Soft dinner rolls are a timeless classic, and this homemade version delivers everything you want: a pillowy-soft texture, rich buttery flavor, and a light, flaky crumb.
Made with just 7 simple ingredients, this beginner-friendly yeast recipe is easy to follow and nearly foolproof. Whether you’re baking for a holiday table, weeknight dinner, or make-ahead meal, these rolls are guaranteed to steal the spotlight from the main dish.
❤️ Why You’ll Love This Recipe
• Pillow-Soft Texture: These rolls are exceptionally soft and fluffy, with a delightful flaky and buttery texture that melts in your mouth.
• Simple Ingredients: Made with only 7 basic ingredients, making them accessible and easy to prepare.
• Beginner-Friendly: This recipe is designed to help even novice bakers feel confident working with yeast dough.
• Make-Ahead Options: Includes instructions for prepping the rolls ahead of time and freezing, perfect for busy schedules or holiday meals.
• Versatile: Perfect as a side dish, for sliders, breakfast sandwiches, or soaking up sauces.
🛠 Tools You’ll Need
• Electric Stand Mixer (with dough hook or paddle attachment) or large mixing bowl (for dough preparation)
• 9×13-inch Baking Pan (or two 9-inch square/round pans, or cast iron skillet) (for baking rolls)
• Silicone Spatula (for scraping bowls)
• Measuring cups and spoons
• Instant-Read Thermometer (optional, for checking milk temperature)
• Bench Scraper (optional, for dividing dough)
🥄 Key Ingredients
For the Dough (Rich Dough):
• Whole Milk – Warmed to activate yeast, contributes to the softest texture and phenomenal flavor.
• Platinum Yeast from Red Star (Instant Yeast) – The leavening agent for fluffy rolls.
• Granulated Sugar – Feeds the yeast, increases activity, and tenderizes the dough.
• Large Egg – Provides structure and flavor.
• Unsalted Butter – Softened to room temperature, promises a flavorful and soft dinner roll.
• Salt – Essential for flavorful bread.
• All-Purpose Flour or Bread Flour – All-purpose is convenient; bread flour produces chewier rolls.
Optional Topping:
• Melted Unsalted Butter mixed with Honey – For extra flavor and shine.
🍞 How to Make Soft Dinner Rolls
- Prepare the Dough (Activate Yeast): In a stand mixer bowl, whisk warm milk (around 110°F / 43°C), yeast, and 1 tablespoon sugar. Cover and let sit for 5 minutes until foamy.
- Mix Dough: Add remaining sugar, egg, butter, salt, and 1 cup flour to the yeast mixture. Beat on low speed for 30 seconds. Scrape down the bowl, add remaining flour, and beat on medium speed for about 2 minutes until the dough comes together and pulls away from the sides. The dough should be soft and slightly sticky.
- Knead the Dough: Continue beating with the dough hook for 5 full minutes, or knead by hand for 5 minutes. Dough should be smooth, elastic, and pass the windowpane test.
- First Rise: Lightly grease a large bowl. Place dough inside, turning to coat. Cover and let rise in a warm environment for 1–2 hours or until doubled.
- Prepare Pan & Shape Rolls: Grease a 9×13-inch pan. Punch down dough. Divide into 14–16 equal pieces and shape into smooth balls. Arrange evenly in the pan.
- Second Rise: Cover and let rolls rise until puffy, about 1 hour.
- Bake: Preheat oven to 350°F (177°C). Bake 20–25 minutes until golden brown. Tent loosely with foil if browning too quickly. Internal temp should reach 190–200°F (88–93°C).
- Finish & Serve: Remove from oven, brush with optional honey butter, cool slightly, and serve warm.
💡 Tips for Success
• Check Yeast Activity: Foamy yeast means successful activation and proper rising.
• Proper Kneading: Builds gluten for a chewy yet tender roll texture.
• Accurate Flour Measurement: Spoon and level flour to prevent dense rolls.
• Warm Rise Environment: Dough rises best in warmth—use an oven proof setting if needed.
• Don’t Overbake: Bake just until golden for perfectly soft rolls.
🆘 Dinner Roll Troubleshooting Guide
Problem: Rolls are dense and heavy.
• Likely Cause: Too much flour, under-kneading, or inactive yeast.
• Solution: Measure flour accurately, knead fully, and check yeast freshness.
Problem: Rolls didn’t rise well.
• Likely Cause: Milk too hot/cold or yeast inactive.
• Solution: Keep milk at 100–110°F (38–43°C) and allow full rise time.
Problem: Dough too dry.
• Likely Cause: Excess flour.
• Solution: Dough should stay soft and slightly sticky.
Problem: Dough too sticky.
• Likely Cause: Not enough kneading.
• Solution: Knead longer or add flour 1 Tbsp at a time.
👩🍳 Pro Chef Tips
• Overnight Prep: Shape rolls and refrigerate up to 16 hours before baking.
• Freezing Options: Freeze shaped or baked rolls for up to 3 months.
• Flavor Variations: Add rosemary, cheddar, garlic, or herbs to the dough.
