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There’s a special kind of magic that happens when you pull a pan of golden-brown dinner rolls from your own oven.
The aroma alone, that warm, buttery, yeasty scent, feels like a hug for your whole house. And that first tender, fluffy bite? It’s pure comfort.
This recipe, a favorite from Elly, yields rolls so soft and delicious, they just might become your new signature dish.
Why These Rolls Feel Like a Triumph
Baking with yeast can feel intimidating, like you’re inviting a tiny, living creature to your kitchen party. But here’s the secret: it’s a surprisingly forgiving process.
Watching a shaggy ball of dough transform into a puffy, doubled masterpiece is one of the most satisfying sights in home cooking. It’s a little bit of science, and a whole lot of heart.
These rolls aren’t just a side dish; they’re a warm, handmade gesture of care for whoever gathers at your table.
Ingredients Needed for the Recipe
Gathering just seven simple ingredients is all that stands between you and bakery-quality rolls. The simplicity is part of the beauty.
- All-purpose flour – The sturdy backbone of our soft, fluffy rolls.
- Yeast – The tiny miracle worker that makes the dough rise and gives it life.
- Milk – Warmed to awaken the yeast, it creates an incredibly tender crumb.
- Sugar – A touch to feed the yeast and add a hint of sweetness.
- Melted butter – For richness in the dough and a glorious, golden sheen on top.
- Sea salt – The essential flavor enhancer that balances everything perfectly.
- Olive oil – Just a brush for the bowl and pan to prevent any sticking.
The Heart of the Kitchen: A Place for Gathering
Something wonderful happens when you bake bread. People seem to naturally drift into the kitchen, drawn by the smell and the promise of something warm.
This recipe creates more than just rolls; it creates a centerpiece for conversation and connection. It’s an invitation to slow down and savor a moment.
Don’t be surprised if you find yourself sharing stories and laughter while shaping the dough—it’s all part of the experience.
How to make Homemade Dinner Rolls?
Proofing Your Yeast: The First Crucial Step
Start by combining the warm milk, yeast, and one tablespoon of the sugar in the bowl of your stand mixer. Let this mixture sit for about five minutes, and wait for the magic to happen.
You’re looking for a foamy, creamy layer on top—this is your proof that the yeast is alive and active, ready to do its job. If you don’t see foam, it’s best to start fresh with new yeast.
Creating the Dough: A Simple Mixing Process
To the foamy yeast mixture, add the rest of the sugar, the melted butter, and the salt. Mix this on a low speed just until everything is combined.
Now, add the flour one cup at a time, letting the mixer incorporate each addition before adding the next. This patience ensures a smooth, well-hydrated dough.
Kneading to Perfection: By Machine or By Hand
Once all the flour is in, increase the mixer’s speed to medium and let it knead the dough for about two minutes. You’ll know it’s ready when the dough forms a cohesive ball that slaps the sides of the bowl.
If you’re kneading by hand, turn the slightly sticky dough onto a floured surface and knead for 5-7 minutes, until it becomes smooth and elastic. It’s a wonderfully therapeutic process.
The First Rise: Practicing a Little Patience
Shape your dough into a ball and place it in a bowl that’s been lightly brushed with olive oil. Cover the bowl tightly with plastic wrap.
Now, find a warm, draft-free spot for it to rest. Let it rise for 1 to 2 hours, until it has proudly doubled in size. This slow fermentation is what builds that incredible flavor.
Shaping the Rolls: The Fun Part
Once risen, gently punch the dough down to release the air. Turn it out onto a clean surface and divide it into 15 equal pieces.
To shape each roll, cup your hand over a piece of dough and roll it in a tight, circular motion on the counter. This creates a smooth, tight surface, which helps the rolls bake up tall and beautiful.
The Second Rise: Building Lightness
Place all your shaped dough balls onto a greased baking sheet or in a 9×13-inch dish, leaving a little space between them for expansion. Dust them lightly with flour and cover again with plastic wrap.
This second, shorter rise—about an hour—allows the individual rolls to become puffy and light. They’re getting their final burst of energy before meeting the heat of the oven.
Baking to Golden Brown Glory
Preheat your oven to 350°F, placing a rack in a lower position to ensure the bottoms of the rolls cook evenly. Bake for 20 to 25 minutes.
Rotate the pan halfway through the baking time to guarantee an even, all-over golden brown color. Your kitchen will smell absolutely heavenly.
The Finishing Touch: A Brush of Butter
The moment the rolls come out of the oven, brush the tops generously with the remaining melted butter mixed with a pinch of salt.
This final step gives them an irresistible glossy finish and an extra layer of savory, buttery flavor. Serve them warm, and prepare for the compliments to roll in.
Tips
Check your yeast’s expiration date. This is the most common point of failure, so always use fresh yeast to ensure a good rise. Proofing it first, as the recipe directs, is your best insurance policy.
Measure your flour with care. For the softest texture, avoid scooping the measuring cup directly into the flour bag. Instead, spoon the flour lightly into the cup and level it off with a knife.
