspoon (1 packet) active dry yeast
1 egg (beaten)
2 teaspoons salt
3 ¼ cup all-purpose flour
2 Tablespoons salted butter (melted) (for brushing on top of rolls)

Instructions

Add milk, sugar, and butter pads to a microwave-safe bowl. Microwave on high for 1 minute. Stir and let cool until temperature reaches 105-110°F. (It's okay if butter hasn't completely melted.)
Pour the milk mixture into the bowl of a stand mixer fitted with a dough hook attachment. Sprinkle yeast on top and gently stir. Let sit for 10 minutes or until foamy.
Slowly mix in the egg (beaten) and salt. Set mixer to medium-low speed and slowly add flour (1 cup at a time) until dough comes together and starts to pull away from the sides of the mixing bowl. (Dough should feel soft and slightly sticky to the touch. If too sticky and wet, add more flour 1 tablespoon at a time until desired consistency is reached.) Allow mixer to knead the dough on medium-low speed for 3 more minutes or knead by hand for 8 minutes. With greased hands, transfer the dough to a greased bowl. Turn the dough over and around in the bowl until lightly covered all over in oil. Cover the bowl with plastic wrap or a damp kitchen towel. Let rise in a warm place for 1 hour or until doubled in size.
Gently punch dough down and turn out onto a lightly floured surface. Divide into 15 equal pieces and then shape into smooth dough balls. Place in a greased 9x13-inch baking dish with each dough ball equally spaced apart. Cover with a sheet of greased plastic wrap and place in a warm spot to rise for 1 hour or until they have doubled in size.
Arrange an oven rack to 1 slot below the middle position and preheat your oven to 350°F.
Bake for 16-20 minutes until rolls are cooked through and tops are golden brown. You can check the internal temperature for doneness - it should read between 190 to 200°F. (Be careful not to overbake or the rolls may turn out tough and dry.)
Remove from oven and immediantly brush the tops with melted butter. Allow to cool for a couple minutes before serving. Enjoy!

Notes

Storage

Store rolls in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.

Freeze

After you shape the rolls and before the final rise, place dough balls evenly spaced apart on a greased baking sheet and freeze for 1 hour. Then, place into a freezer bag or container and store in the freezer for up to 3 months. When ready to eat, place frozen dough balls in a greased 9x13-inch baking dish, cover with a piece of greased plastic wrap, and allow to thaw and rise for 4-5 hours or until doubled in size. Follow the baking directions above.

VIDEO

Nutrition

Serving: 1 roll | Calories: 93 kcal | Fat: 5 g

*Nutritional facts are calculated by third party sources and are not always accurate. If you are on a special diet, we highly recommend you calculate these values personally.

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FAQ About This Recipe:

How do you shape dinner rolls?

Divide the dough into 15 equal pieces. Take one piece of dough and press it flat. Gather up the ends and twist them together until sealed. Roll the dough ball gently in your hands and place it seam-side down into the greased baking dish.

Can you bake dinner rolls from frozen?

No. They need to be thawed and allowed to double in size for 4-5 hours at room temperature before baking.

Why are my dinner rolls not fluffy?

If your rolls are too dry or dense, you may have: added too much flour to the dough, not allowed the dough to fully rise, overbaked the rolls, or your yeast may be dead.