Amazing Dinner Rolls
Fluffy, buttery dinner rolls that bake up golden and soft every time. This easy homemade recipe is perfect for holidays, family dinners, and weeknight meals!
I love to make homemade rolls. My family has basically made me the official roll-maker for holidays and parties. These World’s Best Dinner Rolls have always been my go-to recipe. I’ll definitely still make them, but these Amazing Dinner Rolls I’m sharing today are tied for the win!
Try these other highly-rated delicious dinner roll recipes: The Best Dinner Rolls, Rosemary Rolls, Soft and Fluffy Dinner Rolls, and French Bread Rolls.
AMAZING DINNER ROLLS
These dinner rolls are truly amazing. I found the recipe 10 years ago in Ann Romney’s cookbook and have been making them ever since. The recipe is so simple to make, and the result is the most buttery, soft rolls. Perfect for any occasion! Discover how to make these amazing rolls step-by-step below.
Why You’ll Love This Amazing Dinner Rolls Recipe:
- Soft & Buttery: Enriched with eggs and butter, these rolls have a tender, melt-in-your-mouth texture that’s irresistible.
- Slightly Sweet: Granulated sugar adds just the right amount of sweetness, making them perfect for both savory and sweet pairings.
- Light & Fluffy: Scalded milk helps create a beautiful, airy crumb inside each roll.
- Beautifully Shaped: Crescent-shaped rolls aren’t just visually appealing—they give every bite a delicate, flaky edge.
- Golden & Delicious: Brushed with melted butter after baking, they come out of the oven with a soft, golden-brown exterior that’s perfect for dipping or spreading.
- Perfect For Any Occasion: Ideal for holiday dinners, weeknight meals, or just because. You can’t go wrong with these classic, crowd-pleasing rolls.
Ingredients
- 3/4 cup milk, scalded*
- 3/4 cup warm water
- 4 ½ teaspoons active dry yeast
- 1 teaspoon granulated sugar
- 3 large eggs, beaten
- 1/2 cup salted butter, room temperature
- 1/2 cup granulated sugar
- 5 ½ cups all-purpose flour
- 1/2 teaspoon salt
- melted butter or vegetable shortening, for brushing on top of rolls after baking
Instructions
*To scald the milk: Pour milk into a saucepan and heat over medium heat until warm and the edges are slightly foamy and bubbly. This happens right before the boiling stage, but don’t let it boil! Remove from heat and stand until lukewarm before using in the recipe.
Pour the warm water in the bowl of a stand mixer. Fit the mixer with the dough hook attachment. Add the yeast and 1 teaspoon of sugar to the water. Stir. Allow mixture to foam and proof for 10 minutes or until foamy/bubbly and activated.
Add the beaten eggs, softened salted butter, and 1/2 cup granulated sugar to the yeast mixture. Mix on low speed just until combined.
Add 1 cup of the flour and the salt. Mix until just combined. Add the scalded milk and mix again.
Continue to add flour, 1/2 cup at a time, until correct consistency is achieved. Dough should just slightly stick to fingers and pulling away from the sides of the bowl. (Do not use more than 5 ½ cups flour.) Knead the dough in the stand mixer (let it run on slow speed) for 8 to 10 minutes.
Spray a large bowl with nonstick spray. Remove the dough from mixer and place it in the prepared bowl. Cover bowl with a kitchen towel and allow it to rise until doubled in size, about 60 to 90 minutes.
Divide dough in half. Roll each half into a large circle and cut 12 equal ‘pie’ pieces. Roll dough triangles from the wide end into a crescent shape. Place rolls on a greased baking sheet.
Cover rolls and let rise another 30 minutes or until doubled in size.
Bake rolls at 350° F. for 14 to 15 minutes, or until the tops are golden-brown. Remove from oven and brush tops with melted butter, if desired. Serve and enjoy!
Servings
Yields: 24 dinner rolls.
Storage and Reheating
Store completely cooled rolls in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. For longer storage, wrap tightly and freeze for up to 3 months. To reheat, warm in a 350°F oven for 8 minutes or microwave for 10 seconds or so. Brushing with a little melted butter after reheating brings back that fresh-from-the-oven flavor and shine.
