Soft Dinner Rolls are the perfect companion to any main dish. There is nothing like fluffy, warm bread rolls with honey butter or jam.

Dinner Rolls baked in casserole dish brushed with butter

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Dinner Roll Recipe Video:

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. 

A pile of soft dinner rolls

How to Make 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. 

ingredients for dinner rolls with flour, milk, butter, salt, sugar and yeast

Making the Yeast Dough:

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.  

Proofing yeast and rising dough

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! 

Shaping Bread Rolls:

  1. Divide the dough: Remove the dough and separate it into 15-16 even pieces using a bench cutter tool
  2. 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).
  3. Let Rolls Rise: Place dough rounds onto a greased baking dish. Cover with plastic wrap and let it rest for another 30-60 minutes until puffed.

Pro Tip: Avoid over proofing your rolls. If they rise too much, you will exhaust the yeast and they can collapse.

Shaping of dinner rolls and them rising on a baking sheet.

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.

Soft dinner rolls on a tray with butter in the background

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: Preheat the oven to the lowest setting of 150˚F for 2 minutes then turn the oven OFF, place your dough bowl into the oven over a towel and close the door. 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. 

Dinner rolls in a baking sheet.

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. 

Make-Ahead Tips

For Freezer-friendly dinner rolls, bake your rolls as directed. Allow them to cool completely and then place them in an airtight, freezer-friendly container.

Thaw in the refrigerator or at room temperature, then reheat in the microwave or oven. If you freeze them the same day they are baked, they will keep their freshness when thawed. 

soft dinner rolls at room temperature ready for freezing

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: 

Natasha's Kitchen Cookbook

Soft Dinner Rolls Recipe

4.98 from 384 votes
Author: Natalya Drozhzhin
Dinner rolls on baking sheet served with butter
Irresistibly Soft Dinner Rolls are easy to make with just 6 ingredients. There's nothing like fluffy warm homemade dinner rolls. These are holiday-worthy bread rolls!
Prep Time: 15 minutes
Cook Time: 25 minutes
Rising Time: 3 hours
Total Time: 3 hours 40 minutes

Ingredients 

Servings: 15 people
  • 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

190kcal Calories31g Carbs5g Protein5g Fat3g Saturated Fat13mg Cholesterol290mg Sodium76mg Potassium1g Fiber6g Sugar158IU Vitamin A33mg Calcium2mg Iron
Nutrition Facts
Soft Dinner Rolls Recipe
Amount per Serving
Calories
190
% Daily Value*
Fat
 
5
g
8
%
Saturated Fat
 
3
g
19
%
Cholesterol
 
13
mg
4
%
Sodium
 
290
mg
13
%
Potassium
 
76
mg
2
%
Carbohydrates
 
31
g
10
%
Fiber
 
1
g
4
%
Sugar
 
6
g
7
%
Protein
 
5
g
10
%
Vitamin A
 
158
IU
3
%
Calcium
 
33
mg
3
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Side Dish
Cuisine: American
Keyword: bread rolls, dinner rolls
Skill Level: Easy
Cost to Make: $
Calories: 190

Natalya Drozhzhin

Natalya is a food blogger who founded Momsdish.com to make cooking easier. Growing up on a farm in Ukraine, Natalya was inspired by the amazing dishes that were prepared using simple ingredients. Natalya is most notably known for making cooking approachable for any person.

Read more posts by Natalya

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Recipe Rating




Comments

  • Rachael
    March 30, 2024

    I love making these, they are my staple rolls!!! BUT, would halfing the recipe work or is there anything I should take into consideration when halfing it? Thanks!❤️💕

    Reply

    • NatashasKitchen.com
      March 30, 2024

      Hi Rachael! Yes, you can cut the recipe in half. You’ll just need to adjust the size of the baking dish to accommodate.

      Reply

  • Wendy
    March 30, 2024

    I have used this recipe several times and they always turn out great. All we have is skim milk in the house right now. Will that work?

    Reply

    • NatashasKitchen.com
      March 30, 2024

      Hi Wendy! One of my readers reported using skim
      milk with good results.

      Reply

  • Jules
    March 24, 2024

    I must’ve done something wrong. Everything went well and when I dumped the dough onto the countertop it looked beautiful. I cut the dough into 24 pieces but then I encountered a problem. When I try to roll it in a ball it didn’t roll into a ball. It was almost as if taking an odd shaped piece of dough and trying to turn it into a ball was the problem. Maybe I squeezed out too much of the air? Anyway, I put them on a cookie sheet, let them rise and then put them in the oven. They turned out tough. I’m sure I did something wrong especially since the dough was beautiful when I dumped it on the counter.

    Reply

    • Natasha
      March 25, 2024

      Hi Jules, It is important to be gently with the dough when rolling into balls – gently cup and roll the dough pieces without pressing too hard, to avoid pushing out all the air. The toughness could be from over-kneading at this stage or possibly from overproofing before baking, which can exhaust the yeast and make the rolls dense and tough. Try to keep the final proofing short and sweet, and handle the dough delicately. Practice makes perfect, so don’t give up!

      Reply

  • Yolanda
    March 23, 2024

    Hi Natasha! you are awesome and I love your recipes. I did this one last Thanksgiving and they were awesome!!!! However, I would love to do this again this weekend and considering Easter is on Sunday when we go to church…lol I was wondering can I have these rolls ready the night before and bake them the next day on Sunday.

    Reply

    • NatashasKitchen.com
      March 24, 2024

      Hi Yolanda! We usually bake them right away, but I think it could work. When we make overnight cinnamon rolls we cover and refrigerate the rolls before the last rise then we bring them to room temperature and let them do the last rise on the counter before baking.

