Soft Home Made Dinner Rolls
These fluffy Soft Home Made Dinner Rolls are perfectly seasoned, stay soft for days and are perfect for every occasion!
Don’t even get me started on how soft these rolls are, it’s honestly shocking that you can make dinner rolls this soft at home! And they taste amazing too! Flaky, light, buttery and fresh! And they’re low-effort too which makes them the perfect addition to pretty much any meal.
If you’re looking for more bread recipes try my Soft Pita bread or my Turkish Bread which are both really easy to make! I also have an amazing Focaccia recipe you should give a go, it’s stupid easy!
Why you should make dinner rolls at home.
There are so many things to love about this dinner Roll Recipe!
- Soft – these are ultra-soft dinner rolls. No stale, tough, disappointing bread here.
- Taste amazing – these are buttery and not sweet, they’re nice and savory.
- Can be made ahead of time – You can make these in the morning and serve them for dinner, they’ll stay soft all day! They’re also really freezer friendly too!
- Simple ingredients – Pantry staple ingredients is all you need to make these delicious dinner rolls.
Tangzhong.
Why these dinner rolls stay soft all day!
The secret is something called Tangzhong. Essentially, it’s a flour and water paste that you cook on the stove and then add to your dough before mixing with all the other ingredients. It’s almost like a roux that helps stabilize the wheat starches in bread to help prevent recrystallization which causes bread to go stale. The result is dinner rolls that are really soft and stay soft all day. No dry rolls here!
Ingredients You Need To Make Home Made Dinner Rolls
Note: the whole recipe, including the ingredient quantities, can be found at the bottom of this page – just scroll down to the bottom, or click the ‘Jump to Recipe’ button at the top of this post.
- Bread flour – Bread flour is a high gluten flour that results in a chewier dough. Alternatively, you can use regular all-purpose flour.
- Salt – I used fine salt.
- Granulated sugar – this helps feed the yeast to help create gas bubbles which makes your bread so fluffy!
- Instant dry yeast – is sold in the baking isle of your supermarket. It is a dry form of yeast that when activated with wet ingredients creates gas and helps baked goods rise.
- Milk – I used full-fat cow’s milk. You want to make sure your milk is warm to help activate the yeast. It loves warmth.
- Egg – I used a large egg. Make sure your egg is at room temperature. The egg is added for a richer flavor and softer texture.
- Butter – I used unsalted butter for this recipe, you can use salted if you wish, maybe leave the salt in the recipe out. The butter in this recipe helps the bread rise more and helps make the dinner rolls softer in texture.
- Sesame Seeds – to sprinkle on top. You can pretty much sprinkle anything you like on top. Black sesame seeds or poppy seeds, even everything bagel mix would work!
How to make Home Made Dinner Rolls!
- Add the flour and water into a non-stick saucepan.
- Stir on low heat until it thickens to a mayonnaise like consistency.
- Mix the egg and warm milk together.
- Mix the flour, yeast, salt and sugar together.
- Add the wet ingredients to the dry and mix on medium speed using a stand mixer with a dough hook attachment until a rough dough forms, about 5 minutes.
- Add the softened butter and continue kneading on medium low speed for 15 minutes.
- A smooth dough will form.
- Let the dough rise in a warm spot until it doubles in size.
- Knead on a floured workbench for 1 minute.
- Butter a 9×13-inch baking dish that’s 1-inch in height.
- Divide into 12 equal sized portions and form into balls.
- Add to the baking dish.
- Allow to rise for 1 hour in a warm spot or until doubled in size.
- Brush with egg wash.
- Sprinkle with sesame seeds
- Bake for 15-20 minutes or until golden in color. Serve same day.
Tips and Tricks For Recipe Success!
- Measure out using kitchen scales – measuring ingredients out by weight and not cups is the best way to get consistent results every time!
- Make sure your yeast hasn’t expired –
- Make sure your milk the right temperature – lukewarm is the ideal temperature which registers 40C/98-105F on a thermometer.
- Make sure your butter is nice and soft!
- Don’t skip the rising times! Breads with yeast need two rising times, each for one hour. One when the dough is made and then after the rolls are formed.
- To get evenly sized rolls weight the dough and then divide by 12 or 24 if making smaller rolls.
- Brush your baking tin with melted butter to ensure the rolls don’t stick. If your baking tin isn’t non-stick, line with baking paper as well.
Frequently Asked Questions about Home Made Dinner Rolls
What do Dinner Rolls taste like?
