These Soft Dinner Rolls are the kind of warm, fluffy, golden-brown perfection that can turn any meal into a comfort-food celebration.
What makes them special is their pillowy texture, rich flavor from real butter, and the golden crust enhanced by a simple egg wash.
Soft & Buttery Dinner Rolls
Equipment
- 1 Large Mixing Bowl
- 1 Medium Mixing Bowl
- 1 9×9 inch Baking Pan
- 1 Dough Scraper or Spatula
- 1 Pastry Brush
- 1 Plastic Wrap Sheet (for covering dough)
- 1 Oven
- Optional: Kitchen Scale, Stand Mixer with Dough Hook
Ingredients
- 1 cup warm milk 95°F–105°F
- 2 ¼ teaspoons active dry yeast
- 2 tablespoons granulated sugar
- 1 large egg
- ¼ cup unsalted butter softened and cut into small pieces
- 1 teaspoon fine salt
- 3 cups bread flour all-purpose flour works as an alternative
- 1 egg for egg wash
- 1 tablespoon melted butter for finishing
- Pinch of flaky salt optional, for topping
Instructions
- Activate the Yeast: In a medium mixing bowl, combine the warm milk, active dry yeast, and sugar. Stir gently and let the mixture sit undisturbed for about 5–7 minutes, or until a light foam forms on the surface. This is a sign the yeast is alive and ready to rise.
- Mix and Form the Dough: In a large mixing bowl (or the bowl of a stand mixer), add the bread flour, salt, softened butter, and egg. Pour in the activated yeast mixture. Use a spatula or your hands to mix everything together until a shaggy, sticky dough forms and starts pulling away from the sides of the bowl.
- Knead Until Smooth: Turn the dough out onto a lightly floured surface. Knead by hand for about 8–10 minutes, or until the dough becomes smooth, elastic, and slightly tacky but not sticky. If using a stand mixer, knead on medium speed for about 6–8 minutes with the dough hook.
- Let the Dough Rise: Shape the dough into a ball and place it into a lightly oiled bowl. Cover with plastic wrap or a clean towel, and let it rise in a warm, draft-free place for 1 to 1½ hours, or until doubled in size. The dough should feel soft and airy.
- Divide and Shape Rolls: Once the dough has risen, gently deflate it by pressing down with your hands. Transfer it to a clean surface and divide it into 9 equal portions. Shape each piece into a smooth ball by pulling the sides down and tucking underneath, pinching the seam at the bottom.
- Arrange for Second Rise: Place the dough balls evenly into a greased 9×9-inch square baking pan, leaving some space between each one. Cover loosely with plastic wrap and allow to rise again for about 30–40 minutes, or until noticeably puffy and nearly touching.
- Preheat and Prepare: Preheat your oven to 350°F (175°C). In a small bowl, beat 1 egg to make an egg wash. Gently brush the tops of the rolls with the egg wash to give them a shiny, golden finish after baking.
- Bake to Golden Perfection: Bake the rolls in the preheated oven for 25–30 minutes, or until the tops are beautifully golden and sound hollow when tapped. Keep an eye on them during the last few minutes to avoid over-browning.
- Butter and Finish: Remove the rolls from the oven and immediately brush the tops with melted butter for an extra-rich flavor. Optionally, sprinkle a pinch of flaky salt over the tops while still warm. Serve fresh and enjoy!
Notes
- Flour Tips: Bread flour yields chewier, fluffier rolls, but all-purpose flour works just fine for a softer texture.
- Make Ahead: You can refrigerate the dough after the first rise and shape the next day. Just bring it to room temperature before proceeding.
- Freezer Friendly: Bake, cool, and freeze the rolls for up to 2 months. Reheat in the oven at 300°F wrapped in foil until warmed through.
- Even Portions: Use a kitchen scale to divide the dough evenly for perfectly uniform rolls that bake at the same rate.
- Egg Wash Alternative: For a dairy-free or egg-free option, brush the tops with milk or melted plant-based butter instead of egg wash.
Though they feel indulgent, they offer everyday balance—providing around 4g of protein per roll (thanks to the egg and milk) and minimal saturated fat when enjoyed in moderation.
When made with all-purpose or bread flour, they remain light and satisfying, making them a great accompaniment to protein-rich meals or fiber-loaded soups and salads.
The recipe is approachable, requiring only staple ingredients and basic kneading—making it perfect for both beginner bakers and seasoned cooks alike.