      Reply

  • Viny
    March 22, 2024

    I made a batch just now. I put sliced ham and cheese inside, and brushed it with garlic butter. I made it a little bigger to accomodate the fillings. About 14 pcs. YUUUUMMM!!!! I’m a fan from the Philippines!!!

    Reply

    • NatashasKitchen.com
      March 22, 2024

      That sounds delicious!

      Reply

  • Deb
    February 12, 2024

    These rolls are so good. I am wondering if after the rise and shaping, can you freeze the dough balls and bake at a later date?

    Reply

    • NatashasKitchen.com
      February 12, 2024

      Hi Deb! I haven’t tried freezing the dough, i have only frozen then after baking (see my note above). I assume it would work though. Let us know if you experiment.

      Reply

      • Deb
        February 12, 2024

        Thank you. I will let you know if I decide to give it a try

        Reply

  • Jessica
    February 6, 2024

    Hi Natasha, I tried these and they turned out really soft 😊just wondering why does it have to rise in a warm spot and why for so long?

    Reply

    • NatashasKitchen.com
      February 7, 2024

      Hi Jessica! Yeast is activated by warm temperatures. See my note in the blog above for tips to get yeast to rise faster.

      Reply

  • Amanda Zhao
    February 3, 2024

    WOW. These turned out so good! This is my third time baking these buns and your recipes are so easy, and yet so delicious! Thank you for sharing!

    Reply

    • NatashasKitchen.com
      February 3, 2024

      I’m so happy to hear that, Amanda!

      Reply

  • Lila
    February 2, 2024

    I just made these tonight for dinner and they turned out really really good. These are seriously the best dinner rolls I have ever had in my life. They are so soft and fluffy on the inside and they were really simple to make as well. Your recipes are always a success Natasha!

    Reply

    • NatashasKitchen.com
      February 3, 2024

      Hi Lila! I’m so glad to hear that. Thank you!

      Reply

  • Helen
    January 30, 2024

    Thanks for your response Natasha and the buns turned out beautifully. So tasty that I ate two immediately😊

    Reply

    • Natashas Kitchen
      January 30, 2024

      Well now you’re just making my buns blush, haha. I’m so delighted to hear you loved this recipe, Helen!

      Reply

  • Helen
    January 29, 2024

    Hi Natasha, do I need to punch dough down after it’s risen? Thanks for the recipe. I read all of your instructions and am in the middle of the first rising. As a novice baker thought I’d better double-check if I need to punch dough down before shaping it.

    Reply

    • NatashasKitchen.com
      January 29, 2024

      Hi Helen! No, that is not necessary. Once the dough is risen you can just turn it out onto a lightly floured surface and prepare them as instructed. I hope you love the recipe!

      Reply

      • Helen
        January 30, 2024

        Thanks for your response Natasha and the buns turned out beautifully. So tasty that I ate two immediately😊

        Reply

  • Erin
    December 27, 2023

    These are the softest, tastiest, BEST dinner rolls I have ever made – and I have tried many recipes! Your recipes never disappoint, thank you so much!

    Reply

    • NatashasKitchen.com
      December 27, 2023

      Thank you for the wonderful feedback! That made my day! I’m so glad you’re enjoying my recipes.

      Reply

  • April MacLachlan
    December 19, 2023

    What should I do if the tops are too brown but the insides aren’t fully cooked / still slightly doughy?

    Reply

    • NatashasKitchen.com
      December 19, 2023

      Hi April! That can happen if your oven runs hot or if your rolls are too close to the heating element at the top. I highly encourage the use of an internal oven thermometer (amazon affiliate link) to help see if your oven is calibrated.

      Reply

  • Laura
    December 12, 2023

    Can I make them a day ahead?
    Making double batch.
    If yes, shouldn i leave them on counter or refrigerator?

    Reply

    • NatashasKitchen.com
      December 12, 2023

      Hi Laura! You can let them cool and then store them on the counter in an airtight container or ziplock bag.

      Reply

  • shyla
    November 30, 2023

    LET ME JUST SAY. I’ve made some breads, but never kneaded. Decided to make these for thanksgiving at my boyfriends house for the first time on a whim. Did it all by hand, was so nervous it would turn out wrong. But it didnt. SO GOOD. everyone loved and asked me to make them again on last Sunday. So good!! Thanks Natasha!

    Reply

    • NatashasKitchen.com
      November 30, 2023

      That’s wonderful to hear, Shyla! Thank you so much for sharing that with us.

      Reply

  • Avril
    November 27, 2023

    Hi Natasha, would it be better to use Bread Flour for rolls and cinnamon buns, instead of using all-purpose flour? Many thanks for your help, Avril

    Reply

    • Natashas Kitchen
      November 27, 2023

      Hi Avril, We tested these with Bob’s Red Mill All-purpose flour. I think it should work with bread flour though, which tends to have slightly more gluten. If you experiment, let me know how it turns out.

      Reply

  • Crisostomo Raymond
    November 23, 2023

    Just made these for Thanksgiving Dinner, half never made it to the table as it was eaten as soon as it came out of the oven

    Reply

    • NatashasKitchen.com
      November 23, 2023

      They sure do disappear fast!

      Reply

  • Marie
    November 23, 2023

    My 9-year-old grandson made these for Thanksgiving. Totally unassisted and they turned out fabulous. By the way, Natasha,his wish for Christmas is your cookbook. You are his go-to for anything he wants to make.

    Reply

    • NatashasKitchen.com
      November 24, 2023

      Aw, that’s amazing. Thank you so much for sharing; Marie. I’m so glad to hear that.

      Reply

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