Soft and Fluffy Homemade Dinner Rolls
These soft, fluffy homemade dinner rolls are made without eggs and have a tender, buttery texture. They're easy to make with simple ingredients, include a dairy-free option and an overnight make-ahead method, making them perfect for Thanksgiving, Christmas, or any family dinner.
Yield: 15 rolls
Ingredients
Dough
- 360 ml Milk warm; see notes for options
- 2+1/2 tsp Active Dry Yeast
- 65 g Granulated Sugar divided; or cane sugar
- 530 g All-Purpose Flour or Strong Bread Flour
- 2 tsp Salt
- 60 g Butter softened; see notes for options
Topping
- 3 tbsp Milk see notes for options
- 1 tbsp Maple Syrup or agave syrup / honey
- 45 g Butter melted; see notes for options
Instructions
For the Homemade Dinner Rolls - Same day method
- In the bowl of a stand mixer, combine the warm milk, half of the sugar, and active dry yeast. Let stand for 10 minutes until foamy.
- Add half of the flour and mix until combined. Attach the dough hook. Add the remaining flour, sugar, and salt. Mix until the flour is absorbed.
- Add the softened butter in small pieces, mixing until incorporated. Knead on medium speed for 8–10 minutes, until the dough is smooth and elastic.
- Shape dough into a smooth ball and transfer to a lightly greased bowl. Cover with plastic wrap and let rise for 60–90 minutes, or until doubled in size.
- Lightly flour your work surface. Divide the dough into 15 equal portions (about 60g each). Gently shape each portion into a smooth, firm ball by tucking the edges underneath and rolling it against the work surface.
- Arrange in a greased 9 × 13-inch baking dish in three rows of five.
- Cover with a clean kitchen towel and let rise for 60–90 minutes, or until puffy and almost doubled in size.
- Preheat the oven to 375°F (190°C). Mix the milk and maple syrup together and lightly brush over the rolls.
- Bake in the lower rack of the oven for approximately 25 minutes, until the tops are golden brown and the rolls are baked through.
- Remove from the oven and immediately brush the tops with melted butter. Let cool slightly before serving.
- Once completely cooled, store the rolls in an airtight container at room temperature for 3-4 days.
Overnight Make-Ahead Instructions
- Follow the recipe through Step 5. (Prepare the dough and allow it to complete its first proof until doubled in size. Divide the dough into 15 equal portions and shape each into a smooth ball.)
- Arrange the rolls in a greased 9 × 13-inch baking dish in three rows of five. Cover the dish tightly with plastic wrap and refrigerate overnight.
- The next day, remove the rolls from the refrigerator approximately 60-90 minutes before baking, depending on your kitchen temperature.
- Keep the rolls covered while they come to room temperature and complete their final rise. They should look puffy and approximately doubled in size before baking. Allow additional time if your kitchen is cool.
- Preheat the oven to 375°F (190°C). Mix the milk and maple syrup together and lightly brush over the rolls.
- Bake for approximately 25 minutes, until golden brown and baked through.Immediately brush the warm rolls with melted butter after baking.
Notes
- Cups vs. Weighing Scale: US cup measurements are approximate and can vary depending on how ingredients are measured. For the most accurate and consistent results, use a digital kitchen scale and measure ingredients in grams.
- Flour: All-purpose flour or bread flour can be used. I prefer to use Bread Flour for a stronger gluten structure and chewy texture of the bread.
- Milk: Use warm milk to activate the yeast. For a dairy-free version, use unsweetened plant-based milk such as unsweetened almond milk or oat milk.
- Butter: Use softened butter in the dough. For a dairy-free version, use dairy-free butter sticks. I use Country Crock dairy-free butter sitcks.
- Yeast: This recipe uses active dry yeast. Allow it to become foamy before adding the flour.
- Serving: These rolls are best enjoyed warm with a little butter.
- Storage: Store cooled rolls in an airtight container at room temperature for 3–4 days or freeze for longer storage.