Fluffy Homemade Dinner Rolls

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A simple no fuss recipe for fluffy, soft and completely homey dinner rolls. Easy to perfect and the hardest part will be just waiting for the dough to rise! These freeze and reheat very well.

Besides never really nailing mashed potatoes until this perfect recipe, I had the same problem with dinner rolls. They were usually too dense and heavy, and I wanted that perfect fluffines of restaurant rolls, you know the type that come in a basket with butter before your main is served.

I did my research, and tried out this great recipe by the Stay at Home Chef. They turned out great, so I’m sharing them with you today!

Homemade fluffy dinner rolls: The cast of ingredients

Very simple every day things. You’ll need:

Milk: (I used fresh and full fat). The milk needs to be warm to activate the yeast. Not so hot that you’d burn a finger if you stuck it in the milk, but noticeably warm. I usually just microwave mine.

Flour: Regular all purpose flour. I always prefer measuring flour with a kitchen scale as it is much more accurate, but feel free to use measuring cups. Spoon the flour into the cups- it’s more accurate than scooping the measuring flour directly into the flour bag.

Instant dry yeast, sugar (which feeds the yeast), eggs to enrich the dough, salt and butter.

The mixing:

You can knead the dough by hand, until the texture is as described in the recipe. A stand mixer just makes it easier. You’ll add all your ingredients except the flour to the bowl of the stand mixer, mix, then add your flour until the dough forms.

The resting:

The dough rises best in a warm place, so if you have a very cold air conditioned environment, you might want to try one of these hacks. Either turn on your oven for just 2 minutes until it just warms, then have the dough rise in the turned OFF warm oven, or do the same with your washing machine! As usual with yeast dough, there are two resting stages, one with the ball of dough, and one after the dough is shaped into balls.

The bake:

You bake in a hot 190 C (375 F) oven until the tops are lightly browned, then immediately brush with the melted butter- it’ll soak right in.

Storing the rolls:

They’ll last a few days well wrapped in the fridge or at cool room temperature, or can be frozen in a freezer safe bag for 1-2 months.

Serve with:

I went a little extra and made the garlic herb compound butter in the recipe below, but these would be great with just normal butter, or dipped in olive oil and balsamic vinegar.