Warm, soft dinner rolls make any holiday meal feel special, and they are easier than most people think. This dough is enriched with milk, butter and an egg, so the rolls bake up fluffy and pull apart in buttery pieces. You can mix it by hand or in a stand mixer, shape the rolls the night before and bake them fresh on the day, or bake and freeze them weeks ahead.

Pan of soft golden dinner rolls brushed with butter and flaky salt, one torn open

Soft Dinner Rolls

Fluffy pull-apart butter rolls made with milk, butter and an egg. Shape ahead or freeze baked rolls.

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Prep Time 25

Cook Time 22

Rising 1 50

Total Time 2 37

Servings: 15 rolls

Course: Bread, Side Dish

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

1 cup whole milk 240 ml, warm (about 110°F / 43°C)
2.25 tsp instant or active dry yeast one 7 g packet
0.25 cup granulated sugar
1 large egg room temperature
4 tbsp butter softened, plus 2 tbsp melted for brushing
1 tsp salt
3.5 cups all-purpose flour about 440 g, plus more as needed
1 pinch flaky salt optional, for the tops

Equipment

1 Stand mixer with dough hook (optional)
1 Large bowl
1 9×13-inch (23×33 cm) baking pan

Method

In a large bowl (or the bowl of a stand mixer), stir together the warm milk, yeast and 1 tbsp of the sugar. Leave for 5 minutes until foamy.
Add the rest of the sugar, the egg, softened butter, salt and 3 cups of the flour. Mix until a shaggy dough forms.
Knead for 6 to 8 minutes in the mixer on medium-low (or 10 minutes by hand), adding the remaining flour a tablespoon at a time, until the dough is smooth, soft and only slightly tacky.
Put the dough in a lightly oiled bowl, cover and leave in a warm place for 1 to 1 1/2 hours, until doubled.
Grease the baking pan. Punch down the dough and divide it into 15 equal pieces (about 55 g each). Roll each into a smooth ball and arrange in the pan in 3 rows of 5.
Cover and let rise for 30 to 45 minutes, until puffy and touching. Meanwhile, heat the oven to 375°F (190°C).
Bake for 18 to 22 minutes, until golden brown on top. Brush with the melted butter straight away and sprinkle with flaky salt. Serve warm.

Notes

Overnight: after shaping, cover the pan tightly and refrigerate for up to 18 hours. Let the rolls sit at room temperature for about 1 hour, until puffy, then bake.

Freeze: cool baked rolls completely, wrap well and freeze for up to 3 months. Thaw, then warm in a 350°F (175°C) oven for 8 to 10 minutes.

Flour amount: flour absorbs liquid differently, so go by feel. The dough should be soft and pull away from the bowl, not stiff.

Plan the whole meal: see our easy Thanksgiving menu with a day-by-day make-ahead plan.

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Soft Dinner Rolls (Fluffy Butter Rolls)