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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Zenovia says
These were the best I ever made and so easy. Soft, fluffy, yummy. Also kryptonite if trying to not eat too much bread. I made them and shared a dozen with someone. They were so good I am making another batch and my family said I can’t share this batch. Thank you
Haley says
This is a perfect recipe to make when you just need something extra for dinner. 🙂 I was able to get these done within an hour from start to finish!
Crissie says
Hi!
This recipe is the best recipe I have ever tried! Thank you for sharing! My question is, can I double this recipe?
Trish - Mom On Timeout says
You can Crissie! And thank you!
Emilee W says
Easy and delicious!
Beverly Gradert says
Do you use just one 9×12 pan for all 24 rolls?
Trish - Mom On Timeout says
I actually used a quarter sheet pan but a 9×13 will also work.
Na says
Have you ever froze the dough? I made too much… love it buy the way. I make it twice a week for a month now. Lol my breakfast. Lunch side, and dinner side lol
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.
Place them in a ziploc freezer bag.
When you are ready to bake, 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.
Samantha says
I made them 1/25/21 I add a little cinnamon and the kids love them taste like sweet bread.
Trish - Mom On Timeout says
Love the addition of cinnamon!
Irma Aguilar says
I just love this recipe, I have made it three times now and every time has just gotten better. The rolls taste so good. I have made ham and cheese sliders. The house smells wonderful.
Kim says
Can I add a mixture of American and mozzarella to dough mixture before I pinch the rolls and bake them. Thanks
Trish - Mom On Timeout says
Oooh! Cheesy rolls! Yes, I think that would be great!
Nicki says
I’ve tried many recipes and they never turn out, these were easy and tasted great! However, I find they’re a bit sweet, is it possible to lessen the sugar a bit without altering the outcome of the buns?
Thanks!
Red Arnaud Balfour says
Wish I had commented sooner because there is so much to say about this incredible recipe. Just a quick story….I could not for the life of me find your recipe that I used last Thanksgiving, and my grandson asked me to please make him those “awesome” dinner rolls I made this year again. I knew I had your recipe, but the day I got ready to make them, I could not locate your recipe so was forced to used one copied from a very well know baker. Sooo, I was forced to use the famous baker’s recipe this year, and less than half the dinner rolls were eaten….a subtle hint that your recipe was superior. I just found it after several hours of searching on the internet. All I can say, is I love to bake, and your dinner roll recipe is the easiest and most satisfying on the planet. I made them for this Christmas, and I’m being honest when I say everyone commented what went wrong at Thanksgiving and how happy they were to have Grandpa’s yummy dinner rolls? hahah. I’d tell everyone who may struggle through reading my review to not waste your time trying any other recipe. I learned my lesson, and have copied the recipe and your wonder web page. Thank you so much for making us look like professional bakers……I do give you the credit when guests are raving about them. Thank you!!
Trish - Mom On Timeout says
Best comment ever Red! Thank you SO much!
Tanya says
I made these tonight to go with Chili. They are delicious. Really great buns. I will be making these again. I actually start it in my stand mixer but it was taking too long. So I went old school and kneaded it on my cupboard. Thanks for the recipe
Kelley Anne Truax says
Easy and fantastic!
Sam says
This is my first time ever making homemade bread and it turned out wonderful! Thank you for posting this amazing recipe! Happy Holidays!
Darlene says
I love this recipe. I also used the dough to make cinnamon buns, they also turned out awsome! This is the best recipe I have tried in a long time. It will certainly be my go to recipe from now on. It would also be easy for a beginner to make.
Alyssa Warstler says
I have been making these rolls since last year and it has now become my job to make them for not only our family but a couple others as well around the holiday’s. They are amazing. Especially with some honey butter on them? Ohhhhhhh my gosh. <3
Vidya says
thank u for this easy recipe! really delicious rolls!
Karen says
Was looking for light and airy dinner roll. This recipe is quick, easy and very good! Also used it to make cinnamon rolls which were fantastic!! Just made second batch in 3 days. Doing these today for my daughter to take to an inlaws family dinner.
She thought the cinnamon rolls were the best!!
Thanks for the recipe and all of your hard work at perfecting the recipe!!
Wayne says
Hi Trish,
I discovered your roll recipe last Thanksgiving and it is delicious! I’ve made it three times already and the last batch was the best. Couple of things you may want to address in your recipe though.
First time I made it, I was in someone else’s kitchen and all they had was a dark, non-stick pan. I had forgotten that when cooking with a dark non-stick pan the oven temperature must be lowered and consequently, the bottoms and sides were way too dark. The second time I used a regular old aluminum tin and they were great! For those who have a fear of aluminum, the third time I made them, I used a thick glass baking dish and they were fantastic…..perfectly browned on all sides. It took a little longer than 12 minutes (about 15) and I had to tent them, but I used a thermometer and pulled them out when the center, internal temperature was right around 195º baking in a 375º oven.
Only problem I have now is I can’t stop eating them! Thanks!