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Soft and Fluffy Homemade Yeast Dinner Rolls

Homemade yeast dinner rolls are kneaded until smooth and elastic, then proofed twice and baked until golden brown. The rolls have soft, fluffy centers and a tender, lightly tacky dough.
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Prep Time 10 minutes
Cook Time 20 minutes
Rising and resting 1 hour 58 minutes
Total Time 2 hours 28 minutes
Servings: 12 servings
Course: Side Dish
Cuisine: American
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp unsalted butter softened, for greasing the baking dish
  • 1 cup whole milk warmed to 105–110°F
  • 0.25 cup granulated sugar
  • 2.25 tsp active dry yeast
  • 4 tbsp unsalted butter melted and cooled
  • 1 egg large, at room temperature
  • 3.5 cup all-purpose flour
  • 1 tsp fine salt
  • 1 tsp neutral oil for greasing the bowl

Equipment

  • 1 9x13-inch baking dish

Method
 

  1. Grease a 9x13-inch baking dish with the softened butter.
  2. In a large mixing bowl, stir together the warm milk, sugar, and yeast, then let stand for 5–10 minutes until foamy.
  3. Stir in the melted butter and egg.
  4. Add the flour and salt, stirring until a shaggy dough forms.
  5. Knead the dough on a clean work surface for 8–10 minutes, until smooth and elastic; it should feel soft and slightly tacky.
  6. Lightly grease the mixing bowl with the oil, place the dough in it, and turn the dough to coat.
  7. Cover the dough and let rise for 60–90 minutes, until doubled in size.
  8. Gently press down the dough, divide it into 12 equal pieces, and shape each piece into a smooth ball.
  9. Arrange the dough balls in the prepared baking dish and cover.
  10. Let rise for 30–45 minutes, until puffy and nearly doubled.
  11. Bake at 375°F for 18–22 minutes, until the tops are golden brown and the centers reach about 190°F.
  12. Let the rolls rest in the baking dish for 5 minutes before serving.

Notes

For the fluffiest texture, let each rise continue until the dough reaches the visual cues given. Store rolls airtight at room temperature for up to 3 days or freeze for up to 2 months. For a dairy-free swap, use unsweetened plant milk and vegan butter.