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+ servings
pan full of cooked and buttered dinner rolls

Delicious Homemade Dinner Rolls Recipe

Believe it or not dinner rolls are way easier than you may have thought! They’re buttery, soft and seriously the best bread around.
Course bread, Side Dish
Cuisine American, French
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 30 minutes
Servings 20
Calories 162kcal


  • 1 ½ cups whole milk at 115° + 2 tablespoons
  • ¼ cup sugar
  • 1 packet active yeast
  • 7 tablespoons unsalted melted butter + more for brushing
  • pinch of sea salt
  • 4 ¼ cups All Purpose Flour
  • 3 large eggs


  • Add the 1 ½ cups hot milk, 1 tablespoon of sugar and yeast to a standing mixer with the hook attachment. Whisk with a whisk until combined and let it sit for 4-6 minutes or when a raft forms.
  • Add in the remaining sugar, 7 tablespoons of melted butter and sea salt.
  • Turn the mixer on low and slowly add in the flour in 4 or so batches until combined.
  • Add 2 eggs until mixed in and then knead for 3-5 minutes.
  • Cover and let rise until it has doubled in size for 60 minutes.
  • Punch down the dough and form 20 small golf ball sized dough balls and place 1” apart in a greased and parchment paper lined cookie sheet tray or 13x9 dish.
  • Cover with a towel and let rise for 30 more minutes.
  • In a small bowl whisk together the remaining egg and 2 tablespoons of whole milk until combined.
  • Brush the tops of the bread with the egg wash and bake at 350° for 25-30 minutes or until browned on top and soft and cooked in the middle.
  • Brush with unsalted melted butter and sprinkle on sea salt.
  • Serve warm.


Chef Notes:
How to Reheat: Simple place them back in the oven for 4-5 minutes at 350° or you can heat up in the microwave.
How to Store: The dinner rolls will store in plastic bags in the refrigerator for up to 5 days or at room temperature for 3 days
Freezing: These will freeze will covered in plastic or stored in plastic bags for up to 3 months. Thaw at room temperature before reheating.
Make Ahead: Place them in the refrigerator until about 90 minutes before you are ready to eat them. Take them out of the refrigerator and let them sit for 60 minutes to get up to room temperature. Bake in the oven at 350° for 25 to 30 minutes. Serve!
What Kind of Yeast: I used active yeast but yes you can use instant yeast, just be sure to skip the second rise if you do.


Calories: 162kcal | Carbohydrates: 24g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 37mg | Sodium: 53mg | Potassium: 62mg | Fiber: 1g | Sugar: 4g | Vitamin A: 188IU | Calcium: 30mg | Iron: 1mg