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Light, fluffy, buttery Homemade Dinner Rolls are the ultimate addition to any plate. Made right in your kitchen, these easy 6 ingredient yeast rolls make it easy to whip up dinner rolls any night.

A white baking dish filled with homemade dinner rolls on a white table with two rolls on bread plates off to the side.

Nothing beats the smell of fresh, warm bread wafting through the house, and these homemade dinner rolls are no exception. With their golden, crusty exterior and soft, fluffy interior, these rolls are the perfect accompaniment to any meal.

As you tear into one, the buttery aroma fills your senses, and you can’t help but take a bite. The texture is perfect, not too dense or heavy, and the flavor is a perfect balance of sweetness and saltiness.

Whether served plain, with a pat of butter or as a sandwich bun, these homemade dinner rolls are sure to impress and satisfy even the most discerning of bread lovers.

If you are a baking bread beginner, don’t let bread baking intimidate you. Just jump on in. This recipe will teach you how to make homemade dinner rolls with simple, clear instructions and tips to get you on your way to successful baking.

This dough can be made easily by hand or in a stand mixer. Making them by hand is super simple, you just need a little bit of elbow grease (not too much, though), and using a stand mixer even makes the job a little easier.

Bread baking doesn’t have to be overcomplicated to be delicious! Whether you are a seasoned baker or a newbie, this delicious yeast roll recipe is for you!

Ingredient Notes

  • Milk: Milk is the liquid that activates the yeast. For the softest dinner rolls, use whole milk. Nondairy or low-fat kinds of milk will also work too, but I think whole milk produces the best flavor and texture.
  • Unsalted butter: Butter brings a moist, rich flavor to the rolls. Then be sure to save a bit to brush on top!
  • Sugar: Sugar actually feeds the yeast and allows it to become active, thus producing a soft, tender bread.
  • All-purpose flour: All-purpose flour is the base for this recipe. You can swap it out for bread flour (although I never do). Bread flour will produce a chewier dinner roll.
  • Dry active yeast: I used dry active yeast for this recipe and you don’t need to activate the yeast for this recipe ahead of adding it in the dry mixture. With the combination of sugar and rise time, the yeast has more than enough time “wake up” and release carbon dioxide to produce light and fluffy rolls. 
  • Garlic and herb seasoning: Seasoning is optional, but it adds so much depth of flavor; I think you’ll love the addition.
A labeled image of ingredients needed to make homemade dinner rolls.

Dinner Roll Flavors

I added our favorite garlic and herb seasoning to this recipe. You can certainly eat them as is or brush on butter alone. Here are some other flavor combinations that are delicious add-ins. You can bake these right in the batter

  • Rosemary Dinner Rolls: Add in 1 tablespoon of fresh rosemary or 2 tablespoons of dried chopped rosemary to the dough.
  • Cheesy Dinner Rolls: Add 1 cup of freshly grated cheddar cheese for Cheddar Yeast rolls. Other cheeses work well too. One of our favorites is parmesan cheese or mozzarella.
  • Garlic and Herb Rolls: Use 1 teaspoon of garlic powder along with 2 teaspoons of your favorite herbs like parsley, basil, oregano, or rosemary.

Likewise, you can change up the toppings on the rolls.

  • Sprinkle on herbs: Use other fresh or dried herbs instead of the garlic and herb seasoning.
  • Cheesy goodness: Add parmesan cheese to the garlic butter & herb mixture.
  • Cinnamon Sugar: Melt a little cinnamon and granulated sugar or brown sugar to brush over the top for a nice sweet roll to serve along with breakfast.

Really the sky is the limit, or I should say your imagination is!

How To Make Buttery Dinner Rolls

Be sure to see the recipe card below for exact ingredients and full recipe instructions!

Step 1 | Make the Milk Mixture

Add the milk, ¼ cup of butter, and the sugar in a medium saucepan. Heat the mixture over medium-low heat, bringing the milk mixture up to about 110 degrees F, then remove it from the heat.

Step-by-step photo of making milk mixture and dry flour mixture.

Step 2 | Mix the Flour

Next, add the dry ingredients– all-purpose flour, yeast, and salt in a large mixing bowl or your stand mixer and give it a quick stir to incorporate.

Stand Mixer: If you are using a stand mixer, connect the dough hook attachment, set it to low, and stir to combine.

Step-by-step photo of making combining wet and dry ingredients.

