Yeast Dinner Rolls

12 Rolls
Prep Time 15 minutes
Cook Time 18 minutes
Rising time 1 hour 15 minutes
Total Time 1 hour 48 minutes

These Yeast Dinner Rolls are delicious, buttery, soft, flaky, and easy to make from scratch. Your whole family will love each bite!

Yeast Dinner Rolls are the perfect addition to any mealtime! These rolls are like a warm hug on your taste buds. They’re buttery, soft, and oh-so-flaky, making them an instant hit at family gatherings and parties. The best part? This recipe is a breeze, so whether you’re a kitchen pro or just getting started, you’ll nail it. We’re talking warm milk, sugar, and a hint of butter for that delightful sweetness, and active dry yeast for the fluffy factor. These rolls go nicely with all your dishes, making them the go-to for any occasion. Bake them up and watch them disappear! Make fluffy dinner rolls as the perfect Side Dish to go with your favorite dinner recipes like Marinated Flank Steak, Spatchcock Chicken, and Herb Crusted Pork Loin

Sabrina’s Yeast Dinner Rolls Recipe

Warm delicious homemade Yeast Dinner Rolls are the perfect addition to any dinner recipe. Prep them ahead to serve with weeknight dinners or serve them along with a holiday meal. No matter what the occasion, you can’t go wrong with a basket of soft, fluffy rolls to share. This recipe is perfect if you like buttery, slightly sweet bread. Even if you’re new to baking, these rolls are easy to make and turn out beautifully. Follow the step-by-step instructions for rolls from scratch made simple. You can do all the kneading in the stand mixer, then double-proof the bread dough before baking to golden brown perfection and enjoying. 

Ingredients

portioned ingredients for Dinner rolls
  • 1 cup warm Whole Milk: Milk acts as the key liquid ingredient in this dinner roll recipe. Heat the milk so it’s warm to the touch before adding it to the stand mixer. Using milk instead of water enriches the bread dough with the fat from the milk to make the homemade rolls tender and sweet. Include a tablespoon of milk for the egg wash.
  • ¼ cup Sugar: You’ll also add a little sugar to the dough mixture. Let the sugar dissolve into the milk mixture along with the yeast for smooth, sweet bread dough. 
  • 2 tablespoons Unsalted Butter: Let the butter soften at room temperature before adding it to the recipe so that it can easily melt into the milk. The fat from the butter flavors the dough and inhibits gluten development so that the rolls remain softer and less chewy. 
  • 2 packets Active Dry Yeast: Active yeast is the leavening agent to make the dinner rolls rise. Because you’re using active yeast, not instant yeast, it needs to rehydrate in the milk mixture before adding the dry ingredients. 
  • 4 cups Flour: After rehydrating yeast, you can mix the flour into the wet ingredients. All-purpose flour or bread flour are your best options for this recipe. 
  • 2 + 1 large Eggs: Due to the fat in the yolk, adding eggs helps the dough to rise higher for ultra-soft dinner rolls. One egg is for the egg wash.
egg and milk portioned

Kitchen Tools & Equipment

  • Stand Mixer: This recipe is easy and quick to make using a stand mixer to mix the ingredients and knead the bread dough. Use the paddle attachment to mix, then switch to the dough hook for kneading. If you don’t have an electric mixer, you can mix and knead by hand. 
  • Kitchen Towel: Cover the dough in a clean kitchen towel during the rising time to keep it from drying out. 
  • 9×13 Baking Pan: You can bake the 12 dinner rolls on a standard 9×13-inch baking pan. Be sure to space the rolls evenly, and grease the pan so the rolls don’t get stuck. 
  • Brush: Use a pastry brush to evenly spread egg wash over the Yeast Rolls. 

How to Make

Time needed: 1 hour and 50 minutes.

  1. Mix Wet Ingredients

    Add warm milk, granulated sugar, and butter to your stand mixer, and let the butter melt in the warm mixture. Add the active yeast and stir until the yeast dissolves into the milk mixture. adding yeast to butter and milk

  2. Add Dry Ingredients

    Mix in flour, eggs, and salt until well combined using the beater attachment on low speed.adding flour and eggs to bowl

  3. Knead the Dough

    Switch to the dough hook attachment and knead the dough for 5 minutes until it’s smooth and elastic, or do it by hand for about 10 minutes. dough ball in bowl

  4. Let the Dough Rise

    Remove the beater, cover the bowl with a clean kitchen towel, and let the dough rise for 45 minutes until it doubles in size.proofed dough ball in bowl

  5. Shape the Rolls

    Divide the risen dough into 12 equal pieces and roll each piece into a ball.cutting dough ball into 12 pieces

  6. Prepare the Pan

    Brush a 9″x13″ baking pan with melted butter, then place the dough balls in the pan.buttering baking pan

  7. Second Rise

    Cover the pan with a clean kitchen towel and let the dough balls rise for an additional 30 minutes.12 risen dough balls in baking pan

  8. Preheat Oven

    While the dough is rising, preheat your oven.bowl of egg wash and brush

  9. Apply Egg Wash

    In a small bowl, whisk together 1 tablespoon of milk and 1 large egg to create an egg wash. Brush this mixture over the rolls.brushing dough balls with egg wash

  10. Bake the Rolls

    Bake in the preheated oven for 18-20 minutes or until the rolls turn golden brown.12 baked dinner rolls in baking dish

Can These Be Made Ahead?

To make fresh dinner rolls the night before, mix the dough ingredients and do the first rise time as usual. After rolling the dough into balls, place them on a baking sheet and cover them in greased plastic wrap. Then place the pan in the fridge overnight. The refrigerator will slow the rising process. When ready to bake, take the pan from the fridge and let the dough come to room temperature. Then bake for 18-20 minutes as usual. 

