Buttery Dinner Rolls
These Buttery Dinner Rolls are perfectly soft, fluffy, and crowned with a golden crust and an irresistible buttery taste. Made with basic pantry staples, this foolproof recipe delivers bakery-quality rolls even for beginners, and they freeze beautifully so you can always have homemade rolls on hand.
Equipment
- Large mixing bowl For combining and kneading the dough
- Measuring cups and spoons For accurate measurements
- Whisk For mixing the wet ingredients
- Kitchen thermometer To check milk temperature (important for yeast activation)
- Clean kitchen towel For covering the dough while it rises
- 9x13 inch baking pan For baking the rolls
- Pastry brush For brushing butter on top
- Stand mixer with dough hook (optional) Makes kneading easier, but you can knead by hand
Ingredients
- 4 cups all-purpose flour 480g; provides structure and creates the soft texture
- 2 tablespoons sugar 25g; feeds the yeast and adds subtle sweetness
- 1 packet active dry yeast 2¼ teaspoons, 7g; makes the rolls rise and creates that fluffy texture
- 1½ teaspoons salt 9g; enhances all the flavors and balances the sweetness
- 1 cup warm milk 240ml, 110°F; activates the yeast and adds tenderness
- ½ cup butter 113g; melted and divided; creates richness throughout and a golden top
- 1 egg Adds richness and helps bind everything together
Instructions
- Warm the milk to exactly 110°F using a kitchen thermometer, pour into a large mixing bowl, and sprinkle the yeast and sugar over the milk. Let sit for 5-10 minutes until foamy and bubbly; if it doesn't foam, start over with fresh yeast.
- Add the egg and ¼ cup of the melted butter to the yeast mixture and whisk until well combined. Add the salt to the flour in a separate bowl, then gradually add the flour mixture to the wet ingredients, one cup at a time, stirring until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead by hand for 8-10 minutes (or 5-6 minutes with a stand mixer dough hook), adding small amounts of flour if too sticky, until smooth, elastic, and it springs back when poked. Form into a ball.
- Grease the large mixing bowl, place the dough ball in it, and turn to coat all sides. Cover tightly with a clean kitchen towel or plastic wrap and let rise in a warm, draft-free spot for 1-1.5 hours until doubled in size.
- Punch down the risen dough to release air bubbles, turn out onto a lightly floured surface, and divide into 16 equal pieces (about 2 ounces each). Roll each piece into a smooth ball and place seam-side down in a greased 9x13 inch baking pan, spacing evenly so they touch.
- Cover the pan with a kitchen towel and let the rolls rise for another 30-45 minutes until puffy and nearly doubled in size, touching each other and springing back slowly when gently pressed.
- Preheat the oven to 375°F. Brush the risen rolls generously with 2 tablespoons of the remaining melted butter and bake for 15-18 minutes until golden brown and the internal temperature reaches 190°F.
- Remove the pan from the oven and immediately brush the hot rolls with the remaining melted butter for extra flavor and shine. Let cool in the pan for 5 minutes, then serve warm.
Notes
- Always proof your yeast first to make sure it's active; expired yeast won't rise.
- Use warm, not hot, milk — 110°F is the sweet spot, so test with a thermometer.
- Don't add too much flour; the dough should be slightly sticky, as too much flour makes dense rolls.
- Create a warm rising environment by placing dough in a turned-off oven with the light on or near a warm stovetop.
- Don't skip the second rise — it creates the ultra-soft texture that makes these rolls special.
- Brush with butter twice: once before baking and once after for maximum buttery flavor.
- Let the rolls touch in the pan to create those signature soft sides.
- Make-ahead: shape the rolls, cover tightly, and refrigerate overnight, then bring to room temperature and let rise 30 minutes before baking.
- Storage: keep in an airtight container at room temperature for up to 3 days, refrigerate for up to 1 week, or freeze individually wrapped for up to 3 months.
- Variations: add garlic and herbs to the butter, swap 1 cup flour for whole wheat and use honey, add shredded cheddar, or sprinkle with seeds before baking.
Nutrition
Serving: 1RollCalories: 165kcalCarbohydrates: 22gProtein: 4gFat: 7gSaturated Fat: 4gCholesterol: 30mgSodium: 245mgFiber: 1gSugar: 2gVitamin A: 4IUCalcium: 2mgIron: 6mg
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