Dinner Rolls
This post may contain affiliate links. Read my full disclosure policy. Perfectly soft, fluffy, and buttery—these are the absolute best homemade dinner rolls, and they’re sure to make any meal feel extra special. In my first cookbook, I dedicated a whole chapter to homemade breads, from traditional challah and cornbread to sweet cinnamon swirl bread. When my editor suggested I include a simple dinner roll recipe in the mix, I set to work testing dozens of recipes. While many were quick and easy with short rising times—a plus, for sure—they were also disappointingly bland and dense. I finally came up with this recipe, which uses instant potato flakes and nonfat dried milk to tenderize the bread and add flavor. These dinner rolls are soft and fluffy, with an open crumb and rich, buttery flavor. While they may not the fastest dinner rolls out there, I firmly believe they are the very best. “These were a hit! Surprised because I thought was making just a basic dinner roll. Nope!” What You’ll Need To Make Dinner Rolls Milk: Adds richness and flavor to the dough, contributing to the tender texture of the rolls. Egg: Contributes to the richness and color of the rolls. All-purpose flour: The base of the rolls. Measure using the spoon-and-level method for accuracy. Instant potato flakes: Add moisture, tenderness, and flavor to the rolls; also help to retain freshness. Nonfat dried milk: Adds protein, fat, and flavor to baked goods without impacting the liquid-to-dry ratios. This enhances flavor, tenderness, and the browning of the crust. Sugar: Adds a touch of sweetness. Instant, quick, or rapid-rise yeast: Leavening agent that makes the dough rise. It’s fine to use active dry yeast if that’s what you have on hand; the dough will just take a bit longer to rise. Butter: Adds flavor, richness, and tenderness to the rolls; also used for brushing on finished rolls for a soft, flavorful crust. Jump to the printable recipe for precise measurements Milk: Adds richness and flavor to the dough, contributing to the tender texture of the rolls. Egg: Contributes to the richness and color of the rolls. All-purpose flour: The base of the rolls. Measure using the spoon-and-level method for accuracy. Instant potato flakes: Add moisture, tenderness, and flavor to the rolls; also help to retain freshness. Nonfat dried milk: Adds protein, fat, and flavor to baked goods without impacting the liquid-to-dry ratios. This enhances flavor, tenderness, and the browning of the crust. Sugar: Adds a touch of sweetness. Instant, quick, or rapid-rise yeast: Leavening agent that makes the dough rise. It’s fine to use active dry yeast if that’s what you have on hand; the dough will just take a bit longer to rise. Butter: Adds flavor, richness, and tenderness to the rolls; also used for brushing on finished rolls for a soft, flavorful crust. Jump to the printable recipe for precise measurements Step-by-Step Instructions In a small microwave-safe bowl combine the milk and ¼ cup water. Heat until lukewarm, 20 to 30 seconds on high heat. In the bowl of an electric mixer fitted with the dough hook, combine the egg, flour, potato flakes, dried milk, sugar, yeast, salt, and 3 tablespoons of the butter. Add the warm milk/water mixture. Knead on medium-low speed for about 5 minutes until you have a smooth, soft dough. Using your hands, shape the dough into a ball and place in a lightly greased bowl. Cover the bowl with plastic wrap or a damp kitchen towel. Let the dough rise in a warm, draft-free place until it’s doubled in bulk, about 90 minutes. Invert the dough onto a lightly floured work surface. Divide it into 12 even pieces and shape each piece into a smooth ball by tucking and pinching the edges underneath to form a plump little bun. Grease a 9-inch round baking pan with cooking spray. Place the rolls in the pan and cover the pan with plastic wrap or a damp kitchen towel. Let the rolls rise until they’re almost doubled in bulk, then brush the rolls with the melted butter. Bake the rolls at 350°F for 23 to 25 minutes, until golden brown. Store the rolls in a sealable plastic bag for several days at room temperature; freeze for longer storage. You May Also Like RecipeComments (103)Add Comment Recipe Comments (103) Add Comment Ingredients ½ cup milk ¼ cup water 1 egg 2 cups all-purpose flour, spooned into measuring cup and leveled-off, plus more for dusting ½ cup instant potato flakes 2 tablespoons nonfat dried milk 2½ tablespoons sugar 1¼ teaspoons instant, quick, or rapid-rise yeast 1¼ teaspoons salt 4 tablespoons unsalted butter, at room temperature, plus more for serving ½ cup milk ¼ cup water 1 egg 2 cups all-purpose flour, spooned into measuring cup and leveled-off, plus more for dusting ½ cup instant potato flakes 2 tablespoons nonfat dried milk 2½ tablespoons sugar 1¼ teaspoons instant, quick, or rapid-rise yeast 1¼ teaspoons salt 4 tablespoons unsalted butter, at room temperature, plus more for serving Instructions In a small microwave-safe bowl combine the milk and water. Heat until lukewarm, 20 to 30 seconds on high heat. (This can also be done in a small saucepan on the stove.) In the bowl of an electric mixer fitted with the dough hook, combine the egg, flour, potato flakes, dried milk, sugar, yeast, salt, and 3 tablespoons of the butter. Add the warm milk and water mixture and knead on medium-low speed for about 5 minutes until you have a smooth, soft dough. (Don’t worry if the dough sticks a bit to the bottom of the bowl.) To