There’s nothing quite like the aroma of freshly baked dinner rolls wafting through your kitchen. These soft, pillowy rolls are golden on the outside, with a tender, buttery crumb that melts in your mouth. Ready in under an hour, they’re perfect for weeknight dinners or holiday feasts. The subtle sweetness pairs beautifully with savory dishes, and a drizzle of honey butter takes them to the next level.
With just 15 minutes of prep and 17 minutes of baking, these rolls are surprisingly simple yet utterly irresistible. Their rich flavor and fluffy texture make them a crowd-pleaser every time. Whether you’re serving them warm from the oven or saving them for leftovers, they’re guaranteed to disappear fast.
Ingredients for The Best Dinner Rolls
- 3 ½ cups (375 + 65 g) all-purpose flour, divided (plus extra as needed)
- 2 Tablespoons granulated sugar
- 1 Tablespoon cornstarch
- 2 ½ teaspoons rapid rise/instant yeast
- 1 ¼ teaspoons salt
- ½ cup (120 ml) whole milk (plus additional for brushing tops of rolls)
- ½ cup (120 ml) water
- 7 Tablespoons unsalted butter, divided (5 ½ Tablespoons for dough, 1 ½ Tablespoons for greasing)
- 1 large egg + 1 large egg yolk, lightly beaten, room temperature
- Optional Honey Butter Glaze:
- 2 Tablespoons salted butter
- 1 Tablespoon honey
Step-by-Step Instructions
- Preheat oven to 200°F (95°C).
- In the bowl of a stand mixer fitted with a paddle attachment, combine 3 cups (375g) flour, sugar, cornstarch, yeast, and salt. Stir until well-combined.
- In a small saucepan, combine milk, water, and 5 ½ Tablespoons butter over low heat. Stir occasionally until butter is melted and mixture reaches 110-115°F (43-46°C). If it gets too hot, let it cool to the correct temperature.
- With the stand mixer on low speed, slowly pour the milk mixture into the bowl. Mix until combined.
- Add the lightly beaten egg and egg yolk. Increase speed to medium and mix until fully combined, scraping down the sides of the bowl as needed.
- Switch to a dough hook attachment. Gradually add up to the remaining ½ cup (65g) flour (or more as needed) until the dough is soft, elastic, and slightly tacky but not sticky.
- Transfer the dough to a lightly oiled, heatproof bowl. Cover tightly with plastic wrap and let rest in a warm place (e.g., on top of the preheating oven) for 10 minutes.
- While the dough rests, prepare a 9×13 glass baking dish by melting the remaining 1 ½ Tablespoons butter in the dish (you can place it in the oven briefly to melt).
- After resting, transfer the dough to a lightly floured surface. Divide into 15 pieces, shaping each into a smooth, round ball.
- Arrange the dough balls in the prepared dish. Cover with aluminum foil and place in the 200°F (95°C) oven. Turn off the oven and let the rolls rise for 15 minutes.
- Remove the dish from the oven (leave covered) and preheat the oven to 350°F (175°C).
- Once preheated, remove the foil and lightly brush the rolls with additional milk (optional, for a browned top).
- Bake for 18-20 minutes or until the rolls are cooked through and lightly golden brown (avoid over-baking to prevent dryness).
- Serve warm. For the optional glaze, melt 2 Tablespoons salted butter and 1 Tablespoon honey together, then brush over the warm rolls.
Perfect Pairings: Sauce and Topping Ideas
While these dinner rolls are delicious on their own, they can be elevated with a few simple additions. Try the optional honey butter glaze for a sweet and buttery finish. For a savory twist, mix melted butter with minced garlic and parsley. You can also serve them with a side of herb-infused olive oil or a creamy garlic aioli for dipping.
How to Store and Reheat for Freshness
To keep your dinner rolls fresh, store them in an airtight container at room temperature for up to 2 days. For longer storage, wrap them tightly in plastic wrap and freeze for up to 1 month. To reheat, place them in a 350°F (175°C) oven for 5-7 minutes or microwave for 10-15 seconds. For a crispy exterior, brush with a little butter before reheating.
