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closeup of homemade dinner rolls with butter and sea salt

Soft and Fluffy Homemade Dinner Rolls

If you've never made homemade dinner rolls, this is the recipe for you. Follow these easy step-by-step instructions on how to knead, shape, proof, and bake the best dinner rolls you've ever had!
4.89 from 18 votes
Prep Time: 10 mins
Cook Time: 25 mins
Rising Time: 3 hrs
Serves: 30 Rolls
Calories: 191kcal


Soft Dinner Rolls

  • 16 ounces (454 g) whole milk warmed to 109ºF
  • 1 large egg room temperature
  • 1 Tablespoon (15 g) sugar
  • 10 grams (10 grams) active dry yeast or instant yeast (see notes)
  • 30 ounces (850 g) Bread flour or all-purpose flour
  • 1 Tablespoon (15 g) salt
  • 5 ounces (142 g) butter softened but not melted

Egg Wash

  • 1 large egg
  • 1 Tablespoon (15 g) water

For the rolls

  • 2 Tablespoons butter melted
  • 1 Tablespoon flakey sea salt


  • Stand Mixer
  • dough hook
  • Thermometer


Egg Wash Instructions

  • Combine 1 egg with 1 Tablespoon water and whisk until smooth

Dinner Roll Instructions

  • First, warm your milk in the microwave or on the stovetop until it reaches 109ºF.
  • Combine the warm milk with your sugar, and then add the dried yeast.
  • Give it a stir and set it aside for about 10 minutes. You should start to see some bubbles growing on the surface, a good sign the yeast has been activated!
  • Next, in the bowl of your stand mixer, add your flour to the bowl with the egg and your yeast mixture.
  • Mix with the dough hook on low speed (setting 1 on my Bosch Mixer, setting 2 on a KitchenAid) until everything is blended.
  • Then, add your butter and salt to the bowl.
  • Continue mixing on low speed (setting 1 on my Bosch Mixer, setting 2 on a KitchenAid) for 10-12 minutes or until the dough ball pulls away from the bowl and is firm and elastic. Touch the side of the dough ball, does it spring back? It’s ready. If it still seems very soft and oozes between your fingers, it has not developed enough gluten. Keep mixing. 
  • Place the dough into a lightly oiled bowl.
  • Cover the bowl with a tea towel and set it in a warm place (but not too warm) for 90 minutes or until it doubles in size (30 minutes for instant yeast). Too much warmth will kill the yeast. And if it’s too cold, it won’t grow quickly. The idea environment is about 80ºF.
  • Once the dough is done rising, poke two fingers down into the top of the dough. If the hole stays and the dough does not spring back, then the dough has risen enough. If the dough bounces back, then it needs more time to rise.
  • Take the dough out of the bowl and divide it into thirty, 2-ounce pieces of dough. I weigh mine, but you can eyeball it if you want.
  • Fold the edges of the dough under itself until all the top of the dough is smooth.
  • Place into the pan in four rows.
  • Next, cover them with a towel and let them rise for one hour or until they have doubled in size. If the room is hot they might rise faster. If the room is cold they might take more time. Just keep an eye on them. If you want to save the rolls for the next day, cover them in plastic wrap and put them in the fridge. The cold air stops them from rising. Bring them out two hours before you need to bake them and give them time to rise before baking. Remember, they are cold so they will take a little longer to rise. 
  • Once the rolls are nice and puffy (30 minutes for active dry yeast, 10 minutes for instant yeast) you can bake them!
  • Brush the tops of the dough with your egg wash.
  • Bake them in the oven at 350ºF for 25-30 minutes or until nice and golden brown. Don’t under-bake them or they will be doughy in the center.
  • When they’re done baking, brush them with melted butter and add a sprinkle of sea salt. Serve warm!


Important Things To Note Before You Start
  1. Use a scale to weigh your ingredients (including liquids) unless otherwise instructed (Tablespoons, teaspoons, pinch etc). Metric measurements are available in the recipe card. Scaled ingredients are much more accurate than using cups and help ensure the success of your recipe. 
  2. Practice Mise en Place (everything in it’s place). Measure out your ingredients ahead of time and have them ready before you start mixing to reduce the chances of accidentally leaving something out.
  3. When proofing the dough, I turn my oven on to 170ºF and open the door. Then, I place my dough on the oven door near the opening of the oven to proof (i.e. not INSIDE of the oven).
  4. You can use Instant yeast, but you will want to let your dough proof for only 30 minutes the first time and then 10 minutes after you shape your rolls before baking.
  5. There is no need to bloom instant yeast in milk. Just add the yeast to the flour, and add the milk mixture to the flour mixture before you mix as directed.


Serving: 1roll | Calories: 191kcal (10%) | Carbohydrates: 27g (9%) | Protein: 6g (12%) | Fat: 6g (9%) | Saturated Fat: 4g (20%) | Cholesterol: 32mg (11%) | Sodium: 349mg (15%) | Potassium: 70mg (2%) | Fiber: 1g (4%) | Sugar: 2g (2%) | Vitamin A: 204IU (4%) | Calcium: 31mg (3%) | Iron: 1mg (6%)