Soft Dinner Rolls Recipe – Easy Homemade Rolls for Sunday Dinner

Some dishes whisper. These dinner rolls? They show up like the life of the party—golden, flaky, and unapologetically buttery. You set a basket on the table and suddenly the main course feels nervous. That’s the power of truly great dinner breads and rolls.

Here’s the magic: you only need 7 ingredients. That’s it. No wild techniques. No culinary gymnastics. Just a straightforward dough that transforms into the softest, fluffiest, pull-apart clouds you’ve ever baked. IMO, this is the sweet spot of recipes for dinner rolls—simple enough for beginners, impressive enough for everyone else.

I make these every chance I get. Sunday dinner? Obviously. Dropping off homemade foods to make life easier for friends who just had a baby? Absolutely. These yummy rolls travel well and disappear fast. I once brought a pan over “just to share” and came home with an empty dish and three recipe requests.

They bake up pillow-soft with delicate, buttery layers that practically melt the second they hit your tongue. Think King Arthur dinner rolls vibes—but fresher, warmer, and straight from your own oven. Tear one open and watch the steam rise. Go ahead, add a swipe of butter. Or don’t. They honestly don’t need it.

They’re perfect for easy Sunday dinners families look forward to all week. They double as homemade slider rolls for leftovers. And yes, they absolutely earn a spot among your favorite Christmas breads to make.

New to yeast? Don’t sweat it. I break everything down so you can prep ahead, bake with confidence, and pull off rolls easy homemade style. Once you make them, fair warning: everyone will expect them on repeat. And honestly? You won’t mind one bit.

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Soft Dinner Rolls Recipe – Easy Homemade Rolls for Sunday Dinner

Prep Time: 3 hours 25 minutes Bake Time: 22 minutes Total Time: 3 hours 45 minutes Makes: 14–16 rolls Course: Main Dish Author: Alma Rating: ⭐ 4.8 (16 ratings)

Ingredients

• 1 cup (240 ml) whole milk, gently heated to about 110°F (43°C)
• 2 1/4 teaspoons instant yeast (1 packet)
• 2 tablespoons granulated sugar, separated
• 1 large egg, room temperature
• 1/4 cup (56 g) unsalted butter, softened and cut into small chunks
• 1 teaspoon salt
• 3 cups (390 g) bread flour or all-purpose flour, measured correctly
• Optional glaze: 2 tablespoons melted butter mixed with 1 tablespoon honey

Directions

1. Start by activating the yeast. In the bowl of a stand mixer, combine the warm milk, yeast, and 1 tablespoon of the sugar. Stir lightly, then cover and let it sit for about 5 minutes until slightly foamy. If you don’t have a stand mixer, simply use a large mixing bowl and mix everything by hand with a sturdy wooden spoon or silicone spatula.
2. Once the yeast mixture is ready, add the remaining sugar, egg, softened butter pieces, salt, and 1 cup of the flour. Using a dough hook or paddle attachment, mix on low speed for about 30 seconds. Scrape down the sides of the bowl, then gradually add the rest of the flour. Continue mixing on medium speed for about 2 minutes, or until the dough gathers together and starts pulling away from the sides.
3. The dough should feel soft and slightly sticky but still easy to handle. If it’s overly wet, sprinkle in extra flour one tablespoon at a time until it becomes workable. Be careful not to add too much—too much flour can make the rolls dense instead of fluffy.
4. Next, knead the dough. If using a mixer, keep it running for another 5 minutes. If kneading by hand, transfer the dough to a lightly floured surface and knead for about 5 minutes until smooth and elastic. Add small amounts of flour only if the dough sticks too much to your hands or the counter. Properly kneaded dough will feel soft and spring back slowly when pressed with your finger. You can also stretch a small piece of dough gently—if it stretches thin enough to let light pass through without tearing, it’s ready to rise.
5. For the first rise, lightly grease a large bowl with oil or nonstick spray. Place the dough inside and turn it to coat all sides. Cover the bowl with plastic wrap, foil, or a clean towel. Let it rise in a warm place for 1 to 2 hours, or until it doubles in size.
6. Meanwhile, prepare your baking pan. Grease a 9×13-inch pan, two 9-inch round or square pans, a cast iron skillet, or line a baking sheet with parchment paper.
7. Once the dough has doubled, gently punch it down to release the trapped air. Divide it into 14 to 16 equal portions—perfection isn’t necessary. Shape each piece into a smooth ball by tucking the edges underneath and rolling lightly in your hands. Arrange the dough balls evenly in your prepared pan.
8. Cover the shaped rolls and allow them to rise again for about 1 hour, or until they look puffy and expanded.
9. Before baking, adjust your oven rack to a lower position and preheat the oven to 350°F (177°C). Placing the rolls lower in the oven helps prevent the tops from browning too quickly.
10. Bake for 20 to 25 minutes, turning the pan halfway through for even coloring. The rolls are ready when the tops are beautifully golden brown. If they start browning too fast, loosely cover with foil.
11. Remove from the oven and, if desired, brush the warm rolls with the honey butter mixture for a glossy, slightly sweet finish. Let them cool briefly before serving.
12. Store any leftover rolls in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

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