Homemade Sweet Dinner Rolls Recipe

There’s something quietly irresistible about a basket of warm, pillowy dinner rolls sliding onto the table: the soft sheen of melted butter, the little steam puffs when you pull them apart, the sweet, yeasty scent that fills the kitchen. If you want to learn how to make bakery-quality rolls at home (without complicated techniques), this Homemade Sweet Dinner Rolls Recipe will walk you through everything — ingredients, exact step-by-step instructions, troubleshooting, variations, and serving ideas — so you can bake with confidence.

This is an enriched, slightly sweet roll that stays soft for days, freezes beautifully, and works as a side for weeknight dinners, holiday spreads, lunchboxes, or party platters.

Why make this Homemade Sweet Dinner Rolls Recipe?

Store-bought rolls can be convenient, but homemade rolls win on texture, flavor, and freshness. When you make your own:

• You control sweetness, fat content, and flavorings.
• You can tailor size and shape—dinner rolls, slider buns, or oblong sandwich rolls.
• You get the sensory joy: the smell while they bake and the warmth when pulled fresh from the oven.
• They freeze and reheat beautifully, so a weekend bake gives you ready-to-go rolls all week.

This recipe is designed for home bakers of all levels. If you’re new to working with yeast, the instructions and tips will guide you. If you’re experienced, read the “Variations” section to riff on the base dough.

What makes these rolls special (quick overview)

• Enriched dough: milk, butter, and an egg make the crumb tender and rich.
• Moderate sweetness: enough to be noticeably sweet without being dessert-level — perfect alongside savory mains.
• Reliable rise and structure: a balance of flour, sugar, fat, and yeast gives good oven spring and soft crumb.
• Versatile: the base works for cinnamon rolls, stuffed rolls, or savory dinner buns.

Ingredients (with metric & U.S. measurements)

Yields about 12 standard dinner rolls (about 2–3 inches / 5–7 cm diameter). If you want larger or smaller rolls, see the “Scaling & shaping” notes below.

• 3 1/2 cups (420 g) all-purpose flour, plus extra for dusting.
  (I use 120 g per cup for conversion; results may vary with different scooping/tamping — see tips.)
• 1 cup (240 ml) whole milk, warmed to about 105–115°F (40–45°C) — or milk of choice.
• 2 1/4 teaspoons (7 g / 1 packet) active dry yeast.
• 1/4 cup (50 g) granulated sugar.
• 1/4 cup (57 g) unsalted butter, softened/melted (plus more for brushing).
• 1 large egg (about 50 g), at room temperature.
• 1 1/2 teaspoons (9 g) fine sea salt or table salt.
• Optional for shine: 1 egg beaten with 1 tablespoon water for egg wash (or use milk for softer sheen).
• Optional glaze: 2 tablespoons honey or melted butter mixed with a pinch of salt.

Notes:

• If you prefer, substitute instant yeast (also called rapid-rise) and mix directly with the flour; reduce proofing time slightly and skip the proof-in-liquid step (instructions mention both methods).
• For dairy-free: use plant milk and a neutral oil instead of butter (final texture slightly different).

Equipment

You don’t need anything fancy:

• Large mixing bowl (or the bowl of a stand mixer)
• Dough hook (if using a stand mixer) or clean surface for hand kneading
• Measuring cups and spoons (or a kitchen scale for accuracy)
• Small saucepan or microwave-safe bowl to warm milk
• 9×13-inch pan or round 10-inch cake pan, or a baking sheet lined with parchment
• Pastry brush (for butter/glaze)
• Instant-read thermometer (helpful but not required)

Time summary

• Active prep: 25–35 minutes (mixing + shaping)
• First rise (bulk proof): 60–90 minutes (until roughly doubled)
• Second rise (after shaping): 30–45 minutes
• Baking: 15–22 minutes (depending on size and oven)
• Total: roughly 2.5–3.5 hours from start to finish (including rises). Overnight/slow-rise option below.

Step-by-step: Make the dough

1. Warm the milk and proof the yeast (if using active dry yeast)

1. Warm 1 cup (240 ml) milk to about 105–115°F (40–45°C). It should feel warm — not hot — to the touch.
2. In the warmed milk, dissolve 2 1/4 tsp (7 g) active dry yeast and 1 tablespoon of the sugar (taken from the 1/4 cup). Let sit for 5–10 minutes until foamy and bubbly. If it doesn’t foam, the yeast may be old — start again with fresh yeast.

If you’re using instant yeast, you can skip this step and mix the yeast directly with the dry ingredients.

