Best Homemade Dinner Rolls

Look no further for the best homemade dinner rolls – these are soft, fluffy, buttery and make the perfect side. They’re so irresistible everyone will be coming back for more!

I couldn’t even get a picture before we ate the right row. They’re seriously the best, melt-in-your-mouth rolls I’ve ever had.

The dough is the same as my mom’s cinnamon rolls, so if you’ve made those, these will be a breeze! If not, don’t worry. They take a few steps and some patience, but they are simple and so worth it.

What You’ll Need

Equipment

• Stand mixer: Love my Bosch universal stand mixer.
• Rolling pin
• Half baking sheet pans

Ingredients

• Whole milk
• Salted butter
• Sugar
• Salt
• Instant yeast
• Eggs
• All purpose flour

How To Make Them

1. Start the dough: In a large microwave safe bowl, add milk, butter (cut into smaller cubes), sugar and salt. Microwave for about 4 minutes, until butter is melted (don’t boil).
2. Proof the yeast: Activate the yeast by mixing warm water, sugar and yeast in a glass measuring cup.
3. Mix the dough: Once the butter mixture is melted, add to your stand mixer, making sure to scrap the sides to get all the sugar off. Crack eggs into the same bowl, scramble, and add to mixer. Pulse mixer a few times to combine. By this time, the yeast mixture should be activated/growing – add to the mixer. Add about 3 cups of the flour, start the mixer on high speed and start timer for 15 minutes. Gradually add in the last 3 cups of flour while it’s mixing.
4. Rise: Once timer is done, check dough to make sure it’s not too sticky – if it is, add a bit more flour and mix until you can touch it with your finger and it doesn’t stick all over. Careful not to add too much flour – you still want the dough to be soft. Carefully place dough into a large, greased plastic bowl and cover with plastic wrap to rise for 45-50 min (until double in size).
5. Roll out dough: Place dough onto a lightly greased counter (Crisco or coconut oil works great) and start to form into a circle. Roll out with a rolling pin into a large circle (~1/2″ thick).
6. Form the rolls: Use a 3″ diameter cup to cut out circles in the dough, making them as close together as possible. Remove the extra dough in between and form into a ball, putting back in the plastic bowl and covering to let rest. Melt some butter in a small bowl. To form the rolls, take a dough circle and gently stretch each side to lengthen, dip the top, then bottom in the butter, bring the ends together, tuck the top over and pinch (see video below). Make sure not to get butter on the ends you pinch or the rolls will open when they bake. The top side of the dough will be the outside. Repeat with all the rolls, fitting 6×4 in the sheet pan.
7. Extra dough: After you’ve formed all the rolls, roll out the extra dough that had been rising and repeat the process to make more. You should have about 1 1/2 sheet pans total of rolls.
8. Rise again: Cover rolls with plastic and let rise another 45-50 minutes, until double in size.
9. Bake: Bake at 375F for 12-15 min, or until risen and tops are golden brown.

Tips

• Cover dough: Make sure to cover the extra dough/rolls that you aren’t working with to keep them warm and soft.
• Plastic bowl for dough: A large plastic bowl is great to let the dough rise in because it won’t cool the dough down like metal.
• Flour: The Wheat Montana premium all purpose flour usually doesn’t need extra after mixing the dough. With other flours, you may need to add a bit more so the dough isn’t too sticky.
• Dough consistency: You want the dough to be soft, but not sticky. If the dough is sticky, add a little bit of flour at a time until you can touch it without it sticking all over your fingers.
• Second roll batch: The first batch will be the softest to work with. The second batch (made from the recycled in-between pieces) will be a bit tougher – just be gentle stretching the rolls out so you don’t break the dough.

To Store

These homemade rolls taste best the day they’re made, but you can totally save any extras. Just cover rolls with plastic wrap or put in a ziploc and store at room temp up to 3 days. If you need them to last longer, store in freezer bags in the freezer up to a month. Thaw overnight before eating.

You’ll Also Love

• My Mom’s cinnamon rolls
• Homemade multigrain bread
• Homemade whole wheat bread

Lastly, please leave a rating and review down below if you try these homemade dinner rolls! They’re the rolls I grew up eating and are seriously the best. Hope you love. ♡

Best Homemade Dinner Rolls

5 from 3 votes

Look no further for the best homemade dinner rolls – these are soft, fluffy, buttery and irresistible.

Print Recipe Pin Recipe

Prep Time:2 hours hrs 30 minutes mins

Cook Time:30 minutes mins

Course: Side Dish

Cuisine: American

Servings: 36

Calories: 141kcal

Equipment

• Stand mixer
• Sheet pans
• Rolling Pin

Ingredients

• 2 cups whole milk (480 g)
• 1 stick salted butter (1/2 cup)
• 1/2 cup + 1 tbsp sugar divided
• 2 tsp salt
• 1/2 cup warm water (120 g)
• 2 tbsp instant yeast
• 2 large eggs
• 6 cups all purpose flour (912 g)
• extra butter to dip rolls

Instructions

• In a large microwave safe bowl, add milk, butter (cut into smaller cubes), 1/2 cup sugar and salt. Microwave for about 4 minutes, until butter is melted (don't boil).
• While that's microwaving, activate the yeast by mixing warm water, 1 tbsp sugar and yeast in a glass measuring cup.
• Add melted butter mixture to your stand mixer, making sure to scrap the sides to get all the sugar off. Use the same bowl to scramble the eggs and add to mixer, pulsing a few times to combine. By this time, the yeast mixture should be activated/growing – add to mixer.
• Add in 3 cups of the flour and start the mixer on high speed (start timer for 15 minutes). Gradually add in the last 3 cups of flour while it's mixing.
• Once timer is done, check dough to make sure it's not too sticky – if it is, add a bit more flour. Carefully place dough into a lightly greased large plastic bowl and cover with plastic wrap to rise for 45-50 min (until double in size).
• Place dough onto a lightly greased counter use a rolling pin to roll into a large circle about 1/2" thick.
• Use a 3" diameter cup to cut circles out of the dough, making them as close together as possible. Remove the extra dough in between, form into a ball and place back into the covered plastic bowl for later.
• Melt 1/4 cup butter in a small bowl. To make the rolls, gently stretch each dough circle, dip the top and bottom middle in the butter, brings ends together (top is the outside), then tuck and pinch the end. Make sure not to get butter on the ends you pinch or the rolls will open when baking. Repeat with the rest of the rolls, lining them 6×4 in the pan.
• Uncover the extra dough, roll out and repeat, forming the rest of the rolls. You should have about 1 1/2 pans full.
• Cover rolls with plastic and let rise another 45-50 minutes, until double in size. Bake at 375F for 12-15 min, until risen and tops are golden brown.

Notes

• Flour: The Wheat Montana premium all purpose flour usually doesn’t need extra after mixing the dough. With other flours, you may need to add a bit more so the dough isn’t too sticky.
• Dough consistency: You want the dough to be soft, but not sticky. If the dough is sticky, add a little bit of flour at a time until you can touch it without it sticking all over your fingers.
• Second roll batch: The first batch will be the softest to work with. The second batch (made from the recycled in-between pieces) will be a bit tougher – just be gentle stretching the rolls out so you don’t break the dough.
• Cover dough: Make sure to cover the extra dough/rolls that you aren’t working with to keep them warm and soft.

Nutrition

Serving: 1roll | Calories: 141kcal | Carbohydrates: 22.4g | Protein: 3.8g | Fat: 4.3g

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