New This Month

Dinner Rolls


These warm, buttery rolls only take a little hands-on prep (the yeast does all the work), kids love to help shape them, and they fill the house with a delicious aroma. Even better, the same dough can be used for Cinnamon-Nut Buns.

  • Prep:
  • Total Time:
  • Yield: Makes 30
dinner rolls

Photography: Dana Gallagher

Source: Everyday Food, December 2008


  • 1/4 cup warm water (115 degrees)
  • 2 packets (1/4 ounce each) active dry yeast
  • 1 1/2 cups warm whole milk (115 degrees)
  • 1/2 cup (1 stick) unsalted butter, melted, plus more for bowl and pans
  • 1/4 cup sugar
  • 2 1/4 teaspoons salt
  • 3 large eggs
  • 6 to 6 1/2 cups all-purpose flour (spooned and leveled), plus more for work surface


  1. Place water in a small bowl; sprinkle with yeast, and let stand until foamy, about 5 minutes. In a large bowl, whisk together milk, butter, sugar, salt, and 2 eggs. Whisk in yeast mixture.

  2. Using a wooden spoon, stir in 6 cups flour, 1 cup at a time, until you have a soft, shaggy dough (if necessary, add up to 1/2 cup more flour). Turn dough out onto a floured work surface; knead until smooth and elastic, 5 to 10 minutes. Butter the inside of a large bowl; place dough in bowl, turning to coat. Cover bowl with plastic wrap; let stand in a warm spot until dough has doubled in size, about 1 1/4 hours.

  3. Butter two 13-by-9-inch baking pans. Divide dough in half. Roll each half into a 15-inch rope; cut each rope into 15 1-inch pieces. Press each piece into a disk, then shape into a ball. Arrange dough balls in prepared pans. (To make ahead: Wrap pans well, and freeze, up to 2 months.) Cover pans loosely with plastic; let stand in a warm spot until rolls have doubled in size, about 1 1/4 hours (2 hours more if frozen).

  4. Preheat oven to 375 degrees, with racks in upper and lower thirds. In a small bowl, beat remaining egg until blended; brush onto rolls. Bake until golden brown, about 20 minutes, rotating pans back to front and top to bottom halfway through. Let rolls cool 15 minutes before serving.

Reviews Add a comment

  • suje0102hotmai
    3 APR, 2017
  • MS12317868
    4 APR, 2016
    I cannot figure out how to print these recipes from an iPad mini. The rolls look so yummy, but there is no print button!
  • Alami_
    1 MAR, 2016
    Made this by hand, and I was really scared it wasn't going to turn out nicely, but they're so tasty and delicious. I sprinkled some coconut shavings ontop, and I used coconut milk instead of normal milk, and they turned out amazing. Thank you so much for this recipe!
  • lindagarrity323
    25 DEC, 2015
    Do you truly just sprinkle the yeast? No stirring it?
  • angelawinchellv
    20 DEC, 2015
    I don't have whole milk on hand. But I do have skim milk and half and half. Suggestions please?
  • maria.mcnamara7
    9 DEC, 2015
    Does anyone know if I can use my kitchen aid mixer to kneed the dough instead of doing it by hand?
    • theonlykathygm
      25 DEC, 2015
      For queries below, I made these last year and they were wonderful and delicious. I sprinkled the yeast over water to bloom, even though I thought I had to use sugar or a food source for it. It worked fine. I also used skim milk mixed with half-and-half as I had no whole milk on hand. It worked fine. I used my kitchenaid to knead the dough. It worked fine. They were delicious and gone by the next day.
  • maryfalkenhamh
    28 SEP, 2015
    Delicious....they turned out well for me....
  • Adriana1012
    21 NOV, 2014
    I will be making these for the Thanksgiving. Was wondering if you could tell me if it is 1 1/2 cups of milk or is it 1/2 cup of milk. Just want to be sure is all.
  • dsyner
    10 NOV, 2014
    QUESTION: "The rolls can be shaped in advance and frozen for up to 2 months. No need to defrost -- just add 2 hours to the second rise" Does this mean i can completely make them..then freeze them or or make the dough and freeze that (by adding 2 hours to the rising time of "until dough has doubled in size, about 1 1/4 hours." ? thanks
    • Maria_b
      13 NOV, 2014
      Never mind, you let them sit on your counter for 3 1/4 hours :) it says to add 2 hours to the original 1 1/4 hours Hope that helps!
    • Maria_b
      13 NOV, 2014
      You need to follow the recipe through step 3, but instead of letting them rise for 1 1/4 hours, you put them straight into the freezer. Then the day of, you pull them out and set them on your counter for 2 hours(until doubled in size) then follow through step 4 and bake them :)
  • Hope Hill
    28 NOV, 2013
    Okay so first off thank you for this recipe! It's almost identical to my family recipe but the first part with the letting the yeast sit in warm water. I think this step made these rolls deliriously delicious! I couldn't stop eating these! Thanks again. Rodeo,ca.