The Best Homemade Dinner Rolls Recipe

The Best Homemade Dinner Rolls Recipe is perfect for any occasion. These soft, buttery rolls come together with simple ingredients and bake to a beautiful golden brown. With this easy recipe, you’ll have fresh, fluffy dinner rolls in no time. Whether it’s a Thanksgiving dinner or a casual family dinner, these homemade dinner rolls will be a hit.

What makes these rolls so special is their light, airy texture and rich, buttery flavor. The dough is simple to prepare, and with just a little kneading and rising time, you’ll have warm, delicious rolls ready to serve. They pair well with everything from hearty soups to holiday roasts, making them a versatile addition to any meal. Plus, they can be made ahead of time and even frozen for later, so you’ll always have fresh rolls on hand when you need them. Once you try these homemade yeast rolls, you’ll never go back to store-bought.

Why I Love The Best Homemade Dinner Rolls Recipe

• These yeast rolls turn out incredibly light and airy with just the right amount of chew.

• No complicated ingredients, just classic flavors done right.

• Whether it's a holiday gathering, a cozy family dinner, or a casual weekend meal, these rolls fit right in.

• The dough can be prepared in advance and refrigerated overnight, making it easy to bake fresh rolls without the last-minute stress.

• Even if you’re new to baking, this recipe is easy to follow, and the results are just as good as any bakery.

  
  

Ingredient Notes

• Flour: Use all-purpose flour for soft, fluffy rolls. Measure carefully and reserve remaining flour for kneading to get the right dough texture.
• Yeast: Active dry yeast works best for these yeast rolls. Check the expiration date and let the yeast bloom to ensure it's active.
• Milk: Whole milk adds richness and moisture. Heat it gently—too hot will kill the yeast, while too cool won’t activate it. You are aiming for warm milk. 
• Butter: Unsalted butter gives the rolls a rich, buttery flavor. Melt it but let it cool slightly before mixing with the yeast.
• Eggs: One egg goes into the dough for structure and softness, while the second egg is used for an egg wash to create a golden crust.
• Salt: Enhances the flavor and controls the yeast’s rise. Don’t skip or reduce the amount.

HOW TO MAKE The Best Homemade Dinner Rolls Recipe

1. Prep Your Space: Turn on your oven light to create a warm place for the dough to rise. Grease a large mixing bowl with olive oil or cooking spray and line a 13"x9" pan with parchment paper. 
2. Make the Wet Mixture: Melt butter in the microwave for 25 seconds and set aside. Heat milk and sugar in the microwave for 1 ½ minutes, then stir until the sugar dissolves. Add warm water and melted butter. The mixture should be 110°-115°F—warm but not hot. 
3. Activate the Yeast: Pour the warm liquid into a bowl, sprinkle with yeast, and stir slightly. Let it sit for 5 minutes until bubbles form. If no bubbles appear after 10-15 minutes, start over with fresh yeast.
4. Mix the Dough: In a large bowl, combine 4 ½ cups of flour and salt. Set aside the remaining 1 ¼ cup of flour. Add a large egg to the yeast mixture and stir. Pour the wet ingredients into the dry ingredients and stir until combined.
5. Knead and Rise: Turn the sticky dough onto a floured clean surface. Knead for 5-10 minutes, adding the reserved flour as needed until smooth. Form the dough into a smooth ball, place it in the lightly greased bowl, cover with plastic wrap, and let it rise in the warm oven for 1 hour until doubled in size
6. Shape and Second Rise: Punch down the risen dough and knead briefly. Divide into 24 balls of dough and place them in the prepared pan. Cover loosely and let them rise again for 30-60 minutes until doubled. 
7. Bake the Rolls: Preheat the oven to 375°F. Brush the risen rolls with a beaten egg. Bake for 10-12 minutes until the tops are light golden brown. Serve warm with butter. 

Storage Tip: These rolls are best fresh but can be frozen in an airtight container for several months.

Quick Tips

• Warm rising environment: Use your oven light to create a warm spot for the dough to rise. This helps the dough double in size more consistently. 
• Check yeast freshness: Always check the expiration date on your yeast. If the yeast doesn’t bubble after 10-15 minutes, start over with fresh yeast. 
• Proper kneading: Knead the dough for 8-10 minutes until it’s smooth and elastic. This develops gluten, giving the rolls a soft, fluffy texture.
• Don’t rush the rise: Allow enough time for both rises. Rushing the process can lead to dense, heavy rolls.
• Even sizing: For dough pieces to bake evenly, weigh the dough balls or use a measuring scoop when shaping them into a ball

• Let the dough rest before shaping: After the first rise, let the dough sit for a few minutes before shaping the rolls. This relaxes the gluten, making it easier to work with.

• Use parchment paper for easy cleanup: Lining your pan with parchment paper prevents sticking and makes cleanup simple, especially if any butter or egg wash drips onto the pan.

  
  

FREQUENTLY ASKED QUESTIONS

1. Can I use instant yeast instead of active dry yeast?  

 Yes, you can substitute instant yeast. Skip the blooming step and mix the instant yeast directly with the dry ingredients. The rise time may be slightly shorter.  

2. How do I know if my dough has risen enough?  

 The dough should double in size during each rise. You can also press a finger gently into the dough—if the indentation stays, it’s ready.  

3. Can I make the dough ahead of time?  

Yes, you can prepare the dough in advance. After the first dough rise, cover and refrigerate it overnight. When ready to bake the next day, let the dough come to room temperature, shape the rolls, allow them to rise again, and then bake as directed.

4. What if I don’t have a candy thermometer?  

If you don’t have a thermometer, aim for the liquid mixture to feel warm but not hot—about the temperature of a warm bath.  

5. How do I store leftover rolls?  

Store leftover rolls in an airtight container at room temperature for up to 24 hours. For longer storage, freeze them and reheat the frozen rolls as needed.

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All text and images © Lise Ode for Mom Loves Baking. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate. This post may contain affiliate links.