You only need 7 ingredients to make these dinner rolls. Flaky, soft, and buttery, these fresh dinner rolls outshine any main dish. If you’re a bread beginner, read this blog post to learn more about the yeast rolls recipe, including how to prep the rolls ahead of time. You can also reference my Baking with Yeast Guide for answers to common yeast FAQs.
This recipe is brought to you in partnership with Red Star Yeast.
- Do you long to bake homemade bread but are too intimidated to start?
- Does yeast dough send you running for the hills?
- Do bread recipes seem overly complicated and confusing?
I’m teaching you how to make homemade dinner rolls. These are the best homemade dinner rolls I’ve ever had and it all starts with a straightforward 7-ingredient dough. I make these rolls whenever I get the chance and even brought a pan to our friends who just welcomed a baby. They’re pillow-soft with the most delicious flaky and buttery texture. Everyone will demand you bake them on repeat.
And with this recipe, I guarantee you will finally feel confident baking bread. 🙂
This recipe is such a fan favorite, that it deserved a spot in print! You’ll also find this recipe in my cookbook, Sally’s Baking 101.
Video Tutorial: Dinner Rolls
Let’s start with a video tutorial.
Overview: How to Make Homemade Dinner Rolls
- Make the dough. Continue below to learn more about this dough recipe.
- Knead the dough. Reference my How to Knead Dough video tutorial if you need extra help with this step.
- Cover the dough and let it rise. The dough rises in about 1-2 hours in a relatively warm environment.
- Punch down the dough to release the air and shape into rolls.
- Let the rolls rise for about 1 hour.
- Bake for 20-25 minutes until golden brown. If desired, brush the warm rolls with a little honey and melted butter for extra flavor.
As shown in the video tutorial, the dough comes together with a mixer. You can use a paddle attachment or a dough hook. You can also make the dough by hand, but it requires a bit of arm muscle. After the dough comes together in the mixing bowl, it’s time to knead. You can simply continue beating the dough with the mixer for this step or you can knead the dough by hand. I chose to knead the dough by hand so you can see me doing it in the video above.
If you’re new to bread making, my How to Knead Dough post and video can help even more with this step. And my Baking with Yeast Guide is a wonderful resource for all bread beginners!
Soft Dinner Rolls Require a Rich Dough
The crustier and chewier the bread, the less fat in the dough. This is known as a lean dough. The softer and richer the bread, the more fat in the dough. This is known as a rich dough. Unlike chewy homemade bagels, focaccia, ciabatta, and my artisan bread, soft dinner rolls require a rich dough. Unfortunately, this doesn’t mean that the dough is swimming in cash. Rather, “rich” correlates with the amount of fat. For example, this dough has milk, butter, and egg.
You need 7 ingredients total. They’re the same ingredients in my easy cinnamon rolls and homemade brioche, which are also rich doughs. (Though I use more sugar for sweeter cinnamon rolls, of course.)
- Milk: Liquid activates the yeast. For the softest dinner rolls, use whole milk. Nondairy or low fat milks work too, but whole milk produces phenomenal flavor and texture.
- Yeast: You can use active dry yeast or instant yeast. If using active dry yeast, the rise times will be a little longer. I recommend Platinum Yeast from Red Star, which is an instant yeast blended with natural dough improvers.
- Sugar: Sugar feeds the yeast, increases its activity, and tenderizes the dough.
- Egg: 1 egg provides structure and flavor.
- Butter: Butter promises a flavorful and soft dinner roll. Make sure it’s room temperature.
- Salt: You can’t make flavorful bread without salt!
- Flour: You can use all-purpose flour or bread flour in this recipe. All-purpose flour is convenient for most, but bread flour produces chewier dinner rolls. There are no other changes to the recipe if you use bread flour.
Once you make the dough, let it rise:
After that, punch down the risen dough. Shape into balls and arrange in a baking pan. Don’t worry if they’re not all uniform in size.
