Amazing Dinner Rolls

Fluffy, buttery dinner rolls that bake up golden and soft every time. This easy homemade recipe is perfect for holidays, family dinners, and weeknight meals!

I love to make homemade rolls. My family has basically made me the official roll-maker for holidays and parties. These World’s Best Dinner Rolls have always been my go-to recipe. I’ll definitely still make them, but these Amazing Dinner Rolls I’m sharing today are tied for the win!

Try these other highly-rated delicious dinner roll recipes: The Best Dinner Rolls, Rosemary Rolls, Soft and Fluffy Dinner Rolls, and French Bread Rolls.

AMAZING DINNER ROLLS

These dinner rolls are truly amazing. I found the recipe 10 years ago in Ann Romney’s cookbook and have been making them ever since. The recipe is so simple to make, and the result is the most buttery, soft rolls. Perfect for any occasion! Discover how to make these amazing rolls step-by-step below.

Why You’ll Love This Amazing Dinner Rolls Recipe:

• Soft & Buttery: Enriched with eggs and butter, these rolls have a tender, melt-in-your-mouth texture that’s irresistible.
• Slightly Sweet: Granulated sugar adds just the right amount of sweetness, making them perfect for both savory and sweet pairings.
• Light & Fluffy: Scalded milk helps create a beautiful, airy crumb inside each roll.
• Beautifully Shaped: Crescent-shaped rolls aren’t just visually appealing—they give every bite a delicate, flaky edge.
• Golden & Delicious: Brushed with melted butter after baking, they come out of the oven with a soft, golden-brown exterior that’s perfect for dipping or spreading.
• Perfect For Any Occasion: Ideal for holiday dinners, weeknight meals, or just because. You can’t go wrong with these classic, crowd-pleasing rolls.

Ingredients

• 3/4 cup milk, scalded*
• 3/4 cup warm water
• 4 ½ teaspoons active dry yeast
• 1 teaspoon granulated sugar
• 3 large eggs, beaten
• 1/2 cup salted butter, room temperature
• 1/2 cup granulated sugar
• 5 ½ cups all-purpose flour
• 1/2 teaspoon salt
• melted butter or vegetable shortening, for brushing on top of rolls after baking

Instructions

*To scald the milk: Pour milk into a saucepan and heat over medium heat until warm and the edges are slightly foamy and bubbly. This happens right before the boiling stage, but don’t let it boil! Remove from heat and stand until lukewarm before using in the recipe.

Pour the warm water in the bowl of a stand mixer. Fit the mixer with the dough hook attachment. Add the yeast and 1 teaspoon of sugar to the water. Stir. Allow mixture to foam and proof for 10 minutes or until foamy/bubbly and activated.

Add the beaten eggs, softened salted butter, and 1/2 cup granulated sugar to the yeast mixture. Mix on low speed just until combined.

Add 1 cup of the flour and the salt. Mix until just combined. Add the scalded milk and mix again.

Continue to add flour, 1/2 cup at a time, until correct consistency is achieved. Dough should just slightly stick to fingers and pulling away from the sides of the bowl. (Do not use more than 5 ½ cups flour.) Knead the dough in the stand mixer (let it run on slow speed) for 8 to 10 minutes.

Spray a large bowl with nonstick spray. Remove the dough from mixer and place it in the prepared bowl. Cover bowl with a kitchen towel and allow it to rise until doubled in size, about 60 to 90 minutes.

Divide dough in half. Roll each half into a large circle and cut 12 equal ‘pie’ pieces. Roll dough triangles from the wide end into a crescent shape. Place rolls on a greased baking sheet.

Cover rolls and let rise another 30 minutes or until doubled in size.

Bake rolls at 350° F. for 14 to 15 minutes, or until the tops are golden-brown. Remove from oven and brush tops with melted butter, if desired. Serve and enjoy!

Servings

Yields: 24 dinner rolls.

Storage and Reheating

Store completely cooled rolls in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. For longer storage, wrap tightly and freeze for up to 3 months. To reheat, warm in a 350°F oven for 8 minutes or microwave for 10 seconds or so. Brushing with a little melted butter after reheating brings back that fresh-from-the-oven flavor and shine.

Holly’s Tips for The Most Amazing Dinner Rolls:

• Proof Your Yeast Properly: Make sure the water is warm (not hot) and let the yeast foam for 15 minutes. This ensures a light, fluffy rise.
• Scald The Milk: Heating the milk before adding it enriches the dough and creates a softer, more tender crumb. Allow it to cool slightly before mixing with the dough.
• Don’t Over-Flour: Add flour gradually and stop when the dough is slightly sticky to the touch. Too much flour can make rolls dense.
• Double Rise For Softness: Letting the dough rise twice before shaping and a final rise after shaping gives rolls a light, airy texture.
• Uniform Crescents: Cut your dough into equal-sized triangles and roll consistently from wide to narrow end for even baking and a beautiful shape.
• Golden Finish: Brushing melted butter over hot rolls right after baking adds flavor, shine, and keeps the crust soft.
• Optional Enhancements: Sprinkle lightly with coarse sea salt, herbs, or garlic butter for extra flavor variations.

Frequently Asked Questions:

Similar Recipes

Looking for something similar? Try my Soft and Fluffy Dinner Rolls and French Bread Rolls next.

Wanting something different? These Rosemary Rolls are fluffy and buttery with a hint of rosemary flavor. The best part about them is that they’re a cinch to make! Perfect for all holiday meals.

Craving something sweet? Perfect Cinnamon Rolls are the best cinnamon roll recipe ever, look no further! These are the most delicious, soft and fluffy cinnamon rolls you’ll ever eat!

Searching for something extra savory? My Cheesy Garlic Pull Apart Rolls feature buttermilk biscuits covered in melted cheese, herbs, and garlic butter. These can be a delicious side dish or snack!

Have you made this Amazing Dinner Rolls recipe? 🍞

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Note: Recipe instructions updated on 11/5/21.