These Dinner Rolls are so light and fluffy and are the best homemade dinner rolls ever! These homemade rolls are made with only 8 ingredients and are so easy.
The Best Homemade Dinner Rolls are buttery, fluffy, and taste heavenly! These homemade rolls will be gone in no time in your home.
It is SIDE DISH week on Modern Honey so I can't wait to share everything I have been whipping up in my kitchen.
My Mom is the Roll Master. She will shake her head and say, "no honey, I am not"....but I am here to tell you she is wearing the crown. She has always said in her perfect world, she would live on homemade bread and rolls. She is always in her kitchen making up some sort of baked good to deliver to a neighbor in need. Her heart is made of gold, I tell you.
When I was teaching cooking school for kids, I had her come over and teach them everything she knows about bread. So when I wanted to learn how to make homemade rolls, I called up my Mom and she was ready to teach me all the tricks of the trade.
These BEST Homemade Dinner Rolls are heaven sent.
These rolls are made with simple ingredients -- yeast, water, sugar, butter, milk, flour, and salt. It's the ratios that matter. The dough has just the right amount of butter to make them melt-in-your-mouth rolls and enough yeast to help them rise and make them fluffy. 
Dinner Roll Ingredients:
- Yeast -- I suggest using instant yeast in this recipe but you can also use active dry yeast. More details about the differences between yeast are listed below.
- Water -- using warm water (approximately 110 degrees) is the best way to active the yeast and let it proof, foam, and bubble
- Sugar -- yeast loves sugar so this is a good way to ensure the yeast is working by adding it to the yeast and water mixture
- Butter -- softened salted butter gives these rolls the perfect amount of richness and flavor
- Milk -- use whole or 2% milk because of their fat content. It is best to slightly warm the milk to help it incorporate into the dough
- Eggs -- the perfect binder to bring the dry and wet ingredients together
- Flour -- you can use all-purpose flour or bread flour in this roll recipe
- Salt -- this is one of the most important ingredients when baking bread. It is what brings out the flavor of all of the ingredients.
What type of yeast should I use in the dinner rolls recipe?
The most popular types of yeast used in baking are traditional active dry yeast and instant fast-rising yeast.
Active dry yeast has been around for ages and is sold in packets and in jars. It is a slower-working yeast. It can be added directly to the dough with the dry ingredients and doesn't need to be proofed or activated with warm water.
Fast-rising or Instant Yeast is a finer granule and is known to work 50% faster than active dry yeast. The most popular brand is Fleishmann's instant dry yeast. This yeast can be proofed or be added to the dry ingredients.
I always prefer to activate my yeast with warm water or warm milk and a sprinkle of sugar to ensure the yeast is working.
There is a Fleishmann's RapidRise Yeast that only requires one quick rise.
Buttery, light, fluffy homemade dinner rolls are a must in our home! I am sharing all of the tips and tricks to make perfect dinner rolls every single time.
How to make the BEST Homemade Dinner Rolls:
- Let your YEAST PROOF. The key is to use very warm water (about 110 degrees). Adding sugar to the yeast helps it proof even faster. Let the yeast proof for at least 5 minutes. Remember to always use fresh yeast. You will know the yeast is working when it starts to form a creamy foam on the surface.
- Use BUTTER and EGGS. The butter and eggs are what adds richness to the homemade rolls dough.
- Use a STAND MIXER. This bread recipe is easiest with a stand mixer such as aBosch or Kitchenaid. This is a huge time saver as you knead the rolls for 5 minutes in the mixer. It saves you from doing it yourself! If you don't own a stand mixer, you can knead the bread dough by hand. Watch for the dough to start pulling away from the sides. You still want the dough to be slightly sticky but begin to pull away from the sides.
- Let RISE until DOUBLE in size. This can be done in a warm place. If you want the dough to rise faster, place the dough covered in a warm oven. Set the oven to 200 degrees, turn it off, and then place the dough in the oven and let it rise until double in size. This expedites the rising process and cuts the time in half.
