There’s nothing quite like the soft, pillowy comfort of a perfect roll fresh out of the oven. This Fluffy Homemade Dinner Rolls Recipe promises just that—a golden crust giving way to a tender, light crumb that feels like a warm hug whenever you bite into it. Trust me, once you make these, store-bought rolls won’t stand a chance.
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Why You'll Love This Recipe
I’ve made countless bread recipes, but there’s something magical about these rolls. They’re just the right balance of rich and fluffy, with a subtle sweetness that pairs perfectly with everything from a hearty stew to a simple slather of butter.
- Simple ingredients: You likely have everything already at home—no surprises or fancy extras needed.
- Soft, fluffy texture: Achieved through a rich dough with milk, butter, and eggs, making these rolls irresistibly tender.
- Easy to customize: These rolls are a great blank canvas for your favorite herbs, cheeses, or spices if you want to get creative.
- Perfect for any meal: Whether it’s a weeknight dinner or special holiday feast, these rolls always impress.
Ingredients & Why They Work
This recipe uses classic bread ingredients with a few enriching touches that give the rolls their signature fluff. I always recommend using fresh yeast and good-quality butter to really make these shine. Here’s a little breakdown of how each one contributes:
- Lukewarm water: Activates the yeast gently without killing it.
- Warm milk: Adds moisture and richness, crucial for tenderness.
- Unsalted butter: Melted into the dough for flavor and softness, plus melted butter for greasing and finishing.
- Large eggs: Provide structure and a slight richness that keeps rolls soft.
- Granulated sugar: Feeds the yeast and adds a subtle sweetness that rounds out flavors.
- Fine sea salt: Enhances all the flavors and helps balance the sweetness.
- Instant yeast: Quick and convenient for a reliable rise.
- Bread flour: Has the perfect protein level to develop that bounce and chew you want in dinner rolls.
- Egg wash: Gives that beautiful golden shine and helps flaky sea salt stick.
- Flaky sea salt: Adds a nice finishing touch for both texture and flavor contrast.
Make It Your Way
These rolls are a fantastic base for all sorts of delicious twists. Over time, I’ve played around with adding fresh herbs or swapping in whole wheat flour for a nuttier flavor, and each variation turns out wonderfully if you keep the basics consistent.
- Herb-Infused Rolls: I love mixing in finely chopped rosemary or thyme into the dough for an aromatic surprise. It feels a bit fancy but is so easy to do!
- Cheesy Twist: Adding a handful of shredded sharp cheddar or parmesan just before shaping the dough gives you ooey-gooey bites that disappear fast at my house.
- Whole Wheat Option: For a heartier roll, substitute half the bread flour with whole wheat. It’s a bit denser but still soft and perfect with a stew or soup.
- Dairy-Free Variation: You can swap the butter and milk for plant-based alternatives, though your rolls will be slightly less rich but still delicious.
Step-by-Step: How I Make Fluffy Homemade Dinner Rolls Recipe
Step 1: Combine the Wet Ingredients and Activate the Yeast
Start by mixing lukewarm water, warm milk, melted butter, eggs, sugar, salt, and instant yeast in your stand mixer bowl. I learned the hard way that the liquids shouldn’t be too hot—stick within 100-110°F to keep the yeast happy and active. If you want to boost the yeast’s rise time, you can let this mixture sit for 5 minutes before adding flour. It’s like giving the yeast a little head start.
Step 2: Add Flour and Knead the Dough
Stir in two cups of bread flour by hand until the dough just comes together in a shaggy mess. Then switch to a dough hook on medium-low speed and gradually add the remaining flour. Knead for about 4-5 minutes on medium-high speed until the dough looks smooth, elastic, and just a little tacky. It should bounce back when you poke it—this tells you the gluten is developed just right.
Step 3: Let the Dough Rise
Transfer the dough to a large, greased bowl, cover it loosely with plastic wrap or a kitchen towel, and let it rise at room temperature for about 1 to 1½ hours. You'll know it’s ready when the dough has roughly doubled in size and is nicely puffed. Patience here is key—don’t rush or your rolls won’t get that fluffy lift.
Step 4: Shape Rolls and Final Proof
Lightly butter a 9×13-inch baking dish. Gently deflate the risen dough and slice it into 12 equal pieces—using a bench scraper or sharp knife works best here. Shape each piece into a smooth ball by tucking the edges underneath. Place them snugly into your pan and cover again for the second rise, around 1 hour, until they puff up beautifully.
Step 5: Egg Wash and Bake
Before hitting the oven, brush each roll lightly with a beaten egg—this creates a gorgeous golden-brown finish. Bake the rolls at 375°F for about 20 minutes, watching for that irresistible golden color. When they’re out, brush with melted butter and sprinkle flaky sea salt over the tops. Serve warm and prepare to be amazed at how fluffy and tender they are!
Top Tip
From my many attempts making these rolls, a few tips made all the difference ensuring success every single time. The extras aren’t complicated but do matter.
- Keep an eye on dough temperature: Too hot and you’ll kill the yeast; too cold and it won’t rise well. I usually use a thermometer to hit that sweet spot around 105°F.
- Don’t over-flour the dough: It’ll feel sticky, and that’s okay. Adding extra flour can make your rolls tough rather than soft and fluffy.
- Use an egg wash for the perfect golden crust: It makes them look professionally made and gives them a little glossy boost.
- Don’t rush the second rise: That final puff is what makes your rolls pillow-soft and airy—trust the process.
How to Serve Fluffy Homemade Dinner Rolls Recipe
Garnishes
I’m a big fan of brushing the rolls with melted butter right out of the oven and sprinkling a little flaky sea salt on top. Sometimes, I sprinkle chopped fresh herbs—like thyme or chives—right after baking for a fresh, vibrant aroma that guests always ask about.
