Why You’ll Love This Recipe

These homemade dinner rolls are light, airy, and perfectly golden brown. The dough is enriched with butter and eggs, giving the rolls a soft and slightly sweet flavor that pairs wonderfully with savory dishes. The best part? These rolls are simple to make, thanks to the use of a stand mixer, and can be customized with a soft, buttery finish by brushing them with melted butter right out of the oven. Plus, with 24 rolls, you’ll have enough to serve a crowd!

Ingredients

2 cups milk (whole or 2%)
2 tablespoons instant dry yeast
1/4 cup granulated sugar
2 teaspoons salt
6 tablespoons salted butter, softened
2 large eggs
6 cups all-purpose flour
1 tablespoon salted butter, melted

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Microwave 2 cups of milk in 30-second increments until it reaches 100°F to 110°F, or warm it in a small saucepan on the stove.
In the bowl of a stand mixer fitted with a dough hook, combine the warm milk, 2 tablespoons instant dry yeast, 1/4 cup granulated sugar, 2 teaspoons salt, 6 tablespoons salted butter, 2 large eggs, and 5 1/2 cups of the flour.
Turn the mixer on low speed. Once the flour begins to incorporate into the dough, increase the speed to medium. Slowly add the remaining 1/2 cup of flour until the dough pulls away from the sides of the bowl. The dough should be slightly sticky and soft. Adjust the flour as needed.
Transfer the dough to a lightly greased bowl. Cover it with a towel or plastic wrap and let it rise until doubled in size, about 90 minutes.
Lightly grease a large 13×18-inch baking sheet or two 9×13 pans. Punch down the dough and divide it into 24 equal pieces. Roll each piece into a smooth ball.
Place the rolls on the prepared baking sheet. Cover and let them rise until doubled in size, about 1 hour.
Preheat the oven to 375°F (190°C). Bake the rolls for 12 to 14 minutes, or until lightly browned.
Just before the rolls are done, melt 1 tablespoon of salted butter. Remove the rolls from the oven and brush with the melted butter. Let them rest for 15 minutes before transferring them to a wire cooling rack.

Servings and Timing

Prep Time: 3 hours
Cook Time: 12 minutes
Total Time: 3 hours 12 minutes
Servings: 24 rolls

Variations

Herbed Rolls: Add 1 tablespoon of dried herbs (such as rosemary or thyme) to the dough before mixing it in the stand mixer for a fragrant twist.
Garlic Butter Rolls: After brushing the rolls with melted butter, sprinkle them with garlic powder or even minced garlic for an extra layer of flavor.
Sweet Rolls: For a sweeter version, drizzle the rolls with icing made from powdered sugar and milk after they’ve cooled.
Mini Rolls: If you prefer smaller rolls, divide the dough into 30-36 pieces instead of 24 for mini versions.

Storage/Reheating

Store leftover rolls in an airtight container at room temperature for up to 3 days. To keep them fresh longer, you can freeze them. Wrap the rolls tightly in plastic wrap or foil, then place them in a freezer bag for up to 3 months. To reheat, thaw them at room temperature for a few hours, then warm them in the oven at 350°F for about 5-10 minutes.

FAQs

1. Can I make these rolls without a stand mixer?

Yes, you can knead the dough by hand, but it will take a bit more time and effort. The dough should be kneaded for 8-10 minutes until it becomes smooth and elastic.

2. Can I use active dry yeast instead of instant yeast?

Yes, you can use active dry yeast. However, you will need to activate it by dissolving it in the warm milk with the sugar for about 5-10 minutes before proceeding with the rest of the recipe.

3. Can I use non-dairy milk?

Yes, you can substitute dairy milk with a non-dairy alternative like almond, soy, or oat milk. Make sure to choose an unsweetened version to avoid altering the flavor.

4. How do I know when the dough has risen enough?

The dough should be about doubled in size and should feel light and puffy when you gently press on it. If it springs back slowly, it’s ready for the next step.

5. Can I make these rolls ahead of time?

Yes, you can make the dough the night before and refrigerate it after the first rise. In the morning, let it come to room temperature, punch it down, shape it into rolls, and proceed with the second rise and baking.

6. How can I make the rolls extra soft?

For extra-soft rolls, make sure you don’t overbake them. Also, brushing them with melted butter after baking helps keep them soft and adds flavor.

7. Can I freeze the dough before baking?

Yes, you can freeze the dough after the first rise. Shape the dough into rolls, place them on a baking sheet, and freeze them. Once frozen, transfer them to a freezer bag. When you’re ready to bake, let them thaw and rise before baking.

8. How do I prevent the rolls from sticking to the baking sheet?

Grease the baking sheet well, or line it with parchment paper to prevent the rolls from sticking. Alternatively, you can use a silicone baking mat.

9. Can I make these rolls without eggs?

Yes, you can make these rolls without eggs. Substitute the eggs with flax eggs or another egg replacement of your choice, though it may slightly change the texture.

10. What can I serve these rolls with?

These rolls pair wonderfully with soups, salads, roasted meats, and anything that could use a bit of bread. They also make great sandwich rolls or can be enjoyed with butter and jam.

Conclusion

The Best Homemade Dinner Rolls Ever are sure to become a staple in your kitchen. With their soft, pillowy texture and slight buttery sweetness, they’re perfect for any occasion. Easy to make and even easier to eat, these rolls are bound to impress family and friends. Plus, they freeze beautifully, so you can always have a batch ready to go when you need them. Enjoy!