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Classic Dinner Rolls: Soft, Fluffy, and Buttery
Soft, fluffy, and buttery, these Classic Dinner Rolls are the perfect addition to any meal. With just a few simple ingredients, you can bake golden rolls that everyone will love!
Ingredients
Main Ingredients
Topping
Instructions
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In a large mixing bowl, combine the warm milk, sugar, and yeast. Let it sit for 5–10 minutes until frothy.Ensure milk is warm (not hot) to activate yeast properly.
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Add the softened butter and egg to the yeast mixture. Mix until smooth.
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Gradually add flour and salt, mixing until a soft dough forms.
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Turn the dough out onto a lightly floured surface and knead for 8–10 minutes (or use a stand mixer with dough hook for 6 minutes) until smooth and elastic.
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Place the dough in a greased bowl, cover, and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
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Punch down the dough and divide into 12–15 equal pieces. Shape each into a ball and place in a greased 9×13-inch baking dish.
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Cover and let the rolls rise again for 30–45 minutes until puffy.You can refrigerate shaped rolls overnight, then allow to rise before baking.
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Preheat the oven to 375°F (190°C). Lightly brush the tops with melted butter. If using, sprinkle sesame seeds evenly over the rolls.Sesame Seeds: Optional, but they add a pleasant nutty crunch. You can also use poppy seeds or leave plain.
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Bake for 18–22 minutes, or until golden brown.
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Remove from the oven and brush again with melted butter while warm.
Equipment
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Dough Tips
- Soft Dough is Key: Don’t add too much flour. The dough should be slightly sticky but manageable — this gives you the softest, fluffiest rolls.
- Oil Your Hands: If the dough is too tacky to handle, lightly oil your hands instead of adding extra flour.
- Kneading Test: When fully kneaded, the dough should pass the “windowpane test” — stretch a piece between your fingers, and if it doesn’t tear easily, it’s ready.
Rising Tips
- Warm Spot Tip: Let the dough rise in a slightly warm oven (turned off) or near a sunny window. Cold kitchens slow down proofing.
- Time Isn't Everything: Don’t go by the clock alone — go by volume. The dough should double in size, not just rise for a set time.
Serving Suggestions
- Serve warm with salted butter, garlic herb butter, or a drizzle of honey.
- Pair with soups, stews, roasted meats, or even as a base for mini sandwiches.
Make Ahead & Freezing
- Make Ahead (Unbaked): Shape the rolls, place them in the pan, cover tightly, and refrigerate up to 12 hours. Let them rise at room temp before baking.
- Make Ahead (Baked): Freeze baked rolls in an airtight bag for up to 2 months. Reheat in a 300°F oven for 10 minutes or until warm.
- Flash Freeze Tip: Freeze individual rolls on a tray first, then transfer to a bag so you can grab one at a time!
Dietary Substitutions
- Egg-Free Version: Replace egg with 1/4 cup yogurt, applesauce, or a flaxseed egg.
- Dairy-Free Option: Use plant-based milk and vegan butter; check your yeast brand for dairy if needed.
Frequently Asked Questions
Yes, you can. Use the same amount (2 1/4 tsp) of instant yeast and skip the proofing step — just mix it directly with the flour. However, the rise time may be slightly shorter.
Absolutely! After shaping the rolls, cover and refrigerate overnight. Let them come to room temperature and rise before baking the next day.
Keep them in an airtight container at room temperature for up to 3 days. For longer storage, freeze them and reheat as needed.
Yes, you can freeze the shaped rolls before baking. Place them on a tray, freeze until solid, then store in a freezer bag. Let thaw and rise before baking.
This may be due to expired yeast, milk that was too hot or too cold, or a drafty environment. Always ensure your yeast is active and the dough is kept warm for rising.
Yes, though the texture may be slightly different. Replace the egg with 1/4 cup plain yogurt or use a flaxseed egg (1 tbsp ground flaxseed + 3 tbsp water, rested 5 min).
This recipe uses whole milk, but if you prefer a tangier flavor like buttermilk rolls, substitute the milk with buttermilk 1:1, or use 1 cup milk + 1 tbsp vinegar/lemon juice.
Brush the rolls with an egg wash (1 egg + 1 tbsp milk) instead of butter before baking for a richer, golden-brown crust.
