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Classic Dinner Rolls


Nothing beats the aroma of a freshly baked yeast dinner roll and the steam that rises up to your face as you pull it apart. This classic dinner roll recipe is sure to be a hit at any dinner party, celebratory, festive, elegant, or even when served next to your Monday night meatloaf. Slather these rolls with butter and dip them into your favorite rich sauces, stews, and soups.

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  • 1 cup whole milk
  • 6 tablespoons butter at room temperature
  • 1 (0.25-ounce) package active dry yeast
  • 1/4 cup warm water, at a temperature of about 105°F to 115°F
  • 2 eggs, lightly beaten
  • 3 tablespoons sugar
  • 4 cups bleached all-purpose flour
  • 1 tablespoon Kosher salt
  • Melted butter to dip
  • Softened butter to glaze


Servings 5
Preparation time 340mins
Cooking time 370mins
Adapted from


Step 1

Heat the milk to 120°F to 130°F; add the butter and set aside to cool to room temperature. Meanwhile, in a large bowl dissolve yeast in warm water. Add cooled milk, eggs, and sugar to dissolved yeast and stir to blend. With a wooden spoon stir in 2 cups of the flour and the salt; stir until smooth. Add 2 cups of remaining flour, 1 cup at a time, stirring vigorously for 3 to 5 minutes until the dough is smooth and elastic and only slightly sticky. (Only if needed, after 3 minutes of stirring and dough is overly wet, stir in 1 tablespoon flour at a time.

Cover the surface of the dough with lightly oiled plastic wrap. Cover the top of the bowl with a second piece of plastic wrap. Let rise until doubled (1 to 2 hours). For extra-light rolls, let the dough rise a second time (1 to 2 hours) before shaping.

Lightly butter 24 muffin cups. Gently press the dough to deflate. With lightly buttered hands pinch off generous 1-inch pieces of dough. Fold the dough over, turning and tucking the edges to form a ball. Pinch the seam together to seal. Dip in melted butter and arrange three dough balls in each muffin cup. Let rise until fully doubled (about 1 hour).

Heat oven to 400°F. Bake rolls for 20 to 25 minutes or until well-browned. If needed, to prevent overbrowning, cover rolls with foil during last few minutes of baking. Remove from oven. Brush with softened butter. Return to oven for 1 to 2 minutes.

Remove rolls immediately from cups to a wire cooling rack. Let cool about 5 minutes before serving. Makes 24 dinner rolls.

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