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You only need 7 ingredients to make these dinner rolls. Flaky, soft, and buttery, these fresh dinner rolls outshine any main dish. If you’re a bread beginner, read this blog post to learn more about the yeast rolls recipe, including how to prep the rolls ahead of time. You can also reference my Baking with Yeast Guide for answers to common yeast FAQs. 

This recipe is brought to you in partnership with Red Star Yeast.

Dinner rolls in glass baking pan
  • Do you long to bake homemade bread but are too intimidated to start?
  • Does yeast dough send you running for the hills?
  • Do bread recipes seem overly complicated and confusing?

I’m teaching you how to make homemade dinner rolls. These are the best homemade dinner rolls I’ve ever had and it all starts with a straightforward 7 ingredient dough. I make these rolls whenever I get the chance and even brought a pan to our friends who just welcomed a baby. They’re pillow-soft with the most delicious flaky and buttery texture. Everyone will demand you bake them on repeat.

And with this recipe, I guarantee you will finally feel confident baking bread. 🙂

brushing honey butter topping onto dinner rolls in a glass baking pan

Video Tutorial: Dinner Rolls

Let’s start with a video tutorial.

Overview: How to Make Homemade Dinner Rolls

  1. Make the dough. Continue below to learn more about this dough recipe.
  2. Knead the dough.
  3. Cover the dough and let it rise. The dough rises in about 1-2 hours in a relatively warm environment.
  4. Punch down the dough to release the air and shape into rolls.
  5. Let the rolls rise for about 1 hour.
  6. Bake for 20-25 minutes until golden brown. If desired, brush the warm rolls with a little honey and melted butter for extra flavor.

As shown in the video tutorial, the dough comes together with a mixer. You can use a paddle attachment or a dough hook. You can also make the dough by hand, but it requires a bit of arm muscle. After the dough comes together in the mixing bowl, it’s time to knead. You can simply continue beating the dough with the mixer for this step or you can knead the dough by hand. I chose to knead the dough by hand so you can see me doing it.

If you’re interested, I provide further detail about kneading in my Baking with Yeast Guide. (Which, by the way, is a wonderful resource for all bread beginners!)

Dinner roll yeast dough in mixer

Soft Dinner Rolls Require a Rich Dough

The crustier and chewier the bread, the less fat in the dough. This is known as a lean dough. The softer and richer the bread, the more fat in the dough. This is known as a rich dough. Unlike chewy homemade bagels, focaccia, and my artisan bread, soft dinner rolls require a rich dough. Unfortunately, this doesn’t mean that the dough is swimming in cash. Rather, “rich” correlates with the amount of fat. For example, this dough has milk, butter, and egg.

You need 7 ingredients total. They’re the same ingredients in my easy cinnamon rolls, which is also a rich dough. (Though I use more sugar for sweeter cinnamon rolls, of course.)

  1. Milk: Liquid activates the yeast. For the softest dinner rolls, use whole milk. Nondairy or low fat milks work too, but whole milk produces phenomenal flavor and texture.
  2. Yeast: You can use active dry yeast or instant yeast. If using active dry yeast, the rise times will be a little longer. I recommend Platinum Yeast from Red Star, which is an instant yeast blended with natural dough improvers.
  3. Sugar: Sugar feeds the yeast, increases its activity, and tenderizes the dough.
  4. Egg: 1 egg provides structure and flavor.
  5. Butter: Butter promises a flavorful and soft dinner roll. Make sure it’s room temperature.
  6. Salt: You can’t make flavorful bread without salt!
  7. Flour: You can use all-purpose flour or bread flour in this recipe. All-purpose flour is convenient for most, but bread flour produces chewier dinner rolls. There are no other changes to the recipe if you use bread flour.

Once you make the dough, let it rise:

2 images of dinner rolls yeast dough in a glass bowl and formed into a ball

After that, punch down the risen dough. Shape into balls and arrange in a baking pan. Don’t worry if they’re not all uniform in size.

Let the shaped rolls rise before baking. Look how puffy they get after 1 hour of rising:

2 images of shaped dinner roll dough in baking pan before and after rising

How to Shape Dinner Rolls

You can shape this dough many different ways including twisted rolls, knotted rolls (how I shape garlic knots), cloverleaf rolls, or even hot dog buns. Let’s stick with the basic round shape. Divide the dough into 14-16 pieces. Take a piece and stretch the top of the dough while pinching and sealing the bottom. Make sure the rolls are smooth on top and sealed on the bottom. I shape hot cross buns the same exact way.

How to Make Yeast Rolls Ahead of Time

The rolls require around 3 hours of rising. Not everyone has 3 hours to spare, so let’s discuss another option! Prepare the dough, let it rise, and shape the rolls. Cover the shaped rolls tightly and refrigerate for up to about 16 hours. At least 3 hours before you need them the next day, remove the rolls from the refrigerator and allow to rise on the counter for about 1-2 hours before baking.

