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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Jessa says
I made these tonight…. oh my goodness! I cannot believe how they turned out. We turned them into steak sliders with coleslaw and roasted red bell peppers. I would post a pic if I could. Def recommend this recipe! The foil tip was necessary for us because I made them a tad too big. I got 20 rolls… so they needed a bit longer to cook. We also double buttered. Pulled them and brushed them. Put them back in the oven for 2 minutes. Checked and then foiled them for a few. AMAZING!!!!! Fluffy and awesome.
Trish - Mom On Timeout says
Double buttering for the win! So glad you enjoyed the recipe Jessa!
Kim Tubbs says
Perfect dinner rolls everytime. When my boys & their families come over, that is the 1st food requested.
Trish - Mom On Timeout says
This makes my heart happy. Thanks Kim!
Tracy Silies says
I have been baking my whole life, and have a recipe I use often. I saw this one and oh, my goodness, it’s truly amazing! I will use it again.
Richard Robinson says
Can the balls of dough be put into a muffin or cupcake pan and then allowed to rise before baking?
Trish - Mom On Timeout says
Yes, they sure can. Just make sure to butter or grease each well before adding the dough.
Theresa says
Great Recipe Trish, Thankyou
So easy, fast and tasty
Danielle Demma says
These rolls are a big hit. So easy and delicious. Can these be made ahead of time?
Cathy says
The rolls were fantastic…exactly what I was looking for! I’m wondering if you could make these as a loaf of bread? They are so light I was worried that they might be able to support themselves 😋
Thank you again for this great recipe.
Serafina says
Loved this recipe but found it tasted a bit ‘yeasty’?? Would ONE tablespoon work? Or, am I doing something wrong? Thanks!
Trish - Mom On Timeout says
One tablespoon will work but the rise time will increase slightly.
Kristi says
My favorite roll recipe as is!!!! But any luck using dairy free milk instead of cows milk
BEA says
After over an hour I am still waiting for the dough to rise. Whatacostly waste of ingredients and time.
Trish - Mom On Timeout says
Might want to check the expiration date on your yeast…
Zenovia says
I only use your recipe for dinner rolls now as they are fantastic. After going through a lot of hot cross bun recipes I decided to experiment and used your roll recipe as a base adding another egg, a wee bit more sugar and flour, spices, orange rind, 1/2 a chopped apple and a handful of raisens. Oh my goodness. I have now written it down because these turned out to be the best we have eaten and they disappeared quick (which is bad for out waistlines lol) Thank you so much for this easy and adaptable recipe. So very good.
Trish - Mom On Timeout says
Thank you so much Zenovia!
Amy says
Hi, I love this recipe so much. It goes with anything and it’s super easy to make even a kid can make it . I should know because I’m a kid ,thank you Trish.
Trish - Mom On Timeout says
Wow! This is awesome! Thanks Amy!
Deidre says
When I was searching for a quick dinner roll, I came here because I love your pizza dough! We make pizzas once a week using that recipe!
However, I did not read through the entire recipe before starting (my mistake). When I saw 22 minute time and the word JIFFY, i just started. I was a little disappointed that I needed another hour for rising. This is not what I call jiffy. I could have used my usual recipe. But it is good, so I will try it again.
Trish - Mom On Timeout says
I guess this is in a jiffy for dinner rolls for me Deidre – sorry for the confusion! But I’m glad you stuck with it and enjoyed the recipe. Thank you!
Tahda Ahtone says
Have you tried freezing the dough? Just wondering. I made the recipe it was delicious. I want to be able to whip together and freeze some for later.
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.
Jenn L says
I tried this recipe over the weekend (3/13/2021) with my son and they turned out just perfect! I don’t have a stand mixer so I just mixed with a wooden spatula by hand. I love that Trish’s recipe starts out with less flour so that you can add as needed. I ended up with a dough that felt just right, when other recipes I have used before gave me very hard and tough doughs. These rolls were so soft and delicious, I ate 4 of them fresh out the oven!