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Homemade dinner rollers
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5 from 87 votes

Homemade Dinner Rolls

Simple and easy to make, for non bakers, these classic homemade dinner rolls are made from scratch and come out perfectly light and fluffy!
Course Side Dish
Cuisine American
Prep Time 20 minutes
Cook Time 15 minutes
Resting time 2 hours 10 minutes
Total Time 2 hours 45 minutes
Servings 15 rolls
Calories 172kcal
Author Yumna Jawad



  • 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. 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.
  • Line a baking sheet with parchment.
  • Scrape dough out onto a lightly floured surface. Cut into 15 even pieces.
  • Taking one piece at a time, fold the edges in to the center, pinch them closed, and then roll the ball in your hands. Place the dough seam side down on the baking sheet. Repeat with the remaining pieces. Position the dough balls in a rectangle about ½” apart.
  • Cover the dough balls loosely with plastic wrap. Allow to rise until doubled in size, about 30 minutes.
  • While 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 13-18 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.


Storage: Store the rolls in an airtight container at room temperature and they will keep well for 4 to 5 days.
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
  • Instead of almond milk, any other kind of plant-based milk or regular whole milk will work. I recommend against coconut milk or rice milk.
Nutritional Data: Please note that the nutrition label provided is an estimate only. It will vary based on the specific ingredients used. This recipe is estimated to feed 4 people, but it may be more or less.


Calories: 172kcal | Carbohydrates: 25g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 11mg | Sodium: 182mg | Potassium: 38mg | Fiber: 1g | Sugar: 2g | Vitamin A: 16IU | Calcium: 26mg | Iron: 1mg