These soft dinner rolls are warm, fluffy, and simply irresistible! Perfect to soak up gravy or to enjoy with butter straight from the oven.
Honestly, there’s nothing like biting into a fresh roll. They disappear fast at my table. Make extra—they’re great for snack-time too! 🥐
Key Ingredients & Substitutions
Warm Milk: Using warm milk helps activate the yeast effectively. If you’re lactose intolerant, almond milk or soy milk work great as substitutes. Just warm them up slightly—avoid boiling!
Active Dry Yeast: This is key for fluffy rolls. Instant yeast can also be used here; just add it directly with the flour, skipping the activating step.
Unsalted Butter: I like using unsalted butter for better control of salt levels. If you’re in a pinch, you could substitute with vegetable oil or melted coconut oil for a dairy-free option.
All-Purpose Flour: This recipe is flexible—whole wheat flour can be used, but you might need less liquid since whole wheat absorbs more moisture.
Why is Kneading Important for Soft Dinner Rolls?
Kneading is essential to develop gluten, which gives the rolls structure and chewiness. Here’s how to do it right:
- Turn out your dough onto a lightly floured surface.
- Push the dough away from you with the heel of your hand, fold it back, and give it a quarter turn.
- Repeat this until the dough feels smooth and elastic; this usually takes about 6-8 minutes.
Using a stand mixer with a dough hook can make this easier. Just mix on medium speed until it looks good!
How to Make Soft Dinner Rolls
Ingredients You’ll Need:
- 1 cup warm milk (about 110°F/43°C)
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/4 cup granulated sugar
- 1/3 cup unsalted butter, melted
- 1 teaspoon salt
- 1 large egg
- 3 to 3 1/2 cups all-purpose flour
- Additional melted butter for brushing
How Much Time Will You Need?
This recipe will take about 2 to 2.5 hours in total: about 15-20 minutes for preparation, 1 to 1.5 hours for the first rise, 30-45 minutes for the second rise, and then 15-20 minutes for baking. It’s worth the wait for those fluffy, warm rolls!
Step-by-Step Instructions:
1. Activating the Yeast:
In a large mixing bowl, pour in the warm milk, then sprinkle the active dry yeast and sugar on top. Give it a little stir and let it sit for 5-10 minutes. You’ll know it’s ready when it gets nice and foamy!
2. Combine the Ingredients:
Add the melted butter, salt, and egg to the yeast mixture. Stir everything together until combined.
3. Mixing the Dough:
Now, gradually add in 3 cups of all-purpose flour, mixing as you go. The dough should start to come away from the sides of the bowl but still feel a bit sticky. If necessary, add more flour, just a little at a time, until the right consistency is reached.
4. Kneading the Dough:
Turn the dough out onto a lightly floured surface. Knead the dough for 6-8 minutes until it’s smooth and elastic. You can push it, fold it, and turn it to help develop the gluten.
5. First Rise:
Place the dough into a greased bowl and cover it with a clean kitchen towel or plastic wrap. Let it rise in a warm spot for about 1 to 1.5 hours, or until it has doubled in size.
6. Shaping the Rolls:
When the dough has risen, punch it down gently to release any air bubbles. Divide the dough into 12 equal pieces. Shape each piece into a smooth ball and arrange them in a greased 9×13-inch baking dish, leaving a little space between each for rising.
7. Second Rise:
Cover the rolls again and let them rise for another 30-45 minutes until they’re puffy and have risen nicely.
8. Baking:
Preheat your oven to 375°F (190°C). Once the rolls have risen, bake them for 15-20 minutes until they’re golden brown on top.
9. Final Touches:
Immediately after taking them out of the oven, brush the warm rolls with melted butter to give them a lovely shine and buttery flavor. Let them cool slightly before serving.
Enjoy these delicious soft dinner rolls warm with butter or your favorite spread! They’re perfect for dinner or any occasion. Happy baking!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can! Whole wheat flour can be used, but it may require a bit less liquid as it absorbs more moisture. Start with 2.5 cups of flour, then add more as needed until you achieve a smooth dough.
What Should I Do If My Dough Isn’t Rising?
If your dough isn’t rising, it might be due to the yeast being expired or the environment being too cold. Ensure your yeast is fresh and try placing the dough in a warmer spot, like an oven with the light on, to encourage rising.
Can I Make These Rolls Ahead of Time?
Absolutely! You can prepare the dough and let it rise, then shape the rolls and place them in the baking dish. Cover and refrigerate them overnight, and let them come to room temperature for about 30 minutes before baking.
How Do I Store Leftover Dinner Rolls?
Store leftover rolls in an airtight container at room temperature for up to 2-3 days. To keep them fresh, you can also wrap them in plastic wrap and freeze them for up to a month. Just thaw them at room temperature when you’re ready to enjoy!
Soft Dinner Rolls
Warm, fluffy soft dinner rolls that are perfect for soaking up gravy, serving with butter, or enjoying as a cozy snack straight from the oven.
Ingredients
- 1 cup warm milk (about 110°F / 43°C)
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/4 cup granulated sugar
- 1/3 cup unsalted butter, melted
- 1 teaspoon salt
- 1 large egg
- 3 to 3 1/2 cups all-purpose flour
- Additional melted butter, for brushing the baked rolls
Instructions
- In a large mixing bowl, add the warm milk. Sprinkle the active dry yeast and granulated sugar over the top, give it a quick stir, and let the mixture sit for 5–10 minutes, until the yeast becomes foamy.
- Once the yeast is activated, stir in the melted butter, salt, and egg until everything is well combined.
- Gradually add 3 cups of all-purpose flour, mixing as you go, until the dough starts to pull away from the sides of the bowl but still feels slightly sticky. If needed, add up to 1/2 cup more flour, a little at a time, until the dough is soft and workable.
- Transfer the dough to a lightly floured surface. Knead for 6–8 minutes, pushing, folding, and turning the dough until it becomes smooth and elastic.
- Place the kneaded dough into a lightly greased bowl, turning it once so the top is coated. Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm place for 1 to 1.5 hours, or until doubled in size.
- Gently punch down the risen dough to release any air. Turn it out onto a lightly floured surface and divide it into 12 equal portions. Shape each piece into a smooth ball.
- Arrange the dough balls in a greased 9×13-inch baking dish, leaving a little space between each one so they have room to rise again.
- Cover the baking dish and let the rolls rise a second time for 30–45 minutes, or until they are puffy and have noticeably expanded.
- Near the end of the second rise, preheat your oven to 375°F (190°C). Bake the rolls for 15–20 minutes, or until the tops are golden brown.
- Remove the rolls from the oven and immediately brush the warm tops with melted butter for extra flavor and shine. Let them cool slightly before serving.
Notes
You can swap in whole wheat flour for part of the all-purpose flour; start with a little less liquid and add more only as needed since whole wheat absorbs more moisture.
If the dough isn’t rising well, double-check that your yeast is fresh and place the bowl in a warmer spot, such as an oven with just the light on.
To make ahead, shape the rolls and place them in the baking dish, then cover and refrigerate overnight. Let them sit at room temperature for about 30 minutes before baking.
Store leftover rolls in an airtight container at room temperature for 2–3 days, or freeze for up to a month. Reheat gently to refresh before serving.
