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golden homemade buttery dinner rolls fresh from oven

Homemade Buttery Dinner Rolls

These Homemade Buttery Dinner Rolls are soft, fluffy, and perfectly golden with a rich, buttery flavor in every bite. Made with simple ingredients and baked to pillowy perfection, they’re the ideal side for holidays, family dinners, or any meal that needs something warm and comforting. Easy to make, melt-in-your-mouth delicious, and guaranteed to impress!
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Prep Time 30 minutes
Cook Time 12 minutes
Rising Time 1 hour 30 minutes
Total Time 2 hours 12 minutes
Course Bread, Dinner
Cuisine American
Servings 12 Rolls
Calories 185 kcal

Ingredients
  

Dry Ingredients

  • 3 cups all-purpose flour
  • 2¼ teaspoons instant or active dry yeast
  • 1 tablespoon sugar
  • 1 teaspoon salt

Wet Ingredients

  • 1 cup warm milk
  • 4 tablespoons melted butter
  • 1 egg

For brushing

  • 2 tablespoons melted butter

Instructions  

Prep:

  • Measure all ingredients first.
  • Grease a 9×13-inch baking pan or line with parchment.
  • Preheat oven only when baking step begins.

1. Activate the yeast (5–10 minutes)

  • Warm 1 cup milk until it’s warm to the touch. Aim for 100–110°F (38–43°C).
  • Pour the warm milk into a small bowl or measuring cup.
  • Stir in 1 tablespoon sugar until it dissolves.
  • Sprinkle 2¼ teaspoons yeast over the milk. Do not stir.
  • Wait 5–10 minutes. Look for small bubbles or foam on the surface.
  • If you see foam, the yeast is active.
  • If nothing happens after 10 minutes, discard and try fresh yeast.

2. Make the dough (10–12 minutes active work)

  • In a large bowl, whisk together 3 cups all-purpose flour and 1 teaspoon salt.
  • Add 4 tablespoons melted butter to the yeast mixture so it cools slightly.
  • Crack 1 egg into the milk-butter-yeast mix and whisk briefly.
  • Pour the wet mix into the dry ingredients. Stir with a wooden spoon until a shaggy dough forms.
  • Turn the dough onto a lightly floured surface.
  • Knead by hand for 8–10 minutes until smooth and slightly elastic.
  • To knead: push dough away with the heel of your hand, fold it back, rotate, repeat.
  • If dough feels sticky, dust with a little flour—one tablespoon at a time. Don’t add too much.
  • If dough feels dry or tight, wet your hands with water and continue kneading briefly.

3. First rise (1–1½ hours)

  • Lightly oil a large bowl. Place the dough inside and turn once so it’s lightly coated with oil.
  • Cover the bowl with a clean towel or plastic wrap.
  • Place the bowl in a warm, draft-free spot. Examples: oven with the light on, near a warm stove, or a sunny window.
  • Let the dough rise until it doubles in size. This typically takes 1 hour. Cooler rooms take longer.
  • To test: gently press two fingers into the dough. If the indent stays, it’s ready.

4. Shape the rolls (10–15 minutes)

  • Punch the dough down to release gas. Do this once with a fist.
  • Turn the dough onto a lightly floured surface.
  • Divide the dough into 12 equal pieces. Use a kitchen scale for exact portions (about 60–65 g each) or eyeball equal sizes.
  • To shape a roll: cup your hand over a dough piece and roll it in small circles on the counter until the seam is tucked under and the top is smooth.
  • Place each ball seam-side down in the prepared pan. Arrange them so they almost touch for soft sides, or space them apart for separate rolls.
  • Cover the pan loosely with a towel or plastic wrap.

5. Second rise (30–45 minutes)

  • Let the shaped rolls rise in the pan until puffy and nearly doubled. This takes 30–45 minutes.
  • They should look soft and rounded. A gentle poke should slowly fill back in.
  • While they rise, set an oven rack to the middle position and preheat the oven to 375°F (190°C) about 10 minutes before baking.

6. Bake (14–18 minutes)

  • Uncover the rolls and place the pan in the preheated oven.
  • Bake 14–18 minutes. Rotate the pan once halfway through if your oven heats unevenly.
  • Look for even golden-brown tops. The internal temperature should read about 190–200°F (88–93°C) if you use an instant-read thermometer.
  • If bottoms brown too fast, slide the rolls onto a lighter-colored pan next time.

7. Brush with butter (immediately after baking)

  • Let the rolls cool in the pan 5 minutes. Then transfer to a wire rack or serve warm from the pan.
  • Melt 2 tablespoons butter in a small bowl or microwave-safe cup.
  • Remove the rolls from the oven and brush the tops with melted butter right away.

Video

Notes

📝 Notes

  • Use warm milk (around 110°F) to help the yeast activate properly.
  • All-purpose flour works great, but bread flour gives slightly chewier rolls.
  • Let the dough rise in a warm, draft-free spot for best results.
  • Brush rolls with melted butter before and after baking for extra softness.
  • If dough feels sticky, add 1–2 tablespoons more flour at a time.
  • Shape rolls evenly so they bake at the same speed.
  • Store baked rolls in an airtight container for up to 3 days.
  • Freeze baked rolls for up to 2 months; rewarm in the oven to soften.

🍽️ Nutrition Facts (Per Serving)

Calories: 185  
Carbohydrates: 26g  
Fiber: 1g  
Sugars: 4g  
Protein: 4g  
Fat: 7g  
Saturated Fat: 4g  
Cholesterol: 30mg  
Sodium: 220mg  
Potassium: 70mg  
Calcium: 30mg  
Iron: 1.3mg
Keyword Homemade Buttery Dinner Rolls