Light, fluffy, buttery dinner rolls are impossible to resist. Homemade with just a handful of simple ingredients, the BEST Dinner Rolls can you be on your table in a jiffy. They really are the perfect addition to any meal but I love this easy dinner roll recipe with Buttermilk Ranch Oven Fried Chicken or these delicious Turkey Meatballs.
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The BEST Dinner Rolls
An easy dinner roll recipe needs to be in everyone’s repertoire. These dinner rolls are perfect. Like, truly perfect. Soft and fluffy, my dinner roll recipe is going to blow you away with it’s pillowy texture and buttery flavor. They are extremely versatile and a welcome addition to essentially every meal.
I am the biggest fan of carbs. There, I said it. I’m currently working with a nutritionist and I get 3 starches a day. It’s basically torture but I’m learning to deal with it. I pick and choose those starches verrrry carefully these days.
When I knew I was making these soft dinner rolls for dinner this past week, I took extra precautions to make sure I could have at least two of these amazing dinner rolls with butter and jelly. Although, to be completely transparent, they don’t even need butter. It’s more of a habit at this point.
You guys! Just look at these fluffy dinner rolls! I love that they have just a hint of sweetness but it’s not too much. They are perfect for breakfast, lunch, dinner, snack, sandwiches – you name it.
They homemade dinner rolls are quick too! They do rise twice, for 30 minutes each, but start to finish, you’re looking at 90 minutes total and not a whole lot of work either.
I use my stand mixer and let the dough hook do the kneading for me. I’m using rapid rise or instant yeast in this dinner roll recipe so all the ingredients get dumped in together, much like you would in a bread machine. It’s basically the best thing ever.
Tips for Making Perfect Homemade Dinner Rolls
- This recipe comes together super fast so it’s nice to be prepared. Measure out all the ingredients before you get started so you can just dump them in the bowl of the mixer and get started.
- The milk is what activates the yeast so be diligent about checking for the right temperature. You’re looking for somewhere between 100-110F. I warm mine in the microwave in a glass measuring cup and then use this thermometer to check the temperature. If it gets too hot, let it sit until it reaches the right temperature. Killing the yeast is a big no-no.
- The first and second rise are both 30 minutes. Keep your rolls in a draft free location and cover with a tea towel or plastic wrap.
- Making the rolls the same size ensures an even baking time. I’m pretty good at eyeballing it but to be extra sure, pat the dough into a rectangle about 8 x 12 inches. Cut into 4 strips and then cut those strips into 6 squares for a total of 24 rolls. You can use a kitchen scale to weigh them.
- When rolling the dough into balls, I like to make them nice and smooth on top by pulling the “seams” down to the bottom and giving it a twist. That’s the side I place on to the baking sheet so the top is perfectly rounded. The video below will show you more of what I mean if that is unclear.
- Check the rolls at 12 minutes. If they are starting to darken beyond what you prefer, put a piece of foil over the top. I like my rolls a nice golden brown and once it hits that color, I know the rolls are done. Always check a center roll for doneness and then tent with foil if they need a few more minutes.
- Don’t forget to brush with butter! This is what gives the top of the dinner rolls that irresistible golden sheen. It’s super important 🙂
To Make Homemade Dinners Rolls, You’ll Need
How To Make Dinner Rolls
If you like this easy dinner roll recipe, make sure to check out this Cinnamon Bread and these Cheddar Bay Biscuits – so good!
The BEST Dinner Rolls
Ingredients
- 4 -5 cups all purpose flour
- 2 tablespoons rapid rise, instant yeast
- ⅓ cup granulated sugar
- 1 tsp salt
- 1½ cups warm milk , 110 degrees
- 5 tablespoons butter, softened
- 1 egg , room temperature
- 2 tablespoons melted butter
Instructions
- Combine 3 cups of flour, yeast, sugar, salt, warm milk, butter, and egg in the bowl of a stand mixer.
- Attach the dough hook and turn the mixer on to the lowest speed and mix until flour is incorporated, scraping down the sides of the bowl as necessary.
- Increase speed to medium and beat for 2 minutes.
- Add 1/2 cup flour and blend with the dough hook until incorporated. And another 1/2 cup flour and repeat, mixing at medium speed for another 2 minutes until a ball of dough is formed.
- Add additional flour as necessary. The dough should be slightly sticky and soft and pulling away from the edge of the bowl.
- Transfer the dough to a lightly greased bowl and cover with a towel or plastic wrap. Let rise for 30 minutes at room temperature.
- Remove the towel or plastic wrap and deflate the dough by punching down lightly.
- Pinch off pieces of the dough and form 24 rolls. You can weigh them to keep the rolls close to the same size. Mine were about 2 ounces each but this will vary depending on how much flour you added.
- Transfer the rolls to a lightly greased quarter baking sheet or 9 x 13 baking dish. Cover with a towel or plastic wrap and let rise for an additional 30 minutes at room temperature.
