World’s Best Dinner Rolls
Meet the World’s Best Dinner Rolls. They are golden, soft, and delicious. The perfect side dish for Sunday dinners and holiday gatherings.
I know the title of these World’s Best Dinner Rolls is pretty bold but it could not be any more true. These are the softest, most delicious rolls I’ve ever had the pleasure of eating.
There are so many reasons why I love these rolls, and it is not just because they taste so good. They are SUPER EASY to make. No kneading required! If you’re a beginner or looking for an easy dinner roll recipe, this is the one for you!
Try these other highly-rated delicious dinner roll recipes: Amazing Dinner Rolls, The Best Dinner Rolls, Rosemary Rolls, Soft and Fluffy Dinner Rolls, and French Bread Rolls.
WORLD’S BEST DINNER ROLLS
These World’s Best Dinner Rolls are easy to make in the sense that you don’t have to ‘shape’ them before they bake. You only need to roll them into balls and then place them in a 9×13 glass pan. As these bake, they puff up into these beautiful, uniform mounds of deliciousness. They have become my ‘go-to’ dinner rolls, and I am pretty confident they will be yours too!
Find my expert tips on how to make the world’s best dinner rolls below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram or Facebook. Let’s stay connected. ❤️
Why You’ll Love These World’s Best Dinner Rolls:
- Rich & Buttery: With whole milk, butter, and eggs in the dough, these rolls are soft, tender, and full of flavor.
- Perfectly Sweetened: A touch of sugar balances the savory notes, making them irresistible alongside any meal.
- Light & Fluffy: The yeast proofing and double-rise process create rolls that are airy, pillowy, and melt-in-your-mouth soft.
- Golden & Gorgeous: Baking to a perfect golden brown and finishing with a cold butter rub gives each roll a shiny, bakery-quality finish.
- Versatile Size Options: Make 24 large rolls for dinner or halve the size to create 48 smaller rolls. Perfect for parties, holidays, or everyday meals!
- Impressive But Easy: Despite looking like a bakery masterpiece, the method is simple and approachable, giving you homemade rolls that wow every time.
Ingredients
- 2 cups whole milk (2% milk also works, but whole is best)
- 1/2 cup + 1 Tablespoon granulated sugar divided
- 1/3 cup salted butter
- 2 teaspoons kosher salt
- 4 ½ teaspoons active dry yeast
- 2/3 cup warm water (105 to 115 degrees F.)
- 8 cups all-purpose flour
- 3 large eggs beaten
Instructions
Combine milk, 1/2 cup sugar, butter and salt in a medium saucepan. Heat over medium heat until butter melts. Remove from heat and allow to cool until lukewarm. (This step is important because if the mixture is too hot, it will kill the yeast).
While the milk mixture is cooling, dissolve the yeast and 1 tablespoon of sugar in the warm water. Let it stand about 10 minutes. (After 10 minutes, the yeast should be very bubbly and foamy).
In a large mixing bowl, combine 3 cups flour and milk mixture. Beat on low for 30 seconds, scraping sides of bowl. Add yeast mixture and beat on high for 3 minutes. Add in beaten eggs. Then stir in remaining 5 cups of flour to make a soft dough.
Note: The dough will be very soft and coming away from the sides of the bowl, but it will still be sticky. Don’t worry about this. It will firm up a little during the rising process.
Place the bowl in a warm place and cover with a clean kitchen towel. Allow to rise for 1 hour.
Punch down dough, and turn dough onto a lightly floured clean surface. Divide in half. Spray two 9×13 glass pans with cooking spray.
Roll first portion of dough into a rectangle and then cut into 12 equal-sized pieces. Roll each piece into a ball and then place in prepared pans. Repeat with remaining dough in the second pan. Cover pans with clean kitchen towels, and let rise 30-45 minutes.
Preheat oven to 375 degrees. Bake for 15-18 minutes or until golden-brown.
When done baking, remove rolls from the oven and then rub a stick of cold butter all over the tops!
Servings
Yields: 24 dinner rolls. Feel free to reduce the roll size in half to create 48 small rolls.
Storage and Reheating
Store completely cooled rolls in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. For longer storage, wrap rolls tightly in plastic wrap and freeze for up to 3 months. To reheat, warm in a 350°F oven for 10–15 minutes, or microwave a roll wrapped in a damp paper towel for 15–20 seconds. Brushing with additional melted butter after reheating restores that fresh-from-the-oven flavor and shine.