- Roll into BALLS and brush with softened BUTTER. Roll into desired size and place in baking pan. Place close together so as the rolls rise, they rise upwards and not out. It keeps them from spreading. Brush with softened butter.
- BAKE until GOLDEN BROWN. Heat the oven to 350 degrees and bake until light golden brown. Remove from oven and spread butter over the top of rolls to give moisture and shine.
Frequently Asked Questions:
HOW TO KNOW IF THE YEAST IS WORKING?
The key to making any type of homemade rolls recipe is to ensure the yeast is working and activated.
I suggest mixing the yeast, warm water or milk (about 105-110 degrees), and a touch of sugar into a bowl. The sugar will help to "feed" the yeast and help it to activate quicker. Yeast loves sugar! The warm water or milk also helps to activate the yeast.
If the water or milk is too hot, it can kill the yeast, but if it is too cool, it won't incorporate with the other ingredients.
The yeast should start to become foamy or bubbles will begin to surface. This is a great sign that the yeast is working. Let it work for at least 5 minutes to see if it begins to proof.
If nothing happens, start again with a new batch of yeast, warm water, and sugar.
One other tip when trying to get the yeast to begin to foam and bubble, make sure to keep it away from salt as the salt can kill the yeast.
How to know if my roll dough has risen enough?
The rule of thumb with bread baking is to watch for the dough to double in size. If possible, place it in a warm place to expedite the process. You want it to look light and airy. 
POPULAR HOMEMADE BREAD RECIPES:
- Knotted Buttery Rolls
- Homemade Garlic Butter Rolls
- One Hour Whole Wheat Bread Recipe
- Miracle One Hour White Bread Recipe
- Easy Soft French Bread Recipe
The Best Homemade Dinner Rolls
Ingredients
- 1 ½ Tablespoons Yeast
- ¼ cup Warm Water
- 1 teaspoon Sugar
- ½ cup Butter softened
- ½ cup Sugar
- 3 Eggs
- 1 cup Whole or 2% Milk best warmed
- 4 ¾ cups Flour may need to add more
- 2 teaspoons Salt
- Brush on top of rolls:
- 4 - 8 Tablespoons Butter softened
Instructions
- In a small bowl, add yeast, warm water, and sugar and set aside to proof. Let the yeast bubble and foam for 10 minutes.
- In a stand mixer or large bowl, cream butter and sugar for 1 minute. Add eggs and milk and mix for 2 more minutes. Add in proofed yeast mixture.
- Pour in flour and salt. Mix for 5-7 minutes. Watch for the dough to start to come off the sides of the bowl. Add 1-3 Tablespoons of flour, if needed.
- Cover bowl and set aside to rise in a warm place until double in size, about 1-2 hours. If you want to expedite the rising process, heat the oven to 200 degrees, turn off the oven, and place the oven-safe bowl to rise until double in size.
- Once the dough is doubled, roll into small balls, about 16 - 20 depending on size preference. Place on greased or buttered baking sheet, close together to ensure the rolls rise upward and not spread, and brush rolls with softened butter. Cover and set aside to rise for 1 hour.
- Preheat oven to 350 degrees.
- Bake for 14 - 18 minutes or until golden brown. Brush rolls with remaining melted butter.
- Serve warm or store in air-tight container.
Video
Notes
What type of yeast should I use in the dinner rolls recipe?
The most popular types of yeast used in baking are traditional active dry yeast and instant fast-rising yeast. Active dry yeast has been around for ages and is sold in packets and in jars. It is a slower-working yeast. It can be added directly to the dough with the dry ingredients and doesn't need to be proofed or activated with warm water. Fast-rising or Instant Yeast is a finer granule and is known to work 50% faster than active dry yeast. The most popular brand is Fleishmann's instant dry yeast. This yeast can be proofed or be added to the dry ingredients. I always prefer to activate my yeast with warm water or warm milk and a sprinkle of sugar to ensure the yeast is working. There is a Fleishmann's RapidRise Yeast that only requires one quick rise.HOW TO KNOW IF THE YEAST IS WORKING?
