Best Dinner Rolls Recipe
Posted Oct 28, 2018, Updated Nov 01, 2024
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The best Homemade Dinner Rolls recipe! These easy, soft & fluffy dinner rolls are, slightly sweet and salty, irresistibly buttery & moist and made from scratch. They turn out perfectly every single time and are a must-make holiday side dish.
No holiday is complete in my house without these homemade dinner rolls – I make them for every special occasion – Christmas, Thanksgiving, Easter, etc.
These fluffy dinner rolls are easy to make and turn out perfectly every single time. Every bite is the perfect combination of sweet, buttery & salty, and they are soft and fluffy but still substantial and so moist.
It took me years of testing and tasting to finally land on this recipe for the best dinner rolls ever. I promise you will love them as much as we do!
Dinner Rolls Recipe Ingredients & Substitutions
An important note is that all the ingredients (especially the butter, milk and egg) need to be room temperature.
- Whole Milk. I suggest whole, 2% or half and half for the best rolls.
- All-purpose flour. I don’t recommend substitutions. Try these whole wheat dinner rolls if you’d like to use whole wheat flour..
- Granulated sugar. white or organic cane sugar are the best choices. You could replace the sugar with honey, if desired.
- Salted Butter. unsalted butter is a great choice.
How to Make Dinner Rolls
Let’s walk through this dinner rolls recipe step-by-step, and don’t forget to watch the video.
Make the Dough
A common question when it comes to making dinner rolls is, “how do you make dinner roll dough?” Well, we will walk through the process together. And trust me, this recipe yields the softest, smoothest dough that’s very easy to work with!
Begin by proofing the yeast. Mix water, sugar and yeast together and then let it sit for 5-10 minutes until foamy.
Then, add the milk, butter and egg and stir to combine.
Important note
Make sure to completely cool the butter/milk mixture so you do not kill the yeast. If the ingredients are too warm (over 105 degrees F), the yeast won’t proof and then the rolls won’t rise.
Next, add 3 cups of the flour and the salt and mix until the dough forms a loose ball.
It’s important to being with 3 cups of flour so you don’t add too much. So start with 3 cups and gradually knead in more as needed.
Add flour 1 TBS at a time until a slightly tacky ball forms. It should easily form into a ball but should not feel too dry.
Then, form the dough into a ball.
First Rise
This recipe has two rises. One with the dough in a large ball, and another after the dough has been divided into rolls. Put the dough in an oiled bowl and cover the bowl with a damp tea towel. Let it rise until it has doubled in size.
How to make dough rise faster:
To help the dinner roll dough rise faster simply boil some water and put it in a bowl or measuring dish next to the bread that’s rising. Cover the bread and the vessel containing the boiling water with a damp towel and let the magic happen. This creates a warm, moist environment that yeast loves.
I also recommend putting the dough/boiling water/damp cloth apparatus in your oven with the lights turned on. This creates a warm moist environment that the yeast loves, which speeds up the rising process.
Once the dough has doubled in size, flour your hands and punch the dough down to remove the gas.
In order to ensure that all your rolls are exactly the same size, so they baked evenly, I highly recommend weighing the dough.
Start by weighing the entire batch of dough, then divide its weight divide by 12. Remember that answer (write it down) and make sure it is the weight of each dough ball. This particular batch of dough weighed 35 oz, so each dough ball weighed approximately 2.9 oz.
If you don’t have a food scale (I recommend getting one) you will have to use your own judgement/feeling to make the rolls as close to equal in size as possible.
Once you have all your math done (phew), weigh out the dough and make each portion into a smooth ball. It’s helpful to do this step on a well floured surface with floured hands.
Second Rise
As you form the rolls, place them in a 9×13″ baking pan, spaced evenly apart. I suggest using parchment paper to line the baking dish to ensure that the rolls are easy to remove from the pan to serve.
Once the homemade dinner rolls are formed and placed in the baking sheet, let them rise again until they are doubled in size (30-60 minutes).
Be sure not to let the damp towel touch the tops of the rolls, otherwise the dough might stick to the towel, resulting a quite a mess.
