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  • Easy Dinner Rolls Recipe

    filed under: Bread on November 11, 2018

    This Easy Dinner Rolls Recipe is one that has been handed down for generations. I can still remember traveling to my aunt’s house and seeing trays and trays and trays of these rolls, glistening and buttered to perfection. So glad I can finally share it with you!

    Dinner Rolls Recipe

    In the original recipe, my aunt would make three small sections of dough and add them to muffin tins. We LOVED this as kids and would often finish the roll in three bites! As much as I love this tradition it took up a bit more time than I had in the kitchen so I opted to do one larger dough ball. My aunt never used a rapid rise yeast and the dinner rolls would be sitting out overnight the day before Thanksgiving, often covering her entire kitchen table. (She would make 12 dozen rolls at a time and often didn’t have ANY left over!) But as you know about me, I am all about saving time and find that instant yeast works just as well.

    How to Make Easy Dinner Rolls

    Start by adding the suggested ingredients to your stand mixer fitted with the dough hook. Add in warm milk and then more flour as needed. Knead until the dough appears slightly sticky, but is pulling away from the sides of your bowl.

    Cover the bowl and let it rest for 30 minutes. (This is where I am making my green bean casserole or peeling potatoes for my mashed potatoes!) The above picture is how it looks after it has risen for 30 minutes.

    Punch down the dough and then start sectioning off the dough into dinner roll portions. I filled a 9×13 pan and then had 5 leftover so filled a small pie pan. Make sure you grease your pans so the rolls don’t stick!

    Let the dough balls rise in the pan. This is how they look after the second rising. As you can see, I didn’t make “perfect” dough balls. If you want perfectly round and uniform dinner rolls you can sprinkle some flour on your counter and gently roll each ball using the cupped palm of your hand. It’s a gentle and effective technique and works quickly when you master it.

    Remove dinner rolls from the oven when they are golden brown. This was 16 minutes in my convection oven, but you will want to keep a close eye on yours as every oven is different.

    I like to serve my rolls right in the pan so I butter them right in the pan! Generously cover each roll with the melted butter and then sprinkle with kosher salt. This is something that my aunt never did but that my family LOVES. If you have never done that, try adding a pinch of salt to the next roll you make and see how it makes these sweet dinner rolls explode with flavor!

    I will often double this recipe and make it in two batches. 20-24 rolls just never seems to be enough in a family of 7 and are definitely not enough when we are entertaining! Another option is to make a bunch ahead of time and freeze until you are ready to serve. I personally prefer to freeze fully baked rolls and this is how I do that!

    How to Freeze Baked Dinner Rolls

    Bake the rolls according to the recipe below. Let them cool completely in the pan, then wrap them tightly in aluminum foil. (Do not use plastic wrap here, it could trap in condensation and make the rolls soggy.) Place the rolls in a freezer bag or storage container and freeze for 2-3 weeks. (I have frozen them for longer but noticed slight freezer burn.)

    When you are ready to than the dinner rolls, remove them from the freezer and keep in their packaging, but loosen the foil slightly. Allow them to sit on a counter overnight.

    Turn over to 325°F and place thawed rolls in the oven for about 8-10 minutes. You do not want to overbake them as this could dry them out. Brush with butter out of the oven and serve!

    These rolls are super soft and oh so delicious. They are pretty darn easy to do and make a great homemade addition to your dinner. We love then at Thanksgiving and all year long!

    4.5 from 2 votes
    Easy Dinner Rolls
    Prep Time
    10 mins
    Cook Time
    15 mins
    Riding Time
    1 hr
    Total Time
    25 mins

    They are so good and ready in just a couple hours!

    Course: Side Dish
    Cuisine: American
    Keyword: dinner rolls
    Servings: 24
    Author: Amanda
    • 4 cups (512g) all-purpose flour, or more if needed
    • 2 envelopes (about 2 tablespoons) rapid rise or instant yeast
    • 1/4 cup (50g) granulated sugar
    • 1 large egg, room temperature
    • 1 teaspoon salt
    • 1 1/2 cups (367g) whole milk
    • 2 tablespoons salted butter, melted
    • 1 teaspoon kosher salt, optional
    1. Combine 3 cups flour, undissolved yeast, sugar, egg, and salt in a large bowl or in the bowl of your stand mixer fitted with dough hook.

    2. Heat milk until very warm (110°F to 120°F).

    3. Add warm milk to flour mixture. Knead 2 minutes at medium speed, scraping bowl occasionally if needed. Add 1/2 cup flour; knead 2 more minutes.

    4. Add remaining 1/2 cup flour. The dough should be pulling away from the sides of the bowl and very soft. (If the dough seems too wet you may need more flour. Add in 1/4 cup increments until the dough has pulled away from the sides of the bowl while kneading.)

    5. Cover with a clean towel and let rest 30 minutes.
    6. Remove towel and punch down dough.
    7. Divide dough into equal pieces and shape into balls. Place in greased 9x13 inch pan. Cover with plastic wrap let rise in warm place until doubled in size, about 30 minutes. (I had 6 left over and added them to a greased 7-inch pie dish and baked as directed.)

    8. Bake in preheated 375°F oven for 12-17 minutes or until golden brown.

    9. Brush with additional melted butter while warm.
    10. Sprinkle kosher salt on top if desired.

    Recipe Notes

    If dough appears to be DRY, you can add up to 4 tablespoons of melted butter, one tablespoon at a time. The dough should be sticky if you touch it.

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    this is a nice recipe but does anyone have the recipe for sweet dinner rolls using yellow jiffy cake mix

    You said dough hook and paddle attachment. Which one is it?

    I would love the Banana Cake triple layer with fresh banana curd for icing. My Mother made this year ago for her Daddy. I was to young to remember how she made it. Thank so much been wanting this so long!

    Amanda you are a FABULOUS COOK I LOVE ALL YOUR RECIPES thank you.

    Just want to clarify, am i reading it right “undissolved active yeast”?

    Kindly pls enlighten me on this. Thanks and more power.

    I am going to try the yeast rolls this week

    Need a picture of size of dough roll when in the pan BEFORE the second rise. I believe the picture shows them after second rise? Important for me for I have never done rolls.

    Making them now. Done with first rising. The dough was extremely sticky; stuck to my hands and to itself. I couldn’t form them into a ball. I put 12 blobs into the 9 x13 pan for the second rise. Will bake in about 20-25 min.

      HI Jamie- You may need a bit more flour if the dough is too sticky to handle. I have done the same thing you did… (when I was making them at a friends house for Friendsgiving) and they still tasted good, just didn’t rise a perfectly round and smooth. Please let me know how they turned out for you though!

        They were delicious. I bought more yeast this AM to try them again. I froze the baked rolls last night, thawed two at noon, warmed them in the microwave-still delicious.

    Is egg necessary for these rolls

      NO, it’s not essential, but the rolls will not be as light. (But will still be delicious!) 🙂

    Should butter or oil be an ingredient IN the rolls?

      I have the same question Brenda.

    Question: If I make these the night before, can they just be refrigerated (instead of frozen), then baked the next day? If so, should I bake, then reheat or can I refrigerate them prior to baking?

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