Warm buttery Classic Dinner Rolls with a crisp outside and soft inside that go great with just about any meal!
Delicious Dinner Rolls for Bread Lovers
These buttery Classic Dinner Rolls are simple and the perfect accompaniment to any meal. They’re crisp on the outside, soft on the inside, and buttery throughout. Served warm with a spread of butter alongside a hearty meal or a bowl of soup, it’s a beautiful thing.
Rolls for Bread Lovers
A meal without bread always feels like it’s missing something for some reason. I grew up with a basket of rolls or a loaf of bread on the table so my tummy just expects it. And how are you supposed to completely clean your plate without a little bread to sop up all the remaining sauce or gravy?!
What Do I Need to Make Basic Yeast Dinner Rolls?
- All-purpose flour
- Active dry yeast
- Granulated sugar
- Salt
- Unsalted butter
- Warm water
- Milk
- Electric mixer with whisk and paddle attachments
- Baking Sheet
How to Make Dinner Rolls
- In the bowl of an electric mixer fitted with the whisk attachment, add the flour, yeast, sugar and salt. Whisk on low until well mixed. Switch to the paddle attachment.
- In a large microwave safe bowl, melt 1/4 cup butter for about 60 seconds. Remove and immediately whisk in the warm water and milk. Add to the dry ingredients in the mixing bowl and beat with the paddle attachment on low speed until just combined and then on medium until a soft dough forms and sticks to the paddle, about 5 minutes.
- Place dough in a buttered bowl and cover with plastic wrap. Let rise in a warm place for 1 to 1.5 hours, until doubled in size.
- Gently press down into the dough to release some air.
- Divide dough into 20 balls and place about an inch apart on a buttered baking sheet. Cover with plastic wrap and let rest while you preheat the oven to 375°F. Melt remaining 1/4 cup butter.
- Once oven is ready, remove plastic wrap and brush rolls with melted butter.
- Bake for about 20 minutes or until golden brown on the outside.
Make Ahead Hint!
Making these rolls in advance?
To refrigerate overnight, first prepare the recipe through the point of dividing the dough into the 20 balls. Then place the balls on the buttered baking sheet. Cover with plastic wrap and place in the refrigerator for up to 24 hours.
Before you’re ready to bake them, let them sit out on the counter to come to room temperature for 45-60 minutes. Then uncover and proceed with brushing them with the melted butter and baking them as directed.
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How to Store Dinner Rolls
Store leftover rolls in an airtight container or plastic bag at room temperature for up to 5 days.
Nothing compares to home-baked bread, y’all! If you make these Dinner Rolls, be sure to snap a picture and tag me on Instagram @thebakermama so I can see! 😍 I just love seeing how inspired and creative y’all get with the recipes I share. Enjoy!
xoxo,
Dinner Rolls
- Prep Time: 30 mins
- Dough Rising Time: 1 hour 30 mins
- Cook Time: 20 mins
- Total Time: 2 hours 20 mins
- Yield: 20
- Category: Bread
Description
Warm buttery Dinner Rolls with a crisp outside and soft inside that go great with just about any meal!
Ingredients
- 4 cups all-purpose flour
- 1 (1/4 ounce) package active dry yeast (2 and 1/4 teaspoons)
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 1/2 cup unsalted butter, divided
- 3/4 cup warm water
- 1 cup milk
Instructions
- In the bowl of an electric mixer fitted with the whisk attachment, add the flour, yeast, sugar and salt. Whisk on low until well mixed. Switch to the paddle attachment.
- In a large microwave safe bowl, melt 1/4 cup butter for about 60 seconds. Remove and immediately whisk in the warm water and milk. Add to the dry ingredients in the mixing bowl and beat with the paddle attachment on low speed until just combined and then on medium until a soft dough forms and sticks to the paddle, about 5 minutes.
- Place dough in a buttered bowl and cover with plastic wrap. Let rise in a warm place for 1 to 1.5 hours, until doubled in size. Gently press down into the dough to release some air.
- Divide dough into 20 balls and place about an inch apart on a buttered baking sheet. Cover with plastic wrap and let rest while you preheat the oven to 375°F. Melt remaining 1/4 cup butter.
- Once oven is ready, remove plastic wrap and brush rolls with melted butter. Bake for about 20 minutes or until golden brown on the outside.
I need more than 20 rolls, but not 40 rolls. Will this recipe still work if I increase the ingredients by half? I’d love some feedback before I go to the effort. Thanks!
Hi Sharon! Yes, you can definitely increase the ingredients by half. I would recommend writing the recipe out with the increase in ingredients before you get started so you’re sure to follow each ingredient exactly when preparing the rolls. Enjoy!
Could the dough balls be refrigerated and baked off the next day?
Hi, Sally! Yes! Just prepare the recipe to the point of dividing the dough into the 20 balls and place on the buttered baking sheet. Cover with plastic wrap and then place in the refrigerator for up to 24 hours. Before you’re ready to bake them, let them sit out on the counter to come to room temperature for 45-60 minutes. Then uncover and proceed with brushing them with the melted butter and baking them as directed. Hope this helps! Enjoy!
Oh goodness. I did something terribly wrong. One my dough didn’t form a ball before putting it in the bowl. After an hour and a half of rest, it did double in size, but it’s super sticky. Any suggestions? Was I supposed to mix the dry active yeast according to package directions? I followed your recipe step by step. Thanks!
Hi Sarah! I’m sorry to hear this. Were the liquids warm when you added them to the dry ingredients? Did you beat it with an electric mixer until it stuck to the paddle attachment? Did you remember to butter the bowl? It could be that your environment is just moister. Next time, I would suggest adding a little more flour at a time until it forms into a ball. You could also flour your hands to form the dough into small balls. Hope this helps and that you’re able to try the recipe again with success!
love your recipes I try to save paper and ink by just doing the ingredients and instructions and it still comes out with 4 sheets for this recipe. love the crispy but buttery rolls its a hit with my family.
Never tried the Better for Bread flour, but by the look of those rolls, it works perfectly! I grew up in a family that always had bread with every dinner, too…and I’ve definitely carried on the tradition 😉