Dinner Roll Recipe

Name: Dinner Roll Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 225 min
Ingredients: 1¼ cups (295ml) warm milk (about 110℉); ¼ cup (55g) granulated sugar; 1¼ teaspoons active dry yeast; 1 large egg; 3 tablespoons butter, melted; 3½ cups (460g) bread flour; 1 teaspoon salt

Jump to Recipe -

This is my grandmother’s dinner roll recipe, a cherished recipe. The rolls are perfectly soft and pillowy with a delicate golden crust, making them perfect for any meal or special occasion.

Overhead picture of dinner rolls out of the oven and brushed with butter.

There has not been a single special occasion that my grandma’s dinner roll recipe hasn’t been present at. I frequently make these rolls outside of special occasions to accompany different recipes. We love having them with Chicken Noodle Soup or my Instant Pot Beef and Barley Soup.

This Dinner Roll Recipe Is:

Perfect for any time of the year and not just special occasions.
Straightforward and easy to make, even for beginners.
Soft, buttery, pillowy soft, and slightly sweet. Similar to those delicious Texas Roadhouse rolls.
A tried and true recipe that has been made countless times and has had numerous compliments.

Ingredients: Milk, egg, sugar, yeast, salt, butter, and flour.

Ingredient Notes:

FLOUR: I prefer to use bread flour when making bread because it has a higher protein content than regular all-purpose flour. This gives the dough better structure and thus a better roll. However, I have made the rolls with all-purpose and they are still really good rolls.

SALT: Please don’t reduce or eliminate the amount of salt in this recipe. It is necessary both for flavor and to help control the yeast.

SUGAR: Sugar provides sweetness to the rolls and is also “food” for the yeast. While salt slows down yeast, sugar feeds it to help it “grow.” So, there needs to be a balance of both. You can replace the sugar with coconut sugar or even honey. However, it will change the flavor of the rolls.

MILK: This recipe uses milk entirely instead of water for a richer and softer dough.
BUTTER: Butter provides flavor and helps keep the dough soft.
EGG: Egg gives the dough added structure, flavor, and richness.

Two pictures showing how to "bloom" the yeast.

How To Make Dinner Rolls:

This is just a quick overview of the method for these rolls. As always, specific measurements and step-by-step instructions are included in the printable recipe box at the bottom of the post.

STEP 1: Combine the warm milk, sugar, and yeast in a large bowl or the bowl of a stand mixer. Allow the yeast to sit and activate. You will know if your yeast is active and healthy if it starts to foam or “bloom”. If it does, then your yeast is ready to use. If this does not happen your yeast is not active. You can’t move forward with the recipe until you get new yeast.

Four pictures showing how to make the dinner roll dough.

STEP 2: Add the remaining ingredients to the bowl and stir to combine. Place on the stand mixer fitted with the dough hook and knead until the dough is nice and smooth and has pulled away from the sides of the bowl. Cover and let rise in a warm place until it has doubled in size.

Three pictures showing how to divide the dough and shape into rolls.

STEP 4: Divide the dough into 12 equal-sized pieces and shape each piece into a ball. Place the ball in a lightly greased baking dish and cover to let it rise until doubled in size.

STEP 5: Bake for 20-25 minutes or until golden brown. Brush the tops of the rolls with butter to make them extra soft.

Rolls stacked on top of each other. Can see how tall and fluffy the rolls are!

FAQs

DO I NEED TO “BLOOM” THE YEAST?

Many recipes, especially more modern bread recipes, don’t require this. However, I strongly recommend doing it to ensure your yeast is active and alive before continuing with the recipe, saving you the expense of those ingredients.

WHY ARE MY ROLLS DENSE INSTEAD OF LIGHT AND FLUFFY?

The problem is that they weren’t allowed enough time to rise. Bread dough needs to rise until doubled in size. Not allowing enough rise time is called underproofing. Another cause is that the dough wasn’t kneaded enough. Knead the dough so it is smooth and soft and pulls away from the bowl.

HOW TO STORE DINNER ROLLS?

Store cooled rolls in an airtight container or plastic ziploc bag for up to 3 days. They will get drier each day, so keep as much air out as possible.

Overhead view of rolls separated in the pan. Some tuned on their sides to show how tall they are.

Make-Ahead Dinner Rolls:

I realize not everyone has time to spend on dinner rolls, myself included! So, to make things a little easier and quicker, try this make-ahead method! This can be especially helpful for Thanksgiving or Christmas!

OPTION #1: Cool rolls completely and wrap them in plastic wrap and heavy-duty foil. Freeze for up to 2 months. Thaw overnight at room temperature. To reheat: Cover rolls well to prevent them from drying out. Reheat in a 325-degree F oven for 5-10 minutes or until warmed to your liking.

OPTION #2: Prepare the dough, let it rise until doubled in size, then shape the rolls and place on a baking tray. Cover with plastic wrap and freeze for 1 hour or until the rolls are solid. Remove from the baking tray and place in a freezer-safe bag, and freeze for up to 2 months. TO USE: Remove frozen rolls from the freezer bag and place them in a lightly greased 9×13 baking dish. Cover with foil or plastic wrap and let them thaw and rise until doubled in size. This can take 5-6 hours, depending on how warm your house is.

OPTION#3: Prepare the dough and let it rise until doubled in size. Then, shape the rolls and place them in a lightly greased 9×13 baking pan. Cover and refrigerate for up to 24 hours. Remove the rolls from the refrigerator 2 hours before baking to finish rising.

HUNGRY FOR MORE? Subscribe to my newsletter and follow along on Pinterest, Facebook, and Instagram for all my latest updates!