Tessa’s Recipe Rundown
Taste: My homemade dinner rolls are super buttery with the perfect balance of sweetness and saltiness.
Texture: These are fluffy, soft dinner rolls with a golden brown exterior.
Ease: If it’s your first time trying out homemade bread recipes, these dinner rolls are a great place to start!
Why You’ll Love This Recipe: This recipe is easy, relatively quick to make, and yields delicious dinner rolls perfect for Thanksgiving or any special occasion.
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Soft, golden, and buttery — these homemade dinner rolls turn any meal into something special, especially around the holidays. I love them at Thanksgiving, but whether I serve them with a holiday turkey or a weeknight roast, they disappear quick.
If you’ve ever felt nervous about baking with yeast, I promise this recipe will change that. With my step-by-step tips, make-ahead instructions, and an easy shaping video, you’ll have pillowy, bakery-style rolls that’ll impress your family (and yourself)!
Reader Love
These were delicious! I tested these side-by-side with two other highly rated dinner roll recipes. In my opinions, these had the best, buttery, yeasty flavor. Although they rose very tall and were very flaky and fluffy, they are chewy and satisfying. Even more, they look beautiful and shiny.
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Ingredients Needed
Every ingredient in this recipe plays a key role in creating soft, fluffy, and buttery homemade dinner rolls. Here’s why each one matters:
- Water: Lukewarm water activates the yeast, which is essential for helping the dough rise. If it’s too hot, it kills the yeast and prevents the dough from rising. Too cold, and the dough will take forever to rise. I make sure it’s around 100-110°F.
- Milk: Whole milk adds richness and tenderness. The fat in the milk helps soften the rolls while giving them a slightly sweet flavor that balances the butter and sugar. The milk should also be warmed to 100-110°F so the yeast is properly activated.
- Butter: Melted butter adds flavor, moisture, and a tender crumb. I also use a little for greasing the bowl and pan to prevent sticking and enhance browning.
- Eggs: Eggs enrich the dough and contribute to structure and flavor. I lightly beat them before adding to ensure they mix evenly. I also use an egg wash before baking to give the rolls a shiny, golden-brown finish.
- Granulated Sugar: Don’t skip this one! There’s just a touch in these dinner rolls to help make them tender and golden brown. I wrote a whole guide to sugar’s role in baking, as it does SO much more than simply sweetening!
- Salt: Fine sea salt enhances flavor and balances the sweetness. I sometimes sprinkle flaky sea salt on top for an extra layer of flavor.
- Instant Yeast: I use instant yeast to simplify the process and skip proofing. It ensures a consistent rise and fluffy texture, but you can also use active dry yeast. Add it to the dry ingredients, like you would with instant yeast. Just know the dough will take about 20% more time to rise.
- Bread Flour: Bread flour has more protein than all-purpose, which gives the rolls structure while keeping them soft and chewy. You can swap with the same amount of all-purpose flour, but the rolls may take longer to knead and rise, and be less chewy.
Recommended Equipment
I use a stand mixer with a dough hook for these Thanksgiving rolls because it makes kneading the enriched, slightly sticky dough much easier and faster.
That said, you can absolutely knead it by hand. Make sure to knead until the dough is smooth and elastic so the rolls hold their shape and bake up soft and fluffy. If you’re not using a stand mixer, see my full tutorial on how to knead dough.
For baking, I generally use a 9×13-inch pan. I usually prefer metal because it conducts heat efficiently and helps the rolls bake evenly. I also love ceramic or glass for holiday presentations. Either works beautifully, but keep an eye on the bake time
Sprinkle of Science
How to Make the Ultimate Dinner Rolls
I tested and tweaked this recipe until every batch came out perfectly soft, fluffy, and golden. The steps are approachable, even for beginners. My bonus tips will help your rolls turn out beautifully every time.
1. Mix the Dough
Start by combining warm water and milk (100–110°F), melted butter, eggs, sugar, salt, and yeast in a stand mixer bowl. Add 2 cups of flour first to form a rough dough, then gradually knead in the remaining flour using the dough hook.
