There’s something truly satisfying about baking homemade rolls—soft, fluffy interiors with a golden crust that melts in your mouth. This recipe uses simple ingredients but delivers complex flavors that elevate any meal. I’ve found that a touch of honey adds just the right sweetness, while careful kneading guarantees the perfect texture. What makes these rolls truly stand out? Let’s uncover the steps that transform humble dough into something extraordinary.
Recipe
There’s something magical about pulling a tray of golden, buttery homemade rolls from the oven—warm, pillowy, and smelling like pure comfort. These rolls are the real deal: soft on the inside, slightly crisp on the outside, and so good you’ll want to make them every weekend.
The secret? A touch of honey for subtle sweetness and just enough butter to make them irresistible. Whether you’re serving them at a holiday feast or just craving a cozy baking project, this recipe never fails.
One bite, and you’ll understand why homemade beats store-bought every single time. Let’s get rolling!
Ingredients
Making fresh, homemade rolls starts with gathering the right ingredients. Each component plays a pivotal role in achieving that soft, fluffy texture and rich flavor. Here’s what you’ll need:
Essential Ingredients:
- All-purpose flour – The backbone of the dough. Use bread flour for extra chew if you have it.
- Warm water – Aim for 110°F—too hot kills the yeast, too cold won’t activate it.
- Active dry yeast – Fresh yeast works too, but dry is more reliable for beginners.
- Granulated sugar – Feeds the yeast and adds a hint of sweetness. Swap with honey for a richer flavor.
- Unsalted butter – Adds richness and moisture. Salted butter works, but adjust added salt accordingly.
- Egg – Gives the rolls structure and a golden hue.
Enhancers:
- Milk – Whole milk makes the rolls ultra-tender. Sub with a non-dairy alternative if needed.
- Salt – Balances flavors. Never skip it—trust me, it’s a game-changer.
Optional Finishers:
- Egg wash – For that glossy, golden crust.
- Melted butter – Brush on top after baking for extra richness.
Pro tip: Measure flour by weight if possible. Too much flour leads to dense rolls—no one wants that. Stick to these basics, and you’re halfway to roll perfection.
How to Make the Best Buttery Dinner Roll Recipe
– Mix the dry ingredients: In a large bowl, whisk together flour, sugar, salt, and yeast. This guarantees even distribution and activates the yeast properly.
Pro tip: Use a thermometer to check milk temperature—too hot can kill the yeast, too cold won’t activate it.
– Combine wet ingredients: Heat milk and butter until butter melts and the mixture is warm (not hot). Pour it into the dry ingredients along with an egg.
Mix until a sticky dough forms. The egg adds richness and helps bind the dough.
– Knead the dough: Transfer the dough to a floured surface and knead for 8-10 minutes until smooth and elastic. This develops gluten, giving the rolls structure.
Watch out: Over-flouring can make rolls dense—stop adding flour once the dough stops sticking excessively.
– Let it rise: Place the dough in a greased bowl, cover with a damp towel, and Let it rise in a warm spot for 1-2 hours until doubled in size.
Pro tip: If your kitchen is cold, place the bowl in a turned-off oven with a bowl of hot water to speed up rising.
– Shape the rolls: Punch down the dough to release air bubbles, then divide into equal portions and shape into balls.
Arrange them in a greased baking dish, leaving space between each to expand.
Why: Proper shaping guarantees even baking and fluffy texture.
– Second rise: Cover the rolls and let them rise again for 30-45 minutes. They should puff up and almost touch each other.
Visual cue: They’ll look soft and pillowy when ready.
– Bake to golden perfection: Preheat the oven to 375°F (190°C). Brush the rolls with melted butter for a golden crust and bake for 20-25 minutes until tops are golden brown.
Watch out: Overbaking dries them out—check a few minutes early if your oven runs hot.
– Finish with butter: Immediately brush the hot rolls with more melted butter for added flavor and a soft crust.
Pro tip: Serve warm for the best texture and taste.
Nutrition
These homemade rolls are a delicious addition to any meal. Here’s the nutritional breakdown per serving.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 150 kcal |
| Carbohydrates | 25 g |
| Protein | 4 g |
| Fat | 3 g |
| Fiber | 1 g |
| Sugar | 2 g |
| Sodium | 200 mg |
Chef Tips
If you want your rolls to turn out soft and fluffy every time, I’ve got a few tricks that’ll make all the difference.
First, knead the dough until it’s smooth and elastic—don’t rush this step.
Let it rise in a warm spot, covered, until doubled in size.
Brush melted butter on top right after baking—it’ll keep them tender and add flavor.
Practice patience, and you’ll nail it!