The unbaked dinner rolls will touch. As you see in the photo below (and the video), the rolls will touch each other after they have risen. That is good and results in extraordinarily moist dinner rolls.
Bake the Dinner Rolls
While the dough is rising a second time, preheat your oven. After the dough is risen fully, bake in the preheated oven until the tops are golden brown and the rolls sound hollow when you gently hit them with a wooden spoon. Or, until the internal temperature is 190 degrees F in an instant read thermometer.
Baking Time variation
Please note, every oven bakes a little differently. Please watch your dinner rolls carefully and check them at the beginning of the recommended baking window to avoid over-baked rolls.
Butter & Salt the Tops
As soon as the dinner rolls are removed from the oven, brush them with melted butter and add a sprinkle of coarse or flaky sea salt. This is the final touch that makes the rolls extra special.
Serve
I recommend serving these homemade dinner rolls fresh from the oven. In order to do this, I will often prepare the rolls in advance and “slow” the rise by storing them in the fridge until I’m ready to bake.
They stand alone perfectly because they are just that good. Or you can make a batch of cinnamon honey butter to spread on top – we almost always do this.
They also make amazing leftover turkey & cranberry sandwiches after Thanksgiving or ham and cheese sliders using leftover ham!
Store
Store leftover homemade dinner rolls in an airtight container at room temperature for up to 3 days. Or, you can freeze baked rolls in an airtight container or ziplock bag for up to 2 months.
Dinner Rolls Recipe FAQs
You can make these homemade dinner rolls ahead and freeze them for up to one month. Simply cover them tightly with plastic wrap and aluminum foil or a lid after you have placed the divided rolls onto a prepared baking dish (before they have risen the second time).
To bake: Remove the dinner rolls from the freezer, cover and let them come to room temperature and rise fully before baking.
If you don’t have time to let them come to room temperature and rise, you can bake these dinner rolls from frozen by baking at 325 degrees F for 25 minutes, then increasing the baking temperature to 375 and baking for 10 minutes more.
Fat in in the dough. Both the fat from the whole milk and butter preserve the freshness of these soft dinner rolls and keeps them soft for a days. The fat keeps the rolls from drying out!
Butter brushed tops. The butter on the top of the dinner rolls also helps seal the rolls and keep them nice and soft.
Baking close together. This lowers the amount of browned “crust” on the rolls, which yields an overall softer texture!
These light and fluffy dinner rolls are that way because they rise twice. They rise a tad more in the oven after the second rise, but you don’t want to risk them being too dense by being hasty and not letting them rise.
If you need to reheat these dinner rolls to serve to company, just cover the baking pan with tin foil and place them in your oven turned on to warm (about 200 degrees F).
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Best Homemade Dinner Rolls Recipe
Equipment
Ingredients
- ½ cup warm water (about 105 degrees F)
- ¼ cup granulated sugar
- 1 Tablespoon active dry yeast
- 6 Tablespoons salted butter (melted and cooled)
- 1 cup whole milk (room temperature)
- 1 egg (room temperature, lightly beaten)
- ½ Tablespoon sea salt
- 3-4 cups all-purpose flour
Topping
- 2 Tablespoons salted butter (melted)
- Coarse Sea Salt (for sprinkling)
Instructions
- Line a 9×13” baking pan with parchment paper, set aside.
Proof the Yeast
- Add sugar, water and yeast to the bowl of your standing mixer fitted with the dough hook. Let the mixture sit for 5-10 minutes until foamy.
Make the Dough
- Once yeast is foamy, and the butter, milk and egg and stir to combine.
- Add 3 cups of flour and ½ tablespoon salt and knead with dough hook. Add more flour gradually, as needed until a slightly-tacky ball forms.
- Grease a large bowl and transfer the dough to the bowl. Cover with a damp cloth and set in a warm place to rise for about 1 hour, or until doubled in size.
- Once dough has doubled, flour your hands and squeeze it to remove the gas.
