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These dinner rolls are soft and practically melt in your mouth. They are truly the most amazing dinner rolls ever. Just read all the rave reviews!

Dinner Rolls being brushed with butter with the the Title "The best homemade rolls ever"

This recipe has been in development for over 5 years. Not joking. I have been attempting to master the dinner roll for over 5 years. I have made dozens upon dozens upon dozens of batches, slowly developing the perfect roll. I’ve had the recipe solid for about a year now and I am finally ready to share it.

  • What if I don’t have a stand mixer?

    You can knead it by hand! Start out by stirring with a spoon until you can’t do it anymore and then knead it with your hands. Just keep on kneading until all the flour is incorporated and/or the dough is soft to the touch and only slightly sticky. It’s a bit of a workout, but it’s worth it!

  • Can I use another kind of yeast besides instant dry yeast?

    Yes, all yeasts will work in this recipe, it’s simply a matter of understanding how each kind of yeast works and differs. Instant dry yeast can be added straight to dry ingredients and doesn’t require any sitting or proofing. It also rises a bit quicker. Active dry yeast is a bigger size of granule and generally needs to be dissolved in a liquid before adding to a recipe. It activates a bit slower so expect 10-15 minutes extra in rise time.

  • What should the dough feel like?

    The dough should be slightly sticky, but still very soft and pliable. It should just barely not be sticking to the bowl. If you add too much flour and the dough stiffens, your rolls will also get a little stiff. I like to say you can feel a soft roll just by touching the dough.

    Texture of roll dough
  • How should I measure the flour?

    The flour you buy at the store these days is generally pre-sifted. There is no need to sift your flour. I prefer the scoop and sweep method as it is ultra-convenient. Simply use your measuring cup to scoop out the flour and level off the top. Weighing your flour using a kitchen scale is the only way to ensure complete accuracy. Even then, bread making is a both fickle and forgiving and the actual amount of flour you add can change just due to the humidity in the air. When making this roll recipe, it is best to go by the touch and feel of the dough. 1 cup of flour is approximately 125 grams.

  • Can this recipe be made gluten free? Can I substitute gluten free flour?

    This recipe was not designed to be gluten free. Gluten free baking involves completely different chemistry. In general, you cannot substitute gluten free flour in baking recipes and expect it to work, however, several people have reported that a blend like Cup for Cup will work.

  • How do I make my rolls equal in size?

    The best way to ensure that your rolls are equal in size is to weigh them. Weigh the entire batch of dough using a kitchen scale and divide that weight my 24. This will give you your target weight for each roll. Usually this is somewhere around 2.5 ounces.

  • Does this roll recipe make a good loaf?

  • We love a good loaf of bread and we know that the amazing results of these rolls will quickly have you wondering if you can turn it into a loaf of bread. Unfortunately, the incredibly soft and melt-in-your moth results of this roll does not produce a sturdy loaf. Instead, we worked tirelessly to bring you the ultimate guide to homemade bread instead.
  • How should I shape the rolls?

    Once you have your dough divided into 24 pieces you can shape your rolls. Place your hand into a cupping shape parallel to a clean countertop. Roll the dough in a circular motion between your palm and the countertop.

  • Can I freeze these?

    You can freeze these after you shape them into rolls. When ready to eat, remove them from the freezer and allow to thaw and rise until double in size before baking. This can take anywhere between 1 to 2 hours, depending on the temperature in your home.

  • Can I make these ahead and put them in the fridge?

    Yes! You can make your dough, shape them into rolls, cover them and place them into the fridge up to 24 hours before you bake. When ready to bake, remove from the fridge and let sit 30 minutes before baking.

  • Can I use this recipe to make cinnamon rolls? 

    Yes! I’ve made these into a fantastic cinnamon roll recipe too! Best cinnamon rolls ever!

Dinner Roll on a baking sheet.

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTubeFacebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

Roll being brushed with butter.
Perfectly soft dinner rolls that melt in your mouth! These are truly the most amazing dinner rolls ever. Just read all the rave reviews!
Prep Time 3 hours
Cook Time 12 minutes
Total Time 3 hours 12 minutes
Ingredients
  • 2 cups warm milk
  • 2 tablespoons instant dry yeast
  • 1/4 cup white granulated sugar
  • 2 teaspoons salt
  • 6 tablespoons salted butter softened
  • 2 large eggs
  • 6 cups all-purpose flour
  • 1 tablespoon melted butter
Instructions
  • In the bowl of a stand mixer, combine warm milk, yeast, sugar, salt, butter, and eggs.
  • Add in 5 1/2 cups of flour. Using a dough hook, turn the mixer on to a low speed. Once the flour starts to incorporate into the dough, increase the speed to a medium range. Slowly add the remaining 1/2 cup of flour until the dough pulls away from the sides of the bowl. The dough mixture should be slightly sticky and soft. Add more or less flour until the dough reaches the desired consistency. The amount of flour you add in bread making is always an approximation and you should go by feel.
  • Transfer the dough to a lightly greased mixing bowl. Cover with a towel and let rise 90 minutes.
  • Lightly grease a baking sheet. Punch down the dough and form into 24 rolls. Place on the greased baking sheet in six rows of four. Cover and let rise 1 hour.
  • Preheat oven to 375 degrees. Bake the rolls for 12 to 14 minutes, until lightly browned.
  • Remove rolls from oven and brush with melted butter. Serve the rolls warm, or to cool, let rest on the pan for 15 minutes before transferring to a wire cooling rack. Once cooled completely, store in a plastic bag.
Notes
Metric Measurements
  • 473 mls warm milk
  • 20 grams instant dry yeast
  • 52 grams white granulated sugar
  • 16 grams salt
  • 80 grams salted butter, softened
  • 2 large eggs
  • 750 grams all-purpose/plain flour
  • 15 grams melted salted butter
Bake at 190 degrees Celsius

