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Soft & Fluffy Homemade Dinner Rolls on a plate with butter.

Soft & Fluffy Homemade Dinner Rolls

These pillowy soft yeast rolls come together quickly. Start them in the afternoon and serve them fresh out of the oven, just in time for dinner.
Prep Time 30 minutes
Proofing Time 1 hour 30 minutes
Total Time 2 hours
Serving Size 15 rolls

Equipment

  • 1 Mixing bowl
  • 1 Baking dish, 9x13 inches
  • 1 Nonstick spray or parchment paper
  • 1 Digital Scale, optional

Ingredients

  • 1 cup (237g) warm water, 110-115 degrees
  • 1 cup (244g) warm milk, 110-115 degrees
  • ¼ cup (85g) honey
  • 2 tablespoons sugar
  • 2 teaspoons salt
  • 2 tablespoons neutral oil
  • 1 tablespoon (1 packet) instant yeast, (not active dry, *see notes)
  • 4-5 ½ cups (500g-688g) all purpose flour
  • ¼ cup salted butter, for brushing the tops of the rolls

Instructions

  • Prepare the dough: In a large mixing bowl, combine the warm water, warm milk, honey, sugar, salt, oil, and instant yeast and mix until combined.
  • Add four cups of the all purpose flour to the mixture and mix with either a spoon, spatula, or Danish whisk. Gradually add ½ cup of flour at a time until the dough is smooth, elastic, and slightly sticky to the touch.
  • Knead the dough: Knead by hand for 8-10 minutes, adding flour as necessary (you will need to add flour), until the dough is smooth, elastic and slightly tacky but not sticky to the touch. Make sure to knead thoroughly. You cannot over-knead dough by hand. This is key for fluffy rolls. *TIP: You can also knead in a stand mixer with a dough hook for 5-6 minutes.
  • First Rise: Grease a bowl or straight sided container with oil or a baking spray. Place the dough in the bowl and cover with a dish towel or plastic wrap. Let the dough rise until it is doubled in size (45 minutes-1.5 hours).
  • Prepare the dish: Line a 9 X 13 inch baking dish with parchment paper (or grease with baking spray).
  • Shape the Rolls: Punch down the dough and divide the dough into 15 equally sized pieces (about 96 grams each). Tip: Using a kitchen scale to weigh the dough allows for equally sized rolls.
  • Shape each piece of dough by making a circle with your thumb and index finger. Push the dough through the circle to “puff” the dough. Pinch the bottom and place on the baking sheet.
  • Second Rise: Place the 9x13 inch baking dish in a warm place and allow the rolls to rise for another 45 minutes to 1.5 hours until the rolls rise to the height of the dish.
  • Bake: Preheat the oven to 350°F (180°C). Bake the rolls for 24-28 minutes or until the internal temperature reaches 190°F (88°C). Brush the melted butter over the tops of the rolls. Allow rolls to cool slightly before serving.
  • Once cool, store in an airtight container for 2-3 days at room temperature or for 4-5 days in the refrigerator.

Notes

  • This recipe uses instant yeast in order to allow for a fast rise time. If you want to use active dry yeast, follow the first step and allow the yeast to bloom for 10 minutes. Then continue following the recipe, allowing for more time for the dough to proof (1 hour-1.5 hours for each rise). 
  • Use a straight sided (Cambro) container to accurately tell when your dough has doubled in size.
  • For evenly sized rolls, weigh your dough (in grams) after the second rise on a kitchen scale and divide by 15. This will let you know how big each roll needs to be.