Step 3 | Make the Bread Dough

When the milk mixture is ready, pour the warm milk mixture onto the flour mixture.

**Please note: If the milk mixture is too hot, allow it to cool. If the milk is too hot, it can burn the yeast causing your dough to not rise.

Using a stand mixer or a whisk, stir to incorporate the dough. **It will be a bit lumpy and wet at this point.

Then, slowly add in the remaining flour, one cup at a time.

Knead the dough until all of the flour has been incorporated and the dough is no longer sticking to the counter. **The dough will be smooth and springy.

Stand Mixer: If you are using a stand mixer, set it to low speed, and add about ¼ cup of flour at a time to the bowl of the stand mixer until you get to the full 3 ½ cups of flour, scraping down the sides as needed. Once the dough is incorporated, set it to medium speed and knead until the dough is soft and easily comes away from the sides of the bowl.

TIP: The dough will be smooth and springy. The amount of flour you add in bread making is always an approximation and you should go by feel. Add more or less flour until the dough reaches this consistency.

Step-by-step photo of adding the remaining flour and forming dough ball.

Step 4 | The Rising Process

Now, place the smooth ball of dough in a lightly greased bowl for the first rise. Cover with plastic wrap or a tea towel and allow it to rise on the counter for 2 hours or until the dough has doubled in size.

In the meantime, prepare a 9×13 casserole dish with parchment paper and some spray oil or cooking spray.

Step-by-step photo of placing dough ball in the bowl to allow it to rise.

Step 5 | Form the Dough Balls

Once the dough has doubled in size, turn the dough out onto a lightly floured surface and divide the dough into 12 equal parts. Roll the dough into a ball. Place the rolled dough onto the lined casserole dish. Continue this process until all of the little balls of dough have been formed.

Then, cover the rolls for the second rise, allowing them to rise for 30 minutes.

Step-by-step photo of cutting dough into 12 pieces, shaping into rolls and placing in the baking dish.

Step 6 | Time to Bake

Ten minutes before the rise time is finished, preheat the oven to 375° F.

Then bake the dinner roll dough for 30 minutes or until they are golden brown.

A few minutes before the rolls are done baking, in a small microwave-safe bowl, melt the remaining butter in the microwave.

Once the rolls have finished baking, brush on some butter and sprinkle on some garlic and herb seasoning if you’d like. You can also stir the seasoning into the melted butter and brush it onto the baked rolls.

Step-by-step photo of buttering the rolls after baking and adding on garlic herb seasoning.

Serve the best homemade dinner rolls hot out of the oven and straight to your plate.

Collage image showing the top of the roll and the fluffy side up close.

Tips

  • Expired: Ensure your yeast is not expired, or it will not rise correctly and produce light and fluffy rolls.
  • Measure Flour Correctly: Spoon and level your flour, do not scoop it out of the package or storage container. Measuring the flour is key to the right amount of flour in the dough. You want fluffy rolls, having too much flour will make them dense and heavy.
  • Let it Rise: Find a warm place for the dough ball to rise for a perfect dough rise every time! When you crave the flavor of a savory, buttery yeast roll, the rise creates the roll’s texture. Don’t rush it!
  • Water Temp: Ensure your water temperature is between 100 and 110F so the yeast bubbles and proofs. Use a cooking thermometer to get the temperature just right.

Recipe FAQ’s

Why are they called dinner rolls?

Dinner rolls are a type of bread prepared in small round balls. They are usually served as a side with dinner and are thus called dinner rolls.

Can I use instant yeast?

Yes, instant yeast can also be used instead of dry yeast if that’s what you have on hand. It’s a 1:1 ratio, so replace it with equal amounts.

Why are my dinner rolls not light and fluffy?

If your dinner rolls do not turn out light and fluffy you could have added too much flour to the dough causing a dense dough. Be sure to measure your flour properly. See below how to spoon & level instructions.

The other reason could be that your yeast was not activated. Either the milk mixture was too hot and burned the yeast or your yeast has gone bad.

How should I measure the flour? What is spoon & level?

So that you are getting the most accurate amount of flour, use the spoon and level method to measure the flour. First, take a spoon and fluff the flour in the container or package. Then spoon the fluffed flour into a dry measuring scoop. Next, level it off with a knife or the flat end of the spoon. For complete accuracy, you can measure on a kitchen scale. 1 cup of flour is approximately 125 grams.

Can I substitute gluten-free flour?

