Homemade Dinner Rolls

Warm, buttery, and irresistibly soft—these homemade dinner rolls are everything you want in a fresh-baked bread. They’re perfect for holiday gatherings, cozy dinners, or even as a base for mini sandwiches. Follow this detailed recipe to get perfect rolls every time.

Ingredients (Makes 9–12 rolls)

4 cups all-purpose flour, plus extra for dusting
2 teaspoons instant yeast (or active dry yeast — see note below)
3 tablespoons granulated sugar
3/4 cup warm milk (around 110°F / 43°C)
1/4 cup neutral oil (vegetable, sunflower, or canola)
2 large eggs
1/2 teaspoon salt

Optional for Brushing:

1 egg white + 2 tablespoons water (for shiny golden tops)
2 tablespoons melted butter (for extra softness and flavor after baking)

Step-by-Step Instructions

Step 1: Activate the Yeast (Skip if using instant yeast)

If you’re using active dry yeast, combine the warm milk and sugar in a small bowl. Sprinkle the yeast over the surface and let it sit for 5–10 minutes. It should become foamy and bubbly—this means the yeast is active and ready to use.

Tip: The milk should be warm, not hot. Think “baby bottle” warm—too hot and it will kill the yeast.

Step 2: Prepare the Dough

In a large mixing bowl (or the bowl of a stand mixer), add the flour, salt, and instant yeast if using. Pour in the milk mixture (activated or not), oil, and eggs. Mix everything together until a sticky dough begins to form.

If you’re using a stand mixer with a dough hook, knead on medium speed for about 5–6 minutes. If working by hand, turn the dough onto a floured surface and knead for 8–10 minutes, until it becomes smooth, elastic, and slightly tacky but not sticky.

Step 3: First Rise (Proofing)

Form the dough into a ball and place it in a lightly oiled bowl. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm, draft-free spot for 1 to 1.5 hours, or until it has doubled in size.

Tip: You can place the bowl inside a turned-off oven with the light on to help create a cozy environment for the dough to rise.

Step 4: Shape the Rolls

Once the dough has risen, gently punch it down to release the air. Turn it out onto a lightly floured surface. Divide the dough into 9–12 equal portions, depending on how large you want the rolls.

Shape each piece into a smooth ball by pulling the edges under and pinching them closed at the bottom. Arrange the dough balls in a lightly greased 9×9-inch or 9×13-inch baking dish, leaving just a little space between each roll.

Step 5: Second Rise

Cover the baking dish with a towel or plastic wrap and let the rolls rise again for 30–45 minutes, or until they’ve puffed up and are touching or nearly touching each other.

This second rise is key to achieving that light, airy texture inside.

Step 6: Bake the Rolls

Preheat your oven to 180°C (350°F). For a beautiful golden color, lightly brush the tops of the rolls with an egg wash (1 egg white + 2 tablespoons water) before baking.

Bake for 20 to 25 minutes, or until the rolls are golden brown on top and sound hollow when tapped.

Tip: If the tops are browning too quickly, loosely cover the pan with foil for the last 5–10 minutes.

Step 7: Finishing Touches

While still hot, brush the tops with melted butter. This adds a delicious shine and keeps the crust soft. Let the rolls cool for 10–15 minutes before serving.

Serving Ideas

Serve warm with butter or jam for breakfast.
Use as sandwich buns for sliders or leftover roast.
Pair with soups, stews, or holiday meals.

Storage & Make-Ahead Tips

Store: Once cooled, keep rolls in an airtight container at room temperature for up to 2–3 days.
Freeze: Rolls freeze beautifully. Wrap tightly in plastic and foil, and freeze for up to 2 months.
Reheat: Thaw at room temp, then warm in the oven at 300°F (150°C) for 10 minutes, or microwave for 15 seconds each.