I perfected a simple method for Best Ever Dinner Rolls that delivers reliable, make ahead friendly results and makes Thanksgiving or Sunday dinner planning a breeze.

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I never thought a simple roll could steal the show but these really might be the Best Dinner Rolls Ever. I mean they come out soft and almost pillow like, and every time I pull one apart the smell gets me.

With active dry yeast doing its quiet magic and a slick of unsalted butter added for that glossy finish they’ve become my go to for holidays. They’re forgiving, kind of showy without trying, and yes, they even work as Dinner Rolls Overnight when I need to space out prep.

If you like comfort with a little attitude youll wanna try these.

Ingredients

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Mostly carbs, gives chew and structure, a bit of protein from gluten, not wholegrain
Tiny fungi that make dough rise, adds light tang and subtle aroma, low calories
Feeds yeast, adds sweetness and browned crust, mostly simple carbs, use sparingly
Adds fat, calcium and protein, makes crumb softer and richer, aids browning
Provides protein and lift, helps browning and structure, adds moisture and silkiness
Pure fat that gives flavor and tenderness, helps crust and keeps rolls soft, dont skip
Controls yeast activity, enhances flavor, balances sweetness, adds trace minerals, its not much nutrition

Ingredient Quantities

4 cups (480 g) all purpose flour, plus a little for dusting

2 1/4 teaspoons (7 g, 1 packet) active dry yeast

1/4 cup (50 g) granulated sugar

1 teaspoon fine salt

1 cup (240 ml) whole milk, warmed to about 110 to 115 F

1/4 cup (60 ml) warm water (about 110 to 115 F)

1 large egg, room temperature (plus 1 tablespoon water if you want an egg wash)

1/4 cup (56 g) unsalted butter, melted and slightly cooled

2 tablespoons unsalted butter, melted, for brushing after baking

How to Make this

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1. Warm the milk and water to about 110 to 115 F, then stir the 1/4 cup granulated sugar into the warm water, sprinkle the 2 1/4 teaspoons active dry yeast over it and let sit 5 to 10 minutes until foamy; if it never foams your yeast might be dead, start over.

2. In a large bowl whisk together 4 cups all purpose flour and 1 teaspoon fine salt, set aside.

3. In a separate bowl beat the 1 large room temperature egg, then stir in the warmed milk and the 1/4 cup melted and slightly cooled unsalted butter; pour the foamy yeast mixture into this wet mix and stir to combine.

4. Add the wet ingredients to the flour mixture and stir until a shaggy dough forms. If dough seems super sticky add a tablespoon of flour at a time until manageable but dont go overboard or rolls get dense.

5. Turn dough out onto a lightly floured surface and knead about 8 to 10 minutes until smooth and elastic, or knead 5 to 7 minutes in a stand mixer with the dough hook. The dough should be soft and slightly tacky not wet.

6. Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel and let rise in a warm draft free spot until doubled, about 1 to 1 1/2 hours; an oven with the light on or a microwave with a cup of hot water works great.

7. Punch the dough down gently, divide into 15 to 18 equal pieces (for dinner roll size) and shape each into a smooth ball; place balls in a greased 9×13 pan or two round pans, leaving a bit of space so they can rise into each other.

8. Cover and let rise again until puffy and nearly doubled, about 30 to 45 minutes; preheat oven to 375 F while they finish rising. If you want shiny golden tops whisk the extra tablespoon of water with the reserved egg and brush the tops just before baking.

9. Bake 15 to 18 minutes at 375 F until golden brown on top and bottoms sound hollow when tapped. Immediately brush with the 2 tablespoons melted unsalted butter for that soft, buttery finish, let cool a few minutes then serve warm.

Equipment Needed

1. Large mixing bowl (for the flour mixture)
2. Small bowl or measuring cup for warming water and blooming the yeast
3. Measuring cups and spoons (or a kitchen scale for accuracy)
4. Instant read thermometer (to check the 110 to 115 F milk/water)
5. Whisk and wooden spoon or silicone spatula for mixing
6. Stand mixer with dough hook or a clean, lightly floured surface for hand kneading
7. Bench scraper or sharp knife for dividing the dough
8. 9×13 inch baking pan (or two round pans) and a pastry brush for butter/egg wash
9. Plastic wrap or a damp kitchen towel and an oven (with mitts)

FAQ

Q: Why didnt my yeast foam when I proofed it? A: If the milk or water were too hot it can kill the yeast, if too cool it wont wake up, aim for about 110 to 115 F. Add a pinch of sugar to help it feed, give it 5 to 10 minutes, if it still doesnt get foamy toss it and try a fresh packet.

Q: Can I make the dough by hand or do I need a mixer? A: You can do either, a stand mixer on low with the dough hook takes about 6 to 8 minutes, by hand expect 10 to 12 minutes of kneading until the dough is smooth and elastic and stretches thin without tearing. The dough should be slightly tacky not dry, add flour sparingly dont overdo it.

Q: How long should I let the rolls rise? A: First rise is usually 1 to 1 1/2 hours at room temp until doubled, then shape rolls and let them proof again 30 to 45 minutes until very puffy. Weather, flour and yeast age change times, use the finger poke test a shallow dent that springs back slowly means ready.

Q: Can I make these ahead or freeze them? A: Yes, you can freeze shaped rolls unbaked on a tray then bag them, bake from frozen adding a few extra minutes or thaw overnight in the fridge and bake. Baked rolls freeze great too, reheat in a 325 F oven for 10 to 15 minutes or microwave briefly then wrap in foil to keep soft.