Let the shaped rolls rise before baking. Look how puffy they get after 1 hour of rising:
How to Shape Dinner Rolls
You can shape this dough many different ways including twisted rolls, knotted rolls (how I shape garlic knots), cloverleaf rolls, or even hot dog buns. Let’s stick with the basic round shape. Divide the dough into 14-16 pieces. Take a piece and stretch the top of the dough while pinching and sealing the bottom. Make sure the rolls are smooth on top and sealed on the bottom. I shape hot cross buns the same exact way.
How to Make Yeast Rolls Ahead of Time
The rolls require around 3 hours of rising. Not everyone has 3 hours to spare, so let’s discuss another option! Prepare the dough, let it rise, and shape the rolls. Cover the shaped rolls tightly and refrigerate for up to about 16 hours. At least 3 hours before you need them the next day, remove the rolls from the refrigerator and allow to rise on the counter for about 1-2 hours before baking.
And here’s how to freeze dinner rolls: Follow the make-ahead instructions and instead of refrigerating overnight, freeze the rolls in a baking pan. Once frozen, they won’t stick together anymore and you can place them in a freezer bag. Let them thaw and rise for about 4-5 hours, then bake. You can also freeze the baked dinner rolls. Therefore, if you want a smaller batch, you can make the entire recipe and bake only a few fresh rolls at a time.
These make-ahead options are especially helpful if you want fresh-baked rolls for Easter brunch, Thanksgiving dinner, or on Christmas.
Dinner Roll Flavors
How about some pizazz? Mix in these ingredients when you add the flour.
- Rosemary Dinner Rolls – 2 Tablespoons fresh or dried chopped rosemary.
- Cheddar Dinner Rolls – 1 cup shredded cheddar cheese. Other cheese varieties work, but avoid super soft cheeses.
- Garlic & Herb Dinner Rolls – 2 teaspoons each: dried rosemary, dried basil, & dried parsley, along with 1 teaspoon garlic powder.
- Whole Wheat Dinner Rolls
- Brown Butter Sage Dinner Rolls
- Honey Butter Rolls
- Sweet Potato Dinner Rolls
- Oatmeal Molasses Dinner Rolls
- Multigrain Rolls – Here is my Multigrain Bread recipe that you can turn into rolls.
They’re also fantastic with a simple swipe of homemade honey butter or homemade cinnamon butter.
This dough is not ideal for a big loaf of bread. Instead, I recommend using a leaner dough, such as my sandwich bread or whole wheat bread recipes. If you need an egg free dough, try homemade breadsticks instead. And if you love pizza, try these pizza pull apart rolls next!
3 Success Tips
- Reference my Baking with Yeast Guide, which answers many common yeast FAQs.
- Make sure your yeast isn’t expired. Expiration date is on the package.
- Directly from the pros at Red StarYeast: Measuring flour correctly is key to avoiding a dense dough, which leads to heavy (not soft!) rolls. Spoon and level your flour, do not scoop it out of the package.
My final piece of advice? Don’t limit these rolls to suppertime. They’re welcome anywhere, with any meal, any time of day. Use for sliders, breakfast sandwiches, soaking up your favorite tomato sauce with slow cooker turkey meatballs, alongside salad, or dunking into a bowl of creamy chicken noodle soup. Above all, don’t doubt yourself because you, too, can become a bread baking pro.
Soft Dinner Rolls Recipe
- Prep Time: 3 hours, 25 minutes
- Cook Time: 22 minutes
- Total Time: 3 hours, 45 minutes
- Yield: 14-16 rolls
- Category: Dinner
- Method: Baking
- Cuisine: American
Description
You only need 7 ingredients to make these dinner rolls. Flaky, soft, and buttery, these fresh dinner rolls outshine any main dish. See recipe notes for freezing and overnight instructions. You can also reference my Baking with Yeast Guide for answers to common yeast FAQs. This recipe is also in my cookbook, Sally’s Baking 101.
