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
Hi, we made these rolls and they are delicious, but the bottoms are very crunchy, not burned at all though. Did we do something wrong?
Hi Jane, it’s hard to say without being there, especially if anything was altered in the recipe. Did you possible have the pan too close to your heating element? I wish I could be more helpful.
I sort of messed up while making this. I have never made non-boxed bread before and I didn’t put in enough flour. So I threw it into a baking dish and cooked it anyway. It was still so delicious! I didn’t figure out where I went wrong until after it was cooked. I am going to try again today.
I hope you love it even more the second time around.
I Love these rolls! Unfortunately,
I have only one oven. My sister bought a larger turkey this year than usual, so I can only estimate the additional cooking time. My concern is the rolls may over proof while waiting on the turkey if I time it incorrectly. If I cook the rolls before the turkey and then reheat them in the oven while the turkey rests after cooking, will the rolls return to the pillow like texture? Or, my turkey finishes at 325 degrees, and your rolls cook at 350 – would it be better to put rolls in with turkey even though it’s a different temp? Thank you.
Hi LL, you can definitely reheat these in the oven or microwave. Just be sure to not over do it so they don’t get tough. To reheat, wrap the bread in a damp (not soaking) towel and microwave on high for 10 seconds.
Making these ahead for Thanksgiving. if I am freezing them do I still brush with butter or wait until reheated?
Hi Kimberly, it will work well either way, but reading through the comments most choose to butter the rolls afterwards when they’re freshly warm.
I think I followed exactly and they turned out like 1/2 rolls and 1/2 like biscuity. Any suggestions.
Hi Jeff, was anything altered in the recipe by chance? Please note, once they are at room temperature, I suggest covering them to keep them from getting dry. Also, if you are trying to keep them warm for serving, see our section titled: “How to Keep Dinner Rolls Warm?” Lastly, bread always tastes best the day it’s baked. After that, they aren’t quite as soft and fluffy. I you are making it ahead, the best way to preserve dinner rolls is to freeze them the same day they are baked and then thaw and enjoy when needed. I found that if they are frozen in their fresh state, they will thaw and taste freshly baked. I hope that helps!
Hello, could I prep the dough rolls in a baking pan the day before to be left in the fridge and then the next day proof them to bake for dinner? Thanks!
Hi Dani! 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.
These are wonderful! I just made them as a “trial run” for Thanksgiving and now I am enjoying one hot out of the oven. Great texture and taste. Thank you Natasha!
That’s great, Bonnie! I’m glad they worked out for you!
Natasha, I made your dinner roll recipe for the first time and they were beautiful and delicious! We loved them! This recipe is very easy and the hack is great! I almost forgot to get a picture, had one roll left! These rolls will be on the table for Thanksgiving! Thank you for sharing them.
You’re very welcome, Shebra! I’m so glad you love them. Happy thanksgiving!
Which rolls are your favorite? These soft dinner rolls or the milk rolls in your cookbook?
Not sure which to make for Thanksgiving.
Hi Kathryn, been loving the milk rolls lately!
These rolls are so yummy! This was my first time to try making dinner rolls, and this recipe is definitely a keeper. I didn’t have whole milk, so I substituted unsweetened almond milk, and it worked great! I’ll be making these rolls again and again! Thank you, Natasha!
Great to hear that almond milk worked well too! Thanks so much for sharing, Terri.
Love this dinner roll recipe, I actually split the dough in half after the first rise. Make dinner rolls out of one half, Roll out the other half put butter, cinnamon and sugar roll it up for perfect cinnamon rolls. Yum
Thank you for this lovely review, Suzanne!
These rolls are soft and fluffy. A tiny bit bland in my opinion though so I’m gonna try again and add a pinch more salt and sugar. I got rave reviews from my friends who tried them.
Hi Andrea! That’s great to hear. Let us know how they turn out with the modifications.
This is an excellent recipe. The only adjustment I made after following this recipe the first time, as originally written, was to adjust the sugar. I used just 2-1/2 tbsps.
That’s wonderful to hear, Dave. I’m glad you loved the recipe.
Family hit!! Wasn’t difficult actually kinda fun. Melt in your mouth goodness
Great to hear that it was a huge hit, Loretta! Thanks so much for your good comments and feedback.
I have never, in 50 years, been able to make perfect yeast bread. I followed this recipe to the letter and they came out flawlessly twice in a row. The perogi recipe on her site is also quite excellent. I will now come here first for recipes instead of just googling.
I’m so glad to hear that, Cooper! Thank you for sharing.
First time I made this. WOW was amazing. My boys and husband enjoyed the rolls so much. Thankyou for posting.
So glad to hear that! Thank you for sharing.
This recipe is a keeper. Very easy to make, the results are amazing. One of the best dinner roll recipe I’ve tried. They even taste great the next day.
Thank you for your great comments and feedback, RoseAnn. We’re so glad that you love it!
I’ve been searching for a “go-to” dinner roll recipe for years. This is it! They turned out perfect!! Moist and chewy but not heavy, sweat but also savory and light and tearable like bread should be. I’ve written the recipe down and added to my recipe box, thank you!
(I used 1% milk because it was on hand)
Hi Chris! That’s wonderful! So glad you found this recipe!
Natasha hello . This recipe was a smashing success ! Thank you for your teachings. Your the Best!!
That’s wonderful, Kathy! So glad it was enjoyed.
Can I make these into loaves instead of rolls? My rolls are ugly taste great but look all kinda crazy.. I was just curious.
Hi Nikki, I’m curious what happened with the rolls that they look crazy. Did you roll them as in the video? That helps to ensure they keep their shape. I haven’t tried this particular recipe for a loaf bread but it would be an interesting experiment. Check out all of our bread recipes here.