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 used your recipe for my first ever batch of made from scratch dinner rolls. I made a couple of adjustments due to my 5000+ft. elevation: 1/3rd less yeast, I cut the first rise time in half, as well as let them rise the second time in the oven with a baking sheet full of boiling water below. I allowed them to rise in the oven the second time for 15-20 minutes then just turned the oven to 375 and let them finish rising as the oven warmed. They turned out absolutely amazing!!! I am so glad I chose your recipe, and will certainly be making these again very soon! Thank you for this classically wonderful recipe…I haven’t had rolls like these in 20+ years!
Do you think I can make this a day or two ahead of time? If so how do I keep it till I put it in the oven?
Kristen, Make them up until you place them in the pan for the second rise. Then cover with saran wrap and place in the fridge for up to 24 hours only. Then place on counter for second rise (about 4 hours so they reach room temp and rise) then bake!
When do I add the salt?
It states it in the first step. 🙂
It says, “in the warm water”, but how much? Or is it according to the directions on the pack of yeast?
Hi Barbara, the warm water is the 6th listed ingredient on the recipe. It’s 2/3 cup
Stulid question but I’m baking these tomorrow (half recipe ) and I will have my oven at 350 for the pork I’m also cooking. Do you think the rolls will still be OK to cook at this temp?
Can I cook this at a temp of 350?
I have been making these rolls for 4 yrs! I love them & so does my family! I’m currently making them for Easter dinner!
I love these rolls and so does my family. The only addition is I add 1cup of sugar instead of 1/2 cup per instructions and I add a stick of margarine instead of 1/3 cup! It’s wonderful!
Hi! Do you think I could make these into loaves? And how many, you think?
Thanks so much!
Bonnie
Yummy!! Made these today and they turned out very well, I followed the recipe EXACTLY. This is honestly the very first time that I have been SUCCESSFUL in making a loaf of bread or rolls, usually I have difficulties with the rising process. You really have to use a thermometer and strictly adhere to the temperatures the recipe recommends.
Next time I will try to make a half recipe because I made the mistake of making the entire 24 large rolls for just 4 people, and these rolls are large, and filling. I HIGHLY recommend making these, they are tasty.
I’m an old single guy who always gets to go to some very good friend’s house for Thanksgiving. This is last’s years tale.
Was asked to bring 2 dozen dinner rolls. First thought : those twisty things in a paper tube right next to the butter case at the grocery store”.
Had them before at some point, and they were never that bad. BUT…I remember on Xmas…..someplace,,
and we had homemade dinner rolls. Yikes…still remember how great they were. Putting any commercial ones to shame.
Now, mind you, the closest I have ever come to “baking” was to slip something with “Hungry Man” on the outer package, (being sure to puncture the cellophane covering first!) into an oven that would fit quite well in an 1800’s log cabin.
Long story, short. I got inspired to something nice for my hosts and fellow diners: “I’ll bake the d*** things myself.
Did a Google search for “Worlds best dinner rolls”. And there you and your dinner rolls were. The recipe was less intimidating than the assembly instructions for an IKEA 3 legged stool, so……….I went for it.
Went to the store, bought all the stuff on the list. (as well as an ample supply of the commercial stuff, just in case!).
Followed as per your instructions. To the “T”.
I will just say that I would challenge anyone to a dinner roll making competition. Using your recipe I get the blue ribbon everytime.
Lordy….were they good. I mean GOOD.
And though there were a few disbelievers at the table when I said I made them……..a couple teaspoons of flung mashed spuds in their direction soon quelled their doubts. (Just kidding). The rolls were a hit. And as it turned out I could have made another 2 dozen and had that plate to take home empty as well.
Guess who now gets to turn on the oven before each T day gathering? I am the dinner roll guy now. And I really don’t mind at all. The smiles are worth it.
Thanks SO much for such a very delicious recipe. YOU deserve all the praise.
G.
Thank you so much George, for such a wonderful comment 🙂 So happy they were a hit!
What is the temp of Luke warm? Thank you. Thinking about making these with a scratch pot of chowder.
Do you have to use a glass pan?
I love these roll- thank you very much
Great recipe. I’m a long time bread baker and I couldn’t help but notice you don’t knead the dough. Why?
About how long should you mix it after you add the last bit of flour until it becomes a soft dough?
I would mix it for about 3 to 5 minutes 🙂
Your recipes look absolutely amazing!! I can’t wait to try the turkey for Thanksgiving!!
Should we use warm milk for this recipe?
Jody, you will heat the milk up along with the butter and sugar in the first step 🙂
I hope you make them and enjoy them as much as we do! xo
Okay if I 1/2 the recipe?
Yes Sharon, you can easily cut this recipe in half to make 12 rolls. Since there is 3 eggs in the full recipe, you only need 1 egg when halving the recipe. Enjoy! 🙂
Can you make the dough ahead if time? I would like to make everything a day early sunce we are doing a turkey trot 5 k on Thanksgiving.
Yes. I always make my rolls the day before. I make the dough and shape the dough into the balls. Don’t do the second rise or bake them yet. Cover the pan/s in saran wrap and place in the fridge. The day I want to bake them, I let them sit out at room temperature to rise before baking. 🙂
These are the best dinner rolls, i found this recipe 2 or 3 years ago and have been making them ever since. my family raves about them, they are so fluffy and light. my granddaughter asked me to teach her how to bake and this was one of the first things she asked me to show her how to make. Easy to make, dough is sticky but a little flour on the fingers helps a lot in handling the dough. These are a little piece of heaven here on earth.
I only have instant yeast can I make it with that or do i have to use active yeast? If I can use Instant yeast do I need to do anything diffrent? Thank you!
Instant yeast works great! The only change is that you won’t have to wait the 10 minutes to let the yeast proof. You can just proceed with the recipe. 🙂
This is an amazing recipe. Ive made it many times.
Has anyone tried to freeze these rolls?-at what point in the process?
I make fresh homemade dinner rolls at holidays, nothing better to mop up Thanksgiving gravy or make a turkey sandwich. I’m going to try this recipe. It looks really good!