Nutrition

Calories: 169kcal | Carbohydrates: 27g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 24mg | Sodium: 237mg | Potassium: 68mg | Sugar: 3g | Vitamin A: 155IU | Calcium: 31mg | Iron: 1.5mg
Course: Bread
Cuisine: American
Keyword: Dinner Rolls

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5 stars
I loved this, my family loved it too. Dinner rolls that didn’t make it to dinner because every one got excited just by the smell of freshly baked bread especially during quarantine!
Thanks for sharing this recipe.

Forgot to ask one family member commented its good but there is a sour after taste what could i adjust to fix that

Emma

Hey I had that same problem when I used a new brand of yeast! Try reducing the yeast by a tsp or so

paul fitzcharlers

thought same thing. i cut recipe in half so instead 1Tablespoon used 2 1/4 t package . much better

Carrie

5 stars
These are my 1 and only go to for buns. Absolutely amazing! Have had people comment and ask for the recipe.. I have also added dried onion, super yummy onion buns! This is the best recipe ever! Easy to make, and everyone always looks forward to them!

Suzanna sewsamkar

5 stars
I made your dinner rolls and it was perfect with your recipe thank you

You are the BEST! Your recipes are absolutely amazing and simple. I will not go any where else to get recipes because I trust everything you have to offer. I just made your cinnamon rolls with the cream cheese frosting and I can’t tell you how great and simple they were. Thankyou for being here for all of us.

Lindsey

5 stars
Just in case anyone else is needing to ration milk during Covid19, powdered milk (reconstituted, of course)) works well! 6 tablespoons to 2 cups water. Delicious!

Susan McCabe

5 stars
I make these all the time. The first time I made them was for a Christmas dinner a few years back and my kids and grand kids loved them! Since then whenever we are having a family get together they make sure to request them. I have made the dough and frozen half and thawed and baked them and I have also frozen cooked ones and they come out great! I have shaped them into hoagie rolls, hamburger buns and hot dog buns and they turn out great every time!

Galynn Wilkinson

5 stars
Best rolls ever. They just melt in your mouth. So easy to make also. Thank you for sharing all your recipes.

Barbara Hanssen

OMGosh Rachel, your a Genius!! This is the FIRST Time I made rolls, and your dinner rolls are ahhhmazzing!!😋!..I am super excited that I did it, TY for the recipe..YAY, keep bringing us your wonderful recipes. Your new Best Friend, 😆 lol

Dan B.

5 stars
I was new to baking when I found this recipe and made it for the first time. I always get rave reviews on them and have made them many times since! I make mine into small twists so I get lots more out of them and then I freeze in small numbers and just pull them out in advance when I want to have with dinner. My question is can I use this recipe as is to make a loaf of bread or do I have to do anything different?

CATHY C TARR

Please read the top before the recipe. Rachel explains that it does not work for a loaf.

Cindy

First time making dinner rolls and these came out perfect!!! I use Lala brand vanilla milk which was all I had on hand and it still worked out perfect. Also, I only used about 5 1/4 cups of APF and mixed it all together with a wooden spoon until it looked almost fully incorporated was still a bit sticky. Then took it out of the bowl on a dusted countertop and did a quick round of kneading just to pick up the little dusted flour. Baked half of the dough (got 20 rolls) and stored the rest in the fridge… Read more »

Chanika

5 stars
I followed the same recipe with stuffed cheese and they came out so good. just had to play around with the size of the 24 dough balls and they were simply delicious. LOVE your recipes!

Joonie

5 stars
I’m pretty new to bread/roll making and I’ve used a different dinner roll recipe up till a few days ago. I came across your recipe and gave it a try. It’s far superior to the other one I was using and yielded more rolls. A definite plus in my house!!! Thanks for a fantastic recipe❤

Scott B

I am a single Father. Your recipes are helping take care of this tribe their mother was the cook. Now it is up to me we are eating so good because of you. Thank you

Carolyn Dorondo

5 stars
I’ve never had any luck making bread. You’ve made my dream come true with your Dinner Roll recipe? Delicious!! Thank You😘

Kudzai Zembe

Hello. The recipe seems awesome. Can I try it using cake flour?

Lorna

Soft and delicious.

Lorna

5 stars
So soft and delicious, made this many times

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