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
Filed Under
I need to make around 50 rolls. Can I double the recipe?
I thought I would prepare the dough one day then bake them the day of the event. Do you think this would be ok? I really enjoy your recipes, and you’re fun to watch.
Hi Jacki, I’m so glad you’re enjoying my recipes and videos. If you click on the serving size in the recipe card, you can slide it up or down to scale the recipe ingredient lists to double this recipe. I bet this will work great doubled. I hope that helps!
Hi Natasha,
Can I use instant yeast? Would I still warm the milk?
Hi Jacki, instant yeast will also work and may rise a little faster so be careful not to let it overproof. With instant yeast, you can skip the proofing step initially and just whisk together the wet ingredients then add yeast with your first cup of flour.
Love your video, love your smile, love your recipe. Try a few but never take pictures. Don’t want to post on Facebook.
Any way thank you for being so generous with your recipes.
Regards
Margaret
Hello Margaret, thank you for your good comments and feedback. No worries, I’m already happy knowing that you liked my recipe!
Hi, I love love love this recipe (it was so good!), but I’m kind of sensitive to melted butter (it makes me nauseous). Will not brushing the tops with melted butter make it taste bad, or can we skip it? Thank you so much!
Hi Kylie, I only used melted butter to brush the tops. But, if you do want them extra glossy and to try without the butter, egg wash is a good option.
Hi Natasha, great recipes. Your recipes never fail.
Can I use the dinner rolls for burger?
Thank you! Yes, that would work too.
hi Natasha, last night i try your marvellous recipe, i can say GREAT, nice soft
what i did i put thyme, rosemary, oregano, but unfortunately too less salt that will blend more taste anyhow this is the best bread recipe I ever have since i am not good in dough or baking this is very very good, actually the rising time I let it sit overnight to get the best result..I thank you so much
You’re very welcome! Thanks for sharing your experience making this recipe. I’m glad you enjoyed it!
Can I let my dough sit in the fridge over night to bake tomorrow?
I made these the other day. I followed the recipe and mine were a flop. Everything worked until I cooked them. They dident raise while cooking, and they sure did not look the same. I could have used them as door stops. I need help, and my rolling technique need help as well.
oh no! I’m sorry to hear that, Jim. 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.
Hi Natashas, My milk was a little on the warm side, 117, I did the microwave and it almost tripled in size, my yeast is good until July 2022. Always been a bread fan, love dinner rolls, that’s why I was so excited to make these. I’m gonna try again until I get it right.
Jim
Hi Jim, do you happen to use instant yeast?
Maybe your yeast is “too good” and gets over proofed and deflated while baking?
In that case, on the other comments, she said skip the initial proofing step if you use instant yeast.
-Blue
I have a son who is very gluten intolerant. I made these tonight using all purpose einkorn and they turned out amazing. Einkorn has a lot less gluten and can be tolerated by many gluten intolerant people. Because of the low gluten I was not sure how these would turn out. Let me tell you they were soft, light, and extremely fluffy which blew my mind. I will be using this recipe for rolls, hamburger, and hot dog buns for now on and my son will be able to enjoy them also. Thank you so much!
I’m so glad these turned out with einkorn! That’s just awesome!
Hey Natasha,
Have you ever used this recipe for a loaf bread? Just wondering if it would make a good sandwich bread and if baking time would be the same.
Hi Tia, 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!
Hey Natasha!! This recipe is a gem.. soft fluffy rolls everyone in my family loved it and it finished within minutes.. the buns were a little sweet. Can you suggest how can we lessen the sweetness and still maintain the fluffiness and softness
Hi Shivika, I’m happy you enjoyed them! I have always added and used this amount of sugar – it helps feed the yeast but also balances the flavor of the rolls – they don’t really taste sweet. I think they would still work with less sugar though
Hi I made mine with margarine and almond milk since my daughter has a dairy allergy. They turned our great!!!! Thanks so much
You’re welcome, Nadya! I’m so glad you enjoyed it!
Hello Natasha!
I just tried this recipe and the rolls were AMAZING! So much better than store-bought. One question: I baked for 23 minutes , but despite tasting great, the rolls were overbaked. Do you think there’s something wrong with my oven? They turned out brown instead of golden brown. Thank you so much for this recipe! My entire family loved these. I’ll be making these again for sure! I’d really appreciated if you could answer my question.
Thank you!
Samantha Brown
Hi Samantha, that may be the culprit. I would recommend an oven thermometer to make sure your oven is properly calibrated for temperature.
I had the same issue I checked at 20 minutes and they were done! I think some ovens cook hotter and I live at a higher elevation so things tend to finish quicker. If I had left them to 23 min would have been too brown also.
Hi Natasha,
I love this recipe, but after trying it many times, I still can’t get the golden brown top like yours did. Do you have any ideas why?
Hi Paula, if nothing was substituted from the ingredients to the process, it should work out the same. I recommend making sure your oven is calibrated to the correct temperature.
Dear Nathasha,
I have tried a few dinner rolls recipes which were good.
But today I decided to try yours. What can I possible say other than BEST ROLLS! Truly!
Thank you so much for your recipe!
I’m so happy you enjoyed the dinner rolls. Thank you for the amazing review!
Hi Natasha
I have made these several times and they are fabulous. My question is I am having a dinner party and would love to refrigerate these over night once they proof the 1st time and are formed into balls. Then I will proof before I bake the following day. What do you think ? I have made cinnamon rolls this way and it works.
Hi Julie, that should work. You would want to cover refrigerate right away after rolling the balls of dough and placing them in the baking dish. Before baking, bring it back to room temperature and let it do its final rise on the counter until puffed, then bake as directed.
Thank you Natasha. That worked perfectly. I made them for an early mothers day dinner party with your honey butter and my guest’s absolutely loved them.
I am such a fan of you and all your delicious recipes.
Thank you so much for sharing that wonderful review with me, Julie!
what happens if ur yeast is not proofing and not getting fluffy
Hi Alina, I recommend checking your expiration date and making sure it is still active. Was any other process or ingredient substituted?
Is it ok if we do salted butter? Thats all I have
Hi Alina, salted butter will work in this recipe; just don’t forget to adjust salt seasoning.
Hi Alina, yes that would be alright but you can omit or reduce the salt in this recipe if you will already be using salted butter.
Made these delicious soft dinner rolls today…The best I’ve ever made , will definitely be making these again .
That’s just awesome! Thank you for sharing your wonderful review!
HI Natasha! Can you also post a video of garlic cranberry walnut bread recipe pretty please? Thanks in advance!
Hi K, I haven’t tried that but it sounds delicious.
I made these dinner rolls and they are easy and delicious. I love watching you make different recipes. Thank You.
Hi Merle, I’m so happy you loved the dinner roll recipe. Thank you for sharing that encouraging feedback!
I’ve made this recipe a couple times and just love it!! They are sooo good!! I would see cooking and baking videos and never really thought to do them than came across Natasha.. her website is my go to for every recipe now or just looking for something new to make!! I’ve made so many things from you and haven’t been disappointed! Big fan!!!!
That is so nice, thank you for your kind words and good feedback. I’m glad you love this recipe every time!