Is there anything better than warm bread smeared with melty butter? Thousands of people across the country have fallen in love with these dinner rolls, and for good reason- they truly are THE BEST! They are beginner friendly, so if you’re nervous about working with yeast, don’t be. This recipe makes two full pans of rolls and will definitely fill a standard Kitchenaid mixer to the absolute brim, so feel free to cut it in half if you are feeding a smaller crowd.
Ingredient Notes
- Milk – Whole milk is best. You can use 2% in a pinch, but avoid 1% or skim.
- Yeast – This recipe calls for active dry yeast. I have not tried using rapid rise yeast, where the first rise is replaced by a 10 minute rest of the dough. If you feel like experimenting feel free to give it a try, just know it hasn’t been tested for this particular recipe. If you’re nervous about working with yeast, check out this post on tips for working with yeast dough.
- Eggs – You’ll notice the recipe calls for beaten eggs. Why should you beat your eggs first? Same reason you should combine your dry ingredients before adding them to moist ingredients when making cookies and cakes–it ensures everything is well-mixed and can be evenly-distributed through your dough or batter. If you add the whole eggs, your dough may not be as consistent.
How to Make the World’s Best Dinner Rolls
Ready? Awesome. You’ll need whole milk, all-purpose flour, yeast, sugar, salt, butter, and eggs. Nothing fancy.
- Combine milk, sugar, butter, and salt in a medium saucepan. Heat over medium heat until butter melts. It’s salty. It’s sweet. Yum.
sugar butter and salt in a medium saucepan. Heat over medium heat until butter melts. It’s salty. It’s sweet. Yum.
butter and salt in a medium saucepan. Heat over medium heat until butter melts. It’s salty. It’s sweet. Yum.
and salt in a medium saucepan. Heat over medium heat until butter melts.
2. Remove from heat. Allow to cool to lukewarm. I usually rub some ice cubes along the sides of the pan or pop the entire pan in a sink full of ice cubes to cool the mixture down because this step can take forever. This step is really important because if the mixture is too hot, it will kill the yeast.
3. While the milk mixture is cooling, dissolve the yeast and sugar in warm water. Let stand about 10 minutes or until the yeast is very bubbly and the mixture has risen significantly.
Before:
10 minutes later:
If the yeast hasn’t bubbled, you’ll need to repeat this step–moving on with yeast that hasn’t been activated properly will only end in heartache.
4. In a large mixing bowl, combine 3 cups of flour and milk mixture.
Beat on low for 30 seconds, scraping sides of bowl constantly. Add yeast mixture and beat on high for 3 minutes.
5. Crack your eggs and give them a good whisking (this little heart whisk is one of my favorite tools for jobs like this). Add to dough mixture and mix until well combined.
6. Stir in as much remaining flour as needed to make a soft dough.
8. Punch down dough. Lightly flour your work surface
and turn dough out onto surface.
Divide in half.
9. Spray 2 9×13 glass pans with cooking spray. Roll first portion of dough into a rectangle and then cut it into 12 equal-sized pieces.
I like to use a pizza cutter because it has a blade on each side (a plastic bowl scraper is also fantastic), so it cuts right through dough without sticking to the blade. This dough should be very easy to work with, almost like playdough. Shape each piece into a ball and place in prepared pan. Repeat with remaining dough in the second pan.
Cover with a clean cloth and allow to rise in a warm place for about 30 minutes. When dough has about 15-20 minutes to go (depending on your oven), preheat oven to 375.
10. Bake for 15-18 minutes or until golden-brown.
When done, remove from oven. Rub a stick of cold butter over the tops of the rolls. You must now eat one. Now. While it’s hot. Then pop the rest into a bowl and no one will ever know that you cheated.
P.S. Using this cinnamon roll filling or these cinnamon or orange roll fillings, this dough makes fabulous cinnamon or orange rolls. Just bake at 375 for 15-20 minutes or until golden brown.
Related Recipes
Short on time? These One-Hour Dinner Rolls are on the table in a flash.
These French Rolls or this Easy No Knead Overnight Artisan Bread are other great alternatives to traditional rolls.
