Soft Dinner Rolls

Homemade dinner rolls are one of those small things that make a holiday meal feel special. These are soft and fluffy inside, golden on top and brushed with melted butter.

They use instant yeast, so there is no proofing step, and the dough can be kneaded by hand or with a stand mixer. Warm milk, butter, an egg and a little sugar make the crumb rich and tender.

If you are short on time on the big day, shape the rolls the night before and let them rise in the fridge, or bake them weeks ahead and freeze.

Why You’ll Love This Recipe

• Soft, fluffy and buttery
• Instant yeast, no proofing needed
• Make ahead or freeze
• Only pantry ingredients

Ingredient Notes

Instant yeast: Also sold as rapid-rise or bread machine yeast. If you only have active dry yeast, use the same amount but let it sit in the warm milk with the sugar for 5 to 10 minutes until foamy first.

Milk temperature: Warm the milk to about 110°F (43°C), like a warm bath. Too hot can kill the yeast.

Flour: Spoon and level, or weigh: 3 1/2 cups is about 420 g. Add the last half cup slowly; the dough should be soft and slightly tacky.

See the recipe card below for full measurements.

How to Make Soft Dinner Rolls

1. Mix the dough

   In a large bowl or stand mixer, combine the warm milk, yeast, sugar, melted butter, egg and salt. Add 3 cups of the flour and mix until a shaggy dough forms. Add the remaining flour a little at a time until the dough pulls away from the bowl.

2. Knead

   Knead by hand on a lightly floured surface for 7 to 8 minutes, or 5 to 6 minutes with a dough hook on medium-low, until smooth and elastic. It should feel soft and slightly tacky but not stick to your hands.

3. First rise

   Place the dough in a greased bowl, cover and let it rise in a warm spot for about 1 hour, until doubled in size.

4. Shape

   Grease a 9x13 inch pan. Punch down the dough and divide it into 12 equal pieces (about 65 g each). Roll each into a smooth ball by cupping it under your hand on the counter, and place in the pan in 3 rows of 4.

5. Second rise

   Cover and let rise 30 to 45 minutes, until puffy and touching each other. Heat the oven to 375°F (190°C) during this rise.

6. Bake

   Bake 18 to 22 minutes, until golden brown on top. The center of a roll should read about 190°F (88°C) on an instant-read thermometer.

7. Butter and serve

   Brush the hot rolls with the melted butter. Cool in the pan for 10 minutes and serve warm.

Tips for the Best Results

• Use a kitchen scale to divide the dough so the rolls bake evenly.
• A warm spot for rising: an oven with only the light turned on.
• Do not add too much flour. A slightly tacky dough makes the softest rolls.
• Brushing with butter right out of the oven keeps the tops soft.

Common Mistakes to Avoid

Substitutions

• Whole milk: 2% milk or unsweetened oat milk.
• All-purpose flour: Bread flour for slightly chewier rolls.
• Granulated sugar: Honey, same amount.

What to Serve With It

• Easy roast turkey
• Creamy butternut squash soup
• Slow cooker beef pot roast
• Homemade chicken noodle soup

Storage and Reheating

Fridge: Keep baked rolls in an airtight bag at room temperature for 2 to 3 days.

Freezer: Freeze baked, cooled rolls in a freezer bag for up to 3 months. Thaw at room temperature.

Reheat: Warm wrapped in foil at 300°F (150°C) for 10 to 12 minutes. To make ahead, shape the rolls, cover and refrigerate overnight, then let them sit at room temperature 45 to 60 minutes before baking.

Tools That Make This Easier