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These easy homemade dinner rolls bake up with the most tender crumb and golden crust, like little buttery clouds. You can have them on your table in less than 3 hours!
Try my crusty no-knead bread, fast ciabatta bread, and sourdough rye bread next.
Quick Look at This Recipe
- Prep Time: 20 minutes (plus 2 hours rise time)
- Cook Time: 25 minutes
- Total Time: About 2 hours 45 minutes
- Servings: 12 rolls
- Dietary Info: Vegetarian
- Method: Baking
- Technique: Yeast dough, kneading, proofing
- Flavor & Texture: Buttery, soft, fluffy inside with a golden, tender crust and a hint of tang from the buttermilk
Why you’ll love these Homemade Rolls!
These dinner rolls are the kind of bread that disappears as soon as they hit the table. Soft, fluffy, and golden on top, they’re buttery clouds of goodness with just the right amount of chew.
The secret ingredient? Buttermilk! It adds a subtle tang and tenderness that sets these rolls apart from the rest. Perfect for Sunday dinner, holidays, or any meal where bread is a must (which in my Italian family is always).
Made With Amore,
Table of Contents
Ingredients for Easy Rolls
For the Dough
- Warm water – helps activate the yeast to get the dough rising.
- Active dry yeast – the leavening agent that gives the rolls their light, fluffy texture.
- Sugar – just enough to feed the yeast and add a touch of sweetness.
- Buttermilk – the secret ingredient that makes the rolls tender and adds a subtle tang.
- Butter (melted) – enriches the dough for a soft, rich flavor.
- All-purpose flour – gives the rolls structure and chew; you can also use bread flour for higher protein.
- Eggs – add richness, color, and help the dough rise beautifully.
- Kosher salt – enhances all the flavors in the dough.
For Baking & Garnish
- Egg wash (beaten egg) – brushed on before baking to give the rolls a shiny golden top.
- Melted butter – brushed on after baking for that irresistible buttery finish.
- Flaked sea salt – a little sprinkle on top adds crunch and a touch of flavor.
See the recipe card for exact quantities.
Substitutions and Variations
- Buttermilk: Swap with milk + lemon juice or vinegar; whole milk works too. Try my fluffy pancakes with buttermilk.
- Flavor twists: Add garlic, herbs, or cheese for a savory variation. You’ll love these rolls dipped in my Tuscan white bean soup.
- Mini version: Shape into smaller rolls for sliders or parties. You’ll love my Italian sliders recipe.
How To Make Homemade Dinner Rolls
This is a step-by-step photo overview of this easy soft homemade rolls recipe; the full instrcutions are in the recipe card below.
Step #1: Activate the yeast: In the bowl of a stand mixer fitted with the paddle attachment, combine warm water, sugar, and yeast. Stir gently and let the mixture stand until foamy, about 5 minutes.
Step #2: Build the dough base: Stir in buttermilk and melted butter. Add 2 cups of flour, eggs, and salt. Beat on medium-low speed for 2 minutes until smooth.
Step #3: Knead the dough: Switch to the dough hook. With the mixer on low speed, add the remaining 2½ to 3 cups flour, ½ cup at a time, mixing until a soft dough forms, about 6 minutes. The dough should pull away from the sides of the bowl—slightly sticky but manageable.
Step #4: First rise: Turn the dough onto a clean surface and gently knead into a smooth ball. Place dough in a large greased bowl, turning once to coat. Cover with plastic wrap and let rise in a warm, draft-free place (around 75°F) until doubled in size, about 1 hour.
Step #5: Shape the rolls: Grease a 13×9-inch baking dish. Punch down the dough and transfer to a lightly floured surface. Divide into 12 equal pieces and shape into balls.
Step #6: Second Rise: Place evenly in the prepared pan. Cover with a damp tea towel and let rise until doubled in size, about 1 hour.
Step #7: After the second rise. Preheat oven to 350°F. Brush the rolls with the beaten egg. Bake for 20–25 minutes, or until golden brown, covering with foil halfway if they brown too quickly.
Step #8: Bake: Finish and serve: Brush with melted butter and sprinkle with flaked sea salt, if desired. Serve warm and enjoy!
My Pro Tips
Tips For Making Soft Rolls
- Check yeast: Make sure it foams—if not, start over with fresh yeast.
- Dough texture: Slightly sticky is perfect; too dry means add a splash of buttermilk.
- Warm rise: Let the dough rise in a draft-free spot for the fluffiest rolls.
- Don’t rush: Two proper rises give the best texture and flavor.
- Golden tops: Use egg wash for shine and color, then finish with butter for softness.
- Freeze smart: Bake, cool, and freeze—then reheat in the oven for a fresh-baked taste.
FAQ’s
Yes! Bread flour gives more structure and chew, but all-purpose flour works for softer rolls.
Absolutely. Shape the rolls, cover tightly, and refrigerate overnight. Let them come to room temperature before baking.
Yes. Freeze shaped dough balls on a tray, then store in a freezer bag. Thaw, let rise, and bake as directed.
Keep in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months. Reheat in the oven until warm.
Serving Suggestions
These are my favorite dishes to serve with
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Easy Dinner Rolls Recipe
Ingredients
- ½ cup warm water, 105° to 110°
- 1 0.25-ounce package active dry yeast
- 3 tablespoons sugar
- 1 cup buttermilk, room temperature
- 8 tablespoons butter, melted (plus more for brushing)
- 4½ to 5 cups all-purpose flour, divided
- 2 large eggs, room temperature
- 1 teaspoon kosher salt
- 1 large egg, lightly beaten (for egg wash)
- melted butter and flaked sea salt, for topping
Instructions
- Activate the yeast: In the bowl of a stand mixer fitted with the paddle attachment, combine warm water, sugar, and yeast. Stir gently and let the mixture stand until foamy, about 5 minutes.
- Build the dough base: Stir in buttermilk and melted butter. Add 2 cups of flour, eggs, and salt. Beat on medium-low speed for 2 minutes until smooth.
- Knead the dough: Switch to the dough hook. With the mixer on low speed, add the remaining 2½ to 3 cups flour, ½ cup at a time, mixing until a soft dough forms, about 6 minutes. The dough should pull away from the sides of the bowl—slightly sticky but manageable.
- First rise: Turn the dough onto a clean surface and gently knead into a smooth ball. Place dough in a large greased bowl, turning once to coat. Cover with plastic wrap and let rise in a warm, draft-free place (around 75°F) until doubled in size, about 1 hour.
- Shape the rolls: Grease a 13×9-inch baking dish. Punch down the dough and transfer to a lightly floured surface. Divide into 12 equal pieces (24 for small sliders) and shape into balls. Place evenly in the prepared pan. Cover with a damp tea towel and let rise until doubled in size, about 1 hour.
- Bake: Preheat oven to 350°F. Brush the rolls with the beaten egg. Bake for 20–30 minutes, or until golden brown, covering with foil halfway if they brown too quickly.
- Finish and serve: Cool slightly in the pan, about 10 minutes. Brush with melted butter and sprinkle with flaked sea salt, if desired. Serve warm and enjoy!
Notes
- Buttermilk is key: It makes these rolls tender and adds flavor—don’t skip it!
- Room temperature eggs help the dough rise better.
- Make ahead: Shape the rolls, cover tightly, and refrigerate overnight. Let them come to room temp before baking. Overnight rise – Make the dough the night before, refrigerate after shaping, and bake the next day. This develops flavor and makes them holiday-ready with less stress.
- Freezer-friendly: Bake, cool completely, and freeze. Reheat in the oven until warm.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My family loves these homemade rolls, and I appreciate how easy they are to make! I know you’ll love them!