Ingredients
- 1 cup (240ml) whole milk, warmed to about 110°F (43°C)
- 2 and 1/4 teaspoons Platinum Yeast from Red Star instant yeast (1 standard packet)
- 2 Tablespoons granulated sugar, divided
- 1 large egg
- 1/4 cup (4 Tbsp; 56g) unsalted butter, softened to room temperature and cut into 4 pieces
- 1 teaspoon salt
- 3 cups (390g) all-purpose flour or bread flour* (spooned & leveled)
- optional topping: 2 Tablespoons (28g) melted unsalted butter mixed with 1 Tablespoon honey
Instructions
- Prepare the dough: Whisk the warm milk, yeast, and 1 Tablespoon of sugar together in the bowl of your stand mixer. Cover and allow to sit for 5 minutes. *If you do not own a stand mixer, you can do this in a large mixing bowl and in the next step, mix the dough together with a large wooden spoon/silicone spatula. It will take a bit of arm muscle. A hand mixer works, but the sticky dough repeatedly gets stuck in the beaters. Mixing by hand with a wooden spoon or silicone spatula is a better choice.*
- Add the remaining sugar, egg, butter, salt, and 1 cup flour. With a dough hook or paddle attachment, mix/beat on low speed for 30 seconds, scrape down the sides of the bowl with a silicone spatula, then add the remaining flour. Beat on medium speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes. If the dough seems too wet to a point where kneading (next step) would be impossible, beat in more flour 1 Tablespoon at a time until you have a workable dough, similar to the photos above. Dough should be soft and a little sticky, but still manageable to knead with lightly floured hands.
- Knead the dough: Keep the dough in the mixer and beat for an additional 5 full minutes, or knead by hand on a lightly floured surface for 5 full minutes. (If you’re new to bread-baking, my How to Knead Dough video tutorial can help here.) If the dough becomes too sticky during the kneading process, sprinkle 1 teaspoon of flour at a time on the dough or on the work surface/in the bowl to make a soft, slightly tacky dough. Do not add more flour than you need because you do not want a dry dough. After kneading, the dough should still feel a little soft. Poke it with your finger—if it slowly bounces back, your dough is ready to rise. You can also do a “windowpane test” to see if your dough has been kneaded long enough: tear off a small (roughly golfball-size) piece of dough and gently stretch it out until it’s thin enough for light to pass through it. Hold it up to a window or light. Does light pass through the stretched dough without the dough tearing first? If so, your dough has been kneaded long enough and is ready to rise. If not, keep kneading until it passes the windowpane test.
- 1st Rise: Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise in a relatively warm environment for 1-2 hours or until double in size. (I always let it rise on the counter. Takes about 2 hours. For a tiny reduction in rise time, see my answer to Where Should Dough Rise? in my Baking with Yeast Guide.)
- Grease a 9×13 inch baking pan or two 9-inch square or round baking pans. You can also bake the rolls in a cast iron skillet or on a lined baking sheet.*
- Shape the rolls: When the dough is ready, punch it down to release the air. Divide the dough into 14-16 equal pieces. (Just eyeball it– doesn’t need to be perfect!) A bench scraper is always helpful for cutting dough. Shape each piece into a smooth ball. Arrange in prepared baking pan.
- 2nd Rise: Cover shaped rolls with aluminum foil, plastic wrap, or a clean kitchen towel. Allow to rise until puffy, about 1 hour.
- Adjust oven rack to a lower position and preheat oven to 350°F (177°C). (It’s best to bake the rolls towards the bottom of the oven so the tops don’t burn.)
- Bake the rolls: Bake for 20-25 minutes or until golden brown on top, rotating the pan halfway through. If you notice the tops browning too quickly, loosely tent the pan with aluminum foil. Remove from the oven, brush with optional honey butter topping, and allow rolls to cool for a few minutes before serving.
- Cover leftover rolls tightly and store at room temperature for 2-3 days or in the refrigerator for up to 1 week.
Notes
- Freezing Instructions: Prepare recipe through step 6. Place shaped rolls in a greased baking pan, cover tightly, and freeze for up to 3 months. Once frozen, the dough balls won’t stick together anymore and you can place them in a freezer bag if needed. On the day you serve them, arrange the dough balls in a greased baking pan, cover tightly, then let them thaw and rise at room temperature for about 4-5 hours. Bake as directed. You can also freeze the baked dinner rolls. Allow them to cool completely, then freeze for up to 3 months. Thaw in the refrigerator or at room temperature, then reheat as desired. If reheating the whole pan, lightly cover and reheat in a 300°F (149°C) oven for about 10 minutes or until warm.