These Dinner Rolls are savory, not sweet even though they look it! They’re buttery, tasty so soft!
Can I make these without a stand mixer?
Yes, but there’s a fair bit of kneading involved. In the stand mixer they’re kneaded for about 20 minutes all up which gives you an ultra-smooth and chewy bread roll. If kneading by hand, kneed for about 5 minutes or until the dough is smooth and bounces back slightly when poked.
How do I store Dinner Rolls?
Store these by wrapping in plastic wrap or in freezer bags and in the fridge for a couple days.
How many Dinner Rolls does this recipe make?
This recipe makes 12 dinner rolls slightly smaller than burger buns or 24 smaller dinner rolls if you’re feeding a crowd.
Can I make Dinner Rolls ahead of time?
Yes! These are a great recipe for making ahead of time because they’re really freezer friendly. Wrap in plastic wrap and freeze for up to 2 months. Then thaw at room temperature and microwave for 40-60 seconds before serving to warm up and they’re like fresh!
Can I double the this Dinner Rolls recipe?
Yes! Simply double all of the ingredients just make sure you’re baking in two baking trays, not crowding in one.
Can I freeze these Dinner Rolls?
Yep! These freeze really great. Wrap tightly in plastic wrap and freeze. Thaw at room temperature and then microwave for 40 seconds to warm up.
Gave this a go? Don’t forget to rate the recipe and leave a comment below! Hungry for more? Join me on Instagram, Facebook, Pinterest and TikTok for more great recipes!
More bread to make dinner great!
Easy No-Knead Garlic Focaccia
Soft Pita Flat Bread Recipe
Turkish Pide Flatbread
Gozleme Spinach And Cheese Flatbread
Did you make this? Be sure to leave a review below and tag me @thescranline on Facebook and Instagram!
Pillowy Soft Home Made Dinner Rolls
My Pillowy Soft Home Made Dinner Rolls are incredibly fluffy with a light, tender crumb that melts in your mouth. They stay soft for days!
Serves 12
Ingredients
Tangzhong
- 30 g all-purpose flour
- 125 g water
Dough
- 450 g bread flour, see notes
- 15 g salt
- 15 g granulated sugar
- 6 g instant dry yeast, see notes
- 165 g warm milk, warmed (see notes)
- 1 large egg, 55g
- 60 g unsalted butter, softened and cut into cubes
- 1 tbsp sesame seeds, to sprinkle
- Egg Wash
- 1 egg, whisked (55g)
- 1 tsp water
Instructions
Tangzhong
- Add the flour and water to a non-stick pot and use a silicone spatula to stir on medium heat until thickened to the consistency of mayonnaise. It’ll take about 2 minutes. Set aside to cool slightly.
Dough
- Combine dry ingredients – Add the bread flour, salt, sugar and instant dry yeast to the bowl of a stand mixer fitted with a dough hook. Mix until well combined, about 20 seconds.
- Add wet ingredients – Add the Tangzhong, milk and egg and mix until a dough forms. Then add all of the softened butter and mix until everything is combined. Continue mixing for 10 minutes on low speed. The dough will be very smooth.
- First rise – Cover with plastic wrap or a lid and allow to rest in a warm spot for 1-2 hours or until it’s doubled in size.
- Prepare baking tin – Line a 9×13-inch/23x33cm baking tin with baking paper. Brushing it with a little melted butter will help the baking paper stick.
- Weigh out buns – Dust your workbench with flour and pour the risen dough onto the bench. Knead a little to form a large ball. Divide the dough into 12 even sized portions by weighing them using a kitchen scale. Each portion should weigh the same. This will ensure even sized buns.
- To form dough balls – Place a cupped hand over one dough piece and swirl around on the bench top until it forms a ball. The slight stickiness of the dough will grip onto the work bench and help shape it under your hand forming a tight ball. Place the dough piece in your baking tin with the smooth side up. Repeat this until you’ve shaped all your buns.
- Second rise – Cover loosely with plastic wrap that’s been lightly oiled (so it doesn’t stick to your buns) and let them rise for 1 hour.
- Bake – 15 minutes before you’re ready to bake, preheat a fan forced oven to 180C/355F (200C/400F for no fan). Once the buns are risen, brush lightly with egg wash (egg and water whisked together) Bake in the middle rack of your oven for 20-25 minutes or until golden brown. Serve warm or cooled to room temperature. These rolls stay soft for days, especially when served at room temperature.
Notes
Bread flour – Bread flour is a high gluten flour that results in a chewier dough. Alternatively, you can use regular all-purpose flour.
