The Best Soft Dinner Rolls Recipe | Fluffy, Buttery & Easy Homemade Bread (Edit recipe)

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Looking for the perfect soft and fluffy dinner rolls that melt in your mouth? These homemade dinner rolls are light, buttery, and incredibly easy to make from scratch. With just a few pantry ingredients, you’ll get bakery-style rolls that pair perfectly with holiday feasts, weeknight dinners, or even as slider buns. Once you try these irresistible rolls, you’ll never go back to store-bought bread again!

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PREP TIME

20 minutes

COOK TIME

18 minutes

INGREDIENTS

7

Serves: 68

Ingredients

3.5 cup All Purpose Flour, sifted for best texture
0.25 cup Granulated White Sugar, granulated sugar
2.25 tsp Active Dry Yeast, make sure it’s fresh/active
1 tsp Salt, fine sea salt preferred
1 cup Milk, warm milk
1.5 cup Butter, Unsalted, melted, cooled slightly
1 Egg, room temperature

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Activate the yeast
In a small bowl, combine warm milk (1.0 cup), sugar (0.25 cup), and yeast (2.25 tsp).
Stir lightly and let sit for 5–10 minutes until foamy.
Mix the dough
In a large mixing bowl, whisk together flour (3.5 cups) and salt (1 tsp).
Add the yeast mixture, melted butter (0.25 cup), and egg (1).
Stir until a rough dough forms.
Knead
Transfer dough to a lightly floured surface.
Knead for 8–10 minutes until smooth and elastic (or use a stand mixer with dough hook for 5–6 minutes).
First rise
Place dough in a greased bowl, cover with a clean towel or plastic wrap.
Let rise in a warm place for 1–1.5 hours, or until doubled in size.
Shape the rolls
Punch down the dough to release air.
Divide into 12 equal pieces and shape each into a smooth ball.
Arrange in a greased 9×13 inch baking dish.
Second rise
Cover loosely and let rise again for 30–40 minutes, until puffy and nearly doubled.
Bake
Preheat oven to 375°F (190°C).
Bake rolls for 15–18 minutes, until golden brown on top.
Finish
Brush warm rolls with melted butter (2.0 tbsp).
Serve soft and warm.

Notes

Yeast: Always check that your yeast is fresh. If it doesn’t foam in warm milk after 10 minutes, discard and start again with new yeast.
Milk Temperature: The milk should be warm (around 110°F / 43°C). If it’s too hot, it can kill the yeast; too cold, and the dough won’t rise properly.
Flour Measurement: Spoon flour into your measuring cup and level it off for accuracy. Too much flour can make rolls dense.
Kneading: Proper kneading develops gluten, giving rolls their soft, fluffy texture. Dough should feel elastic and slightly tacky, not sticky.
First Rise Tip: If your kitchen is cool, place the covered bowl in a slightly warm (but turned-off) oven to help the dough rise faster.
Shaping: Keep dough balls smooth by tucking edges underneath and pinching the bottom before placing in the baking pan.
Brushing with Butter: Brushing right after baking keeps rolls extra soft and adds flavor. For extra shine, brush with an egg wash before baking.
Make-Ahead: Dough can be prepared, shaped, and refrigerated (covered) overnight. Let rise at room temperature for 1 hour before baking.
Freezing: Baked rolls freeze well for up to 2 months. Reheat in the oven at 325°F (165°C) for 8–10 minutes.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	72
Fat:	4 g
Carbohydrates:	6 g
Protein:	3 g
Cholesterol:	11 g
Sodium:	34 mg
Fiber:	0 g
Sugars:	1 g
Sugar Alcohol:	0 g
Calculated per serving.