The softest dinner rolls you'll ever have.
Easy 7 ingredient soft dinner rolls – they practically melt in your mouth. If you’re looking for a fool-proof recipe, this is the one. Typically served as a side dish, these buttery soft petite rounds are just as irresistible on their own. Brushed with honey butter and sprinkled with flaky sea salt, all I have to say is good luck eating just one.
Why you'll love my recipe.
Quick and easy preparation
Directions are very straightforward and easy to follow. You will be blown away at how amazing it will turn out on your first try!
Extremely soft and fluffy
It doesn’t get softer than this. Each dinner roll is so fluffy, it practically melts in your mouth with every bite.
Healthier than store bought
Did you know a typical store bought bread has over 15 ingredients?! Most of which contain additives, emulsifiers and preservatives. My recipe has only 7 wholesome and fresh ingredients. Never any extra stuff.
Ingredient notes.
Flour
Bread flour is preferred and works best. My brand is imported from Canada and I purchase it from a local wholesale store but Costco has some great options too. Read more about the different types of flour here.
Milk
Whole milk or 2% works fine.
Salt
Salt adds a little flavor to the bread. I rarely ever use table salt in my recipes. When you see salt, think sea salt. Table salt often contains additives and anti-caking agents, which affects quality of your baked goods. Table salt is also saltier and is not an equal substitute for other salts.
Yeast
This recipe uses instant yeast but you may use active dry yeast instead. See my notes in the recipe for special instructions. Read more about the different types of yeast here.
Butter
Adds moisture and creates a tender crumb.
Honey
Honey has many important jobs in this recipe. It contributes to the golden crust, adds slight flavor and helps naturally slow down mold growth.
Egg
Eggs add richness and a tender crumb, providing structure and shape to the rolls.
For the rest of the ingredients, please see the recipe index card below!
What type of yeast should I use?
This recipe uses instant yeast but you may use active dry yeast instead. See my notes in the recipe for special instructions. You can substitute one for the other at a 1:1 ratio but keep in mind, proofing time will differ. Read more about the different types of yeast here.
How to activate yeast.
If using active dry yeast, first measure 240ml or 1 cup of the warm milk from the recipe in a wide mouth cup or bowl. Add in a teaspoon of sugar and sprinkle the yeast on top. Whisk together to combine and let it sit for 8-10 minutes until foamy and bubbly on top. Then, add the yeast mixture to the dry ingredients, along with the remainder of the liquid and proceed with baking directions. For extended instructions, see Active Dry Yeast vs. Instant Dry Yeast blog post.
Watch the full recipe tutorial on YouTube.
Sample schedule.
Room temperature first rise, room temperature second rise.
Once the dough is mixed, transfer to a large bowl. Lightly coat the bowl and surface of the dough with oil. This prevents the dough from sticking to the sides and allows it to rise without restraint. Cover the bowl with loosely plastic wrap and leave it in a warm spot to proof for 1 to 1½ hours until doubled in size. The second rise in the baking pan may only take 40 minutes but up to 1 hour, depending on the temperature of the room. The warmer the environment, the quicker the rise.
Make ahead option.
To make ahead the day of, the dough balls can be shaped, arranged in the baking tray, covered with lightly greased plastic wrap and immediately placed in the refrigerator. Do not let them rise at room temperature in this step. They can rest in the refrigerator for 4 hours but up to 12 hours. They will rise a little bit in the fridge. When you’re ready, take the rolls out in time to come to room temperature, which can take about an hour but up to two hours. Let them rise until puffy and doubled in size. Bake as directed in the recipe.
Why should I weigh my flour?
Measuring flour may seem like the most basic kitchen task but you’d be surprised how many people don’t know how to measure the right way. Understanding the importance of measuring flour by weight rather than volume is crucial for achieving accurate results in baking.
Unlike other ingredients, flour can significantly change the overall structure, texture and quality of your baked goods, especially bread. This introduction sets the stage for why weight matters when working with flour. Read all about my expert tips in my blog post How to Measure Flour. My number one tip is get a scale. It takes away the guessing game and gives you consistent results every single time. Shop my exact kitchen scale for baking here. (Affiliate link)
Can I mix the dough by hand?
You can easily make dinner rolls without a stand mixer but be prepared to work your arms! Once you’ve mixed the ingredients together to form a dough ball, knead with dry hands for 5-7 minutes until smooth, soft and tacky but not sticky. Dust with flour as needed.
