Perfect Soft and Fluffy Dinner Rolls
Get ready for the most perfect soft and fluffy dinner rolls of your life. They are fast, easy, and so delicious!
If you feel like I don’t have any business posting a new dinner roll recipe, think again.
These soft and fluffy dinner rolls are the culmination of every good roll I’ve ever talked about. They are perfect for a holiday meal…or for really ANY meal!
Dinner Roll Dough
Of all the many roll recipes living happily on my site, today’s soft and fluffy rolls are most like these epic French bread rolls except that this new recipe produces rolls that are slightly richer and even fluffier.
That is due, in part, to:
- milk + water
- addition of an egg
- butter instead of oil
The milk is scalded, which means it is heated until just before boiling and then cooled. This helps break down the protein structure (which makes yeast breads lighter and fluffier).
After it cools a bit, the sugar, butter and yeast is added and hangs out until the yeast gets bubbly and foamy.
The Secret to Making the Best Rolls
If I could share the biggest key to success for perfect dinner rolls every time, it would be watching the flour amount very closely so the dough isn’t over floured.
As much as I’d like to give an exact flour amount, there are many factors that can make the flour amount slightly different for people.
Humidity, elevation, liquid temperature, the way we each measure flour – those are just a few examples.
For this recipe, add 3 3/4 to 4 cups flour all at once and start the mixer. The dough will look shaggy and messy.
Continue adding flour gradually, and only if needed, until the dough just starts to clear the sides of the bowl and forms a sticky ball.
As the dough kneads, it will form a very soft, smooth ball of dough.
If the dough starts clinging to the bottom or sides of the bowl during kneading, add flour a tablespoon at a time until it clears the sides of the bowl again (you don’t need to restart kneading time if adding small amounts of flour).
Let the dough rise until doubled. I am usually lazy and let it rise right in the mixing bowl but you can transfer to a lightly greased bowl and cover to let rise.
Shape and Rise
A single batch of these soft and fluffy dinner rolls fits perfectly in a 9X13-inch pan.
A doubled batch fits great on a half sheet pan.
Each dough ball will weigh right around 3 ounces, give or take. Space them a little bit apart in the baking pan and let them rise until very puffy and the sides are touching.
Don’t skimp on the rising! If they don’t rise long enough, they won’t reach their fluff-fluffy potential.
How to Get Perfectly Golden Rolls
Bake the rolls for 18-20 minutes until golden on top and bottom.
If your rolls aren’t browning on top, even after the full baking time, it could be due to a couple of different reasons:
- oven rack position: I’ve found in my oven that positioning an oven rack in the middle or upper middle helps my rolls brown better than an oven rack in a lower position
- oven temperature: all ovens heat a little differently – even if set to the same temperature. It could very well be that your oven bakes on the cool side. Increasing the oven temp by 15-25 degrees can also help the rolls brown well on top.
Best Dinner Rolls Ever
This truly is one of the best dinner roll recipes ever. The rolls are insanely fluffy.
But even with the extreme fluffiness, they still have the heft and structure of a good, homemade roll.
Meaning: they won’t disintegrate into crumbly air or smoosh into oblivion with one swipe of butter.
They are sturdy and soft. Plush and perfect.
I’ve given some make-ahead instructions in the notes of the recipe. These rolls can be made ahead of time (to rise in the refrigerator and bake later) and/or frozen.
I’m actually making 252 of these babies later this week for a school banquet (that’s 21 batches – 10 double batches and one single batch 😅).
While it will undoubtedly be an extremely long day and not something I want to repeat again for at least a decade, I’m not worried about the rolls turning out, because this recipe is golden. Simple and foolproof.
My Go-To Dinner Roll Recipe
If you are looking for an easy go-to dinner roll, look no further. If you already have a favorite dinner roll, this one may change your mind.
I can’t wait for you to make these rolls and let me know what you think!
