Dinner Rolls Recipe
This is my all-time favorite Homemade Dinner Rolls recipe! These rolls are big, soft and so fluffy — plus, they are really easy to make. These rolls are present at tons of Sunday dinners, and you better believe I’m having three of these rolls at our Thanksgiving dinners and Christmas dinners!
These rolls are perfect for eating alongside Mississippi Pot Roast or for your holiday meals served with Thanksgiving Stuffing or honey baked ham! Leftover dinner rolls can be used to make Leftover Turkey Salad Sandwiches.
Why This Recipe Works
- 7-ingredient dough. These rolls only require 7 ingredients to make them! It uses ingredients that are most likely already in your fridge and pantry. Grab your yeast, water, sugar, salt, flour, eggs and shortening and we’re ready to make these deliciously soft dinner rolls!
- Soft and fluffy. These homemade rolls are so soft and fluffy thanks to the high fat content in them! We use shortening which is 100% fat (butter is 80% and 20% water). By using shortening, the have a higher fat content which creates a softer crumb texture and a lighter consistency in the rolls! It’s heaven 😍
- Active Dry Yeast: The difference between active yeast and instant yeast is that active yeast needs to be combined with water to be activated. Instant yeast can be added directly without activation.
- Warm Water: Using warm water helps activate the yeast to get it bubbling and working.
- Sugar: The sugar not only activates the yeast, but it also helps the rolls have a really tender texture.
- Salt: Salt slows the growth/activation of the yeast. This is why we don’t add the salt until the yeast has been activated with the help of the sugar.
- Flour: I used all purpose flour, but you are welcome to use a combination of bread flour and all purpose to just bread flour. Bread flour has a higher protein content than regular all-purpose flour, which produces more gluten structures, which then gives bread a chewier texture.
- Shortening: If you want to use butter instead of shortening, you can. Just use a 1:1 ratio swap.
- Activate the yeast. Combine the warm water, yeast, and a pinch of sugar in the bowl of a stand mixer. Let sit for 10 minutes or until the yeast is foamy and bubbling. This signifies the yeast is active and working.
- Make the dough. Add the sugar, salt, and 3 cups of flour. Using the paddle attachment, mix until combined. With the speed on low, add the eggs, one at a time. Mix in the shortening. Once combined, switch to the dough hook and mix in the remaining 4 cups of flour. Mix on medium low speed for 8 minutes. The dough will pull away from the sides of the bowl and will be tacky but not overly sticky. If the dough is too sticky, add additional flour 1 tablespoon at a time until the dough is no longer overly sticky.
- Let the dough rise. Transfer the dough to a lightly oiled bowl then turn the dough over so the top and bottom is lightly oiled. Cover with plastic wrap and let rise for 1 hour or until doubled in size.
- Shape into balls. When the dough has nearly doubled in size, punch the dough with your fist, then divide and shape the dough into 24 balls.
- Let rise again. Place the dough balls on a lightly greased baking sheet. I did 6 balls down and 4 balls across. Cover the baking sheet with plastic wrap and let rise for 30-40 minutes or until puffed up and nearly double in size.
- Bake. Remove the plastic wrap and place the rolls in the oven that’s been preheated to 400° F. Bake for 12-20 minutes or until the tops are golden brown and fully baked.
- Brush with butter. Remove the rolls from the oven and immediately butter the tops of the rolls.
You can use the dough hook the entire time making the dough if you’d like, you’ll just need to mix a bit longer to incorporate the shortening and eggs.
I live in a humid climate. Depending on your location and climate you may need to add more flour. If the dough is too sticky, add additional flour to the dough 1 tablespoon at a time until you reach the desired consistency.
This recipe will make 2 dozen large homemade dinner rolls. You can make the dough balls smaller if you want more smaller rolls.
I use all purpose flour, however, you can try a mixture of AP and bread flour if you’d like!
Make Ahead, Storing, and Freezing
To make homemade dinner rolls ahead of time, follow the recipe until your dough balls on rolled and on the baking sheet ready for the second rise. Instead of rising at room temperature, cover the pan tightly in sprayed plastic wrap and store them in the fridge overnight. Remove the next morning and let them rise, then bake.
Store the rolls in an airtight container at room temperature for 2-3 days or in the fridge for 5-6 days.
I don’t particularly love frozen (homemade) dinner rolls. If you want to freeze the rolls, I’d recommend freezing the dough balls. Flash freeze the dough balls on a baking sheet until firm. Transfer to a Ziplock bag or airtight container. On the day of, remove the dough balls from the freezer and place on the baking sheet. Let thaw in the refrigerator, then move to room temperature to rise until double in size. Bake as noted in the recipe card.
Store homemade rolls in an airtight container or ziplock bag at room temperature for 2-3 days or in the refrigerator for 5-6 days.
Yes you can. I love fresh dinner rolls, so I usually make them the same day we plan on eating them. However, if you’re making a big meal and you’d like to ease the burden, dinner rolls is one of the recipes I’ll make a day in advance. Follow my instructions to make in advance in the section above.
Whatever way is easiest for you to get a smooth top and a pinched or sealed bottom. You can cut the dough into the 24 pieces and then roll the dough in a ball on the counter. Or you can stretch the dough to create a smooth top and then pinch and seal the bottom. Put them on the pan with the smooth side up.
Butter is 80% fat and 20% water content. Shortening is 100%. Bread with a higher fat content in them are softer and fluffier. These rolls are so incredibly soft and fluffy and moist because of the 100% fat content from the shortening.
Serve Rolls With
The Most Amazing Dinner Rolls Recipe
- 2 T dry yeast
- 2 cups warm water
- 1/2 cup sugar
- 2 tsp salt
- 7 cups all purpose flour - see notes
- 3 eggs - at room temperature
- 1/4 cup shortening
- In the bowl of a stand mixer add the water, yeast, and a pinch of sugar. Let sit for 10 minutes. You want the yeast to get bubbly and foamy, this signifies the yeast is active and working.
- Once the yeast is bubbling add the sugar, salt, and 3 cups of flour. Using the paddle attachment, mix until combined. With mixing speed on low add the eggs one at a time. Add shortening and mix until combined. Switch to the dough hook, add remaining 4 cups of flour. Mix on medium low speed for 8 minutes. The dough should pull away from the sides of the bowl. Dough will be tacky but not overly sticky. If the dough is sticky add additional flour 1 tablespoon at a time until the dough reaches the correct consistency.
- Place the dough in a lightly oiled bowl then flip it over so that the top and bottom of the dough are lightly oiled. Cover and let rise for 1 hour or until doubled in size.
- When dough has nearly doubled in size punch down, and shape into 24 balls. Place the dough balls on a lightly greased baking sheet. Cover the baking sheet with plastic wrap and let the dough balls rise for 30-40 minutes or until puffy and almost double in size.
- Preheat the oven to 400° F. Once the rolls have nearly doubled in size place the rolls in the oven and bake for 12-20 minutes, or until the rolls are golden brown on top and fully baked.
- Brush the tops of the warm rolls with butter.
- Store rolls in an airtight container. Rolls will keep for 4-5 days at room temperature, but best when eaten the same day they are made. You can't beat fresh rolls!
This recipe was originally published on Nov. 24, 2019. It was republished on March 3, 2022, to include additional information and photos.