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
- 4 -5 cups all purpose flour
- 2 tbsp rapid rise, instant yeast
- 1/3 cup granulated sugar
- 1 tsp salt
- 1 1/2 cups warm milk , 110 degrees
- 5 tbsp butter, softened
- 1 egg , room temperature
- 2 tbsp melted butter
- 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.
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
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For all dessert recipes, go HERE.
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Loved these rolls!
One thing I didn’t realize is that if you use Active Yeast instead of Instant Yeast, you have to wait longer for your dough to rise.
I thought I had done something wrong because my first rise didn’t rise at all!
If you use Active Yeast instead of Instant Yeast for this recipe, I suggest to wait around an hour for each of your rise times instead of 30 minutes. 🙂
I absorb love this recipe, it’s so easy and fast .
So easy to make and the best results I have ever had in baking dinner rolls. Thank you so much for sharing this recipe!
It should be noted that I don’t have a standup mixer with a dough hook, so I whisked the dry ingredients & whisked the egg before adding it. after the initial 3 cups of flour, I only added 2/3 cup more during the kneading process… I kneaded it for about five minutes. They came out so fluffy and light and soft in the middle and a little crunchy on the outside. I could not be happier! This is my forever go-to dinner roll recipe… Easy and delicious! Thank you for sharing your recipe!
And I should also mention that when they came out of the oven, I brushed them with melted butter & more butter. Then I proceeded to stand at my counter and eat 4 of them with only butter on them – they are scrumptious 🤤
I made these rolls today to go with a pot of beef barley soup as it is cold in Minnesota this time of year. The rolls turned out perfectly and were delicious. They were light and fluffy (my husband commented). I’ll make them again! Chris
These came out perfect. I’m excited to make these for thanksgiving!
I am making these again this year for Thanksgiving! The recipe went straight away into my recipe book last year. Delicious!!!!
Brenda Smith says
I love this recipe! They ARE the best dinner rolls ever. My question is, have you found a way to make a gluten-free best dinner roll ever?
Trish - Mom On Timeout says
Thank you so much Brenda! I haven’t tried it with gluten free flour but I’d bet it would work with GF flour that is 1:1 for baking. Worth a try!
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.
I just made these rolls tonight 10/7/21. They were easy and delicious. Thanks for sharing.
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.
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
I will never make any other roll recipe! My assignment is always rolls for family gatherings because they all love this recipe so much
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.
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!