Just remember the two main rules to follow with homemade rolls:
- liberally butter the tops of the warm rolls right out of the oven
- don’t skimp on the butter (and jam) when it comes time to enjoy the finished product
And there, my friends, you have the secrets to a very happy life. 😉💗
One Year Ago: Pumpkin Rosemary Dinner Rolls
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Three Years Ago: Pressure Cooker Lasagna Soup {+ Stovetop Directions}
Four Years Ago: Delicious Cranberry Pear Crumble
Five Years Ago: Buttery, Flaky Make-Ahead Overnight Crescent Dinner Rolls {No Kneading/No Stand Mixer}
Six Years Ago: Skillet Honey Garlic Chicken {20-Minute Meal}
Seven Years Ago: Stuffed Apple and Bacon Sweet Potato Casserole
Eight Years Ago: Warm Russian Tea
Nine Years Ago: Smoky Corn Chowder
Ten Years Ago: Whole Wheat Blender Pancakes
Perfect Soft and Fluffy Dinner Rolls
Ingredients
- 1 ¼ cups milk
- ¼ cup water
- ¼ cup (57 g) butter, softened or melted
- 2 tablespoons (27 g) granulated sugar (see note)
- 1 tablespoon instant or active dry yeast
- 1 large egg
- 1 ¼ teaspoons salt
- 4 ¼ to 4 ½ cups (604-639 g) all-purpose flour
- Additional butter, for brushing hot, baked rolls
Instructions
- Heat the milk until tiny bubbles form around the edges and the milk is steaming. Pour into the bowl of a stand mixer fitted with the dough hook.
- Add the water, butter, and sugar. Let the mixture cool until warm (if you dip a finger in, it should feel like a warm bath – not too hot, not too cold, just right).
- Stir in the yeast and let rest for 5-7 minutes until the yeast is foamy (technically, you don't need to let the yeast activate before adding the flour, but I find in yeast bread recipes with milk, the dough rises quicker/better if I let the yeast activate first).
- Add the egg, salt and flour (start with 3 3/4 to 4 cups flour) and mix, adding additional flour gradually, until the dough clears the sides of the bowl and forms a soft, sticky ball. Don't over flour the dough.
- Knead for 5-6 minutes until the dough is soft and smooth.
- Let the dough rise in a warm spot until doubled, about an hour or so. (I usually let the dough rise right in the mixing bowl, but you can transfer to a lightly greased bowl and cover.)
- Grease a 9X13-inch pan. Lightly punch down the dough and turn out onto a lightly greased countertop.
- Divide the dough into 12 equal pieces (3 to 3.5 ounces each). Roll each piece into a round ball and place in the prepared pan, spacing 1/2-inch or so apart (four rows of three rolls).
- Preheat the oven to 375 degrees F. Place an oven rack in the middle position.
- Cover and let the rolls rise until doubled. The rolls should be very puffy with the sides touching.
- Bake the rolls for 15-20 minutes until golden on the tops and bottoms. Butter the tops of the rolls immediately out of the oven.
Notes
Recommended Products
Recipe Source: from Mel’s Kitchen Cafe
205 Comments on “Perfect Soft and Fluffy Dinner Rolls”
This is my favorite roll recipe ever. They are SO TASTY. I’m missing something though in my second rise. I shape them into balls, brush w/ butter, cover, place in a warm environment .. but for some reason they don’t rise very much after that (and therefore, I am not getting the fuffy texture). What am I missing? This is the recipe I will die perfecting so give me all your tips!
Hi Debbie, is the dough rising well on the first rise? I would suggest letting them rise the second time without brushing with butter first – that can hinder the rising (and also keep a close eye on the dough texture – it’s possible you may need a touch less flour)
This is one recipe that actually worked, and it worked to perfection. I made these on Thanksgiving yesterday, and I got a lot of comments on good they were.
So thanks Mel!
