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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Irislady says
I made these rolls and yes the name is true. I loved them so much that I used this recipe for cinnamon rolls with cream cheese frosting. Cinnabon you’re put to shame. As the recipe states , those were the best cinnamon rolls. Thank you again for such a easy and adaptable recipe.
Betty Not-her says
Never.buying.bakery.rolls.again. I am a little cooking challenged and multi-tasking is not my thing, so of course I thought, “Why not try out a new roll recipe WITH my 6 year olds “help” WHILE Facetiming Grandma?! LOL. The dough was a little thick – thought it was my 25 year old hand mixer with bread kneading attatchments, but nooooo. After we hung up with Grandma and the dough had been rising 15 min., I realized we forgot to add the butter!!! So after the 30 min. initial rise, I took a risk and melted the butter, cooled it it to 105, then mixed it in the doughbefore I pinched the dough into rolls that sat for another 30 min before cooking. I can’t believe they still turned out fantastic. Thanks so much for this recipe!
Lara Ruiz Eade says
These are amazing! I was wondering if my rolls would look anything like the lovely photos she has at the top of the page and yes they are just like that. Soft, springy to the touch, risen beautifully – addictive! I am new to baking bread and this is my second recipe I have tried. Not looking any further, this is for keeps. I put all the ingredients into my bread machine and hit the dough button (90 minute mixing/proofing programe), then did the second rise in the ´warmed´ tumble dryer for 30 minutes.
Thank you for this gem of a recipe!
Jaylyn says
These are the BEST. Made them last night with beef stew. So easy and so good. I have tried many recipes and this one is my keeper. Thank you so much for sharing
Kristi Jansen says
Mine looked just like yours! One modification is I didn’t have rapid yeast so I let the milk + active dry yeast sit together for 10 minutes then followed your directions. I used another 3/4 cup until it was no longer sticky and the rolls are fluffy and light. Thank you! 🙂
Kristi Jansen says
3/4 C. of flour I meant 😉
Millie says
First, Let me say that I have never commented On a recipe before.
However, these rolls compelled me. They were perfect !
Best dinner rolls I have ever made, and so much less complicated than most recipes. I will never make another roll again.
It even worked for a second batch made with gluten free flour for my daughter who is gluten sensitive. (Of course they weren’t as good as the ones I made with organic bread flour, but they were better than most gluten free bread so you can buy.)
This is the first time I have been to your site. If your other recipes are this good, I will be back often. Thanks!
Honey says
I made these rolls last weekend for my family. Everyone raved over them so much that I am committed to making them again this weekend! Best roll ever!!
Q: do you think I could turn these rolls into cinnamon rolls??
Ani says
To his was my first foray into bread baking and I absolutely love how easy it was and of course a confidence boost that I can make other yeast, kneaded breads. Thank you for sharing!
MaryCatherine says
These rolls are easy to make and so delicious. I only had active dry yeast so I looked up a conversion and used 2.5 tablespoons. I put yeast in the mixer with warm milk and sugar for 10 minutes then continued exactly with recipe. I’ve made it twice in the last two weeks. This is a keeper. Flavorful and soft! Even better the next day! You have so many great recipes! Thanks!
Demone Bell says
Excellent recipe, easy to follow and the rolls are delicious!!! Will make this again for sure!!!
Elizabeth says
The buns are indeed easy to prepare, and the product is soft and flaky.
To make the buns more tasty, my preference would be to decrease the sugar and increase the salt. Thank you for the recipe.
Catherine says
This is my first time making bread with yeast and it works so well! Thank you for this. I didn’t anticipate the high rise of this bread so it just looked so big in my small oven. Because with was a big bread, I increased the cooking time to 15-18 mins.
Christina Smith says
I made this recipe for dinner last night. They were so easy to make and they taste amazing. Thank you for sharing.
Sunny says
Amazing 😍😍 Simple n fail proof n pillowy soft, thank you 😊😊
Jewell says
I made these today and OMG! I ate five of them. My family loved them. Can I freeze the rolls in a round aluminum pan for transport and then bake them or bake them first? Thanks.