Why is my dough not rising?
There is nothing more frustrating than dough that refuses to rise. Below are four common reasons why your dough is not rising and practical solutions to get your dough back on track.
Yeast issues
The problem
Yeast is the driving force behind the rise but if it’s expired, stored improperly or not activated correctly, you dough won’t rise.
How to fix it
Check freshness. Store yeast in a dry cool place and check the expiration date. Opened yeast should be stored in the refrigerator. Mix your yeast with warm milk or water and a pinch of sugar. Within 5-10 minutes, it should foam. No foam? The yeast is dead – replace it!
Temperature problems
The problem
Most dough is sensitive to temperature. If it’s too cold, the yeast slows down or stops working entirely.
How to fix it
Create the ideal environment for the dough to rise. Typically, your kitchen counter should be just fine! If your kitchen is drafty, use the oven method. Set the oven to 200°F for a few minutes, then turn it off. Leave it alone for a few minutes. The oven should feel toasty, not hot. If it feels too hot, crack the door and wait for it to slightly cool down. The ideal oven temperature inside should be between 70°F to 80°F. Place the bowl of dough wrapped in plastic wrap and a damp kitchen towel on the center rack. Make sure the oven is off first! Check the bowl warmth after a few minutes. Make sure its not too hot. Extreme heat kills yeast. Keep liquids and proofing environments under 120°F.
Too much sugar or salt
The problem
Excess sugar can dehydrate yeast and too much salt can inhibit yeast activity.
How to fix it
Follow the recipe and measure precisely. My dough recipe is less sweet than most. Mix the salt and sugar in the dry ingredients before adding the yeast. This helps the yeast avoid direct contact with the salt during activation.
Undeveloped gluten
The problem
In order for the dough to rise, it requires a well-developed gluten network to trap air and rise. Insufficient kneading results in flat dough.
How to fix it
Knead properly and be patient. Enriched doughs with eggs and butter take longer to knead. Anywhere between 5-7 minutes of kneading is the sweet spot for these rolls. Knead until the dough is smooth, elastic and tacky but not too sticky. And most importantly, give the dough enough time to rise. Sometimes dough simply just needs more time.
Expert tips for making soft dinner rolls.
Do not move the rolls
Now that I have your attention, let me explain. In the second rise when the dough balls are rising in the baking pan, they will get puffy and expand. If you try to move or re-shape the balls in any way once they’ve grown, they may deflate a little. Arrange them in the pan and let them be.
Do not rush the rise
If the dough doesn’t have enough time to rise, they won’t reach their fullest, fluffy potential. Follow the recipe directions for best results.
Shape and divide properly
Please see my step-by-step photos how to shape the dinner rolls below. The best practice for making dinner rolls is using a scale to weigh each dough ball. You can eyeball this process but if you notice the dough balls are significantly uneven, use a scale. We don’t want people fighting over which roll is the biggest and we definitely don’t want unevenly baked rolls.
How to make soft dinner rolls.
The section below is a quick overview of how to make this recipe. For full details, see recipe index card below!
Make the dough
Using a stand mixer will make the bread making process a lot easier but feel free to knead by hand.
Let it rise
This first rise is called bulk fermentation. It allows the yeast to ferment the dough, developing flavor and helping the gluten structure form. You’ll know it’s ready when it’s doubled in size.
Shape the dough
Refer back to my step-by-step photos and full video tutorial.
Let it rise
This second rise is called proofing. It occurs after the rolls are shaped. This shorter rise allows the dough to develop a little more volume and improves the final structure. You’ll know it’s ready the balls are fluffy and doubled in size.
Bake
Depending on the strength of your oven, these dinner take less only 20 minutes to bake!
What is the best pan to use?
You can use any non-stick pan you have on hand, preferably 9″x13″ size. This size fits all 12 dinner rolls perfectly snug. If you double my recipe, a half sheet pan works great. Glass is a very poor conductor of heat and I do not recommend it when making any type of bread. I love my non-stick baking pans from USA Pans. I use it for all my focaccia recipes too. Shop my exact 9″x13″ Baking Pan here (Affiliate link)
How to shape the dough.
Step 1
Weigh the dough balls, about 65g each. Working with one ball at a time, use your fingertips to gently flatten into a square. Then, grab the four corners and pinch the seams together at the top.