For Sweet rolls, check out these Overnight Cinnamon Rolls or Everyday Cinnamon Rolls.
FAQs
- Can I make these ahead and freeze? While I do think rolls are best fresh and hot the day you make them, you can in fact prepare these ahead of time. Make dough through the roll-shaping step. Place your shaped rolls on parchment paper in a single layer and place in freezer. Once frozen solid you can place them in a bag together. When ready to cook, leave at room temperature, lightly covered with a piece of plastic wrap sprayed with non-stick spray. They will need to defrost and then also have time to rise (think store-bought rhodes rolls) so you will want to leave plenty of time for that (I’m guessing 3-5 hours). You can also cook the rolls, cool completely, and then freeze immediately.
Did You Make This?
I’d love to hear from you! Snap a picture and tag me on Instagram, and then come back and give this recipe a rating!
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World’s Best Dinner Rolls
- Total Time: 2 1/2 hours
- Yield: 24 rolls
Description
These reader favorite dinner rolls are soft and fluffy. Perfect for holiday dinners!
Ingredients
- 2 cups whole milk (if you’re in a pinch, you can use 2%, but whole is best. Don’t use 1% or skim)
- ½ cup + 1 tablespoon sugar, divided
- 1/3 cup (5 1/3 tablespoons) butter
- 2 teaspoons kosher salt
- 2 packages active dry yeast (or 4 1/2 tsp.)
- 2/3 cup warm (105-115-degree) water
- 8–9 cups all-purpose flour
- 3 beaten eggs
Instructions
- Combine milk, 1/2 cup sugar, butter, and salt in a medium saucepan. Heat over medium heat until butter melts. Remove from heat. Allow to cool to lukewarm. I usually rub some ice cubes along the sides of the pan or pop the entire pan in a sink full of ice cubes to cool the mixture down because this step can take forever. This step is really important because if the mixture is too hot, it will kill the yeast.
- While the milk mixture is cooling, dissolve the yeast and 1 tablespoon sugar in warm water. Let stand about 10 minutes. If the yeast hasn’t bubbled, you’ll need to repeat this step–moving on with yeast that hasn’t been activated properly will only end in heartache.
- In a large mixing bowl, combine 3 cups flour and milk mixture. Beat on low for 30 seconds, scraping sides of bowl constantly. Add yeast mixture and beat on high for 3 minutes.
- Add beaten eggs.
- Stir in as much remaining flour as needed to make a soft dough. This dough should be very soft–it will be coming away from the sides of the bowl, but it will still stick to your finger when you touch it. Don’t worry, it will firm up during the rising process. Part of what makes these rolls so good is that they’re so soft and light; if you add too much flour, they will be heavy and dense. Place the bowl in a warm place and cover with a clean towel; allow to rise 1 hour.
- Punch down dough. Lightly flour your work surface and turn dough out onto surface. Divide in half.
- Spray 2 9×13 glass pans with cooking spray. Roll first portion of dough into a rectangle and then cut it into 12 equal-sized pieces. I like to use a pizza cutter because it has a blade on each side, so it cuts right through dough without sticking to the blade. This dough should be very easy to work with, almost like playdough. Shape each piece into a ball and place in prepared pan. Repeat with remaining dough in the second pan.
- Cover with a clean cloth and allow to rise in a warm place for about 30 minutes. When dough has about 15-20 minutes to go (depending on your oven), preheat oven to 375.
- Bake for 15-18 minutes or until golden-brown.
- When done, remove from oven. Rub a stick of cold butter over the tops of the rolls.
Notes
- MAKING AHEAD: We have received tons of comments and emails asking about making these rolls ahead, or freezing the dough, etc. Note that we have never before tried any of these methods so we can’t give you an answer for sure. You can try freezing the dough after they have been shaped (but before the second rise) and you can certainly try cooking and cooling completely and then freezing. Just keep in mind we only make these fresh and eat them hot from the pan so that’s all the info we can give you.
- Prep Time: about 2 hours
- Cook Time: 15-18 minutes
Questions & Reviews
Hey ladies!!
