Homemade dinner rolls are easy to make and come out of the oven light and fluffy!

So much better than store-bought, these soft rolls are perfect with butter, served with lasagna, or even to use for sliders!

pile of Dinner Rolls with more rolls in the back

A Homemade Favorite

  • Easy to make with ingredients you likely have on hand.
  • This recipe comes from an old favorite in my recipe box.
  • Can be made with a stand mixer or by hand.
  • Rolls are fluffy with great flavor.

Make this easy yeast roll recipe any time dinner rolls are called for. These go great with soup, stew, and really with any saucy recipe!

Ingredients and Variations

YEAST For best results, use fresh active yeast. To tell if yeast is still fresh, add some sugar to the yeast in warm water. If the yeast bubbles up after 10 minutes, it’s still good to use.

DAIRY Whole milk and full-fat butter will give the finished rolls a rich and mildly sweet flavor.

SUGAR Sugar activates the yeast. For extra fiber, use a half and half ratio of whole wheat flour to white, and for a gluten-free dinner roll, use a gluten-free flour blend and increase the yeast and water (or follow the instructions on the package).

EXTRAS For savory rolls, stir in some Everything Bagel Seasoning or some Italian Seasoning. And for a sweet spread, try this wonderful recipe for Honey Butter.

process of mixing ingredients to make Dinner Rolls dough

How to Make Dinner Rolls

It’s never been so easy to make homemade dinner rolls:

  1. Combine yeast with warm water & sugar until foamy. Warm the milk, butter, sugar, & salt until melted.
  2. Mix flour with the yeast mixture, and milk mixtures.
  3. Knead dough until smooth, allow to rise.
  4. Punch down dough & divide into 12 balls.
  5. Shape balls into buns & place them in a greased casserole dish. Cover & let rise. Bake (per the recipe below) until rolls are fluffy and golden brown on top.

How Warm Should the Water Be?

The water should feel just slightly warmer than room temperature, almost like a baby’s bath. You can (but don’t really need to) use a thermometer to check the water temperature, it should be around 110°F. Be sure you’re using active dry yeast.

process of waiting for Dinner Rolls to rise

Tips for the Best Buns

  • Measure the flour by spooning it into a measuring cup and then pulling a knife across the top to level the flour.
  • Don’t add too much flour to the dough while kneading, just enough to keep the dough from sticking.
  • Allow the buns to rise at room temperature away from temperature extremes. Cover with a layer of plastic wrap or parchment and a clean kitchen towel.
  • Brushing the rolls with butter or milk helps them come out browned and glossy. Brush with additional butter when they come out of the oven to make them shiny.

cooked Dinner Rolls in the dish

How to Store

Keep dinner rolls in a zippered bag or covered container in a cool dry place, and they’ll stay fresh for up to 5 days. Freeze baked and cooled rolls on a cookie sheet and then place them in a zippered bag with the date labeled on the outside. They’ll keep in the freezer indefinitely, but are best if used within 3 months. Let frozen rolls thaw at room temperature before serving.

More Love from the Oven

Did you make these homemade Dinner Rolls? Be sure to leave a rating and a comment below! 

Dinner Rolls with one in half to show the inside
5 from 24 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Fluffy Dinner Rolls

These homemade dinner rolls are quick and easy to make, but they turn out fluffy and soft!
Prep Time 15 minutes
Cook Time 15 minutes
Rising Time 1 hour
Total Time 1 hour 25 minutes
Servings 18
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  • teaspoons traditional yeast 1 packet
  • ¼ cup water lukewarm
  • 1 ¼ cup milk
  • ¾ cup butter
  • 3 tablespoons sugar + ¼ tsp
  • ¾ teaspoon salt
  • 4- 4 ½ cups all-purpose flour


  • Dissolve yeast in the lukewarm water and sprinkle ¼ teaspoon of sugar on top. Let it stand for 10 minutes until bubbly.
  • In a small saucepan heat milk, butter, sugar, and salt until lukewarm and melted.
  • In a large bowl mix flour and the yeast mixture, slowly add the heated milk mixture and stir until fully incorporated.
  • Turn dough onto a floured surface and knead for 5 minutes or until the dough is smooth and elastic.
  • Put the dough in a greased bowl and cover, letting it rise for 30 minutes.
  • After rising, punch down the dough and portion it into 15 balls.
  • Grease a 9x13 baking pan and place the rolls into the pan. Cover and let them rise for 60-70 minutes or until fluffy.
  • Preheat oven to 425°F.
  • Brush buns with additional butter if desired and bake for 18-22 minutes or until golden.


Rolls can be brushed with milk or butter before baking to help them brown.
5 from 24 votes

Nutrition Information

Calories: 302 | Carbohydrates: 48g | Protein: 7g | Fat: 9g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 174mg | Potassium: 104mg | Fiber: 2g | Sugar: 3g | Vitamin A: 268IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Bread, Side Dish
Cuisine American
Dinner Rolls on a table with a title
cooked Dinner Rolls with writing
close up of Dinner Rolls in half with a title
close up of Dinner Rolls with one in half and a title
cooked Dinner Rolls in the dish and a close up of cooked dinner rolls with a title


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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. These are the best rolls I have ever made. They are super light, fluffy and buttery..So so good, and they re-heat beautifully.5 stars

    1. We have only froze them after baking but I think it should work! Shape them, place them on a baking sheet, and freeze them. Then when they’re frozen you can move them to a Ziploc bag. Once you’re ready to bake, arrange them on a baking sheet, let them thaw and rise, then bake as directed. Please let us know how it turns out if you decide to try it!

  2. Turned out very tasty and moist. Family and myself enjoyed very much with butter and jam!
    Any tips on shaping like a roll lol? Mine were more square5 stars

    1. I’m so glad your family enjoyed these rolls Maria! They do kind of become square-like from squishing up against each other when they rise.

  3. Please, please, PLEASE provide measurements in GRAMS instead of basic volume, especially for dry ingredients such as flour, yeast, sugar and salt. Even butter is best measured in grams, not tablespoons or cups.

    Also mention the type of salt used, whether kosher or table. When not providing dry measurements in weights, that is extremely important with salt as table salt weighs about twice as much as kosher salt which could lead to a recipe turning out either very flat or twice as salty as it should, either way it ruins the end result.

    I have noticed this to be a very common problem on American recipe sites where there seems to be some great resistance to metric measurements in particular, even though they are inarguably the best way to measure ingredients, especially in baking.

    As for the rolls themselves, I will definitely be trying these very soon. They look delicious and are very simple to make.