Super Easy, Soft Dinner Rolls

Written by Updated on April 21, 2025 in Breads + Biscuits
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If you’re anything like me, you appreciate a recipe that actually lives up to the phrase “super easy.” That’s exactly what you’ll find with these Super Easy Soft Dinner Rolls. With just a handful of basic ingredients—things you probably already have in your kitchen—you can whip up warm, fluffy, bakery-style rolls that come out perfect every time. Whether you’re planning a holiday meal or just want a simple bread to go with your weeknight dinner, this recipe delivers without the fuss.

No fancy techniques, no specialty flours—just milk, yeast, sugar, butter, and flour, coming together in a foolproof dough that rises beautifully. The result is soft, pillowy rolls with a golden brown top and a melt-in-your-mouth texture that makes them hard to resist. These homemade rolls have quickly become a go-to in our house, and once you try them, I think they’ll be a staple in yours too.

Soft Dinner Rolls
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Soft Dinner Rolls

Recipe by Johnny BeaversCourse: Bread, SidesDifficulty: Easy
Servings

15

servings
Prep time

3

hours 

30

minutes
Cooking time

25

minutes
Total time

3

hours 

55

minutes

Ingredients

  • 1 C Milk (warmed to about 110°F)

  • 2 and 1/4 TSP instant yeast (1 standard packet)

  • 2 TBSP sugar, divided 1/1

  • 1 egg

  • 1/4 C (4 Tbsp) unsalted butter (softened)

  • 1 TSP salt

  • 3 cups (390g) all-purpose flour or bread flour* (spooned & leveled)

Instructions

  • Dough Preparation
  • In the bowl of a stand mixer, whisk together warm milk, yeast, and 1 tablespoon of sugar. Cover and let sit for 5 minutes to activate.
  • No stand mixer? Use a large mixing bowl and a sturdy wooden spoon or silicone spatula. Avoid a hand mixer—dough gets caught in the beaters.
  • Add the remaining sugar, egg, butter, salt, and 1 cup of flour. Using the dough hook or paddle attachment, mix on low for 30 seconds. Scrape down the bowl, then add the remaining flour. Mix on medium speed for about 2 minutes until the dough pulls away from the sides. If it’s too wet, add extra flour 1 tablespoon at a time until the dough is soft, slightly sticky, and kneadable with floured hands.
  • Kneading
  • Knead the dough in the mixer for 5 minutes, or by hand on a lightly floured surface for the same amount of time.
  • If it gets too sticky, add flour 1 teaspoon at a time—just enough to stay workable without drying it out.
  • After kneading, the dough should feel soft and elastic. Poke it—if it slowly springs back, it’s ready. Or try the windowpane test: Stretch a small piece of dough until thin—if light passes through without tearing, it’s ready to rise.
  • First Rise
  • Grease a large bowl with oil or nonstick spray. Place the dough inside and turn it to coat. Cover with plastic wrap, foil, or a clean towel. Let rise in a warm spot for 1–2 hours until doubled in size.
  • Shaping the Rolls
  • Grease a 9×13” pan or two 9” round/square pans. Cast iron or a lined baking sheet also works.
  • Punch down the risen dough to release air. Divide into 14–16 equal pieces (eyeballing is fine). Shape each into a smooth ball and arrange in the pan.
  • Second Rise
  • Cover and let rise again for about 1 hour, until rolls look puffy.
  • Baking
  • Adjust the oven rack to a lower position and preheat to 350°F (177°C). Bake for 20–25 minutes, rotating halfway. If the tops brown too quickly, loosely cover with foil.
  • Brush tops with butter and serve.

Notes & Prep

  • Add a little honey to the butter brushed on top of the rolls
  • Sprinkle with flake salt for an extra nice finishing touch!