I’m telling you, these Best Ever Dinner Rolls are the softest, fluffiest things you’ll want on the table and will make store-bought rolls a sad memory.

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I adore these rolls. I love how the crust gives way to a pillowy inside that disappears on the plate.

I’m obsessed with the smell of warm yeast and melted unsalted butter, and how every bite makes me want another, and another. These are the Best Dinner Rolls Ever for Thanksgiving or just because.

They’re Dinner Rolls Easy Quick enough that I actually make them on busy nights, but they taste like I spent forever. Soft, slightly sweet, a little shiny on top.

I eat them plain, with butter, or used to sop up gravy. Totally addictive.

No regrets, ever.

Ingredients

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All purpose flour: Basically the structure and chew, the backbone of every fluffy roll.
Active dry yeast: It’s the little workhorse that makes rolls airy and light.
Granulated sugar: Adds subtle sweetness and feeds the yeast, so things rise nicely.
Salt: Balances sweetness and brings out real bread flavor, not just bland dough.
Whole milk: Makes crumbs tender and keeps rolls rich and soft.
Warm water: Helps yeast wake up, plus it loosens the dough a bit.
Unsalted butter (dough): Adds richness and keeps rolls moist without being greasy.
Unsalted butter (brushing): Basically gives that glossy, buttery finish and extra flavor.
Large egg: Binds the dough and gives color plus a slightly richer texture.
Vegetable oil: Keeps rolls soft longer, it’s a simple shelf-life helper.
Honey or maple syrup: Plus a mild sweet note and a friendlier crust color.
Coarse or flaky salt: Sprinkled on top for crunch and that pop of saltiness.

Ingredient Quantities

All purpose flour 4 cups (about 500 g)

Active dry yeast 2 1/4 teaspoons (1 packet)

Granulated sugar 1/4 cup (50 g)

Salt 1 teaspoon

Whole milk 1 cup warm (about 110 F / 240 ml)

Warm water 1/4 cup (about 60 ml)

Unsalted butter 4 tablespoons melted (for the dough)

Unsalted butter about 2 tablespoons melted for brushing

Large egg 1 (room temperature)

Vegetable oil or neutral oil 1 tablespoon (helps keep rolls soft)

Optional: honey or maple syrup 1 tablespoon (for a touch of sweetness)

Optional: coarse sea salt or flaky salt for sprinkling

How to Make this

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1. Warm the milk to about 110 F (it should feel warm, not hot) and stir in the sugar until mostly dissolved; sprinkle the yeast over the top and let it sit 5 to 10 minutes until foamy. If it never foams your yeast might be dead, dump and start over.

2. In a large bowl whisk together 3 1/2 cups of the flour and the salt. Make a well in the center and add the foamy yeast mixture, warm water, melted butter, oil, egg, and the optional tablespoon of honey or maple syrup.

3. Mix until a shaggy dough forms, then turn out onto a lightly floured surface and knead, adding the remaining flour a little at a time as needed, until the dough is smooth, elastic and slightly tacky, about 8 to 10 minutes by hand (or 6 to 7 minutes in a stand mixer with a dough hook).

4. Lightly oil a clean bowl, place the dough inside, cover with plastic wrap or a damp towel and let it rise in a warm place until doubled, about 1 to 1 1/2 hours. If your kitchen is cold, preheat the oven to 200 F for 2 minutes, turn it off, then put the bowl inside to rise.

5. Punch the dough down gently, turn it out, and divide into 12 to 16 equal pieces depending on how big you want your rolls. Shape each piece into a tight ball by tucking the edges under and rolling on the counter.

6. Place the rolls seam side down in a greased 9×13 inch pan or two smaller pans, spacing them evenly so they will rise into each other for soft sides. Cover loosely and let rise again until puffy and nearly doubled, about 30 to 45 minutes.

7. Preheat the oven to 375 F while the rolls finish their second rise. Beat a little egg wash from the reserved egg white or use a tablespoon of milk and brush lightly for extra shine if you want.

8. Bake the rolls in the preheated oven for 18 to 22 minutes, until golden brown on top and the internal temperature reaches about 190 F. Rotate the pan halfway if your oven heats unevenly.