Holly’s Tips for The World’s Best Dinner Rolls:
- Cool Milk Mixture: Make sure the milk and butter mixture is lukewarm before adding to the yeast. Too hot and it can kill the yeast, preventing proper rising.
- Proof Yeast Properly: Dissolve the yeast in warm water with sugar and let it foam for about 10 minutes. This ensures an airy, light texture.
- Expect Sticky Dough: The dough will be soft and sticky. This is normal. Avoid adding too much flour, as it can make rolls dense.
- Double Rise For Fluffiness: Allow the dough to rise once before shaping and again after shaping to achieve soft, tender rolls.
- Uniform Roll Size: Cut the dough into equal pieces for consistent baking and beautiful presentation.
- Golden, Buttery Finish: Rub cold butter over the tops immediately after baking for a shiny, flavorful finish.
- Optional Flavor Boosts: Add a sprinkle of sea salt, herbs, or garlic butter for extra flavor if desired.
Frequently Asked Questions:
Dissolve yeast in warm water with sugar and let it stand for about 10 minutes. It should become very bubbly and foamy, ensuring a proper rise.
Yes, 2% milk works fine, but whole milk gives the rolls a richer, softer texture.
A slightly sticky dough is normal and will firm up during rising. Add flour sparingly, no more than 1/4 cup, to avoid dense rolls.
The first rise develops flavor and structure, while the second rise after shaping ensures soft, fluffy, and tender rolls.
Rub cold butter over the tops of the rolls immediately after baking for a golden color, soft crust, and extra flavor.
Both! This recipe yields 24 large rolls. You can halve the size to make 48 smaller rolls for parties or bite-sized servings.
To make The World’s Best Dinner Rolls gluten-free, substitute the all-purpose flour with a 1-to-1 gluten-free flour blend that contains xanthan or guar gum (or add 1 teaspoon per cup if it doesn’t). You may need slightly more milk to achieve a soft, slightly sticky dough. Handle gently, avoid over-kneading, and allow extra rising time, as gluten-free dough may take longer to double in size. Shape carefully and bake as directed, brushing with melted butter afterward for a soft, golden finish.
Similar Recipes
Looking for something similar? Try my The Best Dinner Rolls and French Bread Rolls next.
Wanting something different? My 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? My 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!
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World’s Best Dinner Rolls
Ingredients
- 2 cups whole milk (2% milk also works, but whole is best)
- 1/2 cup + 1 Tablespoon granulated sugar divided
- 1/3 cup salted butter
- 2 teaspoons kosher salt
- 4 ½ teaspoons active dry yeast
- 2/3 cup warm water (105 to 115 degrees F.)
- 8 cups all-purpose flour
- 3 large eggs beaten
Instructions
- Combine milk, 1/2 cup sugar, butter and salt in a medium saucepan. Heat over medium heat until butter melts. Remove from heat and allow to cool until lukewarm. (This step is important because if the mixture is too hot, it will kill the yeast.)
- While the milk mixture is cooling, dissolve the yeast and 1 tablespoon of sugar in the warm water. Let stand about 10 minutes. (after the 10 minutes, the yeast should be very bubbly and foamy)
- In a large mixing bowl, combine 3 cups flour and milk mixture. Beat on low for 30 seconds, scraping sides of bowl. Add yeast mixture and beat on high for 3 minutes. Add in beaten eggs. Then stir in remaining 5 cups of flour to make a soft dough.
- *NOTE- The dough will be very soft and coming away from the sides of the bowl, but it will still be sticky. Don’t worry about this. It will firm up a little during the rising process*
- Place the bowl in a warm place and cover with a clean kitchen towel. Allow to rise for 1 hour.
- Punch down dough, and turn dough onto a lightly floured clean surface. Divide in half. Spray two 9×13 glass pans with cooking spray.
- Roll first portion of dough into a rectangle and then cut into 12 equal-sized pieces. Roll each piece into a ball and then place in prepared pans. Repeat with remaining dough in the second pan. Cover pans with clean kitchen towels, and let rise 30-45 minutes.
- Preheat oven to 375 degrees. Bake for 15-18 minutes or until golden-brown.
- When done baking, remove rolls from oven and then rub a stick of cold butter all over the tops!
Notes
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I don’t know why I don’t ever make dinner rolls. My hubby would be SO happy if I made these. Thanks for the inspiration!
