Homemade Dinner Rolls that are soft in the center and quick enough for a weeknight dinner. These easy rolls use instant yeast and come together fast for reliably tender results.
HOMEMADE DINNER ROLLS
We live in a world where comparison is constant. People curate their best moments on social media, and it’s easy to feel like you’re always measuring up against someone else.
Growing up as the youngest of ten, I learned early that someone would always be better at something—prettier, faster, smarter, or funnier. That environment made it easier to let others shine without feeling defeated. When someone has nicer things or more polished photos, it doesn’t bother me. I’m not competing.
Food is different. If a friend serves an irresistible dessert, a small pang of envy is natural. In the food blogging world, there’s a friendly competition to create the best cookies, pies, rolls, or cheesecakes. I enjoy that challenge.
I consider these dinner rolls nearly perfect. I love my Lion House Rolls for special occasions, but they require extra time and shaping. These rolls are much faster and ideal for weeknights.
They bake up soft, slightly buttery, and tender inside—great with dinner or as a snack. The recipe yields a family-sized batch without a lot of fuss.
WHAT MAKES A PERFECT DINNER ROLL?
A perfect dinner roll is light, soft, and buttery, with a tender crumb. This recipe is straightforward and yields 12–14 rolls—enough for most family dinners.
HOW TO MAKE THESE ROLLS TURN OUT GREAT
- Shape dough into even-sized balls so the rolls bake uniformly. A kitchen scale is helpful if you want precisely equal portions.
- Give the dough a warm spot to rise. If your kitchen is cool, set the covered dough on top of a warm oven (turned off) or another warm surface to speed proofing.
- Avoid adding too much flour. Add only enough to make a soft, manageable dough—too much flour makes rolls dry and dense.
- Knead long enough for the gluten to develop. Proper kneading creates a smooth, elastic dough and a softer roll.
WHAT IS THE DIFFERENCE BETWEEN ACTIVE DRY YEAST AND INSTANT YEAST?
- Active dry yeast is commonly used in many recipes. It should be proofed in warm water before adding to dough, and it usually needs a bit more rising time.
- Instant yeast (or rapid-rise yeast) does not require proofing and can be added directly to the dry ingredients. It often speeds up rising.
- Both types can be used interchangeably in most recipes, but if you use active dry yeast, allow for proofing and slightly longer rise times.
OTHER ROLL RECIPES
- Lion House Rolls
- Soft Cinnamon Rolls
- Mini Garlic Monkey Bread
Homemade Dinner Rolls
Christy Denney
Ingredients
- 2 to 2-1/2 cups all-purpose flour
- 2 tablespoons sugar
- 1 package, 1/4 ounce quick-rise yeast (instant yeast)
- 3/4 teaspoon salt
- 3/4 cup warm water
- 2 tablespoons butter, plus 1 tablespoon for brushing after baking
- 2 teaspoons honey
Equipment
Instructions
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In a large bowl, combine 1-1/2 cups flour, sugar, yeast, and salt. Add warm water and 2 tablespoons butter; beat on medium speed for 3 minutes or until smooth. Stir in just enough of the remaining flour (about 1/2 to 1 cup) to form a soft dough. The dough will begin to pull away from the sides of the bowl when it has enough flour. Avoid adding too much flour, which can make the rolls dry.
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Knead the dough in a stand mixer for about 4–6 minutes, or knead by hand on a floured surface until smooth and elastic. Cover and let the dough rest 10 minutes. Divide into 12–14 equal pieces. Shape each piece into a smooth ball by pulling the top down and pinching the bottom. Arrange the balls in a greased 9-inch round or square baking pan (a pie plate also works). Cover and let rise in a warm place until doubled, about 30 minutes.
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Preheat the oven to 375°F (190°C). Bake the rolls 11–14 minutes, or until lightly browned. Melt the remaining 1 tablespoon butter and stir in the honey; brush this mixture over the warm rolls.
Notes