Expert tip: When you measure out your flour, I highly recommend using a digital kitchen scale for accuracy. If you don’t have one, use the spoon and level method to ensure you’re not accidentally compacting too much flour in your measuring cups.
The dough should feel soft, slightly tacky, and elastic. If it’s sticky, dampen your hands with water rather than adding extra flour, which could make the rolls too dense. I use a stand mixer to save my arms, but you can also knead by hand until the dough is smooth and elastic.
2. First Rise
Lightly grease a large mixing bowl and place the dough inside, turning it to coat the top with oil so it doesn’t dry out. Cover the greased bowl loosely and let it rise in a warm, draft-free spot until it roughly doubles in size. That process usually takes about 60-90 minutes.
I check readiness with the “ripe” finger test: if my fingers leave a lasting indentation, the dough is ready. If not, I give it a little more time.
3. Shape the Rolls
Once the dough has risen, gently deflate it and transfer it to a clean, unfloured surface. Divide the dough into 12 equal pieces using a bench scraper or knife. Then pinch and roll each piece into a tight ball to create the rolls.
Don’t flour your work surface when shaping the rolls; you want some resistance to form them into taut balls. My video on shaping dinner rolls is a great visual guide to see my technique in action.
You can also get creative with shaping your dough! Check out my guide for 5 ways to shape bread rolls.
4. Second Rise
Place the shaped rolls in a greased 9×13-inch pan and lightly cover them. Let them rise again until they double in size. If I plan to bake later, I’ll refrigerate the shaped rolls for up to 24 hours. The slower rise actually helps the flavor develop. Let the rolls come to room temperature before baking.
You can use the same finger test here. Here’s what my dough looked like before and after rising:
5. Bake and Finish
Brush the rolls with a lightly beaten egg for a glossy golden finish, then bake at 375°F for about 20 minutes until golden brown. Once out of the oven, brush with melted butter and sprinkle with flaky sea salt.
Flavor Twists and Variations
I put in quite a few hours of testing to come up with the best dinner rolls, but once you’ve got the basics down, you can play with flavors. Try these variations:
- Brush the tops with melted butter mixed with minced garlic and chopped fresh herbs like rosemary, thyme, or parsley for a garlic butter version.
- Sprinkle shredded cheese over the tops right before baking for a savory twist.
- You can also add a touch more sugar and a pinch of cinnamon to the dough for breakfast-style rolls that aren’t as sweet as cinnamon rolls.
And if you’re craving more, check out a few of my favorite roll recipes:
- Garlic, Herb, and Cheese Rolls
- Garlic Knot Rolls
- Homemade Hawaiian Bread Rolls
- Soft Butter Rolls
- Sweet Potato Dinner Rolls
Serving Suggestions
These soft, buttery rolls are the kind of side that works with just about anything. I love serving them as an easy Thanksgiving dish or alongside Christmas ham. They’re just as good with cozy soups, stews, or a simple roast chicken.
They also make great leftovers when re-heated or toasted. Slice them in half for sliders, breakfast sandwiches, or even mini pulled pork buns. For an easy appetizer, you can serve them with flavored butters, like honey butter or garlic herb butter, to make them feel extra special.
Make-Ahead, Storing, and Freezing Tips
You can make most yeast mixtures ahead of time, and this recipe is no exception. I like to mix the dough, let it rise once, and shape the rolls. Then I cover the pan tightly with plastic wrap and refrigerate for up to 24 hours. Chilling slows the rise and allows more flavor to develop overnight.
When it’s time to bake, I bring the rolls to room temperature as the oven preheats. If they haven’t quite doubled in size yet, I just give them a little more time before baking.
The rolls are best freshly baked, but leftovers reheat beautifully. Warm them in a 300°F oven or toaster oven until just heated through. Store in an airtight container or zip-top bag for up to 3 days.