2. Combine wet ingredients

3. Whisk together the softened butter (1/4 cup / 57 g), the remaining sugar (so total 1/4 cup), and 1 large room-temperature egg in a bowl. Add the foamy milk (or warm milk if using instant yeast) and whisk until combined.

3. Mix dry ingredients & form the dough

4. In a large bowl or the bowl of a stand mixer, stir together 3 1/2 cups (420 g) all-purpose flour and 1 1/2 tsp (9 g) salt.
5. Add the wet mixture to the flour. Mix with a wooden spoon until a rough dough forms; if using a stand mixer, use the dough hook on low until the dough pulls away from the bowl and forms a slightly sticky ball (about 3–5 minutes).
6. If the dough is extremely sticky and won’t hold shape, add up to 1/2 cup more flour (add 1 tablespoon at a time). If very dry and stiff, add a teaspoon of water or milk at a time. Aim for a slightly tacky, pliable dough.

4. Knead

7. Knead by hand on a lightly floured surface for 8–10 minutes, or in the stand mixer with the dough hook for 5–7 minutes. The dough should be smooth, elastic, and slightly tacky but not clingy.
8. Perform a windowpane test (optional): stretch a small piece of dough thinly — it should form a translucent membrane before tearing. That indicates good gluten development.

First rise (bulk fermentation)

9. Lightly oil a clean bowl and place the dough inside, turning it once to coat the surface with oil.
10. Cover the bowl with plastic wrap or a damp kitchen towel and place it in a warm, draft-free spot. A good temperature is about 75–80°F (24–27°C).
11. Let rise until doubled in size, about 60–90 minutes depending on room temperature. Dough will feel airy and slightly spring back when gently pressed.

Tips for a warm proofing spot:

• Oven with the light on (do not turn the oven on) creates a gentle warm environment.
• Place next to a warm appliance or on top of a turned-off warm oven.

Shape the rolls

12. Gently deflate the dough and turn it onto a lightly floured surface.
13. Divide dough into 12 equal pieces (use a scale for precision; each piece will be roughly 60–70 g). For larger rolls, divide into 9 pieces.
14. To shape classic round rolls: flatten each piece into a disc, then fold edges underneath and roll between your palms into a smooth ball. Alternatively, do a simple roll-and-tuck method to create bakery-smooth tops.
15. Arrange rolls seam-side down in a greased 9×13-inch pan (12 rolls comfortably fit), leaving a little space for them to expand. For pull-apart rolls, place them slightly closer.

Second rise (proofing shaped rolls)

16. Cover the pan loosely with plastic wrap or a clean towel and let the rolls proof for 30–45 minutes at room temperature, until puffy and nearly doubled. They should hold the shape but be airy and soft to the touch.
17. Preheat your oven to 350°F (175°C) while the rolls finish proofing.

Egg wash & bake

18. If you want shiny golden tops, brush with egg wash: 1 beaten egg + 1 tablespoon water. For a softer top, brush with milk instead.
19. Bake at 350°F (175°C) for 15–22 minutes. Smaller rolls may be done around 15–17 minutes; larger rolls will take longer. Bake until tops are golden brown and the internal temperature reads ~190–200°F (88–93°C) with an instant-read thermometer.
20. Immediately brush with melted butter or a honey-butter glaze when the rolls come out to keep them soft and add flavor.

The recipe (concise)

• 3 1/2 cups (420 g) all-purpose flour
• 1 cup (240 ml) warm milk (105–115°F / 40–45°C)
• 2 1/4 tsp (7 g) active dry yeast
• 1/4 cup (50 g) sugar
• 1/4 cup (57 g) unsalted butter, softened
• 1 large egg
• 1 1/2 tsp (9 g) salt

Follow the mixing, kneading, rising, shaping, proofing, and baking steps above.

Tips, troubleshooting & common questions

My dough is too sticky — what do I do?

Add flour a tablespoon at a time while kneading until it becomes workable. Avoid adding large amounts at once, which can dry the dough and yield dense rolls. A slightly tacky dough is better than overly dry.

My dough didn’t rise — how to tell if yeast is dead

When you proofed yeast in warm milk and it produced no foam after 10 minutes, the yeast may be inactive. Try again with fresh yeast and ensure the liquid is not too hot (above 130°F / 55°C kills yeast) or too cold.

Rolls are dense — why?

Possible causes:

• Not enough kneading (insufficient gluten development).
• Too much flour added.
• Under-proofed (didn’t rise enough) or over-proofed dough that deflated.
• Yeast was weak or expired.
  Fix by checking proofing times and technique; with experience you’ll learn the “feel” of ready dough.

Overproofed dough — can I rescue it?

