Soft Dinner Rolls are the perfect companion to any main dish. These are soft, pull-apart bread rolls that rise beautifully. You will love that they are make-ahead friendly, so you can bake them fresh for dinner.
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Dinner Rolls Video Tutorial
We love easy bread recipes like No-Knead Bread, our famous Banana Bread, and of course Dinner Rolls. They are easy, have simple ingredients, and are approachable for any cook. Watch the easy video tutorial and you will impress everyone with your dinner rolls.
Whether you’re serving Potato Soup, a hearty bowl of crockpot chili, or your family’s favorite meatloaf, any menu is elevated by a good dinner roll. Keep this recipe in your back pocket and soon it will become second nature.
Homemade Dinner Rolls
Simply put, the process of making dinner rolls is split into three parts: preparing the dough, shaping the rolls and baking them. All you need is a very short list of ingredients which are pantry staples: milk, flour, sugar, yeast, salt, and butter.
How to Make Dinner Rolls
- Activate the Yeast: In the bowl of your mixer, combine milk, 1 Tbsp sugar and yeast and let sit for 5 minutes until foamy. Then whisk in melted butter, remaining sugar, and salt. Slowly incorporate the flour 1/2 cup at a time.
How do I know when I’ve added enough flour? The dough should feel sticky and tacky to the touch, but should not stick to clean and dry fingertips. Add the last 1-3 Tbsp flour only if needed.
- Knead Dough: Once your flour is in, continue kneading with the dough hook attachment for about 2 minutes. Kneading releases the gluten and makes it softer (don’t skip this step).
- Dough Rising: After kneading, you are going to oil a bowl and place your dough ball in it. Cover the bowl with plastic wrap and let it rise for 2 hours or until doubled.
Can I Mix the Dough by Hand?
You can easily make homemade dinner rolls without a mixer. Mix the dough ingredients together in a large bowl using a wooden spoon or firm spatula. Once it comes together, knead with clean dry hands 10-12 minutes.
To knead by hand, press on the dough with the heel of your hand, moving in a forward rolling motion. Rotate your dough ball and repeat several times. Prepare to work those arms!
How to Shape Bread Rolls
- Divide the dough: Remove the dough and separate it into 15-16 even pieces using a bench cutter tool.
- Form the Rolls: To shape the dinner rolls, cup the dough between your fingers and thumb and roll the pieces into rounds on the countertop or over your other hand (watch the video tutorial to see how easy it is to form perfect dinner rolls like a pro).
- Let Rolls Rise: Place dough rounds onto a greased 9×13 baking dish. Cover with plastic wrap and let it rest for another 30-60 minutes until puffed. (Note: Instead of letting the dough balls proof, you can freeze or refrigerate the dough at this point – see make-ahead tips below).
Pro Tip: Avoid over proofing your rolls. If they rise too much, you will exhaust the yeast and they can collapse.
Can I use a different pan?
If using a different sized pan, you can make more dinner rolls. You can make anywhere from 15-24 dinner rolls using this recipe. If you make the rolls smaller, they will rise a little faster and will need a little less time to bake.
Tips for Yeast Dough to Rise Faster
Yeast is activated by warm temperatures and moist environments. If you are running short on time, here are a couple of hacks to make your dough rise faster.
- Microwave (our favorite method): Place a damp kitchen towel in the microwave on high heat for 1 minute then place the dough covered in plastic wrap in the warm microwave and let rise with the door closed.
- Oven Method: Place your dough bowl into the oven with the light on. We use this method to make our Easy Cinnamon Rolls rise in half the time!
How Long to Bake Dinner Rolls
Bake your dinner rolls at 375˚F until golden brown (about 23-25 minutes). When the rolls come out of the oven, immediately brush them with melted butter and sprinkle with coarse salt.
How to Keep Dinner Rolls Warm?
After baking, transfer your rolls to a serving dish or bowl and cover them with a kitchen towel. This will trap the heat and keep your rolls warm.
How to Make Dinner Rolls Ahead of Time
- Refrigerate Formed Dough Rolls – once the rolls are shaped and placed into the baking dish, cover tightly with oiled plastic wrap to prevent drying out and place the rolls in the refrigerator up to 24 hours. On baking day, take out the rolls 2-3 hours before baking to allow the rolls to rise at room temperature. They should nearly double in size. Rising time can depend on your room temperature.
- To Freeze dinner rolls – instead of refrigerating the dough rolls, put them in the freezer. Once they are frozen solid, you can transfer them to a freezer bag if desired. Remove them from the freezer to thaw and rise about 4-6 hours before baking.
How to Store Dinner Rolls
- At room temperature – once rolls are fully cooled, place them into a resealable bag to keep them from drying out and store at room temperature for 2-3 days. Do not refrigerate or they will dry out.
