These buttery homemade dinner rolls are a family favorite. Light, tender, and fluffy, they’re delicious warm from the oven with extra butter or a spoonful of jam.
I make these rolls almost every week. They’re perfect alongside dinner, and they also freeze well — I often make peanut butter-and-jelly sandwiches with them to keep in the freezer for quick lunches.
Why You Will Love This Recipe
- Light and fluffy: The dough yields soft, airy rolls every time.
- Homemade comfort: Nothing beats the flavor of warm rolls straight from the oven.
- Great for sandwiches: Make a double batch to freeze for quick sandwiches and school lunches.
Ingredient Notes
Full ingredient amounts and step-by-step instructions are in the recipe card below.
- Milk: Use warm milk (not hot) so the yeast activates without being killed.
- Yeast: Active dry yeast is recommended for this method.
- Bread flour: Produces a chewier roll, but all-purpose flour works fine.
- Butter: I use salted butter for extra flavor, both in the dough and brushed on top.
Step-by-Step Instructions
- Step 1: Combine warm milk, sugar, and yeast in a large bowl. Stir with a wooden spoon or dough whisk and let sit 10–15 minutes, until the yeast is bubbly.
- Step 2: Add softened butter and eggs to the yeast mixture and stir. Add the salt and 2 cups of flour, then continue adding flour ½ cup at a time until the dough forms a ball and pulls away from the bowl.
- Step 3: Turn the dough onto a floured surface and knead 3–5 minutes, adding a little more flour if needed. The dough should feel soft and slightly tacky, not sticky.
- Step 4: Place the dough in a greased bowl, cover with a cloth, and let rise until doubled — about 1½ hours. Punch down the dough and divide it into two equal balls.
- Step 5: Roll each dough ball into a 10–12 inch circle on a lightly floured surface or mat.
- Step 6: Spread room-temperature butter in a thin ring about 2–3 inches from the edge of each circle. Avoid covering the entire surface so the rolls keep their shape when rolled.
- Step 7: Cut each circle into 10 triangles with a sharp knife or pizza cutter. Starting from the wide end, roll each triangle toward the tip to form a crescent.
- Step 8: Arrange the rolls on a greased or parchment-lined baking sheet (I like four rows of five). Cover with a kitchen towel and let rise again about 45 minutes, until doubled.
- Step 9: While the rolls are finishing their second rise, preheat the oven to 375°F (190°C).
- Step 10: Bake at 375°F for 10–12 minutes, until the tops are a light golden brown. Brush with melted butter as soon as the rolls come out of the oven.
Expert Baking Tips
- Water can be used instead of milk for a leaner dough, though milk makes a richer roll.
- This dough is the same base I use for cinnamon rolls — I sometimes double the recipe and bake both rolls and cinnamon rolls in one go.
- If your kitchen is cool, place the dough bowl in the oven with just the oven light on to create a gently warm environment for rising.
- Measurements in grams are more precise, especially for flour. If you don’t have a scale, lightly spoon flour into cups rather than packing it in.
FAQ
Most likely the yeast didn’t activate. With active dry yeast, ensure it bubbles in the warm milk before you continue.
Active dry yeast should be activated in warm liquid first. Instant yeast can be mixed directly into the dry ingredients without pre-proofing.
Yes — shaping as round dinner rolls works just as well if you prefer that shape.
Storing & Freezing
Store cooled rolls in an airtight bag for 2–3 days to keep them fresh.
They freeze beautifully. I like to double the batch, make sandwiches, and freeze them for easy breakfasts or lunches.
Other Popular Recipes to Try
-
Blueberry Peach Muffins
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Chocolate Chip Potato Chip Cookies
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Strawberry Doodle Cookies
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Chocolate Peanut Butter Cup Cookies
If you make these, please tag and share your results — I love to see your photos and hear how they turned out!
Buttery Homemade Rolls
Brooke Homec
30
25
Ingredients
- ½ cup (122 g) warm milk
- ¼ cup (50 g) granulated sugar
- 1 tablespoon active dry yeast
- 2 large eggs, room temperature
- 6 tablespoons (softened) butter
- 1 teaspoon (0.75 tsp) salt
- 2¾–3¼ cups (about 344 g) bread flour (or all-purpose)
- 2–3 tablespoons softened butter for spreading
Instructions
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Pour milk, sugar, and yeast into a large bowl. Stir and let sit 10–15 minutes until bubbly.
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Add butter and eggs and mix to combine.
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Add salt and 2 cups of flour. Continue adding flour in ½ cup increments until the dough forms a ball and pulls away from the bowl.
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Turn onto a floured surface and knead 3–5 minutes until smooth and slightly tacky.
-
Place dough in a greased bowl, cover, and let rise until doubled (about 1½ hours). Punch down and divide into two equal balls.
-
Roll each ball into a 10–12 inch circle. Spread softened butter in a thin ring 2–3 inches from the edge.
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Cut each circle into 10 triangles. Roll each triangle from the wide end to form crescents.
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Place rolls on a greased or parchment-lined sheet, cover, and let rise about 45 minutes until doubled.
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Preheat the oven to 375°F while rolls finish their second rise.
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Bake 10–12 minutes until light golden. Brush tops with melted butter when they come out of the oven.
Notes
I sometimes use water instead of milk for a lighter dough. These rolls also freeze well — sandwich with peanut butter and jelly and freeze for easy meals. If you double the dough, it makes a great base for cinnamon rolls, too. Use grams for precision with flour; otherwise, spoon flour lightly into measuring cups so it isn’t packed.
Nutrition
Carbs: 15 g • Protein: 3 g • Fat: 6 g
Let us know how it turned out!