If you’re looking for homemade dinner rolls that taste like they came from your favorite bakery but come together on a weeknight, this is it. They’re pillowy-soft, golden-brown, and use a simple technique that makes yeast bread feel totally doable—even if you’ve never baked bread before.
RECIPE SNAPSHOT
| Prep Time | Cook Time | Total Time | Serves | Difficulty | Season |
|---|---|---|---|---|---|
| 15 mins | 30 mins | 45 mins | 12 rolls | Easy | All Seasons |
FROM MY KITCHEN
I’ll be honest: I used to think homemade bread was reserved for people with stand mixers and entire Saturdays to spare. Then I tried this easy homemade recipe on a Tuesday night when I needed something warm and comforting to go with soup, and everything changed.
These rolls come together with just a handful of pantry staples—no fancy equipment, no overnight rise, no stress. The dough is forgiving (even if you’re eyeballing the flour), and the smell that fills your kitchen while they bake? Pure magic.
I’ve made these for Thanksgiving, for weeknight pasta dinners, and once just because I wanted my house to smell like a bakery. They’re the kind of comfort food that makes people pause mid-conversation to ask, “Wait, you *made* these?”
This recipe fits the Cooking Save mission perfectly: It’s special enough to impress, simple enough to make on repeat, and uses ingredients you probably already have.
WHY THIS RECIPE WORKS
- Beginner-Friendly Yeast: No need to stress about “proofing” or temperature—warm milk activates the yeast gently, and you’ll see it bubble (that’s how you know it’s alive).
- Soft, Pillowy Texture: The combination of milk, egg, and a touch of oil creates rolls that stay tender for days (if they last that long).
- Quick Rise Time: Unlike traditional bread recipes that take hours, these rolls rise just once and bake in 30 minutes.
- Forgiving Dough: Even if you add a little extra flour or knead for an extra minute, these rolls still turn out beautifully.
THE GROCERY LIST (& SHORTCUTS)
Main Players:
- Active Dry Yeast (1 packet): The magic ingredient that makes these rise. Check the expiration date—old yeast won’t work.
- Whole Milk: Creates a richer, softer crumb than water-based doughs. Warm it gently (not hot!) to activate the yeast.
- All-Purpose Flour: The backbone of the dough. You may need slightly more or less depending on humidity.
- Egg: Adds richness and helps create that golden-brown crust.
- Vegetable Oil: Keeps the dough moist and easy to work with.
- Kosher Salt: Balances the sweetness and enhances flavor.
The “Cooking Save” Shortcut:
Use a stand mixer if you have one, but a sturdy wooden spoon and your hands work just as well. This is rustic bread—no need for perfection.
Substitutions:
- Dairy-Free? Swap whole milk for oat milk or almond milk (warmed). Use a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water).
- Out of Vegetable Oil? Melted butter or olive oil works beautifully.
- Gluten-Free? This recipe doesn’t adapt well to GF flour, but I’m working on a version!
EQUIPMENT YOU ACTUALLY NEED
- Large mixing bowl
- Measuring cups and spoons
- 9×13-inch baking dish (or a cast-iron skillet for rustic vibes)
- Clean kitchen towel (for covering the dough while it rises)
- Optional: Stand mixer with dough hook (makes kneading easier, but not required)
STEP-BY-STEP: HOW TO MAKE HOMEMADE DINNER ROLLS
Phase 1: Wake Up the Yeast
Warm 1 cup of the milk to about 110°F (it should feel like a warm bath—not hot). Pour it into a large bowl and sprinkle the yeast on top. Let it sit for 5 minutes until it gets foamy and bubbly. This is your sign the yeast is alive and ready to work.
Stir in the remaining ¼ cup milk, the beaten egg, oil, and salt. Mix until combined.
Phase 2: Build the Dough
Add the flour, 1 cup at a time, stirring with a wooden spoon after each addition. The dough will start out sticky, then come together into a shaggy ball. When it’s too thick to stir, turn it out onto a lightly floured counter.
Knead for 5-7 minutes until the dough is smooth and elastic. It should feel soft and slightly tacky, but not sticky. If it’s sticking to your hands, sprinkle in a little more flour (1 tablespoon at a time).
