I can never resist these soft dinner rolls, with their pillowy centers, golden tops, and buttery finish. One basket on the table and they steal the whole meal.

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I’m fully obsessed with these homemade dinner rolls because they hit that sweet spot between tender, buttery, and seriously pull-apart soft. The kind I keep reaching for before dinner even lands on the table.

I love how the whole milk gives them that rich bite, while the unsalted butter makes every piece taste like it belongs beside mashed potatoes, roast chicken, or just my hand at midnight. But honestly, I don’t need a full meal as an excuse.

These rolls stand on their own. Fluffy tops, soft centers, golden edges.

And that buttery finish? Completely impossible for me to resist.

Ingredients

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Yeast is the little magic maker that gives these rolls their soft, fluffy rise.
Sugar feeds the yeast and adds that cozy, slightly sweet bakery-style flavor.
Warm milk makes the dough richer, softer, and way more tender.
Warm water helps wake up the yeast without making things too heavy.
Butter brings the good stuff: softness, flavor, and that golden brushed top.
The egg adds richness and helps the rolls bake up light but sturdy.
Flour gives the rolls structure, so they’re pillowy instead of flat.
Salt keeps the sweetness in check and makes everything taste more homemade.
Plus, these ingredients are simple, but together they make seriously dreamy dinner rolls.
Basically, you’ll want one warm, then probably go back for another.

Ingredient Quantities

2 1/4 teaspoons active dry yeast

1/3 cup granulated sugar

1 cup whole milk warmed to about 110 F

1/4 cup warm water about 110 F

6 tablespoons unsalted butter melted and cooled plus 1 tablespoon melted for brushing

1 large egg at room temperature

3 to 3 1/2 cups all purpose flour plus more for dusting

1 teaspoon salt

How to Make this

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1. In a small bowl stir the yeast and 1 teaspoon of the sugar into the warm water and let sit 5 to 10 minutes until foamy.

2. In a large bowl or the bowl of a stand mixer whisk together the warmed milk, remaining sugar, melted and cooled 6 tablespoons butter, and the room temperature egg. Stir in the activated yeast mixture.

3. Add 2 cups of the flour and the salt to the wet ingredients and mix until combined.

4. Gradually add the remaining 1 to 1 1/2 cups of flour, 1/2 cup at a time, mixing until a soft, slightly sticky dough forms.

5. Turn the dough onto a lightly floured surface and knead by hand 8 to 10 minutes until smooth and elastic, or knead in a stand mixer with the dough hook for about 6 to 8 minutes. Add flour sparingly if the dough is too sticky.

6. Place the dough in a lightly greased bowl, cover with plastic wrap or a clean kitchen towel, and let rise in a warm draft free place until doubled in size about 1 to 1 1/2 hours.

7. Punch down the dough and divide into 12 to 16 equal pieces. Shape each piece into a smooth ball and place them in a greased 9×13 inch baking pan or two smaller pans, arranging close together for soft sides.

8. Cover the shaped rolls and let rise until puffy and nearly doubled, about 30 to 45 minutes. Meanwhile preheat the oven to 350 degrees F.

9. Brush the tops with the reserved 1 tablespoon melted butter and bake at 350 degrees F for 15 to 18 minutes or until the tops are golden brown and an internal temperature of about 190 degrees F is reached. Remove from oven and brush again with more melted butter if desired.

10. Cool the rolls slightly in the pan for 5 minutes, then transfer to a wire rack or serve warm directly from the pan.

Equipment Needed

1. Measuring cups and spoons
2. Small bowl for activating yeast
3. Large mixing bowl or stand mixer with dough hook
4. Whisk and rubber spatula or wooden spoon
5. Kitchen scale or extra measuring cup for flour
6. Clean work surface and bench scraper or hands for kneading
7. 9×13 inch baking pan (or two smaller pans)
8. Pastry brush and small saucepan or microwave-safe bowl for melted butter
9. Instant read thermometer and wire cooling rack
10. Plastic wrap or clean kitchen towel for proofing

FAQ

Q: How do I know the yeast is active? A: If your yeast is fresh, it will foam and bubble within 5 to 10 minutes after combining with the warm water and a pinch of sugar. If there is no foam, discard and use new yeast.

Q: What is the correct liquid temperature? A: Aim for about 110 F for the milk and water. It should feel warm but not hot to the touch; temperatures above 120 F can kill the yeast.

Q: How much flour should I use? A: Start with 3 cups and add up to 1/2 cup more as needed until the dough is soft, slightly tacky, and holds its shape without sticking heavily to your hands or the counter.

Q: How long should the dough rise? A: First rise until doubled in size, usually 60 to 90 minutes in a warm, draft free spot. After shaping, let rolls rise again about 30 to 45 minutes until puffy.