- Preheat oven to 375 degrees. Bake the rolls for 12 to 15 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
Nutrition
Feeling all the carbs?? Make sure to check out these recipes from friends:
Brioche Loaf Bread | The Best Cloud Bread | Milk Bread
Some great appetizers to try!
Bacon Wrapped Chicken Teriyaki Bites
Cranberry Pecan Mini Goat Cheese Balls
For all dinner recipes, go HERE.
For all dessert recipes, go HERE.
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Janice says
Your recipe says to make ahead, prepare “up to second rise”. Does this mean I stop and put them in the fridge before the second rise or after the second rise? Thank you.
Trish - Mom On Timeout says
Refrigerate before the second rise. So rise, shape into rolls, cover and refrigerate.
Julia says
So excited to try this! But I have a question! Can you please explain the make ahead thoroughly? Will I let them rise a second time and shape the rolls then put them in the fridge? Thanks in advance!
Trish - Mom On Timeout says
Prepare the dough as directed, let it rise, and then shape the rolls.
Freeze the rolls on a parchment lined baking sheet or in a baking pan spaced out so they aren’t touching.
Transfer the frozen rolls to a ziploc freezer bag.
When you are ready to bake, remove the rolls from the bag and place in baking dish. Let the rolls thaw and rise for about 4 hours at room temperature. The exact time will of course depend on warm your home is.
Then simply bake as directed.
If you prefer, you can also freeze the baked dinner rolls and let thaw for an hour or at room temperature.
Jay says
New to baking, decided to test this recipe out for Thanksgiving. The finished product had the look and taste, but were way to doughy. So, I’m needing some guidance on how to make them better. Things to note: I used a total of 4 cups of all purpose flour, 3 cups on the initial mix and added 1/4cup scoops until the dough ball was pulling from the edge of the mixer bowl cleanly. Dough was slightly sticky and soft. Moved to a towel-covered greased bowl and let rise for an hour before separating into 20 2oz rolls on a quarter sheet were they rose for another hour under a towel. Baked at 375 until the tops were nicely browned, which was around 18min. The top half of the roll was soft, flaky, and delicious! But the bottom half was just a bit too chewy and doughy still. I’m thinking I need to make smaller portions, proof them longer on the second round, and then maybe tent them if still too doughy and cook them longer…does that sound about right, or do you have another suggestion? I’m going to try this a few more times until I get it right!
Trish - Mom On Timeout says
Great feedback! Okay, here are my suggestions. Try to get 24 rolls, that will inherently make them smaller and more likely to bake all the way through. I don’t think you need to proof any longer than an hour unless your house is cold and you’re not seeing them rise. I would tent halfway through and yes, make sure they are baked all the way before removing. Well done on practicing beforehand – I love the commitment!
Rachael McGee says
These are phenomenal! Myself and my 15 year old son made them for dinner tonight. Easy and absolutely delicious! We will definitely be making them again.
Grace R says
Made these in a pinch when I forgot to buy dinner rolls for thanksgiving dinner. I have tried other recipes & this one is the best so far. I will never buy dinner rolls again.
Kelsey says
Can I bake these and then freeze them? Then pull them out to thaw and reheat -serve? Or will they not freeze well baked?
Trish - Mom On Timeout says
You can freeze the dough, here’s how:
Prepare the dough as directed, let it rise, and then shape the rolls.
Freeze the rolls on a parchment lined baking sheet or in a baking pan spaced out so they aren’t touching.
Transfer the frozen rolls to a ziploc freezer bag.
When you are ready to bake, remove the rolls from the bag and place in baking dish. Let the rolls thaw and rise for about 4 hours at room temperature. The exact time will of course depend on warm your home is.
Then simply bake as directed.
If you prefer, you can also freeze the baked dinner rolls and let thaw for an hour or at room temperature and then warm gently in a warm oven wrapped in foil.
Sarah M. says
I’ve made 3 batches in 4 days for family and friends and they do not last long, they are SO good! Easy to follow recipe and they have turned out fantastic every time!! Thank you Trish!
Judy says
Could you use this recipe in a bread machine making it on DOUGH cycle, then making balls and letting rise again?
Trish - Mom On Timeout says
Yes, that will work!
Ruth Boynton says
Could I use active dry yeast and let it bloom first? With the milk and sugar?
Trish - Mom On Timeout says
Yes, absolutely!
BMoods says
What changes, if any, need to be made to the recipe when using whole wheat flour?
Trish - Mom On Timeout says
This recipe hasn’t been tested with whole wheat flour. You could likely sub in about 50% whole wheat flour and the recipe will still work although the density/texture/etc will likely be somewhat affected. Would love to know if you give it a try!
Dionne says
I made exactly as instructed as a trial run for Thanksgiving. It was a hit, they requested I make a double batch for the holiday! I call that a win <3
Trish - Mom On Timeout says
So happy to hear that Dionne! Happy Thanksgiving!