Can this be made with a 50/50 blend of whole wheat flour and white flour??
So sorry I’m just getting back to you! I’ve never tried it, but I know others have done it and it’s worked for them. If you try it, let us know how it goes! 🙂
WOWIE!!!!! I made these first time (half the recipe) to go with my husband’s home made chicken and veggie stew and we sat around for a couple hours afterwards because we both ate like 4 or 5 of these. We couldn’t stop drooling over how good these were. My husband was saying the whole time, you have the recipe, right? You didn’t lose it or anything did you, cuz we REALLY need to hang onto this recipe. LOLOL Thanks so much for posting! Today I’m making hamburger rolls out of them which I think are going to be PERFECT!!!!!
I’ve been eye-ing these babies for several weeks and finally tried making them today. At first, I was really disappointed because the dough wasn’t rising 🙁 So I heated the oven just a little bit and popped the whole bowl (towel and all) in there. About 45 minutes later, it was starting to roll over the top. I’m only making 18 rolls and a loaf of bread… and double rising the bread (just ’cause that’s how my Mom always did it). Anyways, I followed your directions exactly and ate one right away. I wasn’t planning on going for a run today, but I think I might have to! LMAO!! Oh, and I’ll also be making some fresh, hot chili to go along with ’em!
I’d like to add that I’ve never successfully made a batch of bread or rolls (even cinnamon rolls) before in my life!! This recipe and instructions are spot on and easy to follow.
These are definitely the BEST homemade dinner rolls ever. Have to admit I was a little nervous after dough had risen, it was very sticky, but I worked some more flour in during the rolling, shaped them, put them back in to rise and took a big deep breathe. It was Easter and if they would have flopped we would have been without rolls. To my surprise and everyones oohs and aahs they were perfect, light with a crispy crust, delicious.
P.S. I also made the rainbow cupcakes for the kid’s Easter egg hunt party which were a big hit.
You might have not put enough flour in them 🙂
Seriously good rolls – my niece made them and now I’m going to have a go. YUMM
Made them last night using the bread machine! They were yummy!
Can this recipe be adapted to use in a bread machine on the dough cycle? Is it just as simple as cutting the recipe in half?
Is there a way you can take a picture of your dough while it’s mixing or right after you are done mixing it in the kitchen aid? I know you say a soft dough and it pulls away from the bowl ect. ect. but I’m more of a visual need to see what it’s supposed to look like! I feel like my dough is way TOO sticky even with the full 9 cups of flour. I don’t want to add any more so they won’t get messed up, and they have turned out fine. But with that said I think I would feel a little more confident with a picture of what it’s supposed to look like! If you can, thanks! (by the way, I love your website, and your cook book!)
I made these yesterday. I think that in the recipe, instead of it saying, “Yum”, after the milk mixture, it should say something like, “You should now drink the milk mixture, then remake it”. LOL
Tasty stuff, ladies!
I made this recipe on Sunday for the first time. My husband liked them so much that he said, “This is the dinner roll I knew from the pre-existence. Please stop experimenting with other recipes.” Success at last!
I’ve loved using my bread maker for over 15 years now, and used it to make your rolls. I cut the recipe in half (and yes, I did beat and divide the egg, using the remainder for the second batch). You probably won’t approve, but I skipped the first couple steps (combining and heating the milk, sugar, butter and salt) and loaded it all into the bread maker using butter at room temperature. I used the lesser amount of flour and the results were heavenly. I used the second batch for my grandma’s cinnamon rolls, and they’ve never been better.
Thanks so much for your delightful blog and I ADORE the cookbook. Congratulations on your success!
Mmm I made these today and they tasted so yummy!!! They were a little thick which I found weird because I only added 7 cups flour.. any advice for next time??? P.S. LOVE your site! Hoping for the cookbook for my birthday 🙂
These rolls came out PERFECT the first time I made them!
I am wondering if these rolls can be frozen and then reheated.
