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. And, if you have leftover rolls, they will make a scrumptious Thanksgiving Stuffing.
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
Can I halve this recipe? Will it still work?
Hi Hilary! Yes, you can make half. I hope you love them!
I have made these dinner rolls twice now & each time everyone is shocked i made them because they turn out so perfect & delicious every time! 100/10!
These little buns are great, my family loves them! Question can you double this recipe?
I bet this will work great doubled. I hope you love this recipe!
I just did. It’s a lot of dough, and probably the limit of your average stand mixer.
Ahead of Thanksgiving, I experimented with these a little (so you don’t have to!). I divided my 15 rolls (~62 grams each) into three batches.
One, I baked as you normally would, following the recipe. They are terrific as-is. You don’t have to change a thing if you’re planning to bake and eat right away.
The second batch, I par-baked. About 15 minutes or so, until it was lightly browned on top. I froze these, took them out a few days later, allowed to sit out while the oven came to 350, and baked another 15 minutes or so. Still very good. A little crustier this way, and my husband claims, a little denser on the inside. I couldn’t tell the difference besides the tops being more crusty.
The third batch, I froze after the first rise, then allowed to thaw and rise. Took a few hours, but baked per the original directions, baked up beautifully and could not tell the difference between this and the first batch. The appearance was a little different, but only if you’re looking closely.
Thank you so much for sharing that with us. It will be very helpful for those who would like to make them ahead.
Thank you for sharing! You are so thoughtful 😁 I might even do this myself!
Hi Natasha,
I assume you could sub honey in this?? Also, would adding an egg be beneficial?
Thanks for sharing all your delicious recipes!!
Hi Eric! One of our readers shared this comment “These dinner rolls are amazing and fluffy. They are always a big hit with our guests. I make one substitution though. I replace 1/3 cup of granulated sugar with 1/3 cup of honey as it is my personal preference to use honey when making breads” As for eggs, I have tested with and without and the recipe works best as written.
Hi! Can I make bigger rolls following same recipe?
HI Ruby, I think that would work to make the rolls each a little larger. It may need to proof and bake slightly longer once the rolls are shaped.
Could I use 2% milk for these. I am thinking of trying this recipe this year for something different.
Hi Kristina! That would be fine to use. I hope you love the recipe!
I love your energy and always being a jokester. I was so excited to make these for T-Day I was going to make a freeze before second rise. But had a feeling I should test these out, I used bread flour and had to add a couple teaspoons more to have them not sticky. They came out a little bready. Glad I tested them I would NOT use bread flour for these ONLY AP flour.
Hi Natasha, could you use this recipe to make Bierock, a stuffed bun?
Hi Darlene, I’ve never made them but I imagine it could work. Let us know how it turns out if you try it.
Hello Natasha.
What are the storing steps for making the dough ball and refridgerating over night?
I have made the dough and will allow it to rise for the 2 hours, but intend on baking them the next day in the morning.
Please and thank you.
Hello Gladys! Please go to this section of the recipe “How to Make Dinner Rolls Ahead of Time” I have some refrigerating and freezing tips there.
I made these rolls just as the recipe was written a couple weeks before Halloween this year. I’ve been requested to make them for Thanksgiving and I’m going to make at least a triple recipe, but I’m going to try one batch using King Arthur’s Bread Flour. I know from experience Bread Flour offers more of a “chew” than AP flour. I’ll post an update after the holiday.
Just a FYI I did use the bread flour and they came out more bready, not fluffy like I wanted. But it’s also a personel preference. They where still really good.
I made the a couple of days ago and they are terrific. My wife and I can’t stop eating them. I am going to make them for our family Thanksgiving dinner.
So happy to know they were a hit, Gary!
Can bread flour be used for these dinner rolls?
Hi Gloria! 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.
Can the recipe be doubled or would I need to make 2 separate batches? Dough can be tricky.
I bet this will work great doubled. I hope you love this recipe!
I thiink I’ve let my dough either dry out in the refrigerator before the 2nd rise or I added too much flour in the beginning. Is there a way to salvage them or are they a lost cause?
Hi Deeadra! It’s hard to say. I’m not sure how to help the dough. You may just have to continue and see how it turns out.
Can you use Quick rising yeast in this recipe?
Hi Tammy! With instant yeast, you’d skip the proofing step initially and just whisk together the wet ingredients then add yeast with your first cup of flour. I hope that helps.
Can these be frozen for future use? At what point?
Hi Rachel, they sure can be. See the “How to Make Dinner Rolls Ahead of Time” section of the recipe post for the details.
making for the first time today. I wanted to know if these rolls are freezer friendly and if so how long can they remain frozen. Just love your recipes
Hi Catherine! Yes, they can be frozen. See the section above for storage instructions. I hope you love them!
These rolls are delicious. We have a couple of non-dairy family members. Can these rolls be made using non-dairy milk?
Hi Nancy! I’m so glad you loved the recipe. Yes, you can use a DF alternative.
Bestest ever. Make them for sliders. Make them for turkey day and xmas every year.