The key to making any type of homemade rolls recipe is to ensure the yeast is working and activated. I suggest mixing the yeast, warm water or milk (about 105-110 degrees), and a touch of sugar into a bowl. The sugar will help to "feed" the yeast and help it to activate quicker. Yeast loves sugar! The warm water or milk also helps to activate the yeast. If the water or milk is too hot, it can kill the yeast, but if it is too cool, it won't incorporate with the other ingredients. The yeast should start to become foamy or bubbles will begin to surface. This is a great sign that the yeast is working. Let it work for at least 5 minutes to see if it begins to proof. If nothing happens, start again with a new batch of yeast, warm water, and sugar. One other tip when trying to get the yeast to begin to foam and bubble, make sure to keep it away from salt as the salt can kill the yeast.Find ALL of my Modern Honey Thanksgiving recipes by clicking HERE. Pin the image below on Pinterest to share with your friends and family. 
Happy Baking, my friends! xo
Andrea Alsager
I baked these last night and I was wondering if they were supposed to be a dense roll or a fluffy roll(like bread). Mine turned out medium dense, so I was wondering where I could have gone wrong....
Marcos
I literally just took these rolls out of the oven a moment ago. i'm a novice home cook and have tried making rolls in the past to fail each time. this recipe is incredible! easy to make and so buttery. i also subbed almond milk for regular milk and it turned out just fine. thank you!!!
Harry robinson
These rolls are absolutely wonderful and for the first time i have made them so fluffy and soft i enjoyed cracking one open to get the taste of it.
These rolls are on my list from now on
Frank
Absolutely the best dinner rolls I've ever made if I do say so myself I sub buttermilk for reg milk making them again today
Dan Gross
Thank you for sharing this great recipe. I have been trying different dinner roll recipes over the last several years, looking for one that makes rolls as good as my mom made and this is the one. The rolls were a big hit at our Easter dinner this evening and the recipe is going into our family recipe book. Thanks again!
Mady
Hello honey, can this be done in a bread maker at dough setting? I don’t have a mixer and am too old to knead dough. They sure look good.
Jennifer Jones
So the dough rose really well, for the first rise I rolled them into balls, they looked great! I put them to rise( in the oven turned off) I think was my mistake. I got them out to cook and they were flat into the pan, I cooked them anyways,they have a great taste and the aroma is amazing!
What do you think happened?
Rita Jesse
Can these rolls be frozen after they are made? Only 2 of us & am looking for recipes that I can make & freeze to use as we want them
Annette
I am curious also if the dough may be frozen.
Modern Honey
Hi Annette! I haven't tried freezing the dough yet to see how it would do. I have made them ahead of time and frozen the rolls once they are baked. This is the direction I just gave to another reader asking if the rolls could be frozen, in case you want to try that route...
Yes, these freeze beautifully. My suggestion would be to bake them first, let them cool, and then carefully place them in freezer bags. I end up placing the freezer bags on a cookie sheet to lend support and place them in the freezer. They should stay good there for weeks. When ready to serve, leave out on the counter to bring to room temperature and then warm in the oven. I hope that helps!
Shaly
Your recipe is the BEST! I had tried to make dinner rolls severally even last week and it turned out HORRIBLY! Till I tried out your recipe and OMG it was amazingly good! I’m in awe. Best recipe dinner rolls I ever ate. Thank you so much.
maira
Hello Modern Honey!
I made a batch of the "The best homemade dinner roll". This was my first time of baking rolls. And I can honestly say these were the BEST DINNER ROLLS not just homemade but also store bought. Everyone loved it. And this is coming from a family that do not eat dinner rolls! Thanks for sharing the recipe.