And here’s how to freeze dinner rolls: Follow the make-ahead instructions and instead of refrigerating overnight, freeze the rolls in a baking pan. Once frozen, they won’t stick together anymore and you can place them in a freezer bag. Let them thaw and rise for about 4-5 hours, then bake. You can also freeze the baked dinner rolls. Therefore, if you want a smaller batch, you can make the entire recipe and bake only a few fresh rolls at a time.

These make-ahead options are especially helpful if you want fresh-baked rolls for Easter brunch, Thanksgiving dinner, or on Christmas.

Dinner rolls
Dinner rolls in 9x13 inch glass baking pan

Dinner Roll Flavors

How about some pizazz? Mix in these ingredients when you add the flour.

  1. Rosemary Dinner Rolls – 2 Tablespoons fresh or dried chopped rosemary.
  2. Cheddar Dinner Rolls – 1 cup shredded cheddar cheese. Other cheese varieties work, but avoid super soft cheeses.
  3. Garlic & Herb Dinner Rolls – 2 teaspoons each: dried rosemary, dried basil, & dried parsley, along with 1 teaspoon garlic powder.
  4. 100% Whole Wheat Dinner Rolls
  5. Brown Butter Sage Rolls
  6. Multigrain Rolls – Here is my Multigrain Bread recipe that you can turn into rolls.

This dough is not ideal for a big loaf of bread. Instead, I recommend using a leaner dough, such as my sandwich bread recipe. And if you love pizza, try these pizza pull apart rolls next!

3 Success Tips

  1. Reference my Baking with Yeast Guide, which answers many common yeast FAQs.
  2. Make sure your yeast isn’t expired. Expiration date is on the package.
  3. Directly from the pros at Red StarYeast: Measuring flour correctly is key to avoiding a dense dough, which leads to heavy (not soft!) rolls. Spoon and level your flour, do not scoop it out of the package.

My final piece of advice? Don’t limit these rolls to suppertime. They’re welcome anywhere, with any meal, any time of day. Use for sliders, breakfast sandwiches, soaking up your favorite tomato sauce, alongside salad, or dunking into a bowl of creamy chicken noodle soup. Above all, don’t doubt yourself because you, too, can become a bread baking pro.

close up of dinner rolls in a basket

See Your Dinner Rolls!

Many readers have made this recipe! Feel free to email or share your recipe photos on social media. 🙂

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Dinner rolls in glass baking pan

Soft Dinner Rolls Recipe

  • Author: Sally
  • Prep Time: 3 hours, 25 minutes
  • Cook Time: 22 minutes
  • Total Time: 3 hours, 45 minutes
  • Yield: 1416 rolls 1x
  • Category: Dinner
  • Method: Baking
  • Cuisine: American


You only need 7 ingredients to make these dinner rolls. Flaky, soft, and buttery, these fresh dinner rolls outshine any main dish. See recipe notes for freezing and overnight instructions. You can also reference my Baking with Yeast Guide for answers to common yeast FAQs. 


  • 1 cup (240ml) whole milk, warmed to about 110°F (43°C)
  • 2 and 1/4 teaspoons Platinum Yeast from Red Star instant yeast (1 standard packet)
  • 2 Tablespoons granulated sugar, divided
  • 1 large egg
  • 1/4 cup (60g) unsalted butter, softened to room temperature and cut into 4 pieces
  • 1 teaspoon salt
  • 3 cups (390g) all-purpose flour or bread flour*
  • optional topping: 2 Tablespoons melted unsalted butter mixed with 1 Tablespoon honey


