Making homemade dinner rolls may sound intimidating, but it’s simpler than you think. This guide shows how to make rich, buttery rolls with soft, tender crumbs, including tips for shaping, proofing, freezing, and reheating so they taste great whether you serve them right away or prepare them ahead.
You’ll also learn how to make these rolls ahead of time, freeze them, and reheat them without losing flavor or texture.
Of all the comforting aromas in my kitchen, freshly baked bread is my favorite. The warm, yeasty scent fills the house and brings back childhood memories. My mom made bread and rolls often, and this recipe is inspired by her rolls and a Parker House-style approach from Cook’s Illustrated. Instead of fussing over perfectly round shapes, I prefer easy crescent rolls — the same way my mom made them.
HOW TO MAKE HOMEMADE DINNER ROLLS
Step 1. Make the dough
Using a stand mixer makes the process easier:
- Start with the paddle attachment to mix the dry and wet ingredients.
- Switch to a dough hook and knead on medium speed for about 6 minutes until the dough becomes smooth and elastic.
TIP: Use instant yeast (no proofing required). Combine it directly with the dry ingredients and continue with the recipe.
NOTE: The dough will be sticky at first. Keep kneading and it will smooth out and begin to pull away from the bowl.
Can I use my hands instead of a stand mixer?
Yes. Mix with a wooden spoon until the dough comes together, then knead by hand until smooth. Kneading by hand takes a little longer but works well if you don’t have a mixer.
Step 2. Proof the dough
- Place the smooth dough in a lightly oiled bowl, cover with a towel or plastic wrap, and set in a warm spot to rise.
- Let it double in size.
To speed proofing, use your microwave as an insulated box:
- Heat a tall mug of water for 2 minutes to create warmth and humidity.
- Place the mug and the covered bowl with dough inside the microwave (do not turn the microwave on) and let the dough rise for 30–60 minutes.
Step 3. Shape the rolls
- Turn the risen dough onto a lightly floured surface and shape into smooth balls.
- Divide into two equal portions and roll each into a 14-inch circle.
- Cut each circle into 12 wedges, like a pizza, and roll each wedge into a crescent.
- Place the shaped rolls on parchment-lined baking sheets, leaving space between them to expand.
Step 4. Final proof and bake
- Cover the shaped rolls and let them rest in a warm place for about 20 minutes for a final rise.
- Preheat the oven to 350°F (177°C).
- Brush the rolls with egg wash just before baking for a golden finish.
- Bake 20–25 minutes, until deep golden brown.
3 TIPS FOR SUPER SOFT AND FLUFFY DINNER ROLLS
- Weigh your flour on a scale rather than measuring by volume. Too much flour makes rolls dense and dry.
- Use quality instant yeast for a reliable, quick rise and to skip a separate proofing step.
- Pay attention to kneading time. Proper kneading develops enough gluten for structure without overworking the dough, which can make rolls chewy.
How to make homemade dinner rolls ahead of time
You can prepare these rolls in advance in a couple of ways:
- Refrigerate the dough after an initial rise: Place the dough in a bowl, cover, and refrigerate overnight. Remove about 2 hours before baking to come to room temperature and finish rising.
- Shape and refrigerate: Shape the rolls, then refrigerate for up to 48 hours. Take them out about 3 hours before baking so they can finish proofing at room temperature.
Can you freeze dinner rolls?
Yes — both unbaked and baked rolls freeze well.
- Unbaked: Shape the rolls, place them on a baking sheet, freeze until firm, then transfer to a freezer bag for storage.
- Baked: Allow baked rolls to cool completely, then store in freezer bags.
How to reheat frozen dinner rolls
- Oven: Preheat oven to 300°F (150°C). Place thawed rolls in foil and warm for 15–20 minutes until heated through.
- Microwave: Wrap frozen rolls in a damp paper towel and microwave in 30-second intervals until warm.
Finishing rolls with a generous brush of melted butter after baking makes them irresistible.
Give this easy dinner roll recipe a try — I’d love to hear your feedback if you make them!
Homemade Dinner Rolls
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Ingredients
- 2 ½ cups 325gr all-purpose flour
- 2 tablespoons sugar
- 1 packet about 1 ½ teaspoons instant yeast
- 1 teaspoon salt
- ½ cups + 2 tablespoons 150ml tepid milk (any milk is fine, I use whole milk)
- 2 large eggs divided
- 4 tablespoons 56gr unsalted butter, softened and cut into small pieces
- 2 tablespoons melted butter for brushing on baked rolls
Instructions
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To make the dough, combine flour, sugar, yeast, and salt in a large mixing bowl fitted with the paddle attachment.
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Add the tepid milk and 1 egg; mix for about 1 minute.
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With the mixer on low, add softened butter a piece at a time. Increase speed to medium and mix until combined. The dough may feel very soft and sticky at this stage.
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Swap to the dough hook and knead for about 6 minutes on medium speed. The dough will smooth out as you knead; add water a tablespoon at a time only if it’s too dry.
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Cover the dough and let it rise in a warm place for 30–60 minutes until doubled. Tip: place the covered bowl in the microwave with a glass of hot water for a warm, humid environment (don’t turn on the microwave).
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Once doubled, turn the dough onto a floured surface, form into a smooth ball, and divide into two equal portions.
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To shape the rolls, roll each portion into a 14-inch circle.
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Cut each circle into 12 wedges.
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Roll each wedge into a crescent, not too tight but snug enough to hold shape.
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Place rolls on parchment-lined baking sheets.
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Let the rolls rest about 20 minutes for a final rise.
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Preheat the oven to 350°F (177°C).
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To make the egg wash, whisk the remaining egg with 1 tablespoon water until smooth.
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Brush the egg wash evenly over the rolls just before baking.
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To bake, bake the rolls 20–25 minutes until golden brown.
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Transfer rolls to a wire rack to cool slightly.
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Brush with the remaining 2 tablespoons melted butter and let cool before serving.
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Nutrition
This recipe was originally published on October 17, 2017 and updated on February 5, 2020.