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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Lucy says
OMG! These are the best rolls I’ve ever made! It won’t be the last time I use this recipe. Thanks so much, Trish!
Trish - Mom On Timeout says
I appreciate that so much Lucy, thank you!
Tammy says
I’m a baker/ bread maker and rarely try new recipes and stay with my trusty go-to’s…. I branched out and gave this recipe a try and it will now be my go-to recipe! Absolutely the best and most simple roll recipe! Thank you!
Trish - Mom On Timeout says
I appreciate that so much Tammy, thank you!
adr says
These rolls are so easy to make and seriously delicious. They are so soft and pillowy with a rich buttery taste. This recipe is a keeper. Thank you.
Alexis says
This is a great, fast recipe! I followed the instructions up to baking exactly and they rose beautifully, however after 15 minutes in the oven the tops were brown and the middle was still raw. Probably my oven, so if you have that problem I recommend using a meat thermometer to get your rolls to about 185 internal temp. I did that and then after buttering I covered them with parchment, then foil and let them steam on the counter for about 5 minutes to soften up that crunchy top. After that they were perfection! I will be making these again and again.
Af says
Can these be made a day or so in advance?
Trish - Mom On Timeout says
Sure! These rolls stay good for several days. Just make sure to store in a ziploc bag or the like (after cooling completely) to keep them fresh.
Nana says
I’ve been searching for an extra good yeast roll recipes and have tried MANY but this is the BEST recipe yet! My family said to stop searching, this is the one.
Scott says
I’ve been making your yeast rolls for several years now.they are a crowd pleaser. I’ve made over 18 dozen, tweaking each time perfecting them.thank you for the recipe. Merry Christmas
Trish - Mom On Timeout says
Thank you so much, Merry Christmas!
Tiffany Ozelek says
We love these!!! Thank you for sharing this recipe💗💗
I traded 1/2cup of milk for flavored coffee creamer to give a different fun flavor.
Trish - Mom On Timeout says
That’s such a creative idea! I love it!
Alicja says
Adapted to make them non-dairy. Used vegetable butter and oat milk. Also used dry active yeast and let them rise 60 min for the first rise. They came out great! Had to chase the hubby and kids away so there were enough left for dinner guests. Everyone commented how great they were. Will definitely be making more tomorrow morning.
Sam says
I made a mistake and forgot to let them rise a second time before baking but they were still edible and soft.
Julia says
Perfect recipe!! I make them with a non dairy milk (plain and unsweetened) and vegetable butter instead, with good success. I have also made with half regular flour, and half whole wheat flour, also successfully!
Kayla says
Loved these rolls!
One thing I didn’t realize is that if you use Active Yeast instead of Instant Yeast, you have to wait longer for your dough to rise.
I thought I had done something wrong because my first rise didn’t rise at all!
If you use Active Yeast instead of Instant Yeast for this recipe, I suggest to wait around an hour for each of your rise times instead of 30 minutes. 🙂
Irene says
I absorb love this recipe, it’s so easy and fast .
Rana says
So easy to make and the best results I have ever had in baking dinner rolls. Thank you so much for sharing this recipe!
It should be noted that I don’t have a standup mixer with a dough hook, so I whisked the dry ingredients & whisked the egg before adding it. after the initial 3 cups of flour, I only added 2/3 cup more during the kneading process… I kneaded it for about five minutes. They came out so fluffy and light and soft in the middle and a little crunchy on the outside. I could not be happier! This is my forever go-to dinner roll recipe… Easy and delicious! Thank you for sharing your recipe!
Rana says
And I should also mention that when they came out of the oven, I brushed them with melted butter & more butter. Then I proceeded to stand at my counter and eat 4 of them with only butter on them – they are scrumptious 🤤
Chris says
I made these rolls today to go with a pot of beef barley soup as it is cold in Minnesota this time of year. The rolls turned out perfectly and were delicious. They were light and fluffy (my husband commented). I’ll make them again! Chris
Natalia says
These came out perfect. I’m excited to make these for thanksgiving!
Jennifer says
I am making these again this year for Thanksgiving! The recipe went straight away into my recipe book last year. Delicious!!!!
Brenda Smith says
I love this recipe! They ARE the best dinner rolls ever. My question is, have you found a way to make a gluten-free best dinner roll ever?
Thank you,
Brenda
Trish - Mom On Timeout says
Thank you so much Brenda! I haven’t tried it with gluten free flour but I’d bet it would work with GF flour that is 1:1 for baking. Worth a try!