To freeze unbaked rolls, shape the dough after the first rise and place them in a baking dish. Cover tightly with plastic wrap and freeze flat for up to 2 months. When you’re ready to bake, thaw them to room temperature, let them rise until an indentation stays when pressed, and bake as directed.
You can also freeze baked dinner rolls. Once cooled, store them in an airtight container for up to a month. Thaw to room temperature before reheating and serving.
More Side Dishes You’ll Love:
- Apple and Sausage Stuffing
- Cheesy Green Bean Casserole
- Crispy Parmesan-Rosemary Roasted Potatoes
- Crowd-Pleasing Sweet Potato Casserole
- Homemade Cranberry Sauce
FAQs
How are dinner rolls different from bread?
Dinner rolls are small, soft, and often slightly sweetened breads meant to accompany a meal. They come baked in individual portions, so they’re perfect for sharing at the table. Think of them as mini loaves designed to elevate your meal, especially at Thanksgiving.
Why aren’t my yeast rolls fluffy?
If your yeast rolls aren’t coming out fluffy, it’s usually because the dough didn’t get enough time to rise, was over-floured, or wasn’t kneaded enough. I always make sure my dough doubles in size and resist the urge to add extra flour to sticky dough. It’s also important for the liquids to be around 100-110°F so the yeast can do its job.
How do you keep dinner rolls soft and fresh?
To keep dinner rolls soft and fresh, store any leftovers in an airtight container or zip-top bag at room temperature for up to 3 days. Reheat them for a few minutes in a 300°F oven or toaster oven until they’re warmed through to refresh before serving.
Ultimate Dinner Rolls
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Ingredients
- ¼ cup (59 grams) lukewarm water (100 to 110°F)
- 1 cup (237 grams) warm milk (100 to 110°F)
- 1 tablespoon (14 grams) unsalted butter, melted, plus more for greasing
- 2 large eggs, lightly beaten
- 2 tablespoons (25 grams) granulated sugar
- 1 ½ teaspoons fine sea salt
- 2 ¼ teaspoons (1 packet) instant yeast
- 4 ½ cups (572 grams) bread flour
For egg wash & finishing
- 1 egg, lightly beaten
- Melted butter
- Flaky sea salt, for sprinkling
Instructions
- Combine the water, milk, 1 tablespoon of the melted butter, eggs, sugar, salt, and yeast in the bowl of a stand mixer.
- Add 2 cups (254 grams) of the flour and stir with a wooden spoon until the dough forms a rough, shaggy mass.
- Attach the dough hook to the mixer, turn to medium-low speed, and gradually add the remaining flour, kneading until a mass of dough begins to form.
- Continue kneading on medium-high speed for 4 to 5 minutes until a soft, smooth ball of dough is formed. The dough ball should feel elastic and slightly tacky to the touch.
- Lightly spray a large bowl with cooking spray and place the dough in the bowl. Cover the bowl lightly with plastic wrap or a kitchen towel.
- Let dough rise for about 1 hour to 90 minutes at room temperature or until the dough is big, puffy, and about doubled in size.
- Grease a 9×13-inch or similarly shaped baking pan with butter. Gently deflate the dough.
- Use a bench scraper, knife, or pizza wheel to divide the dough into 12 equal pieces. Shape each piece into a ball and place it in the prepared pan.
- Lightly cover the dough with plastic wrap and let the rolls rise for about 1 hour, or until about doubled in size.
- Preheat the oven to 375°F.
- Brush the rolls gently with the beaten egg. Bake for 20 minutes or until golden brown.
- Brush with melted butter and sprinkle with flaky salt. Serve warm. Store leftovers in an airtight container or zip-top bag for up to 3 days.
Recipe Notes
The Ultimate Cookie Handbook
Learn the sweet SCIENCE of cookie baking in a fun, visual way to customize your own recipes frustration-free. Plus, my best 50+ homemade cookies!
This recipe was originally published in 2013 and has been updated with new photos and more baking tips. Photos by Joanie Simon.
