Few things elevate a dinner table quite like a basket of warm, homemade dinner rolls fresh from the oven. These Soft and Fluffy Dinner Rolls are the perfect accompaniment to any meal, featuring a tender, pillowy texture and a golden-brown crust that gives way to an irresistibly soft interior. Made with simple pantry ingredients and enriched with butter and eggs, these rolls have that bakery-quality taste and texture that makes every bite memorable. This recipe yields 12 generous rolls and requires about 3 hours total time, including rising, making them perfect for special occasions or weekend family dinners when you have a bit more time to spend in the kitchen.
Ingredients
- 3½ cups all-purpose flour, plus extra for kneading
- 2¼ teaspoons active dry yeast (1 packet)
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 cup warm milk (110°F)
- 3 tablespoons unsalted butter, melted
- 1 large egg
- 2 tablespoons unsalted butter, melted (for brushing)
- Extra flour for dusting
Preparing the Yeast
Start by activating your yeast to ensure your rolls will rise properly. In a small bowl, combine the warm milk with the sugar and stir until dissolved. The milk should feel comfortably warm to the touch, not hot, as temperatures above 120°F can kill the yeast. Sprinkle the yeast over the milk mixture and let it sit for 5-10 minutes until it becomes foamy and bubbly on top. This foam indicates that your yeast is active and ready to work its magic.
Making the Dough
In a large mixing bowl, whisk together the flour and salt. Create a well in the center and pour in the activated yeast mixture, melted butter, and beaten egg. Using a wooden spoon, stir everything together until a shaggy dough forms. The mixture will look rough and slightly sticky at this point, which is exactly what you want.
Kneading for Perfect Texture
Turn the dough out onto a lightly floured surface and begin kneading. Push the dough away from you with the heel of your hand, fold it back over itself, give it a quarter turn, and repeat. Continue this process for 8-10 minutes until the dough becomes smooth, elastic, and slightly tacky but not sticky. You’ll know it’s ready when you can stretch a small piece thin enough to see light through it without it tearing immediately.
The First Rise
Place the kneaded dough in a greased large bowl, turning it once to coat all sides with oil. Cover the bowl with a damp kitchen towel or plastic wrap and set it in a warm, draft-free place. Let the dough rise for 1 to 1.5 hours, or until it has doubled in size. A good test is to gently press two fingers into the dough – if the indentations remain, your dough is ready for the next step.
Shaping the Rolls
Gently punch down the risen dough to release the air bubbles, then turn it out onto a lightly floured surface. Divide the dough into 12 equal pieces using a knife or bench scraper. To shape each roll, cup your hand over a piece of dough and roll it in a circular motion against the work surface, creating tension on the surface that will help the roll hold its shape as it bakes.
The Second Rise
Place the shaped rolls on a greased 9×13 inch baking pan, spacing them about an inch apart. They should just barely touch each other when fully risen. Cover the rolls with a damp towel and let them rise again for 45 minutes to 1 hour, until they’re puffy and have nearly doubled in size. During the last 15 minutes of rising, preheat your oven to 375°F.
Baking to Golden Perfection
Just before baking, brush the tops of the rolls gently with melted butter. This will give them a beautiful golden color and add extra flavor. Bake for 15-18 minutes, or until the tops are golden brown and the rolls sound hollow when tapped on the bottom. If you have an instant-read thermometer, the internal temperature should reach 190°F when they’re fully baked.
Finishing Touch
Remove the rolls from the oven and immediately brush the tops with more melted butter while they’re still hot. This creates that irresistible glossy finish and adds another layer of rich flavor. Let the rolls cool in the pan for about 5 minutes before serving, though they’re absolutely divine when still warm.
Serving and Storage
These dinner rolls are best served warm from the oven, when they’re at their softest and most fragrant. If you need to make them ahead, you can shape the rolls and refrigerate them overnight before the second rise – just let them come to room temperature and rise as directed before baking. Leftover rolls can be stored in an airtight container for up to 3 days and reheated in a 350°F oven for 5-7 minutes to restore their softness.
Tips for Success
The key to perfect dinner rolls lies in not rushing the rising process – good bread takes time. If your kitchen is cool, you can create a warm environment by turning your oven on for just a minute, then turning it off and placing the covered bowl inside. Always check that your yeast is fresh and active before starting, as expired yeast is the most common reason for rolls that don’t rise properly.