Butter – make sure your butter is softened, but not melted. Soft butter incorporates more easily into the dough for a smoother texture.
Tangzhong Tip – Make the Tangzhong ahead of time if you like. It can be store in the fridge for up to two days but bring it to room temperature before using.
Egg wash – If you prefer an even shinier finish to your rolls, ad a pinch of salt to the egg wash, and whisk before brushing on.
Instant dry yeast – is sold in the baking isle of your supermarket. It is a dry form of yeast that when activated with wet ingredients creates gas and helps baked goods rise.
Milk – I only tested this recipe using full cream cow’s milk. You want your milk to be lukewarm: 36-40C/98-105F on a kitchen thermometer.
Storage – These dinner rolls in can be stored in an airtight container in the fridge for up to three days. Warm in the microwave for 30 seconds to freshen up.
Freezing – these rolls freeze really well. Freeze them in an airtight container for up to two months and thaw at room temperature before reheating.
Nutrition – is an approximate and is based on per bun.
A note on measurements – all ingredients in this recipe are offered in Australian cup measurements and weight measurements. Australian cups are different to other cup measurements in different places in the world which means that no cup measurements anywhere are a reliable way to measure! Weight measurements are created by me, in my kitchen here in Melbourne Australia. The best way to get recipe success is to measure ingredients by weight, using kitchen scales.
Nutrition
Calories : 213kcal
Carbonhydrates: 32g
Protein: 7g
Fat: 6g
Saturated Fat: 3g
Polyunsaturated Fat: 1g
Monounsaturated Fat : 2g
Trans Fat : 0.2g
Cholesterol: 40mg
Sodium: 503mg
Potassium : 90mg
Fiber: 1g
Sugar : 2g
Vitamin A: 188IU
Vitamin C: 0.01mg
Calcium: 36mg
Iron: 1mg
Nutrition Disclosure
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20 comments
You mention garlic and honey butter in the title and at the final post bake step but there’s no mention of it anywhere else, do you have a recipe for that?
Hi Phillip! Good spot! I just edited the recipe and took the garlic butter out. These were originaly going to be honey garlic butter dinner rolls but I changed my mind at the last minute and missed that! N x
Dinner rolls were really light & fluffy. Definitely will make again.
Thanks Glynis! Glad to hear you loved it! N x
Is 15 g of salt correct? It seems like a lot to me. It would be like 3 tea spoons. I have reduced it some and only added 1 tea spoon. I hope it turns out well anyway 🙂
Hi Anja! 15g is correct 🙂
Hi Nick! Can this recipe be turned to make a bread loaf?
Hi Samreen! Funny you say that because I’ve actualy worked on a Milk Bread recipe, similar to this, but in bread loaf form which is coming to the site soon! Hope you love it and try it! N x
Hi Nick, compliments on all your recipes they are all fantastic.
One question haven’t tried those beautiful fluffy buns yet but I will, could use this recipe to make hot cross buns?
Hi Mirella! I haven’t tried these as hot-cross buns but you’ve given me an idea! I’d just need to exepriemtn with adjusting the sugar in the recipe to see if they would still work and then add some spices. Easter time 2025 I think I’ll work on adjusting them to have my own hot-cross bun recipe up! Thanks for the idea! Also, I have a chocolate hot cross bun recipe on the site if you’re interested. N x
Oh my gosh these were so good and easy Nick, definitely a recipe to keep .
Thankyou so much
Thanks Susie! So happy to hear that! Hope you’ll leave a star rating! Really helps the site out 🙂
Hi nick , these buns look sensational and I will try to make them soon, my question is can I use this recipe to make hot cross buns?
Hi Mirella! Hmm… This recipe wouldn’t be very sweet. I think hot cross buns are sweeter, but if you give it a go with more sugar then let me know how you go! FYI, I have a chocolate hot cross bun recipe on the site you might love! N x
The best recipe
Thanks so much Susie! N x
I am not a baker and these were perfect!
Thanks Amanda! So happy to hear you enjoyed them! I love how soft and fluffy they are N x
Hi Nick just making these again as we love them , and I make 6 hamburger rolls instead of 12 dinner rolls.
But I just noticed 6 tsp of yeast is that correct as I’ve never put that amount in.
Thanks for the tangzhong tip , makes all the difference
Hi Susie! thanks so much for pointing that out! I recently went in and changed all the measurements to grams and it looks like I accidently left the measurement as 6 tsp instead of 6 grams! Thankful that you pointed that out 🙂 N x