*Pro Tip:* Don’t stress about perfect kneading technique. Just fold, push, and turn the dough. You’ll feel it transform from rough to silky.
Phase 3: Let It Rise
Lightly grease a bowl with oil, place the dough inside, and turn it once to coat. Cover with a clean kitchen towel and let it rise in a warm spot for 30-40 minutes, or until it doubles in size.
*Riley’s Tip:* I set mine near the stove while I prep dinner. The gentle warmth helps it rise faster.
Phase 4: Shape the Rolls
Punch down the dough (literally—give it a good press to release the air). Turn it out onto your counter and divide it into 12 equal pieces. Roll each piece into a smooth ball by tucking the edges underneath.
Arrange the rolls in a greased 9×13-inch baking dish, leaving a little space between each one. They’ll puff up and touch as they bake, creating those iconic pull-apart edges.
*Pro Tip:* Want perfectly even rolls? Weigh the dough and divide by 12. But honestly? Rustic, slightly uneven rolls have more character.
Phase 5: Bake Until Golden
Preheat your oven to 375°F. Bake the rolls for 25-30 minutes, until the tops are golden brown and the kitchen smells like heaven.
Brush with melted butter as soon as they come out of the oven. This is non-negotiable—it adds flavor and makes them glisten.
RILEY’S KITCHEN TIPS
Tip 1: How to Know When Dough Has Risen Enough
Press two fingers gently into the dough. If the indentation stays, it’s ready. If it springs back, give it another 10 minutes.
Tip 2: The “Oops” Fix
Dough too sticky? Add flour, 1 tablespoon at a time, until it’s workable.
Dough too dry? Wet your hands and knead in a teaspoon of water.
Rolls didn’t rise? Your yeast might be expired, or the milk was too hot (over 120°F kills yeast). Start fresh with new yeast.
Tip 3: Make-Ahead Magic
Shape the rolls the night before, cover tightly with plastic wrap, and refrigerate. In the morning, let them sit at room temperature for 30 minutes, then bake. Perfect for holiday mornings when the oven is already crowded.
WHAT TO SERVE WITH THESE ROLLS
For a Cozy Dinner:
Pair with slow cooker pot roast, creamy tomato soup, or honey-glazed ham. These rolls are perfect for soaking up every last bit of gravy.
For a Holiday Spread:
Serve alongside roasted turkey, mashed potatoes, and green bean casserole. They’re the supporting actor that steals the show.
For Breakfast:
Slice them in half and toast with butter and jam. Or use them for breakfast sandwiches with scrambled eggs and cheese.
STORAGE & LEFTOVERS
Room Temperature: Store in an airtight container or zip-top bag for up to 3 days. They stay soft and pillowy.
Reheating: Wrap in foil and warm in a 300°F oven for 10 minutes. Or microwave for 15 seconds with a damp paper towel on top to keep them from drying out.
Freezer: Cool completely, then freeze in a freezer bag for up to 3 months. Thaw at room temperature and reheat before serving.
FAQ
Can I make these without a stand mixer?
Absolutely! I make these by hand all the time. Just use a wooden spoon and knead the dough on the counter. It’s a little more work, but totally doable.
Can I double this recipe for a crowd?
Yes! Double everything and bake in two 9×13-inch pans. You might need to add 5 minutes to the bake time.
Can I turn these into cinnamon rolls?
100%. Roll the dough into a rectangle, spread with butter, cinnamon, and sugar, roll up, and bake.
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Homemade Dinner Rolls
Ingredients
Equipment
Method
- Warm 1 cup of milk to about 110°F and let yeast sit on top for 5 minutes.
- Stir in remaining milk, beaten egg, oil, and salt, mixing until combined.
- Add flour one cup at a time until dough forms, then knead for 5-7 minutes.
- Grease a bowl, place dough in it, and let it rise covered for 30-40 minutes until doubled.
- Punch down dough, divide into 12 pieces, and shape into rolls.
- Place rolls in greased baking dish and let rise again before baking at 375°F for 25-30 minutes.
- Brush warm rolls with melted butter right after baking.