Soft, Buttery Homemade Dinner Rolls Recipe

Learn how to make the fluffiest, most tender dinner rolls from scratch. These buttery, soft rolls are a favorite at holiday meals and make an exceptional side for weeknight dinners. They’re simple to prepare, forgiving for beginner bakers, and deliver warm, pillow-like bread that practically melts in your mouth when served fresh from the oven.

Every Thanksgiving and Christmas we make a batch of these rolls. Once you try soft, homemade dinners rolls made the right way, you’ll see why they’re a holiday essential. They’re also quick enough to add to a regular weeknight menu and pair beautifully with soups, roasted vegetables, or any main course.

These rolls rely on a few basic pantry staples and a short rise schedule to create a light interior and golden, buttery tops. You don’t need special equipment — a stand mixer helps but all mixing and kneading can be done by hand. Read through the steps below, gather your ingredients, and you’ll be rewarded with a tray of irresistible rolls.

Ingredients

These ingredients yield approximately 15 dinner rolls. Quantities are precise to ensure consistent results, so measure carefully when possible.

• 1 cup warm whole milk (heated to about 110°F)
• 1 packet active dry yeast (about 2 1/4 teaspoons)
• 3 tablespoons granulated sugar
• 2 teaspoons kosher salt
• 6 tablespoons salted butter, cubed and softened, plus more for greasing the pan
• 1 large egg + 1 egg yolk, at room temperature
• 3¼ cups all-purpose flour, plus more for dusting (bread flour may be used for a chewier texture)
• 2 tablespoons salted butter, melted and cooled, for brushing
• Flaky salt (optional, for sprinkling)

How to Make Dinner Rolls

1. Activate the yeast. In a large bowl, whisk together the warm milk, yeast, and sugar. Let the mixture sit for about 10 minutes until it becomes foamy. (If you’re using instant yeast, skip this step and add the yeast directly with the dry ingredients.)
2. Add the remaining ingredients. To the yeast mixture, add the salt, softened cubed butter, the whole egg, and the egg yolk. Mix to combine. Then add flour gradually, about one cup at a time, mixing and scraping the bowl as needed until a shaggy dough forms.
3. Bring the dough together. Continue mixing until the ingredients form a cohesive dough. It will be slightly sticky at first; that’s normal.
4. Knead by hand. Turn the dough out onto a lightly floured surface and knead for about 8 minutes. Dust the dough with small amounts of flour as you work so it becomes smooth and elastic. If using a stand mixer with a dough hook, mix on low for about 5 minutes, then finish with a few minutes of hand kneading.
5. Check for readiness. Knead until the dough is smooth and springy — it should gently bounce back when you press it with a finger.
6. First rise. Lightly grease a large, clean bowl with a neutral oil or a little olive oil. Place the dough inside, cover with a damp towel or plastic wrap, and set in a warm place to rise until doubled in size, about 1 hour.
7. Divide the dough. Turn the risen dough onto a clean, unfloured surface and divide it into 15 equal pieces. A kitchen scale will help: each piece should be near 60 grams.
8. Shape the rolls. To form each piece into a ball, pull the edges of the dough toward the center to create surface tension, then flip it over and cup your hand while rolling in small circles until the top is smooth and taut.
9. Second rise. Lightly grease a 9×13-inch baking dish with butter. Place the shaped dough balls in the dish, leaving a little space between them. Cover loosely and let rise in a warm place for about 1 hour, or until puffy. With about 15 minutes remaining, preheat the oven to 350°F.
10. Bake and finish. Remove the cover and bake the rolls at 350°F for 18–20 minutes, until the tops are golden brown. While the rolls bake, melt and cool 2 tablespoons of butter for brushing. As soon as the rolls are out of the oven, brush them with the melted butter and, if desired, sprinkle lightly with flaky salt. Serve warm.

Tips for Success

• Substituting instant yeast: If you use instant yeast, there’s no need to proof it in the milk first. Add it directly with the flour and proceed with mixing.
• Room temperature ingredients: Bring eggs and butter to room temperature before mixing. Cold ingredients make it harder for the dough to come together evenly.
• Flour choice: All-purpose flour gives a tender roll, while bread flour will produce a slightly chewier texture. Either works well.
• Warm proofing spot: If your kitchen is cool, create a warm, draft-free proofing environment by turning the oven on for 30–60 seconds, then turning it off and placing the covered dough inside the closed oven. The internal heat helps the dough rise. Aim for an environment around 75–85°F if possible.
• Make ahead: To bake the next day, shape the rolls, place them in the greased dish, cover tightly, and refrigerate overnight. Allow them to come to room temperature and finish the final rise before baking.
• Reheating and storing: Reheat gently in a low oven or microwave briefly before serving. These rolls freeze well; wrap cooled rolls tightly and store in the freezer for up to a month.

More Bread Recipes to Try

If you enjoy making bread, try these other favorites: Rosemary Garlic Bread, Cinnamon Raisin Bread, and Country Sourdough Bread.