Q: Why did my rolls come out dense? A: Common reasons are underproofing, too much flour, not enough kneading, or water/milk that was too hot and hurt the yeast. Also old yeast loses strength, so check the expiry date before baking.

Q: Can I swap ingredients like milk or butter? A: You can use non dairy milk warmed the same way but flavor/texture will change, melted butter gives the best richness but you can use oil in a pinch. Egg gives structure and color, you can omit it but rolls will be a bit softer and less golden. You can replace up to half the flour with whole wheat but add a touch more liquid.

The Best Dinner Rolls Recipe Substitutions and Variations

All purpose flour: use bread flour for a chewier, taller roll, same cup for cup; or swap up to 50% with whole wheat flour you’ll need a touch more liquid and a longer rise.
Active dry yeast: replace with instant (rapid) yeast 1:1, you can mix it right into the flour no proofing; fresh (cake) yeast works too at about 3 times the weight, crumble and dissolve first.
Whole milk: use buttermilk for a tangy, extra tender crumb, cut the warm water by about 1 tablespoon; or use unsweetened soy or oat milk same temp and amount for a dairy free version.
Unsalted butter (in dough or for brushing): substitute equal weight neutral oil like canola or vegetable for dairy free, rolls will be softer and less buttery; or use salted butter but reduce the recipe salt by about 1/4 teaspoon.

Pro Tips

– Weigh your flour if you can, dont eyeball cups. If you only have cups spoon the flour into the cup and level it off instead of scooping, otherwise you’ll end up with dry, dense rolls and nobody wants that.

– Temp matters for yeast. Aim for 110 to 115 F, any hotter and you kill the yeast, colder and it wont wake up. If the yeast doesnt get foamy after 10 minutes toss it and try fresh yeast or check the expiration date.

– Learn dough feel not time. The dough should be soft and slightly tacky, not gluey. Knead until it’s smooth and passes a light windowpane test or springs back when poked. If its too sticky add flour a tablespoon at a time, but dont overdo it or rolls get heavy.

– Shape tight, let em touch. Roll each ball smooth by cupping your hand and rolling on the counter, put them close in the pan so they rise into each other for soft sides. Brush with butter right out of the oven, not before, and if you want shiny tops do the egg wash just before baking.

The Best Dinner Rolls Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I perfected a simple method for Best Ever Dinner Rolls that delivers reliable, make ahead friendly results and makes Thanksgiving or Sunday dinner planning a breeze.

Servings

servings

Calories

242

kcal

Equipment: 1. Large mixing bowl (for the flour mixture)
2. Small bowl or measuring cup for warming water and blooming the yeast
3. Measuring cups and spoons (or a kitchen scale for accuracy)
4. Instant read thermometer (to check the 110 to 115 F milk/water)
5. Whisk and wooden spoon or silicone spatula for mixing
6. Stand mixer with dough hook or a clean, lightly floured surface for hand kneading
7. Bench scraper or sharp knife for dividing the dough
8. 9×13 inch baking pan (or two round pans) and a pastry brush for butter/egg wash
9. Plastic wrap or a damp kitchen towel and an oven (with mitts)

Ingredients

4 cups (480 g) all purpose flour, plus a little for dusting
2 1/4 teaspoons (7 g, 1 packet) active dry yeast
1/4 cup (50 g) granulated sugar
1 teaspoon fine salt
1 cup (240 ml) whole milk, warmed to about 110 to 115 F
1/4 cup (60 ml) warm water (about 110 to 115 F)
1 large egg, room temperature (plus 1 tablespoon water if you want an egg wash)
1/4 cup (56 g) unsalted butter, melted and slightly cooled
2 tablespoons unsalted butter, melted, for brushing after baking

Directions

Warm the milk and water to about 110 to 115 F, then stir the 1/4 cup granulated sugar into the warm water, sprinkle the 2 1/4 teaspoons active dry yeast over it and let sit 5 to 10 minutes until foamy; if it never foams your yeast might be dead, start over.
In a large bowl whisk together 4 cups all purpose flour and 1 teaspoon fine salt, set aside.
In a separate bowl beat the 1 large room temperature egg, then stir in the warmed milk and the 1/4 cup melted and slightly cooled unsalted butter; pour the foamy yeast mixture into this wet mix and stir to combine.
Add the wet ingredients to the flour mixture and stir until a shaggy dough forms. If dough seems super sticky add a tablespoon of flour at a time until manageable but dont go overboard or rolls get dense.
Turn dough out onto a lightly floured surface and knead about 8 to 10 minutes until smooth and elastic, or knead 5 to 7 minutes in a stand mixer with the dough hook. The dough should be soft and slightly tacky not wet.
Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel and let rise in a warm draft free spot until doubled, about 1 to 1 1/2 hours; an oven with the light on or a microwave with a cup of hot water works great.
Punch the dough down gently, divide into 15 to 18 equal pieces (for dinner roll size) and shape each into a smooth ball; place balls in a greased 9×13 pan or two round pans, leaving a bit of space so they can rise into each other.
Cover and let rise again until puffy and nearly doubled, about 30 to 45 minutes; preheat oven to 375 F while they finish rising. If you want shiny golden tops whisk the extra tablespoon of water with the reserved egg and brush the tops just before baking.
Bake 15 to 18 minutes at 375 F until golden brown on top and bottoms sound hollow when tapped. Immediately brush with the 2 tablespoons melted unsalted butter for that soft, buttery finish, let cool a few minutes then serve warm.

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.