- How to freeze baked dinner rolls – once the rolls are cooled, roll them individually in plastic wrap and place them in an airtight, freezer-friendly zip-top bag or airtight container. Freeze up to 3 months.
- Thaw frozen bread rolls at room temperature, then reheat in the microwave or cover with foil in the oven at 300˚F for 10-12 minutes. If you freeze them the same day they are baked, they will keep their freshness when thawed.
There is nothing like fluffy, warm bread rolls with honey butter or jam. And, if you have leftover rolls, they will make a scrumptious Thanksgiving Stuffing.
What to Serve with Dinner Rolls
A holiday table isn’t complete without homemade dinner rolls. Serve these alongside your roast turkey, mashed potatoes, and of course Turkey Gravy for an unforgettable dinner. We also love to pair dinner rolls with:
- Beef Stew – with tender morsels of beef
- Cheeseburger Sliders – dinner rolls make great sliders
- Creamy Carrot Soup – silky smooth and so satisfying
- Cabbage Soup – hearty and satisfying
- Minestrone Soup – pairs so well with rolls
Soft Dinner Rolls Recipe
Ingredients
- 1 1/2 cup whole milk, warmed to 110F
- 4 Tbsp unsalted butter, melted
- 1 Tbsp active dry yeast
- 1/3 cup granulated sugar
- 1 1/4 tsp salt, (we used fine sea salt)
- 4 cups all-purpose flour, (minus 1 to 3 Tbsp) measured correctly
- 1 Tbsp unsalted butter, melted to brush the tops of dinner rolls
- 1/2 tsp kosher salt, to sprinkle finished rolls
Instructions
- In the bowl of your mixer, whisk together warm milk (about 110F) and 1 Tbsp sugar. Sprinkle the top with 1 Tbsp yeast and let sit 1 minute. Whisk together and let it sit for about 5 minutes until yeast looks foamy. Add 4 Tbsp melted butter, remaining sugar and salt.
- Add flour half a cup at a time until the dough whisking to incorporate. Once the dough gets too thick, switch to the dough hook attachment and mix on speed 2 (you can also continue mixing by hand with a stiff spatula). Add about 4 cups of flour, adding the last 1 to 3 Tbsp of flour only if needed. The dough should feel sticky and tacky but should not stick to clean/dry finger tips.
- Knead the dough with the dough hook in a stand mixer for 2 minutes or knead by hand (10 min), then place dough in an oiled bowl. Cover it with plastic wrap and let it rise about 2 hours in a warm place or until doubled in size.
- Once the dough rises, turn it out onto a lightly floured surface and cut it into 15-24 even pieces depending on the shape of your baking dish. Roll each piece of dough into a ball and place them onto an oiled 9×13 casserole dish or baking sheet.
- Cover the dinner rolls with plastic wrap and let them rise another 30-60 minutes in a warm place or until puffed (do not over-proof). Bake at 375F for about 23-25 minutes or until the tops are golden brown.
- Immediately brush tops of dinner rolls with melted butter and set aside to cool to room temperature before serving.
Nutrition Per Serving
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Hi Natasha, I have tried many of your recipes and repeated them often as my family and me love them. Thank you for sharing all your delicious recipes❤️
You’re so welcome! I’m happy that you are enjoying my recipes!
Is it possible to freeze these a day prior to baking by chance?
Hi Heather! See the section above, “How to Make Dinner Rolls Ahead of Time.”
Can you use 50/50 wheat flour and bread flour in this recipe
Hi Billy! You can, but the rolls will be more dense. Also, wheat flour absorbs more liquid so you may need to adjust accordingly.
Don’t you hate when you mess up a recipe before it’s done? Put flour on the counter to spread dough on the counter. Should have just picked up the dough out of the bowl. Didn’t raise like it should. Haven’t tried them yet, making your slider recipe.
Hi Sue! I hope they still turn out well.
Hi Natasha
I have tried some of your recipes all was very good especially the cupcakes.I made the rolls today wow family was very impressed it came out soft and fluffy .
Thank you
That’s so great! Isn’t it the best when the family loves what we parents make?
Absolutely 💯 from South Africa 🇿🇦🇿🇦
So glad you loved it!
Best recipe! I even stuffed some with sausage and cheese to make kolaches! Perfection
That sounds great!
These rolls were delicious! I’ve been using your recipes for years now and everyone I’ve tried, I really loved. Thanks so much for sharing your recipes!
One question about this recipe, instead of rolls can I cook them in a loaf pan? I’m thinking 2 loaf pans? For how long should I bake them and at what temperature? 350 at 30 minutes?? What do you think? Thanks so much, in advance!!
Glad you enjoyed them! I have not tested that as a loaf, but I imagine it could work! If you experiment, let me know how you liked the recipe! 350°F for 30 minutes is a good starting guess, but loaf bread needs a bit more time than small rolls to fully cook through.
