Introduction

These homemade dinner rolls are soft, buttery, and perfect for any meal. With a slightly sweet flavor and fluffy texture, they are sure to become a family favorite. Baking them from scratch is easier than you might think!

A close-up top view of a tray filled with 12 golden brown dinner rolls, each with a smooth and shiny crust. The rolls are touching each other, forming a soft grid of fluffy layers with light, airy interiors slightly visible where one roll is partially pulled away from the others in the center right. The texture shows soft, pillowy bread beneath the crisp outer surface, all resting on a tray set against a white marbled background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups milk (whole or 2%)
2 tablespoons instant dry yeast
1/4 cup granulated sugar
2 teaspoons salt
6 tablespoons salted butter (softened)
2 large eggs
6 cups all-purpose flour
1 tablespoon salted butter (melted, for brushing)

Instructions

Step 1: Warm the milk by microwaving in 30-second increments until it reaches 100℉ to 110℉, or heat it gently on the stove in a small saucepan.
Step 2: In the bowl of a stand mixer fitted with a dough hook, combine the warm milk, yeast, sugar, salt, softened butter, eggs, and 5 1/2 cups of flour.
Step 3: Mix on low speed until flour starts to incorporate, then increase to medium speed. Gradually add the remaining 1/2 cup flour until the dough pulls away from the sides but remains slightly sticky and soft.
Step 4: Transfer the dough to a large lightly greased bowl. Cover with a towel or plastic wrap and let it rise until doubled in size, about 90 minutes.
Step 5: Lightly grease a large 13×18-inch baking sheet or two 9×13 pans. Punch down the dough and divide it into 24 equal pieces. Shape each piece into a smooth, round ball by rolling it between your palm and the countertop for 30 to 45 seconds.
Step 6: Place the rolls on the prepared baking sheet, cover, and let them rise until doubled again, about 1 hour.
Step 7: Preheat the oven to 375°F (190°C) and bake the rolls for 12 to 14 minutes, until they are lightly browned.
Step 8: Melt 1 tablespoon of butter just before the rolls are done. Remove the rolls from the oven and brush them with the melted butter. Let them rest on the baking sheet for 15 minutes before transferring to a wire rack to cool.
Step 9: Serve the rolls warm or let them cool completely. Store cooled rolls in a plastic bag for 3 to 4 days.

Tips & Variations

For a richer flavor, substitute half the milk with buttermilk or add a tablespoon of honey to the dough.
If you don’t have a stand mixer, knead the dough by hand for about 8 to 10 minutes until smooth and elastic.
Try rolling the dough balls in melted garlic butter before baking for a savory twist.

Storage

Store fully cooled rolls in a sealed plastic bag at room temperature for 3 to 4 days. To reheat, warm them in a preheated oven at 300°F (150°C) for about 5 to 7 minutes. You can also freeze the rolls after baking; thaw overnight in the fridge and warm before serving.

How to Serve

The image shows a small white plate with three soft bread rolls on it. One roll is whole and golden brown on top with a smooth texture, while another is split open, revealing a fluffy, light yellow inside. The third roll is partially torn, showing a swirl of creamy white butter inside. The plate is placed on a white marbled surface next to a blue and white striped cloth. In the background, there is a white bowl filled with more bread rolls, slightly out of focus. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, but you’ll need to proof active dry yeast in warm water with a bit of sugar for about 5 to 10 minutes before adding it to the dough.

What if my dough is too sticky or too dry?

If the dough feels too sticky, add a little more flour, a tablespoon at a time, until it’s manageable. If it’s too dry, add a teaspoon of warm milk until it softens. The dough should be soft and slightly sticky but not wet.