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Dinner Rolls

Dinner rolls made with a yeast-risen dough that turns soft, fluffy, and golden. The rolls bake until lightly browned, then get a buttery finish and a stretchy airy interior.
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Prep Time 25 minutes
Cook Time 20 minutes
rise 1 minute
Total Time 46 minutes
Servings: 15 servings
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Warm liquid and yeast
  • 1 cup warm whole milk Use about 110F so the yeast activates quickly.
  • 0.25 cup warm water Warm water helps the yeast bloom.
  • 2.25 tsp instant yeast Instant yeast means the dough can rise with minimal fuss.
  • 0.25 cup sugar Feeds the yeast and adds tenderness.
Dough
  • 1 large egg Bring to room temperature if possible for smoother mixing.
  • 0.25 cup butter, softened Softened butter blends into the dough for richness.
  • 1.5 tsp salt Balances sweetness and strengthens flavor.
  • 3.75 cup all-purpose flour Add gradually until the dough is smooth and slightly tacky.
Brushing
  • 2 tbsp butter, melted For brushing so the rolls come out glossy and buttery.

Equipment

  • 1 sheet pan

Method
 

Bloom the yeast
  1. In a bowl, combine warm whole milk, warm water, instant yeast, and sugar; let sit 5 minutes until foamy.
  2. Watch for a foamy surface—if it doesn’t foam, discard and start again with fresh yeast and warmer liquid.
Make and knead the dough
  1. Add the large egg, softened butter, salt, and all-purpose flour, then knead 8 minutes until smooth and slightly tacky.
  2. If the dough feels dry, knead in a small sprinkle of flour; if it’s overly sticky, knead 1–2 minutes longer to develop structure.
First rise
  1. Cover the dough and let rise 1 hour until doubled.
  2. The dough should look puffy and feel airy when pressed lightly with a fingertip.
Shape and second rise
  1. Divide the dough into 15 balls and arrange them in a greased 9x13-inch pan.
  2. Cover and rise 30 minutes until the rolls look crowded together and puffed.
Bake and finish
  1. Preheat the oven to 375F and bake 18-20 minutes until golden brown.
  2. Brush the hot rolls with melted butter for shine, then serve warm.

Notes

Pro tip: measure flour by spooning it into the measuring cup and leveling—too much flour can make rolls dense. Refrigerate leftovers in an airtight container up to 3 days; rewarm in a 300F oven for 5–8 minutes. Freezing is yes—freeze cooled rolls and thaw, then rewarm before serving. For a dietary swap, use plant-based butter in both the dough and brushing for a dairy-free version while keeping the same method.