Our Favorite Homemade Dinner Rolls Recipe

I made these Jumbo Dinner Rolls and they’re pillowy, impossibly buttery, and will make store-bought rolls feel insulted.

I’m obsessed with these Jumbo Dinner Rolls because they hit that sweet spot between pillowy and crusty, and I keep coming back for more. I love how they steal the room at any table, the kind of Buttery Rolls you fight over without meaning to.

My family thinks I’m extra, but I don’t care. The smell of unsalted butter and whole milk makes my stomach start an argument with my common sense.

But look, it’s just roll envy. Soft, slightly shiny, forkable and impossible to stop eating.

Pure roll obsession. I’ll never ever not make them again.

Ingredients

• All purpose flour: backbone, gives chew and structure, soft but slightly spongy.
• Active dry yeast: it wakes the dough, makes airy crumb and that bakery smell.
• Granulated sugar: basically feeds the yeast and adds a gentle sweet kiss.
• Fine salt: balances sweetness, controls rise, adds that subtle savory edge.
• Whole milk: makes dough richer and softer, keeps rolls tender and cozy.
• Warm water: wakes the yeast and loosens dough, you’ll get better texture.
• Unsalted butter: melted into dough for richness and tiny tender flakes.
• Large egg: binds, gives color and a little extra richness to rolls.
• Extra melted butter for brushing: gives shine, soft crust and buttery flavor.
• Optional coarse or flaky salt: a crunchy pop and salty contrast on top.

Ingredient Quantities

• All purpose flour 4 1/2 cups (about 560 g)
• Active dry yeast 2 1/4 teaspoons (one packet)
• Granulated sugar 1/4 cup (50 g)
• Fine salt 1 1/2 teaspoons
• Whole milk 1 cup warmed (about 240 ml)
• Warm water 1/4 cup (about 60 ml)
• Unsalted butter 1/4 cup melted (about 56 g)
• Large egg 1
• Unsalted butter extra for brushing 2 tablespoons melted
• Optional coarse sea salt or flaky salt for sprinkling

How to Make this

1. Warm the milk until it’s about lukewarm to warm to the touch, not hot, and warm the 1/4 cup water too; pour the warm water into a small bowl and stir in the 2 1/4 teaspoons active dry yeast with a pinch of the 1/4 cup granulated sugar, let sit 5 to 10 minutes until foamy or bubbly, if it doesn’t foam your yeast may be dead so try again.

2. In a large mixing bowl whisk together 4 1/2 cups all purpose flour and 1 1/2 teaspoons fine salt, set aside.

3. In another bowl combine the warmed milk, the melted 1/4 cup unsalted butter, the remaining sugar, and 1 large egg; whisk until smooth, then stir in the foamy yeast mixture.

4. Make a well in the flour and pour the wet ingredients in; use a wooden spoon or your hand to bring it together until a shaggy dough forms, should be slightly sticky.

5. Turn the dough out onto a lightly floured surface and knead for about 8 to 10 minutes until smooth and elastic, add small pinches of flour only if it’s unbearably sticky, you don’t want it dry.

6. Lightly oil a clean bowl, place the dough inside, cover with plastic wrap or a kitchen towel and let rise in a warm draft free place until doubled, about 1 to 1 1/2 hours; if your house is cold put the bowl in an off oven with the oven light on.

7. Punch the dough down gently, divide into 12 large pieces for jumbo rolls (you can do 10 to 16 if you want smaller or bigger), shape each into a smooth tight ball by tucking edges under and rolling on the counter.

8. Place the rolls in a greased 9×13 or round pan, leaving a little space so they can expand, cover and let rise again until puffy and almost doubled, 30 to 45 minutes.

9. Preheat oven to 375 F (190 C). Bake the rolls for 18 to 22 minutes until golden brown on top and the bottoms sound hollow when tapped, ovens vary so keep an eye on them.

10. As soon as the rolls come out brush generously with the extra 2 tablespoons melted unsalted butter and sprinkle optional coarse or flaky sea salt while still warm, let cool a few minutes and serve warm; if you want extra soft tops brush again after they’ve cooled a little.

Equipment Needed

1. Large mixing bowl (for the flour and for rising the dough)
2. Small bowl or cup (for proofing the yeast)
3. Measuring cups and spoons plus a kitchen scale if you got one
4. Whisk and a wooden spoon (or a sturdy spatula)
5. Pastry brush for buttering the tops
6. Clean work surface and a bench scraper or your hands for kneading and dividing
7. 9×13 inch baking pan or a round pan (greased)
8. Plastic wrap or a clean kitchen towel to cover the dough while it rises
9. Oven and an instant read thermometer or candy thermometer to check milk temp if you want to be exact

FAQ

Our Favorite Homemade Dinner Rolls Recipe Substitutions and Variations

• All purpose flour (4 1/2 cups)
  • Bread flour: higher protein gives chewier, taller rolls; use same weight.
  • Whole wheat pastry flour: adds nuttiness and fiber; swap up to 50 percent for best texture.
  • 1-to-1 gluten free blend: use a blend labeled for baking and add a teaspoon xanthan gum if it doesn’t contain any.
• Active dry yeast (2 1/4 tsp)
  • Instant yeast: use about 2 teaspoons, mix straight into the flour no proofing needed.
  • Fresh yeast: about 0.6 oz (18 g) fresh, dissolve in the warm liquid before using.
  • No-yeast option: use 1 tsp baking powder plus 1/4 tsp baking soda and bake immediately for denser quick rolls.
• Whole milk (1 cup warmed)
  • Buttermilk: adds tang and keeps crumb tender, use same volume but reduce warm water by a tablespoon.
  • Unsweetened soy or oat milk: great dairy-free swap, warm it the same way.
  • Milk + yogurt thin with a bit of warm water to cup consistency for extra richness and slight tang.
• Unsalted butter (1/4 cup melted) or egg
  • Vegetable oil or melted coconut oil: same volume, gives softer crumb but less buttery flavor.
  • Butter + olive oil mix: use half butter half olive oil for flavor and tenderness.
  • Egg substitute (for the large egg): flax egg (1 tbsp ground flax + 3 tbsp water, rest 5 min) or a commercial egg replacer for vegan option.

Pro Tips

1) Proof the yeast properly. If the yeast doesnt foam within 10 minutes toss it and try again. Use water thats warm, not hot. Too-hot water kills the yeast and youll get dense rolls.

2) Dont keep adding flour while kneading. The dough should feel slightly tacky. If you add too much flour the rolls come out gummy or dry. Lightly oil your hands if it sticks instead of dumping in more flour.

3) Control rise temps. A cold kitchen will slow the rise and an overly warm spot makes the dough overproof and collapse. If its chilly put the bowl in an oven with just the light on, or on top of a warm (not hot) appliance.

4) Shape for surface tension and steam. When you make the balls tuck the seams under and roll them tight so the tops get smooth and glossy. Brush with butter right when they come out of the oven for a soft shiny top, and sprinkle salt immediately so it sticks.