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Our dinner rolls recipe delivers a soft, fluffy, impossible to resist, best-loved recipe, perfect for holidays or any occasion.
favorite homemade rolls!
Other than the Mashed Potatoes, the recipe we all look forward to most on holidays (especially Thanksgiving) is our mom’s Homemade Dinner Rolls.
No joke – all the grandkids come running for them, and we have yet to find a more yummy or delicious roll recipe than this one (and we are not exaggerating).
We love these dinner rolls especially for holidays, with other sides like Creamed Corn Recipe, Green Bean Casserole Recipe, and Roasted Brussel Sprouts – but love to make them for Sunday Dinners too.
WHY WE LOVE IT:
- Holiday must-have. These homemade rolls are a perfect side for Thanksgiving, Christmas, or Easter!
- On-hand ingredients. This recipe uses pantry staples, which means they can be made any time (and my kids are grateful for that!)
- Simple. Surprisingly, this recipe is easy. We’ve made it fail-proof so even begginers can easily master this roll recipe.
Ingredients
- PREP TIME: 20 minutes
- RISE TIME: 2 hours
- BAKE TIME: 20 minutes
- 1 tablespoon rapid rise yeast – Even though we activate it in water we always use the rapid rise yeast/instant yeast for these rolls, but active dry yeast works too.
- ½ teaspoon granulated sugar – this will help the yeast activate.
- ¼ cup warm water – The ideal temperature is between 105°F and 110°F.
- 1 cup warm whole milk
- ½ cup vegetable oil
- ½ cup granulated sugar
- 1 teaspoon salt
- 4½-5 cups all-purpose flour – We use all-purpose flour but you can also use bread flour.
- 2 large eggs
- ½ cup unsalted butter
- salted butter (for brushing on tops).
How to make OUr Dinner Rolls Recipe
- YEAST. In a small bowl, stir 1 tablespoon yeast with ¼ cup warm water and ½ teaspoon sugar. Let stand until bubbly.
- DOUGH. In a large bowl, mix 1 cup warm milk, ½ cup oil, ½ cup sugar, and 1 teaspoon salt with a wooden spoon.
- Add 1 cup of flour to the mixture and mix well. Add 2 eggs and mix vigorously until smooth. Add yeast mixture and continue to mix until smooth.
- Add remaining flour to the yeast mixture 1 cup at a time and continue to mix with a wooden spoon until the dough is combined. The dough should be soft and sticky.
- FIRST RISE. Pour the dough into a large bowl (oiling the sides of the bowl can help keep the dough from sticking). Cover the bowl with a kitchen towel and let rise for a few hours, until it has doubled in size.
- ROLL. Once the dough has doubled in size punch down, and divide in half. On a lightly floured surface, roll each piece out into a 12-inch circle. The dough circles should be about ⅜ inch thick.
- SHAPE. Brush dough with melted butter. Cut circles with a pizza cutter into 12 pieces (like a pizza). Roll from the rounded edge to the point, to make a crescent roll. Place into a greased baking pan (we use an 11×16 metal pan and do 3 across and 8 rows down).
- SECOND RISE. Cover with a tea towel and let the dough rise, until it doubles about 1-2 hours.
- BAKE + ENJOY! Preheat the oven to 375°F.
- Bake for 16–20 minutes, until lightly golden brown. (Touch rolls to see if they bounce back—if they do not, bake a little longer). Brush with melted salted butter while warm. Serve warm.
Serve these rolls with Homemade Strawberry Jam, Honey Butter or Cinnamon Butter.
PRO TIP: BOUNCE BACK?
Touch rolls to see if they bounce back – if they do not, bake a little longer. Brush with melted butter while warm.
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Dinner Rolls Recipe
Ingredients
- 1 tablespoon rapid rise yeast
- ½ cup + ½ teaspoon sugar, divided
- ¼ cup warm water (110-115 degrees F)
- 1 cup warm milk (110-115 degrees F)
- ½ cup vegetable oil
- 1 teaspoon salt
- 4½-5 cups all-purpose flour, divided
- 2 large eggs
- ½ cup unsalted butter, melted
- salted butter, melted, for brushing
Instructions
- In a small bowl, mix yeast and ½ teaspoon sugar with warm water. Let stand until bubbly.
- In a large bowl, mix warm milk, oil, ½ sugar, and salt with a wooden spoon.
- Add 1 cup of flour to the mixture and mix well. Add eggs and mix vigorously until smooth. Add yeast mixture and continue to mix until smooth.
