Homemade Dinner Rolls Recipe

Warm, fluffy homemade dinner rolls just make any meal feel a little more special, don’t they?

When that smell of fresh bread starts drifting through the kitchen, suddenly the night feels cozy and inviting.

You can pull off soft, golden rolls at home with simple ingredients and a few easy steps—nothing fancy required.

Honestly, this dinner roll recipe fits right in whether it’s a quick weeknight dinner or a big holiday spread. The dough comes together without much fuss, and the rolls bake up light and tender every time.

Whether you’re just getting into baking or you want a reliable bread recipe that won’t let you down, this one’s a safe bet. I find it delivers tasty results without a lot of stress.

You’ll see what tools and ingredients you need, how to shape and bake the rolls, and what to watch for when they come out of the oven. Once you taste them warm with a swipe of butter, you’ll probably wonder why you haven’t been making your own all along.

Homemade Dinner Rolls Recipe

I usually make these homemade dinner rolls when I’m craving soft, golden bread that tastes fresh from the oven. The process uses basic tools, common ingredients, and a few careful steps to build gluten, shape dough balls, and get that fluffy texture.

Equipment

I stick to a few basic tools to keep things simple.

• Stand mixer with a dough hook – makes kneading easier and helps build gluten.
• Large mixing bowl – for proofing and mixing.
• Kitchen scale – for accurate flour measurement.
• Measuring cups and spoons – for the little stuff.
• Pastry brush – to slather melted butter on top of baked rolls.
• Baking sheet or 9×13-inch pan – holds the dough balls during baking.
• Plastic wrap or clean towel – covers the dough while it rises.
• Instant-read thermometer – checks dough temperature for yeast.

I like using a stand mixer because it saves time, but kneading by hand works fine if you don’t mind a mini workout.

Ingredients

I keep my ingredient list short and easy to find.

• 3 ½ cups all-purpose flour (sometimes I swap in half bread flour for a chewier roll)
• 1 packet (2 ¼ tsp) instant yeast or active dry yeast
• 1 cup warm milk (about 110°F)
• ¼ cup unsalted butter, melted and slightly cooled
• ¼ cup granulated sugar
• 1 large egg
• 1 tsp salt
• Extra butter for brushing after baking

Sometimes I toss in a little whole wheat flour for a heartier texture. The balance of milk, butter, and sugar keeps the rolls soft and just a bit sweet.

Instructions

• Warm the milk, then mix it with yeast and sugar until the mixture looks foamy.
• Stir in melted butter, egg, and salt.
• Gradually add flour while mixing on low speed until you have a soft dough.
• Knead in the stand mixer for about 8 minutes, or by hand for 10 minutes, to develop gluten.
• Put the dough in a greased bowl, cover, and let it rise until it doubles in size.
• Punch down the dough and divide it into 12 even dough balls.
• Arrange them in a greased pan and cover again for the second rise until they look puffy.
• Bake at 375°F (190°C) for about 15–18 minutes, or until golden brown.
• Brush the tops with melted butter right after baking.

I always let the rolls cool for a bit before serving so the texture sets up nicely.

Notes

I’ve noticed that instant yeast rises faster than active dry yeast, so I tweak the proofing time if needed. If my kitchen feels chilly, I set the covered dough near a warm oven to help the yeast along.

For softer rolls, I stick with all-purpose flour. If I want a chewier bite, I’ll mix in some bread flour. I try not to add too much flour, since that can make the rolls dense.

These homemade rolls actually freeze well after baking and cooling. I just reheat them in the oven for a few minutes to bring back that fresh-baked taste and soft texture.

Tasting Notes

When I pull the fluffy dinner rolls from the oven, the first thing I notice is their golden color and soft texture.

The tops turn out a little crisp, but the inside stays light and airy.

I can tell right away I kneaded them just enough for that tender crumb.

The aroma of warm butter and yeast fills my kitchen, and honestly, it brings back memories of family dinners and cozy evenings.

Each roll has this mild sweetness that just balances out the savory side.

The texture? That’s what really gets me.

When I tear one open, a little steam escapes, and inside, it’s pillowy soft.

The crust gives a gentle bite—not hard, not chewy, just right.

It’s the kind of softness that makes it hard to wait before eating one.

Usually, I taste them plain first, then with a bit of butter or honey.

• Plain: soft, slightly sweet, and warm
• With butter: rich and smooth
• With honey: sweet with a light floral note

Every bite feels comforting and simple.

These rolls go great with soups, roasted meats, or even breakfast spreads.

Honestly, they taste best fresh from the oven, but I’ll still warm one up the next day and enjoy it.

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