Dinner rolls are a staple in my home and are always a hit. These are similar to the classic dinner rolls made with white flour that you get at many restaurants and are easy to make at home. Below I’ll share exactly how I make these rolls and a quick action recipe to get these warm and easy homemade dinner rolls onto your table.
Looking for more of my favorite bread recipes? Check out:
This article is part of my homestead cooking series where I share how to make from-scratch food instead of buying it at the grocery story. From homemade bread and jelly to homemade condiments. I'm Gretchen and I've been homesteading for over 15 years. Here at the Backyard Farming Connection, I connect the lines between growing your own food, raising your own animals, and putting it all together in the kitchen.
Contents
Homemade Dinner Rolls
Ingredients
- 4.5 cups all-purpose flour (plus more as needed)
- 2 tablespoons instant (rapid-rise) yeast
- 0.3 cups granulated sugar
- 1 teaspoons salt
- 1.5 cups warm milk (around 110°F)
- 5 tablespoons unsalted butter, softened
- 1 egg, at room temperature
- 2 tablespoons butter, melted (for brushing)
Steps
Start by tossing your flour (just 3 cups to begin), yeast, sugar, salt, warm milk, softened butter, and egg into the bowl of your stand mixer. With the dough hook attached, let it run on low until everything comes together into a shaggy dough, scraping down the sides as needed.
Once it’s mixed, kick the speed up to medium and let it go for a couple of minutes. From there, you’ll add flour in two rounds — half a cup at a time — mixing in between. Keep an eye on the texture: you’re looking for a dough that’s soft and just slightly sticky, pulling away cleanly from the sides of the bowl. It shouldn’t be stiff or dry, so hold back on the flour if it’s getting there.
When the dough looks good, transfer it to a greased bowl, drape a towel or some plastic wrap over the top, and let it hang out on the counter for 30 minutes.
After the first rise, punch it down gently, it’s satisfying, just don’t go overboard, then start pulling off pieces and rolling them into balls. Aim for about 2 oz each if you want them all roughly the same size; a kitchen scale makes this way easier than eyeballing it. Nestle them into a greased 9×13 pan or sheet pan, cover them back up, and let them rise for another 30 minutes. This is the perfect time to preheat your oven to 375°F.
Once they’ve puffed up beautifully, bake them for 12–15 minutes until they’re golden on top. If they’re browning faster than you’d like, just lay a loose sheet of foil over the pan. The second they come out, brush them with that melted butter — don’t skip this step, it’s what takes them from great to really great. Serve them warm if you can, or let them cool and store in a zip bag for up to three days (if they last that long).
Ways to customize your rolls:
🧄 Garlic butter rolls — Mix 1–2 minced garlic cloves (or ¼ tsp garlic powder) into the melted butter before brushing. Add a sprinkle of flaky salt and chopped fresh parsley on top right after baking.
🧀 Cheesy rolls — Fold ½–¾ cup of shredded sharp cheddar or gruyère into the dough before the first rise. A little sprinkle on top before baking creates a golden, crispy crust.
🌿 Herb rolls — Add 1–2 teaspoons of dried herbs (rosemary, thyme, or Italian seasoning) directly into the dough. These pair especially well with roasted meats.
🍯 Honey butter rolls — Stir 1 tablespoon of honey into your melted butter for brushing. The subtle sweetness makes these a hit at holiday tables.
🧅 Everything bagel rolls — Brush with butter right before baking, then sprinkle with everything bagel seasoning for a savory, crunchy top.
Tips for success:
Don’t skip the second rise: it’s what gives the rolls their light, airy texture.
Milk temperature matters: too hot and it kills the yeast, too cold and the dough won’t rise well. Aim for 105–115°F.
A kitchen scale makes uniform rolls easy. 2 oz per roll is a reliable guide.
Ingredients
Method
- Mix the dough: Add 4.5 cups all-purpose flour (plus more as needed) (start with 3 cups), 2 tablespoons instant (rapid-rise) yeast, 0.3 cups granulated sugar, 1 teaspoons salt, 1.5 cups warm milk (around 110°F), 5 tablespoons unsalted butter, softened, and 1 egg, at room temperature to the bowl of a stand mixer fitted with a dough hook. Mix on the lowest speed until the flour is fully incorporated, scraping down the sides of the bowl as needed.
- Develop the dough: Increase the mixer speed to medium and beat for 2 minutes. Add another ½ cup of flour and mix until incorporated, then add a second ½ cup and mix on medium for another 2 minutes. Add small amounts of flour as needed — the dough should be soft, slightly tacky, and pulling away from the sides of the bowl.
- First rise: Transfer the dough to a lightly greased bowl. Cover loosely with a clean kitchen towel or plastic wrap and let it rest at room temperature for 30 minutes
- Shape the rolls: Uncover the dough and gently press it down to deflate. Pinch off pieces of dough and shape into 24 evenly sized rolls — about 2 oz each is a good target. Arrange them in a lightly greased 9×13 baking dish or quarter sheet pan.
- Second rise: Cover the shaped rolls again and let them rise at room temperature for another 30 minutes
- . While the dough rests, preheat your oven to 375°F.
- Bake: Bake for 12–13 minutes
- , until the tops are a warm golden brown and the rolls are cooked through. If they start browning too quickly, loosely tent the pan with aluminum foil.
- Brush & serve: As soon as the rolls come out of the oven, brush generously with the 2 tablespoons butter, melted (for brushing). Serve warm, or let cool completely and store in a sealed bag at room temperature for up to 3 days.
Easy Dinner Rolls https://www.momontimeout.com/the-best-dinner-rolls-recipe/#recipe – WRITE UP
Just straight up homesteading ideas sent directly to you.