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’ve tried different roll and bread recipes, this is the first one that has turned out great! (I made only a half batch with 1 egg.) making cinnamon rolls with the same dough recipe.