Step 2
It will resemble a cute dumpling.
Step 3
Flip the ball seam side down and with the back of your palm, use the resistance of the surface to move in a circular motion. This smooths out the round shape.
Step 4
Repeat until all the dough pieces are rolled. Cover loosely with plastic wrap or a light tea towel until puffy and doubled in size.
Can I make dinner rolls ahead of time?
To make ahead the day of, the dough balls can be shaped, arranged in the baking tray, covered with lightly greased plastic wrap and immediately placed in the refrigerator. Do not let them rise at room temperature in this step. They can rest in the refrigerator for 4 hours but up to 12 hours. They will rise a little bit in the fridge. When you’re ready, take the rolls out in time to come to room temperature, which can take about an hour but up to two hours. Let them rise until puffy and doubled in size. Bake as directed in the recipe.
How to store leftovers.
Although we recommend enjoying these baked rolls same day, they store well at room temperature for up to 2 days. Place leftovers in an airtight container or resealable bag to prevent them from drying out. Do not use a paper bag or towel. When properly stored, these rolls are extremely soft, even the next day. You may also freeze leftovers and reheat in the oven before serving.
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Soft Dinner Rolls
Ingredients
- 3½ cups bread flour
- 1 cup warm milk
- 1 large egg for the dough
- 4 Tablespoons softened butter
- 2 Tablespoons honey
- 2 teaspoons instant yeast
- 2 teaspoons sea salt
- 1 Tablespoon unsalted butter softened, for coating the pan
- 1 large egg for the egg wash
For the tops:
- 1 Tablespoon unsalted butter melted, for the tops
- Flaky sea salt to taste
- Honey optional
Instructions
- Read my expert tips and watch the video tutorial before beginning. I suggest using metric measurements and weighing the dry and wet ingredients for best accuracy.Note: Toggle between US customary and metric buttons above in the ingredients section for exact flour weight in grams.
- Add the dry ingredients into a stand mixer bowl. Use the dough hook attachment.Note: This recipe uses sea salt, which has larger, coarser grains compared to fine table salt. This affects the quantity of salt and the saltiness in the bread. If you don't have sea salt, reduce the salt measurement to 1 teaspoon.3½ cups bread flour, 2 teaspoons instant yeast, 2 teaspoons sea salt
- While the mixer is on, slowly add the milk, egg, butter and honey. Knead on slow speed for 5-7 minutes until the dry and wet ingredients are fully incorporated, smooth and combined. The dough will start pulling away from the sides of the bowl. It will feel tacky but not sticky. Oil your fingers to make handling the dough more manageable.Note: If you do not have a stand mixer, mix the ingredients together with a wooden spoon until combined. Then, transfer to a clean work surface and knead for 5-10 minutes until smooth, soft and elastic. Dust lightly with flour if the dough is too sticky.1 cup warm milk, 1 large egg, 4 Tablespoons softened butter, 2 Tablespoons honey
- Remove the dough from the edges of the mixing bowl, form into a round shape and place back into the bowl. Lightly drizzle the bowl edges and dough with oil. This prevents the dough from getting stuck on the edges when rising. Cover with plastic wrap and place in a warm spot for about 1 to 1½ hours until doubled in size. Note: This first rise is called bulk fermentation. It allows the yeast to ferment the dough, developing flavor and helping the gluten structure form.
- Prepare a 9"x13" pan with parchment paper and spread softened butter on the entire inside surface. Set aside.1 Tablespoon unsalted butter
- Punch the dough down and transfer to a clean, dry work surface. Do not add flour.
- Divide the dough equally into 12 pieces, about 65g each. Use a scale for best results. Weigh the entire dough ball, then divide that number by 12. If you want to make smaller rolls, divide the entire dough ball into 14 or 16.
- Working with one dough piece at a time, use your fingertips to gently flatten the dough into a rectangle.
- Gently pinch a seal where the edges come together.
- Flip the seam side down and use the back of your palm to shape and form into a round circle. Arrange each dough ball in the pan, seam side down.
- Loosely cover with plastic wrap and let it rise for at least 30 minutes but up to one hour, depending on the temperature of the room. Note: This second rise is called proofing. It occurs after the dinner rolls are shaped. This shorter rise allows the dough to develop a little more volume and improves the final structure.
