This Soft Dinner Rolls Recipe makes pillowy, golden rolls that are perfect for any meal. They're warm, fluffy, and so good you'll want to make them again and again.
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Why This Recipe Works:
- Fluffy: The rolls rise beautifully for a soft, cloud-like texture.
- Simple: Easy-to-follow steps make it great even for beginner bakers.
- Versatile: Works for weeknight dinners, holidays, or sandwiches.
- Make-Ahead: Can be prepped in advance and baked fresh when needed.
I love fresh homemade bread. A lot of the time, I'll make my no-knead bread without a dutch oven, but sometimes I crave a fluffy dinner roll. Similar to my fluffy sweet potato rolls, these turn out soft and delicious!
What This Recipe Needs
Warm Whole Milk: The temperature should be between 105°F and 110°F. If it's hotter than 110°F, it can kill the yeast, and the bread won't rise. I like to use milk because the added fat creates a more tender roll. 2% milk will also work.
Yeast: I like to use instant yeast for this recipe, but active dry works too. If using active dry, it might take slightly longer for the dough to rise and you will want to proof it with the warm milk.
Unsalted Butter: Butter creates an ultra-soft texture!
Flour: All-purpose or bread flour works; use the spoon and level method to measure, or weigh out 420g of flour.
Extra Butter: I love to coat the top of these with a little extra butter! It gives them a lovely shine and even more flavor!
Yeast Substitution
Yeast: If you don't have instant/rapid rise, you can use Active Yeast.
Heat the milk until it is between 105-110°F, add the yeast and sugar and allow to activate for 5 minutes.
Then mix the milk mixture into the flour, salt, egg, and melted butter until the dough forms. the dough will take longer to double in both the first and second rise.
Expect up to 2 hrs. for the 1st rise, and 1 hr. for the second.
How to Make Soft Dinner Rolls?
- Step 1: In a large bowl combine flour, sugar, salt, instant yeast, and salt.
- Step 2: In a microwave safe dish, heat butter, and milk until milk is just warm and butter is melted.
- Step 3: Mix the warm liquid and the egg into the flour mixture until a dough forms. Then knead for 5-10 minutes until the dough is sticky. If using a stand mixer, after the dough forms, switch to a dough hook attachment and knead for 5 minutes.
- Step 4: Transfer the dough to a clean bowl and lightly cover it with a clean kitchen towel or plastic wrap.
- Step 5: Place the bowl in a warm spot in the kitchen until it has doubled in size, ~45 minutes.
- Step 6: Once doubled, punch the dough down and turn it out onto a lightly floured surface. Divide dough into 9 pieces.
- Step 7: Roll each piece into a ball and then place in greased 9x9 dish.
- Step 8: Lightly cover and allow to rise until doubled, about ~45 minutes.
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- Step 9: Once doubled, bake in preheated oven until golden brown.
- Step 10: Once done baking, remove from the oven and brush with melted butter and enjoy.
Variations
Herbs: Add 2 tablespoons of fresh or dried rosemary, thyme, or oregano to the flour mixture. Or combine 2 tsps of each herb for a tasty combo!
Garlic: Add 1 teaspoon of dried garlic powder to the flour mixture.
Cheese: Add 1 cup of shredded cheddar cheese to the flour mixture.
Butter: Use my garlic herb butter to brush on top for a tasty treat.
Expert Tips
Overnight Instructions: Prepare the recipe through the second rise and roll shaping. Once you have shaped your rolls and placed them in the baking dish, cover them with plastic wrap (making sure to create a tight seal), and refrigerate overnight, for up to 15 hours.
Refrigerating will slow the second rise, preventing the dough from overproofing. Three hours before you bake, remove the dough from the refrigerator and allow it to come to room temperature. Continue with the baking instructions.
Dough Freezing Instructions: Prepare the recipe through the second rise and roll shaping. Once you have shaped your rolls and placed them in the baking dish, cover with plastic wrap (you want a tight seal), and freeze for up to 3 months.
You can move the frozen balls of dough to a bag once they're frozen to save freezer space, as they won't be sticky anymore. Keep frozen for up to 3 months.
When ready to bake, arrange the frozen dough balls in a greased baking dish, cover, and let them thaw for 4-5 hours. Then bake as directed in the instructions.
These rolls are great when dipped in green chile stew, served alongside chuck roast, used in my Thanksgiving Sandwich, or paired with hot artichoke dip or Knorr spinach dip. Anyway you eat them, they are delicious!
