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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Rae Myette says
Made your Dinner Buns Recipe today Dec. 9, 2020 – they turned out “awesome” –
– Thank You 🙏 for sharing!
Season’s Greetings from Canada 🇨🇦
Kathleen says
This is an excellent dinner roll recipe. Have you used this to make caramel rolls? If not, do you think it would work ok?
Trish - Mom On Timeout says
Thank you Kathleen! I personally have not tried but am planning on giving it a go this Christmas. I’ve had many readers let me know they’ve used this recipe for everything from cinnamon rolls to hamburger buns so it’s definitely versatile!
kathleenec says
This is an excellent dinner roll recipe. Have you used this dough recipe to make caramel rolls? If not do you think it would work ok?
Marrie says
I made and still make fruit buns with this recipe
Cut dried fruit in pieces mix in some flour to cover the fruit and put them in the bowl before you put the milk in works great
I make enough to last awhile
Just put them in the freezer and I take out what I need
Michelle says
Thanking God for you as you share His goodness He has given you in a wonderful recipe! So grateful!!!
yvonne says
I love to cook…I have to admit that i have NEVER EVER made bread/dough from scratch using yeast…EVER!!
I was a bit apprehensive, but, oh lord these are the BEST darn homemade dinner rolls EVER!! Super easy to make, just follow directions! I used active yeast instead of instant. I just dissolved in warmed milk prior to mixing…Question…can you braid or twist this dough and make a fancy roll???… I literally will be making these on a weekly basis!!
thanks for the recipe!!
Trish - Mom On Timeout says
This made my day Yvonne! Thank you! And yes, you can do pretty much any kind of roll you like with the dough. Have fun!
Ana says
Fantastic recipe! My husband wanted to try his hand at “bread” after a disaster with a different bread recipe a few years ago. I found this recipe, and he tried it out. Due to the success of these roles, he has now declared himself Bread Man and makes this recipe often – but I’m not complaining.
Charlie says
I have made many different bread recipes and these are the best Dinner Rolls I have found. I do modify the recipe slightly. I use 50/50 bread/AP flour and add 1 TB of Honey. Thank you for posting these, they are truly wonderful. They made a perfect addition to our Thanksgiving dinner table.
Ray says
I only bake rolls around the holidays and couldn’t find the recipe I used last year and this was one of the first that popped up. The first batch I baked in a 9×13 and they didn’t turn out very well. The rolls on the edge had gotten very golden brown but the center was barely golden. I baked them 18 minutes and they probably needed another 10 minutes. The center was too under done. Later in the day I decided to try again but use smaller pans. This time I weighed out the dough balls as suggested. At 2 oz a piece I ended up with 21 rolls. I used an 8×8 pan and 2 bread loaf pans. They browned nice and evenly but still needed much more time than the 15 minutes stated in the recipe. I have an oven thermometer so I knew the temp was correct.
I had 9 rolls in the 8×8 and they turned out perfect. The two loaf pans had 6 rolls each and they turned out nice too. Next time I would do 2 8×8 pans with 9 rolls in each and then whatever is left in a loaf pan.
The rolls taste great and they are nice and fluffy.
Shirleen says
This is an awesome recipe! My mom made them first a few months ago and told my sister and I about them. Then, in August, my sister, niece, and I made them. We put a square of cheddar cheese in the middle and they were AMAZING!! I’m planning on making the cheese rolls tomorrow morning for Thanksgiving. Thank you fir the great recipe!
Cindy says
Yummy!!
Amanda says
Thank you I tried this today and we love it!
I hadn’t realized I used active yeast so I just activated that first then followed the rest of ur recipe and they were great! I’ve never actually baked anything so just a question — if I baked today and want to use on Thanksgiving do I store in fridge then just reheat or leave out? Want them to still be somewhat fresh 🙂
Trish - Mom On Timeout says
I would store in a plastic ziploc bag so they stay soft. You could even wrap in foil and heat in the oven at a lower temperature to warm them up tomorrow. Hope that helps!
Katherine A Pelt says
I did everything through the second rise, and the put the pan in the fridge while I cooked everything else. I pulled them out and let them come to room temp, brushed with butter and baked at 350 for closer to 20 minutes. I couldn’t be happier with the results. they were soooo great! Every time I take a bite, I am surprised by how light and perfect they are. Not dense and dry at all.
Amanda says
Me and my family and my church family love these rolls they are so good thank you for sharing your recipe
Rob says
These are delicious! I followed the direction and made my balls of dough 2oz. I thought after rising they were to large. Next time I will make them 1.5 oz.
Olivia says
What if you don’t have a stand up mixer.
Trish - Mom On Timeout says
You can use a hand mixer and knead by hand. No problem!
Christy says
🙂 ive also used a bread machine set on the knead setting to mix and did the rest your recipe states to do afterwards. They turned out amazing!
Dani says
If I were to refrigerate the day before, at which step would I do that? I’m guessing after step 9 and then pull them out before-hand and let rise a bit before baking but just want to make sure. Thanks in advance!
Trish - Mom On Timeout says
You got it Dani!
Abbie says
I already made this recipe with instant yeast, and I was wondering how I would modify it so I could use active dry yeast. Do you know?
Trish - Mom On Timeout says
Use the same amount of active dry yeast. Change nothing else and the only difference will be the rise time will be slightly longer. Enjoy!