Amazing Dinner Rolls

The BEST EVER Dinner Rolls recipe! They are oh so light and fluffy, perfectly chewy, charmingly shaped, beautiful golden brown, and deliciously buttery. In this step-by-step guide, you’ll learn everything you need to know to perfect them for your Thanksgiving dinner and .

Need a faster roll recipe? Try my 1-Hour Dinner Rolls. That’s right—ready from start to finish in 1 hour!

Homemade Dinner Rolls

These are my family’s absolute favorite dinner rolls! I’ve been using this recipe for so many years and I lost count long ago of how many times I’ve made them.

They are a regular recipe in our rotation, especially for holidays and celebrations. After just one bite you’ll see why.

You’ll quickly find they are the perfect side to just about any meal and they truly are one of the ultimate comfort foods. Just classic, old-fashioned, homestyle deliciousness. Just like grandma made and using the utmost basic ingredients.

I’ve yet to meet someone who doesn’t love these tempting rolls, and I can practically guarantee they’ll become a favorite in your home too!

The stand mixer does most of the work here. If you are new to making rolls, just make these a few times and they’ll be super easy-breezy from then on out.

Just be warned these things are completely addictive! Leftovers (if you are lucky enough to have any) are delicious with plain old mayo, mustard, and leftover Thanksgiving turkey (or deli turkey) for lunch the next day.

Happy Holidays everyone!

Dinner Roll Recipe Ingredients

• 1/3 cup warm water: Don’t use water any hotter or you can kill the yeast and rolls won’t rise. But be sure it’s warm enough so it activates the yeast. Right to 110 – 115 degrees.
• 2 1/4 tsp active dry yeast: Be sure that it hasn’t expired so it works properly.
• 1/3 cup + 1/4 tsp granulated sugar: Don’t worry these rolls aren’t very sweet, just balanced.
• 1 1/3 cups whole milk: Again heat the milk just to the proper temperature. Not too warm to too cool. 110 – 115 degrees.
• 3/4 cup salted butter: You can use unsalted butter just increase salt in recipe with an additional heaping 1/4 tsp.
• 1 large egg: Use a room temperature egg so it doesn’t take longer to rise. Too bring to room temp quickly let rest in warm water 10 minutes (I like to do this while the yeast is proofing).
• 1 1/2 tsp salt: Be very careful not to forget this. I did once and it ruined the rolls. Just use standard table salt here.
• 4 1/2 cups all-purpose flour: I recommend using unbleached flour (rolls taste better and rise a little better), though bleached will work if that’s what you have.

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How to Make Dinner Rolls

1. In bowl of an electric stand mixer whisk together warm water, yeast and 1/4 tsp sugar. Let rest 5 – 10 minutes until mixture is foamy.
2. Fit mixer with whisk attachment. Add in 1/3 cup sugar, warm milk, 5 Tbsp butter, egg and salt to yeast mixture. Blend (butter will remain separated at this point and that’s fine).
3. Add in 2 cups flour and mix until well combined.
4. Switch mixer to a dough hook attachment. Add remaining 2 1/2 cups flour and mix until dough is nearly smooth and is elastic, about 4 – 5 minutes (dough should be slightly sticky).
5. Transfer dough to a greased, large mixing bowl and cover bowl with greased plastic wrap. Allow dough to rise in a warm place, free from draft, until double in volume, about 1 1/2 hours. Punch dough down all over. Divide dough into two equal portions.

How to Shape and Bake Dinner Rolls

1. Shape each of the two portion into a ball.
2. Roll each dough ball out on a lightly floured surface into a large circle about 13 – 14 inches across (try to keep dough as much of an even thickness as possible).
3. Spread each circle of dough evenly with 2 Tbsp softened butter.
4. Cut each circle into 4 equal quarters, then each quarter into 3 wedges (just imagine cutting pizza slices or pie slices). Roll each wedge up, beginning on wide (outside) edge.
5. Transfer rolls to a buttered 18 by 13-inch cookie sheet (the tip of the rolled wedge should be tucked on the bottom. Note that you can fit 3 rows of 8 rolls).
6. Cover rolls loosely with greased plastic wrap and let rise in a warm place until double in size, about 1 hour.
7. During the last 15 minutes of rising preheat oven to 375 degrees.
8. Remove plastic wrap and bake rolls in a preheated oven for 15 – 19 minutes until golden brown.
9. Remove from oven and brush with remaining 3 Tbsp butter. Serve warm or allow to cool and store in an airtight container.

Can I use instant yeast for dinner rolls?

• Yes, instant yeast will work great here too.
• If using instant yeast skip the first step instead mix wet ingredients then add yeast in with flour.
• Use water and milk heated to 120 degrees.
• If using rapid rise instant yeast reduce rise times by about half the time.

I don’t own a stand mixer. Can I knead by hand?

Yes definitely. If you don’t have a stand mixer just mix the ingredients in a large bowl with a spoon. Then start mixing in flour and as it gets heavy mix in the remainder by hand and knead on a floured countertop for about 10 minutes.

Can these dinner rolls be made in advance?

Yes, dough can be made in advance. Just prepare up to shaping and refrigerate or freeze. Then let finish rising at room temp when ready to bake (thaw in the fridge if frozen first). Keep in mind they can take longer to rise since starting out cold.

How long do they last?

These dinner rolls should keep about 3 days at room temperature or about a week in the fridge.

Can they be frozen?

Yes, prepared dinner rolls can be frozen for up to 2 months in an airtight container.

How to Reheat Dinner rolls

• I like to reheat in a countertop toaster oven. It usually only takes a minute or two.
• If you don’t have one you can reheat in a 350 degree oven on a baking sheet covered with foil (or just wrapped in foil) until heated through.
• Or if it’s just one roll give it a quick blitz in the microwave.

What to Serve with Dinner Rolls

Endless options here but here are a few favorites:

• Cinnamon honey butter: With an electric mixer whip 1/2 cup salted butter (room temp), 1/4 cup honey, 1/4 cup powdered sugar and 1 tsp cinnamon until light and fluffy.
• Raspberry butter: With an electric hand mixer blend 1/2 cup salted butter with 6 Tbsp raspberry jam and 1/4 cup powdered sugar until fluffy.
• Garlic herb butter: Mix 1/2 cup salted butter with a few tablespoons chopped fresh basil or parsley and 1 1/2 tsp minced garlic.
• Homemade raspberry freezer jam

Helpful Tips for Baking Rolls

• Use liquids that are the proper temperature.
• If after the first step the yeast isn’t bubbling up then toss it out and start with a new batch of yeast.
• Go by texture of the dough not necessarily the exact amount of flour listed. Dough should be soft and elastic and just slightly sticky.
• Work to roll dough into an even round and and even thickness for evenly sized rolls. If you wanted to skip all that you could likely just divide into 24 portions and shape into rounds instead (though I haven’t yet tested this), then baking in baking dishes.
• Don’t use a dark baking sheet or rolls will burn on bottom.
• If your rolls aren’t browning at all, during the last 1/3 move the oven rack up closer to the top.
• Be sure to store them in an airtight container so they don’t dry out.

More Tasty Dinner Roll Recipes to Try

• Breadsticks
• Honey Whole Wheat Rolls
• One Hour Dinner Rolls
• Pumpkin Rolls
• Rosemary Rolls