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A close-up view of several golden-brown, freshly baked Dinner Rolls in a basket.

Classic Fluffy Dinner Rolls

These soft, pillowy dinner rolls are the perfect accompaniment to any meal. Made from scratch, they're surprisingly easy to bake and yield a delicious, buttery flavor that will impress everyone.
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Prep Time 1 hour 55 minutes
Cook Time 18 minutes
Total Time 2 hours 13 minutes
Servings: 16 pieces
Course: Bread, Side Dish
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

For the Dough
  • 1/2 cup Warm Water 105-115°F (40-46°C)
  • 2 1/4 tsp Active Dry Yeast 1 packet
  • 1 tbsp Granulated Sugar for yeast
  • 1 cup Warm Whole Milk 105-115°F (40-46°C)
  • 1/4 cup Unsalted Butter melted, plus 2 tbsp for brushing
  • 1/4 cup Granulated Sugar
  • 1 tsp Salt
  • 1 large Egg room temperature
  • 3 1/2 - 4 cups All-Purpose Flour plus more for dusting

Equipment

  • Large Mixing Bowl
  • Stand Mixer (optional, with dough hook)
  • Measuring cups and spoons
  • Whisk
  • Baking sheet (9x13 inch or similar)
  • Small saucepan
  • Plastic wrap or clean kitchen towel
  • Pastry Brush

Method
 

  1. In a large mixing bowl (or stand mixer bowl), combine the warm water, 1 tablespoon granulated sugar, and active dry yeast. Stir gently and let sit for 5-10 minutes until the mixture is foamy, indicating the yeast is active. If it doesn't foam, your yeast may be old or your water not the right temperature; start again.
  2. To the foamy yeast mixture, add the warm milk, 1/4 cup melted butter, 1/4 cup granulated sugar, salt, and the room temperature egg. Whisk until well combined.
  3. Gradually add 3 1/2 cups of the all-purpose flour to the wet ingredients, mixing with a wooden spoon or a dough hook on a stand mixer on low speed. Once the dough comes together, increase speed to medium-low and knead for 5-7 minutes, adding up to 1/2 cup more flour if the dough is too sticky, until it's smooth, elastic, and pulls away from the sides of the bowl. The dough should still be slightly tacky but not sticky.
  4. Lightly grease a clean large bowl with a little oil. Transfer the dough to the greased bowl, turning once to coat. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Place in a warm, draft-free place for 60-90 minutes, or until the dough has doubled in size.
  5. Once doubled, gently punch down the dough to release the air. Lightly flour your work surface and turn out the dough. Divide the dough into 16 equal pieces (about 2 oz each). Shape each piece into a smooth, round ball by pinching the seams at the bottom or rolling between your palm and the counter.
  6. Arrange the shaped rolls in a lightly greased 9x13 inch baking pan, leaving a little space between each. Cover the pan loosely with plastic wrap or a kitchen towel and let rise in a warm place for another 30-45 minutes, or until the rolls are puffy and nearly doubled in size.
  7. Towards the end of the second rise, preheat your oven to 375°F (190°C). Remove the cover from the rolls and bake for 15-18 minutes, or until golden brown on top and cooked through.
  8. Once out of the oven, immediately brush the tops of the hot rolls with the remaining 2 tablespoons of melted unsalted butter. This adds flavor and gives them a beautiful shine.
  9. Let the rolls cool in the pan for a few minutes before serving warm. Enjoy!

Notes

For best results, ensure your milk and water are at the correct temperature to activate the yeast. Too hot will kill it, too cold won't activate it. If you don't have a warm place for rising, you can preheat your oven to its lowest setting for a few minutes, then turn it off and let the dough rise inside with the door slightly ajar. Store leftover rolls in an airtight container at room temperature for up to 3 days, or freeze for longer storage.