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Foolproof Quick Dinner Rolls

These golden, pillowy-soft dinner rolls are the kind of bread every home cook should master. With a tender crumb, buttery flavor, and a simple step-by-step method, they come together quickly—perfect for weeknight meals, holiday gatherings, or anytime you want the smell of fresh bread in your kitchen.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings 12

Ingredients
  

  • 4 cups bread flour
  • 1 ⅓ cups whole milk
  • ¼ cup unsalted butter plus 2 tablespoons melted for brushing
  • 1 tablespoon sugar
  • 1 ½ teaspoons salt
  • 2 packages 4 ½ teaspoons instant yeast (such as Red Star Platinum)

Instructions
 

  • Warm the liquid base: In a microwave-safe measuring cup, combine milk, ¼ cup butter, sugar, and salt. Heat in 15-second intervals, stirring occasionally, until the butter melts and the mixture reaches 110–120°F.
  • Prepare the flour and yeast: Place the bread flour in the bowl of a stand mixer. Make a well in the center and sprinkle in the yeast.
  • Mix the dough: Pour half of the warm milk mixture into the well. Fit the mixer with the dough hook and begin mixing on low speed. Gradually add the remaining milk mixture until the dough starts to come together. If it feels dry, add 1–2 teaspoons of warm milk.
  • Knead until smooth: Continue mixing on medium-low for 5–6 minutes, or until the dough is soft, elastic, and pulls away from the sides of the bowl. The dough should feel slightly tacky but not sticky.
  • Shape the rolls: Turn the dough onto a lightly floured surface. Divide into 12 equal pieces (about 73 grams each). Shape each into a smooth ball and arrange them evenly in a greased 11-inch round pan or 13x9-inch rectangular pan.
  • Rest briefly: Cover the pan with a clean kitchen towel and let the rolls rest for 5–8 minutes while you preheat the oven to 400°F.
  • Bake until golden: Place the pan in the oven and bake for 17–19 minutes, or until the rolls are golden brown on top and sound hollow when tapped.
  • Finish with butter: Remove from the oven and immediately brush the tops with the reserved melted butter. Serve warm.

Notes

  • Measuring flour: Spoon flour into your measuring cup and level with a knife instead of scooping, which can pack the flour and make the dough too dense.
  • Kneading by hand: If you don’t have a mixer, knead by hand for about 8–10 minutes, using the heel of your palm to push the dough away, then folding it back.
  • Freezing: Baked rolls freeze beautifully. Wrap tightly in foil and freeze for up to 2 months. Reheat in a 350°F oven until warmed through.
  • Make-ahead: Shape the rolls, cover the pan, and refrigerate overnight. Let them sit at room temperature for 30 minutes before baking.