Dinner Roll (various)
intro
Soft, buttery, pillowy homemade dinner rolls in 3 classic variations (plain salted, garlic herb, cinnamon sugar), perfect for pairing with cozy family meals.
Ingredients
Steps
Activate the yeast
In a small bowl, combine warmed whole milk (100°F/38°C, do not use hotter milk as it will kill yeast), 1 tablespoon of the measured granulated sugar, and active dry yeast. Stir gently once to combine, then let rest for 5-7 minutes until the mixture forms a thick, foamy, frothy top that confirms the yeast is active. If no foam forms after 7 minutes, replace your yeast and restart to avoid dense rolls.
Mix the base dough
In the bowl of a stand mixer fitted with a dough hook attachment, combine the remaining 1 tablespoon granulated sugar, fine sea salt, 3 tablespoons of the melted cooled butter, room temperature large egg, and activated yeast mixture. Add all-purpose flour 1 cup (120g) at a time, mixing on low speed (mixer setting 2) for 4 minutes until a shaggy, soft dough forms that pulls cleanly away from the sides of the bowl.
Complete first rise
Turn the mixed dough out onto a lightly floured work surface, knead by hand for 1 minute to form a smooth, tight round ball. Grease a large clean mixing bowl with a thin coating of butter from the measured amount, place the dough ball inside, and turn to coat all sides of the dough in butter. Cover the bowl tightly with a damp lint-free kitchen towel, and let rise in a warm, draft-free spot (75°F/24°C) for 1 hour until the dough doubles in size when poked with a floured finger.
Portion and flavor rolls
Punch the risen dough down firmly to release all trapped air, then turn out onto a clean work surface. Divide the dough evenly into 12 equal portions (45g/1.6oz each). For plain salted rolls: shape 4 portions into tight, smooth balls. For garlic herb rolls: knead garlic powder and dried parsley into 4 portions before shaping into balls. For cinnamon sugar rolls: toss 4 portions in a mix of ground cinnamon and the remaining 2 tablespoons of granulated sugar before shaping. Arrange all shaped rolls 2.5cm (1 inch) apart in a greased 23x33cm (9x13 inch) metal baking pan.
Complete second rise
Cover the pan of shaped rolls loosely with the same damp kitchen towel, and let rise again in the same warm draft-free spot for 30-35 minutes, until the rolls puff up and press against each other, nearly doubling in size again. Preheat your oven to 375°F (190°C) during the last 10 minutes of this second rise to ensure it is fully heated when baking.
Bake to golden perfection
Remove the towel from the pan, brush the tops of all rolls with the remaining melted butter. Bake on the middle oven rack at 375°F (190°C) for 18-20 minutes, rotating the pan 180 degrees halfway through baking, until the tops are deep golden brown and the internal temperature of the rolls reaches 190°F (88°C). Top plain salted rolls with flaky sea salt immediately after removing from the oven.
Cool and serve rolls
Let the baked rolls cool in the pan for 5 minutes, then use a spatula to transfer them to a wire cooling rack to cool for an additional 10 minutes before serving. Serve warm with extra softened butter, fruit jam, or alongside soups, roasted meats, or seasonal side dishes.
Tips
2.For make-ahead prep: after shaping rolls in the pan, cover tightly with plastic wrap and refrigerate for up to 12 hours, then let sit at room temperature for 45 minutes to complete the second rise before baking.
3.Avoid adding extra flour during kneading to prevent dense, tough rolls: properly mixed dough will be soft and slightly tacky to the touch, not sticky enough to leave residue on your fingers.
OMG these rolls are a GAME CHANGER for our weekly Sunday family dinner! I did the garlic herb variation and my kids literally fought over the last one. So soft and fluffy, even better than the ones we get at our favorite steakhouse. Only note is I had to let my dough rise a little longer because my kitchen is pretty cold this time of year, but totally worth the extra wait.
I brought the parmesan crusted variation to my office potluck yesterday and people were begging me for the recipe before I even set the platter down! They stayed soft for HOURS after I baked them, which is always my biggest issue with homemade rolls. 10/10, will be making these for every holiday from now on.