- With floured hands, form 12, equally-sized dough balls. (use a food scale to weight full batch of dough, then divide that number by 12 and make sure every dough ball is the same weight).
- Roll them until they’re smooth balls.
- Place the dough balls into the prepared baking sheet evenly spaced into 4 rows of 3.
- Cover with a damp towel and let rise in a warm place until doubled in size (about 30-60 minutes) – do not let the towel touch the top of the rolls.
Bake
- When the rolls have risen about halfway, preheat your oven to 375 degrees F.
- Bake the risen rolls in the preheated oven for 25-30 minutes, until the rolls are golden-brown on the top and sound hollow when tapped with a wooden spoon, or reach an internal temperature of 185-190 degrees F when measured with an instant read thermometer.
- Remove the dinner rolls from the oven and immediately brush them with melted butter and sprinkle with sea salt.
- Let cool slightly, then serve warm.
Video
Notes
- Whole Milk. I suggest whole, 2% or half and half for the best rolls.
- All-purpose flour. I don’t recommend substitutions. Try these whole wheat dinner rolls if you’d like to use whole wheat flour..
- Granulated sugar. white or organic cane sugar are the best choices. You could replace the sugar with honey, if desired.
- Salted Butter. unsalted butter is a great choice.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I have made your chocolate chip cookies, oatmeal cookies, potato soup and cinnamon buns so far. Everything has turned out delicious. Thank you for sharing. God Bless you and your beautiful family. Jayme
Thank you Jayme!
I just made this recipe and they are absolutely fabulous. I now make your no knead bread regularly and gift it often. Can you please work on a crusty roll recipe.
Thank you.
I’m so glad you love these! Absolutely yes to the “crusty” rolL!
Making them today for the 5th or 6th time……absolutely my favorite dinner roll recipe. Now when I ask “what can I bring”. the answer is always ROLLS. I do make 16 not 12 and love them halved and toasted for breakfast. Thanks for the recipe!
Thank you Pam!! I’m so glad you and yours love them as much as we do!
These came out great, but the recipe was not easy to follow. It took me a long time and a lot of rewrites to make it work for me. I do not have the equipment called for, and had to do the kneading by hand, which took about 6 minutes. The end result was worth it, and the next time I make these it will go a lot faster. I ended up using almost 5 cups of loosely packed flour, baked for 20 minutes, and they were delicious soaked in butter without the added sea salt topping. Made 12 large rolls. Next time I will make them smaller, perhaps 16. Much easier than the Parker House recipes I’ve used in the past. Easy to freeze. Thank you.
I’d love to know what was not easy to follow so I can fix it for everyone!
Absolutely amazing! This will be my go to dinner rolls recipe from now on!
I’m so glad you love them as much as we do, Debrah!
Sorry, I didn’t mean to imply that your recipe would be confusing to everyone, just to me. I did rewrite it because I have a problem following and remembering lengthy instructions and matching them up to the ingredients. I will take the time to redo a recipe that I really like, such as this, when I plan to make it again. If you like, I will email it to you, but my edits might not work for everyone, especially since I had to mix and knead by hand.
This was my first time ever making homemade dinner rolls and they turned out absolutely amazing!
How can I do this without a kitchen aid mixer or a standing mixer?
You can absolutely mix and knead the dough by hand!
I and my husband loved the rolls. My husband can’t stop bragging about them. I enjoy how you describe different tips for cooking. Thank you for all your recipes. I have also made the pizza dough and others. Each one has been a success.
Thank you so much, Robin!
This is the best recipe for dinner rolls I’ve ever used. The rolls were so fluffy. I did sub the flour, baking powder, and salt for self-rising flour. So good. I would, however, if using self rising flour again in the future, add a half teaspoon of salt just to give some extra flavor. But these rolls are so incredibly fluffy. Excellent recipe!
Love these rolls and so does everyone I make them for…. I have always made them and baked them the same day but wondering how much time should be allowed for the freezer method, 3 or 4 hours?? Once I ran short of milk band topped cup off with buttermilk, I now use 1/4 buttermilk with 3/4 whole milk every time.