New favorite rolls recipe! These were so soft and fluffy. Before baking, I brushed with melted butter and shook on a little garlic and salt. After baking, I sprinkled with dill and Parmesan. Thanks for another amazing recipe, Mel.
I made these rolls for Thanksgiving dinner and everyone raved about them! They cam out perfect. Super soft, flavorful and easy to make. Will definitely make them again!
Is it possible to divide them up into smaller rolls? If so, should I reduce the baking time?
Yes, they can definitely be made into smaller rolls! Depending on the size, you might need to watch the time and take them out a minute or two earlier.
Made these for the first time yesterday and they will become my new go-to rolls recipe! So good!
Thank you for the suggestion of the extra sugar. I ran a pre-Thanksgiving test batch and these came out perfect! Nice and fluffy and sweet – just how my family prefers! I will say, anyone complaining of dense or dry rolls, make sure you are not over flouring and/or overbaking. I used a bit less flour (I had 1/4’d the recipe so I can’t give exact amount, just that it was less than pre measured), and took them out right when they reached a light brown color on top. Best recipe I’ve used for rolls yet!
Can I freeze the dough balls to rise later (like Rhodes Dough) or do I need to bake first and then freeze?
I haven’t tried that with this particular recipe, but it should work just fine to freeze the dough (shaped into balls). I have frozen the rolls after they’ve been baked and that works well, too.
could I make these in a bread machine, do you think?
If the quantity of dough fits in the bread machine, that should work (I don’t have a bread machine so I can’t say for sure, but I think it should be ok).
Is this whole milk you use? And so you add the sugar and water to the milk while it’s scalding hot? Sorry I’m knee to making buns but I’m gonna do a trial today so
I can make some for thanksgiving
In my experience any milk will work—whole is great but I’ve even used powdered milk and it’s just fine. Adding the sugar, water and especially the cold butter to the scalding hot milk helps cool the milk enough so the yeast isn’t killed. Good luck, you can do it!
Yes, you can use whole milk (I usually use 2%). And then yes, you add the sugar, water and butter to the hot milk.
This is the easiest recipe for rolls I have ever made and is absolutely the best.
They are fluffy with a lot of body and would be a meal in itself if you have enough butter on them.
It will be my go to from now on and thank you so much for posting it.
I baked them for 18-20 minutes, did have to cover with foil the last 3-5 minutes in order to get the bottom brown. This is my oven, not the recipe.
I have made these rolls a few times now and each time they have turned out perfect!
Best recipe for rolls! I made them into 24 smaller rolls and baked for 18 minutes. Perfect for thanksgiving
These rolls are fabulous! I made a double batch for a family get together and they were gone quickly. This is my new roll recipe for sure!
I tried to make these rolls three times . They were dense each time . Yeast was good ,. I let rise 2 hours each time . Seemed to double . When I rolled out they rose but not completely double and ended up dense each time. I give up!!
I have been searching for the perfect dinner roli recipe for years and I have finally found it. These rolls are amazing! They are light and fluffy, not dense but still have heft. I do like a sweeter roll so I think I will add the extra sugar next time I make them. This recipe is definitely going into the recipe box. Thanks Mel, these are GREAT!
Hi Mel. If you are letting these rise in the fridge overnight how long do you think they need to sit on the counter to warm up and rise? Thanks for all you do!
Hi Tracy – probably an hour or so.
Hi! Thanks for this delish recipe, I was wondering if there was any pro or con to sift the flour? I feel like it would incorporate more air but Everytime I sift, it changes the consistency of items….thanks for any reply u can give on this!
Hi there, I don’t sift the flour for roll recipes (and hardly ever for any other recipes besides cakes). I don’t know if it will change the outcome of the rolls or not to sift the flour – either way, if you do sift, make sure to measure and then sift.
These were soooo fluffy and delicious. I have been looking for a roll recipe like this for a very long time. We also used them for sliders and they were just as delicious as the day I made them.