Nutritional Facts

Nutrition Facts
Yeast Dinner Rolls
Amount Per Serving
Calories 230 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g19%
Trans Fat 0.2g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 54mg18%
Sodium 219mg10%
Potassium 95mg3%
Carbohydrates 37g12%
Fiber 1g4%
Sugar 5g6%
Protein 7g14%
Vitamin A 211IU4%
Vitamin C 0.001mg0%
Calcium 40mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Baking Tips & Tricks

Both beginning and experienced bakers can keep these helpful hints in mind to achieve perfectly fluffy dinner rolls. Share your favorite tips in the comments below!

  • Use Warm Milk: Heat your milk to between 110 and 115 degrees before combining it with the butter, sugar, and yeast. Warm liquid helps to re-hydrate and wake up the yeast for your dough to rise. Be sure not to make the milk too hot, or it can kill the yeast. 
  • Achieve the Perfect Proof: After splitting the dough into rolls, you’ll let them rise a second time; this is called proofing. To ensure the dough is perfectly proofed, gently poke one roll to make an indentation. Well-proofed rolls will slowly spring back after being poked. If it bounces back too quickly, that’s a sign the rolls are underproofed. 

Pairing Ideas

How to Store Dinner Rolls

Storing

If you have any leftover rolls, you can keep them fresh to enjoy later in the week. Wait for the rolls to cool, then put them in a plastic bag or another covered container to keep them from drying out. Kept sealed, they can stay good at room temperature for 3-5 days. 

Reheating Tips

To reheat homemade Dinner Rolls, wrap them in foil and place them in a 350-degree oven for about 5 minutes. 

Freezing

You can also place the rolls in a freezer bag and keep them in the freezer. Frozen Yeast Dinner Rolls will stay good for up to 3 months. Let the rolls defrost, then reheat in the oven to serve. 

Frequent Questions

How to keep Yeast Dinner Rolls warm?

If you’re hosting a dinner party and bake rolls in advance, you can keep them warm so they taste perfectly fresh when you serve them. To do this, create your own bread warmer by adding dried beans to a kitchen towel. Wrap them tightly and heat them in the microwave. Place the hot pouch in your bread basket with the rolls over top. Then cover with a clean kitchen towel to keep the heat inside. 

What if I don’t have a stand mixer?

No worries! You can mix and knead the dough by handKeep kneading the bread dough until it becomes smooth and elastic but not too sticky. It should be naturally pulling away from the sides of the mixing bowl as it kneads. 

Can I use instant yeast instead of active dry yeast?

You can substitute instant yeast for active dry yeast, but there’s no need to dissolve it in warm milk. Simply mix it with your dry ingredients directly.

Why did my rolls turn out dense or heavy?

If your rolls turned out dense, it may be due to over-kneading the dough or not letting it rise long enough. Make sure to knead until it’s smooth, and allow it to rise until doubled in size for light and fluffy rolls.

Recipe Card

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Pin Recipe

Yeast Dinner Rolls

These Yeast Dinner Rolls are delicious, buttery, soft, flaky, and easy to make from scratch. Your whole family will love each bite!
Yield 12 Rolls
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 1 hour 48 minutes
Course Bread
Cuisine American
Author Sabrina Snyder

Ingredients
 

Yeast Dinner Rolls:

  • 1 cup whole milk , warm (110-115 degrees – warm to the touch)
  • 1/4 cup sugar
  • 4 tablespoons unsalted butter , softened, divided
  • 2 packets active dry yeast , (¼ ounce)
  • 4 cups flour
  • 2 large eggs
  • 1 teaspoon kosher salt

Before Baking:

  • 1 large egg
  • 1 tablespoon whole milk

Instructions

  • In a stand mixer add the warm milk, sugar and butter, until it melts.
  • Add in yeast, stir until dissolved.
  • Add in flour, egg and salt.
  • Mix with beater attachment on low speed until flour is combined.
  • Switch to dough hook and knead for 5 minutes until smooth and elastic.
  • Remove beater, cover bowl with clean kitchen towel and let rise for 45 minutes.
  • Cut dough into 12 pieces and roll into balls.
  • Brush 9×13 inch baking pan with melted butter and place the dough balls into the pan.
  • Cover with clean kitchen towel and let rise for 30 minutes.
  • Preheat oven to 375 degrees.
  • Mix the 1 tablespoon milk and 1 egg well and brush over the rolls.
  • Bake for 18-20 minutes or until golden brown.

Notes

  • Click on the yield amount to slide and change the number of servings and the recipe will automatically update!
  • Click on times in the instructions to start a kitchen timer while cooking.
  • To convert measurements to grams, click on the Metric option next to Ingredients in the recipe card.

Nutrition

Calories: 230kcal | Carbohydrates: 37g | Protein: 7g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 54mg | Sodium: 219mg | Potassium: 95mg | Fiber: 1g | Sugar: 5g | Vitamin A: 211IU | Vitamin C: 0.001mg | Calcium: 40mg | Iron: 2mg

Variations on Yeast Dinner Rolls

  • Gluten-free Rolls: To make this recipe for a gluten-free diet, swap out the regular wheat flour for your favorite brand of gluten-free flour. Add a teaspoon of xanthan gum to add some structure to the gluten-free rolls. 
  • Herb and Garlic: Try adding garlic powder, chopped rosemary, parsley, and onion powder to the bread dough. You can also sprinkle fresh herbs over the buttery rolls before baking. 
  • Honey Reast Rolls: For a sweetened honey flavor, add 1 teaspoon of honey along with the sugar in this dinner roll recipe. 

More Great Bread Recipes

Yeast Dinner Rolls Pin

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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