• Serving Ideas: Perfect with honey butter, soups, sliders, or breakfast sandwiches.
☕ Perfect Pairings
• Butter or Honey Butter
• Soups & Stews
• Roast Meats
• Fresh Salads
• Coffee or Tea
📦 How to Store
• Room Temperature: Store covered for 2–3 days.
• Refrigerator: Airtight container for up to 1 week.
• Freezer: Freeze baked or unbaked rolls for up to 3 months.
📌 More Recipes You’ll Love
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- Warning: This Nutella Cookie Pie Might Go Viral 📸🍪
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Soft Dinner Rolls Recipe | Easy Homemade Buttery Rolls for Beginners
Description
Flaky, soft, and buttery homemade dinner rolls made with 7 simple ingredients. Perfect for beginners and can be prepped ahead.
Ingredients
Dough:
Optional Topping:
Instructions
-
Activate the Yeast
Pour the warm milk into the bowl of a stand mixer. Add the yeast and 1 tablespoon of the sugar. Gently stir, then cover and let sit for about 5 minutes, until the mixture becomes foamy on the surface. This confirms the yeast is active.
-
Combine Initial Ingredients
Add the remaining sugar, egg, softened butter, and salt to the yeast mixture. Add 1 cup of flour and mix on low speed until combined. Stop to scrape down the sides of the bowl as needed.
-
Form the Dough
Gradually add the remaining flour while mixing on medium speed. Continue mixing until the dough pulls away from the sides of the bowl and forms a soft, slightly sticky mass.
-
Knead the Dough
Knead the dough with the dough hook for about 5 minutes, or knead by hand on a lightly floured surface for the same amount of time. The dough should be smooth, elastic, and bounce back when lightly pressed.
-
First Rise
Lightly grease a large bowl. Place the dough inside, turning it once so all sides are coated. Cover the bowl and allow the dough to rise in a warm place for 1 to 2 hours, or until doubled in size.
-
Shape the Rolls
Grease a 9×13-inch baking pan. Punch down the risen dough to release air, then divide it into 14–16 equal portions. Shape each portion into a smooth ball and arrange them evenly in the prepared pan.
-
Second Rise
Cover the pan and let the rolls rise again for about 1 hour, or until they appear puffy and are touching each other.
-
Bake
Preheat the oven to 350°F (177°C). Bake the rolls for 20–25 minutes, until the tops are lightly golden. If they begin browning too quickly, loosely tent the pan with foil. The internal temperature should reach 190–200°F (88–93°C).
-
Finish and Serve
Remove the rolls from the oven. If desired, brush with melted butter mixed with honey. Let cool slightly, then serve warm.
Note
1️⃣ Freezing Instructions ❄️
- Prepare the recipe through step 6, then place the shaped rolls in a greased baking pan.
- Cover tightly and freeze for up to 3 months. Once frozen solid, the dough balls won’t stick together and can be transferred to a freezer bag if needed.
- On serving day, arrange the frozen dough balls in a greased pan, cover, and let them thaw and rise at room temperature for 4–5 hours. Bake as directed.
Freezing Baked Rolls:
- Fully baked rolls can also be frozen for up to 3 months.
- Let them cool completely, then freeze.
- Thaw in the refrigerator or at room temperature, then reheat as needed.
- To reheat the entire pan, cover loosely and warm in a 300°F (149°C) oven for about 10 minutes, or until heated through.
2️⃣ Overnight Instructions 🌙
You have two easy overnight options:
Option 1 – Shape & Chill
- Complete the recipe through step 6, then cover the shaped rolls tightly and refrigerate for up to 15 hours.
- At least 3 hours before baking, remove from the fridge and let the rolls rise, covered, at room temperature for 1–2 hours before baking.
Option 2 – First Rise in the Fridge
- Let the dough complete its first rise in the refrigerator overnight (up to 15 hours).
- Remove from the fridge and allow it to rise fully at room temperature for about 2 hours, then continue with the next step of the recipe.
3️⃣ Recommended Tools 🛠️
These tools make shaping and baking much easier:
- Stand mixer or large glass bowl with wooden spoon/spatula
- 9×13-inch glass baking pan
- Bench scraper (great for dividing dough evenly)
- Pastry brush for buttering the rolls
4️⃣ Baking Pan Tips 🍞
- A glass 9×13-inch pan is preferred, as it helps prevent the rolls from browning too quickly.
- If using a metal pan, bake on a lower oven rack and keep a close eye on the rolls. Any pan will work with proper monitoring.
5️⃣ Yeast Notes 🍞✨
- Platinum Yeast from Red Star is an instant yeast.
- You may substitute active dry yeast, but expect slightly longer rise times.
- For troubleshooting and common yeast questions, consult a Baking with Yeast guide.
6️⃣ Flour Options 🌾
- Both all-purpose flour and bread flour work well.
- All-purpose flour is convenient and produces soft rolls.
- Bread flour gives the rolls a slightly chewier texture.
- No recipe adjustments are needed—choose whichever you prefer.