When it comes to family dinners and holiday meals, nothing beats the smell of homemade dinner rolls filling up the kitchen. Today I’m sharing a recipe for old-fashioned dinner rolls that are not only easy to prepare but also melt-in-your-mouth delicious. Follow these step-by-step instructions for creating the perfect batch of buttery, fluffy rolls that will elevate any occasion, from Thanksgiving dinner to everyday family gatherings.
Ingredients for homemade rolls:
- Active dry yeast
- Melted butter
- Warm water
What you need for Old-Fashioned Yeast Rolls:
- Large bowl
- Baking sheet
- Bench Scraper if you have
- Warm spot for proofing (I like a barely preheated oven)
- Electric mixer with dough hook (optional)
- Warm the milk until it’s at room temperature. In a bowl, combine the warm milk, sugar, and butter. Let cool until room temperature.
- In the bowl of a stand mixer, or a large bowl with hands, combine half the flour, yeast, and salt. Add the eggs and milk mixture and knead, adding the rest of the flour as needed. Use the dough hook attachment and mix on low speed until a soft dough forms. You’ll know the dough is ready when it easily releases from the sides of the bowl.
- First rise- Transfer the dough to a oiled bowl and cover with plastic wrap or a tea towel. Let the dough rise in a warm place for about 1-2 hours or until it doubles in size.
- Punch down the risen dough and on a lightly floured surface divide it into equal pieces. Shape each piece into a ball and place them in a greased baking dish or muffin tin.
- Cover the dough balls with plastic wrap and let them rise for a second time until they puff up and fill the baking dish. This step ensures that your rolls are light, airy, and perfectly fluffy.
- Preheat your oven to 350F. Uncover the rolls and bake them until they turn a beautiful golden brown on top.
- Once out of the oven, brush the warm rolls with a little butter and sprinkle with sea salt. Allow them to cool on a wire rack.
- Enjoy your buttery rolls with soup, for mini sandwiches, or as a side for your holiday meal!
These old-fashioned dinner rolls are perfect for make-ahead preparations. After shaping the rolls, cover the baking dish with plastic wrap and refrigerate overnight. The next day, let them come to room temperature and go through the second rise before baking.
Store any leftover rolls in an airtight container or wrap them in aluminum foil. They can be reheated in the oven or microwave, making them a convenient and delicious addition to your meals.
Interested in more homemade bread recipes?
My famous Brown Butter Cinnamon Rolls are always a crowd pleaser!
Pumpkin Parkerhouse Rolls are another amazing holiday bread option!
- 1 1/2 cups milk
- 1 stick unsalted butter, cut into pieces, plus more for brushing
- 1/4-1/2 cup sugar*
- 1 package active dry yeast
- 1/2 cup warm water
- 3 large eggs, lightly beaten
- 1 1/2 teaspoons salt
- 6-8 cups all-purpose flour
- Sea Salt for sprinkling
- Place milk in a small saucepan and bring to a simmer. Remove from the heat, stir in the butter and sugar stir until sugar is dissolved. Let cool to luke warm.
- In the bowl of a stand mixer fitted with the dough hook, combine the yeast, warm water, milk mixture, eggs, salt and half the flour.
- Mix for a few minutes until combined, scraping the bowl down with your spatula if needed. Add the remaining flour, 1/2 cup at a time until dough comes together and forms a soft, loose ball. (The dough will be very soft but shouldn't be too sticky. I used 7 cups total flour.)
- Turn the dough onto a floured surface and knead by hand for about 5 minutes, adding a bit more flour if the dough is still very sticky, until smooth.
- Place dough in a greased bowl, cover with a clean towel, and proof in a warm place for 60-70 minutes, or until doubled.
- Turn proofed dough onto your floured surface, punch it down a bit, and roll or spread the dough into a rectangle. Shape into rolls and place them on a parchment lined baking sheet. **
- Cover again and let rise for another 20-30 minutes.
- Preheat oven to 350 F. Bake for 20 minutes or until golden.
- Brush with melted butter and sprinkle with sea salt.
*The original recipe calls for 1/2 cup of sugar, which definitely gives the rolls a little bit of a sweet taste. I didn't mind it, but will cut it down to 1/4 cup next time just to make it a bit more subtle.
** If I had wanted these to be perfectly the same size, I would have measured each one to weigh 1.5 oz on my kitchen scale. I eyeballed it though and was fine with them being a bit more rustic. To shape them into round rolls, I cut off the portion of dough, turned all the edges under and pinched them together to form a ball.
Recipe adapted from The Food Network