Introduction

These dinner rolls from scratch are soft, fluffy, and perfect for any meal. With a tender crumb and buttery topping, they make an irresistible homemade bread that’s worth the effort. Whether for a holiday feast or a simple dinner, these rolls will impress your family and guests.

A close-up image of a clear glass baking dish filled with soft, golden brown dinner rolls that have a shiny, lightly crisp top sprinkled with herbs and coarse salt; the rolls are arranged neatly in three rows, with a woman's hand lifting one roll slightly using a silver fork underneath it, revealing the fluffy, white inside of the bread. The dish sits on a white marbled surface with a green cloth blurry in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 – 1/4 oz packages active dry yeast (NOT Rapid Rise)
1 Tbsp sugar
½ cup warm water (100℉-110℉)
5 cups all-purpose flour (aerated with a whisk and spooned to measure)
¼ cup sugar
½ Tbsp kosher salt
1 ½ cups warmed milk (100℉-110℉)
¼ cup canola oil
2 Tbsp salted butter (melted)
2 Tbsp salted butter (softened, to grease the pan)
3 Tbsp salted butter (melted, for brushing)
½ tsp kosher salt (for topping)
½ tsp sugar (for topping)
¼ tsp dried dill (for topping)

Instructions

Step 1: In a 1-cup glass measuring cup, combine ½ cup warm water (100℉-110℉) with 1 Tbsp sugar. Stir briefly, then add the 2 packets of active dry yeast. Stir gently to incorporate and set aside for 8-10 minutes until the mixture blooms and bubbles to the top.
Step 2: While the yeast blooms, whisk the 5 cups of flour to aerate it. In a stand mixer bowl with a paddle attachment, combine the flour, ¼ cup sugar, and ½ Tbsp kosher salt. Mix on low for 30 seconds to blend.
Step 3: Warm 1 ½ cups milk to 100℉-110℉ in a microwave-safe cup, then stir in ¼ cup canola oil.
Step 4: With the mixer running on low, gradually add the milk and oil mixture to the flour mixture just until combined.
Step 5: Add the bloomed yeast mixture to the dough and mix until sticky and combined.
Step 6: Switch to a dough hook and knead for 6-7 minutes until dough is tacky, elastic, and begins to pull away from the sides. If too sticky after 3-4 minutes, add 1-2 Tbsp flour, up to ¼ cup.
Step 7: Turn the dough onto a lightly floured surface, shape into a ball, then place it in a greased large bowl. Turn to coat in oil, cover with a towel or plastic wrap, and let rise in a warm place for 1 ½ hours, until doubled or tripled in size.
Step 8: Grease a 9×13-inch glass baking dish with softened butter.
Step 9: Punch down the dough and turn it onto a floured surface. Cut into 24-30 equal pieces.
Step 10: Shape each piece into smooth balls by pulling dough edges underneath and rolling lightly on a clean, non-floured counter until round and slightly tacky.
Step 11: Place dough balls seam side down in the greased pan, arranged in 6 rows of 3 (18 rolls), or distribute across two smaller pans if preferred.
Step 12: Cover and let the rolls rise again until doubled in size, about 40 minutes. Preheat oven to 350℉ during this time.
Step 13: Lightly brush the tops with melted butter. Bake at 350℉ for 25 minutes, until golden brown and cooked through.
Step 14: While baking, combine ½ tsp kosher salt, ½ tsp sugar, and ¼ tsp dried dill in a small dish.
Step 15: Remove rolls from oven and immediately brush with melted butter. Sprinkle with the salt-dill mixture to finish.

Tips & Variations

Whisking the flour before measuring helps keep the rolls light and fluffy.
If dough feels too sticky during kneading, add flour gradually but avoid making it stiff.
For a softer crust, brush with melted butter right after baking.
Try adding garlic powder or herbs to the topping for a flavor twist.
To freeze, shape rolls after the first rise, freeze individually, then bake after thawing and a second rise.

Storage

Store cooled rolls in an airtight container at room temperature for up to 3 days. For longer storage, freeze baked rolls wrapped tightly for up to 3 months. Reheat frozen or room temperature rolls in a warm oven until soft and warm, about 10-15 minutes at 300℉.

How to Serve

The image shows a close-up of a white rectangular baking dish filled with soft dinner rolls arranged in neat rows. Each roll is golden brown on top with a shiny, smooth crust that suggests they were brushed with butter or egg wash. The rolls are slightly touching each other, creating a uniform pattern with a fluffy, light texture visible around the edges. The background is a white marbled surface, adding a clean and simple setting to the image. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use rapid rise yeast instead of active dry yeast?

This recipe calls for active dry yeast to ensure a proper rise and texture. Rapid rise yeast behaves differently and may alter the dough’s development and rise times, so it’s best to stick with active dry yeast.

Can I prepare the dough ahead of time?

Yes, you can prepare the dough through the first rise, then shape the rolls and refrigerate them covered for up to 1 day before the second rise and baking. This slows yeast activity and allows for convenient timing.