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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melissa says
Best dinner roll Recipe ever! This has been a no fail for me and has always turned out perfect. I used this recipe even before I had a stand mixer and it even turns out perfect hand kneading, the old fashioned way.
Natasha says
O.M.G! First time bread baker here and wow! What a hit with my kids and I. I even gifted a bunch to friends and coworkers for Christmas and they all absolutely loved em!
I also used this recipe to make a loaf of bread and WOW! DEVINE. I absolutely will keep this recipe and pass it to my kids. Thank you so much
Trish - Mom On Timeout says
I keep hearing about the bread readers are making with this recipe and I keep meaning to try it – maybe this weekend! Thanks Natasha!
Brittany says
Hello, if I only have dry active yeast, how could I incorporate that rather than the instant?
Trish - Mom On Timeout says
It can be used interchangeably in this recipe. No need to change anything except to be aware that the rise times will be a bit longer.
kate says
Hi! If I don’t have a stand mixer, is it okay to mix/knead the dough by hand? Do you have a recommendation for how long the kneading process needs to be?
Trish - Mom On Timeout says
No stand mixer, no problem, just be aware this will take a bit more time and muscle. Combine the ingredients in a large mixing bowl and then use a silicone spatula or wood spoon to mix it together. To knead, place dough on a lightly floured surface and knead by hand for about 5 minutes. Hope that helps!
Rachel says
I want to try this recipe for our Thanksgiving rolls (because almost 900 people gave it 5 stars, I figure it must be good!)… but I don’t have a stand mixer to do the kneading for me! Can these be made without a stand mixer?
Trish - Mom On Timeout says
No stand mixer, no problem, just be aware this will take a bit more time and muscle. Combine the ingredients in a large mixing bowl and then use a silicone spatula or wood spoon to mix it together. To knead, place dough on a lightly floured surface and knead by hand for about 5 minutes. Hope that helps!
Zach says
Hi, I enjoyed this recipe last week for a dinner party and am looking to triple the recipe for Thanksgiving this week. I am curious if you have ever double or tripled the recipe and if it is as simple as tripling the ingredients? Baking can be so precise, so I didn’t want to assume and ruin a big batch. Thanks for the recipe!!
Trish - Mom On Timeout says
I haven’t tried tripling the recipe and for baking, I have always found it best to do separate batches than double or triple a recipe.
Ishi says
Hello! 1. these rolls are incredible. I’ve made them almost every year since 2018! Can I make these the night before and bake the next morning? If so, what point is it best to refrigerate? Before the first or second rise?
Trish - Mom On Timeout says
I have done this a few times, and yes, you can. I refrigerate after shaping the rolls after the first rise. Cover tightly and refrigerate. You will want to pull the rolls out about 1 to 2 hours before you plan to bake so they can come to room temperature and rise for the second time before baking. Thank you so much!
Ishi says
Just kidding! I just read through the notes section and see i can refrigerate before the second rise!
Molly Jones-Kerchner says
So excited to try these for Thanksgiving! The make ahead instructions say they can be stored in the fridge overnight if you follow the instructions “up to” the second rise. Just to clarify, does this mean to refrigerate before the second rise? I assume them being out at room temp for an hour before baking is when their second rise will occur. Thank you!!
Trish - Mom On Timeout says
Hi Molly! I refrigerate after shaping the rolls after the first rise. Cover tightly and refrigerate. You will want to pull the rolls out about 1 to 2 hours before you plan to bake so they can come to room temperature and rise for the second time before baking.
Sarah says
So very glad I found this recipe. I made these for Thanksgiving. They’re divine! I had to freeze them so they would last. What is the best way to reheat them?
Trish - Mom On Timeout says
Let them thaw on the counter to defrost and then warm gently in the microwave or wrap tightly and place in the oven on low temperature for just a few minutes – they warm up quite quickly!
Mary says
I’m going to make these for Thanksgiving this year. To save time can I make ahead and freeze?
What should the oven temp be and for how long?
Recipe looks awesome! Thank you!
Trish - Mom On Timeout says
You can make ahead and freeze. To freeze, shape the rolls after the first rise and place in a freezer safe baking pan. Freeze, tightly wrapped in plastic wrap and foil, for up to 2 months. Thaw on the counter and let rise for second time, then bake. They can take up to 5 hours to thaw and rise so allow plenty of time for that.
Debi says
A recipe that is easy and delicious
Carolyn says
Hi 👋
As I write, your dinner rolls are rising on my table. As a relatively new bread baker, I am trying dinner rolls for the first time, and have one question. Your recipe is very easy to follow, you give precise instructions and I appreciate that. My question is in regard to the length of time for rising. Usually, when making bread, the instruction is to let the dough double in size. As room temps differ, it’s hard to know if something is sufficiently risen just using a dry amount of time. So I’m wondering with your rolls, if the 30 minutes might be different based on room temp too. My house is a bit cooler than average, and I’m not sure 30 minutes is sufficient. Should your dough roughly double in size as well before baking?
Thanks for the recipe!
Trish - Mom On Timeout says
Hi Carolyn! Yes, you can absolutely look for the “doubling in size” to determine when to move onto the next step. Hope you enjoyed the rolls!
Carolyn says
They came out great, and thank you, yes I enjoyed them very much. Exactly what I was looking for. I’m making them a second time for Thanksgiving.
Glen R says
These turned out great on the first try (amazing for a guy like me!). They were a big hit with the non-GF crowd. I’m going to try a GF version next!
Amy says
I only have an 11×15 baking dish
Trish - Mom On Timeout says
That’s okay! They may spread a bit when baking but will still be delicious. Might take a few minutes less as well…
Kayla says
Insanely delicious! This is my new go-to for dinner rolls 🙂