remove the dough from the bowl, dust your hands with flour and scrape it out. Using your hands (dust them with more flour if necessary), shape the dough into a ball and place in a lightly greased bowl. Cover the bowl with plastic wrap or a damp kitchen towel and let the dough rise in a warm, draft-free place until it's doubled in bulk, about 90 minutes. Invert the dough onto a lightly floured work surface (it will deflate). Divide it into 12 even pieces (each piece should weigh 1¾ to 2 ounces). Shape each piece of dough into a smooth ball by tucking and pinching the edges underneath to form a plump little bun. Grease a 9-inch round baking pan with nonstick cooking spray. Place the rolls in the pan, arranging 8 evenly around the perimeter and 4 in the center. Cover the pan with plastic wrap or a damp kitchen towel and let the rolls rise until they're almost doubled in bulk, puffy, and touching, about 1 hour. Toward the end of the rising time, preheat the oven to 350°F and set an oven rack in the middle position. Melt the remaining 1 tablespoon butter. Brush the rolls with the melted butter and bake for 23 to 25 minutes, until golden brown. Remove from the oven, and turn out onto a wire rack. Serve warm or at room temperature with butter. Store the rolls in a sealable plastic bag for several days at room temperature, or freeze for longer storage. Freezing Instructions: You can freeze the rolls before or after baking. To freeze before baking, after completing the first rise and shaping the dough into 12 balls, put the dough balls on a baking sheet, pop them in the freezer for about an hour or until they are no longer tacky, and then put then in a resealable freezer bag; freeze for up to 3 months. When ready to bake, thaw the dough balls at room temperature for a minimum of 3 hours. Once thawed, place the dough balls in the baking dish for the second rise and proceed with recipe. To freeze the baked rolls, let them cool completely, wrap tightly in aluminum foil, and place in a freezer bag. Freeze for up to 1 month. To thaw, remove the rolls from the freezer and let sit at room temperature for at least 3 hours. Place the foil-wrapped rolls in a preheated 350°F oven for 10 to 15 minutes, until warm. In a small microwave-safe bowl combine the milk and water. Heat until lukewarm, 20 to 30 seconds on high heat. (This can also be done in a small saucepan on the stove.) In the bowl of an electric mixer fitted with the dough hook, combine the egg, flour, potato flakes, dried milk, sugar, yeast, salt, and 3 tablespoons of the butter. Add the warm milk and water mixture and knead on medium-low speed for about 5 minutes until you have a smooth, soft dough. (Don’t worry if the dough sticks a bit to the bottom of the bowl.) To remove the dough from the bowl, dust your hands with flour and scrape it out. Using your hands (dust them with more flour if necessary), shape the dough into a ball and place in a lightly greased bowl. Cover the bowl with plastic wrap or a damp kitchen towel and let the dough rise in a warm, draft-free place until it's doubled in bulk, about 90 minutes. Invert the dough onto a lightly floured work surface (it will deflate). Divide it into 12 even pieces (each piece should weigh 1¾ to 2 ounces). Shape each piece of dough into a smooth ball by tucking and pinching the edges underneath to form a plump little bun. Grease a 9-inch round baking pan with nonstick cooking spray. Place the rolls in the pan, arranging 8 evenly around the perimeter and 4 in the center. Cover the pan with plastic wrap or a damp kitchen towel and let the rolls rise until they're almost doubled in bulk, puffy, and touching, about 1 hour. Toward the end of the rising time, preheat the oven to 350°F and set an oven rack in the middle position. Melt the remaining 1 tablespoon butter. Brush the rolls with the melted butter and bake for 23 to 25 minutes, until golden brown. Remove from the oven, and turn out onto a wire rack. Serve warm or at room temperature with butter. Store the rolls in a sealable plastic bag for several days at room temperature, or freeze for longer storage. Freezing Instructions: You can freeze the rolls before or after baking. To freeze before baking, after completing the first rise and shaping the dough into 12 balls, put the dough balls on a baking sheet, pop them in the freezer for about an hour or until they are no longer tacky, and then put then in a resealable freezer bag; freeze for up to 3 months. When ready to bake, thaw the dough balls at room temperature for a minimum of 3 hours. Once thawed, place the dough balls in the baking dish for the second rise and proceed with recipe. To freeze the baked rolls, let them cool completely, wrap tightly in aluminum foil, and place in a freezer bag. Freeze for up to 1 month. To thaw, remove the rolls from the freezer and let sit at room temperature for at least 3 hours. Place the foil-wrapped rolls in a preheated 350°F oven for 10 to 15 minutes, until warm. Nutrition Information Powered by Per serving (12 servings) Calories: 139 Fat: 5 g Saturated fat: 3 g Carbohydrates: 20 g Sugar: 3 g Fiber: 1 g Protein: 3 g Sodium: 119 mg Cholesterol: 25 mg Per serving (12 servings) Calories: 139 Fat: 5 g Saturated fat: 3 g Carbohydrates: 20 g Sugar: 3 g Fiber: 1 g Protein: 3 g Sodium: 119 mg Cholesterol: 25 mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. See more recipes: Bread RecipesFreezer-FriendlyMake-AheadAmerican Bread Recipes Freezer-Friendly Make-Ahead American