These dinner rolls are soft, fluffy, and perfectly golden brown on top—just the way I like them! They have a tender crumb that’s slightly chewy and buttery, making every bite so satisfying. Whether you’re setting the table for a family meal or a special holiday dinner, these rolls bring that cozy, homemade feeling everyone loves.
I always find that the trick to getting them just right is to let the dough rise until it’s nice and puffy. This extra time makes the rolls so light and airy, almost like little clouds. Plus, brushing them with melted butter when they come out of the oven gives them that irresistible shiny finish and adds a touch of extra flavor.
One of my favorite ways to enjoy these rolls is fresh and warm, straight from the oven, maybe with a bit of jam or a pat of butter melting on top. They also make great little sandwich buns for leftover turkey or roast chicken. I always look forward to making these because they bring people together and make any meal feel a little more special.
Key Ingredients & Substitutions
All-purpose Flour: This flour gives the rolls structure and softness. If you want a lighter texture, try bread flour, which has more protein and helps with rise. For a healthier twist, half whole wheat flour works but might make rolls a bit denser.
Yeast: Active dry yeast is standard for these rolls. If you don’t have it, instant yeast works too—just mix it directly with the flour. Make sure your milk isn’t too hot, or it can kill the yeast and your rolls won’t rise.
Milk: Whole milk adds richness and softness. You can swap for 2% or even plant-based milks like almond or oat, but avoid anything flavored or sweetened for best results.
Butter: Butter provides flavor and tenderness. I love brushing melted butter on top right after baking—it keeps the crust soft and adds a nice shine. You can substitute with margarine or oil if needed, but butter really brings the classic taste.
Egg: The egg helps with structure and color. If you need an egg-free option, use a flax egg (1 tbsp ground flax + 3 tbsp water) as a binder, though texture might be slightly different.
How Do You Get Soft, Fluffy Rolls Every Time?
Getting soft, fluffy rolls comes down to the dough rising well and gentle handling.
- Let the dough rise fully: The first rise doubles the dough and creates air bubbles that make rolls light.
- Gentle shaping: When forming balls, be gentle to keep the air inside. Tuck the dough under smoothly to create a tight surface.
- Second rise: Let the shaped rolls puff up again before baking. This gives a lighter texture.
- Butter finish: Brush melted butter on hot rolls as soon as they come out. This softens the crust and adds flavor.
Patience is the secret here. Don’t rush the rises, and you’ll be rewarded with soft, pillowy rolls that taste like they came from a bakery.
Equipment You’ll Need
- Large mixing bowl – I use it because it gives the dough space to rise and makes mixing easy.
- Measuring cups and spoons – helps get accurate amounts, so your rolls turn out perfect.
- Whisk or spoon – for mixing the yeast and liquids smoothly.
- Silicone spatula or dough scraper – makes handling the dough easier and less sticky.
- 9×13 inch baking pan – I prefer this size because it keeps the rolls close for a nice pull-apart shape.
- Kitchen towel or plastic wrap – covers the dough while it rises and keeps it warm.
- Pastry brush – for brushing melted butter on top of the baked rolls for a shiny finish.
Flavor Variations & Add-Ins
- Cheese & Herbs – Mix shredded cheese and chopped herbs like rosemary or parsley into the dough for extra flavor.
- Garlic Butter – Brush the rolls with garlic-infused butter before baking or right after for an aromatic touch.
- Whole Wheat or Rye Flour – Swap part of the all-purpose flour for healthier, richer options, but note the texture may change slightly.
- Sweet Rolls – Add a tablespoon of cinnamon and sugar into the dough and top with icing for a sweet version perfect for breakfast or dessert.
How to Make Soft and Fluffy Dinner Rolls
Ingredients You’ll Need:
- 4 cups all-purpose flour, plus extra for kneading
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 1 cup whole milk, warmed (about 110°F/43°C)
- 1/4 cup unsalted butter, melted, plus extra for brushing
- 1 large egg
Time Needed:
This recipe takes about 15 minutes of active prep, plus 1 to 1 1/2 hours for the first rise, a second 30-45 minutes rise after shaping, and 18-20 minutes to bake. Plan for around 2.5 hours total, mostly waiting for the dough to rise, which is when magic happens!
Step-by-Step Instructions:
1. Activate the Yeast:
In a small bowl, mix the warm milk with the yeast and a pinch of sugar. Let it sit for 5-10 minutes until it becomes foamy. This shows the yeast is alive and ready to work.
2. Mix the Dough:
In a large bowl, combine 3 1/2 cups of the flour, sugar, and salt. Add the melted butter, egg, and the foamy yeast mixture. Stir everything together until a dough forms.
3. Knead the Dough:
Turn the dough onto a floured surface. Knead it for 8-10 minutes, adding the remaining flour as needed, until the dough feels smooth and elastic. This step builds the gluten, which helps the rolls rise and keep their shape.
4. First Rise:
Place the dough in a greased bowl, cover it with a kitchen towel or plastic wrap, and let it rise in a warm place until it doubles in size—about 1 to 1 1/2 hours.
5. Shape the Rolls:
Once risen, gently punch down the dough to release the air. Divide it into 12 equal pieces and roll each into a smooth ball. Place the balls close together in a greased 9×13 inch baking pan.
6. Second Rise:
Cover the pan and let the rolls rise again for 30-45 minutes until puffed and nearly doubled.
7. Bake the Rolls:
Preheat your oven to 375°F (190°C). Bake the rolls for 18-20 minutes, or until they turn golden brown on top.
8. Add the Finishing Touch:
Right after taking the rolls from the oven, brush their tops with melted butter. This adds shine and keeps them soft.
9. Enjoy Warm:
Let the rolls cool for a few minutes, then serve them warm. They’re perfect as a side for any dinner or used to make mini sandwiches!
Can I Use Instant Yeast Instead of Active Dry Yeast?
Yes! You can substitute instant yeast for active dry yeast by mixing it directly with the flour—no need to dissolve in milk first. Use the same amount and expect slightly faster rising times.
Can I Make These Dinner Rolls Ahead of Time?
Absolutely! After shaping the rolls, you can refrigerate them overnight covered tightly. Let them come to room temperature and finish their second rise before baking the next day.
How Should I Store Leftover Rolls?
Store any leftovers in an airtight container at room temperature for up to 2 days. For longer storage, freeze them wrapped well for up to 3 months. Reheat gently in the oven or microwave.
Can I Use Non-Dairy Milk?
Yes, plant-based milks like almond or oat milk can be used in place of whole milk. Just make sure the milk is warmed (not hot) to activate the yeast properly.