- In the last 15 minutes while the dough is rising, preheat the oven to 350°F.
- Remove the plastic wrap and brush the tops with egg wash. Bake on the center rack for 23-25 minutes until the tops are golden brown. Pans with high edges may need an additional few minutes to brown. Brush the tops with melted butter and a pinch of flaky sea salt. Transfer to a rack to cool. This bread is very soft and fluffy. Best served immediately. Optional: You may brush the tops with a bit of honey for a hint of sweetness. Not required but highly recommended!!1 large egg, 1 Tablespoon unsalted butter, Flaky sea salt, Honey
Notes
- If using active dry yeast, first measure 240ml or 1 cup of the warm water from the recipe in a wide mouth cup or bowl. Add in a teaspoon of sugar and sprinkle the yeast on top. Whisk together to combine and let it sit for 8-10 minutes until foamy and bubbly on top. Then, add to the dry ingredients, along with the remainder of the water and proceed with baking directions. For extended instructions, see Active Dry Yeast vs. Instant Dry Yeast blog post.
- Although we recommend enjoying these freshly baked rolls same day, they store well at room temperature for up to 2 days. Place leftovers in an airtight container or resealable bag to prevent them from drying out.
- You can use any non-stick pan you have on hand, preferably 9"x13" size. This size fits all 12 dinner rolls perfectly snug. If you double my recipe, a half sheet pan works great. Glass is a very poor conductor of heat and I do not recommend it when making any type of bread. I love my non-stick baking pans from USA Pans. I use it for all my focaccia recipes too. Shop my exact 9"x13" Baking Pan here (Affiliate link)
Nutrition
The provided nutritional value above is an estimate per serving. 100% accuracy is not guarenteed. Please see Nutrition Information Disclaimer in our Privacy Policy.
Nutrition Information Disclaimer
We had these rolls for dinner as a test trial for Thanksgiving. Let’s just say this recipe is no longer a trail but a weekly occurrence at our dinner table. I don’t know why I was so intimidated with making bread because Patricia makes it so easy for us to succeed on our first try!
That makes us at Bake Cook Repeat very happy!! Thank you for trusting our recipes. 🙂
These are so fluffy perfect for Thanksgiving!
Yay! We think so too. 🙂
Perfect! Thanks!
These dinner rolls look amazing, is there a way to make them without egg? Could it be possible to increase the amount of butter?
Hi Jitesh, I have not tried this recipe without egg but I have made other bread recipes similar to my dinner rolls without it. The result is still delicious and soft. No need to increase the butter. Let me know if you try it!
Would these make good hamburger buns? Maybe I could make 8 instead of 12 so the are closer to the standard burger bun size?
I think they would make wonderful hamburger buns! Be mindful to shape in the same was as my dinner rolls to maintain the typical high and round shape. Bake time may vary by a few minutes. I hope this helps. 🙂
Once again another amazing bread recipe from Patricia. These rolls are honestly the best I’ve made. I’ve tried a few recipes, and this one is the topper. My 6 year old is my bread guy and he said these are SO good. We ate the whole batch in one sitting! They’re also perfect for sliders or sandwiches for kids lunches!
Thank you for such a lovely review, Lavi! We’re so happy to make things a little easier in the kitchen. 😉
This was the first recipe I tried from Patricia’s blog. I was a little nervous about the process of forming the little balls but it turned out to be sooo easy! And so relaxing! The final result was divine.
I recommend this from the bottom of my heart!
I can’t wait to try more of these recipes!
Thank you for the lovely review, Maria! We hope you stay awhile and enjoy some more of our delicious recipes. Happy baking! 🙂
This recipe and related directions were quite good, the rolls turned out just like the photos! I don’t have a stand mixer so could have used a bit more help with kneading instructions – but the result was super soft, flavorful rolls. They were a bit sweet for my taste, so I’d probably cut back on the honey glaze in the future, or maybe just use butter on half for those who want a more savory roll.
Hi Amy! Thank you so much for your lovely review! I will add a detailed section for an alternative method to mixing. 🙂
I had to try these dinner rolls when I saw them posted on Instagram. They were so easy to make. I’m shocked at how fluffy they tasted. I didn’t think I could ever make bread this soft. Thank you for the amazing bread recipe again! You’re the bread queen.
Hi Dae, wow thank you for the lovely review! This put a smile on our face. 🙂