The recipe is not tested or designed to be gluten-free. Baking gluten-free recipes require a different chemistry. However, I have had some say that a gluten-free blend did work well. I have not tested it myself, though.

Do you let the rolls rise before baking?

Yes, there are two separate rises to this yeast dough. The 1st rise before shaping the rolls (about 2 hours or until dough is doubled in size) and the 2nd rise after shaping the rolls (30 minutes). This will give you nice and fluffy dinner rolls.

A dinner roll sliced open and slather with softened butter.

Storage & Make Ahead Instructions

Make Ahead Instructions:

Overnight Refrigerator: Prepare the dough through the steps of shaping the rolls into balls. Cover the dough tightly and refrigerate overnight for about 15 to 16 hours. At least 3 hours before needing to serve, remove the rolls from the refrigerator and allow them to rise on the counter for 1 to 2 hours. You can also let the dough do the 1st rise in the refrigerator overnight. Remove from the refrigerator and allow the dough to rise for 2 hours and then proceed with the recipes.

Freezing Instructions: Freeze the dough balls before baking for the best result. Prepare shaped dough before the 2nd rise and place on a greased baking pan, cover tightly with freezer wrap, and freeze for up to 3 months. You can also freeze them on a flat surface and then store them in a freezer-safe zip bag.

On the day you want to serve them, arrange the dough in a greased baking dish, cover it tightly with plastic wrap, and let thaw for 4 to 5 hours. Bake as directed.

Storage:

Storage: Cover with foil or plastic wrap or place in an airtight container and store in the refrigerator for 3 days.

Freeze: If you need to freeze after baking, let the rolls cool completely, then freeze in an airtight container or freezer-safe bag for up to 3 months. Thaw in the refrigerator or at room temperature. You can reheat as desired. If reheatingwith a whole pan or multiple rolls, covered lightly with foil and place them in a 300°F oven for 10 minutes or until warmed through.

A white plate filled with buttery rolls.

What to Serve with Warm Dinner Rolls

The question is, what can you NOT serve with these gorgeously golden rolls? Here are a few suggestions:

In fact, there are so many ways to treat yourself to an over-the-top meal simply any night of the week with all of the kitchen tools at our fingertips. I adore these Air Fryer Honey Garlic Chicken Wings and my Slow Cooker Buffalo Chicken for any night I need a dinner hit (it’s delicious served inside the rolls too). Finish the night off with a S’mores Cereal Bar, and your family will feel like you have spent all day in the kitchen—just for them!

Also, keep in mind you don’t have to use these just for dinner time. These make perfect sliders, or even use them for breakfast sandwiches.

You can also shape them in all kinds of ways- into knots (garlic knots = yum) or even into cloverleaf-shaped rolls. I have even used these for hot dog buns for my air fryer hot dogs.

Other Bread Recipes

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Dinner rolls in a baking dish.
Recipe
4.88 from 8 votes

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Easy Homemade Dinner Rolls Recipe

Prep Time: 15 minutes
Cook Time: 30 minutes
Rise Time: 2 hours 20 minutes
Total Time: 3 hours 5 minutes
Servings: 12 rolls
Author: Nikki Lee
Light, fluffy, buttery Homemade Dinner Rolls are the ultimate addition to any plate. Made right in your kitchen, these easy yeast rolls are heavenly!
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Ingredients 

  • 1 ½ cups milk
  • ½ cup unsalted butter
  • 1 tablespoon granulated sugar
  • 3 ½ cups all-purpose flour
  • 1 package dry active yeast
  • 1 tablespoon garlic and herb seasoning, optional

