Irresistible Dinner Rolls

Why You’ll Love This Recipe

I love that this recipe is straightforward yet delivers bakery-level results. The dough comes together in one bowl, and there’s no complicated shaping—just roll, rise, and bake. The warmth of the rolls straight from the oven, brushed with a touch of melted butter, is simply irresistible. I also appreciate how adaptable this recipe is—I can make the dough ahead or customize it with herbs, cheese, or a touch of sweetness depending on the occasion.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 large egg (room temperature)

• 2 tbsp active dry yeast (I use Red Star)

• 1/3 cup vegetable oil (or any neutral oil like canola)

• 3 3/4 cups all-purpose flour (I use King Arthur)

• 1 1/4 cups water (warm, about 110°F for activating yeast)

• 1 tsp salt

• 1/4 cup sugar

Directions

1. I start by combining the warm water (about 110°F), sugar, and yeast in a large bowl. I let it sit for 2 to 5 minutes, just until it turns foamy—this tells me the yeast is active and ready to do its magic. While I wait, I grease a 9×13-inch baking pan with oil or butter, making sure the bottom and sides are well-coated.

2. Once the yeast is activated, I add the vegetable oil, salt, and room-temperature egg to the bowl. I stir everything together until loosely combined. Then I gradually add the flour, stirring as I go, until a shaggy dough forms. I like kneading the dough right in the bowl for about 4 minutes until it’s smooth and slightly tacky—not sticky, just soft and pliable.

3. I lightly oil my hands to prevent sticking and divide the dough into 15 equal portions. I roll each piece between my palms into a smooth ball, then arrange them seam-side down in the prepared baking pan, spacing them slightly so they can rise and expand.

4. I cover the pan loosely with plastic wrap or a damp towel and preheat the oven to 375°F. Once the oven is hot, I turn it off and place the covered rolls inside. This warm environment helps them rise beautifully. I let them proof for 30–45 minutes until they’ve puffed up and are nearly doubled in size.

5. After proofing, I remove the pan and preheat the oven again to 375°F. When it’s ready, I place the rolls inside and bake them for 18–20 minutes, just until the tops are golden brown and the sides are lightly browned where they touch.

6. Once baked, I let the rolls cool in the pan for just a couple of minutes. If I have melted butter handy, I brush it over the tops for an extra layer of flavor and shine. I always serve them warm—they’re best enjoyed fresh out of the oven when they’re soft and tender.

Servings and timing

This recipe makes 15 soft and fluffy rolls. The total time is about 40 minutes—15 minutes for prep and 30 minutes for baking (plus rising time). The full batch contains approximately 1925 calories, which breaks down to roughly 128 calories per roll.

Variations

I like to mix things up depending on the occasion:

• Garlic Herb Rolls: I mix in 1 tsp garlic powder and 1 tbsp chopped fresh herbs like rosemary or parsley.

• Cheesy Rolls: I fold in 1/2 cup shredded cheddar or parmesan for cheesy pockets inside each bite.

• Sweet Rolls: I increase the sugar slightly and brush with honey butter instead of plain melted butter.

• Whole Wheat Option: I substitute half the all-purpose flour with whole wheat flour for a heartier version.

• Make-Ahead Tip: I sometimes shape the rolls and refrigerate them overnight—just let them come to room temp and rise before baking the next day.

Storage/Reheating

To store, I keep any leftover rolls in an airtight container at room temperature for up to 2 days. For longer storage, I wrap them tightly and freeze for up to 2 months. To reheat, I warm them in a 300°F oven for about 10 minutes or microwave individual rolls for about 15–20 seconds. I like to add a bit of butter after reheating to bring back that fresh-baked softness.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, I can substitute instant yeast in equal amounts. I just skip the proofing step and mix it directly with the dry ingredients.

Why didn’t my rolls rise properly?

If the yeast doesn’t foam at the start, it may be expired or the water might be too hot or too cold. I always double-check my water temperature and give the yeast a few minutes to activate.

Can I knead the dough with a stand mixer?

Absolutely. I use the dough hook on low speed for about 3–4 minutes until the dough is smooth and elastic.

Can I make these gluten-free?

I haven’t tested a gluten-free version, but using a 1:1 gluten-free baking flour blend could work. I’d expect a different texture, though.

Do I have to brush the rolls with butter?

Not at all, but I like doing it because it adds flavor, moisture, and that golden shine. It’s totally optional.

Conclusion

These Irresistible Dinner Rolls are one of my favorite homemade bread recipes—simple, reliable, and always satisfying. Whether I’m serving them with soup, a holiday roast, or just some jam and butter, they make every meal feel extra special. I find joy in baking them, and even more joy in sharing them warm from the oven.