Wait, I’ve never made yeast bread before in my life and I was so nervous these would flop, but they turned out SO good? I did the cinnamon sugar variation for a brunch with my roommates and we ate half the pan straight out of the oven. The step-by-step instructions were so easy to follow, even for someone who burns toast half the time lmao. Only question — can I freeze the baked rolls for later?
Tried making these at 7,000 ft elevation and the dough rose way faster than the recipe said, so I had to check on it 20 mins early! I went with the classic plain version to go with our chili dinner last night, and they were perfectly pillowy. Anyone else have high altitude tips for next time?
I meal prepped a double batch of these on Sunday and they’ve been perfect for quick school lunches and weeknight sides all week! Did half garlic herb, half plain, and my picky 7 year old who refuses to eat any bread besides store-bought white bread asked for seconds. Worth every minute of prep time, even with my chaotic kitchen.
Wait, has anyone tried making these with a 1:1 gluten free flour blend? I’ve been searching for a soft gluten free dinner roll recipe that doesn’t taste like cardboard, and this one looks so good I’m tempted to experiment. The regular version was my go-to before I had to cut out gluten, so I’m crossing my fingers it works!
Made these to go with my smoked brisket over the weekend, did the garlic butter variation, and my buddies said they were better than the rolls at the famous BBQ joint down the road. Not gonna lie, I was pretty proud of myself. The texture is spot on, no dense weird spots like every other roll recipe I’ve tried.
I made these in my tiny dorm kitchen with just a hand mixer and a cheap baking sheet, and they still turned out fluffy as hell? Did the cinnamon sugar version for my floor’s late night study session and everyone came back for two or three. Way cheaper than buying rolls from the campus bakery, too.
I’ve been making dinner rolls for over 40 years, and I have to say this recipe is a new staple in my house. I was skeptical of the method for getting them extra fluffy, but it absolutely works. My grandkids kept saying these are “the cloud rolls” because they’re so light. I added a little extra honey to the dough for a subtle sweetness, chef’s kiss.
I live in Florida where it’s 85 degrees and humid half the year, so my dough was super sticky when I first mixed it. I added a little extra flour as I was kneading and it turned out perfect! Did the parmesan version to go with my shrimp boil last weekend and every single roll was gone. 10/10.
Wait, I accidentally used salted butter instead of unsalted for the garlic herb topping and it was still amazing? I was worried it would be too salty but it was totally fine, just cut back a tiny bit on the extra salt I sprinkled on top. These are so forgiving, even for someone who messes up recipe measurements all the time like me.
Made these for our Italian night last night, did the garlic parmesan twist on them (added a little Italian seasoning to the parmesan topping) and they were the perfect side for my lasagna. My partner said we never need to buy store-bought dinner rolls again, and I have to agree. So much better for barely more effort.
Tried the classic plain version for my Thanksgiving test run last week, and they were so good I don’t even need to test any other roll recipe for the big day. Only thing is I wish I’d made a double batch, my roommates ate half the pan before I even got to try one with my soup lmao.
Game changer for my weekly meal prep! I bake a batch every Sunday, portion them out with my grilled chicken and veggies, and they hold up all week. The garlic herb one is my personal favorite, I add a little extra parsley on top for color. 10/10, no notes.
Made the cinnamon sugar variation for our Saturday morning brunch with friends, served them with whipped honey butter, and everyone thought I picked them up from a fancy bakery. They’re so soft and fluffy, I still can’t believe I made them from scratch. Will definitely be a regular on our brunch menu.
I added a little rosemary and sea salt to the classic version to go with my lentil soup last night, and it was the coziest fall meal ever. The rolls had that perfect pull-apart texture, and the crust was just buttery enough without being greasy. Already planning to make another batch this weekend for my neighbor who just had a baby.
I hosted my first ever Friendsgiving over the weekend and made all three variations! The garlic herb was the fan favorite, but the cinnamon sugar ones were a huge hit with the people who brought sweet potato casserole. Zero leftovers, which is always the sign of a good recipe. Only thing I’d change next time is make more, obviously.
As someone who works 9-5 and doesn’t have a ton of time for weeknight cooking, I was worried this would take too long, but most of the time is just waiting for the dough to rise! I threw the dough together right when I got home from work, let it rise while I walked my dog and helped my kid with homework, and had fresh rolls on the table by dinner. So doable even on busy weeknights, don’t let the cook time scare you!