With a short prep time and freezer-friendly results, these rolls are ideal for weekly meal prep, family dinners, or holiday spreads.
Whether you’re pairing them with soup or using them for sliders, these rolls are a soft and savory essential.
Must-Have Tools for Perfect Results
Mixing Bowl Set
Used to activate the yeast and combine the dough ingredients, a good set of mixing bowls ensures stability during stirring and rising. They’re a multitasking must-have for everything from batters to salads.
9×9 Inch Baking Pan
Essential for shaping and baking the rolls, this pan promotes even heat distribution, ensuring all rolls bake uniformly. Its compact size is also perfect for brownies, lasagna, or small casseroles.
Silicone Dough Scraper
Great for transferring sticky dough and cleaning the counter, a flexible scraper simplifies kneading and shaping. It’s also helpful for cleaning flour from surfaces quickly and efficiently.
Pastry Brush
Used for brushing on the egg wash and melted butter, a soft-bristled pastry brush is key to that shiny, golden finish. Beyond rolls, it’s perfect for basting meats or glazing pastries.
Kitchen Scale (optional but ideal)
For precise portioning of the dough into equal-sized rolls, a kitchen scale ensures uniform baking and presentation. It’s a valuable tool for consistent results in any baking recipe.
Chef’s Secrets for Fluffy Perfection
Creating the perfect soft dinner rolls is all about mastering the little details. The temperature of your milk matters more than you think—aim for 95°F to 105°F to activate the yeast without killing it.
Always check that your yeast is fresh and foamy after proofing; this ensures the dough will rise beautifully.
Kneading by hand allows you to feel the dough’s texture, but if using a stand mixer, be cautious not to over-knead.
During shaping, stretch and tuck the dough under itself to create a smooth, tension-filled top for a uniform bake.
For that bakery-style golden finish, don’t skip the egg wash—it gives the rolls their beautiful shine and color.
Finally, brushing with melted butter right out of the oven not only adds flavor but locks in moisture for an irresistibly soft bite.
Best Ways to Serve These Rolls
These soft dinner rolls are incredibly versatile and pair well with almost any meal.
Serve them warm alongside hearty soups, stews, or creamy pastas to soak up every last bit of sauce.
They make a fantastic base for mini sandwiches or sliders—just slice and fill with roasted turkey, pulled chicken, or grilled vegetables.
At holiday dinners, place a basket of these rolls on the table with herbed butter or a drizzle of honey for a crowd-pleasing side.
You can also use leftover rolls for next-day breakfast sandwiches or toast them lightly with jam for a cozy morning treat.
No matter how you serve them, they bring warmth and homemade charm to the table.
Smart Storage and Freezing Tips
To keep your rolls fresh, let them cool completely before storing.
Place them in an airtight container or resealable bag and store at room temperature for up to 3 days.
Avoid refrigerating the rolls, as that can dry them out. If you’d like to enjoy them later, they freeze beautifully—just wrap them tightly in foil or plastic wrap and place in a freezer-safe bag for up to 2 months.
When ready to eat, reheat frozen rolls in a 300°F oven wrapped in foil for about 10–15 minutes.
They’ll taste just as fresh and soft as the day they were baked.
You can even freeze the unbaked dough balls after shaping—just thaw and allow them to rise before baking.
Frequently Asked Questions (FAQs)
1. Can I use instant yeast instead of active dry yeast?
Yes! If using instant yeast, you can skip the proofing step. Simply mix the yeast directly with the dry ingredients, then add the warm milk. The rise time may be slightly shorter, so check your dough early.
2. What if I don’t have a stand mixer?
No problem! This dough is easy to knead by hand. It takes around 8–10 minutes of kneading on a floured surface to develop enough gluten for that soft and airy texture.
3. Why didn’t my dough rise properly?
This could be due to old or inactive yeast, or milk that was too hot or too cold. Always make sure the yeast foams during proofing and that your rising environment is warm but not hot.
4. Can I make these rolls dairy-free?
Yes, you can substitute the milk with a non-dairy alternative (like almond or oat milk) and use plant-based butter. Keep in mind the flavor and texture may vary slightly, but they will still be delicious.
5. How can I get perfectly round rolls?
For smooth, even rolls, pull and stretch the dough into a taut ball, sealing the seams underneath. This surface tension helps the rolls hold their shape and rise uniformly in the oven.
