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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Ginger says
Loved this recipe so much more than the one I tried at Easter. Only one attempt and they are great!
I would love them a bit bigger though. Any idea on cooking time if I doubled the recipe and made bigger buns? I’d use a 11×17 pan.
Trish - Mom On Timeout says
If you make the rolls bigger, you’ll run the risk of them being really dark on the outside and not done on the inside. You can tent the rolls with foil to help combat that issue and maybe even lower the temperature a bit. You’d want to add on at least 5 minutes, likely more.
Teri says
I just made these rolls tonight 10/7/21. They were easy and delicious. Thanks for sharing.
Aisha says
Best recipe for dinner rolls. Very easy! This was my first time baking dinner rolls of any kind.I don’t have a mixer so just mixed in a bowl.
Lynn Fisher says
Can I make the dough ahead of time and refrigerate dough for 24 hours prior to use? I am prepping Thanksgiving dinner and I want to “make ahead” anything I can. Thanks
Trish - Mom On Timeout says
Yes! Let the rolls come to room temperature before baking thoguh.
Michelle says
Could you do these ahead of time and put them in the fridge before baking? Like make the day before and then bake 24 hours later? I made them twice before with RAVE reviews. Love this recipe!
Trish - Mom On Timeout says
Yes you sure can. Just let them come to room temperature before baking.
Mrs. Sharon George says
These rolls are the most amazing addition to any meal with gravy or bbq! They are really fast to put together and even faster to eat! They disappeared befor my eyes 👀 lol! My family loved them and I will use this recipe often! It’s a spoiler at the table for sure! My family loves the love I put on the table and these show them how much I care! Thank you for this recipe!
Tracey Roetman says
made them and froze them before the second rise on a cookie sheet once frozen I bag them and then I have them ready to go.. Yum
Becky says
I will never make any other roll recipe! My assignment is always rolls for family gatherings because they all love this recipe so much
Michelle says
So soft & great taste! This is a keeper!! I made another batch, rolled and froze them. When I want some I take out as many as needed, put them on a greased tray covered to rise & baked in the toaster oven. Perfect every time.
Kat says
Thank you so much for this recipe! This is the best thing I’ve ever baked, and I shared the recipe with my family. Half of the rolls eaten straight away, delicious and so fluffy!
Laura says
Followed the recipe exactly. I made 16 – two ounce rolls. The rolls were perfect. They rose beautifully and were nicely browned. The rolls were very soft and flavorful. Thanks for sharing this great recipe.
Lydia says
Hi!! I am looking forward to making this recipe however I would like to know if there are any storing tips? Can we freeze them for later or are they best used at the time
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.
Tash says
Hi instead of making rolls can I just put it in a loaf pan?
Trish - Mom On Timeout says
I haven’t tried that Tash! But now you’ve got me curious. If you do, let me know how it turns out!
Bailey says
Made these and they are delicious. I am going to make them again, however, I don’t need 24 at once. Is it possible to freeze some of the rolls??
Trish - Mom On Timeout says
Thanks Bailey!
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.
Natasha says
Hi can I make these in a larger pan like 11×15 I didn’t find the 9×13 enough room or would they not form properly? Thanks!
Trish - Mom On Timeout says
Yes, absolutely! I use a quarter sheet pan which is 13×9 as well but 11×5 will work. The rolls will just expand out more than up and you will likely need to reduce the baking time.
Tiffany says
Good in general, but way sweeter than they should have been. Definitely needs less sugar
Patty says
Can you roll them out and let them rise overnight to bake off in morning?
Trish - Mom On Timeout says
You can let them rise overnight in the fridge but they will need to come to room temperature before baking for best results.