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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Katherine says
Hi! What kind of milk?
Trish - Mom On Timeout says
I used whole milk!
Kit says
These were amazing! Family loved it!! Just wondering though what would happen if you used bread flour instead of all purpose flour?
Trish - Mom On Timeout says
Some readers do that and love the texture – extra soft!
Meagan says
Can you use bread flour instead of all purpose flour?
Trish - Mom On Timeout says
You sure can Meagan!
Emma says
This was easy to make and tastes pretty good. The texture is slightly different from what the picture shows, and I’m particular about texture, but it’s still nice. Like most doughs, it didn’t make as much as expected, but I didn’t mind since my pan felt crowded, especially after the second rise. The top browned quickly, so I had to put it back in the oven after cutting into it because it wasn’t fully done. Overall, it’s good, but I think it should be baked at a slightly lower temperature, as it cooks too fast at 375.
MARISSA says
I just made these. They were so easy. SO MUCH BETTER than store bought. Will be making these for Thanksgiving!
Mary Ann says
They are the most delicious dinner rolls ever! I made these multiple times, and get asked for the recipe often. Or I get ask to bring dinner rolls.
Eva says
Best darn buttery biscuits that the world has seen. Ohh tater tots. They are lip-smacking good!
Ashley says
These are dinner rolls, not biscuits.
Beth says
Yum! Just made these dinner rolls! They are so easy to make and delicious! Hard to not eat a pan full! Definitely saving recipe for special dinners!
Maggie says
I love this recipe so much, but was wondering if it’s possible to do without a stand mixer and instead hand knead the dough? Mine recently broke!
Trish - Mom On Timeout says
Yes of course! It will just take a bit more muscle and time 🙂
Charli says
These rolls are amazing!! I made a pan of 16 larger rolls. These are soooo good. My family cannot have milk, so I just used warm water instead. Topped with flake salt. Best rolls I’ve ever made.
Carolyn says
Hi, I’m curious… you said you used water instead of milk due to restrictions… I’m wondering if you’ve considered trying a different kind of “milk”. I’ve used almond milk as a substitute in breads, and it’s worked very well. Might want to add a tad bit more butter or other fat.
Becca Johnson says
Made these last night to pare with my pumpkin soup, it was a huge hit! The rolls are absolutely amazing!! Delicious & light.
*If I wanted to double it could the double batch be baked at the same time in one oven? Possibly different temp & cook time? I have a large family and wondered if it’s doable (wish I had a double oven!)
Trish - Mom On Timeout says
I haven’t tried it but I would just make sure to rotate the pans and check to make sure the middle rolls are completely cooked through. Might need a few minutes more so considering tenting with foil if they start getting a little dark.
Naw says
These are the bomb, my family loves them so much and I make them couple times a week, everyone waits for me to make them. The best dinner rolls ever
Sharon Deacon says
OMG, I’ve made these dinner rolls at least 10 times now in the last three months, EVERYBODY keeps asking for them!!!! They are as easy as they seem, and people think I bought them fresh at some high end bakery! I’ve taken them to brunches, dinners, just about any kind of potluck you can imagine. I even brought them to a dessert party with assorted jams and whipped cream, it’s all anyone ever asks me to bring now. thank you so much for this recipe. I do have a question, if I want to make them the night before and bake the next day, do I let them rise the second time before refrigerating, or does that second rise occur during the hour the next day when you remove them prior to baking? Again, amazing recipe! THANKS!!!
Trish - Mom On Timeout says
Just made my day Sharon! THANK YOU! Okay, so for best results, if you have the time the next day, I think letting them do the second rise the day you plan to bake is best. After you’ve shaped the rolls and place in the baking dish, cover tightly and refrigerate overnight (or up to 15 hours). Remove the rolls from the fridge and give them about an hour or two to rise on the counter before baking. Hope that helps!
Donna M Maier says
Beautiful, tasty rolls!
I only had bread flour and active dry yeast (not instant)
I proofed my yeast in the warm milk with about a tablespoon from the 1/3 cup sugar.
Then followed recipe as written, glass 9×13 dish, one level down from middle to help bottoms cook. Tented last 5 minutes.
Perfection 🙂
Trish - Mom On Timeout says
I’m so glad you gave them a try Donna, have a great week!
Melissa D says
These were very easy to make and the family loved them at a recent family dinner. I do several layers of butter and coat my baking dish with butter, also.
Trish - Mom On Timeout says
Thank you so much Melissa!