Soft, fluffy, and easy homemade Dinner Rolls! Today I’m sharing a step-by-step guide (and video) to making this easy recipe at home. These rolls can be ready in under an hour and would be the perfect companion to your Thanksgiving dinner!
A Soft & Fluffy Dinner Roll Recipe
Baking with yeast used to make me nervous for the longest time, but it’s really not that difficult, honestly! I’ve slowly overcome my fears with recipes like my easy pizza dough, cinnamon rolls, and garlic knots and today I’m sharing this easy yeast recipe for homemade dinner rolls.
Super fluffy, tender, and just melt-in-your-mouth soft, this recipe can be ready in under 60 minutes, and the best part is your stand mixer does most of the work! Bake them until golden brown and then brush (generously) with melted honey butter… just… yum.
If you’ve ever been intimidated by making dinner rolls or by baking with yeast I’ll walk you through this recipe step-by-step; I think you’ll be surprised how easy it is.
Still worried about baking with yeast? You can always try out my easy biscuit recipe instead!
A Few Words on the Ingredients
There are a few key ingredients that I use for my dinner roll recipe that you might not recognize from your average bread dough, so I thought I’d address them here:
- Cornstarch. Helps to make our rolls extra soft and melt-in-your-mouth. I discovered how helpful cornstarch can be to yeast doughs when making my cinnamon roll recipe.
- Rapid rise yeast. You’ll need 2 ½ teaspoons for this recipe, some yeast sachets only contain about 2 ¼ which will work, but I really recommend 2 ½. The Hodgson Mill brand that I have pictured above has recently become my favorite to work with.
- An extra egg yolk. This helps with the development of our gluten and encourages nice, tender rolls.
Other than that everything else is pretty standard for dinner roll dough.
How to Make Homemade Dinner Rolls
The photos above are step-by-step shots of the process (taken from my video below the recipe)! Each step corresponds to the numbered photo above.
- Combine sugar, cornstarch, yeast, salt, and 3 cups of flour. Stir to combine.
- Heat milk, water, and butter to 110-115F and then stir into dry ingredients.
- Stir in 1 lightly beaten egg + 1 lightly beaten egg yolk. The extra yolk helps make our rolls extra tender and soft!
- Add more flour, as needed. With many yeast recipes, the amount of flour you may need in your own kitchen can vary. You should be adding flour based off of the feel of your dough rather than just based off of what the recipe says. You want to add flour until the dough is clinging to itself and pulling away from the sides of the bowl. It should be slightly tacky to the touch, but not so sticky that the dough is coming away on your fingers when you touch it.
- Transfer to a lightly oiled bowl, cover tightly, and let rest in a warm place for 10 minutes. While the dough is resting I like to prepare my baking dish by melting 1 ½ Tablespoons of butter in a 9×13 glass dish.
- Transfer dough to a lightly floured surface.
- Divide into 15 even pieces.
- Roll each piece into a tight even ball and place into prepared baking dish.
- Brush with milk and bake until lightly golden brown and cooked through. Do not over-bake your rolls! That’s the quickest way to make them tough and dry!
As a slightly sweet bonus I like to brush a little bit of melted honey butter over the top of these dinner rolls while they’re still warm. Simply melt together two tablespoons of salted butter and 1 tablespoon of honey, mix well, then use a pastry brush to brush over the rolls while they are still warm. SO good! IF you love this recipe, learn how to make your own burger buns, too!
How to Make Dinner Rolls Golden Brown On Top
When making dinner rolls I like to brush the tops with a bit of whole milk before putting them in the oven. This encourages a light browning on top. However, you can achieve a deeper, more golden brown if you’d like to brush the rolls with egg wash instead (1 egg beaten with 1 or 2 teaspoons of water).
While the egg wash on top might look a bit more attractive, I recommend using the milk because it doesn’t weigh the tops of the dinner rolls down the same way the heavier egg wash can.
Enjoy!