9. As soon as they come out brush with the 2 tablespoons melted butter for a soft shiny top. If you like, sprinkle a few flakes of coarse sea salt over some of the rolls for contrast.

10. Let cool slightly in the pan for 10 minutes, then transfer to a wire rack or serve warm right away. These are best the day they’re made, but you can keep them wrapped and gently reheat to refresh.

Equipment Needed

1. Large mixing bowl (for proofing and mixing the dough)
2. Measuring cups and spoons (for flour, milk, sugar, salt, etc.)
3. Liquid measuring cup (for warm milk and water)
4. Whisk and wooden spoon or sturdy silicone spatula (for mixing)
5. Digital instant read thermometer (to check milk, dough and final roll temp)
6. Stand mixer with dough hook or a clean floured surface for hand kneading
7. Bench scraper or knife (to divide the dough into equal pieces)
8. 9×13 inch baking pan (or two smaller pans) and a brushable bowl of oil for greasing
9. Pastry brush (for egg wash and brushing melted butter)
10. Wire rack and kitchen towel or plastic wrap (for second rise and cooling)

FAQ

Q: Can I make the dough the night before?

Yes. Mix and knead the dough, then put it in a lightly oiled bowl, cover it, and chill overnight. In the morning let it sit at room temp for 30 to 60 minutes so the yeast wakes up, then shape and bake. Cold retardation gives better flavor, but the rise will be slower.

Q: My rolls turned out dense, what went wrong?

Usually it's under-kneading, not enough rise time, or the yeast was old. Knead until the dough is smooth and slightly springy, and do the bulk rise until it's about doubled. Also check your water/milk temp is around 110 F. Too hot kills yeast, too cold slows it way down.

Q: Can I substitute milk with non-dairy milk or water?

Yes, you can use unsweetened non-dairy milk like oat or soy for similar richness. If you use water only the rolls will be less tender and brown less; add a tablespoon of oil or extra butter to help keep them soft.

Q: How do I get a shiny, golden top?

Brush the shaped rolls with an egg wash (the recipe calls for one egg) or melted butter before baking. For extra shine, brush again right after they come out of the oven. If you skip the egg, butter still gives a nice color and flavor.

Q: Can I freeze the rolls?

Yes. Bake, cool completely, then freeze in a single layer on a tray, then transfer to a freezer bag. Reheat from frozen at 350 F for 10 to 15 minutes or thaw and warm. You can also freeze shaped rolls before the final rise; thaw and finish rising before baking.

Q: Any tips for really soft, pillow-y rolls?

Use warm milk, a little oil, and don't skimp on the butter in the dough. Don't overbake them, and brush with melted butter right after baking. Also, keep them covered with a clean towel while cooling so they retain moisture.

The Best Dinner Rolls Recipe Substitutions and Variations

All purpose flour: swap with bread flour for chewier, taller rolls (use same weight). For whole wheat use half whole wheat pastry + half AP to avoid dense rolls, and add 1-2 tbsp extra water because whole wheat absorbs more.
Whole milk: use buttermilk or plain yogurt thinned with a little water for tang and tenderness (use same volume). For non dairy try unsweetened oat or soy milk, warmed to the same temp.
Unsalted butter (dough): you can use melted margarine or vegetable shortening for similar softness, but flavor changes. If using coconut oil expect a subtle coconut note, use same amount.
Large egg: make a flax egg for vegan option (1 tbsp ground flax + 3 tbsp water, let sit 5 mins) or 1/4 cup applesauce for moisture, but you may lose some browning and structure.

Pro Tips

1. Make sure the milk isnt too hot when you add the yeast, or it will kill it. If the yeast doesnt foam in 10 minutes toss it and try again, better safe than sorry. Also if your kitchen is cold proof in the oven with the light on, not the oven turned on, it keeps the temp steady.

2. Don’t overdo the flour when kneading. The dough should be slightly tacky not dry as cardboard. Use a light dusting on your hands and counter, and add that last 1/2 cup flour a little at a time. Under-kneaded dough = dense rolls, over-kneaded = tough rolls.

3. Shape the balls tight by tucking edges under and rolling them on the counter until the surface is smooth. That little tension makes them rise up instead of out, and gives you taller, fluffier rolls. If seams pop open pinch them shut again.

