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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Mitzi Pierce says
Can these rolls be frozen? If so ,for how long? What would the reheating instructions be?
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.
Jessica says
Awesome and easy recipe!:) the second time I made them I reduced the flour and milk and added about 3/4cup of my sourdough discard. They were amazing!:)
Ada says
Would the bake time be a little different with a glass pan? I tried the recipe and baked for 15 mins. The buns on the outside were fluffy, but the ones in the center were more dense. Is it the pan?
Trish - Mom On Timeout says
It definitely could be and ovens also bake differently. I always check the center roll and if it needs more time, I keep going. If the rolls are getting brown on top, simply tent with foil and continue baking until that very center roll is cooked through.
janet mixon says
I have made rolls before and hate kneading them so I don’t make them often. This recipe is awesome wouldn’t change a thing they turned out perfect (I did use Bread Flour). Will be making more homemade rolls in the future and also will be turning a batch into cinnamon rolls also.
Ruh says
What is the best substitute for egg for this recipe ??
Trish - Mom On Timeout says
You can leave it out if you like.
Jaimie says
These are AMAZING. Like restaurant quality.
Question though – it says it makes 24 rolls but I only ever get about 16-17 when I measure them out to be 2oz. 🤔 why would that be?
seriously – thank you. So delicious.
Rita Patel says
Super easy and delicious dinner roll recipe!! I could not stop bragging about this recipe to my family :). Thank you!
Kelsey says
These rolls really are THE BEST! I never made homemade rolls because they never turned out… until I found this recipe! Now I can’t stop making them!
Beth says
Super good and easy and they look so impressive! I even screwed up the recipe and accidentally added two eggs to the dough. They were still good!! Thank you for sharing!
shn says
I gave up making rolls ,til i see your site. Id say Okey ill give it one more Last chance…WOW Finally after more than 5 attempts from previous recipes (others), I finally MADE IT… THANK YOU SO MUCH,so simple and easy and no hidden nothing, I even had a tears of joy…..I will try your other recipe.Note.. I added more sugar because i like sweet buns,but still did follow everything..
Taylor Gilmore says
As a 21 year old with a little bit of baking knowledge, this recipe turned out perfect!!!! It was easy to follow and even with a rough eyeball of some of the measurements, it did not disappoint. I personally have been making my own bread and bread products alike a lot over this quarentine and this will definately be going in my personal recipe book. It surely is a keeper. The rolls were fluffy, slightly sweet and had a lovely crisp top, perfect for mopping up gravy from a sunday roast or even as a quick snack for on-the-go sandwiches.
Leila says
These things have pretty much saved my family in quarantine. One of the first things I did was order a bulk bag of yeast to ensure the rolls kept flowing, lest we all lose our minds and descend into anarchy. But since we’re a small family, lately the rolls have been losing their freshness before they’re all finished. Is there a way to make a smaller batch of these? Maybe in a 9×9 pan? If I did that, would the rise or bake times or anything else change? Thanks!
Elizabeth says
Honestly, I’ve never reviewed a recipe before. I was so happy with how these turned out! Pretty easy to make (I don’t have a mixer, used hands and a spatula) and really delicious, thank you!
Lauren Walker says
This was a fantastic recipe!!! I bloomed our yeast before adding to the dry ingredients and substituted warm water for the milk (dairy free family). I have 2 teenagers and the ENTIRE 24 rolls were gone! I couldn’t believe it! haha. It’s not like they are small rolls either! They were fluffy and amazing. Thank you for this recipe. It is definitely going to be a favorite in our house!!
Penny says
Tonigt was the 2nd time I baked this dinner rolls but added one more egg , still it turned out GREAT. Thanks Trish for the easy to follow recipe.