Dinner Rolls

Get ready to meet the softest and most pillowy Dinner Rolls you’ll ever taste! These rolls are light as air inside, golden and buttery on the outside, and absolutely irresistible straight out of the oven.

This is a no-fail, foolproof recipe that will make you feel like a bread-baking pro, even if you’re a total beginner. No fancy equipment needed—just simple pantry staples and a bit of patience, and you’ll have heavenly, bakery-quality rolls every time.

Perfect for holiday feasts, weeknight dinners, or anytime you want some cozy, homemade bread at the table. My family requests these for every special occasion and potluck!

Why You'll Love This Recipe

• Effortlessly fluffy and soft, every time
• Simple ingredients you already have at home
• Perfect for the holidays or a cozy family dinner
• Beginner-friendly with step-by-step instructions

Key Ingredients for Dinner Rolls

See recipe card below for full list of measurements, ingredients, and instructions.

Bread Flour

Bread flour is the secret to extra fluffy and tender rolls. Its higher protein content gives that signature chew and bread bakery-style texture. If you only have all-purpose flour, you can substitute it, but your rolls may turn out slightly less chewy and soft.

Active Dry Yeast

Yeast is what brings these rolls to life, making them rise and giving them their light, airy crumb. Make sure your yeast is fresh for the best rise—look for bubbles or foam when you proof it. You can substitute instant yeast and skip the proofing step.

Whole Milk

Whole milk enriches the dough, creating a tender crumb and subtle richness. Warm it gently before adding to activate the yeast properly. You can use 2 percent milk or non-dairy milk like soy or oat for a lighter version—just make sure it’s unsweetened.

Unsalted Butter

A generous amount of butter makes these rolls incredibly moist and flavorful. Soften it for easy mixing, and brush the tops with melted butter right after baking for that irresistible finish. If you prefer, use salted butter and reduce the additional salt in the dough.

Sugar

A bit of sugar sweetens the dough and helps feed the yeast, ensuring a perfect rise. You can substitute honey for a subtle floral note, or use light brown sugar for a touch of caramel depth.

Instructions for Dinner Rolls

See recipe card below for full list of measurements, ingredients, and instructions.

Proof the Yeast

Warm the milk to about 110°F (it should feel just warm to the touch, not hot). In the bowl of a stand mixer or large mixing bowl, combine the milk, sugar, and yeast. Stir and let it sit for 5-10 minutes, until the top is foamy—this means your yeast is alive and ready!

Mix the Dough

Add the softened butter, egg, and salt to the yeast mixture. Mix briefly to combine, then add in the flour, one cup at a time. Use a dough hook or a sturdy wooden spoon to mix until a soft, slightly sticky dough forms. If it’s too sticky to handle, add a tablespoon of flour at a time until manageable.

Knead Until Smooth

Knead the dough by hand or with a stand mixer for 6-8 minutes, until it’s smooth, stretchy, and elastic. When you press it gently, it should spring back. Grease a clean bowl, add the dough, and cover with a clean towel.

First Rise

Let the dough rise in a warm, draft-free spot for about 1 hour, or until doubled in size. If your kitchen is cool, place the bowl in the oven with just the light on, or near a sunny window.

Shape the Rolls

Gently punch down the risen dough. Turn it out onto a lightly floured surface. Divide the dough into 12 equal pieces using a sharp knife or bench scraper. Roll each piece into a smooth ball by cupping your hand over the dough and moving it in tight circles.

Second Rise

Arrange the dough balls in a greased 9x13-inch baking dish or a large round cake pan, spacing them just slightly apart. Cover and let rise again for 30-40 minutes, until puffy and almost doubled.

Bake and Finish

Preheat the oven to 375°F (190°C). Bake the rolls for 18-20 minutes, until golden brown and puffed. Remove from the oven and immediately brush the tops with melted butter for extra flavor and shine. Let cool slightly before serving.

Recipe Variations

Whole Wheat Option

Swap up to half of the bread flour for whole wheat flour for a slightly nuttier taste and added fiber. You might need a little extra milk to keep the dough soft.

Herby Garlic Butter Rolls

Mix 2 tablespoons of finely chopped fresh herbs (like rosemary or parsley) and a teaspoon of garlic powder into the dough. Brush the baked rolls with garlic-herb butter for a savory twist.

Vegan Dinner Rolls

Use non-dairy milk (such as almond or soy), replace the butter with vegan margarine, and substitute the egg with 2 tablespoons unsweetened applesauce. The rolls will still turn out fluffy and flavorful.

Cheesy Rolls

Fold in 3/4 cup of shredded cheese (like cheddar or mozzarella) before the first rise for an extra-melty, cheesy dinner roll perfect with soups and chili.

Gluten-Free Variation

Use a high-quality gluten-free flour blend designed for yeast breads. Add 1 teaspoon xantham gum if your blend doesn’t already contain it. The texture will change slightly, but you’ll still have soft, tasty rolls.

Serving Suggestions

Serve your Dinner Rolls warm and fresh from the oven, slathered with a little extra butter. They pair beautifully with roasted meats, creamy soups like chicken noodle or tomato, and hearty stews. For a festive table, garnish the basket with a sprig of rosemary or thyme and watch them disappear!

Storage and Reheating

Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, wrap rolls in foil and warm in a 325°F oven for 8-10 minutes, or microwave for 15-20 seconds until soft. For freezing, let baked rolls cool completely, then freeze in a sealed bag for up to 2 months. Thaw at room temperature, then rewarm before serving for that just-baked feel.

Frequently Asked Questions About Dinner Rolls (FAQ)

Q: Can I prepare the dough ahead of time and bake later?
A: Absolutely! Shape the rolls and arrange them in the pan, then cover and refrigerate overnight. Let them come to room temperature and puff up before baking as usual.

Q: What if I don’t have a stand mixer?
A: No problem, you can easily knead the dough by hand. It may take a little extra effort, but the results will be just as delicious.

Q: Can I use instant yeast instead of active dry yeast?
A: Yes! Skip the proofing step and mix the yeast directly into your dry ingredients. The rest of the process is the same.

There’s nothing like the aroma of homemade bread wafting from the oven, and these Dinner Rolls will quickly become your most requested side dish. Soft, buttery, and incredibly easy, they’ll steal the show at any meal. Give this recipe a try—don’t forget to leave a comment or rating below and share how your rolls turned out!