Time-Saving Tips for Busy Bakers
If you’re short on time, prepare the dough the night before and let it rise in the fridge overnight. In the morning, shape the rolls and proceed with the recipe. Alternatively, use a stand mixer with a dough hook to speed up the kneading process. Pre-measuring your ingredients can also save valuable minutes during prep.
Recipe Variations to Mix It Up
Customize these rolls to suit your taste! Add chopped herbs like rosemary or thyme to the dough for a fragrant twist. For a cheesy version, fold in 1/2 cup of shredded cheddar before shaping. Sweeten things up by sprinkling the tops with cinnamon sugar before baking. The possibilities are endless!
Equipment Guidance for Best Results
For this recipe, a stand mixer with both a paddle attachment and dough hook is ideal, but you can also knead by hand if needed. Use a 9×13 glass baking dish for even baking and easy cleanup. A kitchen thermometer ensures your milk mixture reaches the perfect temperature (110-115°F / 43-46°C) for activating the yeast.
The Best Dinner Rolls
Ingredients
- 3 ½ cups all purpose flour divided
- 2 Tablespoons granulated sugar
- 1 Tablespoon cornstarch
- 2 ½ teaspoons rapid rise/instant yeast
- 1 ¼ teaspoons salt
- ½ cup whole milk (+ additional for brushing tops of rolls)
- ½ cup water
- 7 Tablespoons unsalted butter divided
- 1 large egg + 1 large egg yolk lightly beaten room temperature
HONEY BUTTER GLAZE (optional)
- 2 Tablespoons salted butter
- 1 Tablespoon honey
Instructions
- Preheat oven to 200°F (95C).
- In the bowl of a stand mixer fitted with a paddle attachment, combine 3 cups (375g) flour, sugar, cornstarch, yeast, and salt. Stir until ingredients are well-combined.
- In a small saucepan¹ combine milk, water, and 5 ½ Tablespoons butter (reserve remaining 1 ½ Tablespoon for greasing the pan) on the stovetop over low heat. Stir occasionally until butter is melted and mixture reaches 110-115°F / 43-46°C (If the milk mixture becomes too hot, just remove it from the heat and allow it to cool down to the correct temperature range before proceeding)
- With your stand mixer on low speed, slowly pour milk mixture into the bowl, stirring until combined.
- Add lightly beaten egg and egg yolk and increase speed to medium, stirring until completely combined (be sure to scrape down the sides and bottom of the bowl as needed to ensure all flour is absorbed).
- If you have one, switch your paddle attachment out for a dough hook and continue to stir on medium-low speed. Gradually add up to remaining ½ cup (65g) flour + additional as needed. What you are looking for is a dough that clings to itself and pulls away from the sides of the bowl. It should develop a soft, elastic texture and will still be slightly tacky to the touch but shouldn’t be very sticky. You may need less or more flour than the additional ½ cup indicated, go by the texture of your dough rather than measurements.
- Transfer your dough to a lightly oiled, heatproof bowl and cover tightly with plastic wrap. Allow to rest in a warm place (I usually place mine on top of my preheating oven) for 10 minutes.
- While your dough is resting, prepare a 9×13 glass² baking dish. Use your remaining 1 ½ Tablespoons of butter and melt this in your dish. I like to just set the butter in my baking dish and pop it in the oven for a few minutes (since my oven is already running) until melted.
- Once dough has rested, transfer to a clean, lightly floured surface and divide into 15 pieces, shaping each into a smooth, round ball.
- Arrange into prepared dish and cover with aluminum foil
- Transfer covered dish to 200F oven and turn off your oven. Leave the covered dish in your warm (but now turned-off) oven to rise for 15 minutes.
- After 15 minutes, remove dish from oven but leave it covered. The rolls will continue to rise while your oven preheats.
- Preheat oven to 350F (175C).
- Once oven is preheated, remove foil and lightly brush rolls with additional milk, if desired (helps encourage a browned top).
- Transfer to 350F (175C) oven and bake for 18-20 minutes or until rolls are cooked through and beginning to turn a light golden brown on top (do not over-bake rolls or they will be dry).
- Serve warm, if desired prepare honey butter glaze by melting together 2 Tablespoons salted butter and 1 Tablespoon honey and brushing over rolls while they are still warm.