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+ servings
Dinner rolls in a baking dish.
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4.88 from 8 votes

Easy Homemade Dinner Rolls Recipe

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

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 9x13 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

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