Side Dishes
These rolls are a dream alongside hearty soups like creamy tomato basil or classic chicken noodle. I also love serving them with holiday dinners—think roast turkey, honey-glazed ham, or a big pot of beef stew. Their softness soaks up sauces beautifully!
Creative Ways to Present
For special occasions, I’ve arranged the rolls into a pull-apart wreath on a round baking tray, brushing each one with herb butter. It’s stunning and irresistible for guests to dig into. You can even stuff them with garlic butter or cheese before rising to surprise everyone.
Make Ahead and Storage
Storing Leftovers
I store any leftover rolls in an airtight container or zip-top bag at room temperature for up to three days. To keep them soft, I usually wrap them in a clean kitchen towel before sealing—this helps maintain that tender bite.
Freezing
These rolls freeze beautifully! I let them cool completely, then wrap each roll individually in plastic wrap and place them all in a freezer-safe bag. When you’re ready to enjoy, thaw at room temp and warm in the oven for a few minutes—it’s almost like fresh-baked!
Reheating
To keep that fresh-baked feel, I warm the rolls in a 325°F oven for about 5-7 minutes wrapped loosely in foil. This keeps them soft and moist without drying out, so every bite feels like the first.
Frequently Asked Questions:
Absolutely! You can knead the dough by hand on a floured surface for about 10-12 minutes until it becomes smooth and elastic. It’s a good workout but totally doable, especially if you don’t have a stand mixer handy.
The dough should roughly double in size and look puffy and airy. When you gently press your finger into the dough, the indentation should slowly bounce back. If it springs back quickly, it needs more time; if it stays indented, it may have overproofed.
Yes! Adding finely chopped herbs or shredded cheese during the kneading stage creates lovely flavor bursts throughout the rolls. Just be mindful not to add too much, so the dough maintains its structure.
Dense rolls often happen when too much flour is added, making the dough stiff and less airy. Another culprit can be not allowing the dough enough time to rise properly. Stick to the recipe’s flour amount and rise times for best results.
Final Thoughts
Making these Fluffy Homemade Dinner Rolls always feels like a little celebration in my kitchen—there’s something so joyful about pulling fresh rolls from the oven and sharing them. I hope once you try this recipe, you enjoy every soft, buttery bite as much as I do. Don’t be intimidated—just follow the steps, trust the process, and get ready to make a new favorite for your family and friends.
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Fluffy Homemade Dinner Rolls Recipe
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 50 minutes
- Yield: 12 servings
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Ultimate Dinner Rolls are soft, fluffy, and buttery, perfect for any dinner table. Made with warm milk, butter, and a touch of sugar, these rolls have a tender crumb and a golden crust. The recipe uses instant yeast for a reliable rise and includes an egg wash for a beautiful finish topped with flaky sea salt.
Ingredients
Dough
- ¼ cup (59 grams) lukewarm water (100 to 110°F)
- 1 cup (237 grams) warm milk (100 to 110°F)
- 1 tablespoon (14 grams) unsalted butter, melted, plus more for greasing
- 2 large eggs, lightly beaten
- 2 tablespoons (25 grams) granulated sugar
- 1 ½ teaspoons fine sea salt
- 2 ¼ teaspoons (1 packet) instant yeast
- 4 ½ cups (572 grams) bread flour
Egg Wash & Finishing
- 1 egg, lightly beaten
- Melted butter
- Flaky sea salt, for sprinkling
Instructions
- Mix Wet Ingredients: Combine the lukewarm water, warm milk, 1 tablespoon of melted butter, lightly beaten eggs, granulated sugar, fine sea salt, and instant yeast in the bowl of a stand mixer.
- Add Initial Flour: Stir in 2 cups (254 grams) of bread flour with a wooden spoon until the dough forms a rough, shaggy mass.
- Knead Dough: Attach the dough hook to the mixer, turn to medium-low speed, and gradually add the remaining flour while kneading until a dough mass begins to form.
- Continue Kneading: Increase to medium-high speed and knead for 4 to 5 minutes until the dough is soft, smooth, elastic, and slightly tacky to the touch.
- First Rise: Lightly spray a large bowl with cooking spray, place the dough inside, and cover lightly with plastic wrap or a kitchen towel. Let rise at room temperature for about 1 hour to 90 minutes until doubled in size and puffy.
- Prepare Pan and Shape Rolls: Grease a 9×13-inch baking pan with butter. Gently deflate the risen dough and divide it into 12 equal pieces using a bench scraper, knife, or pizza wheel. Shape each piece into a smooth ball and arrange them in the pan.
- Second Rise: Lightly cover the rolls with plastic wrap and let rise for about 1 hour until doubled in size.
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Apply Egg Wash and Bake: Brush the rolls gently with the beaten egg. Bake in the preheated oven for 20 minutes or until golden brown on top.
- Finish Rolls: Remove the rolls from the oven, brush generously with melted butter, and sprinkle with flaky sea salt. Serve warm.
- Storage: Store any leftovers in an airtight container or zip-top bag for up to 3 days.
Notes
- The enriched dough is slightly sticky due to milk, butter, and sugar. Resist adding extra flour to keep rolls fluffy.
- If dough is sticky, dampen your hands with water to handle it better.
- You can proof the instant yeast in warm water and milk for 5 minutes before mixing to speed up rising time.
- This recipe works well in a bread machine using the dough setting; just follow your machine’s recommended ingredient order and let it handle mixing and first rise.
- Use high-quality bread flour for best texture and rise.
- Flaky sea salt on top adds a pleasant contrast—don’t skip it.
Nutrition
- Serving Size: 1 roll
- Calories: 160 kcal
- Sugar: 3 g
- Sodium: 190 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 30 mg
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