This is a terrible recipe. The notes caution against adding any more flour – because the dough may seem too wet??? Lol. I did 4 cups of flour (1/2 cup less than recipe says to do) and the last 1/2 cup wouldn’t even mix in!
These turned out delicious! I always trust Handle the Heat recipes! They did turn out huge, double the size that I would expect from a dinner roll. Next time the only change I’d make is making 24 instead of 12.
Made these for Thanksgiving & everyone raved about them. My husband said they were the best thing I’ve ever baked. Thank you.
Made them on Wednesday afternoon & put them in the fridge after shaping. took them
out on Thursday, let them sit for about an hour before baking and they were good to go. Cooked to an internal temperature of 200 degrees Fahrenheit.
There is no yeast listed in this recipe. How much do you use? Maybe this is why some people are having trouble with this recipe.
1 1/2 teaspoons fine salt
2 1/4 teaspoons (1 packet) instant yeast
4 1/2 cups (572 grams) bread flour
Might want to have a re-read – there is yeast there! 🙂
Made for first time. Feel I followed directions well. Came out the density of a biscuit. Sad to say, not sure I’ll try again.
Hi Michelle, thank you for trying the recipe and sharing your experience! I’m so sorry the rolls didn’t turn out as you hoped. This dough is enriched with milk, butter, and sugar and is meant to be on the sticky side, which helps create that soft, fluffy texture. Especially before the first rise, it can be tempting to add more flour to make it easier to handle, but adding just a little too much flour will lead to denser rolls. If the dough feels too sticky to handle, you could try adding just 1–2 tablespoons of additional flour—but I recommend starting with lightly dampened hands to work with the dough and see how that goes before adding extra flour. I’d love for you to give the recipe another try, and if you do, please let us know how it goes. This is my go-to recipe for light, fluffy rolls, and I’d love for you to be able to enjoy them that way 🙂 Good luck!
These are literally the best and only roll recipe I use! My father in law is obsessed with these fluffy beauties and you know they’ll be at the Thanksgiving table!
Sorry, I tried twice. Followed the directions. The first time the dough was so dry. The 2nd time I used 1/4 less flour and a bit more liquid and it was better, but not elastic-y or tacky. Something is not right. I’m pretty good at making rolls and I wanted to do something easier than usual but I’ll have to go back to my tried and true.
I plan on making these for thanksgiving tomorrow and I was gonna prep them today any tips on how I can make them still taste freshly baked tomorrow?
I have the Same question!
I think someone posted it in previous comments. Put the rolls in the fridge until tomorrow and then take them out to rise and bake right before you need to cook them 🙂
Alexandra’s correct! 🙂 You can find the instructions for making these rolls ahead of time above the recipe in the tips section here. Enjoy!
OUTSTANDING! My daughter made tested these out prior to Thanksgiving. Total WOW factor! For a squishy roll, these blew me away. She said it was easy to make and my husband, who does not eat a lot of bread, had 4 last night.
Happy to hear they were such a hit with your family, Jaz!
I have used this recipe multiple times, I don’t let anyone bring store bought rolls anymore. They’re the best! Can you simply double the recipe? Or should you make two separate dough batches?
Hi Brooke! So happy you love this recipe 🙂 Personally, I like making two separate dough batches to ensure it fits in my mixer, but if yours is large enough, feel free to!
Do you have the recipe ingredients by weight?
Despite all the glowing reports my first try was a fail- but I think more do to overproofing:(
Janet
1/4 water=59gm. 1 cup milk=249gm. 1T butter=14gm. 2T sugar=25gm. 1and1/2 t sea salt=9gm.
Thanks for your feedback, Janet! I’ve just updated the recipe to include them. Please let us know how your next attempt goes. Good luck!
OMG these are the best dinner rolls I have ever made. Huge, soft and fluffy inside, the egg wash gives a nice crisp on the top . I didn’t have milk so I did 1 Cup water + 1/4 cup heavy cream. I added some Italian spice blend into the dough plus a touch of garlic powder. Topped the rolls with sesame seeds and zatar seasoning. Amazing. This will be my go to.