Homemade Dinner Rolls (+Video)
These Homemade Dinner Rolls are so light, fluffy and buttery! A delicious bread recipe that is a great accompaniment to any meal!
A DELICIOUS HOMEMADE ROLL RECIPE
One recipe that I think everyone should have is a good recipe for Homemade Yeast Rolls. I know some people can be intimidated by making bread and working with yeast, but trust me, there is nothing to worry about. Practice makes perfect and I work to make yeast recipes as easy and understandable as possible. You will be so impressed with yourself for making them! Spread on some butter or jam and you are all set to go! This is my go-to homemade recipe and it never fails me! If you want that perfect bread roll, then you have to add my Homemade Dinner Roll recipe to your menu rotation.
FREQUENTLY ASKED QUESTIONS:
You can also stir/knead the dough by hand. You will need a little extra flour to keep your work surface floured (so the dough doesn’t stick). Do steps 1-3 the same way, except use a large bowl instead of a stand mixer. Stir the flour in with a sturdy spoon until a dough is formed. Then, place the dough on a clean floured work surface and knead the dough by hand for about 3-4 minutes until it is smooth and elastic-feeling. Go on to the next steps as stated.
For the way that this recipe is formulated, you cannot use instant yeast and will need to use regular active dry yeast.
If your liquid is too cold it will not activate yeast or if it is too warm it can kill the yeast. Remember yeast is a “living thing” so it likes warmth and food (the food is the sugar). I like to use a kitchen thermometer to check the temperature. You will want your milk to be between 105-110 degrees F. But you should be able to stick a clean finger in the water and find it very warm but not scalding hot.
They are the same thing. Depending on where you live, some folks call them dinner rolls and some call them yeast rolls. But they are both breads made with yeast. Some dinner rolls tend to be sweeter than a traditional yeast roll (like Hawaiian dinner rolls).
If the dough sits around too long after rising, it will start to flatten. You lose that airiness and they start to deflate. Basically you have “old dough” at this point. Now, you can still certainly bake them. They will still taste good but they won’t be as fluffy and the tops will be a tad crisp as opposed to soft. Also, sometimes too much flour is added to the dough. You want just enough flour for it to not stick to the sides of your mixing bowl.
Yes you can. They will rise slowly because they are in a cold environment rather than warm. You do have to let them come to room temperature before baking though. You will follow the directions below, pounding down the dough, forming into balls and putting into a baking dish. Cover with plastic wrap then put in the refrigerator. The next day, allow the rolls to come to room temperature, remove the plastic wrap and bake as directed.
Keep any leftovers in an airtight container on the counter for up to 5 days. These can also be frozen There are two different methods (before baking or after baking). If you want to freeze before baking, make your rolls and place them in a baking dish and then cover with plastic wrap and then foil and place in the freezer where they will keep for one month. Remove from the freezer and defrost in the oven and then cover with plastic wrap and let rise and then bake per instructions. To freeze already baked rolls, let cool completely and then place in a freezer bag. These will last in the freezer for up to 6 months. Let defrost on the countertop. You can also warm in the oven if desired.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- unsalted butter
- granulated sugar
- kosher salt
- whole milk
- active dry yeast
- egg
- all-purpose flour
- vegetable oil
HOW TO MAKE HOMEMADE DINNER ROLLS:
Take half of the butter and slice it as thin as you can. Add the slices to the bottom of a stand mixer. Add the sugar and salt to the mixer. Warm the milk in a microwave safe bowl in the microwave. I like to do this in 15-30 second intervals. We want the milk to be a temperature between 105-110°F (do not warm to over 110°F). Pour 1 cup of the warm milk into the bowl with the butter, no need to stir, just let it sit.
Add the yeast to the remaining milk and give it a stir. Let it sit for about 5 minutes, until foamy.
Add this mixture to the mixer. Add in the egg and stir everything to combine.
Using the hook attachment, start stirring in the flour 1 cup at a time, scrape down the sides as needed.
Do this until you add 3 and ½ cups of flour. Once the mixture resembles a dough, turn the speed to medium-high and start to knead it. If it doesn’t start to cleanly pull away from the sides of the bowl, add a little flour at a time (up to a half cup) until the sides of the bowl are clean. If the dough is still attached at the very bottom of the bowl that’s okay. Continue to knead for 3 minutes.
