10 Best Dinner Roll Recipes to Try at Home

There’s something about a basket of warm dinner rolls that just makes a meal feel a little extra special. It doesn’t matter if it’s a fancy holiday dinner, a casual Sunday roast, or just a bowl of soup on a weeknight – fresh rolls on the table instantly make it better. Some are soft and pillowy, others rich and buttery, and a few are so quick you can whip them up before the main dish is even done.

In this article, we’ve gathered ten standout recipes that cover a range of styles. You’ll find classic yeast rolls, no-knead versions, quick two-ingredient options, and even soft Japanese milk bread rolls. Each comes with clear steps and a few practical tips so you can get the best results at home.

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1. Classic Dinner Rolls

Soft, slightly sweet, and golden on top – these are your reliable, goes-with-anything dinner rolls. The dough gets two rises, which is what gives them that airy inside. Brushing with butter while they’re still warm keeps them extra tender.

Ingredients:

• 2 cups all-purpose flour (divided, plus extra if needed)
• 2 tbsp sugar
• 1 packet (0.25 oz) RapidRise yeast
• ½ tsp salt
• ½ cup milk
• ¼ cup water
• 2 tbsp butter (plus more for brushing)

How to make them:

Start by mixing ¾ cup of flour with the sugar, yeast, and salt in a large bowl. Heat the milk, water, and butter until warm but not hot, then add it to the dry mix. Beat with a mixer for 2 minutes, scrape the bowl, add ¼ cup more flour, and beat again for 2 minutes. Stir in enough remaining flour to make a soft dough.

Turn the dough onto a lightly floured surface and knead until smooth and elastic, about 8 to 10 minutes. Let it rest for 10 minutes under a cover. Divide into 12 pieces, roll each into a ball, and arrange them in a greased 8-inch round pan. Cover and let rise in a warm spot until doubled in size, around 30 minutes. Bake at 375°F (190°C) for about 20 minutes, until the tops are golden. Brush with melted butter and serve warm.

2. Easy Bread Rolls

These are simple white rolls made with strong bread flour for a bit more structure. The process is straightforward – mix, knead, rise, shape, and bake. They work well for everyday meals, and you can adjust the size for burger buns or hotdog rolls if needed.

Ingredients:

• 500 g strong white bread flour (plus extra for dusting)
• 7 g fast action yeast
• 1 tsp sugar
• 2 tsp fine salt
• 1 tsp sunflower oil (plus extra for greasing)
• 325 ml warm water

How to make them:

Combine the flour, yeast, sugar, salt, and oil in a large bowl. Pour in the warm water and mix with your hand or a spatula until it forms a rough dough with no dry patches. Cover and let it sit for 10 minutes.

Oil your work surface lightly, then knead the dough for around 10 minutes by hand (or 5 minutes with a dough hook) until it’s tighter and springy. Shape into a ball, place in a clean oiled bowl, and let rise for about 1 hour or until doubled in size.

Turn the dough out onto a floured surface, roll it into a long sausage shape, and cut into 8 equal pieces. Shape each into a tight ball and place on a floured baking tray, leaving space between them. Cover with a damp tea towel and let prove in a warm place for 40 minutes to 1 hour.

Preheat the oven to 230°C (210°C fan) and dust the rolls lightly with flour. Bake for 25-30 minutes, or until lightly browned and hollow-sounding when tapped underneath. Cool on a wire rack before serving.

3. Soft No-Knead Dinner Rolls

These rolls skip kneading altogether, the dough is mixed in a bowl with a spoon and left to rise. The texture stays soft and fluffy inside, with golden tops after baking. Because the dough is wetter than kneaded bread dough, shaping uses a gather-and-flip method to get a smooth finish.

Ingredients:

• 1 tbsp dry yeast
• ¼ cup sugar
• ½ cup warm water
• 4 cups bread flour (plus extra for dusting)
• 1½ tsp salt
• 1 cup lukewarm milk
• 50 g melted butter (cooled)
• 2 eggs, beaten
• 1 tbsp melted butter (for brushing)

How to make them:

Start by adding the yeast and 2 teaspoons of sugar to a bowl, then pour in the warm water. Let it sit for 5 minutes until frothy. In a large bowl, mix the flour, remaining sugar, and salt. Make a well in the center and add the milk, melted butter, eggs, and yeast mixture. Stir with a wooden spoon until it forms a thick, sticky dough, more like muffin batter than traditional bread dough.

