Soft and Buttery Homemade Dinner Rolls
These bakery-style rolls are fluffy, light, and rich with butter. Perfect for dinner, sandwiches, or holiday meals.
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Yield
12–15 rolls
Time
Prep: 20 minutes
Rising: 1.5–2 hours
Baking: 18–22 minutes
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Ingredients
Dough
4 cups (500 g) all-purpose flour
2¼ teaspoons (1 packet) instant yeast
¼ cup (50 g) sugar
1 teaspoon salt
1 cup (240 ml) warm milk (not hot)
1 large egg
¼ cup (60 g) unsalted butter, softened
For Brushing
2–3 tablespoons melted butter
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Step 1: Activate Yeast (if using active dry yeast)
If using instant yeast, you can skip this step.
1. Mix warm milk + sugar + yeast.
2. Let sit 5–10 minutes until foamy.
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Step 2: Make the Dough
1. In a large bowl, mix:
Flour
Sugar
Salt
2. Add:
Yeast mixture (or milk if instant yeast)
Egg
Soft butter
3. Mix until dough forms.
4. Knead for:
8–10 minutes by hand
OR
5–6 minutes in a stand mixer
Dough texture goal:
Soft, smooth, slightly tacky but not sticky.
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Step 3: First Rise
1. Place dough in a greased bowl.
2. Cover with cloth or plastic wrap.
3. Let rise in a warm place for 1–1.5 hours.
4. Dough should double in size.
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Step 4: Shape the Rolls
1. Punch down the dough gently.
2. Divide into 12–15 equal pieces.
3. Roll each piece into a smooth ball.
4. Place in a greased baking pan:
Slightly touching for soft sides
Spaced apart for crustier edges
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Step 5: Second Rise
1. Cover again.
2. Let rise for 30–45 minutes.
3. Rolls should become puffy and nearly doubled.
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Step 6: Bake
1. Preheat oven to 180°C (350°F).
2. Bake for 18–22 minutes.
3. Tops should be golden brown.
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Step 7: Butter Finish
1. Immediately brush hot rolls with melted butter.
2. This gives a soft, shiny, bakery-style crust.
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Tips for Extra Soft Rolls
Use warm milk (not hot) — around 37–40°C
Don’t over-flour the dough; soft dough = soft bread
Kneading develops gluten for fluffiness
Brush with butter twice: once hot, once after 5 minutes
Add 2 tablespoons milk powder for richer flavor
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Variations
Garlic Butter Rolls
Add minced garlic + parsley to melted butter topping.
Sweet Dinner Rolls
Increase sugar to ⅓ cup and add 1 teaspoon vanilla.
Whole Wheat Version
Replace 1–1½ cups flour with whole wheat flour.
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Storage
Room temperature: 2–3 days (airtight container)
Freezer: up to 2 months
Reheat: microwave 10–15 seconds for softness
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Result
These rolls come out pillowy, soft, and buttery inside with a golden top, perfect for soups, stews, or just eating warm with butter. 🥖✨