Instructions

  • In a saucepan, add the milk, ¼ cup of butter, and sugar. Heat over medium-low heat. Bring the milk mixture up to about 110 degrees F. (The butter will just start to melt and it will be warm to the touch but not hot.) Remove from heat.
  • In a large mixing bowl or the bowl of your stand mixer, add 2 cups of All-Purpose Flour, yeast, and salt. Stir to combine. If using a stand mixer, connect the dough hook and stir to combine.
  • When the milk mixture is ready, pour the milk mixture onto the flour mixture.
    **Please note: If the milk mixture is too hot, allow it to cool. If the milk is too hot it can burn the yeast causing your dough to not rise.
    Using a stand mixer or a whisk, stir to incorporate the dough. **It will be a bit lumpy and wet at this point.
  • Slowly add in the remaining flour.
    By Hand: If you are making them by hand, using a spatula, slowly add in as much of the remaining flour as you can by adding in about ¼ cup at a time. Once you cannot incorporate any more of the flour using a spatula, transfer the dough to a lightly floured surface.
    Knead the dough until all of the flour has been incorporated and the dough is no longer sticking to the counter.
    Stand Mixer: If you are using a stand mixer set it to low speed, and add about ¼ cup of flour at a time to the bowl of the stand mixer until you get to the full 3 ½ cups of flour, scraping down the sides as needed. Once the dough is incorporated set it to medium speed and knead until the dough is soft and easily comes away from the sides of the bowl.
    TIP: The dough will be smooth and springy. The amount of flour you add in bread making is always an approximation and you should go by feel. Add more or less flour until the dough reaches this consistency.
  • Transfer the dough to a lightly greased bowl. Cover with plastic wrap or a tea towel and allow to rise on the counter for 2 hours or until the dough has doubled in size.
  • Prepare a 9×13 casserole dish with a piece of parchment paper and some spray oil.
  • Once the dough has doubled in size, turn the dough out onto a lightly floured surface and divide the dough into 12 equal parts. Roll the dough into a ball. Place the rolled dough onto the lined casserole dish. Continue this process until all of the rolls have been formed.
  • Cover the rolls and allow them to rise for 30 minutes.
  • Ten minutes before the rise time is finished, preheat the oven to 375° F.
    Bake at 375°F for 30 minutes, or until they are golden brown.
  • A few minutes before the rolls are done baking, in a small microwave-safe bowl, melt the remaining butter in the microwave (about 30 seconds).
    Once the rolls have finished baking, brush on some butter and sprinkle on some of the garlic and herb seasoning (optional). You can also stir the seasoning into the melted butter and brush it onto the baked rolls.
  • Serve immediately.

Video

Notes

Storage & Make Ahead Instructions

Make Ahead Instructions:

Overnight Refrigerator: Prepare the dough through the steps of shaping the rolls into balls. Cover the dough tightly and refrigerate overnight for about 15 to 16 hours. At least 3 hours before needing to serve, remove the rolls from the refrigerator and allow them to rise on the counter for 1 to 2 hours. You can also let the dough do the 1st rise in the refrigerator overnight. Remove from the refrigerator and allow the dough to rise for 2 hours and then proceed with the recipes.
Freezing Instructions: Freeze the dough balls before baking for the best result. Prepare shaped dough before the 2nd rise and place on a greased baking pan, cover tightly with freezer wrap, and freeze for up to 3 months. You can also freeze them on a flat surface and then store them in a freezer-safe zip bag.
On the day you want to serve them arrange the dough in a greased baking dish, cover it tightly with plastic wrap, and let thaw for 4 to 5 hours. Bake as directed.

Storage:

Storage: Cover with foil or plastic wrap or place in an airtight container and store in the refrigerator for 3 days.
Freeze: If you need to freeze after baking, let the rolls cool completely, then freeze in an airtight container or freezer-safe bag for up to 3 months. Thaw in the refrigerator or at room temperature. You can reheat as desired. If reheated a whole pan or multiple rolls, covered lightly with foil and place them in a 300°F oven for 10 minutes or until warmed through.

Nutrition Information

Serving: 1roll Calories: 225kcal (11%) Carbohydrates: 30g (10%) Protein: 5g (10%) Fat: 9g (14%) Saturated Fat: 5g (31%) Polyunsaturated Fat: 0.5g Monounsaturated Fat: 2g Trans Fat: 0.3g Cholesterol: 24mg (8%) Sodium: 14mg (1%) Potassium: 93mg (3%) Fiber: 1g (4%) Sugar: 3g (3%) Vitamin A: 286IU (6%) Vitamin C: 0.002mg Calcium: 45mg (5%) Iron: 2mg (11%)

Nutritional Disclaimer

Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

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10 Comments

  1. 5 stars
    These are SO yummy!! I tried them out before Easter. They will be making their for Easter, they were that good. Thank you so much!

  2. 5 stars
    These dinner rolls were a game-changer at our family gathering – everyone was clamoring for seconds! They’re definitely going to be making regular appearances on the table.

  3. 5 stars
    Holy. Guac. A. Mole. Those look so good! I’m a big fan of dinner rolls. I will fill up on those before I even get to th remain course. I can’t wait to make these!