Yep, definitely! Just wrap ’em up tight first! 🙂
Hey Cooking gals 🙂
I made this recipe…waiting for the dough to rise 😐 that picture looks soooo good, I can’t wait to sink my teeth into them 😀 Having them with supper tonight 🙂
This is very similar to a recipe that's been in my family for a while – we call them "The Best Rolls in the World". And I cheat ALL the time by throwing all ingredients into breadmaker and then pulling out the dough to shape and rise one last time.
They work every time, so I bet this recipe would work using a bread machine, too.
Is there a way to make the recipe for a bread machine on the dough cycle?? How can I convert it or would I just use the recipe outright? Thanks!
I have been following your blog for a few months now and this is the first recipe I have tried, and these rolls are AWESOME!!!! A little background, I come from a long line of family bakers, cakes, cookies, bread, and rolls…grandmas, aunt, and my mother. Everybody bakes and a family dinner simpy cannot be served without homemade rolls and oh how rolls have haunted me over the years. Despite numerous tutoring sessions at family dinners my rolls are the ones that turned out like rocks drop them on your toe and it might break. But, not wanting to give up I gave it another shot and after years of baking finally a success, thanks to your wonderful recipe! My mother even asked for the recipe….first time ever! I can't wait to buy your cookbook.
Mary–Not *really*, haha. The most accurate thing you can do is weigh the dough and then divide that amount by 24 and weigh each dough portion. You can also roll it out so it's a rectangle, as uniform as possible, and cut it into 24 pieces. But unless you use a scale, there's going to be a little variation every time.
As someone who is normally scared to make bread this was a huge success for me!! LOVED.IT. The recipe is literally fool-proof, I can completly testify to that. I am known to botch nearly every recipe given my, but I made these with RAVE reviews from even my pickiest eater. This carboholic thanks you for supporting my habit 😉
I have made these about 4 times so far and they have been awesome every time BUT the last time I made them I added about 3/4 – 1 cup of potato flour when you add the flour to the milk and it made them so light and fluffy! They disappeared in no time and are being requested for the next family dinner – Thank you! I love your sight and have recommended it many, many times since I found it!
Perfection!!! I made these for a Christmas Eve party and they were a hit! I followed the directions to the "T" (using whole milk which I never use) They were so yummy! They were also big rolls, so if you didn't have to go back for another, but why stop at one with these babies!
Excellent rolls! They were easy to make and came out exactly as pictured. Not to mention tasted divine!
Okay, I've made these three times now and while I've got the flavor and mixing down, I can't seem to get my dough divided evenly or get them to be pretty like yours. Any suggestions?
Is there anyway that you can asap post a pic of what the dough is supposed to look like before you cover it up and let it do its first rise?
I was unsure when I should stop adding flour and exactly how mixed it is supposed to look. Please add to the beautiful picture collection! Love you ladies!
Mary, thanks for beating me to it! 🙂 Filmmomma, I'd love to give a more accurate number, but there are so many variables that you really just have to go by how the recipe is working for you. I don't even use the same amount of flour every time, just depending on the humidity. You can totally do it! 🙂
Filmmomma-
Add the remaining flour one cup at a time. If you are using a stand mixer, using the dough hook will help you get it evenly mixed. I actually just made these again last night and only used 8 cups of flour total. Just make sure the flour is mixed in really good. You don't want to overmix the dough either. The recipe is pretty forgiving. If you overmix they may be a little more dense than you were wanting, but flavor wise, you'll still be in bread heaven. I used half of the dough for rolls for dinner last night and half for cinnamon rolls for this morning. WOW! They really are AWESOME!
I'm a newer baker and have a question. The recipe calls for 8-9cups of flour and yet the instructions say to use 3 cups and then to use additional flour as needed. This makes it difficult for a novice to know how much flour to add. Can you please clarify? I'm hoping these come out OK as the comments made them sound wonderful.
Someone may have said this already–if you melt the butter first, then add the sugar and milk, you can heat it just enough to dissolve the sugar. Then you don't have to cool it so much.
Made these with my niece and nephew on Thanksgiving, and they were so good! I have never been able to make yeast rolls in the past, but these turned out great. The hubs wants to know when I'm making them again. Thank you!