  1. Prepare the dough: Whisk the warm milk, yeast, and 1 Tablespoon of sugar together in the bowl of your stand mixer. Cover and allow to sit for 5 minutes. *If you do not own a stand mixer, you can do this in a large mixing bowl and in the next step, mix the dough together with a large wooden spoon/rubber spatula. It will take a bit of arm muscle. A hand mixer works, but the sticky dough repeatedly gets stuck in the beaters. Mixing by hand with a wooden spoon or rubber spatula is a better choice.*
  2. Add the remaining sugar, egg, butter, salt, and 1 cup flour. With a dough hook or paddle attachment, mix/beat on low speed for 30 seconds, scrape down the sides of the bowl with a rubber spatula, then add the remaining flour. Beat on medium speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes. If the dough seems too wet to a point where kneading (next step) would be impossible, beat in more flour 1 Tablespoon at a time until you have a workable dough, similar to the photos above. Dough should be soft and a little sticky, but still manageable to knead with lightly floured hands.
  3. Knead the dough: Keep the dough in the mixer and beat for an additional 3 full minutes or knead by hand on a lightly floured surface for 3 full minutes.
  4. 1st Rise: Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise in a relatively warm environment for 1-2 hours or until double in size. (I always let it rise on the counter. Takes about 2 hours. For a tiny reduction in rise time, see my answer to Where Should Dough Rise? in my Baking with Yeast Guide.)
  5. Grease a 9×13 inch baking pan or two 9-inch square or round baking pans. You can also bake the rolls in a cast iron skillet or on a lined baking sheet.*
  6. Shape the rolls: When the dough is ready, punch it down to release the air. Divide the dough into 14-16 equal pieces. (Just eyeball it– doesn’t need to be perfect!) Shape each piece into a smooth ball. Arrange in prepared baking pan.
  7. 2nd Rise: Cover shaped rolls with aluminum foil, plastic wrap, or a clean kitchen towel. Allow to rise until puffy, about 1 hour.
  8. Adjust oven rack to a lower position and preheat oven to 350°F (177°C). (It’s best to bake the rolls towards the bottom of the oven so the tops don’t burn.)
  9. Bake the rolls: Bake for 20-25 minutes or until golden brown on top, rotating the pan halfway through. If you notice the tops browning too quickly, loosely tent the pan with aluminum foil. Remove from the oven, brush with optional honey butter topping, and allow rolls to cool for a few minutes before serving.
  10. Cover leftover rolls tightly and store at room temperature for 2-3 days or in the refrigerator for up to 1 week.


  1. Freezing Instructions: Prepare recipe through step 6. Place shaped rolls in a greased baking pan, cover tightly, and freeze for up to 3 months. Once frozen, the dough balls won’t stick together anymore and you can place them in a freezer bag if needed. On the day you serve them, arrange the dough balls in a greased baking pan, cover tightly, then let them thaw and rise for about 4-5 hours. Bake as directed. You can also freeze the baked dinner rolls. Allow them to cool completely, then freeze for up to 3 months. Thaw in the refrigerator or at room temperature, then reheat as desired. If reheating the whole pan, lightly cover and reheat in a 300°F (149°C) oven for about 10 minutes or until warm.
  2. Overnight Instructions: Prepare the recipe through step 6. Cover the shaped rolls tightly and refrigerate for up to about 15 hours. At least 3 hours before you need them the next day, remove the rolls from the refrigerator, keep covered, and allow to rise on the counter for about 1-2 hours before baking. Alternatively, you can let the dough have its 1st rise in the refrigerator overnight. Cover the dough tightly and place in the refrigerator for up to about 15 hours. Remove from the refrigerator and allow the dough to fully rise for 2 more hours. Continue with step 5.
  3. Baking Pan: I prefer baking the rolls in a glass 9×13 inch baking pan because I find they brown a little too quickly in metal. As long as you bake the rolls on a lower oven rack and keep your eye on them, any pan is great.
  4. Yeast: Platinum Yeast from Red Star is an instant yeast. You can use Red Star Yeast active dry yeast instead. Rise times will be slightly longer using active dry yeast. Reference my Baking with Yeast Guide for answers to common yeast FAQs.
  5. Flour: You can use all-purpose flour or bread flour. All-purpose flour is convenient for most, but bread flour produces chewier dinner rolls. The rolls are still soft and fluffy no matter which you use. Either flour is fine and there are no other changes to the recipe if you use one or the other.

Adapted from Homemade Bread Bowls and Honey Butter Rolls

Keywords: bread, rolls, yeast rolls

Reader Questions and Reviews

  1. I followed the recipe exactly, adding two tablespoons of flour, and it turned out perfectly. I’ve learned over the years to not be afraid of a wetter dough. This one is “damp,” but it all works out! My family requests dinner rolls for every holiday, and I decided to try Sally’s recipe this year. It’s going to be my go-to from now on.

  2. These rolls are amazing!! I made them for Thanksgiving dinner and loved them. This is my new favorite recipe.

    1. Hi! Did you do window pane test on the dough? I tried for few minutes but it did not form.

  3. Didn’t see the comment the first time about not doubling the recipe, then the next batch I forgot the salt, but the third batch was so fluffy and delicious! I’m glad I practiced before thanksgiving.

    1. Hi Justyna, When bread dough is over proofed it’s possible that when it bakes it will deflate (did this happen, too?) or it could have more of a yeasty taste. An easy fix for next time! Thank you so much for giving this recipe a try.

  4. These were perfect and looked EXACTLY like the picture. I couldn’t stop staring at them and admiring them. The honey butter is such a nice addition too. The recipe was quick and the dough was very nice and easy to work with. Thank you for this great recipe!

  5. I followed all of the steps but unfortunately mine came out hard, did not rise or brown, and they smelled extremely sour/sharp. The smell wafted through my house while baking. Did I let them rise for too long?

