Homemade Dinner Roll Recipe

This Homemade Dinner Roll Recipe is delicious! They take a bit of time to make but they are worth the wait. Make them as a side dish or use them to make sliders. Would be great for pulled pork or leftover turkey and cranberry sauce!

I get requests for these rolls almost every holiday. The recipe is not complicated as long as you follow the steps and keep a few things in mind. The temperature of the water is important, be sure that it is warm enough to activate the yeast, but not hot so it will hurt the yeast. And be sure that your yeast is good and not past the expiration date.

Also, keep in mind that your proofing location is important. It should be warm and humid enough for the dough to rise. I typically turn my oven on a low temperature (about 180 F) and place the dough on the stovetop. Some people will turn their oven on a low temperature, then turn it off and place the dough inside. Figure out what works for you, but if the location is not warm and humid the dough will not rise as well.

Once the rolls are done baking, they are brushed with butter to make them extra delicious. I typically use a pastry brush for this step, but if you don’t have one you could always use a paper towel or something else if necessary. It is best to do this step when the rolls are hot, but if you forget you could still brush them once they have cooled a bit.

The Homemade Dinner Roll Recipe is below. There is one recipe for sea level or high altitude. I find the biggest difference is with the rising time. Be sure to keep an eye on the dough and let it rise for longer if necessary. I hope you enjoy them! Be sure to leave a comment if you try it out or have any questions!

Homemade Dinner Roll Recipe

Homemade Dinner Roll Recipe

These homemade rolls are worth the wait! These rolls are delicious and are requested for every holiday. A great side for dinner or use the rolls for sliders!


  • Small Saucepan
  • Dough Attachment for Mixer
  • Large Bowl
  • plastic wrap
  • baking sheet
  • parchment paper
  • Pastry Brush (optional)



  • 1 1/2 cups whole milk
  • 1/2 cup butter
  • 1/2 cup granulated sugar
  • 1 package active dry yeast
  • 1/2 cup warm water
  • 3 large eggs
  • 1 3/4 tsp salt
  • 6 1/2 cups flour

After Baking:

  • 3 tbsp melted butter


  • Crack your eggs in a small bowl and slightly beat them with a fork. Set aside.
  • Warm your water either on the stove or in the microwave. You want it to be hotter than lukewarm, but not hot. Mix the yeast into the water and let it sit until it starts to get foamy on top.
  • In a small saucepan heat the milk and the butter over medium heat until it starts to simmer. Then remove from the heat and stir in the sugar. Set aside and let it cool a bit.
  • In your mixing bowl add 3 1/2 cups of the flour, salt, and eggs. Then pour in the milk mixture and the yeast mixture. Mix with the dough attachment until it starts to combine.
  • Add in another cup of flour and mix until combined.
  • Add in another cup of flour and mix until combined.
  • Add in the last cup of flour and mix until combined and a ball starts to form. It will still be a bit sticky.
  • Transfer the dough to a floured surface and knead by hand for about 5 minutes, adding flour as necessary.
  • Grease a large bowl with oil or butter and place the dough in the bowl. Cover loosely with plastic wrap and let it rise in a warm spot for about 1 hour to 1 hour and 20 min.
  • Line your baking sheet with parchment paper to prevent sticking.
  • Remove the dough from the bowl and place on a floured surface. Using a knife or bench scraper cut the dough into 24 even pieces and shape into a circle. Evenly space them on your lined baking sheet and loosely cover with plastic wrap. Let the rolls rise until doubled, about 30 to 60 minutes.
  • Preheat your oven to 350 F.
  • Remove the plastic wrap and bake the rolls for 17-20 minutes, or until they are a nice golden brown on top.
  • Remove the rolls from the oven and place the baking sheet on a cooling rack. Brush the rolls with the melted butter using a pastry brush or another method. Let them cool for about 15 minutes on the baking sheet.
  • Take the rolls off of the baking sheet and let them fully cool on the cooling rack.
  • Immediately serve the rolls, or store leftovers in an airtight container in a cool location that won't have a lot of moisture. They will last at room temperature for up to 5 days, or you could make them ahead and freeze them for up to 3 months in an airtight, freezer safe container.