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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Jennifer says
Great dinner rolls. This is my new go to recipe. They’re so fluffy. I don’t own a stand mixer so I just hand mixed and still came out great.
linda glaz says
How long did you need the dough?
Amanda says
This recipe turned out perfect. I used bread flour and my hand instead of a electric mixer. When kneading dough i pull and fold. I did weigh each roll 2oz each. Everyone loved them.
I says
Best dinner rolls ever. Everyone loved them. Wish I had made more.
Aliyah says
I just randomly decided to make these rolls at 4 am (I’m a night shifter on a night off lol) and I almost burst into tears from how fluffy and absolutely melt in your mouth light these rolls are! I keep taking little nibbles like there’s no way I made this???? I can not wait for the holidays to come up so I can flex my roll making skills!
Sandra Le Page says
I’ve made this recipe about three times now and these are the best dinner buns ever they are light and fluffy. I use traditional yeast though so I let that proof in the warm milk before I dump it in, but they are so soft and spongy every single time. I will never use another dinner bun recipe and I will never buy store-bought dinner buns again.
Jay says
Giving 5 stars because taste wise they were a hit!! Mine didnt come out like rolls??? Not sure what i did wrong if someone can help? Mine look a lot like scones/biscuits but with the texture & taste of rolls!
Bridgette Schultz says
Thank you for commenting on the yeast, I don’t have instant and wasn’t sure what to do
Monica Ch. says
These are by far the BEST dinner roll recipe I have found. They light, fluffy, yeasty, and DELICIOUS. It is always a hit! I’ve been using this recipe since last year and I won’t ever go back to any other! Thank you!
Angela says
First time ever making rolls, and they were perfect! I’m totally impessed! Thanks for sharing, Trish!
Teresa says
I left a comment when I first made these, they’re great. Since then, I’ve used this dough to make pan pizza, calzones, individual fruit pies, oven baked “any” sandwich, cinnamon rolls.. The possibilities are endless..
These are just some ideas for those who regularly make this dough. I’ll make a batch and keep dough in fridge for a couple of days to make various items..
Bonnie says
Just tried these for the first time. OMG they are delicious and so easy to make. I think I’ve ate 4 already…lol.
Will never buy from the store again. Thank you for a great roll!!!!
DLM says
Can I use 2 packs of rapid rise yeast instead of 2 tablespoons of yeast? I don’t buy the jars of yeast.
Trish - Mom On Timeout says
Sure can!
Natalie Arista says
First time making rolls from scratch and with a stand mixer worth a darn. I called my daughter out to try a roll, and this teen was having a hay day, as was I. Very light and fluffy. Sprung back like a homemade roll should. I have bookmarked this pg bc I know, when my man gets home, hes going to want some. He’s jealous hes on the rd and cant get any rolls for another wk or two. Hehe truckers.
Heather says
Best roll recipe I have ever used and turned out wonderfully! Easy to make. 😉
Kerri Stephen says
It’s just my husband and I so I made a half batch as the recipe reads. So easy and the rolls were soft, chewy, buttery and delicious.
This simple recipe is very adaptable. I just pulled another 1/2 batch from the oven but bumped up the sugar, added cinnamon, lots of raisins and replaced the egg either way applesauce. Again, amazing results. I can’t wait to try other versions with rosemary and sea salt, or cheddar jalapeño. I will certainly be making the original very often too.
Thank you for this wonderful recipe.
Jaime says
Trish, are you SICK of me yet, with leaving comments here about these dinner rolls? This is probably my umpteenth time at making them and once again, they are perfect in every single way. I must have commented here at least a dozen times by now hahaha. So thank you once again for a great recipe. ,😘🥰😍❤️
Trish - Mom On Timeout says
Not yet lol! Thank you so much Jaime!
Amber says
I was expecting these to be like store bought with a little extra oomph from being fresher. I was wrong. I put a little more flour and a little extra needing by accident and they came out tasting reminiscent of Outback Steakhouse rolls from 20 years ago. I loved those and hadn’t found any like them since. Obviously this recipe is a bit forgiving, and delicious.
Meg says
What’s the internal temperature we’re looking for on the “done” rolls?
Trish - Mom On Timeout says
Hi Meg! 190°F-205°F