Soft Dinner Rolls Recipe

These irresistibly soft, buttery, and fluffy Homemade Dinner Rolls are the perfect addition to any weeknight dinner or holiday table. Made with just seven ingredients!

If you’re new to baking bread, this post contains helpful tips and need-to-know science behind making flawless yeast rolls every single time.

Baking homemade bread can be intimidating. Add words like “active dry yeast” and “proofing” to the equation, and it’s easy to throw in the towel before you even begin. But there’s no need to be intimidated by homemade yeast bread baking, especially since we’re making these easy, 7-ingredient dinner rolls.

These delicious yeast rolls are like soft, fluffy pillows bursting with sweet, buttery flavor. They are truly perfect.

Overview of Ingredients

Find the printable recipe with measurements in the recipe card below.

• Warm water: Liquid activates the yeast. For these dinner rolls, we’re using water, but whole milk may also be used. The liquid should be warmed to about 100-110°F (43°C).
• Granulated sugar: Sugar feeds and activates (“wakes up”) the yeast.
• Active dry yeast: I’ve made this recipe using active dry yeast. Instant and active dry yeast may be substituted for each other using the following ratios: 1 teaspoon of active dry yeast equals 3/4 teaspoon of instant yeast. Read more about the different types of yeast below.
• Melted butter: The butter improves the texture, enhances the flavor, and keeps the dinner rolls moist. Butter is a fat, and fat, in this case, helps tenderize the dough by coating the proteins in flour and reducing gluten formation. This results in softer, fluffier dinner rolls.
• All-purpose flour: I like using all-purpose flour as it’s so convenient.
• Salt: For flavor.
• Egg: We brush the tops of our rolls with an egg wash before baking them for perfectly golden tops.

Types of Yeast

There are three types of yeast: active dry, instant (aka rapid-rise), and fresh. All are derived from the brewer’s yeast Saccharomyces cerevisiae. We use active dry yeast to make this dinner rolls recipe.

• Active Dry: Active dry yeast comes in a granulated form by undergoing a process that reduces them to 95 percent dry matter. Since a layer of dead cells encapsulates living cells, active dry yeast needs to be dispersed in warm water (between 100°F and 110°F) to slough off dead cells from the living cells (aka “active it”). This process is called “proofing” and takes about 5-10 minutes.
• Instant (Rapid-Rise or Bread Machine Yeast): Instant yeasts are also processed to 95 percent dry matter but have a finer texture due to a gentler drying process. As a result, most of the dried particles are living, or active. This means that instant yeast can be mixed directly with dry ingredients without needing to be proofed first. It also works faster, reducing the dough’s rise time.
• Fresh (Cake or Compressed Yeast): Fresh yeast is moist and comes in small, crumbly blocks. It is about 70 percent water by weight and is composed of 100 perfect living cells. It requires no proofing.

How to Make Dinner Rolls

1. Activate the yeast: In a medium bowl, whisk together the water (between 100°F and 110°F), one tablespoon of granulated sugar, and active dry yeast. Set aside to proof for 5-10 minutes.

2. Combine the dry ingredients, then add the activated yeast and butter. As the yeast is proofing, whisk together the flour, salt, and remaining sugar in the bowl of a large mixer fitted with the dough hook or paddle attachment. After the yeast has activated, add it and the softened butter to the flour.

3. Combine and knead the dough: Beat/mix on low speed for 30 seconds, then scrape down the sides of the bowl with a silicone spatula. Continue kneading the dough for a full 5-7 minutes at medium-low (2x) speed. The dough should form a smooth, elastic ball that pulls away from the sides without sticking too much. If the dough is too sticky, add a little more flour, one tablespoon at a time.

• You can use the windowpane test to check if your dough has been kneaded enough to develop proper strength and elasticity. To perform the test, pinch off a small golf-ball-sized piece of dough and hold the dough between your fingers. Slowly stretch it out, pulling it from the center outward. As you stretch, the dough should become thin and translucent in the center without tearing, like a thin “windowpane” that you can almost see through. If you can’t see through, continue kneading for a couple more minutes.