    1. Hi Ali, If your dough both didn’t rise and smelled sour, it sounds like your yeast could have been expired.

  6. Made exactly as written (with bread flour) and they were a huge hit for thanksgiving! Of course anytime you’re making bread the flour amount can vary slightly. I found the amount given in the recipe gave me a perfect dough this cold time of year, but I know I’ve had to adjust the flour slightly in warmer/humid months. Don’t be afraid to add a bit more flour if the dough is too sticky to work with. The right amount gives you a soft dough but it shouldn’t be overly sticky. I did the make-ahead version and put them in the fridge overnight once shaped. Pulled them out in the morning and let them rise on the counter for about 2.5 hours before baking and they baked up wonderfully.

  7. Easy, quick, and delicious. I did the overnight first rise and it worked like a champ. Being an authority-flouting type, I just scooped the flour out of the bin with a measuring cup instead of spooning and leveling like I was supposed to, but it came out perfect with exactly the quantities the recipe calls for. I’ve never tried the pull-apart technique before and I was concerned that there might be enough oven spring that I’d end up with a 9″x13″ piece of focaccia, but it worked exactly the way it’s supposed to. It’s a winner all around, and I’ll be making it again many times.

    By the way, if you’re using a 9″x13″ pan, when the recipe says “14-16 pieces,” it means 15. Don’t know why it doesn’t just say that, but that’s the right number for this recipe and that pan. The pictures do make it clear.

    1. Hi Brook, we wish we could help, but we have no experience baking at high altitude. Some readers have found this chart helpful:

  8. I loved these! And so did my whole family. I made them for two Thanksgivings. I did change some things- I swapped the rosemary for Sage in the Garlic Herb version since my dad doesn’t like rosemary. I also brushed them in garlic butter just before and just after baking and WOW they were so good! I will be making them again for Christmas.

    Questions- my dough rose REALLY fast. I got to baking them within just about 2 hours. My house wasn’t hot. Is this normal?

    Should I sift the flour? I have been, just because usually I do sift flour for baking. Will there be any difference if I do not sift?

    Thank you Sally and the Team!

    1. Hi Gabby, We are so happy your whole family enjoyed these! Dough that rises too fast is usually from too much yeast or too warm of an environment. Any chance that you used more yeast or perhaps your milk was a bit too warm. The first rise usually takes between 1.5 and 2 hours and the second rise is usually around 1 hour. No need to sift the flour here!

  9. 20 to 25 minute bake time is too long for a yeast roll. They came out dense, tough and overcooked. I made a second batch and reduced the bake time to 15 minutes (which is standard time for a dinner roll) and it came out perfect. Soft and pillowy.

  10. I love these rolls. My son make Thankgiving dinner and he made them. Today for Sunday Dinner i made Beef Stew and the rolls, They were so so good’ Im going to keep this Recipe

  11. These rolls are AMAZING. My whole extended family (even my grandmother, who has historically made homemade rolls for gatherings) were so impressed when I brought them to Thanksgiving. Add flakey salt on top for a special touch!

  12. I’m so sad. This is my 3rd attempt to making these rolls and I failed again! They came out hard on the inside and soft on the inside. I followed directions and none of my ingredients were expired. I didn’t have a mixer and kneaded the dough. Could that have anything to do with it?

  13. Perfect roll recipe! These are super easy to make. I’ve made them over 5 times and they always turn out perfectly. They have a nice buttery flavour without being too rich. They’re super soft and fluffy. Everyone asks me for the recipe when I bring these over for dinner. I can’t recommend this recipe enough!

  14. This recipe was perfect and a keeper. I used bread flour and 2% milk. The rolls rose nicely, were fluffy and eaten immediately. I will make them again! Thank you.

  15. I made the bread rolls today, my first attempt ever. Followed the instructions and they were fabulous!!! I was amazed .

  16. The rolls are delicious but they didn’t have the shape and we’re heather than expected, not light and fluffy. My yeast was not expired, I waited the amount of time i was meant to. All i changed was a padded baking sheet. Any tips?

    1. Hi Erin, Too much kneading will lead to a dense tasting bread or roll because the gluten has been over-worked – or perhaps your dough didn’t rise enough before baking? Too much flour can also make breads dry and dense, so be sure to carefully spoon and level or use a scale to measure. You may find our Baking with Yeast Guide very helpful!

  17. Made these for Thanksgiving and they were a huge hit … making again right now and the dough is so much stickier – I didn’t add much extra flour in the mixer, and when I went to shape them there was no getting them smooth and round. I hope they turn out okay.

  18. Love these rolls! Tonight I’m going to try the overnight method for the first time. Tomorrow do I remove them 3 hours before to come to room temp and then allow an additional 1-2 hours to rise? Or do I just leave them loosely covered on the counter for 3 hours before baking?

    1. Hi Gemma! Remove the rolls from the refrigerator, keep covered, and allow to rise on the counter for about 1-2 hours (total) before baking.

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