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.
This post may contain affiliate links. Read my disclosure policy.
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
Has anyone substituted the flour with Gluten Free flour instead for the Soft Dinner Roll Recipe?
Hi Marie, I haven’t tested this as a gluten-free recipe so I won’t be able to provide any suggestions for additional modifications.
I just did yesterday with an all purpose GF flour and my rolls were hard as rocks. Still tasted fine. I’ve been trying to figure out what went wrong. I also used instant yeast.
Hi Natasha, can i use castor sugar instead? thanks
Hi Alicia, I haven’t tested that but I think it could work fine. I don’t see why not. I hope you love the dinner rolls!
Can this recipe be cut down by half?
That should work, Lynne. Several of our readers have reported great results halving it.
These are seriously the best dinner rolls! The recipe is so easy with simple ingredients. My family went crazy over them. I will certainly be making them again. Thank you Natasha for this! My family now thinks I am Betty Crocker thanks to you 🙂
You’re so welcome! It makes me so happy knowing that you were able to make something great for your family. All the best!
Thank you very much for the recipe. I don’t have dry yeast. Can I use instant yeast? If yes what amount of instant yeast can I use for this recipe.
Hi Ruth, 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!
Hi Natasha, Tried the dinner rolls. Was very easy to make. Turned out very soft and fluffy.
So glad it was a success! Thanks for the great review too.
Hi Natasha!
I have made these rolls several times and they always come out amazing. The only issue I have been having is getting the rolls to be a uniform size. Do you have any tips on how to measure the dough before you form them? Thanks!
Hi Jen, I normally eyeball it while cutting the log of dough. Maybe our readers have some great times for us?
Eat the big ones first! 🙂
Thanks for the nice feedback, Judith!
I eyeball also, but cut the dough ball into four pieces then each 1/4 into thirds.
I should clarify. I make a half recipe which would be only 12 rolls.
Hi natasha . Should we preheat the oven before baking
Hi Anjum, yes, the oven should always be preheated first. Great question.
Thanks😊
Easy recipe, they turned out great. Highly recommend
Thank you for the wonderful review!
Hi Natasha: I seem to be the only one here who is not able to get this right. My rolls were flat, dense and not airy at all. Do you have a video ? I wonder if I am not forming the rounds correctly. The dough rises fine. Just not airy or fluffy UPON FINISHING. kinds flat and dense. Also used half and half and 2% in equal proportions because I didn’t have whole milk. Is that the problem
Hi Rubi, did you possibly use too large of a pan? It helps with the rise if they are touching once they rise and bake up. The milk should have been ok. Also, did you make sure the yeast did not get overheated (not above 100˚F) while rising? Putting them in too hot of an oven for a quick rise could deactivate the yeast.
I made these tonight, and received so many compliments. The honey butter with these rolls are out of this world. Thank you so much for sharing this recipe!
You’re welcome! I’m so happy you enjoyed it!
I made this dinner rolls tonight! It was so good! Although I used rapid yeast instead…since that’s all I have in my kitchen! Your recipes never failed me! Thank you Natasha! Merry Christmas!!!❤️
Oh that’s wonderful! I’m so glad you had great success with the rapid rise yeast. Did you change anything in the process or just make the rolls the exact same way as stated in the recipe?
I follow your recipe. The instant yeast works perfect! It actually rises well! I did mentioned you on my instagram so you can see how it turned out :-). It is soft and tasty! I have always love your recipes! So easy to follow! And Oh I made your Lasagna to go with the rolls! My hubby loves the cheese’s on it! Our Christmas Eve was one of the best we had (nothing beats home cook meals) :-). Thanks Natasha!!!
Thank you so much for sharing that with me! I sure appreciate it.
I am making these rolls to go with my chowder tonight. Can I use a food processor to mix the dough? Not experienced in baking as you may be able to tell.
Hi Tina, I haven’t tested that in a food processor to advise. If any of our readers have we’d love to know how that worked out for you.
These rolls turned out great! This was the first time I have tried making homemade yeast rolls and never thought it could be this easy. They actually reminded me of my childhood favorite, Chinese Cocktail buns. This might be a good base recipe for me to experiment with to make Chinese buns. Thank you Natasha!
You’re welcome, Rosie! I’m so glad you enjoyed that.
If you are searching for the ultimate homemade yeast roll…stop here!! I have made rolls for years I have always used the same recipe. However, the rolls turned out denser and heavier than I really desired. This year, I found this recipe and decided to try something new for Thanksgiving.
The rolls were easier to make, and I could tell from the dough that they were much lighter. My family loved them, so did I. My husband actually said that they were the best part of the meal this year.
That’s so great, Beth! Thank you for that awesome review!
1 1/2 TABLESPOON of yeast to a 4 cup flour recipe? Wow, that is 2 packets, right? Seems like a lot.
Can I give more than 5 stars to this recipe?
Thank you Natasha, I made delicious light, soft, puffy dinner rolls!
You’re so nice and I’m so glad you loved the dinner rolls. Thank you for the amazing review. Did you try the honey butter? yum yum!
Could gluten free flour be used in this recipe? Thanks!
Hi Bobbie, I haven’t tested this as a gluten-free recipe so I won’t be able to provide any suggestions for additional modifications.
Easy to make. Taste delicious. I used instant yeast, and the recipe still works. Who needs store bought dinner rolls? Not me
Homemade is best we always say! Thank you for that great review, Sara!
I only have 1% milk, is there a substitute I could use?
Hi Shawna, I haven’t tested that with 1% to advise. If you experiment, let me know how you liked the recipe.
Hi Natasha, in order to preheat the oven, do I preheat it at 350F (180 degree Celsius) for about 10 minutes?
Once your oven has reached 350˚F that is enough and it is preheated sufficiently.
I can’t wait to try these rolls for our holiday meal! I already give it 4 stars because I’ve never eaten anything on this site that’s failed me yet. My mom makes the best bread, but she almost 80 and doesn’t do all the work anymore so now it’s my job. I will put a spin on this and put herbs and dried onion, and put up a picture!
I’m so curious about the add-ins. If that works well for you, I would love to know how much of everything you added and at what point in the process you are adding them.
If preparing a day before, do you refrigerate dough after first rise then next day take out 1 hour before and let stand to room temperature, and proceed with shaping into balls.
Hi Susana, I have done that with my overnight cinnamon rolls and refrigerate the dough before the last rise, but haven’t tested with these. With the dinner rolls, I bake them the day before, cool to room temp then cover and keep at room temp overnight and just heat in a warm oven until they are warm to freshen them up.
Thanks a million, Tasha, it was scrumptious and really easy!
But I have a question. Mine wasn’t glossy from the outside as yours although I brushed it with butter as soon as I took it out of the oven.
Do I use egg wash?
Hi Yousra, I only used melted butter to brush the tops. If you do want them extra glossy, egg wash is a good option.
Can I make the dough ahead of time without baking them until the day I need them? If this is feasible, should I roll them into the balls and let them sit that way?
Hi Michelle, If you leave them unbaked for too long they could collapse. The best thing to do is to reheat baked dinner rolls in the oven for about 5 minutes, right before serving. They will be just as great.