Q: How do I store or freeze the rolls? A: Store cooled rolls in an airtight container at room temperature for up to 3 days. For longer storage, freeze cooled rolls in a sealed bag for up to 3 months; thaw and warm in a 300 F oven for 8 to 12 minutes.

Q: Can I make the dough ahead? A: Yes. Refrigerate the dough after the first rise for up to 24 hours to develop flavor. Bring to room temperature, punch down, shape, and proceed with the second rise before baking.

Hands Down The BEST Homemade Dinner Rolls Recipe Substitutions and Variations

Active dry yeast: replace with equal amount of instant yeast (use directly, skip proofing) or 2 1/4 teaspoons fresh yeast (bloom in warm water first) or 1 cup active sourdough starter (adjust liquid and flour slightly).
Whole milk: use equal amount of buttermilk for tangier, softer rolls or any unsweetened plant milk (soy or oat) at same temperature for dairy free.
Unsalted butter: substitute equal amount of neutral oil (canola or vegetable) for a softer crumb or use vegan butter for dairy free; if using oil, brush rolls with melted butter or plant butter after baking for flavor.
Large egg: use a flax egg for vegan option (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit 5 minutes) or 1/4 cup Greek yogurt or applesauce for moisture, reducing milk slightly if needed.

Pro Tips

1. Proof the yeast in the warm water only, not the milk. If it does not get foamy within 10 minutes, start over with fresh yeast. That foam is your confidence check that the dough will rise.

2. Keep the milk and butter warm but not hot when you mix them with the egg. Too hot will kill the yeast; slightly warm keeps everything cozy and gives a lighter crumb.

3. When adding flour, stop at the first moment the dough is slightly sticky but pulls cleanly from the bowl. Adding too much flour makes dense, heavy rolls. Use dusting flour on the board rather than kneading in extra.

4. For ultra-soft sides, place the shaped rolls close together so they rise into each other. For crispier edges, give them more space in the pan.

5. Brush with butter right after the oven while the rolls are still hot. It gives a glossy, tender crust and helps seal in moisture.

Hands Down The BEST Homemade Dinner Rolls Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I can never resist these soft dinner rolls, with their pillowy centers, golden tops, and buttery finish. One basket on the table and they steal the whole meal.

Servings

servings

Calories

223

kcal

Equipment: 1. Measuring cups and spoons
2. Small bowl for activating yeast
3. Large mixing bowl or stand mixer with dough hook
4. Whisk and rubber spatula or wooden spoon
5. Kitchen scale or extra measuring cup for flour
6. Clean work surface and bench scraper or hands for kneading
7. 9×13 inch baking pan (or two smaller pans)
8. Pastry brush and small saucepan or microwave-safe bowl for melted butter
9. Instant read thermometer and wire cooling rack
10. Plastic wrap or clean kitchen towel for proofing

Ingredients

2 1/4 teaspoons active dry yeast
1/3 cup granulated sugar
1 cup whole milk warmed to about 110 F
1/4 cup warm water about 110 F
6 tablespoons unsalted butter melted and cooled plus 1 tablespoon melted for brushing
1 large egg at room temperature
3 to 3 1/2 cups all purpose flour plus more for dusting
1 teaspoon salt

Directions

In a small bowl stir the yeast and 1 teaspoon of the sugar into the warm water and let sit 5 to 10 minutes until foamy.
In a large bowl or the bowl of a stand mixer whisk together the warmed milk, remaining sugar, melted and cooled 6 tablespoons butter, and the room temperature egg. Stir in the activated yeast mixture.
Add 2 cups of the flour and the salt to the wet ingredients and mix until combined.
Gradually add the remaining 1 to 1 1/2 cups of flour, 1/2 cup at a time, mixing until a soft, slightly sticky dough forms.
Turn the dough onto a lightly floured surface and knead by hand 8 to 10 minutes until smooth and elastic, or knead in a stand mixer with the dough hook for about 6 to 8 minutes. Add flour sparingly if the dough is too sticky.
Place the dough in a lightly greased bowl, cover with plastic wrap or a clean kitchen towel, and let rise in a warm draft free place until doubled in size about 1 to 1 1/2 hours.
Punch down the dough and divide into 12 to 16 equal pieces. Shape each piece into a smooth ball and place them in a greased 9×13 inch baking pan or two smaller pans, arranging close together for soft sides.
Cover the shaped rolls and let rise until puffy and nearly doubled, about 30 to 45 minutes. Meanwhile preheat the oven to 350 degrees F.
Brush the tops with the reserved 1 tablespoon melted butter and bake at 350 degrees F for 15 to 18 minutes or until the tops are golden brown and an internal temperature of about 190 degrees F is reached. Remove from oven and brush again with more melted butter if desired.
Cool the rolls slightly in the pan for 5 minutes, then transfer to a wire rack or serve warm directly from the pan.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.