Holly’s Tips for The Most Amazing Dinner Rolls:
- Proof Your Yeast Properly: Make sure the water is warm (not hot) and let the yeast foam for 15 minutes. This ensures a light, fluffy rise.
- Scald The Milk: Heating the milk before adding it enriches the dough and creates a softer, more tender crumb. Allow it to cool slightly before mixing with the dough.
- Don’t Over-Flour: Add flour gradually and stop when the dough is slightly sticky to the touch. Too much flour can make rolls dense.
- Double Rise For Softness: Letting the dough rise twice before shaping and a final rise after shaping gives rolls a light, airy texture.
- Uniform Crescents: Cut your dough into equal-sized triangles and roll consistently from wide to narrow end for even baking and a beautiful shape.
- Golden Finish: Brushing melted butter over hot rolls right after baking adds flavor, shine, and keeps the crust soft.
- Optional Enhancements: Sprinkle lightly with coarse sea salt, herbs, or garlic butter for extra flavor variations.
Frequently Asked Questions:
Yes! You can prepare the dough and let it rise, then refrigerate overnight. Shape and bake the next day, adding extra time for the rolls to come to room temperature before baking.
A slightly sticky dough is perfect. You don’t want it wet, just sticky. Add flour gradually, 1 tablespoon at a time, if necessary, until it just barely sticks to your fingers. Over-flouring can make rolls dense.
Yes! You can knead the dough by hand. It will take a bit longer (about 8 to 10 minutes) to reach the right consistency, but the results will be just as soft and fluffy.
Brush the rolls with melted butter immediately after baking. You can also lightly brush them before baking for extra shine.
Definitely! Try sprinkling coarse sea salt, herbs, or garlic butter on top. You can even incorporate cinnamon-sugar for a sweet variation.
To make these Amazing Dinner Rolls gluten-free, substitute the all-purpose flour with a high-quality 1-to-1 gluten-free flour blend that contains xanthan or guar gum (or add about 1 teaspoon per cup if your blend doesn’t). You may need slightly more warm water or milk to achieve a soft, slightly sticky dough. Handle the dough gently, avoid over-kneading, and allow extra rising time, as gluten-free dough may take longer to double in size. Shape carefully and bake as directed, brushing with melted butter afterward for a golden, flavorful finish.
Similar Recipes
Looking for something similar? Try my Soft and Fluffy Dinner Rolls and French Bread Rolls next.
Wanting something different? These Rosemary Rolls are fluffy and buttery with a hint of rosemary flavor. The best part about them is that they’re a cinch to make! Perfect for all holiday meals.
Craving something sweet? Perfect Cinnamon Rolls are the best cinnamon roll recipe ever, look no further! These are the most delicious, soft and fluffy cinnamon rolls you’ll ever eat!
Searching for something extra savory? My Cheesy Garlic Pull Apart Rolls feature buttermilk biscuits covered in melted cheese, herbs, and garlic butter. These can be a delicious side dish or snack!
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Amazing Dinner Rolls
Ingredients
- 3/4 cup scalded milk (whole or 2%) (*see first step on scalding the milk)
- 3/4 cup warm water (105°F)
- 4 ½ teaspoons active dry yeast
- 1 teaspoon granulated sugar
- 3 large eggs beaten
- 1/2 cup salted butter room temperature
- 1/2 cup granulated sugar
- 5 ½ cups all-purpose flour
- 1/2 teaspoon salt
- melted butter or vegetable shortening (for brushing on top of baked rolls)
Instructions
- *To scald the milk: Pour milk into a saucepan and heat over medium heat until warm and the edges are slightly foamy and bubbly. This happens right before the boiling stage, but don’t let it boil! Remove from heat and stand until lukewarm before using in the recipe.
- Pour the warm water in the bowl of a stand mixer. Fit the mixer with the dough hook attachment. Add the yeast and 1 teaspoon of sugar to the water. Stir. Allow mixture to foam and proof for 10 minutes or until foamy/bubbly and activated.
- Add the beaten eggs, softened salted butter, and 1/2 cup granulated sugar to the yeast mixture. Mix on low speed just until combined.
- Add 1 cup of the flour and the salt. Mix until just combined. Add the scalded milk and mix again.
- Continue to add flour, 1/2 cup at a time, until correct consistency is achieved. Dough should just slightly stick to fingers and pulling away from the sides of the bowl. (Do not use more than 5 ½ cups flour.) Knead the dough in the stand mixer (let it run on slow speed) for 8 to 10 minutes.