I’ve never tried to make my own dinner rolls – yeast intimidates me – it just never plays nice. But these look totally doable!
I love these rolls. They are the best ones I’ve ever eaten! I usually end up eating the whole pan myself. 🙂
I have never made Home Made Rolls and out of my 67 years I have always wanteded to try, l make the Bread Machine as far as doing Rolls I would love to try to make them! Please tell me is this an Easy Recipe l am willing to try just always nervous will Dry Yeast. Thanks, auntbea (From North East, Maryland) ([email protected])
Hi, I am so sorry but I messed up on some of my words l shake as l type l have Parkinson`s !!! May God Bless, auntbea (This is for Dorothy@crazydorcurst)
I am going to try this recipe. I am baking bread and trying to perfect my technique. I make great biscuits now but they were not as good when I first started. I think yeast bread is the same way. Takes some practice, but don’t give up or you will never bake good bread. I am baking some really good bread but I have had some failures too. When I get something that does not come out right I figure out why and then feed the failures to the birds. It means I waste some flour and ingredients some times but I will learn and get better. In the mean time I dont think I am losing much, and flour and ingredients are fairly cheap. And the birds are eating better.
Hi bea, these rolls are very easy to make. just be sure to check your water and milk temperatures. Also, as the recipe says dough is sticky, I find a little flour on my fingers when I am shaping the balls helps a lot.
You can also oil you hands.
These look totally heavenly! I love your header too…so festive!
I have one thing to say
Pass the butter
Yum yum yum!
These look fabulous… I can almost smell the aroma from here! I agree with the comment about eating the whole pan… and pass the butter! You have great commenters 🙂 It’s been a long time since I baked dinner rolls, but these are very tempting indeed. Thanks!
I NEED ONE… plus a side of butter! 🙂
Every type of Roll is the perfect one for me! Lol
The rolls looks so soft and wonderful! No kneading is just what I like! Thanks for sharing!
Have a lovely day!
Those dinner rolls look super soft!
I can’t argue with any roll recipe that’s a “world’s best”! Can’t wait to try it!
These look delicious! And I love your fun festive header!:) New fan of yours on facebook as well!:)
Mmmmm…my family would love these babies! Beautiful puffballs of dough 🙂
this is definetly awesome dinner rolls
I love, love, love making rolls. They always taste so good, and I’m always impressed with myself when I make rolls. They look like store-bought, but they’re better. How could you not be impressed with yourself when you do that?!
Those rolls look amazing and so soft!
Cheers,
Rosa
Made these to go with Christmas dinner, and used bread flour instead of all-purpose. Perfectly soft and delicious!
I make these all.the.time.
If you add two tablespoons of brown sugar, you’ll rival the Kings Hawaiian rolls…
The Kings Hawaiian Rolls secret to my understanding, shhhh, is to add some sweetened pineapple juice. Pineapple juice is naturally a little sweet unless you purchase it in the 64 oz cans. YUCKY lol I would add about 1/3 to 1/2 c. after adding sugar or Splenda to taste when cutting this recipe in half. Then add a little more if you’re making two pans. You have to be careful not to add so much that your dough is too watery. I would recommend using less milk. Whatever ratio of pineapple juice you are using, I would omit the equal amount of milk.
Example: You are making the full recipe and want to add 3/4 c of pineapple juice. Only use
1 1/4 c of milk to have your total of 2 cups of liquid.
Can you make the dough ahead of time? Can I prepare the dough today and bake them tomorrow?
Used to make these when my kids were little – I’d double the recipe, and with second batch, roll out dough, sprinkle with lots of cinnamon, brown sugar, raisins and pecans then jelly roll and cut then place on buttered pan face up then press down, let rise an make cinnamon rolls. Frost w/ butter cream frosting and ymmm, – also after I let rise would freeze and bake next morning for breakfast – what a smell to wake up to: Love in the kitchen
I love these rolls! They’re. Soo good! The only thing I did differently was add 1 cup of sugar with the milk, butter & sea salt instead of of a half cup! Thanks!
I used half of this recipe to make cinnamon rolls. They were fabulous and so easy. So glad to find this recipe!
I used half of this recipe to make cinnamon rolls. They were fabulous and so easy. So glad to find this recipe!
You know you love bread, when you plan your whole dinner around it. I know I’m making these rolls for dinner anyway.