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Ultimate Soft and Buttery Homemade Dinner Rolls

A stack of fluffy, golden-brown buttery rolls glistening with a sweet glaze on a white plate.

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Make incredibly soft, fluffy, and buttery yeast rolls perfect for any family dinner or holiday meal. This recipe yields classic dinner rolls with an optional quick rise.

Ingredients

Scale
  • 1 cup warm milk (about 110°F)
  • 2 1/4 teaspoons active dry yeast
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted, plus extra for brushing
  • 1 large egg, lightly beaten
  • 1 teaspoon salt
  • 3 1/2 to 4 cups all-purpose flour

Instructions

  1. Combine the warm milk, yeast, and sugar in a large bowl. Let stand for 5 minutes until foamy.
  2. Stir in the melted butter, egg, and salt into the yeast mixture.
  3. Gradually add the flour, 1 cup at a time, mixing until a soft dough forms.
  4. Turn the dough out onto a lightly floured surface and knead for 5 to 7 minutes until smooth and elastic.
  5. Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size. (For a quicker rise, use warm water and let it rise for 30 minutes).
  6. Punch down the dough gently. Divide the dough into 12 or 16 equal pieces. Roll each piece into a smooth ball.
  7. Place the dough balls close together in a greased 9×13 inch baking pan. Cover and let rise again for 30 to 45 minutes, or until puffy.
  8. Preheat your oven to 375°F (190°C).
  9. Bake for 15 to 20 minutes, or until the tops are golden brown.
  10. Immediately brush the tops generously with melted butter while the rolls are hot. Serve warm.

Notes

  • For a Texas Roadhouse style flavor, brush the baked rolls with melted butter mixed with a pinch of garlic powder and salt.
  • To make sweet cinnamon butter, mix 1/2 cup softened butter with 1/4 cup brown sugar and 1 teaspoon ground cinnamon.
  • If you prefer Parker House style, flatten the dough balls slightly before the second rise and fold them in half before placing them in the pan.

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