Homemade Dinner Rolls
Updated Oct 14, 2026
These homemade dinner rolls are made from scratch with instant yeast, come out light and fluffy, and are made with pantry ingredients.
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When I first learned how to cook, making anything with yeast was so intimidating. So when I finally worked up the courage to try, dinner rolls were the very first bread I made! Now, I can make a whole dinner and somehow still be most excited about the bread, lol. I use olive oil and a little honey in my dinner rolls, and they come out so soft in the middle with these lightly golden tops. Once I’ve shaped all 15, they do their second rise right in the baking dish, so I’m done handling them and can get back to the rest of dinner.
Recipe testing notes
For the past 10 years, I’ve tested every recipe multiple times before sharing it! These notes give you a peek into my process of developing and testing.
I’ve made these dinner rolls so many times now that I can usually tell when the dough needs a little more kneading. It can look really smooth, but if I pull on it and it tears instead of stretching, I know it’s not quite there. I’ve stopped kneading too soon before, and the rolls came out a little heavier than I like. I’m careful with the flour too. I know it’s tempting to keep adding more when the dough sticks to your hands, but I’d rather deal with a little sticky dough than end up with dry rolls.
The rising is where I still get a little impatient, especially if I’m making these with dinner. I’ve tried shaping the rolls when the dough was almost doubled, thinking it was probably close enough. But I could tell the difference when they baked. They just weren’t as light and soft. So I give the dough its time, both before and after shaping, even if dinner ends up waiting on the bread a little.
Happy Cooking!
– Yumna
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Dinner Rolls Ingredients
With yeast dinner rolls, I pay the most attention to measuring the flour and warming the milk. Both make a difference in how the dough rises and how soft the rolls turn out.
- Dry ingredients: All-purpose flour, salt, and instant yeast. I like to spoon the flour into the measuring cup and level it off rather than scooping directly from the bag, which can pack in too much flour. Instant yeast goes straight into the dry ingredients, so there’s no need to activate it separately. If I’m using active dry yeast instead, I use the same 1 tablespoon and let it foam in the warm milk and honey before mixing the dough.
- Wet ingredients: I use whole milk that’s warm to the touch, not hot, since too much heat can damage the yeast. If I don’t have whole milk, I substitute 1 cup of 2% milk. The olive oil goes into the dough, and I use a little extra to brush the rolls after baking. I’ve also substituted 2 tablespoons of maple syrup for the 2 tablespoons of honey. A room temp egg mixes in better, so try to remember to pull it out 15-20 minutes ahead of time.
How to Make Yeast Dinner Rolls
These step-by-step photos walk you through how to make Homemade Dinner Rolls. For the full ingredient list and detailed instructions, head to the recipe card below, or skip straight to the → Easy Homemade Dinner Rolls recipe below
1. Combine the Dry Ingredients
Whisk the flour, salt, and instant yeast together in a large bowl until everything is evenly distributed.
2. Mix the Wet Ingredients
In a separate bowl, whisk together the warm milk, olive oil, egg, and honey until combined.
3. Add Wet Ingredients to Dry
Pour the milk mixture into the bowl with the flour mixture.
4. Bring the Dough Together
Stir with a spoon until no dry flour remains. The dough will look a little rough and sticky at this point. Cover it and let it rest briefly before kneading.
5. Knead the Dough
Turn the dough onto a lightly floured surface and work it using a folding motion until it becomes smooth and stretchy.
6. Let the Dough Rise
Transfer the dough to a lightly oiled bowl and cover it. Leave it in a warm spot until it expands to about 2½ times its original size.
7. Divide the Dough
Transfer it back to a lightly floured surface and cut into 15 equal pieces.
8. Shape the Dinner Rolls
Fold the edges of each piece toward the center and pinch the seam closed. Roll each piece into a smooth ball and arrange seam-side down in the baking dish.
9. Let the Rolls Rise Again
Cover the baking dish loosely and leave the dough until the rolls look puffy and have doubled in size.
