CLASSIC SOFT DINNER ROLLS – Fluffy, golden dinner rolls brushed with butter—soft, warm, and irresistible. A perfect side for holiday meals, family gatherings, or cozy weeknight dinners.
These dinner rolls are my go-to whenever I want soft, buttery bread that feels homemade but still turns out beautifully every time. A little patience with the rising and shaping goes a long way, and brushing them with butter straight from the oven makes them irresistible. Perfect for holiday tables, cozy weeknight dinners, or anytime you need a little warm comfort on your plate!
Ingredients
- Milk
- Water
- Butter
- Granulated sugar
- Yeast
- Egg
- Salt
- All-purpose flour
Needed supplies
Essential
- Measuring cups & spoons
- Small saucepan (to heat milk)
- Stand mixer with dough hook
- Food scale (for portioning evenly)
- Bench scraper (or knife)
- 9×13-inch baking pan
- Plastic wrap or clean kitchen towel (to cover dough while rising)
- Pastry brush (for buttering rolls)
Optional but handy
- Silicone baking mat (for kneading/shaping on counter)
- Proofing box or warm oven (for faster, consistent rising)
- Cooling rack (to prevent soggy bottoms after baking)
What to serve with Classic Soft Dinner Rolls
Everyday Meals
- With soups & stews – perfect for dipping into chili, chicken noodle soup, or creamy chowders.
- With pasta dishes – serve warm alongside spaghetti, lasagna, or baked ziti.
- With roasted meats – ideal with roast chicken, pork tenderloin, or pot roast.
Holiday & Special Occasions
- Thanksgiving or Christmas dinner – serve in a bread basket with butter.
- Easter brunch – pair with ham and deviled eggs.
- Sunday dinner – family-style with mashed potatoes and gravy.
Try Something New
- Mini sandwiches – slice and fill with turkey, ham, or chicken salad.
- Breakfast slider – egg, bacon, and cheese inside a fluffy roll.
- Pull-apart appetizer – brush with garlic butter and sprinkle with parmesan.
Tips and tricks
If you’ve never made homemade dinner rolls before, don’t worry—you’ve got this! Bread baking may sound intimidating, but with a few tried-and-true tips, you’ll have soft, buttery rolls that look (and taste) bakery-worthy.
Mind the Milk Temperature: Warm milk is key for activating the yeast. Aim for about 110°F—warm to the touch but not hot. Too hot, and it can kill the yeast; too cool, and the dough won’t rise properly.
Let the Yeast Bloom: When the yeast mixture foams up after a few minutes, that’s your sign it’s alive and ready to do its magic. If nothing happens, your yeast may be expired—better to start over now than waste the rest of your ingredients.
Sticky Dough = Soft Rolls: Don’t over-flour! The dough should feel soft and just a little sticky. If it’s too stiff, your rolls will turn out dense instead of pillowy. Trust the process—slightly tacky dough bakes up beautifully.
Shape Like a Pro: For picture-perfect rolls, gently tuck the dough edges underneath, then roll on the counter with your hand cupped over the dough ball. This creates a smooth, round top every time.
Don’t Overbake: Rolls should be golden brown on top but still soft inside. Tap one gently—if it sounds hollow, they’re done. Overbaking leads to dry bread, so check them a minute or two early.
More recipes you’ll love
Sunday Dinner Rolls: Soft, pillowy yeast rolls that are golden on top and perfect for pulling apart at the dinner table.
Homemade Breadsticks: Crispy-on-the-outside, tender-inside breadsticks flavored with butter and Parmesan.
2 Minute Garlic & Herb Pull-apart Bread: A quick and delicious pull-apart loaf made with just 4 ingredients—breadsticks, butter, Italian seasoning, and garlic salt.
Classic Soft Dinner Rolls
CLASSIC SOFT DINNER ROLLS - Fluffy, golden dinner rolls brushed with butter—soft, warm, and irresistible. A perfect side for holiday meals, family gatherings, or cozy weeknight dinners.
Ingredients
- 1 ¼ cups milk
- ¼ cup water
- ¼ cup butter (softened or melted)
- 2 tablespoons granulated sugar
- 1 tablespoon yeast
- 1 egg, beaten
- 1 ¼ teaspoons salt
- 4 to 4 ½ cups all-purpose flour
- Additional butter (for brushing hot rolls)
Instructions
- Warm the milk in a small saucepan over medium-low until steaming and small bubbles form around the edges. Transfer to the bowl of a stand mixer fitted with the dough hook.
- Add water, butter, and sugar. Let cool slightly until warm (not hot)—the butter should be fully melted.
- Sprinkle in yeast, stir, and let sit about 5 minutes until foamy.
- Add the beaten egg, salt, flour (about ½ cup). Mix on low, then add flour ½–1 cup at a time until dough pulls away from the sides but is still soft and slightly sticky.
- Knead for 5 minutes, or by hand for 10–15 minutes, until smooth and elastic.
- For first rise: Shape dough into a ball, return to the bowl, cover, and let it rise in a warm spot until doubled (about 1 hour).
- Grease a 9x13-inch pan and lightly grease your counter. Punch down dough, and turn out onto the counter.
- Divide into 12 equal portions (about 3–3.5 oz each).
- Shape each roll into a ball by stretching the top of the dough over itself toward the center, gathering extra pieces at the bottom and into the center of the roll.
- Smooth out the rollsby cupping each like a dome, the heel of your palm touching the counter, creating a small space for the dough. Move your hand in small, tight circles to smooth the outer skin of the dough.
- Preheat oven to 375.
- For second rise: Place rolls in the pan (3 rows of 4). Cover and let rise until doubled in size and puffy.
- Bake 15–20 minutes, until golden brown and rolls sound hollow when tapped.
- Brush butter over the hot rolls and serve warm.
Notes
Baker’s Tip: If your kitchen is cool, let dough rise in the oven with the light on (but the heat off).
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Recipe source: adapted from Mel’s Kitchen Cafe
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