The best Homemade Dinner Rolls are soft, fluffy, and absolutely irresistible. They're surprisingly easy to make, using basic pantry ingredients.
If you love bread and roll recipes, try Garlic Knots, Cinnamon Rolls, Homemade Breadsticks, or Buttermilk Biscuits!
Foolproof Homemade Dinner Rolls
Foolproof Homemade Dinner RollsLoud shrieks are guaranteed to fill our house every time my kids see me making homemade dinner rolls. They give that cozy, home-y vibe that nothing else can match. And, why bother with mediocre store-bought rolls when these are so easy to make? They freeze great for future meals, or “roll sandwiches, which happen to be everyone's favorite school lunch. Do yourself a favor and make a double batch!
How to make Homemade Rolls:
Dough: Proof yeast by mixing warm water, yeast, and a pinch of sugar and rest for 5-10 minutes, until it's foamy on top. Add remaining sugar, warm milk, butter, egg, and salt and mix to combine. Slowly add flour while it mixes on low speed. Knead in mixer for about 5-6 minutes, until smooth and elastic. Be careful to not add too much flour. The sides of the dough will start pulling away. It will be soft and slightly sticky when touched with a clean finger.
First Rise: Spray a large bowl with cooking spray then place dough in the bowl, turning over once to coat the dough. Cover with a clean kitchen towel allow to rise for 1 to 1.5 hours in a warm place.
Roll and shape: Divide the dough in half and roll each dough ball into a rectangle about 1/4″ thick. Cut the dough lengthwise into two pieces with a pizza cutter or sharp knife. Slice the dough again into six strips across to equal 12 rectangles. Roll each small rectangle up and place seam-side down on a lined baking sheet.
Second Rise: Cover rolls with a thin kitchen towel and rise again for 1 to 1.5 hours, until doubled.
Bake: uncover and bake 375°F for 12-14 minutes, until golden brown. Remove from oven and brush the tops with butter. Enjoy with instant pot strawberry jam, chia seed jam, or peach jam.
Make Ahead and Freezing Instructions:
To Make Ahead: Make the dough and place in an air-tight container in the fridge for up to 1 day, before rolling out and shaping.
To Freeze Baked Rolls: Store baked rolls in an air-tight container for up to 3 months. Thaw at room temperature, or rewarm briefly in the oven or microwave.
To Freeze Dough: Place dough (before first rise) in an air-tight container in freezer for up to 3 months. Thaw completely in the fridge or at room temperature before rolling and shaping. To freeze roll dough after the rolls have been shaped, place them on a baking sheet in the freezer for 30 minutes to “flash freeze”, then transfer to a freezer-safe container for up to 3 months. When you're ready to bake, arrange them on a baking tray and let them rise for several house, covered with a towel, at room temperature until double in size. Bake as instructed.
More Recipes to Try:
- Pumpkin Cinnamon Rolls
- Homemade Scones
- Cinnamon Roll Biscuits
- Pita Bread
- English Muffins
- Pizza Dough
- Whole Wheat Bread
- Cheesy Breadsticks
Follow me for more great recipes
Recipe
Homemade Dinner Rolls
Ingredients
- 1/3 cup warm water (80ml)
- 2 1/4 teaspoons active dry yeast (7g)
- 1/3 cup + ¼ teaspoon granulated sugar (70g + 1g)
- 1 1/3 cups milk , warmed (320ml)
- 5 Tablespoons salted butter , softened (70g)
- 1 large egg
- 1 1/2 teaspoons salt
- 4 – 4 1/2 cups all-purpose flour (500-570)
Instructions
- Proof Yeast: Combine warm water, yeast, and ¼ tsp sugar. Allow to rest for 5-10 minutes until foamy. (If it doesn't get foamy, you need newer yeast).
- Mix Dough: Pour yeast mixture into the bowl of an electric stand mixer (or a large mixing bowl if kneading by hand). Add warm milk, ⅓ cup sugar, butter, egg, salt and one cup of flour and mix until combined.
- Knead: While mixing on low speed, slowly add additional flour, mixing until the dough begins to pull away from the sides of the bowl. Mix or knead by hand until dough is smooth and elastic, about 5-6 minutes. You may not use all of the flour called for. The dough should pulll away from the sides and bottom of the bowl, be soft, and just slightly sticky when touched with a clean finger.
- First Rise: Grease a large bowl with cooking spray or a tiny bit of oil. Place the dough in the bottom of the bowl and turn it once to coat all sides. Cover bowl with a dry kitchen towel and allow to rise in a warm place until double in size, about 1 to 1 ½ hours.
- Roll Out: Divide dough into two equal portion and roll each dough ball out on a lightly floured surface into a large rectangle, about 1/4’’ thick.
- Shape Rolls: Use a pizza cutter or knife to cut the dough, lengthwise, into two pieces. Then slice the dough into six strips across so you end up with 12 equal-sized rectangles. Roll each small rectangle up and place, seam-side down, on a lightly greased or lined baking sheet.
- Second Rise: Cover rolls with a dry kitchen towel and allow to rise again until double in size, about 1 to 1 ½ hours.
- Bake: Preheat oven to 375 degrees F. Uncover rolls and bake for 12 – 15 minutes, until cooked and very lightly golden brown. Remove from oven and brush tops with butter.
- Store leftover dinner rolls in an airtight container or bag at room temperature for about 1-2 days, or I recommend freezing them, for best quality (see notes).
Notes
Nutrition
Follow Me
Recipe originally adapted from Cooking Classy.
I originally shared this recipe August 2017. November 2019 and October 2024.
This post contains affiliate links.
After going through some recipes, this is the best. I will be using this one from now on.
Do you know how I would adapt this for a bread machine?
I don’t (I never use a bread machine). Sorry!
I used a bread machine today. I actually followed the above recipe. I made the yeast mix. Warmed my butter and milk, mixed it all together with egg. and poured all liquids into machine. I then added all the dry ingredients. As it was mixing in the machine I did have to add quite a bit more flour. It was still a soft dough. But it rolled out nice on a lightly floured surface.
Use the machine on the dough cycle and when it’s done, take out the dough and proceed with the recipe. I do that a lot, for bread, rolls, etc.
These are the best rolls ever! They remind me of the ones my grandmother made for Sunday dinners. I made them recently for my family and every single one was gobbled up very quickly. Thank you for posting them.
This is a fool proof recipe! Easy to make always turns out great and I receive many compliments every time I make these rolls I love them!
Wow! What an awesome and easy roll recipe. I hosted Thanksgiving for the first time this year, and since most of the people coming were traveling around 3 hours, I was going to have to make everything hot for the meal. I was looking for a good yeast roll recipe and came across this one. I made these twice (once as a practice run), and both times, it worked beautifully. My aunt, who usually makes the rolls, said they were better than hers! A total hit! My only problem with the recipe was getting uniform sizes of the rolls. Rolling a perfect rectangle is more than difficult.
Made these again this year for Thanksgiving! A staple in my menu now! Thanks so much for sharing 🙂
This Thanksgiving was my first time making homemade rolls and it was for our entire family of 30 people! I am not much of a baker, but this recipe was so easy to follow and my rolls turned out yummy!
Everyone loved these. They are amazing!
Made these for my Thanksgiving and they were a HIT! So tasty and made my house smell amazing! I’ll be adding this to the menu for all holidays!
Hands down the BEST ever rolls in the world. Thank you so much for such an amazing recipe. Will make again and again and AGAIN!