10. Bake and Brush with Olive Oil
Bake until the tops are golden brown. Brush the rolls with olive oil while they’re still hot, then let them cool slightly before pulling them apart.
RECIPE VIDEO TUTORIAL
Full Soft Dinner Rolls Recipe
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Homemade Dinner Roll Recipe
Video
Ingredients
- 3 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon instant yeast
- 1 cup whole milk warmed
- 4 tablespoons olive oil plus more for brushing
- 1 large egg
- 2 tablespoons honey
Instructions
- In a large bowl, combine flour, salt and instant yeast. Whisk to evenly distribute everything.
- In a small bowl, combine the milk, olive oil, egg and honey.
- Add wet ingredients to the dry. Stir with a spoon until all of the flour is incorporated. Cover and allow to sit for 10-15 minutes.
- Scrape dough onto a smooth, lightly floured surface. Knead for 8-10 minutes or until smooth and stretchy using a folding motion, adding more flour when needed. The dough is a bit wet so constant motion will help prevent it from sticking.
- Place dough in an oiled bowl or container. Cover with plastic wrap or a tight cover and allow to rise in a warm area until 2.5 times the size, about 90 minutes.
- Scrape dough out onto a lightly floured surface. Cut into 15 even pieces (about 55 grams each).
- Taking one piece at a time, fold the edges into the center, pinch them closed, and then roll the ball in your hands. Place the dough seam side down a 9×13 baking dish and repeat with the remaining pieces.
- Cover the dough balls loosely with plastic wrap. Allow to rise until doubled in size, about 30 minutes.
- While the dough is rising the second time, preheat oven to 375° F. Once doubled in size, uncover the dough and place in the oven on a middle rack.
- Bake for 15-20 minutes until golden brown.
- Remove from the oven and while still hot, brush with olive oil, if desired. Allow to cool for about 10 minutes before enjoying.
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Notes
- Pay attention to the temperature of your kitchen. It will drastically impact the rising time of your dough. When it is warmer, the dough rises faster.
- Weigh the rolls. For this dinner roll recipe, I like using a scale to weigh the rolls when I’m making them! That way, they’re all the same size.
- Instead of whole milk, try almond milk, which is what I use in the recipe video! I recommend against coconut milk or rice milk.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Add herbs. You can try mixing ¼ cup of chopped, fresh herbs into these easy homemade dinner rolls! I think parsley, basil, or chives would be good.
- Make them cheesy. I mean, who can say no to cheese?! Knead ¼ to ½ cup of grated cheddar, parmesan, or mozzarella into the dough!
- Bagel them. Before baking, sprinkle the tops of the quick dinner rolls with everything bagel seasoning! I usually make my own spice blend because it takes just 5 minutes and keeps for a long time!
Recipe Tips
- Don’t skip the resting time after mixing the wet and dry ingredients together. This will make the bread easier to knead and give the flour time to absorb the liquid.
- Use any kind of plant-based milk or regular whole milk will work. However, I recommend against coconut milk or rice milk. Make sure the milk is not too hot (above 115°F) or it will kill the yeast.
- Use a stand mixer if you have one. You can mix and knead the dough in one with a dough hook. You may have to add an additional tbsp of flour and work the dough for up to 15 minutes to get the right consistency with a dough hook!
- Pay attention to the temperature of your kitchen. It will drastically impact the rising time of your dough. When it is warmer, the dough rises faster.
- Weigh the rolls. For this dinner roll recipe, I like using a scale to weigh the rolls when I’m making them! That way, they’re all the same size.
Serving Ideas
- With soups and stews. I love having warm bread with soup, especially when there’s broth left in the bowl. My lentil soup, chicken noodle soup, and beef stew would all work well with these.
- With a saucy dinner. I like serving these alongside chicken meatballs, roasted chicken with mushroom gravy, or anything with a tomato-based sauce.
- Use leftovers for sandwiches. I split the rolls in half and fill them with leftover chicken salad, turkey, or egg salad. They’re a nice size for making little sandwiches the next day.
