Soft and Fluffy Homemade Dinner Rolls (Easy Yeast Rolls)
Nothing makes a holiday meal feel special like a pan of warm, homemade dinner rolls. These are soft, fluffy and buttery, with golden tops that pull apart into pillowy pieces.
If you have never baked with yeast, this is a great place to start. The dough is easy to handle, and the steps are simple: mix, rise, shape, rise again and bake.
Every Thanksgiving I make a big pan of these, and somehow there are never leftovers. They are just as good with soup on a cold weeknight.
Why You’ll Love These Dinner Rolls
- Super soft. Milk, butter and an egg make a tender, rich crumb.
- Beginner friendly. Clear steps and a forgiving dough.
- Pantry ingredients. Flour, yeast, milk, sugar, butter, egg and salt.
- Make ahead. Shape them the night before and bake fresh.
- Freezer friendly. Bake extra and freeze for later.
Ingredients You’ll Need
The exact amounts are in the recipe card at the end of this post.
- Whole milk: Warm it to about 110°F (43°C). Too hot can kill the yeast.
- Yeast: Instant or active dry both work. One packet is 2 1/4 teaspoons.
- All-purpose flour: Start with 3 1/2 cups and add a little more only if the dough is very sticky. Bread flour makes slightly chewier rolls.
- Butter, sugar and egg: They make the rolls soft, rich and lightly sweet.
- Melted butter: For brushing the tops right out of the oven.
How to Make Homemade Dinner Rolls
- Proof the yeast. Mix warm milk, yeast and a little sugar. Wait until foamy.
- Make the dough. Add the rest of the ingredients and knead until smooth and slightly tacky.
- First rise. Cover and let it double, about 1 to 1 1/2 hours.
- Shape. Divide into 16 balls and place them in a greased 9×13 pan.
- Second rise and bake. Let them puff for 30 to 45 minutes, then bake at 375°F (190°C) for 18 to 22 minutes. Brush with butter.
My Tips for the Best Dinner Rolls
- Use a kitchen scale to divide the dough so all the rolls bake evenly.
- Do not add too much flour. A slightly tacky dough makes softer rolls.
- Let the dough rise in a warm spot, like an oven with only the light turned on.
- Tuck the edges under when shaping to get smooth, round tops.
- Check doneness with a thermometer. About 190°F (88°C) in the center means they are baked through.
Variations to Try
- Garlic butter: Brush with butter mixed with garlic and parsley.
- Honey butter: Stir a spoonful of honey into the melted butter.
- Cheesy: Knead in 1 cup of shredded cheddar.
- Herb: Add 1 tablespoon of chopped rosemary or thyme to the dough.
Make-Ahead, Storage and Reheating
- Make ahead: After shaping, cover the pan and refrigerate overnight. Let it sit out 1 hour before baking.
- Storage: Keep baked rolls airtight at room temperature for 2 days, or freeze up to 3 months.
- Reheating: Wrap in foil and warm at 300°F (150°C) for about 10 minutes.
What to Serve With It
These rolls are made for soaking up gravy and soup. Serve them with your holiday roast, or with a cozy bowl of my Easy Leftover Turkey Soup after Thanksgiving. They also make perfect mini sandwiches with leftover turkey and cranberry sauce.
Frequently Asked Questions
Why did my rolls not rise? The yeast may be old, or the milk was too hot. Check the date on the yeast and use milk that feels warm, not hot.
Can I make the dough by hand? Yes. Mix with a wooden spoon, then knead on a floured counter for 8 to 10 minutes.
Can I use instant yeast without proofing? Yes. Mix it straight in with the flour. Proofing is just a good way to check that it is active.
How do I keep them soft? Brush with butter as soon as they come out, and store them covered once cool.
One Last Thing
I hope these soft and fluffy dinner rolls make your holiday table feel extra cozy. If you bake them, please leave a comment and a star rating below. And save the recipe to your holiday baking board on Pinterest!
Soft and Fluffy Homemade Dinner Rolls
Ingredients
Dough:
- 1 cup whole milk warmed to 110°F (43°C)
- 2 1/4 tsp instant or active dry yeast 1 packet
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter softened
- 1 large egg room temperature
- 1 tsp salt
- 3 1/2 cups all-purpose flour plus up to 1/4 cup more as needed
Topping:
- 2 tbsp unsalted butter melted
- 1/4 tsp flaky salt optional
Instructions
- In a large bowl or stand mixer, stir together the warm milk, yeast and 1 tablespoon of the sugar. Let it sit 5 minutes, until foamy.
- Add the rest of the sugar, softened butter, egg, salt and 2 cups of flour. Mix until smooth. Add the remaining flour a little at a time until a soft dough forms that pulls away from the bowl.
- Knead 6 to 8 minutes by mixer (or 8 to 10 by hand), until smooth and slightly tacky. Place in a greased bowl, cover and let rise in a warm spot 1 to 1 1/2 hours, until doubled.
- Grease a 9×13-inch pan. Punch down the dough and divide into 16 equal pieces. Roll each into a smooth ball and place in the pan.
- Cover and let rise 30 to 45 minutes, until puffy. Meanwhile, preheat the oven to 375°F (190°C).
- Bake 18 to 22 minutes, until golden brown and the center rolls read about 190°F (88°C). Brush with melted butter, sprinkle with flaky salt and serve warm.
Notes
Storage: Keep at room temperature in an airtight container for 2 days, or freeze up to 3 months.
Reheat: Wrap in foil and warm at 300°F (150°C) for 10 minutes.
Variations: Brush with garlic butter, add honey to the topping butter, or knead in shredded cheddar.