If rolls have collapsed in the pan and look overly loose, you can reshape and give a short second proof (20–30 minutes) and then bake; results may be slightly flatter but still good.

How to test doneness without a thermometer

Tap the bottom of a roll — it should sound hollow. The top should be golden and the roll should feel set, not jiggly.

Make-ahead, freezing, and reheating

• Refrigerator slow-proof (overnight): After shaping the rolls in the pan, cover tightly and refrigerate overnight. Remove from fridge about 1–2 hours before baking to warm and complete proofing, then bake as usual. This develops flavor and is convenient for timing.
• Freezing raw shaped rolls: Place shaped rolls on a tray and freeze until solid, then transfer to a freezer bag. Bake from frozen: allow for longer proofing time (defrost + proof) or place straight in a warm spot and give extra time before baking.
• Freezing baked rolls: Cool completely, wrap tightly, and freeze. Reheat from frozen in a low oven (300°F / 150°C) for 10–15 minutes or microwave gently for 20–30 seconds.
• Reheating: Warm in the oven at 300–325°F (150–160°C) for 8–10 minutes, or microwave 10–20 seconds per roll, then brush with butter.

Delicious variations

This base recipe is a fantastic canvas. Try one of these variations:

Cinnamon-sugar swirl rolls

Roll the dough into a rectangle, brush with melted butter, sprinkle brown sugar mixed with ground cinnamon, roll into a log, slice, and bake as sticky buns. Drizzle with vanilla glaze.

Honey-Butter Dinner Rolls

Add 2 tablespoons honey to the dough for extra sweetness. Brush with a honey-butter glaze after baking.

Brioche-style sweet rolls

Enrich the dough with 2 additional egg yolks and increase butter to 1/2 cup (113 g). You get a richer, more buttery roll similar to brioche.

Whole-wheat or wheat blend

Substitute up to half of the all-purpose flour with whole wheat flour for nuttier flavor. Expect slightly denser texture; increase hydration by 1–2 tablespoons if dough feels dry.

Stuffed rolls

Flatten each dough ball and place a spoonful of filling (cheese, herb butter, cooked sausage, jam) in the center. Wrap and seal before proofing and baking.

Sweet potato or pumpkin rolls

Replace part of the milk with an equal amount of pumpkin or sweet potato purée (cooled). Add warm spices (cinnamon, nutmeg) for autumnal rolls.

Flavoring ideas & mix-ins

• Add-ins: chopped raisins, dried cranberries, pecans, or chocolate chips (add at end of kneading).
• Herb & garlic rolls (savory): omit sugar or reduce it, add 1–2 cloves minced garlic and 1 tbsp chopped fresh herbs (rosemary, thyme) to dough. Brush with herb butter after baking.
• Cheesy rolls: fold finely grated cheddar or Parmesan into dough or sprinkle on top before baking.

Serving suggestions

These sweet dinner rolls pair well with a wide range of dishes:

• Classic holiday roasts: turkey, ham, roast chicken.
• Weeknight proteins: glazed salmon, pork chops, or roasted vegetables.
• Soups & stews: their soft crumb soaks up broths beautifully (think tomato bisque, butternut squash soup).
• Breakfast/brunch: split and fill with eggs and ham, or spread with jam and cream cheese.
• Sliders: use larger rolls for mini sandwiches with pulled pork or meatballs.

For presentation, place rolls in a lined bread basket or on a rustic board and add a small dish of softened butter and a pot of honey or jam.

Nutrition & yield (approximate)

• Yield: ~12 rolls
• Calories: approximate 160–220 kcal per roll depending on size and exact ingredients (enriched dough with butter and sugar). If you need precise nutritional data, use a nutrition calculator and enter your exact brands and portion sizes.

Troubleshooting quick reference

• Dough not rising: check yeast freshness and water temperature.
• Sticky dough: add flour sparingly.
• Dense rolls: knead longer; don’t over-flour.
• Tops burning: tent with foil mid-bake.
• Pale tops: ensure egg wash or higher oven temp for last 2–3 minutes.

Frequently Asked Questions (FAQ)

Can I make these with whole milk only?
Yes — whole milk gives richer flavor. If using skim, the rolls will still work but be slightly less tender.

Can I use bread flour?
Yes. Bread flour yields a chewier texture and slightly more favorable oven spring due to higher protein. You may need a touch more liquid.

How do I make them egg-free?
Replace the egg with 2 tbsp neutral oil + 2 tbsp extra milk or use a commercially available egg replacer. The crumb will be slightly less rich.