- Spray a large bowl with nonstick spray. Remove the dough from mixer and place it in the prepared bowl. Cover bowl with a kitchen towel and allow it to rise until doubled in size, about 60 to 90 minutes.
- Divide dough in half. Roll each half into a large circle and cut 12 equal ‘pie’ pieces. Roll dough triangles from the wide end into a crescent shape. Place rolls on a greased baking sheet. Cover rolls again and allow to rise another 30 minutes or until doubled in size.
- Bake rolls at 350° F. for 14 to 16 minutes, or until the tops are golden-brown. Remove from oven and brush tops with melted butter, if desired. Serve and enjoy!
Note: Recipe instructions updated on 11/5/21.
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Wow, these rolls sure do look amazing! So light and fluffy, and perfect golden brown. yum!
These look amazing!! I’ve been loving making breads recently, and these rolls look like they’d be perfect slathered in butter.
What is the purpose of placing the dough into a plastic bag vs. placing in a greased bowl and covering?
Susan, great question! I wondered the same thing! 🙂 I did it as the recipe states, but I’m sure if they raise in a bowl the results would be the same.
I haven’t tried any of your roll recipes yet, but all your dinner recipes are 5 star hits every time! I need a roll recipe for Thanksgiving…which do you recommend for the big day?
Chelsea, Thank you! Such a sweet comment 🙂 I love all my roll recipes, but the World’s Best Dinner Rolls: https://kadence.life-in-the-lofthouse.com/worlds-best-dinner-rolls/, and these Amazing Dinner Rolls are my top 2! I’m actually making the Amazing dinner rolls for our Thanksgiving 🙂
you say it needs 1 tsp granulated sugar and 1/2 cup sugar….what’s the difference? i thought all sugar was granulated? these rolls sound so yummy!
No difference, they’re both just regular granulated sugar (not powdered sugar)
These ARE the most amazing rolls. So easy to make, rise so quickly, taste SO good! I thought, “This might make good cinnamon rolls.” It does! Just roll it out, fill, roll and cut, let rise, bake 350 degrees for 18 minutes max, frost and enjoy!
Thank you so much for the “amazing” recipe!
When you find a delicious bread or roll recipe yes you can make the best cinnamon rolls or Sticky Pecan rolls! I made cinnamon rolls with the bread recipe I have. My daughter said they were the best cinnamon rolls she’d ever eaten. So go ahead!
Looks so delicious. Love these rolls. Never tried such type of rolls first time I will be making these rolls. I love baking and will definitely try this at home.
Would I be able to shape your other dinner rolls like this? I made them where you roll them into a ball (the other ones – best dinner rolls ever) and just wondering if this shape would work with them or placing them in a cupcake tin
Cut the recipe in half. Took 1/2 of that & made 6 rolls. Took the other half, rolled out for cinnamon rolls (1/2 c brown sugar w/ 1.5 t of cinnamon) Brushed dough w/ melted butter, sprinkled sugar mix all over, rolled up, pinched seams, cut into 6 rolls. Followed remainder of directions. Put all 12 rolls in glass 9 x 13” greased pan – delicious!!!
I bookmarked these years ago and just came Across the recipe this week as I was deleting stuff. I’ve also been on a yeast recipes kick so it was perfect timing.
These were delicious! They will be my go-to from now on, especially for holidays. The taste sort of reminded me of my pan dulce recipe (minus the sugar top).
I did make 2 mistakes so APPARENTLY my reading skills were lacking today. My first mistake was to melt the butter. That kept the dough From coming together but after adding the 5 1/2 cupS of flour I just left it to rise. The dough remained stickY So I dipped my hands in flour when working with it. I also only cut my circles into 6 triangles instead of 12. The first six I did were massive so i manipulated the next 6 to make 8. I Can’t wait to make them again (the right way) and impress people. 🙂
These are amazing! I tried them today and they were wonderful with dinner. Thank you so much for sharing! I’ve tried a couple of your recipes and they never disappoint!
Looks yummy!
Ive made these twice now and can attest its an EXCELLENT recipe. So delicious!
I made these today for Easter dinner and they are delicious. Just as described light and fluffy. Fantastic recipe!