Frequently Asked Questions
The combination of yeast, warm milk, and butter helps create a tender dough. Proper rising time ensures light, airy rolls.
Yes-shape the rolls, cover, and refrigerate overnight. Let them come to room temperature and rise before baking.
Keep cooled rolls in an airtight container at room temperature for up to 3 days. Warm them in the oven or microwave before serving.
Absolutely! Freeze baked rolls in a sealed bag for up to 3 months. Reheat in the oven until warm and soft again.
Yes! To make 16-18 rolls, double all the ingredients but follow the same instructions.
More Related Recipes
If you like this recipe, be sure to check out my other favorites, including old-fashioned salmon patties, filet medallions with blackberry sauce, sour cream mashed potatoes, an open-faced hot turkey sandwich with gravy, leftover turkey enchiladas, and this delicious brie and bacon grilled cheese.
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Soft Dinner Rolls
Ingredients
- 1 cup whole milk warm, but no hotter than 110°F
- 1 tablespoon instant yeast or one standard packet*
- ¼ cup white sugar
- 1 large egg
- ¼ cup unsalted butter Cut into four pieces
- 3 ½ cups flour 420 grams
- 1 teaspoon salt
- 1 tablespoons unsalted butter melted
Instructions
- In a large bowl, or a stand mixer bowl, combine flour, sugar, yeast, and salt.1 cup whole milk, 1 tablespoon instant yeast, ¼ cup white sugar
- In a microwave-safe dish, heat your butter and milk. Heat for 30-second intervals, stirring in between, until your mixture is warm and the butter is melted. The temperature on an instant-read thermometer should be between 115°F and 130°F*.1 large egg, ¼ cup unsalted butter, 3 ½ cups flour, 1 teaspoon salt
- Mix the warm liquid and the egg into the flour mixture until a dough forms. Then knead for 5-10 minutes until the dough is sticky. If using a stand mixer, after the dough forms, switch to a dough hook attachment and knead for 5 minutes.
- 1st Rise: Lightly grease a bowl with oil or nonstick spray (like Pam). Transfer the dough to a clean bowl and lightly cover it with a clean kitchen towel or plastic wrap. Place the bowl in a warm spot in the kitchen until it has doubled in size, ~45 minutes.
- Once doubled punch the dough down and turn it out onto a lightly floured surface. Divide dough into 9 pieces and roll into balls. Grease a 9x9 baking dish and place rolls evenly spaced in it.
- 2nd Rise: Loosely cover the baking dish with a dish towel or plastic wrap, and allow rolls to rise in a warm place until doubled ~45 minutes.
- Adjust oven rack to the lower third of the oven (to prevent roll tops from burning), and preheat oven to 350F°. Bake rolls for 20-25 minutes. The tops of the rolls should be golden brown. If rolls are browning too quickly, cover with foil.
- Once rolls are cooked, remove from the oven and brush with melted butter.1 tablespoons unsalted butter
Notes
- Yeast: If you don't have instant/rapid rise, you can use Active Yeast, but heat the milk until it is between 105-110°F, add the yeast and sugar, and allow to activate for 5 minutes. Then mix the yeast/milk mixture into the flour, salt, egg, and melted butter until the dough forms. The dough will take longer to double in both the first and second rise (expect up to 1.5-2 hrs for the 1st rise, and 1 hr for the second).
- Overnight Instructions: Prepare the recipe through step 6. Once you have shaped your rolls and placed them in the baking dish, cover them with plastic wrap (making sure to create a tight seal), and refrigerate overnight, for up to 15 hours. Refrigerating will slow the second rise, preventing the dough from overproofing. 3 hours before you bake, remove the dough from the refrigerator and allow it to come to room temperature. Continue with baking instructions in step 7.
- Dough Freezing Instructions: Prepare the recipe through step 6. Once you have shaped your rolls and placed them in the baking dish, cover with plastic wrap (you want a tight seal), and freeze for up to 3 months. You can move the frozen balls of dough to a bag once they're frozen to save freezer space, as they won't be sticky anymore. Keep frozen for up to 3 months. When ready to bake, arrange the frozen dough balls in a greased baking dish, cover, and let them thaw for 4-5 hours. Then bake as directed in step 7.
- Baked Rolls Freezing Instructions: Freeze baked rolls that have cooled completely in an airtight baggie for up to 3 months. Allow them to thaw overnight in the refrigerator before eating. Reheat in the microwave or in the oven at a low temperature (~300°F).
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