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.
Sign up to get my new recipes in your inbox! Follow me on Facebook and Instagram!
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.
Sign up to get emails when I post new recipes!
For even more great ideas follow me on Facebook – Pinterest – Instagram – Twitter – Bloglovin’.
CINDY M ALLEN says
Love them! Thanks for sharing!!!
Trish - Mom On Timeout says
I’m so glad you enjoyed the rolls Cindy!
kerry brown says
Can I make half the amount and just use 1 egg still?
Trish - Mom On Timeout says
Yes, that will work just fine Kerry – enjoy!
Jennifer Murray says
These are amazing!! Thanks so much for the recipe! Softest rolls I’ve ever made.
Elizabeth says
Just finished baking these! OH MY GOODNESS! That’s it, these are going in my recipe box! I have made so many Butter Rolls, but THIS recipe is hands down the GREATEST! I’m absolutely addicted now Lol. Thank you for sharing this amazing recipe. <3
Trish - Mom On Timeout says
Thank you so much Elizabeth! I’m so happy you enjoyed the rolls!
Holly says
Just wanted to say I made these and they were amazing! Fluffy and very soft and moist.
I made them in a bread maker, let it go through the entire dough cycle then shaped and let ride about 45 minutes. I used the full 5 cups of flour and cooked only 12 minutes and they were excellent!
Cynthia says
Love this recipe! It was easy, for a yeast recipe, it was very fast. They looked and tasted amazing. Thank you. This is my new roll recipe
Trish - Mom On Timeout says
Thank you Cynthia!
MissP says
The bestest. After a dismal fail last week, told myself I had to redeem myself and finding this recipe was all I needed. Came ou perfect and very soft. Thank you ❤️
Trish - Mom On Timeout says
I’m so glad you tried with my recipe – we love it!
Cara Kopchak says
Hello, I saw your note that the rolls could be formed and placed in fridge after the second rise and then baked the next day. Do you think it affects the taste or texture if done this way? Do you make them the day before often?
Trish - Mom On Timeout says
This is the quickest way if you don’t have time the day you plan to serve. And yes, it affects them ever so slightly but I do it this way often. If you have plenty of time the day you plan on serving, you can let the rolls do their second rise on that day and there won’t be any difference. Here’s how: After you’ve shaped the rolls and place in the baking dish, cover tightly and refrigerate overnight (or up to 15 hours). Remove the rolls from the fridge and give them about an hour or two to rise on the counter before baking. Hope that helps!
DONNA HEFTON says
These rolls are exquisite. I have tried 6 or 7 recipes over the years and just couldn’t find that ‘taste’ from my youth. You’ve done it! It is in these rolls! I let them rise for an hour to get that lovely yeasty flavor, baked them as instructed and the last 5 mins put foil over. Perfect! To make sure that the middle ones were done I grabbed up my meat thermometer and checked ends and middles. All read the same temperature. Like I said…PERFECT! Thanks for posting this recipe.
Reagan Roberts says
I love these rolls! When I found these rolls, I had to try them out. I followed the recipe exactly and found that letting them rise a little longer gives it a nice yeasty flavor. I would say an hour at max. I have made these rolls about 5 times, and I make them 1-2 times a week! If you have been looking for the fluffiest and most flavorful but subtle rolls, I recommend these profoundly!
Trish - Mom On Timeout says
What a lovely comment Reagan! Thank you so much! These are definitely our go to rolls and it makes me so happy that you are enjoying them as much as we do ❤️
Sydney Maughan says
Taste was so great and easiest rolls I’ve made! Only problem is 15 mins didn’t cook them all the way through, specifically the middle rolls. I added them another 5 mins (foil tented) and they turned out great! Thanks!
Trish - Mom On Timeout says
I’m so glad you enjoyed the recipe Sydney! Thank you and have a great week!
Cindy R says
These are so delicious and so easy to make. I actually did the dough part in my bread machine and then shaped for the oven. This is the best and easiest recipe I tried and this will be the only recipe to use from now on!!
Katherine says
Love love love this recipe it’s my go to every week!!! ♥️
Nick says
Made these for the first time tonight. First time ever making homemade dinner rolls. They were a hit with everyone. Will make these again!
Jaime says
I know I’ve commented here TOO MANY times, but I can’t help it. Every time I make these, I just feel like I need to shout it off the rooftops. These seriously are just the BEST dinner rolls. Every time I make them, (which has been a lot) I am always so impressed 🤣. Last time I made them, I used the leftover rolls to make caramelized onion, Italian roast beef and provolone cheese sliders with au jus dipping sauce. Just the BEST ☺️