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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Roxanne Wynn says
Can you shape and freeze these, then thaw and bake?
Trish - Mom On Timeout says
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.
Katy Fitzgerald says
Thanks for this info on freezing them. I was wondering if they could be.
Jeanette Schutz says
Could this be done in a bread machine??
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!
Bonnie says
Excellent, soft delicious dinner rolls! Best recipe directions as well! Best dinner rolls I’ve ever made, thank you for sharing this recipe!!
Jane says
Your recipe calls for 2 Tbsp (=6 tsp) of instant yeast. My instant yeast packets say 2 1/4 tsp per packet. I only had two, so that’s what I used. Should I have used three?
Trish - Mom On Timeout says
The recipe will still work, no problem!
Dee says
Are these rolls sweet? Say in comparison to the kings Hawaiian rolls? (I’m looking for a not so sweet roll)
Trish - Mom On Timeout says
No, not sweet at all – especially not compared to Hawaiian rolls.
Diane Hamer says
These dinner rolls are truly the best!!! I have made them for several occasions.
I was wondering if you have ever frozen the dough balls with success? I have to start so far ahead to get all my Thanksgiving dinner items completed.
Thank you
Trish - Mom On Timeout says
Thank you so much Diane! 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.
Lisa Harbour Cole says
A new version of my Grandmas old favorite!
Kaila says
WOW THANK YOU. I’ve tried at least three over roll recipes and all didn’t give the pillowy and reminiscing taste of store bought. But these DO!! Keeping this recipe for ever!
Brad Hussey says
Very good recipe for soft, fluffy sweet milk-bread type rolls. Everyone for made them for had loved them.
Gina Streed says
I have tried several roll recipes over the years and this is hands down the absolute best. Better than restaurants. They were be making a star appearance at all holiday’s.
Sarah says
These were excellent!
Tammy Chappus says
The BEST dinner rolls! So pillowy soft and delicious…everyone loved them! This recipe is a keeper…thank you!!
Samantha says
This recipe is definitely EVERYTHING it is hyped up to be!!!
I made some for Sunday Dinner and they came out ABSOLUTELY AMAZING!!! I felt so proud of myself lol!
We drizzled some honey on them and they were absolutely superb.
My daughter(8) couldn’t get enough of them lol
This will definitely be my go to recipe from now on.
God Bless you and thank you for publicly sharing your recipes.
Matt says
Can I use traditional active dry yeast? Same measurements?
Trish - Mom On Timeout says
Yes, exactly. The rise time will be the only thing affected.
JENNY says
LOOKS GOOD
Shannon says
I just tried this out ahead of Thanksgiving, but with a dairy allergy in the family, I subbed in oat milk and becel plant based butter sticks and they turned out fantastic! I did have to bake a little longer than the 15 min because they were still a little Gummy inside at 15 min. Can’t wait to serve them