- Add remaining flour to the yeast mixture 1 cup at a time and continue to mix with a wooden spoon until the dough is combined. The dough should be soft and sticky.
- Pour the dough into a large bowl, cover with a tea towel, and let rise until it has doubled in size, about 1 hour.
- Once the dough has doubled in size, punch down and divide it in half. On a floured surface, roll each piece out into a 12-inch circle. The dough circles should be about ⅜ inch thick.
- Brush both dough circles with melted unsalted butter. Cut each circle with a pizza cutter into 12 pieces (like a pizza). Roll each piece from the rounded edge to the point to make a crescent roll.
- Place rolls on a greased baking sheet with the pointed tips down (we use an 11×16-inch metal pan and do 3 rows across and 8 rows down).
- Cover rolls with a tea towel and let rise until they have doubled in size, about 1 hour.
- When ready to bake, preheat the oven to 375 degrees F.
- Bake for 16-20 minutes, until lightly browned. (Touch rolls to see if they bounce back-if they do not, bake a little longer). Brush with melted salted butter while warm. Serve warm.
Video
Notes
Use a stand mixer. You can mix this dough in a stand mixer fitted with the dough hook; just be careful not to overmix the dough because it will make it tougher and not as soft.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
– Be sure the yeast isn’t expired and that it is activated properly.
– Ensure that the proofing environment is warm and moist and give it enough time.
Many yeast bread recipes must be kneaded before shaping. However, this dough doesn’t. Because of how sticky the dough is, kneading in a little flour when rolling and shaping it may be required – so it is easier to work with. However, you won’t knead it like other breads. Adding too much flour, and over kneading this recipe can result in a less fluffy, more dense dough.
Make this recipe in the Kitchen-Aid or stand mixer, with a dough hook attachment. Be careful not to over-mix the dough, because it will make it tougher, and not as soft.
There are a few ways that you can keep dinner rolls warm. My top choices are to place them in a warm crock pot and another is to use a warm bread basket.
During the first rise, the yeast emits gasses that create air bubbles and the rising dough will produce a chewy, light, and flavorful roll. However, as the dough rises the yeast slows down, thus a second rise is recommended. Punch the dough down, shape it, and give the yeast one more chance to create chewy, flavorful, and fluffy dinner rolls.
> Increase the amount of yeast used by 50%. We suggest freezing the rolls right after they are formed. Line them up on a cookie sheet and freeze until solid, then transfer them to a freezer Ziploc. They are best stored between 4-6 weeks but can last up to 3 months.
> To bake: Line the frozen rolls up on a baking sheet, spray a piece of plastic wrap with cooking spray, and place it oil-side down, over the rolls. They will need several hours to thaw and rise to double in size. Remove the plastic before baking.
To maximize the shelf life of dinner rolls, place them in a freezer bag, or wrap them in foil. Store in an airtight container on the counter at room temperature for 2-3 days. Baked rolls can also be frozen for up to 3 months.
So easy to make and so good!
I love dinner rolls now I can make them myself
These rolls are so good and the recipe is easy! I used this recipe for my first time making homemade rolls and didn’t mess it up!!
Hooray!! Way to go! So glad you loved the rolls.
These are our families favorite and I make them each week! So easy and yummy!
I make these rolls atleast once a week. It’s a definite family favorite!!!
Hands down the best and easiest rolls!
Tried this recipe for the first time this year and it was so so so yummy! Everyone loved it, even the hubs as he doesn’t like rolls lol!!
can you make the day before and then bake the next day?
Yes you can. Depending on what time of day you are making them, you may want to freeze them right after shaping. Otherwise, definitely keep them in the fridge overnight so they don’t over proof. If I were making them in the morning or even early afternoon and then baking the next evening, I’d follow the instructions through forming the rolls into the crescent shape. Then I’d pop them in the freezer. Then the next day, take them out a couple hours early to let them rise to about double the size (which will take longer obviously since the dough is frozen).
Can you cut these out with a biscuit cutter? If so how thick would you roll the dough. I love these
You could certainly give it a try. I’d probably roll it out about 1 inch thick (depends on the size of your biscuit cutter). If it is about 2 inches, you could cut them out and roll them into balls. Cover with a towel and let them rise until about double in size. We have another great roll recipe that shapes the rolls this way, rather than the crescent shape. https://lilluna.com/dinner-rolls-recipe/
I used to be terrified of making bread, especially rolls! Not anymore! This recipe is so easy to follow and my rolls turn out perfect every time! We love eating these rolls! 😋
Best rolls ever! This is by far my favorite roll recipe. It’s easy and delicious.