I’ve created these soft, warm, and buttery dinner rolls that are perfect for any meal. They come out fluffy, golden, and pull-apart ready—ideal for sopping up gravy, sauce, or just enjoying with butter.
Why You’ll Love This Recipe
I love how these rolls stay soft for days and have just the right buttery flavor without being overly rich. I’ve made them for holiday dinners and weeknight suppers alike, and they always impress.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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All-purpose flour
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Active dry yeast
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Warm milk
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Granulated sugar
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Salt
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Unsalted butter (softened)
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Egg
Directions
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Activate the yeast. I mix warm milk (about 110°F) with sugar and yeast, then let it sit until bubbly, about 5–10 minutes.
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Mix the dough. I combine yeast mixture with flour, salt, egg, and softened butter in a bowl or stand mixer.
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Knead. I knead until the dough is smooth and elastic—about 8–10 minutes by hand or 5 minutes with a dough hook.
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First rise. I place the dough in a greased bowl, cover it, and let it rise in a warm spot until doubled, about 1 hour.
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Shape rolls. I punch down the dough, divide into portions, and shape them into smooth balls. Then I arrange them in a baking dish or on a sheet.
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Second rise. I cover them again and let them rise until puffy, about 30–45 minutes.
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Bake. I brush with melted butter (optional) and bake at 350°F (175°C) for about 20–25 minutes, until golden brown.
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Finish with butter. I brush them with more melted butter right after they come out while they’re still hot.
Servings and Timing
I typically get 12 rolls from this batch.
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Preparation time: 20 minutes (including mixing and kneading)
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First rise: ~1 hour
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Second rise: 30–45 minutes
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Baking time: 20–25 minutes
Variations
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Herb-infused: I stir in fresh chopped rosemary or thyme into the dough or sprinkle on top.
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Cheesy: I gently fold shredded cheddar or Parmesan into the dough before shaping.
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Sweet twist: I brush softened butter mixed with honey on the tops after baking.
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Whole wheat: I replace 1/3 of the all-purpose flour with whole wheat flour for a nuttier flavor.
storage/reheating
I store the cooled rolls in an airtight container at room temperature for up to 3 days. I freeze extra rolls in a freezer bag for up to 3 months. To reheat, I pop them in a 300°F oven for about 10 minutes, or microwave a single roll for 15–20 seconds wrapped in a damp paper towel to restore softness.
FAQs
What if my dough doesn’t rise?
If my dough doesn’t rise, I first check the temperature—it should be warm, around 75–85°F. I also make sure the yeast is fresh and the milk isn’t too hot (should be about 110°F). If needed, I let it rise in a slightly warmed oven.
Can I make the dough ahead of time?
Yes. I refrigerate the dough after the first rise, covered, for up to 12 hours. When I’m ready, I shape, let it proof until doubled, and bake. Refrigerating adds a slight tang and richer flavor.
How do I get soft crusts instead of crusty ones?
I place a small oven-safe dish of water on the rack below the rolls while they bake. This creates steam and helps keep the crust soft.
Can I freeze the unbaked rolls?
Definitely. I freeze the shaped rolls on a baking sheet until solid, then transfer them to a freezer bag. Later, I thaw and proof until puffy, then bake as directed.
What’s the best flour to use?
I use high-quality all-purpose flour, though bread flour will give even more chew and height. If I want a softer crumb, I might mix in a touch of cake flour (about 1/4 cup).
Conclusion
I hope these dinner rolls make your meals feel extra special! They’re easy to make, endlessly adaptable, and always appreciated around the table. I love the way they look golden and irresistible, and I’m confident you will too.