Cover with a damp towel and let it rise in a warm place until nearly tripled in volume, about 1½ to 2 hours. Punch down the dough to release air bubbles, then dust a surface with flour and scrape the dough onto it. Shape it into a log, cut into 12 equal pieces, and form each into a ball by pressing it down, gathering the edges, and flipping it smooth side up. Arrange in a lined baking tray.

Cover with oiled cling film and leave to rise again until puffed, around 30-45 minutes. Preheat the oven to 200°C (180°C fan) and bake for 15-18 minutes, or until golden brown and sounding hollow when tapped. Brush with melted butter and let them cool slightly before serving.

4. 2-Ingredient Quick Bread Rolls

These rolls use just flour and yogurt, no yeast, and come together quickly. The dough is slightly sticky, so handling with lightly wet hands makes shaping easier. An egg wash is optional but gives the tops a nice golden finish.

Ingredients:

• 2 cups self-rising flour*
• 1¾ cups plus 2 tbsp Greek yogurt
• 1 egg, lightly beaten (optional, for brushing)

*If you don’t have self-rising flour, mix 2 cups all-purpose flour with 3 teaspoons baking powder and ½ teaspoon salt.

How to make them:

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. In a large bowl, combine the flour and yogurt. Mix with a spatula until the dough starts to come together, then use your hands to finish forming it into a soft, sticky ball. If it feels too wet, add extra flour 1 tablespoon at a time.

Shape the dough into a thick disc, then cut into 9 even pieces. Roll each piece into a ball and place on the prepared baking sheet, leaving space between them. Brush with the beaten egg if using.

Bake for about 25 minutes, or until the tops are golden brown. Let cool slightly before serving.

5. Dinner Rolls

These are soft, buttery rolls made with a yeast dough that rises twice. The shaping step focuses on building surface tension so they bake up round and evenly browned. They’re baked close together in a dish so the sides stay soft.

Ingredients:

• 1 cup warm whole milk (about 110°F)
• 1 packet (7 g) instant yeast
• 3½ cups all-purpose flour, divided
• 5 tbsp unsalted butter, softened
• 3 tbsp granulated sugar
• 1 large egg, at room temperature
• 1  tsp salt
• 2 tbsp melted butter for brushing

How to make them:

In a stand mixer bowl, combine the warm milk and yeast. Add 1½ cups of the flour along with the softened butter, sugar, egg, and salt. Mix with the paddle attachment on medium-low until combined, then switch to the dough hook. Add 1¾ cups more flour and mix until the dough starts to pull away from the bowl. If it’s still too wet, add up to ¼ cup more flour a tablespoon at a time.

Continue mixing for about 2 minutes until smooth. Transfer to a lightly greased bowl, cover with plastic wrap, and let rise in a warm place until doubled in size, 45-60 minutes. Punch down the dough, then divide into 15 equal pieces. Shape each by pinching the edges together, flipping smooth side up, and rolling under your palm in a tight circle. Arrange in a greased 9×13-inch baking dish.

Cover and let rise again until puffed, 30-45 minutes. Preheat the oven to 350°F during this time. Bake for about 20 minutes, until the tops are deep golden brown. Brush with melted butter and serve warm or cooled.

6. Soft White Dinner Rolls

These dinner rolls are made with all-purpose flour for a light, fluffy interior and a golden crust. The dough has a touch of sweetness from sugar and richness from butter, making them versatile enough to serve with any meal. They’re baked together in one pan so the edges stay soft while the tops brown nicely.

