Is there anything better than the smell of freshly baked dinner rolls straight from the oven? It’s pretty hard to beat. This is my absolute favorite recipe for making the most delicious sweet, soft and buttery rolls ever and it’s so easy! The hardest part is waiting for the dough to rise. Whether you serve these rolls alongside your Thanksgiving dinner, dunk them into soups, or use them for sandwiches they’re guaranteed to be a family favorite!
What you’ll need to make this recipe
Yeast – I use fast action yeast and let it activate in warm milk with a little sugar which feeds the yeast and encourages it to activate. Make sure your yeast hasn’t expired or it won’t work.
Butter – this is such a key ingredient for creating such a rich and buttery dough. The butter is melted to be incorporated into the dough and then more melted butter is brushed on top of the rolls after baking to give the rolls that nice sheen.
Milk – this is another essential ingredient for creating that soft and fluffy texture we all love. Make sure to use whole milk because it contains more fat and will create a richer dough. I also recommend using a thermometer to make sure the milk is at the correct temperature before adding the yeast to it, if it’s too hot the yeast won’t work and your dough won’t rise.
Flour – I use organic all-purpose flour for this recipe although regular all-purpose flour or bread flour will also work.
How to make Dinner Rolls
1. Warm the milk then pour into bowl of stand mixer and add half the sugar, and the yeast. Cover and set aside to let the yeast activate.
2. Add the melted butter, egg, half the flour, remaining sugar, and the salt.
3. Whisk together then add the remaining flour and mix using your dough hook until the dough comes together in a ball.
4. Continue mixing for about 2 minutes to knead the dough then finish off by hand until smooth and bounces back when pressed.
5. place in an oiled bowl, cover with plastic wrap and place in a warm place to rise until doubled in size.
6. Once risen, remove dough and divide it into pieces then shape into balls.
7. Place on a buttered 9×13 baking dish then cover and allow to rise another hour.
8. Bake until golden then brush with melted butter and enjoy.
Pro tips for making this recipe
- The temperature of the milk is important so I recommend using a thermometer. If the milk is too hot let it come to temperature before using it.
- Don’t place the dough in a place that’s too warm like direct sunlight or it’ll prevent the dough from rising properly.
- You can use lower-fat or nondairy milk to make these rolls but you won’t get quite the same soft texture and delicious flavor as you would if you use whole milk.
- Check the expiry date of your yeast, if it’s out of date it won’t work properly!
- To make sure your rolls are perfectly even you can weigh each piece of dough to 70g balls before rolling. Otherwise, go with the size of a golf ball and try to roll them the same size.
- If you don’t have a baking dish you can use cake pans or baking pans of any kind as long as they are deep-sided.
- Remember to brush the rolls with melted butter after baking that’s what gives dinner rolls their signature look and it just adds to the flavor!
Frequently Asked Questions
My rolls are dense, what did I do wrong?
Dense rolls mean that you’ve added too much flour, this can easily happen if you don’t measure the flour correctly. As always the most accurate way to measure flour is by using a kitchen scale but if using cups make sure you spoon the flour into the cups and level it off with a knife. Do not scoop straight from the bag or you’ll likely measure out too much flour.
Can I make these without a stand mixer?
Absolutely, a stand mixer makes the process much quicker and easier but you can totally do it by hand and get the same perfect results. You’ll just need a little extra elbow grease when kneading the dough (it’ll take around 10 minutes to knead).
Can I prepare these ahead of time?
Yes, you can prepare the rolls up until the point of placing them in the buttered baking dish. Cover them with plastic wrap then keep refrigerated for 1-2 days before baking.
Can I freeze the dough?
You can freeze the dough before baking, I recommend placing the rolls in disposable foil trays then freezing. Let the dough thaw completely before baking. You can also freeze any leftover baked rolls!
What can I serve them with?
Dinner rolls can be served with absolutely anything from a hearty stew, to dunk into a big bowl of soup, serve them with pasta, a roast dinner or make them into sliders, sandwiches, and more!
Looking for variations?
You can add any herbs or spices you like to these dinner rolls such as chopped rosemary, Italian seasoning, or garlic. You can also add in some grated cheddar cheese or mozzarella to make a cheesy version or why not fry some garlic with butter to brush over the top, delicious!
If you love this recipe try these out!
If you’ve tried these Dinner Rolls then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Dinner Rolls
Ingredients
- 1 cup whole milk, warmed to about 110°F (240ml)
- 2 + 1/4 tsp yeast 1 packet
- 3 tbsp granulated sugar divided
- 1 large egg
- 5 tbsp unsalted butter melted, plus more to brush on tops (71g)
- 1 teaspoon salt
- 3 1/4 cups all-purpose flour divided (390g)
Instructions
- Warm the milk to 110F then pour into bowl of stand mixer and add half the sugar, and the yeast. Cover and set aside for 7 minutes. Melt butter while waiting.
- Add the melted butter, egg, half the flour, 195g or about 1 and 1/2 cups, remaining sugar, and the salt.
- Whisk together and scrape the bowl down then add the remaining flour and mix on medium using your dough hook until the dough comes together in a ball 2-3 minutes.
- Continue mixing for about 2 minutes to knead the dough then finish off by hand until smooth and bounces back when pressed.
- place in oiled bowl, cover with plastic and place in a warm place to rise for 1.5-2 hours or until doubled in size.
- turn out onto your counter then press down and divide into 15-16 pieces.
- Pinch the corners together so one side is smooth and rounded then turn upside down so the smooth side is facing up.
- Cup the ball with your hands and move in a tight circular motion. This will pull the edge down and in creating a nice roll.
- Place on a buttered 9x13 baking dish, or a few cake pans then cover with plastic wrap and allow to rise another hour.
- Preheat the oven to 350F/180C.
- Bake for about 20 minutes on the lower rack. Once baked brush with melted butter and enjoy.
Video
Notes
- The temperature of the milk is important so I recommend using a thermometer. If the milk is too hot let it come to temperature before using it.
- Don't place the dough in a place that's too warm like direct sunlight or it'll prevent the dough from rising properly.
- You can use lower-fat or nondairy milk to make these rolls but you won't get quite the same soft texture and delicious flavor as you would if you use whole milk.
- Check the expiry date of your yeast, if it's out of date it won't work properly!
- To make sure your rolls are perfectly even you can weigh each piece of dough to 70g balls before rolling. Otherwise, go with the size of a golf ball and try to roll them the same size.
- If you don't have a baking dish you can use cake pans or baking pans of any kind as long as they are deep-sided.
- Remember to brush the rolls with melted butter after baking that's what gives dinner rolls their signature look and it just adds to the flavor!