Troubleshooting
There a few reasons why your homemade dinner rolls come out of the oven hard instead of light and fluffy! Check to make sure your yeast isn’t old or expired, which could stop it from rising. You should also make sure the milk isn’t hot when you add it, since heat can kill yeast! (You just want the milk to be warm.) Also, give the dough long enough to rise and avoid overcooking the rolls!
If the dough isn’t rising, I’d first check the yeast and the temperature of the milk. Expired yeast or milk that’s too hot can prevent the dough from rising properly. A cooler kitchen can also slow things down, so I would give the dough more time in a warm, draft-free spot before assuming something went wrong.
I look for golden brown tops and lightly browned edges. The rolls should also spring back when gently pressed. If I’m not sure, I use an instant-read thermometer to check the center of one of the middle rolls. It should register around 190°F.
Comments
Can I use whole wheat flour?
Hi Linda, you can try it, but using whole wheat flour will make the rolls more dense and less fluffy. One commenter substituted in just 1/2 cup whole wheat flour and said the rolls baked up crusty and hard on the outside, and dense on the inside, not soft and fluffy. If you really want to try it, I’d recommend only swapping some of the flour, not all of it, for whole wheat. You may also need a splash more milk, and the dough may need extra rise time. Hope that helps!
Hi, I love the recipe and have made them so many times but I doubled the recipe this time and my dough is a little bit dry. What should I do? The dinner rolls also came out dry after I baked them. Can I freeze the dinner rolls dough? Thank you.
Hi! So glad you love the recipe! This issue is a very common thing when doubling bread recipes. When you double a yeast dough, measurements don’t always scale perfectly unfortunately, especially flour. Flour absorbs liquid differently depending on humidity, brand, and how it’s measured. So if you’re doubling the recipe next time, just make sure to feel the dough to make sure it’s soft, slightly tacky and elastic. If it feels dry, you can add a little bit more milk. I hope that helps! And yes, you can definitely freeze the dinner roll dough! The best time is right after shaping (step 7) but before their final rise. You can place the individual rolls flat on a baking sheet in the freezer for 1-2 hours and then transfer them to an airtight container or bag for up to 3 months.
Finally! A dinner roll recipe that I will use time and time again. I followed the recipe exactly and it came out exactly perfect. I do like to salt and butter rolls at the end. We couldn’t stop eating them! Thank YOU!
Wow, thank you!! So glad you loved it, Cat!
Great recipe, but I am having issues with the texture! The rolls are crusty and hard on the outside, and dense on the inside, not soft and fluffy. The only thing I did different was substitute a half cup of white flour with whole wheat flour, would that change have caused the texture to come out the way it did?
Yes, whole wheat flour make the rolls denser. That is likely the cause!
Hi. Looks easy enough & tasty! Will be trying it tonight. Quick question: Can I omit the honey / sugar altogether? Thank you. Am a big fan, btw.
Thanks, Tina! Since the recipe uses Instant Yeast you don’t need to use sugar or honey, but I do find it helps with the overall final taste. That said, I think they will work out perfectly fine without it!
Hi this is a great recipe. But I had an issue and I forgot to warm up my milk will the dough still be good and how can I fix it ?
Oh no! The milk needs to be warm to activate the yeast, but I have heard that if you add the dough to your oven wrapped in plastic wrap with just the light on (no heat) it can help warm up and activate the yeast. The ideal temperature is between 100ºF and 110ºF, so make sure it doesn’t exceed 115ºF. Good luck! I hope you’re able to salvage them.
I have been baking bread for 65 years, including grinding the grain for the flour. The milk even at room temperature will be okay; it might take a very little more time to rise. The milk can also be warmed in the microwave – lukewarm will do. You can even use the milk at cold temperature – and it will just take longer to rise. Yeast bread dough is not the delicate, finicky thing it has been made out to be. Our pioneer forebears made bread without our moderate conveniences, remember. Cooks using wood-fired ovens used to make bread….. Have I had failures over the years? Yes, of course. However, even ‘failed” homemade bread is good for eating!! Persevere! And enjoy, enjoy!
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