Ingredients:

• 1 cup warm whole milk (about 110°F)
• 2 and ¼  tsp active dry yeast
• 2 tbsp granulated sugar
• 3 tbsp unsalted butter, softened to room temperature
• 1 large egg, at room temperature
• 3 cups all-purpose flour, plus extra as needed
• 1  tsp salt
• Additional melted butter for brushing tops

How to make them:

In a large bowl or the bowl of a stand mixer, combine the warm milk, yeast, and sugar. Let it sit for 5-10 minutes until foamy. Add the softened butter, egg, 2 cups of flour, and salt. Mix until combined, then add the remaining 1 cup of flour gradually, mixing until a soft dough forms.

Knead the dough for about 8-10 minutes by hand or with a dough hook until smooth and elastic. Place it in a greased bowl, cover, and let it rise in a warm spot until doubled in size, about 1-2 hours. Punch the dough down and divide into 12 equal pieces. Shape each piece into a smooth ball and arrange in a greased 9×13-inch baking pan.

Cover and let rise again for 1 hour or until puffy. Preheat the oven to 375°F (190°C) and bake for 20-25 minutes, or until the tops are golden brown. Brush with melted butter right after baking and serve warm.

7. Lion House Rolls

These rolls are light, buttery, and shaped into spirals that pull apart easily. They’re slightly sweet and have a tender crumb, making them a popular choice for special occasions. The shaping method gives them their signature layered look.

Ingredients:

• 2 cups warm water (about 110°F)
• 2 tbsp dry milk powder
• 2 tbsp granulated sugar
• 2 tbsp unsalted butter, softened
• 2  tsp salt
• 4-5 cups all-purpose flour
• 2 tbsp instant yeast
• Additional melted butter for brushing

How to make them:

In a stand mixer bowl, combine the warm water, milk powder, sugar, butter, salt, and 2 cups of the flour. Mix until smooth. Add the yeast and 2 more cups of flour, then continue mixing until a soft dough forms. Add the remaining flour as needed until the dough is still slightly sticky but manageable.

Knead for about 5 minutes, then transfer the dough to a greased bowl. Cover and let rise until doubled in size, around 1-1½ hours. Punch down the dough and roll it into a large rectangle about ¼ inch thick. Brush with melted butter, then cut into strips about 2 inches wide. Roll each strip from one short end to the other to create a spiral shape.

Place the rolls on a greased baking sheet with space between them. Cover and let rise again until puffy, about 30-45 minutes. Preheat the oven to 375°F (190°C) and bake for 15-18 minutes, until golden brown. Brush with more melted butter while still warm.

8. Parker House Rolls

These rolls are rich and buttery with a soft, fluffy interior and a signature folded shape. They bake up golden on the outside while staying tender inside. The folding step gives them a layered look and makes them easy to pull apart.

Ingredients:

• 1 cup whole milk
• ½ cup unsalted butter, plus extra for brushing
• ¼ cup sugar
• 1 packet (7 g) active dry yeast
• ½ cup warm water (about 110°F)
• 1 large egg
• 1½  tsp salt
• 4½ cups all-purpose flour, plus extra for dusting

How to make them:

In a small saucepan, heat the milk and butter over medium heat until the butter is melted. Stir in the sugar, then let the mixture cool until lukewarm. In a large bowl, combine the yeast with the warm water and let sit for 5 minutes until foamy. Stir in the cooled milk mixture, egg, and salt. Add 3 cups of flour and mix until smooth, then gradually add the remaining flour to make a soft dough.

Knead the dough on a lightly floured surface for about 8-10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise until doubled, about 1-1½ hours. Punch down the dough and roll it into a rectangle about ½ inch thick. Cut into rounds using a biscuit cutter. Brush each round with melted butter, then fold in half and press lightly to seal.

Arrange the rolls slightly apart on a greased baking sheet. Cover and let rise again until puffy, 30-40 minutes. Preheat the oven to 375°F (190°C) and bake for 15-18 minutes until golden brown. Brush with more butter as soon as they come out of the oven.

9. Japanese Milk Bread Rolls

These rolls are incredibly soft and fluffy thanks to a simple tangzhong starter made from flour and water. They have a slightly sweet flavor and a pillowy texture that stays fresh longer than most bread rolls. They bake into a golden, pull-apart loaf in a single pan.

