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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Prulee says
Made this twice and both times were a hit didn’t last for more than 2 days:) First time, with pumpkin soup which was so good on a chilly autumn night. Second time was with nutella inside, the kids devoured them fast❤️ Thanks for this easy no fail recipe. I used hand mixer and kneaded by hand.
Joie says
I received a Kitchenaid stand mixer for Mother’s Day and this is the first recipe I made using it; this is perfect for first time home bakers because the recipe is easy and din er roll tastes great.
I have a question, I am running out of instant yeast can I use active yeast? How much and how do I proof it?
Thanks!
Trish - Mom On Timeout says
Now that’s a good Mother’s Day gift! Just use about 25% more active dry and it will take a tad longer to rise. Combine the warm milk and yeast together and let it soak for 5 to 10 minutes before adding the rest of the ingredients listed in step 1.
Cathy S says
Well, my first time making yeast ANYTHING in 15-20 years! Generally not a baker, (someone has to eat it!!..and don’t need it to be me!) BUT, hubby nabbed some yeast while it was in stock, so….Here I am! Very, very good rolls, hot out of the oven. I should have added a bit more flour (pretty sticky), and only made 20, but very good. Expecting more of a “yeasty” flavor…but can’t expect that with a short rise, I guess!!
TC says
Fantastic recipe. Rolls turned out great and so easy to do. Thanks very much
Debra says
Hi! Is it possible to prepare the rolls a day ahead, refrigerate overnight and then second proof and bake the next day?
Trish - Mom On Timeout says
Yes, you can absolutely do that.
Robin says
I made this recipe last night to go with homemade turkey soup and they were fabulous. Before bedtime, every dinner roll was gone 🙂 The recipe was very easy to follow. Thank you!!!
Trish - Mom On Timeout says
I’m so glad you enjoyed the rolls Robin! Have a great weekend!
Stephanie says
This is a great recipe!! Lived making it!!
Kenneth says
Thank you trish, the dinner rolls came so awesome and very tasty,, nice… recipe was so easy to follow.. will continue to use this recipe now.. bread was all gone before bed .. Thank you.
Lonnie says
These buns are awesome. Quick and easy to make. Only differenc I did was I put 12 buns in an 9×13 pan and with the left over dough I put it Ina loaf pan. Turned out perfectly.
LuxxMarie says
I like this recipe. If I wanted to make the dough a bit sweeter what do you suggest I do?
Trish - Mom On Timeout says
You could add a tablespoon of sugar.
Rosemarie Smith says
Hi Trish.
I found your recipe last fall and tried it OMG! This is the VERY BEST recipe! I have made this my core recipe for rolls! They are so soft and delicious! I make them into knot rolls and use them for any sandwiches we make. I’ve also made cinnamon rolls with this recipe. Amazing! Thank you for sharing the recipe! I have been baking bread for many years and am always looking for a better dinner roll. No longer…thanks to you.
Nicole says
Hubby loves when I make these. It’s only him that can eat them so he ends up putting them in the freezer and taking them out when he wants fresh rolls. They reheat well and taste just as great.
JanitarS says
Best recipe ever.. I never have any luck in baking bread! But this recipe is the star ⭐️
Just one quick question, my son doesn’t like yeast smell, what is the option / minimum I can use for this recipe? Now is 2tbsp.. can I use only 1tbsp?
Trish - Mom On Timeout says
Yes you can reduce the yeast to 1 tablespoon, just expect longer rise times is all. Thank you!
Chineye says
Wao. I can keep calm on this one. This recipe is amazingly perfect. Well I have saved it already. Thanks for sharing
Mary says
Can you freeze the dough ?
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.
LeAnn says
Just made this recipe and they turned out beautifully. Super simple to make.
Jill says
My bread was not light and fluffy, but I blame it on my 18 yr old son (he is actually a pretty good cook, but first attempt for either of us making bread/rolls) who skimmed thru the recipe and said, “yeah, just mix all the dry ingredients in that bowl…” Needless to say, even though I had my wet ingredients heated to the proper temp, by the time the yeast hit the bowl (already mixed with flour, salt and sugar…), I fell short with only a portion of the yeast activating!!! I had a thickness of banana bread 🙁 My bad!!!
HOWEVER, the flavor was still VERY GOOD!! Going to try again….THE RIGHT WAY!!!
Live and learn….
Elizabeth says
I baked these in a ceramic rectangular pan and they baked at 375 for almost 25 minutes. They were delicious! So glad I found this recipe since I ordered instant yeast and needed a no fail, easy recipe!
Darryl says
Hi there. I have a family of 4 and 24 rolls at one time is just too much. Could I bake some and keep the remaining dough in the fridge and make the next day?
Trish - Mom On Timeout says
Yes, that will work. Just let it come to room temperature before baking.