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Soft Homemade Dinner Rolls

Close-up of freshly baked, golden brown homemade dinner rolls topped with melted butter or glaze in a white ceramic dish.
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Make soft, pillowy dinner rolls from scratch for your next family meal. This recipe uses simple steps to achieve tender, buttery results.

Ingredients

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  • 1 cup warm milk (105-115°F)
  • 2 1/4 teaspoons active dry yeast
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 1 teaspoon salt
  • 2 large eggs, room temperature
  • 3 1/2 to 4 cups all-purpose flour
  • 2 tablespoons melted butter, for brushing

Instructions

  1. Pour the warm milk into a large bowl. Sprinkle the yeast over the milk and let it sit for 5 minutes until foamy. This proves the yeast.
  2. Add the sugar, softened butter, salt, and eggs to the yeast mixture. Mix until just combined.
  3. Gradually add the flour, one cup at a time, mixing until a shaggy dough forms.
  4. Turn the dough out onto a lightly floured surface. Knead by hand for 8 to 10 minutes, or use a stand mixer with a dough hook for 6 to 8 minutes, until the dough is smooth and elastic. Add only enough flour to prevent sticking.
  5. Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a clean towel and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  6. Gently punch down the risen dough. Divide the dough into 12 equal pieces.
  7. Shape each piece into a smooth ball. Place the balls close together in a greased 9×13 inch baking pan. They should be touching for pull-apart rolls.
  8. Cover the pan loosely and let the rolls rise again for 30 to 45 minutes, or until puffy.
  9. Preheat your oven to 375°F (190°C).
  10. Bake for 15 to 18 minutes, or until the tops are golden brown.
  11. Immediately brush the tops of the hot rolls with the 2 tablespoons of melted butter. Serve warm.

Notes

  • For a shinier crust, brush the tops with one beaten egg mixed with 1 teaspoon of water before baking instead of butter.
  • You can make this dough ahead. After the first rise, punch it down, wrap it tightly, and refrigerate for up to 24 hours. Allow the dough to warm up slightly before shaping.
  • Use warm milk to activate the yeast; water that is too hot will kill the yeast.

Nutrition

Find it online: https://miameal.com/homemade-dinner-rolls-soft-pillowy-recipe/