In a large bowl, add the vegetable oil. Take the dough out of the mixer and add it to the bowl with the oil, turn it around in the oil so it is coated. Cover with plastic wrap and let it rise in a warm place for 1-2 hours until doubled in size.
Melt the remaining ¼ cup of butter. Brush a 9″x 13″ baking dish with some of the butter, you will only need a small amount, set aside.
Punch down the dough to release the air bubbles.
Divide the dough into 15 sections. Take each dough ball with your hands and stretch it out, tuck the ends of the dough around itself to form a smooth ball and pinch the seams together. Gently roll it between your hands to form a ball.
Place the ball seam side down into the prepared baking dish, 5 rows of 3 rolls. Cover again with plastic wrap and let them double in size, about 1 hour.
Preheat the oven to 350°F. Take the plastic wrap off the baking dish and bake for 20-25 minutes until the tops are golden brown, and when tapped, the rolls sound hollow.
Immediately brush the rest of the butter all over the hot rolls.
Let cool and serve.
WANT MORE DELICIOUS RECIPES?
Homemade Dinner Rolls (+Video)
Ingredients
- ¼ cup unsalted butter
- ¼ cup granulated sugar
- 1 teaspoon kosher salt
- 1 ¼ cups whole milk divided use
- 2 ¼ teaspoons (1 packet) active dry yeast
- 1 large egg, beaten beaten
- 3 ½ cups all-purpose flour (more may be needed)
- 1 teaspoon vegetable oil
For coating the baking dish and for topping the rolls:
- ¼ cup unsalted butter
Instructions
- Take 1/4 cup unsalted butter and slice it as thin as you can, add the slices to the bottom of a stand mixer. Add ¼ cup granulated sugar and 1 teaspoon kosher salt to the mixer.
- Warm 1 ¼ cups whole milk milk in a microwave safe bowl in the microwave. I like to do this in 15-30 second intervals. The temperature of the milk should be between 105-110°F (do not warm to over 110°F). Pour 1 cup of the warm milk into the bowl with the butter, no need to stir, just let it sit.
- Add 2 ¼ teaspoons (1 packet) active dry yeast to the remaining 1/4 cup milk and give it a stir. Let it sit for about 5 minutes, until foamy. Add this mixture to the mixer. Add in 1 large egg, beaten and stir everything to combine.
- Using the hook attachment, start stirring in 3 ½ cups all-purpose flour (one cup at a time), scrape down the sides as needed.
- Do this until you add 3 and ½ cups of flour. Once the mixture resembles a dough, turn the speed to medium-high and start to knead it.
- If the dough doesn’t start to cleanly pull away from the sides of the bowl, add a little flour at a time (up to a half cup) until the sides of the bowl are clean, if the dough is still attached at the very bottom of the bowl that’s okay. Continue to knead for 3 minutes (refer to my pictures above for reference on how it should look.)
- In a large bowl, add 1 teaspoon vegetable oil. Take the dough out of the mixer and add it to the bowl with the oil, turn it around in the oil so it is coated. Cover with plastic wrap and let it rise in a warm place for 1-2 hours until doubled in size.
- Melt 1/4 cup unsalted butter. Brush a 9"x 13" baking dish with some of the butter. You will only need a small amount. Set aside.
- Punch down the dough to release the air bubbles.
- Divide the dough into 15 sections. Take each dough ball with your hands and stretch it out, tuck the ends of the dough around itself to form a smooth ball and pinch the seams together, gently roll it between your hands to form a ball.
- Place the ball seam side down into the prepared baking dish, 5 rows of 3 rolls. Cover again with plastic wrap and let them double in size, about 1 hour.
- Preheat the oven to 350°F. Take the plastic wrap off the baking dish and bake for 20-25 minutes until the tops are golden brown and when tapped the rolls sound hollow.
- Immediately brush the rest of the melted butter all over the hot rolls then serve.
Video
Notes
- These can be made without a stand mixer, see my tips above.
- You can freeze these before or after baking.
- Add in some additions to flavor these rolls if desired, I gave some ideas above.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
I have never been good at making any kind of bread but I finally had success with this recipe. Made them for Thanksgiving and I am so proud with how they turned out. They were so soft and delicious.
Made it exactly to your recipe – perfection. Thank you! I wish I would’ve made two batches though because they couldn’t get enough
Does it matter if the all purpose flour is bleached? can you use bread flour instead?