- Overnight Instructions: Prepare the recipe through step 6. Cover the shaped rolls tightly and refrigerate for up to about 15 hours. At least 3 hours before you need them the next day, remove the rolls from the refrigerator, keep covered, and allow to rise on the counter for about 1-2 hours before baking. Alternatively, you can let the dough have its 1st rise in the refrigerator overnight. Cover the dough tightly and place in the refrigerator for up to about 15 hours. Remove from the refrigerator and allow the dough to fully rise for 2 more hours. Continue with step 5.
- Special Tools (affiliate links): Electric Stand Mixer or Glass Mixing Bowl and Wooden Spoon / Spatula | 9×13-inch Glass Baking Pan | Bench Scraper | Pastry Brush
- Baking Pan: I prefer baking the rolls in a glass 9×13 inch baking pan because I find they brown a little too quickly in metal. As long as you bake the rolls on a lower oven rack and keep your eye on them, any pan is great.
- Yeast: Platinum Yeast from Red Star is an instant yeast. You can use Red Star Yeast active dry yeast instead. Rise times will be slightly longer using active dry yeast. Reference my Baking with Yeast Guide for answers to common yeast FAQs.
- Flour: You can use all-purpose flour or bread flour. All-purpose flour is convenient for most, but bread flour produces chewier dinner rolls. The rolls are still soft and fluffy no matter which you use. Either flour is fine and there are no other changes to the recipe if you use one or the other.
Adapted from Homemade Bread Bowls and Honey Butter Rolls
Reader Comments and Reviews
Mine were a disaster! I am so disappointed. I was planning on delivering these to a friend recovering from surgery today. Instead they are going in the trash. They rose beautifully; I punch them down & shaped them into rolls. Placed them in the 19×13 & covered them. They started to rise again but then quit. I finally baked them hoping they would rise more. Instead they sunk, didn’t brown at all & were like hockey pucks. Frustrating!
Hi Cindy! Happy to help. When yeasted rolls/breads collapse, they’ve usually been over-proofed. It sounds like your dough may have risen too much before shaping into rolls. Next time, try a shorter rise time, or a cooler spot for the dough to rise. Here’s more tips in our baking with yeast guide!
For the freezing instructions – when it says thaw and rise 4-5 hours is that on the counter or in the fridge? Thank you!
Hi Lillian, you can let them thaw on the counter. Hope you enjoy the dinner rolls!
This was my first time using yeast and making any type of bread . I followed the recipe to the T and we ate them hot out of the oven. OMG they were freaking good! Definitely a keeper
Wonderful recipe!!! I just took these out of the oven and brushed them with the honey butter. I just had to have one, so delicious!! I love your detailed recipes. This is my first time making homemade dinner rolls!!! Thank you so much, I will surely make these again!!!
I don’t have a stand mixer., but otherwise followed the recipe exactly. The rolls turned out perfectly and were delicious with our Christmas dinner of prime rib. The leftovers were great slider buns. These are easy and much better than store bought so I will make them again.
This was a good recipe, I used honey in place of the sugars. Taste like old fashion rolls. Thanks
This is the best bread recipe I’ve used. I’ve been using it now for a good year or more. Just wanted to say thank you for all your amazing recipes. I recommend them regularly
This is a great recipe and so beginner friendly! Just follow to a T and you’ll be fine!
Made these, and while the flavor is excellent, my rolls turned out dense and not fluffy like yours. Not sure what happened? I followed ingredients and instructions to a T.
Can I use buttermilk? If so, do I add baking soda?
Hi Diane, yes, you can use buttermilk in place of the whole milk, with no changes to the recipe. Enjoy!
I’ve searched and searched for a dinner roll recipe that I like. They always fall short in some way. NOT THIS ONE! It is perfect. The only thing I will do is add more honey or sugar to the recipe since I like my rolls on the sweeter side. A GREAT RECIPE and one to try, for sure! It is now in my collection:)
My 8 year old and I made these today! First time using active dry yeast and we nailed it!!!!! YUM!!!!!!!!!!
