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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Charlotte Lee says
These have become my go to dinner rolls. So easy and so delicious. What do you think about using the recipe for a loaf of bread?
Trish - Mom On Timeout says
I actually just had another reader tell me that she uses it for bread and it’s delicious. I absolutely intend on trying it myself lol!
Tiff says
I made a loaf of bread and 12 buns using this recipe… absolutely AMAZING!!! Thanks for sharing!
Taniq says
These are the best ever…thank you for saving my marriage:)
Monnie Taylor Kechter says
I made these Saturday before Easter and I have to say they are a crowdpleaser! This is my first time making rules and they turned out amazing!
Jason says
The best and easiest roll recipe I’ve found.
I even used this recipe to make fast garlic knots! Just separate the dough into about 20 pieces, roll them into little snakes, tie a knot, and separate then on a cookie sheet or sheets for the second rise. Bake normally, then brush with butter that has garlic salt added. Tastes amazing.
Samantha Butler says
This recipe is fantastic. Thank you so much for sharing it. Super easy quick all the while sacrificing none of the luxuries of a soft and moist bun.
Olga says
I have never made something so soft in my life! I eyeballed the flour with the descriptive goal in mind andnfinally got it right!
Nina K says
AMAZING RECIPE. Thank you for sharing this – it was exactly what I needed. I’ve been blessed by your blog and I thank you for the excellence you put into each recipe.
Trish - Mom On Timeout says
You are so sweet, thank you Nina!
Heidi says
These were FANTASTIC! If you don’t have a stand mixer (like me), I made these alterations and they turned out very well:
Proof the yeast in the warm milk and sugar until very foamy. Add rest of wet ingredients and mix until combine. Then add the 3 cups of flour and the rest of the dry ingredients. Mix for 2 minutes. Add 1/2 cup of flour at a time, mixing until fully incorporated before adding more flour. Only add until the dough forms a ball and pulls away from the sides of the bowl. Kneed for about 5 min. Then let rise in a greased bowl for 30 min. Bunch down then pinch off golf ball/lime-sized portions. Place them in a greased 9×13 baking dish and let them rise door another 30 min. Bake at 375 degrees for 12-15 minutes if in a metal pan. You may need to bake a few minutes longer if you’re using a glass pan. That was my experience. I will DEFINITELY make this, again!! They were SO delicious!!!!
Lora says
I made these tonight after trying various other recipes. I was skeptical because of the short time allotted for proofing/rising. Boy was I wrong! These were lighter and fluffier than any of the other rolls I made that took 3+ hours. Thank you for this fabulous, easy, and quick recipe. Hubby said they tasted just like the ones his mom used to make.
I followed the recipe exactly.
D. Morgan says
I prefer to bake my rolls for 18-20 minutes. I dislike taste of an underbaked and underbrowned dinner roll.
Ed says
Spectacular.
I am a disabled veteran. I bake bread once or twice a year. Living in Las Vegas at just over 2,400 feet elevation can sometimes cause difficulty baking. I am divorced so cooking for one isn’t worth the effort. I am not experienced in baking, so for me to use this recipe and produce such amazing results is incredible. I made 18 rolls, four turkey pepperoni rolls, and a double size beef salami roll (allergic to pork). I rolled the dinner rolls, but, the other rolls were stretched when I put the meat inside. The difference is a roll that looks like the surface of the moon or one that is professional looking. I weighed my flour, milk and suger. I eye-balled the salt and came within 99% of my most favorite restaurant roll. The restaurant owners were there for thirty years, so they had a lot of practice. For me to come that close is a major miracle. I few years ago, my grocery store started carrying King Arthur Flour (KAF). There is a difference in flour. My results became greatly improved by changing to KAF.
Katherine Starr says
I normally don’t comment on recipes but this is the best dinner roll recipe I’ve ever made. I’ve even turned this recipe into hotdogs buns and a loaf of bread. It always turned out amazing.
Trish - Mom On Timeout says
Love those ideas Katherine! I may need to try that 😀 Thanks for stopping by!
Teri says
Just made these beauties. They have to be the easiest rolls I have ever made. I did use my stand mixer and they turned out awesome. Thanks for sharing this recipe. It will be the only one I use from now on.
Trish - Mom On Timeout says
So glad to hear that Teri!
Misty says
Ohhhh my! So glad I found this recipe! I’ve looked so long for the perfect dinner rolls. I’ve made some that were pretty good but that I never re-made because they were too time-consuming and finicky. I work 12- and 16-hour shifts so multiple rise times and excessive kneading just don’t work for me. These are positively delicious – far better than anything I’ve either made or had in a restaurant – and they’re easy enough to make any time I want them. I made half of this recipe (which I regularly do so that I haven’t wasted a ton of ingredients if the recipe doesn’t pan out) and I regretted it instantly. They were gone so fast!
I’m thinking I’ll make up multiple batches of the dry ingredients in jars so I can dump them in the stand mixer with the milk, butter, and an egg. Mmmmm.
Trish - Mom On Timeout says
Thank you so much Misty! I really love the idea of batching the dry ingredients – so smart!
Paulette Codipilly says
Holy Smokes!!! I made these today to go with a pot of chicken soup. I followed the recipe exactly. And they rose beautifully and were so light and fluffy. And yes, after reading your confession, I had to try one with butter and jam too. Heaven! They took about 2 hours start to finish. I’ve baked a lot of rolls over the years, and am currently in a culinary program, and I wholeheartedly give my stamp of approval to this recipe!!! Thanks so much for posting it! It’s going in my repertoire of go-to recipes.
Marie says
I just made these and they are fantastic! Easy recipe! Didn’t change a thing and my family is devouring them as I type 💕
Avery Gillett says
These are mouth watering goodness. I ate probably four last night and they were so easy to make! Much better than store bought.
Melinda says
I love this recipe. Especially how yeast to flour ratio is almost 1:1.
Peggy says
5 stars!!! First time I’ve used this recipe. The rolls are fantastic. Everyone loves them. Definitely will use this recipe again. Next time around plan to use this recipe and make rolls larger for sandwich rolls.