Short Description

These buttery dinner rolls are soft, fluffy, and rich with a golden crust. Perfect alongside soups, roasts, or holiday meals, they melt in your mouth with a tender crumb and a buttery flavour that elevates any dinner table.

Why You’ll Love This Recipe

The texture is irresistibly soft and pillowy on the inside with a light, slightly crisp crust.
The buttery flavour is rich without being overwhelming.
Versatile and crowd‑pleasing—ideal for special occasions or simple weeknight dinners.
Makes a batch that freezes well, so you can enjoy fresh rolls any time without starting from scratch.

Ingredients

Tip: You can find the complete list of ingredients and their measurements in the recipe card below.

All‑purpose flour
Granulated sugar
Salt
Instant dry yeast
Whole milk
Unsalted butter (room temperature, plus extra for brushing)
Large egg
Warm water

Directions

In a mixing bowl, combine warm water (around 110 °F / 43 °C) with sugar and instant yeast. Stir lightly and allow to sit for 5–10 minutes until foamy.
In a separate bowl, whisk together the flour and salt.
In a small saucepan or microwave, gently warm the milk; mix in softened butter until melted and slightly cooled.
Add the milk‑butter mixture and beaten egg to the yeast mixture. Stir to combine.
Gradually add the flour and salt mixture, stirring until a soft dough forms.
Turn the dough onto a lightly floured surface and knead for about 8–10 minutes, until smooth, elastic, and slightly tacky but not overly sticky.
Place the dough in a lightly buttered bowl, cover with plastic wrap or a clean cloth, and let rise in a warm place for about 1 to 1½ hours, or until doubled in size.
Punch down the dough to release air. Divide into equal portions (for instance, 12‑roll batch), shape each portion into a ball, and place in a greased baking pan, spacing slightly apart.
Cover the rolls with a cloth and let them rise again for about 30–45 minutes, until nearly doubled.
Preheat the oven to 375 °F (190 °C).
If desired, brush the tops with melted butter for extra richness.
Bake for 18–22 minutes or until tops are golden brown and internal temperature reaches roughly 190 °F (88 °C).
Remove from oven and immediately brush with more melted butter.
Allow the rolls to cool slightly before serving—they are best warm.

Servings and timing

Servings: Makes about 12 dinner rolls.
Prep time: ~20 minutes (excluding rising times).
Rise time total: ~1 hour 30 minutes (two rises).
Bake time: 18–22 minutes.
Total time: Approximately 2 hours to 2 hours 15 minutes.

Variations

Herbed rolls: Add chopped fresh herbs (such as rosemary, thyme, or parsley) to the dough or sprinkle on top before baking.
Garlic butter rolls: Mix minced garlic into the butter and brush over the tops both before and after baking.
Whole‑wheat version: Replace up to half the all‑purpose flour with whole‑wheat flour; you may need slightly more liquid.
Sweet rolls: Add a tablespoon of honey or increase sugar slightly; optionally add a cinnamon sugar topping.
Cheesy rolls: Fold in shredded cheese (cheddar, parmesan, or gruyère) into the dough or sprinkle on top before baking.

Storage/Reheating

Storage: Store in an airtight container or resealable bag at room temperature for up to 2 days. For longer storage, freeze the rolls after baking and cooling, wrapped tightly in plastic wrap and then foil, for up to 3 months.
Reheating: To reheat, thaw (if frozen), then warm rolls in a 350 °F (175 °C) oven for about 10 minutes. Alternatively, microwave single rolls for 15‑20 seconds and then finish in the oven or toaster oven to restore crust.

FAQs

What type of yeast works best?

Instant dry yeast works well because it can be mixed directly into the flour or warm liquid and rises quickly. Active dry yeast also works, though you will need to proof it in warm water for about 5–10 minutes before combining with other ingredients.

Can I use milk powder instead of fresh milk?

You may substitute milk powder reconstituted with water for liquid milk, though the flavour and richness might be slightly less pronounced. The butter will help compensate for some of that.

How do I know if the dough has been kneaded enough?

The dough should feel smooth and elastic. One test is the “windowpane test”: stretch a small piece—if it forms a thin, translucent membrane without tearing, kneading is sufficient.

What if my rolls are too dense?

Possible causes: under‑kneading, dough too cold, yeast expired, or insufficient rise time. Ensure proper kneading, adequate warmth for rising, and fresh yeast for best light texture.

Can I make these rolls dairy‑free?

Yes. Replace whole milk with a non‑dairy milk (such as soy or oat milk) and use a plant‑based “butter” or margarine. The texture may differ slightly, but still yield tasty rolls.

Can I prepare the dough ahead of time?

You can refrigerate the dough after the first rise (overnight) by covering the bowl tightly. Before baking, allow the dough to come back to room temperature and complete the second rise.

How can I check doneness without a thermometer?

The rolls should be golden brown on top. Tap the bottom of a roll—it should sound hollow. Also, when you pull rolls apart, the crumb should be moist but set, not gooey.

What if the crust is too soft or too hard?

If the crust is too soft, brushing with butter after baking adds softness but also colour. For a firmer crust, bake a little longer or raise oven temperature slightly in the final minutes. Placing a shallow pan of water in the oven during baking improves crust texture.

Can I make mini rolls or larger buns?

Absolutely. Adjust shaping and baking time accordingly: mini rolls may bake in 12‑15 minutes; larger buns or sandwich‑size rolls may require 25‑30 minutes. Monitor colour and internal temperature.

Conclusion

Buttery dinner rolls are a classic and comforting addition to any meal. With simple ingredients, a little patience for rising, and generous butter, you can produce rolls that delight with every bite. Whether you follow the basic recipe or try one of the variations, these rolls are sure to become a beloved staple in your home.