Embrace the warmth. Yeast is a living organism that thrives in a cozy environment. Warming your milk slightly and letting the dough rise in a warm spot will make it active and happy.
Don’t fear the sticky dough. A slightly tacky dough often leads to a more tender roll than one that’s too dry. You can always use a little extra flour on your hands during shaping if it’s too hard to handle.
How to Make This Recipe Your Own?
Once you’ve mastered the basic recipe, a world of variations opens up. Stir a handful of shredded cheddar cheese and some chopped fresh herbs like rosemary or chives into the dough for a savory twist.
For a stunning pull-apart loaf, arrange the dough balls in a round cake pan so they’re just touching. As they bake and rise, they’ll join together, creating a beautiful, shareable centerpiece.
You can also turn them into garlic knots by rolling each piece into a rope, tying it in a loose knot, and brushing with garlic butter before and after baking. The possibilities are truly endless.
Your Make-Ahead Game Plan
These rolls are incredibly friendly for busy cooks. You can prepare the dough up to the shaping step, cover the pan tightly, and refrigerate it overnight.
Simply let the chilled pan sit at room temperature for an hour before baking as directed. The slow, cold rise actually develops even more flavor.
You can also bake them completely, let them cool, and then freeze them in a sealed bag for up to two months. A quick warm-up in the oven brings them right back to life.
The Simple Joy of Sharing
In the end, these homemade dinner rolls are about so much more than flour and yeast. They represent the simple, profound joy of creating something with your own hands to share with others.
Whether they’re accompanying a holiday feast or a simple weeknight soup, they elevate the meal into an occasion. That’s a feeling you can’t buy in any store.
So, go ahead, preheat your oven and get ready to fill your home with the best smell in the world. You’ve got this.
Homemade Dinner Rolls Recipe
Description
Try these homemade dinner rolls once, and you'll make them forever! Flaky, soft, and buttery, they're an easy, delicious addition to any meal. Perfect alongside soup, holiday feasts, or simply enjoyed with honey butter or jam.
ingredients
Dough
For topping
Instructions
-
Proof the yeast
In the bowl of a stand mixer fitted with a dough hook, stir together the warm milk, yeast, and 1 tablespoon of the sugar. Let sit for 5 minutes until foamy. If it doesn’t foam, discard and start again with fresh yeast. -
Make the dough
Add the remaining sugar, melted butter, and salt to the bowl. Mix on low speed to combine. Add flour 1 cup at a time, mixing after each addition. Once all flour is added, increase speed to medium and mix for 2 minutes until a cohesive, slightly sticky dough forms and pulls away from the bowl. -
Knead and first rise
Turn dough onto a lightly floured surface and knead briefly into a smooth ball. Place in an olive oil–brushed bowl, cover with plastic wrap, and let rise in a warm place for 1–2 hours, or until doubled in size. -
Shape the rolls
Brush a 9×13-inch baking dish or quarter sheet pan with olive oil. Divide dough into 15 equal pieces and roll each into a smooth ball. Arrange in the pan, dust lightly with flour, cover with plastic wrap, and let rise for 1 hour or until puffy. -
Bake
Preheat oven to 350°F (177°C) with rack on a low position. Bake rolls for 20–25 minutes, rotating pan halfway, until golden brown. -
Finish and serve
Mix melted butter with a pinch of sea salt. Brush over warm rolls and serve immediately.
Nutrition Facts
Servings 15
Serving Size 1 roll
- Amount Per Serving
- Calories 140kcal
- % Daily Value *
- Total Fat 6g10%
- Saturated Fat 3.5g18%
- Cholesterol 15mg5%
- Sodium 180mg8%
- Potassium 60mg2%
- Total Carbohydrate 19g7%
- Dietary Fiber 0.7g3%
- Sugars 2g
- Protein 3g6%
- Calcium 30 mg
- Iron 1 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Make them vegan: Use unsweetened non-dairy milk and vegan butter. Omit added salt if your vegan butter is salted.
- Make-ahead tip: Shape rolls and refrigerate overnight. Bring to room temperature 1 hour before baking.
- Freezing: Fully baked rolls freeze well for up to 2 months. Reheat wrapped in foil at 350°F.
- Flour tip: Always spoon and level flour or weigh it (375g) for best results—too much flour = dense rolls.
Frequently Asked Questions
Can I use instant yeast instead of active dry yeast?
Yes! Instant yeast works fine. We still recommend proofing it with warm milk and sugar to ensure it’s active.
My rolls came out like biscuits—what went wrong?
This usually happens if too much flour was added (making the dough dry) or if the yeast was inactive. Always proof your yeast and measure flour accurately using the spoon-and-level method or a scale.
Can I make these rolls without a stand mixer?
Absolutely! Mix the dough by hand in a large bowl, then knead on a floured surface for 5–7 minutes until smooth and elastic.
How do I know when the rolls are done baking?
They should be golden brown on top and sound hollow when tapped on the bottom. Internal temperature should be around 190°F (88°C).