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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Billie Jo Propst says
Perfect! Thank you 😊
Constance Bailey says
Miss Lady I have been using your base recipe for a few years now. My flour base is 2 parts whole wheat 1 part white and 2 parts fresh moringa leaves in a food processor. Thank you for such an uncomplicated recipe.
Adele says
Can these be made ahead and frozen after baking?
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.
SAr says
I’ve made these countless times and they turn out amazing every time…..except yesterday. After rolling them into balls I covered them and put them in the fridge so I could cook them at my destination. I let them sit on the counter for 30-40 minutes and then baked. The tips were golden brown butt he indies were raw. Does this have anything to do with the fridge?
Trish - Mom On Timeout says
It’s possible they weren’t completely at room temperature when they went in the oven (following the refrigeration). Make sure to rotate halfway through and you can always tent with foil and continue baking to keep them from getting too brown. Hope that helps!
Jaime says
You were NOT kidding. These really ARE the best dinner rolls. They are absolutely FOOL PROOF to make as well. Thank you so much for sharing such a wonderful recipe with the world. These are book marked forever.
Megan says
This is the only roll recipe needed! Quick and easy with ingredients that are always on hand, can be made during dinner prep or while putting the kids to bed, and they love taking a fresh roll in their lunch the next day. I save some of the dough for frying and we have it with syrup, fruit, pb&j or plain with butter like my grandma used to make for us. Thank you for sharing such a wonderful recipe!
Would this work as a loaf or is that an experiment for my next batch? 🙂
Tori says
You were right labeling these the best.
Alison Bartel says
Sweet Jesus these are good. 😳
Lisa says
I’ve been making yeast rolls for over 50 years, and these are the best I’ve ver made! It’s a nice simple recipe that produces cloud-soft rolls. They were a hit!
Laci Weaver says
This is my go to recipe for rolls now! Simple ingredients, and the fact that I can have restaurant quality rolls in an hour is just fantastic. I’m always the one having a fit over rolls, but when I make these, my husband likes rolls a lot more than usual. Haha. I’ve made them plain, with cinnamon honey butter, with garlic butter and Parmesan brushed on top, and EVERY SINGLE TIME they impress. They never let me down, even when I’m trying to throw them together while cooking the rest of dinner. Thank you so much for such a fantastic recipe!!
Marilee says
Perfect 😍
Janet W says
Wow! So good. Everyone loved them. Warm or cold, for little sandwiches, with jam or honey. Still lovely days later! They are perfect! Thank you for making me look so good! 😉
Laci Weaver says
These are everything I dream of when I dream of the perfect, soft yeast roll. They were quick and simple enough for my four-year-old to help with, and when they came out of the oven she was just absolutely pleased with her skills. These are THE BEST and the easiest rolls!! Thank you so very much for this recipe; I love it so much I’m adopting it as the only one our family needs!
Cornelia Barlow says
Just made my second batch this week! These are amazing. And so simple…thank you so much.
Mindy T. says
My best rolls to date! Beautiful!
Paulette says
Your recipe is just perfect! I’ve been through culinary school. And have been a personal chef. I know how to bake. And I am so grateful to have found this recipe! I’ve made it several times and today made a double batch. There’s nothing that needs to be changed! Make it with confidence! This is the yeast roll recipe you’ve been looking for!! Thank you so much for sharing it!!
Trish - Mom On Timeout says
Best comment ever Paulette – thank you so much!