Classic Dinner Rolls Recipe

Learn how to make the best homemade classic dinner rolls with this foolproof recipe. These fluffy, buttery rolls feature a perfectly golden crust and pillowy-soft interior. Master the simple technique of enriched dough for bakery-quality dinner rolls that will elevate any meal from ordinary to extraordinary.

Difficulty:

Intermediate

Prep Time:

30 mins

Cook Time:

20 mins

Serves:

12 rolls

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">500g bread flour (or all-purpose flour)</li><li class="ingredients-single-item">240ml whole milk, lukewarm</li><li class="ingredients-single-item">60g unsalted butter, melted</li><li class="ingredients-single-item">50g granulated sugar</li><li class="ingredients-single-item">7g active dry yeast (1 packet)</li><li class="ingredients-single-item">2 large eggs, room temperature</li><li class="ingredients-single-item">10g salt</li><li class="ingredients-single-item">For the topping: 30g unsalted butter, melted</li><li class="ingredients-single-item">Optional: 1 egg beaten with 1 tablespoon water (for egg wash)</li><li class="ingredients-single-item">Optional: flaky sea salt for sprinkling</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with dough hook</li><li class="equipment-single-item">Digital kitchen scale</li><li class="equipment-single-item">23cm (9-inch) square baking pan</li><li class="equipment-single-item">Pastry brush</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a small bowl or measuring cup, warm the milk to about 38°C (100°F) – it should feel just warm to the touch, not hot. Add 1 teaspoon of the sugar and sprinkle the yeast over the top. Let it sit for 5-10 minutes until foamy. This proofing step ensures your yeast is active and will give your rolls their beautiful rise.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In the bowl of your stand mixer fitted with the dough hook, combine the flour, remaining sugar, and salt. Mix briefly to distribute the dry ingredients evenly. Make a well in the center.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Pour the activated yeast mixture, melted butter (cooled slightly so it doesn't cook the eggs), and eggs into the well. Mix on low speed until the ingredients come together, about 2 minutes. Increase the speed to medium and knead for 8-10 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl. The long kneading time develops the gluten structure that gives your rolls their perfect chewy-yet-tender texture.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Transfer the dough to a lightly oiled bowl, turning once to coat all sides. Cover with plastic wrap or a damp kitchen towel and place in a warm, draft-free spot to rise until doubled in size, about 1-1.5 hours. The ideal rising temperature is around 24-27°C (75-80°F). You'll know the dough is ready when you gently press it with your finger and the indentation remains.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Lightly grease your baking pan. Punch down the risen dough to release air bubbles, then turn it out onto a clean work surface. Divide the dough into 12 equal pieces (using a scale ensures uniformity). For perfectly round rolls, cup your hand over each piece and move in a circular motion, creating surface tension that shapes the dough into a smooth ball.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Arrange the dough balls in the prepared baking pan, leaving a small gap between each one to allow for expansion. Cover again and let rise for 45-60 minutes until the rolls are puffy and have filled in the gaps. Toward the end of this rise, preheat your oven to 180°C (350°F).</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>If using egg wash (which creates a shinier crust), gently brush the tops of the rolls before baking. For a softer crust, skip this step. Bake in the preheated oven for 18-22 minutes until the tops are golden brown and the internal temperature reaches 88-93°C (190-200°F) when tested with a digital thermometer.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Remove from the oven and immediately brush the tops with melted butter, which adds flavor and keeps the crust soft. If desired, sprinkle with flaky sea salt while the butter is still warm. Allow the rolls to cool in the pan for 5 minutes, then transfer to a wire rack. These rolls are best served warm, when their texture is at its peak of tenderness.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Store any leftover rolls in an airtight container at room temperature for up to 2 days, or freeze for up to 3 months. To reheat, wrap rolls in foil and warm in a 150°C (300°F) oven for about 10 minutes, or until heated through.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Classic Dinner Rolls Recipe?

Classic Dinner Rolls require bread flour (or all-purpose), lukewarm whole milk, unsalted butter, sugar, active dry yeast, eggs, and salt. For the finishing touches, you'll need extra melted butter and optionally an egg wash and flaky sea salt for sprinkling.

How to cook Classic Dinner Rolls Recipe at home?

Learn how to cook Classic Dinner Rolls by activating yeast in warm milk, mixing it with flour, sugar, salt, eggs and butter, then kneading until elastic. After two rises (bulk rise and shaped rise), bake at 180°C until golden brown. Brush with melted butter while hot for that signature soft, gleaming crust and pillowy interior.

Why is my bread dough not rising properly?

Dough that doesn't rise is usually due to inactive yeast (check expiration date), liquid that's too hot (which kills yeast), or too cold environment. Aim for warm (not hot) milk around 38°C and place dough in a draft-free spot around 24-27°C. Testing yeast by proofing first ensures it's active.

Can I make dinner rolls ahead of time for a holiday meal?

Yes! You can prepare the dough through the first rise, shape the rolls, then refrigerate overnight (slow rise method). Alternatively, fully bake the rolls, cool completely, and freeze for up to 3 months. Thaw and reheat wrapped in foil at 150°C for 10 minutes for freshly baked taste.

What makes homemade dinner rolls light and fluffy?

The secret to light, fluffy dinner rolls is proper kneading (8-10 minutes) to develop gluten, adequate rising time, using fresh yeast, and incorporating fat (butter and eggs) which tenderizes the crumb. Not adding too much flour and baking at the right temperature also ensures that perfect pillowy texture.

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