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.
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, if I’m using the packets of RapidRise Instant Yeast, how many packets do I use to equal your 2 1/2 Tbsp for this receipe? I would think 1 pkg would be enough but need your input. Most people I know use the yeast packets. Thank you..
Hi Cindy, I would recommend measuring with a tablespoon, typically one packet has about 2 1/4 tsp of Instant Yeast. Happy Baking 🙂
Also, I haven’t tried this with instant but that should work fine still to use instant yeast. In step one, once the yeast is mixed in, you can skip the 5 minute waiting time since an instant yeast does not need to be proofed. Let me know how you like the dinner rolls!
These turned out to have exactly, the slightly sweet flavor and soft fluffy texture, I was looking for. I made 2 batches this weekend and put them in the freezer for Thanksgiving.
Sounds like you’re ready for Thanksgiving! Thank you for that great review!
These are delicious! So buttery and soft…
I’m so glad you enjoyed that, Katie!
These were really easy. My first time to make homemade dinner rolls. Everyone loved them! They were perfectly light, fluffy and buttery with a slight bit of sweetness. Just perfect! Thanks for the recipe!
That’s just awesome!! Thank you for sharing your wonderful review, Terri!
Hi. We made these kind of light and airy rolls often when I was a kid many years back. In those years the amount of yeast we used was, proportionally, about half the amount many recipes, including yours here, are calling for these days. I’m wondering if there might be a practical reason for this you might know about, e.g. like is yeast today less robust than it was 60 years ago, or is it perhaps simply to reduce rising time and thus speed the process along? I’d be interested if you had any thoughts or info on this.
That’s interested – I wonder if you were using fresh yeast?
Can I use Red Star quick-rise instant yeast? Thank you.
Hi June, I always make these with active dry but that should work fine still to use instant yeast. In step one, once the yeast is mixed in, you can skip the 5 minute waiting time since an instant yeast does not need to be proofed. Let me know how you like the dinner rolls!
I plan on making these ahead & freezing then reheating in the oven on thanksgiving day. I saw your make ahead instructions but I’m still wondering what exact temperature, for how long & should they be covered for reheating in the oven. Thank-you!
Oh my goodness… This was the first time I have attempted making dinner rolls and I will never even attempt another recipe! They turned out absolutely amazing, even for someone who has very limited cooking skills and experience! Definitely recommend to anyone looking to make dinner rolls! Thank you so much for sharing!
That’s so great! It sounds like you have a new favorite!
Just threw out these burnt hockey pucks. I followed the directions but they never rose the second time and burned in 10 minutes. May have to try again and check what I am doing the second time around they did not rise they spread out too wet? I will try again just did not get them right this time
Hi Kathryn, oh no! I’m sorry to hear that. If they did not rise, I would suspect either the liquids were too warm (or the dough was overheated while rising), which would inactivate the yeast. Also, could the yeast be expired? I hope that helps to troubleshoot.
Hello Ms Natasha, I made this recipe last night and it turned out beautifully soft, lovely rolls. I halved the recipe and it was no problem. And since I was making an Italian meal, I added a little garlic powder to the flour, then when done baking I brushed lightly with garlic/pesto/salt-laced melted butter. Yum! I can’t wait to try these again with a honey butter that I know my dad would love, or dusting the tops with flour before baking for country roll style, or shaping them parker-house or croissant style, or etc… Lots of roll possibilities with this recipe. Was looking a long time for such a roll recipe – Thank you muchly!
p.s. for your readers without a stand mixer: I don’t have one either :The dough is a gloppy mess when you first start kneading by hand but dust with just a very little flour at a time. And the kneading process itself will eventually evaporate the excess moisture too, like in a stand mixer.
p.p.s. If you’re going to make these in advance, go ahead and give them a partial slice along the median with a sharp knife before you reheat them so your guests who add butter won’t crush them trying to slice them open with a dinner knife, haha yeah they’re that soft.
I’m so happy you enjoyed that. Thank you for sharing that with us!
Just made these buns, they turned out so soft and yummy!! I bake my own bread regularly, saw these and had to try making them! Just like all other recipes I tried from Natasha’s Kitchen- was not disappointed! Will definitely be making these more often!
That is fantastic!! I’m so happy to hear that and thank you for the wonderful review. I’m glad you discovered a new favorite.
I wanted to make these for Thanksgiving. What are your suggestions for making them ahead? Thanks!
Hi Jen, I have some freezer instructions in the post. I hope that helps!
What is the most ahead of time can you freeze them. Thanks
Hi Ann, I would say a month for max freshness, but you could keep them up to 3 months in a freezer if they were really well wrapped.
Hi Natasha. Can I use bread flour for these rolls please?
Hi Jan, we tested these with Bob’s Red Mill All-purpose flour. I think it should work with bread flour, which tends to have slightly more gluten. If you experiment, let me know how it turns out.
Hi natasha! Can I use a bread machine to knead and rise the ingredients instead of by hand or stand mixer? Would it come out the same do you know?
Thanks!
Hi Irena, I have not tested that in a machine to advise. If you experiment, let me know how you liked the recipe. Here’s what one of our readers wrote. I hope it helps “p.s. for your readers without a stand mixer: I don’t have one either: The dough is a gloppy mess when you first start kneading by hand but dust with just a very little flour at a time. And the kneading process itself will eventually evaporate the excess moisture too, like in a stand mixer.”
Can I use Almond milk instead?
Hi Valerie, without experimenting with almond milk, I can’t make a recommendation for or against it. If you test that out, let me know how it goes.
I would think it would depend on the fat content and composition, if it is similar to whole milk. If you’re looking for a vegan option, I’m sure you could leave out the egg and use almond milk instead, but I would adjust the fat content to get the same quality to the dough that a standard recipe would produce. If you do use almond, my input would be to use less of it because it can tend to have more water content.
Hi…
Could I use whole wheat flour, instead of white flour? Also, low fat milk instead of whole milk?
Hi Terry, I haven’t tested that to advise but I imagine with some tweaking it may work. If you experiment please let me know how you like that.
i loved roll, even last year we all in one anniversary party and at the last moment some mistake done with dishes so later we decided to enjoy the anniversary with roll.
old memory remind again, thanks for sharing recipe. I would try again in this weekend.
That’s just awesome!! Thank you for sharing your wonderful review, Ravin!
What size pan do I put it in
Hi Kim, it was a standard half sheet pan (18×13 exterior pan dimensions).
These are the softest rolls! They are easy to make & would be great for so many other recipes as well!
Aren’t they the best, Kristyn! Thank you for that great review!
These rolls seriously look so soft! Homemade rolls are the best & perfect with any meal!
They are the best & you’re right, they’re super soft!
These rolls are SO delicious & turn out amazing every single time! Thank you so much for the recipe!
You’re welcome, Katie! Sounds like you found a new favorite!
This recipe is amazing. absolutely amazing. My family couldn’t get enough and they are so fluffy and delicious! Thank you soooooooooooooo much for this wonderful recipe.
You’re welcome, Amelia! I’m so glad you enjoyed that!
These were perfectly light and fluffy! Excited to make these with Thanksgiving dinner!
That’s just awesome, Sara! Thank you for that awesome review!
These sound delicious. We like to eat dinner rolls with a lot of different meals or even to snack on. I’m wondering if the dough can be made in a bread machine in the dough setting. That’s what I use to make my cinnamon rolls which my husband wants all the time.
Hi Danna, I have not tested that in a machine to advise. If you experiment, let me know how you liked the recipe.
These rolls are so light and fluffy. AND SO EASY to make!!
Isn’t that the best, Kellie!!