Yeast Dinner Rolls
Nov 24, 2024, Updated Nov 01, 2025
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Store-bought is fine, but there’s something special about the smell of fresh bread baking in your house. These Yeast Dinner Rolls are easy to make for beginners or experienced bakers
I’ve spent plenty of time kneading dough over the years, and I can tell you these rolls never disappoint. They bake up soft, buttery and beautifully golden – and they’re so delightful to pull apart and enjoy the moment they come out of the oven.
They’re perfect for Sunday dinners, holiday gatherings or any meal that deserves a little extra love. Serve them warm with herb butter or drizzle on some hot honey for a sweet-and-savory twist you won’t forget.
Why you’ll love these Yeast Dinner Rolls
- Soft and pillowy texture: They’re light but rich with buttery flavor.
- Beginner-friendly recipe: Minimal kneading and a simple two-rise process make this a great go-to for first timers and more experienced bread makers.
- Versatile and make-ahead friendly: Serve fresh from the oven or prep the rolls the day before.
Ingredients you’ll need
These yeast dinner rolls only require 7 simple ingredients, plus egg wash to brush the tops for a golden finish.
- Water: Provides moisture to the dough and helps activate the yeast. The water should be about 120 degrees F, warm to the touch but not scalding. If it’s too hot, it can kill the yeast.
- Instant or rapid-rise yeast: You’ll need one of the small packets. You also can measure out 2¼ teaspoons (the amount in one packet) from a larger container.
- Granulated sugar: This will feed the yeast and add a slight sweetness to the tender dough.
- Bread flour: This recipe specifically calls for bread flour, which will result a stronger gluten content than all-purpose flour due to higher protein content.
- Kosher salt: A necessary ingredient to bring the flavor balance.
- Baking powder: Just a little bit helps encourage a lighter, fluffy dough.
- Butter: The flavor star of these dinner rolls, it really comes through in the flavor. Make sure it is fully soften at room temperature to ensure even distribution.
How to make homemade dinner rolls
Making homemade dinner rolls is simpler than it sounds. It requires just a little bit of patience and time for the dough to rise.
Activate the yeast. Start by combining warm water (about 120 degrees F) and instant yeast in the bowl of a stand mixer. Let it rest for a few minutes until the yeast begins to bubble slightly. This step ensures your yeast is alive and ready to help the rolls rise.
Mix the dough. Whisk together bread flour (reserving about 1 cup), salt and baking powder in a separate bowl. Add these dry ingredients to the yeast mixture, along with sugar and softened butter. Using a stand mixer fitted with a dough hook, mix on low until the dough comes together into a smooth, soft ball. This should take about 5 to 7 minutes.
If you don’t have a stand mixer, you can mix by hand with a wooden spoon and knead the dough on a lightly floured surface.
Let it rise. Once the dough is smooth, form it into a ball and place it back in the bowl. Cover and let rise in a warm spot for about 1 hour, or until doubled in size. This first rise is where the dough develops structure and that soft, airy texture.
Shape the rolls. After the dough has risen, punch it down gently to release air bubbles. Divide it into 12 equal pieces (about 3 ounces each) and roll each one into a smooth ball. Arrange the dough balls evenly in a greased 9-inch by 13-inch cake pan or baking dish.
Second rise. Cover the pan loosely and let the rolls rise again for about 45 minutes. They should puff up and fill out the pan.
Bake to golden perfection. Before baking, brush each roll with a simple egg wash made by whisking together 1 egg and 1 tablespoon of water. This gives them that irresistible golden-brown shine. Bake at 400 degrees for 15 to 17 minutes, until golden and fragrant.
Tips & tricks for perfect dinner rolls
- Don’t rush the rise. Allowing the dough to rise fully is key to that light, fluffy texture.
- Check the texture. When kneading, the dough should feel soft and slightly tacky, but not sticky. After the first rise, you’ll have a very smooth dough.
- Egg wash is essential. Brushing with an egg wash gives your rolls that beautiful golden-brown finish, giving them that professional shine.
- Serve warm. These rolls are best enjoyed fresh from the oven, slathered in butter or drizzled with hot honey.
Make-Ahead instructions
While these dinner rolls come together in less than 3 hours total time, you can partially make them ahead. Prepare the dough through the first rise, then shape and evenly place the rolls in a baking pan. Cover tightly and refrigerate overnight, up to about 16 hours. Take the pan out for a second rise, letting it rest for 1 to 2 hours on the counter.
Once the rolls have almost doubled in size, filling out the pan, brush the tops with egg wash and bake as directed.
Looking for leftover serving suggestions? Split and toast these dinner rolls in a skillet to transform them into brioche-style slider buns. They’re great for little breakfast sandwiches, melty cheese sandwiches and small burgers.
Yeast Dinner Rolls
Ingredients
- 1½ cups warm water, about 120 degrees
- 2¼ teaspoons (1 packet) instant or rapid-rise yeast
- ¼ cup (50 grams) granulated sugar
- 4½ cups (540 grams) bread flour
- 1 teaspoon kosher salt
- ¼ teaspoon baking powder
- 6 tablespoons unsalted butter, softened to room temperature
Egg wash (for brushing)
- 1 egg
- 1 tablespoon water
Instructions
- In the bowl of a stand mixer, add 1½ cups warm water (about 120 degrees F) and sprinkle on the yeast to activate. Let stand for 5 minutes, until foamy.
- In a separate bowl, whisk together 3½ cups (420 grams) of the bread flour, salt and baking powder. Reserve the remaining 1 cup (120 grams) of flour.
- Add granulated sugar and the flour mixture to the mixer bowl fitted with the dough hook attachment. Mix on low speed to combine.
- Gradually add the softened butter, 1 tablespoon at a time, mixing until fully incorporated.
- Add the remaining 1 cup bread flour and continue mixing until a smooth, elastic dough forms, about 5 to 7 minutes. The dough should pull away from the sides of the bowl but still feel sticky to the touch.
- Gather the dough into a rough ball, place it back in the mixing bowl, and cover with a clean kitchen towel or plastic wrap. Let rise in a warm place for 1 hour, or until doubled in size.
- Punch down the dough and divide into 12 equal portions (about 3 ounces each). Use a kitchen scale to ensure rolls are the same size. Roll each piece into a smooth ball by cupping your hand and moving it in a circular motion on the counter.
- Lightly grease or spray a 9-inch by 13-inch baking dish. Arrange dough balls evenly in 3 rows of 4. Cover loosely with plastic wrap or a towel and let rise for 45 minutes, or until puffy and nearly doubled in size.
- Meanwhile, preheat the oven to 400 degrees F and position a rack in the center.
- Make the egg wash by whisking together the egg and water. Brush over the tops and sides of each roll.
- Bake for 15 to 17 minutes, or until the tops are golden brown and the internal temperature reaches about 190 degrees F.
- Remove from the oven and place the pan on a wire rack. Let cool slightly before serving warm.
Notes
- All ovens are different, so you may have to adjust the bake time up or down by 1 to 2 minutes. For me, these rolls come out perfectly at 16 minutes.
- You can make these rolls a day in advance and gently reheat in a warm oven for serving.
- Store leftover rolls in an air-tight container at room temperature for 2 days, or freeze for up to 2 months. Thaw overnight on the counter to bring rolls to room temperature.
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