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Dinner Rolls
Ingredients
- 3 ½ cups all purpose flour divided (375g + 65g)
- 2 Tablespoons granulated sugar
- 1 Tablespoon cornstarch
- 2 ½ teaspoons rapid rise/instant yeast
- 1 ¼ teaspoons salt
- ½ cup whole milk (+ additional for brushing tops of rolls) 120ml
- ½ cup water 120ml
- 7 Tablespoons unsalted butter divided
- 1 large egg + 1 large egg yolk lightly beaten room temperature
HONEY BUTTER GLAZE (optional)
- 2 Tablespoons salted butter
- 1 Tablespoon honey
Recommended Equipment
Instructions
- Preheat oven to 200°F (95C).
- In the bowl of a stand mixer fitted with a paddle attachment, combine 3 cups (375g) flour, sugar, cornstarch, yeast, and salt. Stir until ingredients are well-combined.
- In a small saucepan¹ combine milk, water, and 5 ½ Tablespoons butter (reserve remaining 1 ½ Tablespoon for greasing the pan) on the stovetop over low heat. Stir occasionally until butter is melted and mixture reaches 110-115°F / 43-46°C (If the milk mixture becomes too hot, just remove it from the heat and allow it to cool down to the correct temperature range before proceeding)
- With your stand mixer on low speed, slowly pour milk mixture into the bowl, stirring until combined.
- Add lightly beaten egg and egg yolk and increase speed to medium, stirring until completely combined (be sure to scrape down the sides and bottom of the bowl as needed to ensure all flour is absorbed).
- If you have one, switch your paddle attachment out for a dough hook and continue to stir on medium-low speed. Gradually add up to remaining ½ cup (65g) flour + additional as needed. What you are looking for is a dough that clings to itself and pulls away from the sides of the bowl. It should develop a soft, elastic texture and will still be slightly tacky to the touch but shouldn’t be very sticky. You may need less or more flour than the additional ½ cup indicated, go by the texture of your dough rather than measurements.
- Transfer your dough to a lightly oiled, heatproof bowl and cover tightly with plastic wrap. Allow to rest in a warm place (I usually place mine on top of my preheating oven) for 10 minutes.
- While your dough is resting, prepare a 9x13 glass² baking dish. Use your remaining 1 ½ Tablespoons of butter and melt this in your dish. I like to just set the butter in my baking dish and pop it in the oven for a few minutes (since my oven is already running) until melted.
- Once dough has rested, transfer to a clean, lightly floured surface and divide into 15 pieces, shaping each into a smooth, round ball.
- Arrange into prepared dish and cover with aluminum foil
- Transfer covered dish to 200F oven and turn off your oven. Leave the covered dish in your warm (but now turned-off) oven to rise for 15 minutes.
- After 15 minutes, remove dish from oven but leave it covered. The rolls will continue to rise while your oven preheats.
- Preheat oven to 350F (175C).
- Once oven is preheated, remove foil and lightly brush rolls with additional milk, if desired (helps encourage a browned top).
- Transfer to 350F (175C) oven and bake for 18-20 minutes or until rolls are cooked through and beginning to turn a light golden brown on top (do not over-bake rolls or they will be dry).
- Serve warm, if desired prepare honey butter glaze by melting together 2 Tablespoons salted butter and 1 Tablespoon honey and brushing over rolls while they are still warm.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Michelle
Hi! Is there anything I could substitute the whole milk with? I have some 1% milk, whipped cream in a can, Greek yogurt, or cool whip.
Sam
Hi Michelle! Your best bet here would be the 1% milk. Since it has less fat the rolls may not be quite as moist as if you were to use whole milk, but they should still turn out great. 🙂
Lisa
How early in the day do your recommend making these if I don’t proof the rolls in the oven, just on the counter to proof until I am ready to bake them?
Sam
Hi Lisa! It’s hard to say for sure as this could vary quite a bit depending on the temperature of your kitchen, but I’d expect about 45-60 minutes. I also wanted to let you know I do have a make-ahead dinner roll recipe, in case you wanted to prep the rolls the day before and just worry about baking them on Thanksgiving day.
Lisa
Sam thank you so much. I did look att your make ahead and decided that was what I would go with. I know they will be a hit.
