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Ultimate Dinner Rolls

Soft and fluffy homemade dinner rolls made with 7 simple ingredients. See notes for flavor and shaping variations.
Ultimate Dinner Rolls
Yield 12 rolls


  • 3/4 cup (170g) milk
  • 1/4 cup (56g) unsalted butter
  • 3 to 3 1/2 cups (360 to 420g) bread flour, divided
  • 1 (0.25oz) package or 2 1/4 teaspoons Platinum Yeast
  • 2 tablespoons (25g) granulated sugar
  • 1 teaspoon salt
  • 2 large eggs
  • Egg wash: 1 large egg + 2 tablespoons water (whisked together)


  • In a small saucepan, combine milk and butter. Warm over medium low heat until butter is melted. Cool for about 5 minutes, or until temperature is 120-130°F.
  • In the bowl of a stand mixer fitted with a dough hook (or in a large bowl if mixing by hand), whisk together 2 1/2 cups bread flour, yeast, sugar and salt. With mixer on low speed (or using a spatula or dough whisk), add warm milk-butter mixture and eggs; mix until fully combined.
  • Add remaining bread flour, 2 tablespoons at a time, while mixing on medium low speed until dough almost clears the bowl and is only a slightly sticky to the touch. (It's okay if some dough sticks to your fingers.) You may not need all of the remaining flour, or you may need more than is called for - go by how the dough looks and feels.
  • Switch to dough hook attachment (or turn dough out onto lightly floured surface). Knead dough until smooth and elastic, about 5-7 minutes.
  • Place dough in oiled bowl; turn to coat all sides. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
  • Punch down dough and let rest for a few minutes. Divide dough into 12 equal pieces and shape into balls or desired shape (see Notes).
  • Place in a 9x13-inch pan or quarter sheet pan lined with parchment paper. Spray some plastic wrap with non-stick cooking spray and place over the shaped buns/rolls. Return to a warm place and let rise until doubled in size, about 30 minutes.
  • Preheat oven to 350°F.
  • Brush rolls with egg wash. Bake until golden brown, about 20 minutes. Serve warm or cool completely on a wire rack.


Flavor Variations:

  • Honey Whole Wheat Rolls— Replace 1½ cups of bread flour with whole wheat flour. Sub ¼ cup honey for the granulated sugar, and heat with milk and butter.
  • Herb Rolls— Add 1 tablespoon fresh (or 1 teaspoon dried) herbs like rosemary, thyme or a combination to the dry ingredients in step 2.
  • Cheddar Rolls— After step 2, stir in 2 cups cheddar cheese to the dough before adding in the remaining flour.
  • Garlic Rolls— Add 2 cloves of minced garlic to the butter and milk while warming.
  • “Everything” Spice Rolls— Add 1 tablespoon everything bagel seasoning to the dry ingredients in step 2. Additional spice may be sprinkled over the rolls before baking.
Note: Feel free to mix and match flavor variations as desired. For example, garlic-herb rolls, whole wheat and cheddar, etc.

Shape Variations:

  • Cloverleaf rolls— Divide each portion into 3 additional portions and shape into rounds. Place 3 rounds in each cup of a greased muffin tin.
  • Knotted rolls— Roll and stretch each portion into a 6 to 8-inch rope. Use your hands to tie into a knot.
  • Crescent rolls— Divide dough in half instead of 12 portions. Roll each half to ½-inch thickness. Cut into 6 triangular pieces (like cutting a pizza) and roll up, starting at the wider end. Place on pan with the point facing down.
Recipe by Completely Delicious.