These Easy Homemade Dinner Rolls are made completely from scratch with a handful of simple ingredients that I guarantee you already have in your pantry. Incredibly fluffy, buttery, soft, and slightly sweet – they are the perfect side dish for your upcoming holiday or family dinner!
EASY HOMEMADE DINNER ROLLS
If you’re craving something warm, tender, and comforting straight from your oven; whether slathered in honey cinnamon butter or used to soak up the leftover gravy from your holiday dinner, this is the recipe for you!
Aside from my Garlic Parmesan Skillet Rolls, these Easy Homemade Dinner Rolls are some of the best rolls we have ever had! They are simple to make and delicious, buttery soft pillows that will have you addicted with the first bite.
You don’t need to be an expert at baking to nail down these rolls – I promise. The ingredients are as straightforward and easy as the recipe itself.
Full recipe for this Easy Homemade Dinner Rolls recipe can be found via the printable recipe card below. Simply scroll down and either Pin it to Pinterest for later or tap the print button!
- Active Yeast
- Unsalted butter
- All-purpose flour
— HONEY CINNAMON BUTTER:
- Unsalted butter
- Powdered sugar
HOW TO MAKE DINNER ROLLS:
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Combine warmed milk and butter with sugar and yeast. Let sit for 5 minutes.
- Whisk together flour and salt.
- Pour the milk mixture in with the flour, followed by the egg. Run on medium-low to fully combine until a ball of dough forms.
- Leave to rise in a greased bowl, covered in a warm place, for 60-90 minutes.
- Roll out onto floured surface into a rectangle and cut into 12-15 equal-sized squares.
- Tuck the edges under and towards the center, pinching them closed. Roll between the palms of your hands to form a ball.
- Place onto baking sheet lined with parchment paper approximately 1/2-1″ apart. Cover and allow to rise for 30 minutes.
- Bake until they are a light golden brown. Brush remaining butter over the top.
- Serve with honey cinnamon butter, if desired.
TOOLS USED IN THIS RECIPE:
- 2-cup Pyrex Glass Measuring Cup – to warm the milk & butter before mixing with sugar and yeast.
- Large Pyrex Glass Mixing Bowl – the large one is the perfect size to allow it room to rise & double in size.
- Wilton Sheet Pans – If making more than 12 rolls, 2 baking pans are needed.
- Kitchenaid Mixer – Life made easy – the mixer and dough attachment is much nicer than kneading fully by hand.
COOKING TIPS AND SWAPS:
- Subbing Instant/Rapid Rise Yeast for Active Dry Yeast: If swapping, it is generally recommended to use 25% less instant yeast than active dry yeast. This recipe calls for 2 1/4 teaspoons (1 packet) of Active Dry Yeast, so I recommend using 1 3/4 teaspoons of Instant/Rapid Rise Yeast.
—Make sure to combine the Instant yeast with the flour rather than the warm milk as no proofing is required.
- Resting & rising: Don’t skip the resting process when using active dry yeast. This helps the yeast to ferment with the sugar, in turn causing the dough to develop. This process not only helps to improve the taste, but the texture of the rolls.
- Temperature control: Be sure to allow the dough to rise both times covered in a warm area. Don’t worry about the time of year or the drafts in your house. The best place to help the dough rise is in your oven. Do not turn the oven on. It needs to be completely cold. Place into the center of your oven and turn the light on.
- Milk: We have used cashew, almond, and regular cows milk to successfully make these rolls. But we cannot attest to using coconut or other dairy-free milk alternatives. Make sure the milk is warmed to 100-110 degrees F before adding the active yeast. The heat, as well as the sugar, helps to activate the fermentation process.
- Sugar: This recipe calls for granulated sugar, but we have also successfully used honey!
- Flour: All-purpose flour is used, but can be swapped with gluten-free flour, or bread flour, if needed.
Can these be frozen & reheated?
Absolutely! They can be stored in a freezer-safe container, bag or wrapped in foil (prevents freezer-burn) for up to 3 months. Allow the rolls to cool completely to room temperature before placing them into the freezer.
- Oven – Preheat to 300 degrees F and warm the rolls wrapped in foil for 10-15 minutes or until warmed through.
- Microwave – wrap each dinner roll in a moistened paper towel and place onto a microwave-safe plate. Warm for 10-20 seconds or more. Time will be dependent on your microwave, as well as if the rolls are frozen or at room temperature.
WHAT TO SERVE THESE EASY HOMEMADE DINNER ROLLS WITH:
- Easy Tender Instant Pot Turkey Breast
- Orange Brown Sugar Glazed Ham
- Friendsgiving Day Spread
- Easy One Pot Lasagna Soup
- Creamy Mushroom and Spinach Chicken
- Date Night Chicken Florentine
Easy Homemade Dinner Rolls
- 3 1/2 cups all-purpose flour (or bread flour)
- 1 1/2 teaspoons salt
- 1 cup milk, warmed to 100-110 degrees F (dairy or dairy-free option)
- 5 tablespoons unsalted butter
- 1/4 cup refined sugar, (or honey)
- 1 large egg, (room temperature)
- 2 1/4 teaspoons active dry yeast
- 2 tablespoons unsalted butter, (melted (for brushing on top after baking))
- When the milk reaches 100-110 degrees F, add the sugar, stir, and allow it dissolve. Next, add the yeast. Stir and let sit for 5 minutes.
- While the milk mixture is resting, to a mixing bowl combine the flour and salt. Stir to combine.
- Add the dough hook attachent to your mixer and slowly pour in the milk mixture. Followed by the egg. Turn mixer on a medium-low speed. Run 5-7 minutes, scraping along the edges to fully encorporate the flour until a ball of dough forms and starts pulling away from the mixing bowl.
- Remove hook and bowl from the stand. If there is some flaky, floury dough resting on the bottom of the bowl, start kneading to combine. Fold, press down in the center, and fold again until all mixed. Dough should be slightly sticky, but not sticking to your hand. If it's too sticky, add just enough flour to make dough soft. Err on the side of less is more. If it's too dry, add a splash of water. Again, less is more.
- Brush a large mixing bowl with olive oil. Transfer dough to greased bowl and then flip to coat both sides. Cover with a clean kitchen towel and place into a warm area to rise for 60-90 minutes or until the dough has doubled in size.I like to place mine into the oven with the light on.
- When ready, punch the center of the dough to slightly deflate. Turn dough onto a lightly floured surface and roll into a rectangle, about 1" in thickness.Using a knife or dough cutter, cut into 12-15 equally-sized squares - approximately 2.25 to 3 ounces in weight each using a digital food scale. This helps to ensure that the rolls come out even in size. Completely optional!(3 ounces will be large rolls & 2 1/4 ounces will be smaller)
- Fold the edges under and towards the center, pinching the edges closed. Roll in the palms of your hand to form a ball.
- Place onto a baking sheet lined with parchment paper about 1/2-1" inch apart. Cover with a kitchen towel to let rise for another 30 minutes or until the dough is puffy to the touch.
- Preheat oven to 350 degrees F. Baked 12-13 minutes or until the tops are golden brown. Brush with remaining melted butter. Serve warm.
Honey Cinnamon Butter:
- Combine softened butter, powdered sugar, cinnamon, and honey into a bowl and either blend by hand or using a mixer. Refrigerate until ready to use and serve with warm rolls.Remove from refrigerator when you put the rolls into the oven to allow time for the butter to soften and spread easily.