Makenzie
These rolls are so easy to make and follow the recipe! These turned out so soft and chewy. I will def make these again! Loves the honey butter on top at the end as well. So good. Thank you for ANOTHER wonderful recipe.
Emily @ Sugar Spun Run
We’re so happy you enjoyed the rolls, Makenzie! Thanks for coming back to leave a review ❤️
Susie Phillips
I made these rolls and they were easy and delicious. I happen to enjoy a little sweeter roll with a little yeastier flavor..do you have an easy recipe for those as well??
Sam
I’m so glad you enjoyed them, Susie! Unfortunately I do not have a sweet dinner roll. 🙁
Janice Douglas
Wonderful! And so fast!
Thanks again, Sam.
You rock!
Barbra-Anne
These are seriously the best! It was my first time making and baking dinner rolls and your recipe and directions made it a breeze! Thank you Sam! These are so yummy and fluffy – the honey butter is a nice addition- they definitely don’t NEED it to be good , but it’s a very nice addition!
Emily @ Sugar Spun Run
Thank you so much, Barbra-Anne! We are so happy you enjoyed them ❤️
Janice Douglas
I was preparing a Christmas feast for family coming in from all over. For some reason, by morning, my baguette dough still hadn’t risen! I remembered reading about your “ready in an hour” dinner rolls (which I had never tried because I thought good rolls couldn’t possibly happen in an hour) And, true to form, you did not let me down, Sam! They were fabulous. Thank you, thank you, thank you!
Emily @ Sugar Spun Run
We’re so happy you remembered our recipe, Janice! Thanks for coming back to leave a review–we appreciate it!
DC Pear
Can this dough be frozen and then taken out to rise and cook later?
Sam
I haven’t tried it, but I think that could work.
Brent
Hey Sam, I’ve been cooking a lot of your recipes lately and they all are thebomb.com! I love your dinner rolls and I am planning on bringing them to my family Thanksgiving this year (about 30 people). We are going to my sister’s house that’s about 30 minutes away. We want them to be as fresh as possible for the meal, do you have any recommendations? Do we cook them completely at our house, then warm them up? Or, is there a good stopping point in the recipe to finish them at my sister’s?
Sam
Hi Brent! I’m so glad you’ve enjoyed everything so much! I think the best option here would be to stop after step 10 and let them rise while you drive and then bake them when you get there. 🙂
Stella
I just made these rolls! They are fantastic! One of my husbands friends tried one, he said I should sell them to Logan’s. I used a 1/4 cup sugar and 1/4 tsp extra yeast. My husbands has this thing about loving the smell and taste of yeast. He said they are good! They probably won’t last a week! Thank you Sam!
Sam
I’m so glad everyone enjoyed them, Stella! 🙂
Miriam Rose Blanar
I love these rolls so much!
If I want to half the recipe, how would I do the eggs?
Sam
Hi Miriam! I would just use 1 egg here. I’m so glad you enjoy them so much! 🙂
Miriam Rose Blanar
Thank you for answering my question! I just made the whole batch, because you can never have too many dinner rolls!
Rebecca
Do you recommend doubling recipe? I have 12 guests for thanksgiving. Enjoy your turkey day!
Sam
Hi Rebecca! If your family eats rolls like mine does you will want to double it. You should get 15 rolls from this dough though so without doubling it everyone would get one roll. 🙂
Stefanie
I’ve tried a few dinner role recipes lately and this one is my favourite! It doesn’t take hours to do and the result is amazing. Thanks so much for your recipe and awesome instruction video, Sam!
Sam
I am so glad you enjoyed them so much, Stefanie! 🙂
Stefanie
Can these be made a day ahead- what is your advice to make these to coordinate with all the other meal preparation/baking times for Thanksgiving?
Sam
While they are best fresh out of the oven, you could make them a day in advance. You’ll want to keep them in an air tight container overnight. They can be reheated for a few seconds in the microwave. Making the dough ahead of time without baking could be tricky because it’s going to continue to rise. I haven’t played with that to be able to advise how to do that.