Take the stress out of your side dish spread with the ultimate recipe for Easy Homemade Dinner Rolls.

Golden brown Easy Homemade Dinner Rolls in round pan

It doesn’t take many clicks around these pages to come to two simple conclusions:

  1. Doughnuts might as well be a food group.
  2. Carbs can come in all shapes and sizes and we embrace them all.

Holding a single Easy Homemade Dinner Rolls

When it comes to carbs, I have a very definitive list of favorites on the savory side (sweet is a whole other story):

Basically, if it’s hot, yeasty and qualifies as a carb, I am down to par-tay.

Stand mixer with Easy Homemade Dinner Rolls dough

And who can seriously resist bread fresh from the oven? Especially when it’s insanely fluffy, buttery and perfect for pulling apart and popping shoving into your mouth.

Poking Easy Homemade Dinner Rolls dough

This is a recipe for those with a fear of yeast and all things involving rising times. If you can stir, you can make these dinner rolls.

The best part is, this recipe is totally a blank canvas. I’ve topped mine off with melted butter and large-flake sea salt (love that crunch), but the sky is the limit.

Brushing dinner rolls with melted butter

I can imagine endless variations, from garlic and cheese to fresh herbs and, dare I say, chocolate!

Whip up these rolls for a holiday feast (hello, Thanksgiving essential!) or add them to your weeknight menu for the ultimate wow factor. Best of all, any leftovers are great toasted in the a.m. with butter and jam or halved and stuffed with all of your sandwich favorites.

The best Easy Homemade Dinner Rolls in round baking dish
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Side Dish

Easy Homemade Dinner Rolls

Take the stress out of your side dish spread with the ultimate recipe for Easy Homemade Dinner Rolls.
4.88 from 91 votes
Golden brown Easy Homemade Dinner Rolls in round pan
Prep Time 1 hr 20 mins
Cook Time 25 mins
Total Time 1 hr 45 mins
Servings 12 rolls


  • 1 (1/4-oz.) packet active dry yeast
  • 1/4 cup warm water (110°F)
  • 2 Tablespoons sugar
  • 2 cups all-purpose flour, plus more as needed
  • 1/2 teaspoon salt
  • 1/2 cup whole milk
  • 2 Tablespoons unsalted butter, melted, plus more for brushing
  • Large-flake sea salt (optional)


  • In the bowl of a stand mixer fitted with the dough hook, combine the warm water, yeast and sugar. Let the mixture stand for 5 minutes.
  • Add 1 cup of the flour, as well as the salt, whole milk and melted butter and beat for 2 minutes.
  • Add an additional 1 cup of flour and beat on high speed for 2 minutes until the dough begins to form a ball. (If the dough is still very sticky, add an additional ¼ cup flour as needed.)
  • Lightly flour your work surface. Scrape the dough onto your work surface, and using the heel of your hand, knead it for 2 minutes then place the dough in a greased bowl and cover the bowl with a towel. Set the bowl in a dark, warm place for 30 minutes until it has doubled in size. 
  • Grease an 8-inch round pan with cooking spray or butter.
  • Divide the dough into 12 pieces then roll each piece into a ball and arrange the balls in the prepared pan. Cover the pan with a towel then return it to a dark, warm place for 30 minutes. 
  • Preheat the oven to 375°F. Uncover the rolls then bake them for 20 to 25 minutes until they are golden brown and cooked through.
  • Remove the rolls from the oven, brush them with additional melted butter and immediately sprinkle them with the sea salt (optional). Serve them warm. 
  • If you want to prepare the rolls in advance, follow the directions up until you place the (unbaked) rolls in the baking pan then tightly cover the pan with plastic wrap. When ready to serve, remove the rolls from the freezer and place them in the fridge overnight then bring them to room temp to rise before baking them as directed.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!


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Recipe adapted from Fleischmann’s.

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Calories: 106kcal, Carbohydrates: 18g, Protein: 2g, Fat: 2g, Saturated Fat: 1g, Cholesterol: 6mg, Sodium: 103mg, Potassium: 35mg, Sugar: 2g, Vitamin A: 75IU, Calcium: 15mg, Iron: 1mg

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  1. 5 stars
    This is a great recipe. I have been making bread for decades and this is one of the easiest roll recipes I have tried and they turned out great.

  2. 5 stars
    Made these several times and they are always a hit! Never have any left even if I make a double batch

  3. 4 stars
    I proofed for a few hours accidentally and they came out wonderful. Light soft rolls. Will definitely make these again

  4. 2 stars
    I also had an issue with the dough rising. My water was warm enough and the yeast is new. It’s been covered for 20 minutes and hasn’t moved at all. Was super excited to make these.

  5. 5 stars
    Making these right now, happened to be down to my last 2 cups of flour and wanted some rolls to go with dinner. I wanted to leave a bit of advice for new bakers (I’m one too really).

    If you are unsure if the yeast is going to work, make sure the mixture is foamy (I proof the yeast for 15 minutes and it helps a lot). If the yeast doesn’t foam you’ll likely have flat rolls.

    Thanks for the recipe!

  6. My rolls didn’t turn out right, I followed your instructions to a tee!! They were hard as a rock…the yeast wasn’t out of date either. When I kneed it the dough it wasn’t sticking together like I’ve seen my mothers do. She’s passed away so I couldn’t get her help!! Please advice

      1. Hi Doménica! Just mix the dough in a bowl then knead it by hand for the time specified in the recipe. :)

  7. I made these rolls today and I am so proud of myself because I’ve never made homemade rolls before- I got a new mixer for Christmas and I was determined to make some rolls. The only thing that I changed Walmart was out of the regular yeast so I got the fast acting and followed the instructions as they were stated. GOOD tasting rolls thanks for this good recipe.

  8. 5 stars
    Awesome rolls. Just like my Grandmother used to make many years ago.
    I doubled the recipe and used large muffin pans. A double batch made 12 large rolls.
    Yummy recipe, will definitely make it often.

    1. Hi Irene! The ingredient list states “1 (1/4-oz.) packet active dry yeast.” One packet is 1/4-oz. or approximately 2 1/4 teaspoons. :) Hope that helps!

  9. 5 stars
    I made these last year and I am making them again this year! They didnt last long so I am doubling the recipe this time. Thank you great recipe!!

  10. Great recipe for rolls I make rolls all the time.for my Friends and Family.most times I make 5 dozen.So glad I came across a small amount.Thanks for your recipe.Delicious.

  11. 5 stars
    I made these today and we love them. I was wondering if this recipe can be doubled or should I just make two separate batches? Thanks and I’m looking forward to the reply.

    1. Hi Jess – If the dough feels very dense and tough when you knead it, that’s a sign that it’s starting to become over-kneaded.

  12. 4 stars
    I baked mine for 18 minutes and it still came out really done.. my fiance said it’s not bad for a first try but I guess next time I make it I’ll do it for 15mins and watch it, but otherwise this recipe is easy to follow! Thank you

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