Can I double the recipe?
Yes; simply double all ingredients and use a larger bowl. Be mindful of bowl size for kneading and allow ample proofing space.

Final thoughts

This Homemade Sweet Dinner Rolls Recipe delivers soft, tender, slightly sweet rolls with a buttery finish that work for everyday meals and special occasions alike. The dough is forgiving, and once you’ve made it a couple of times you’ll recognize the feel of properly proofed and kneaded dough. Don’t be afraid to experiment — swap spices, add fillings, or turn these into sliders. The best part is sharing them: warm, fresh rolls on the table make any meal feel a little more special.

Homemade Sweet Dinner Rolls Recipe

Soft, slightly sweet and buttery dinner rolls made from enriched dough — perfect for family meals, holidays, or sandwich sliders.

Print Recipe Pin Recipe

Prep Time 35 minutes mins

Cook Time 2 hours hrs

baking time 20 minutes mins

Course Main Course, Snack

Cuisine American

Servings 12 rolls

Calories 180 kcal

Ingredients

  

• 3 1/2 cups ≈ 420 g all-purpose flour, plus extra for dusting
• 1 cup 240 ml whole milk, warmed to ~105–115 °F (40–45 °C)
• 2 1/4 teaspoons 7 g / 1 packet active dry yeast
• 1/4 cup 50 g granulated sugar
• 1/4 cup 57 g unsalted butter, softened or melted (plus extra for brushing or glazing)
• 1 large egg ≈ 50 g, at room temperature
• 1 1/2 teaspoons 9 g salt (fine sea salt or table salt)
• Optional: 1 egg + 1 tablespoon water for egg wash or milk (for soft tops)
• Optional glaze: 2 tablespoons honey or melted butter + pinch of salt

Instructions

 

• Warm the milk to ~105–115 °F (40–45 °C). If using active dry yeast, stir the yeast and 1 tablespoon of the sugar into warm milk. Let it sit 5–10 min until foamy. (If using instant yeast, you can skip this proof-in-liquid step and mix directly with flour.)
• In a separate bowl, whisk together softened butter, remaining sugar, and the egg. Then add the foamy milk (or warm milk if using instant yeast) and mix until combined.
• In a large bowl (or stand mixer bowl), stir together flour and salt. Add the wet mixture. Mix until a rough dough forms.
• Knead the dough on a lightly floured surface by hand for 8–10 min (or 5–7 min with a stand mixer dough hook) until the dough becomes smooth, elastic, and slightly tacky. Adjust with small amounts of flour or milk if needed.
• Lightly oil a clean bowl, place the dough inside, turning once to coat. Cover with plastic wrap or a damp towel. Let rise in a warm, draft-free spot until doubled (~60–90 min).
• After the first rise, gently deflate the dough and place on a floured surface. Divide into 12 equal pieces (≈ 60–70 g each). Shape each into a smooth ball. Place seam-side down in a greased 9×13-inch pan (or baking sheet), leaving space for expansion.
• Cover and let the shaped rolls proof 30–45 min at room temperature until puffy and nearly doubled. Meanwhile preheat oven to 350 °F (175 °C).
• Optional: Brush the tops with egg wash (egg + water) for a shiny golden crust — or milk for a softer top.
• Bake for 15–22 min: smaller rolls ~15–17 min; larger rolls need more time. Bake until tops are golden brown and rolls sound hollow when tapped or internal temp ~190–200 °F (88–93 °C).
• Immediately upon removing from oven, brush with melted butter or a honey-butter glaze to keep rolls soft and add flavour.

Notes

• Dough texture: Slight tackiness is good. If dough is too sticky, add flour 1 tbsp at a time; if too dry, add milk or water a teaspoon at a time.
• Yeast check: If yeast mixture doesn’t foam after 10 min, yeast may be inactive — use fresh yeast and ensure milk temperature isn’t too hot (> 130 °F / 55 °C).
• Freezer & make-ahead options: Shaped rolls can be frozen raw (freeze solid on a tray, then bag) — when needed, thaw and proof before baking. Baked rolls freeze well and reheat gently in a low oven or microwave.
• Make-ahead / slow-rise: After shaping, cover and refrigerate overnight; next day, allow ~1–2 hrs for proofing at room temp before baking.
• Variations: For richer rolls, add extra butter or egg yolk (brioche-style); for whole-wheat flavour, substitute part of flour with whole wheat (may need extra hydration); for stuffed rolls, wrap a small filling (jam, cheese, herb butter) inside each dough ball.
• Serving suggestions: Great with soups, stews, roasted meats, holiday dinners, or as slider buns. Brush with butter or honey for extra indulgence.