4. Brush with butter right out of the oven for that soft shiny top, and if you want contrast sprinkle flaky salt on a few rolls only. To refresh leftover rolls, wrap in foil and warm at 300 F for 8 to 10 minutes, then unwrap and give a quick 1 minute blast under the broiler if you want crisp tops.

The Best Dinner Rolls Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

I’m telling you, these Best Ever Dinner Rolls are the softest, fluffiest things you’ll want on the table and will make store-bought rolls a sad memory.

Servings

servings

Calories

253

kcal

Equipment: 1. Large mixing bowl (for proofing and mixing the dough)
2. Measuring cups and spoons (for flour, milk, sugar, salt, etc.)
3. Liquid measuring cup (for warm milk and water)
4. Whisk and wooden spoon or sturdy silicone spatula (for mixing)
5. Digital instant read thermometer (to check milk, dough and final roll temp)
6. Stand mixer with dough hook or a clean floured surface for hand kneading
7. Bench scraper or knife (to divide the dough into equal pieces)
8. 9×13 inch baking pan (or two smaller pans) and a brushable bowl of oil for greasing
9. Pastry brush (for egg wash and brushing melted butter)
10. Wire rack and kitchen towel or plastic wrap (for second rise and cooling)

Ingredients

All purpose flour 4 cups (about 500 g)
Active dry yeast 2 1/4 teaspoons (1 packet)
Granulated sugar 1/4 cup (50 g)
Salt 1 teaspoon
Whole milk 1 cup warm (about 110 F / 240 ml)
Warm water 1/4 cup (about 60 ml)
Unsalted butter 4 tablespoons melted (for the dough)
Unsalted butter about 2 tablespoons melted for brushing
Large egg 1 (room temperature)
Vegetable oil or neutral oil 1 tablespoon (helps keep rolls soft)
Optional: honey or maple syrup 1 tablespoon (for a touch of sweetness)
Optional: coarse sea salt or flaky salt for sprinkling

Directions

Warm the milk to about 110 F (it should feel warm, not hot) and stir in the sugar until mostly dissolved; sprinkle the yeast over the top and let it sit 5 to 10 minutes until foamy. If it never foams your yeast might be dead, dump and start over.
In a large bowl whisk together 3 1/2 cups of the flour and the salt. Make a well in the center and add the foamy yeast mixture, warm water, melted butter, oil, egg, and the optional tablespoon of honey or maple syrup.
Mix until a shaggy dough forms, then turn out onto a lightly floured surface and knead, adding the remaining flour a little at a time as needed, until the dough is smooth, elastic and slightly tacky, about 8 to 10 minutes by hand (or 6 to 7 minutes in a stand mixer with a dough hook).
Lightly oil a clean bowl, place the dough inside, cover with plastic wrap or a damp towel and let it rise in a warm place until doubled, about 1 to 1 1/2 hours. If your kitchen is cold, preheat the oven to 200 F for 2 minutes, turn it off, then put the bowl inside to rise.
Punch the dough down gently, turn it out, and divide into 12 to 16 equal pieces depending on how big you want your rolls. Shape each piece into a tight ball by tucking the edges under and rolling on the counter.
Place the rolls seam side down in a greased 9×13 inch pan or two smaller pans, spacing them evenly so they will rise into each other for soft sides. Cover loosely and let rise again until puffy and nearly doubled, about 30 to 45 minutes.
Preheat the oven to 375 F while the rolls finish their second rise. Beat a little egg wash from the reserved egg white or use a tablespoon of milk and brush lightly for extra shine if you want.
Bake the rolls in the preheated oven for 18 to 22 minutes, until golden brown on top and the internal temperature reaches about 190 F. Rotate the pan halfway if your oven heats unevenly.
As soon as they come out brush with the 2 tablespoons melted butter for a soft shiny top. If you like, sprinkle a few flakes of coarse sea salt over some of the rolls for contrast.
Let cool slightly in the pan for 10 minutes, then transfer to a wire rack or serve warm right away. These are best the day they’re made, but you can keep them wrapped and gently reheat to refresh.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.