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! Try them with Honey Baked Ham or Crock Pot Honey Baked Ham! You could even use these to make Ham & Cheese Sliders!


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.

Dinner Rolls Recipes

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.

How to Make Dinner Rolls

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!

Easy Dinner Rolls

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.

Dinner Rolls

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.

Dinner Rolls Recipes

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!

Dinner Rolls Recipe

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!

The Best Dinner Rolls


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.)

4.93 from 14 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 Rettke
  • 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 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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  • Diane says:

    Hello. I’m sorry to ask something that may have been answered but what is your favorite brand of yeast? I have used cake yeast twice with success but there are lots of brands of dry yeast. Thank you for all of your great work and especially your enthusiasm.

  • Neika wallace says:

    How long would you knead by hand? I don’t have a stand mixer. Thank you. I love your recipes.

  • judy says:

    Do you wrap each individual roll in aluminum foil OR cover the pan containing the cooled rolls in aluminum foil before freezing? Thank YOU!

    • Amanda Rettke says:

      The entire pan. 🙂

  • Jen Honish says:

    I made a double batch of rolls for our Thanksgiving dinner. They were a huge hit! So today I thought I would try making them as a loaf of bread. Have you used this recipe for that yet? Any tips?

  • Mary says:

    I’ve always used regular, not instant yeast. How can this recipe be used with regular instead of instant yeast?

  • Molly Doolittle says:

    what if you don’t have rapid rise or instant yeast?

  • Myra Alexander says:

    I really like i am baker because there are lots of people that makes cake but not from scratch and i don” care for that not a real cake that my way but i do make scratch cake. I thank for the rolls recipe my mother use to make the best rolls so i am going to see if i can do it thank

  • Taylor says:

    Loved these so much! Was wondering if instead of milk I could use water?

    • Amanda Rettke says:

      Yes, you can. 🙂

  • Stephanie Wright says:

    Hi. I am making this now and want to be certain you mean 2 tablespoons and not teaspoons. Two packets are only 2 teaspoons each, that would be 4 teaspoons. Thanks!

    • Amanda Rettke says:

      Yes, the measurements are correct. Hope you love them! <3

  • Nancy says:

    Made these to go with dinner this evening, they turned out great!

  • Reed Hilton-Eddy says:

    Hi there,
    My FIRST time making bread/buns. I don’t have a food processor so I had to do it by hand. End result was tasty but dense. So I am curious, should I have left it to rise longer? I didn’t time my kneeding, rather just did it till it was playdough kind of consistency. Any suggestions would be helpful. I love the simplicity of your recipe so I don’t just want to try a different one just yet!

    • Amanda Rettke says:

      Hello! So yes, it might be a bit more difficult and labor-intensive if doing by hand but is definitely still possible. One thing I have learned is to watch the dough, not the clock. You do want them to rise sufficiently before baking, and that amount of time can vary from kitchen to kitchen. A warm place (70°F is ideal). Hope that helps!

  • ma.victoria says:

    Good day, how many instant yeast 2tbs or 2tsp?what is right? I want to try your easy dinner roll

    • Amanda Rettke says:

      Yes, it is 2 tablespoons. 🙂

  • ma.victoria barro says:

    The product was better than expected. I just followed the instructions and it turned out great. Thanks for the instructions and the recipe. Kudos to the baker. Will definitely do it again.

  • Patricia Makwarimba says:

    Yummy recipe thanks to the lockdown got the time tobake

  • Brenda Slocum says:

    Did I miss the oven temp! I keep looking but I’m overlooking it I think?

  • Tarah says:

    These were a real treat! Only did a half batch to start and they were then requested thereafter !

  • Jezebel says:

    Hi is selfrasing flour good for this recipe ?

  • Debbie says:

    Well I did as told lol they are rising and getting ready to bake I just used my big kitchenaid that hubby got me for my bday hope they taste good I was careful not to over mix as you said lol

  • Andrea says:

    I have made these twice now and the most I get is 15 rolls. What am I doing wrong that I can’t get the serving size of 24?

    • Amanda Rettke says:

      You aren’t doing anything wrong. 🙂 If you are making the rolls, getting a great delicious final product, then you are doing it right. I wouldn’t worry too much about servings.

  • Susan Bradley says:

    I followed the directions exactly as written. AMAZING!! Easy to make and they came out light and delicious. And yes 2TABLESPOONS of instant yeast.

  • Lynn Bodensted says:

    Thank you so much for the “Jump to recipe” button! I have gotten to the point if the recipe doesn’t have that feature I move on to another recipe. This recipe looks like exactly what I am looking for. Will be making these this afternoon for dinner!!!

    • Amanda Rettke says:

      You are welcome! Glad it works for you! We often give additional tips and tricks in the post itself so if you have the time it might be worth reading the additional accompanying text. Thanks.

  • RISA says:

    These are delicious. Very easy even for a beginner or introductions to yeast breads

  • Wanda Arnette says:

    I use to bake my own rolls like you make and I didn’t have a mixer except a hand held mixer and my rolls always turned out great and U use to eat them so many I’d almost get sick but I loved them. I haven’t made any in years but after reading your recipe, I believe I will start making them again, well I know I will, so thank you for reminding me of your recipe and making my mouth water for some homemade rolls they just can’t be beat !!!! Thank youl !!! Sincerely Wanda Arnette