Bleached AP flour is just fine! 🙂
Hi!
I’m wondering how you would freeze these before baking. Any details would be super helpful. Thank you!
You could. I haven’t done it with this recipe to be honest but with most yeast rolls, they are easily frozen. You just have to put them in the refrigerator the night before to defrost slowly 🙂
The only yeast roll recipe that I’ve found to be amazing!!! Instructions are so easy to follow. Thanks for sharing your receipt.
Super solid recipe. it’s important not to underproof. I love that there is no water and all the moisture comes from egg and dairy.My kid ate half a pan at Thanksgiving!
These are a hit! We all love these.
I am making these again tidy and wondering if I can make a loaf with this recipe.
Would I need to adjust the oven temp and time?
As someone who is self taught at cooking this was the easiest and most detailed and delicious recipe to make!
These rolls are a hit! So soft and fluffy! Must make!
Thanks so much Lynn!
I am just learning to bake bread and this was my first time making yeast rolls from scratch. Actually my first time using yeast. They look, smell, and taste delicious when done.
Thank you for the recipe!
I followed this recipe 100% and they turned out great. They are the softest rolls I have ever made. My only critique, because I like some salt, would be baste the rolls with salted butter versus unsalted. It’s all personal preference of course. I will make this recipe again. Thumbs up!
I had the same critique but this is honestly an amazing recipe. I made them as is the first time and then made them with salted butter both in and to top. Perfection in my mind!
These are the best rolls I have ever eaten. The only ones I will make from here on. Thank you so much for sharing this recipe.
These rolls are amazing! I topped them with the rest of the melted butter, and then added a bit of Italian seasoning and Parmesan cheese … I made these with homemade pasta and homemade Alfredo sauce but these were the star of the show. Thank you.
I made these last night and they were great, I was just curious if you had a recipe for sweet Hawaiian rolls? Or if you knew how I could add the pineapple juice without it being to wet! Thank you!
these are the best EVER dinner rolls. I had lost my recipe and these will be my go to forever!
This is a great recipe I would like to know can I put the dough in the fridge overnight
Hi Barbara, yes you should be able to 🙂
After trying a few recipes and attempts to make dinner rolls, Im left defeated! They either dont rise, are far to dense, or the texture is off. BUT, I completely nailed this recipe first try!! The instructions were easy to follow and they taste absolutely amazing!!! This will officially be my go to recipe! Thank you so much!!
I’m crying Dayon!! Yay for you! This makes me so happy! So so happy this was a success!
Can these be made with almond milk?
That’s a great question. I’m honestly not sure since I don’t cook or bake with almond milk. I don’t see any reason why it wouldn’t. If you give it a try, please let me know how it turns out!
Making these for Thanksgiving! what would doubling the recipe look like?
Make two separate pans so they bake evenly
I’ve never made homemade dinner rolls. So, before I get started, I want to know if I can proof and bake the rolls in a tin/metal 9×13 baking dish?
I don’t see why not. The baking time might have to be adjusted since metal heats up faster than other materials so you’ll have to play that by ear as I have not tested in metal 🙂
This is my 3rd time making these and they are delicious. Very light and airy. This is definitely going to be my roll recipe from now on. My family absolutely loves them.
Yay!! Thanks SO much Sherry!! It always makes my day to hear when someone loves a recipe!!
I love this recipe I didn’t have sugar so I used honey 1/4 cup and cut 1/4 of milk out and I don’t have milk I used powder milk. This recipe is amazing. fluffy and golden. Will be making this more in the near future. Happy Easter and Good Friday
Will be making these again tonight, 1st time I ate 3 right after they cooled, will try to contain myself this time.
LOL I know the feeling!! So glad you love them!
I made these yesterday, only I used my bread machine. The family couldn’t get enough of them, especially the great grand kids!
Thanks for all your great recipes.
Love hearing that Nancy! Those bread machines really are so good at kneading and proofing!
Is it 2 1/4 tsp of yeast?
I’m new at homemade rolls that aren’t frozen
I’m trying these tomorrow.
UPDATE: Made them and they were absolutely amazing!
Hi Shirley! Yes that is correct – sorry for any confusion! One packet of active dry yeast will equate to 2 1/4 teaspoons if that helps at all 🙂