I made this rolls into 2 loaves and it came out beautiful straight from the oven. Didn’t change the ingredients. Cooked the loaves at 350 for about 31 minutes. This will be replacing my white bread recipe that I’ve had for about 10 years now. Thanks, Natasha!
You’re very welcome! Thank you for your awesome review.
Hi Natasha..1tsp yeast means 5grm or 15grm ? Your receipes looks likes so yummy😋 i am eagerly waiting to make. thank you!!
Hi it’s 1 Tablespoon of active dry yeast and it converts to approximately 8.5 to 9 grams
Can not wait to make the rolls for Christmas Eve dinner
Is the fact I used Fleishmans yeast the reason they didn’t proof up in the pan (2nd proofing) definitely not expired? Also, I sifted my flour since I live 6ft above sea level in SC, hoping that would help, but it didn’t…Ive had great success with ALL your other recipes, except this one! Help!
Hi Elizabeth, since baking is such a scienve a small adjustment like that could impact it. I don’t have experience with high-altitude baking but you can find more tips on High Altitude Baking HERE.
Help!! What did I do wrong? This is my 2nd attempt on making these, the 1st proof was fine, when I rolled them in my hand I had a feeling that they had too much flour in the dough cause it was not smooth like your video, but when I had the dough in the mixer, it was too sticky so i did what you said and just added a little more at a time. Anyway, they spread out for the 2nd proof and didn’t get higher and they are def not fluffy!
Hi Elizabeth, It sounds like the dough ended up with a little too much flour, which is the most common reason rolls spread. This dough is meant to be soft and slightly sticky, not smooth or dry like a bread dough. Even a few extra tablespoons can make the rolls dense. Also, on the second rise, they may have over-proofed. The rolls should look puffy and spring back slowly when pressed — not doubled. Next time, stop adding flour earlier than you think, use very little flour when shaping, and shorten the second rise. A stickier dough will give you fluffier rolls
Hi Nathasha.
I love your recipes. If I were to use sourdough starter, instead of yeast, how many grams would I need to use?
Hi Marine! You can follow my Sourdough Dinner Rolls recipe here.
You are an amazing cook Natasha
These rolls are so easy to make, with such great instructions by you
Anytime I need an inspiration or help with a recipe, I just search your channel and it’s a hit every time
Thank you for all you do !
These rolls are a family favorite. Love this recipe. Natasha has consistently amazing creations!
Thank you for that compliment, Julie! You’re so nice! I’m happy to hear you love my recipes.
My dough stayed very sticky
I don’t think I did anything wrong.
Hi Barbara, it could be either a difference in how the flour was measured (assuming you used the same kind of flour without substituting) and also it could be that the rolls just needed a little bit longer of a proofing period. If your room temperature is colder, the dough takes longer to rise and proof.
I did not feel that these rolls were very soft and pillowy. I think adding an egg would have helped. The crumb was coarser than I expected. I’ve made tons of rolls and I was excited about this recipe but was fairly disappointed.
Hi Lisa, I’d love to help you troubleshoot. Do you think there was possibly too much flour added? Check out my post on how to measure ingredients for baking which should help with that. Also, make sure not to overproof which can exhaust the yeast or over-baking would dry the dinner rolls out as well.
These were a bit dry and the flavor just wasn’t where I would have liked it. They were soft. Overall, I don’t think I’ll make these rolls again.
HI Manae, dry dinner rolls is usually caused by either too much flour (see my tutorial on how to measure ingredients for baking), over-proofing (which exhausts the yeast), or over-baking. I hope that helps for the future.
I forgot to buy rolls for Thanksgiving dinner. So I looked up your recipe! The dough mixed up quickly. It rose beautifully and baked up quite nicely. They were the fluffiest, most delicious rolls I have ever made. Thank you so much for sharing this recipe. I will make these often.
That’s wonderful, Valerie! I’m happy you found this recipe.
Natasha, thank you so much for this recipe. I made them for Thanksgiving and they were amazing, so easy. What I loved was that I could make them the day before and bake them before we had our turkey dinner. They were a big hit.
Natasha! OMG your recipe does not say to add salt but the video does!!! I didn’t put salt in because of this and its THANKSGIVING!!! Is this going to be okay?? The dough is rising now can I add it now??
Hi Joy, I add the salt in step #1. ” Add 4 Tbsp melted butter, remaining sugar and salt.”
you were right, I was wrong I am so sorry!! They look so amazing now and cute!! I just love rolling them they are so delightful! I just added the salt in after they were already in the dough form I hope that’s okay! Thanks for responding!! And I hope you have a lovely holiday!
Happy Holidays, Joy!
I have made these before they are delicious! I’m wondering I forgot to buy whole milk today if I use 2% will it affect the outcome if the recipe?
I’m glad you loved it! Yes, it should be fine to use 2% milk, If you don’t mind a minor difference in richness or softness, you may go ahead and use it.