These Homemade Dinner Rolls are the perfect simple yeast rolls to make for all your holiday dinners – with my easy pro tips and tricks for fluffy and delicious dinner rolls every single time!
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Homemade Dinner Rolls make the perfect addition to any dinner table or holiday meal, and they’re surprisingly simple to make! These Homemade Dinner Rolls have the best golden brown crust and a fluffy & soft interior – they’re the perfect dinner roll know you’re going to love them as much as we do!
Ingredients for Homemade Dinner Rolls
To make these easy dinner rolls you’ll need:
- Warm milk
- Instant or Active Dry yeast
- Granulated sugar
- Melted butter
- All purpose flour
- Another egg and flaky sea salt (to brush on before baking)
Kitchen Equipment for Making Homemade Dinner Rolls
To make these rolls you’ll need these kitchen tools (affiliate links):
- Measuring Cups (liquid and dry) and Measuring Spoons
- Stand mixer fitted with the dough hook attachment (OR you can make them by hand with a wooden spoon and a large mixing bowl)
- Plastic wrap for covering the bowl
- A large mixing bowl (if you’re making them by hand)
- A baking pan
- A pastry brush (optional)
6 Pro Tips for the BEST Homemade Dinner Rolls!
- Pro Tip #1: Use Warm Milk
In order to achieve a fluffy dough that rises well, the temperature of the wet ingredients when they hit the yeast is critical: too cold, and the yeast won’t be able to grow; too hot and the liquid will kill the yeast. Both of these situations will cause your dough to be tough and dry, and you’ll be lucky if it rises at all. To help these rolls rise quickly, use warm milk that feels like the temperature of a baby’s bath water (not too hot!).
- Pro Tip #2: The Dough Should Be Sticky
Dinner roll dough should be tacky to the touch after it’s been mixed, but not so sticky that it’s very messy. It should pull away from the sides of the mixing bowl easily and the bowl should appear fairly clean. If the dough appears too sticky, continue kneading and add flour one tablespoon at a time until the dough reaches that tacky texture. Too little flour and the dough will be too sticky and will result in dense buns. Too much flour and the dough will be tough, resulting in dry, crumbly buns.
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- Pro Tip #3: Lightly Flour Your Work Surface
Turn the dough out onto a very lightly floured work surface, but be sure not to use too much flour. This makes the dough easy to roll out and it helps the surface of the dough to remain soft and pliable as you roll the dough.
- Pro Tip #4: Weigh the rolls before rolling
In order to ensure all the rolls are the same size, weigh the entire ball of dough and divide by 20 (this recipe makes 20 rolls). When I make these rolls, each piece of dough is about 49 to 51 grams before rolling.
- Pro Tip #5: Create a taut surface for the perfect rolls
For the perfect smooth surface, roll the piece of dough in your hands and continually pinch the edges down and under (be sure to flour your hands). This will create a smooth, taut surface and prevent the rolls from cracking on the top while baking.
- Pro Tip #6: Brush with Egg Wash for the perfect golden brown crust
Whisk an egg together with a few tablespoons of water and brush the mixture onto the tops of the buns just before baking. I also like to sprinkle some flaky sea salt on top. This creates the BEST golden brown crust with just a hint of salt. It’s delicious!!
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I hope you love this recipe as much as we do! Let me know in the comments below, what’s your favourite side dish for holiday meals? I’d love to know!
Kitchen Products I recommend:
Looking for more holiday recipes? You’ll LOVE these:
- Easy Crock Pot Garlic Mashed Potatoes
- Easy Vegan Green Bean Casserole
- Roasted Garlic Butter Carrots
- Apple Walnut Spinach Salad
- Roasted Beet Salad with Greens
- Maple Rosemary Roasted Sweet Potatoes
- Winter Berry Cocktail (Alcohol Free Version Included)
- Rosemary Dill Roasted Potatoes
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- 3 teaspoons instant or active dry yeast
- 1 1/4 cup warm milk just above room temperature
- 3 tablespoons granulated sugar
- 1/3 cup melted butter
- 1 egg
- 3 3/4 cups all purpose flour (plus a few extra tablespoons for kneading and rolling)
- 1 1/2 teaspoons salt
- egg wash and flaky sea salt to brush on before baking (optional)
- Add the yeast, milk and sugar to the bowl of your stand mixer fitted with the dough hook attachment (or if making by hand, to a large mixing bowl). Mix with a fork and let sit for 3-5 minutes until bubbly.
- Add the egg and melted butter and mix well.
- Add the flour and salt and mix on low speed with the dough hook until a soft dough forms.
- Continue the mixer on low speed, turning up to medium-low speed until the dough pulls away from the sides of the bowl. The dough will be soft and a little sticky – that's totally normal.
- If making the dough by hand, turn it out onto a floured surface and knead for about 4-5 minutes until a soft and sticky dough forms.
- Cover the bowl with plastic wrap and let rise in a warm, draft-free place for 1 hour or until the dough more than doubles in bulk.
- Punch the dough down and turn it out onto a lightly floured surface. Give the dough a quick knead and form it into a large ball.
- Weigh the ball of dough and divide the total weight by 20. Begin portioning out the dough according to the weight to create 20 equally-weighted pieces (mine are usually between 49 and 51 grams each). If you aren't using a kitchen scale, use a sharp knife cut the dough in half, then in half again, and then cut each of those pieces into 5 equally sized pieces.
- Roll each piece into a round ball, pinching the sides down and underneath the ball of dough to create surface tension. Place on a baking sheet that's been greased and lined with parchment paper.
- Preheat your oven to 375 degrees Fahrenheit and cover the pan of buns with a clean kitchen towel and let rise for about 20 minutes while the oven pre-heats.
- Once the oven reaches temperature (after at least 20 minutes) brush the tops of the buns very gently with egg wash (whisk an egg with 2 tablespoons of water), sprinkle with some flaky sea salt (optional) and bake for about 20 minutes or until the buns are golden brown on top.
- Let the buns cool on the pan for at least 15-20 minutes before serving.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.