Just want to know if I can substitute all purpose flour with wheat flour and what how many cups would be required? I baked a whole wheat bread and it turned out to a brick! Then I added 1 cup APF and it had a hole.
Christine
Hi! I want to thank you for your wonderful recipes! My question about the rolls is how do you get them shaped so nicely? My dough was really sticky and so I kept adding a tbsp of flour at a time. It finally started to pull away from the bowl, and it rose beautifully in the oven as suggested. When I tried to form them into balls and put them on the pan they just slumped down. They rose back up some, but not like in the picture and I couldn't get them smooth. Do I need more flour?
Thank you again and Merry Christmas!!!
Ps. We made your orange roll cake as well with my three little ones and they loved it!!!
Michael
Curious about this myself... making these now...
Ashley Rowe
Same thing happened with mine. I used white lily all purpose flour and was thinking maybe it was too light. I couldn't get mine to roll at all. The dough just wouldn't form. They were more like blobs. Not sure what I did wrong.
Laura
Will these freeze and then come back to life and still be as good?
Lisa
I believe your baking time needs to be adjusted. I left them in the oven for 14 minutes and they weren't even close to being done. Typically buns/dinner rolls require about 25 minutes at 350 degrees. I just wanted to mention this for the novice bakers. Great recipe!
Maureen
Just made these and they are terrific. One suggestion would be to warm the milk a bit and have eggs at room temperature. I found that by adding them cold, it made a cool dough which took longer to rise.
Jani Hicken
Do you all-purpose flour or bread flour?
Modern Honey
Hi Jani! I used all-purpose flour to make these rolls. I haven't tried them with bread flour yet so I may do that today and let you know. Hope that helps!
Sabrina
What if I only have all purpose flour? Will that work ???? Thanks!!
Cindy Kerns
Hi Melissa,
Could you tell me what kind of yeast you use?
Thanks
Cindy
Modern Honey
Hi Cindy! I use the Red Star Active Dry Yeast and found it at Costco. It works really well for me. I hope that helps. Thank you for trying out my recipe! 🙂
Ann
Do you let the rolls rise again after rolling into balls? Or immediately put in the oven?
Modern Honey
Hi Ann! Yes, I let them rise for 1 hour after rolling into balls. I hope that helps! -- Melissa 🙂
Danie Baker
Can they rise for more than hour the 2nd time before putting them in the oven, for example, if I wanted to make them in the morning and then wait until the evening to bake them?
Thanks!
Thierry Nicole Tully
I’m wondering this as well.
suzanna hicks
Yes let them rise one more time then cook for fry bread only once make into patties then fry till golden brown.Add taco blend on top or butter and jam or powdered sugar
Karly
These buns. Too dreamy. Sorry, just can't help the bun puns this time of year 😉 But really, LOVE this recipe!
Modern Honey
Hi Karly! Haha! Perfect pun this time of year. Thanks so much! -- Melissa
Modern Honey
Hi Judykay! That is such a great question. You can absolutely make them the day before and let them proof overnight in the refrigerator. Cover them well and it should be all good.
The Love at First Sight Chocolate Cake does come out as dark as the picture. I used Callebaut Cocoa (I buy it for such a good price in the bulks bins at Winco grocery store). I actually have it in the oven right now so I can send you over a picture so you can see what it looks like. I hope that helps! 🙂
Judykay
Melissa
I never saw the answer to my question till tonight!
Oh my, better later than never.
Thank you for taking the time to answer me
Merry Christmas, Judykay
Erin Corbin
Would the refrigeration be before the first rise or before the second rise once the rolls have been formed? Thank you so much!
Judykay
Melissa
Can these be made the day before and proof in the fridge?
This would make Thanksgiving day so much easier.
I had also emailed you recently asking if your chocolate cake comes out as dark as the picture.
Did you see my comment on that?
Thanks,
Judykay