4. First Rise (aka proof, bulk fermentation): Lightly spray a large, clean glass bowl with cooking spray or lightly coat it with oil. Place the dough in the bowl, gently turning to coat all sides with oil. Cover the bowl with plastic wrap or a clean kitchen towel. Allow the dough to rise in a warm (no warmer than 90°F), draft-free area for about 1-2 hours or until it has doubled in size.

5. Shape the Rolls: Grease a 9×9-inch baking pan (or 9×13-inch baking dish if making 12 rolls). Once the dough is ready, punch it down to release the CO2 and turn it out on a clean work surface (do not grease or flour the countertop). Divide the dough into 9-12 equal pieces (a bench scraper is helpful for cutting dough). (I used a scale to get nine equally sized pieces that weighed approximately 3.35 oz each.)

Gently flatten each piece with your hand into a rough disk shape. To shape into balls, gently cup the piece of dough in your palm. Working in a circular motion, use the edges of your palm and fingers to tuck the dough under itself, creating a smooth, tight ball. Pinch the seams at the bottom of the balls and tuck them underneath. Arrange in the prepared baking pan.

6. Second Rise: Cover the baking dish with plastic wrap or a clean kitchen towel and let them rise for 30-60 minutes, or until puffy.

7. Prepare for baking: Adjust the oven rack to a lower position and preheat the oven to 350°F. Then, whisk the egg and water in a small bowl until no lumps remain. Once the rolls are ready, brush the tops with the egg wash just before baking.

8. Bake: Bake the rolls for 20-25 minutes or until the tops spring back within a second of being gently pushed with your finger (always check the middle roll first since it will take the longest to bake). Rotate the pan halfway through cooking. If the tops start to brown too quickly, tent the pan loosely with aluminum foil. Cool for a few minutes before serving.

Make-Ahead Dinner Rolls

1. Overnight Refrigerator Rise (Cold Fermentation): Follow the recipe to make the dough, let it go through the first rise, and shape it into rolls. Place the rolls into a greased baking dish and cover tightly with plastic wrap. Transfer to the refrigerator for up to 18 hours. The cold temperature will slow the yeast activity, allowing for a slow, flavorful rise. Remove them from the refrigerator and allow them to rise at room temperature for 1-2 hours before baking.

2. Freezing Shaped Rolls: Follow the recipe to make the dough, let it go through the first rise, and shape it into rolls. Place the shaped rolls on a baking sheet lined with parchment paper and freeze for 1-2 hours or until solid. Transfer the frozen rolls to an airtight container and freeze for up to 3 months. When ready to bake, place the frozen rolls on a greased baking dish. Cover them with a clean kitchen towel, let them thaw, and rise at room temperature for 2-3 hours.

3. Par-Baked Dinner Rolls: This method partially bakes the dinner rolls, allowing you to finish baking them just before serving. To partially bake and store yeast rolls: Prepare as outlined. However, when you’re ready to bake, decrease the oven temperature to 275°F (135°C) and bake for just 10-15 minutes. The rolls should be set but remain pale and should not be fully cooked. Let the rolls cool completely before storing them in an airtight container at room temperature for 2 days or in the freezer for 3 months. Finish baking the rolls at 375°F (190°C) for 10–15 minutes until they are golden brown.

Tips for Perfect Dinner Rolls

• Use Fresh, Active Yeast: First things first, it’s vital that you’re using yeast that is not expired. Proof the yeast in warm water (100°F to 110°F) and make sure that it foams and bubbles within 10 minutes.
• Liquid Temperature Matters: When activating the yeast (proofing), use warm water or milk (100°F to 110°F). If the liquid is too hot, it can kill the yeast; if it is too cold, the yeast will not activate properly.
• Knead Properly: Knead the dough until it becomes smooth, elastic, and slightly tacky. Too much kneading or kneading too vigorously may cause the dough to overheat, potentially killing the yeast. And overworking the gluten can result in a tough, dense texture. Remember to use the windowpane test.
• Let the Dough Rise: Let your dough rise in a warm environment until it has doubled in size. Depending on the temperature, this takes 1-2 hours (first rise).