Ingredients:

Tangzhong:

• 3 tbsp bread flour
• ½ cup water

Dough:

• 2½ cups bread flour
• 3 tbsp sugar
• 1 tsp salt
• 2  tsp instant yeast
• 1 large egg
• ½ cup warm milk
• ¼ cup heavy cream
• 3 tbsp unsalted butter, softened

How to make them:

Start by making the tangzhong. In a small saucepan, whisk the flour and water until smooth. Place over medium heat and cook, stirring constantly, until it thickens into a paste. Remove from heat and let cool.

In a stand mixer bowl, combine the bread flour, sugar, salt, and yeast. Add the cooled tangzhong, egg, milk, and cream. Mix on low speed until the dough starts coming together, then add the softened butter and continue kneading for 10-15 minutes until smooth and elastic. Transfer to a greased bowl, cover, and let rise until doubled, about 1 hour.

Punch down the dough and divide into 8 equal pieces. Shape each piece into a ball and arrange in a greased 9×13-inch pan. Cover and let rise again for 45 minutes to 1 hour. Preheat the oven to 350°F (175°C) and bake for 20-25 minutes until golden brown. Brush with melted butter while warm.

10. Whole Wheat Dinner Rolls

These rolls use a mix of whole wheat and all-purpose flour for a balance of nutty flavor and light texture. A touch of honey adds sweetness, while butter keeps them soft. They’re hearty enough to pair with soups or stews but still light enough for everyday dinners.

Ingredients:

• 1 cup warm milk (about 110°F)
• 2¼  tsp active dry yeast
• 3 tbsp honey
• 3 tbsp unsalted butter, melted
• 1 large egg
• 1½  tsp salt
• 1½ cups whole wheat flour
• 2 cups all-purpose flour, plus extra as needed

How to make them:

In a large bowl, combine the warm milk, yeast, and honey. Let it sit for 5-10 minutes until foamy. Add the melted butter, egg, salt, whole wheat flour, and 1 cup of all-purpose flour. Mix until smooth, then gradually add the remaining flour until a soft dough forms.

Knead on a lightly floured surface for 8-10 minutes, or use a stand mixer with a dough hook for about 6 minutes, until the dough is smooth and elastic. Place in a greased bowl, cover, and let rise until doubled in size, about 1 hour. Punch down the dough and divide into 12 equal pieces. Shape each into a ball and arrange in a greased 9×13-inch baking dish.

Cover and let rise again until puffy, about 45 minutes. Preheat the oven to 375°F (190°C) and bake for 20-25 minutes, until golden brown. Brush with melted butter and serve warm.

How to Get Soft, Fluffy Rolls Every Time

Even a simple dinner roll can go from good to amazing with a few small tweaks. If you want that bakery-style texture at home, these tips will help you get there.

• Use the right flour for the texture you want: Bread flour gives a little more chew, while all-purpose flour keeps things soft and light.
• Measure flour the right way: Scoop with a spoon into your measuring cup, then level it off. Too much flour is the fastest way to end up with dense rolls.
• Watch your dough temperature and rise times: Yeast likes warmth, but not heat. Aim for a warm (not hot) spot to let it proof.
• Don’t overbake: Start checking a few minutes early. Rolls should be lightly golden and sound hollow when tapped on the bottom.
• Brush with butter: It keeps the tops soft, adds flavor, and makes them look as good as they taste.

Troubleshooting Guide

Things don’t always go perfectly in the kitchen, but most roll mishaps are easy to fix once you know the cause.

• Rolls are dense: Your yeast might be expired, or the dough didn’t rise long enough. Give it more time in a warm spot.
• Rolls are dry: This usually means too much flour or baking a few minutes too long. Next time, measure carefully and set a timer.
• Rolls didn’t brown: The oven may be running cooler than the set temperature, or you skipped an egg wash. Try checking your oven with a thermometer.

Final Thoughts

Dinner rolls aren’t complicated, but they do have that magic ability to make any meal feel warmer and more inviting. Once you try a few different recipes, you’ll figure out which one’s your favorite. Maybe you love the rich, buttery ones, or maybe you’re all about the quick, no-yeast rolls when you’re short on time. Either way, nothing beats pulling a tray of fresh rolls out of the oven and watching them disappear in minutes.

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