Fluffy, light, and irresistibly divine, these Heavenly Dinner Rolls will be your new favorite starter to pass around the dinner table.
These Heavenly Dinner Rolls are soft, fluffy, and irresistibly golden, living up to their name with every bite. Made with a tender, buttery dough that bakes up light and pillowy, these rolls are the perfect companion to any meal, from holiday feasts to simple weeknight dinners.
For more roll recipes to try you have to check out my Potato Rolls, Hawaiian Dinner Rolls, and Homemade Crescent Rolls.
Table of Contents
Why I Love These Dinner Rolls
- These fluffy rolls are perfect for special occasions like Christmas, Thanksgiving, or Easter dinner.
- The golden, butter-y crust adds a satisfying crunch to the light, airy interior.
- The kids will love them! These Heavenly Dinner Rolls melt in your mouth.
Recipe Ingredients
Unsalted Butter – Use high-quality unsalted butter for a rich, creamy flavor that makes the rolls melt-in-your-mouth soft.
Whole Milk – Whole milk adds richness and moisture to the dough.
Sugar – A bit of sugar not only adds subtle sweetness but also helps the yeast rise.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Instant Yeast Alternative – If you don’t have instant yeast, you can easily swap it with an active dry yeast mixture. Just use a bit more—about 2 tablespoons instead of 1 ½. Dissolve it in either warm water or warm milk (around 110°F/43°C) and let it sit for 5-10 minutes until it gets frothy.
Honey for Sugar – Replace the sugar in your recipe with honey for a natural sweetness. Honey not only sweetens the dough but also helps keep the rolls moist longer.
How to Make Heavenly Dinner Rolls
To Make the Starter
Step 1: In a small saucepan set over low heat, whisk together the whole milk, water, and flour until smooth. Cook until the mixture thickens, about 3 to 5 minutes. Remove from the heat and set aside.
To Make the Dough
Step 1: In the bowl of a stand mixer, combine the flour, dry milk, sugar, salt, and yeast. Mix on low until combined. In a 2-cup glass measuring cup, warm the milk in the microwave. Whisk in the starter, eggs, and melted butter. With the mixing speed on low, gradually add the wet ingredients. Mix just until a dough forms. Switch to the dough hook and knead for 15-20 minutes.
Step 2: Shape the dough into a ball and transfer it to a lightly buttered bowl. Cover with plastic wrap and place it into a warm oven (turn it on to 200 degrees Fahrenheit/93 degrees Celsius, then turn it OFF when it reaches that temperature) for 60 to 90 minutes or until doubled.
Step 3: Gently deflate the dough by pressing a fist into the center. Divide into 12 equal pieces and shape each piece into a ball. I like to pinch the bottom of the dough balls and then form a C shape with my hand, rolling the ball on the counter to make a smooth, taut circle. That way, the rolls have a more uniform shape. If you have a kitchen scale, weighing it will help with that too.
Step 4: Place the rolls into a lightly buttered quarter sheet pan or 9×13-inch pan. Cover with a clean kitchen towel and return to the oven. Let the rolls rise for 40 to 50 minutes, or until puffy.
Step 5: Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius). In a small bowl, whisk together the egg and milk. Brush the tops of the rolls and bake for 20 to 25 minutes, or until golden brown on top (a digital thermometer inserted into the center of the roll should reach 190 degrees Fahrenheit/88 degrees Celsius).
Step 6: Remove the rolls from the oven and brush the tops with butter. Allow the rolls to cool for 10 minutes before pulling apart and serving.
Expert Tips
Scrape the Sides of the Bowl – Make sure to pause and scrape down the bowl while mixing. This prevents dry flour spots and keeps your dough smooth and consistent!
Avoid Overworking the Dough – Knead just until the dough is smooth and elastic. Over-kneading can make the rolls dense instead of soft.
FAQs
Absolutely! A pizza cutter works great for dividing dough into even pieces. It makes clean cuts, which helps keep your dough nice and smooth for shaping rolls. Just be sure to use a lightly floured surface to prevent sticking.
Knead the dough for 15-20 minutes to develop gluten. Let it rise until doubled in size, and don’t rush the process for the fluffiest rolls.
Storage Info
To STORE your Dinner Rolls, keep them in an airtight container at room temperature for up to 3 days. For longer storage, FREEZE them by wrapping them tightly in plastic wrap and placing them in a freezer-safe bag, where they’ll stay fresh for up to 3 months.
To REHEAT, warm them in a 350°F (175°C) oven for about 10 minutes or microwave for 20-30 seconds.
More Recipes to Check Out
Heavenly Dinner Rolls Recipe
Ingredients
For the Starter
- 4 1/2 tbsp whole milk
- 4 1/2 tbsp water
- 3 tbsp all purpose flour
For the Dough
- 3 3/4 cup all purpose flour
- 3 tbsp powdered milk - also known as dry milk
- 6 tbsp sugar
- 1 1/2 teaspoon salt
- 1 1/2 tbsp instant yeast
- 3/4 cup whole milk
- 2 large eggs
- 6 tbsp unsalted butter - melted
For the Wash
- 1 egg
- 1 tbsp whole milk
Instructions
To Make the Starter
- In a small saucepan set over low heat, whisk together the whole milk, water, and flour until smooth. Cook until the mixture thickens, about 3 to 5 minutes. Remove from the heat and set aside.
To Make the Dough
- In the bowl of a stand mixer, combine the flour, dry milk, sugar, salt, and yeast. Mix on low until combined. In a 2-cup glass measuring cup, warm the milk in the microwave. Whisk in the starter, eggs, and melted butter. With the mixing speed on low, gradually add the wet ingredients. Mix just until a dough forms. Switch to the dough hook and knead for 15-20 minutes.
- Shape the dough into a ball and transfer it to a lightly buttered bowl. Cover with plastic wrap and place it into a warm oven (turn it on to 200 degrees Fahrenheit/93 degrees Celsius, then turn it OFF when it reaches that temperature) for 60 to 90 minutes or until doubled.
- Gently deflate the dough by pressing a fist into the center. Divide into 12 equal pieces and shape each piece into a ball. I like to pinch the bottom of the dough balls and then form a C shape with my hand, rolling the ball on the counter to make a smooth, taut circle. That way, the rolls have a more uniform shape. If you have a kitchen scale, weighing it will help with that too.
- Place the rolls into a lightly buttered quarter sheet pan or 9×13-inch pan. Cover with a clean kitchen towel and return to the oven. Let the rolls rise for 40 to 50 minutes, or until puffy.
- Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius). In a small bowl, whisk together the egg and milk. Brush the tops of the rolls and bake for 20 to 25 minutes, or until golden brown on top (a digital thermometer inserted into the center of the roll should reach 190 degrees Fahrenheit/88 degrees Celsius).
- Remove the rolls from the oven and brush the tops with butter. Allow the rolls to cool for 10 minutes before pulling apart and serving.
Light and fluffy on the inside with a golden, flavorful crust.