Hi! First time making rolls. And just made this recipe. The bottoms browned quickly but the top never did. What did I do wrong?
Hi Marilou! Browning can depend on the baking position in your oven (and each individual oven differs too). Try moving the rolls up a bit in your oven to encourage browning on the tops.
I made these rolls for our Christmas meal and they were a hit. Great instructions, great recipe- thank you!
Delicious tender rolls, the best recipe I’ve cooked yet. This is my new go to roll recipe
Turned out amazing! I had to bake them an extra 10 minutes to get them browned, they were an absolute hit. Will be my go to recipe.
These rolls turned out perfectly! Would you make any adjustments if I want to use whey instead of water? I nade some fresh ricotta and have a quart of whey that I want to use up.
This recipe for the soft dinner rolls is the bomb!!!! They turned out so very well, a little bit softer than I thought and extremely tasty!!! They were a hit at my Christmas dinner!!!!! I will definitely make these again!!!!!!!
I tried this recipe with a muffin tin, and it worked out great. They are light and fluffy and have a nice flavor.
Will these rolls freeze well after they’ve cooled? I won’t always have 4 to 5 hours for them to thaw and then achieve the 2nd rise. I’d like be able to freeze them after baking them.
You bet! See recipe notes for instructions.
Can I use Red Star Quick Rise Active Yeast? My grocery store doesn’t sell the Platinum yeast
Hi Simone, absolutely.
Tried this recipe for the first time, loved the results. Only issue I had was the bottoms browned very quickly and once cooled was a little harder than what we wanted. Have you made this recipe as a loaf of bread?
Thanks
Hi Kristine, For a loaf, we recommend leaving out the egg. (That’s what we’ve been doing lately when making a loaf from this recipe.) This will also help the loaf be a little sturdier and crispier on top. You can also try, and we recommend, our sandwich bread recipe.
I have made this recipe many times and it is always a favorite. The rolls are very tender and delicious.
I have made these rolls twice now and both times have come out AMAZING! The recipe is full proof and I am a beginner when it comes to baking breads of any kind. You can’t go wrong with this recipe!
I tried this recipe twice and my dough never rises. Measured flour exact and temperature of warm milk with a thermometer. Always dense and flat.
Hi Cat! Could your yeast be expired? We have lots of helpful tips for baking with yeast in our handy guide.
I had the exactly same problem! The first one was a total disaster as I felt pressured to bake it after a 3 hour rise to get ready for the Christmas dinner. I let my second dough raise for 12 hours for it to double its size. The second one turned out a bit more fluffy but still not perfect.
These look amazing. I’ve been experimenting with other recipes for garlic rolls.. some using bread flour and brushed with garlic butter when I take them out of the oven. Not enough flavor and the texture is chewier than I want (bread flour, I’m sure). I see your herbs get mixed in with the flour but I’m thinking of also brushing with garlic butter while warm. I really want a great garlic roll and these seem to have potential ;-). With yours I think I’ll use all purpose flour for a more tender roll. Or maybe you have a specific garlic roll recipe? Either way, I’m heading to the kitchen to test these out before Christmas Eve. Thanks
Hi Dorothy, you may love our garlic knots recipe, or these pizza pull apart rolls.
Can this be made in the bread machine?
Hi Betty, we haven’t tested this recipe in a bread machine, but many readers have reported success doing so. Let us know if you give it a try!
I make this recipe in my bread machine but shape the rolls after the first rise and bake them in my oven! They are always a hit, so tenants delicious! Thank you for the recipe!
Hi, I love these rolls and want to double the recipe for an upcoming party. Should I make it in two separate batches?
Hi Mercedes, for best results, we recommend making 2 separate batches rather than doubling.
Can I make this recipe with a hand held mixer?
Hi Linda, A hand mixer works, but the sticky dough repeatedly gets stuck in the beaters. Mixing by hand with a wooden spoon or silicone spatula is a better choice.
I’ve had good luck with a hand mixer with dough hook ‘beaters’.
Great recipe. The rolls were very good.
Mine tasted great but they didn’t look at all like the picture! My dough rose well both times but were different sizes. Besides rolling them all the same size the next time, any other suggestions?