These buttery homemade dinner rolls are a favorite at our house. They're so light and fluffy and taste even better slathered with butter and maybe some homemade jam too!
I make these buttery homemade dinner rolls almost weekly at our house. I love serving them with dinner, or making peanut butter and jelly sandwiches to freeze and pull out for lunches, think uncrustable, but better!
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Why You Will Love This Recipe
- Light and Fluffy: These rolls are so light and airy.
- Homemade: Nothing beats a homemade warm roll out of the oven.
- Great for Sandwiches: I love making a double batch of these and having lots to prep school lunch sandwiches.
Ingredient Notes
Full ingredient measurements and instructions can be found in the recipe card below.
- Milk: You want it to be warm, but not too hot or it will kill the yeast.
- Yeast: I always use active dry.
- Bread Flour: All-purpose is fine if that's what you have.
- Butter: I always use salted butter in my baking.
Step by Step Instructions
- Step 1: Pour milk, sugar and yeast into a large mixing bowl, stir together with a wooden spoon or dough whisk and let sit 10-15 minutes or until yeast is bubbly.
- Step 2: Add butter and eggs and mix together again. Add salt and 2 cups of flour and mix. Continue adding flour in ½ cup increments until dough forms a ball and pulls away from sides of the bowl.
- Step 3: Pour dough out onto a floured surface and knead for 3- 5 minutes, incorporating more flour if needed. Dough should not be sticky, but more of a soft and tacky feel.
- Step 4: Place dough in greased bowl, cover with a cloth and let rise until doubled in size, anout 1½ hours. Punch dough down and seperate into 2 balls the same size.
- Step 5: Take each of the dough balls and roll into a 10-12 inch circle on a mat or a lightly floured surface.
- Step 6: Spread the room temperature butter into a thin and even layer around the rim of the circles about 2-3 inches into it. Do not cover the whole circle or they will not hold in their shape.
- Step 7: Using a sharp knife or pizza cutter, cut each large circle into 10 triangles. Roll each triangle up from the wide side, creating a crescent shape.
- Step 8: Place on greased or parchent lined cookie sheet. I like to do 4 rows of 5 across. Cover with a kitchen towel and allow to rise again about 45 minutes or until its doubled in size.
- Step 9: While the rolls are on their second rise, preheat the oven to 375 F.
- Step 10: Bake at 375 F for 10-12 minutes, or until a light golden brown across the tops. As soon as you've removed them from the oven lightly brush a little butter over the tops of them.
Expert Baking Tips
- I have used water instead of milk before and it works too. Not as rich of a dough, but great none the less.
- This is the same recipe for the dough to my cinnamon rolls, so often times I will double the recipe and make a sheet pan of buttery dinner rolls and a pan of cinnamon rolls too!
- If it's cold in your house, put your dough bowl in the oven with the light on to help your dough rise. The heat from the light will help it along.
- I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.
FAQ
Why didn't my dough rise?
This is probably because either yeast didn't activate. If using active dry yeast make sure that it bubbles before starting to mix the dough.
What is the difference between active dry yeast and instant yeast?
Active dry yeast (which is what I use) needs to be activated with warm milk. If using instant yeast you can just mix it in and no need to wait for it to bubble.
Can I make these into round balls instead of crescent shape?
Yes, whatever you prefer will work great.
Storing & Freezing
These buttery homemade dinner rolls will remain fresh if stored in an airtight bag for 2-3 days.
I love to double the batch of these rolls and store a full bag in the freezer and pull out as needed.
Other Popular Recipes to Try
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment if you make them and love them as much as I do!
Buttery Homemade Rolls
These buttery homemade crescent rolls are our absolute favorite. They are so light and fluffy, buttery and very simple to make.
Ingredients
- ½ cup (122 g) milk warm
- ¼ cup (50 g) granulated sugar
- 1 tablespoon (1 tablespoon) yeast I use active dry yeast
- 2 large eggs room temp
- 6 tablespoons (6 tablespoon) butter softened
- 1 teaspoon (0.75 teaspoon) salt
- 2¾-3¼ cups (343.75 g) bread flour all-purpose can be used also
- 2-3 tablespoons (2 tablespoon) butter softened
Instructions
- Pour milk, sugar and yeast into a large mixing bowl, stir together with a wooden spoon or dough whisk and let sit 10-15 minutes or until yeast is bubbly.
- Add butter and eggs and mix together again.
- Add salt and 2 cups of flour and mix. Continue adding flour in ½ cup increments until dough forms a ball and pulls away from sides of the bowl.
- Pour dough out onto a floured surface and knead for 3- 5 minutes, incorporating more flour if needed. Dough should not be sticky, but more of a soft and tacky feel.
- Place dough in greased bowl, cover with a cloth and let rise until doubled in size, anout 1½ hours. Punch dough down and seperate into 2 balls the same size.
- Take each of the dough balls and roll into a 10-12 inch circle on a mat or a lightly floured surface.
- Spread the room temperature butter into a thin and even layer around the rim of the circles about 2-3 inches into it. Do not cover the whole circle or they will not hold in their shape.
- Using a sharp knife or pizza cutter, cut each large circle into 10 triangles. Roll each triangle up from the wide side, creating a crescent shape.
- Place on greased or parchent lined cookie sheet. I like to do 4 rows of 5 across. Cover with a kitchen towel and allow to rise again about 45 minutes or until its doubled in size.
- While the rolls are on their second rise, preheat the oven to 375 F.
- Bake at 375 F for 10-12 minutes, or until a light golden brown across the tops. As soon as you've removed them from the oven lightly brush a little butter over the tops of them.
Notes
I have used water instead of milk before and it works too. Not as rich of a dough, but great none the less.
These rolls freeze great! I will make a whole batch, spread pb and jelly and freeze for easy on the go sandwiches!
This is my same cinnamon rolls dough, so often times I will double the recipe and make a sheet pan of buttery dinner rolls and a pan of cinnamon rolls too!
I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.
Nutrition
Serving: 1servingCalories: 123kcalCarbohydrates: 15gProtein: 3gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 31mgSodium: 137mgPotassium: 35mgFiber: 1gSugar: 3gVitamin A: 177IUVitamin C: 1mgCalcium: 14mgIron: 1mg
Tried this recipe?Let us know how it was!
Lindsay
I am not a good baker, so I was surprised how easy these were and how well they turned out for me! My new go-to roll recipe!!
Kristen
These were an absolute hit at our thanksgiving lunch. Fairly easy to make following the instructions. Will be making them again soon!
Brooke Homec
Thank you so much!! I'm so glad you loved them!
Erin
My family was impressed with the homemade rolls! Used the active dry yeast and they came out perfectly. I’m normally intimidated to work with yeast but this recipe was easy to follow. Thank you for being part of our successful Thanksgiving!
Erin Wilson
My family was impressed with the homemade rolls! Used the active dry yeast and they came out perfectly. I’m normally intimidated to work with yeast but this recipe was easy to follow. Thank you for being part of our successful Thanksgiving!
Cassie
These are my favorite rolls to make. My family said they were the best part of thanksgiving this year!
Brooke Homec
Yay!!! That is such a compliment. Thank you!
Darci
After trying your amazing cinnamon roll recipe I deceided to give these rolls a try. Happy to report that this recipe is my new go-to. Everyone in my family loves them.
Lainie
At what point do you freeze these, if you are making them in advance? After you’ve shaped them, before the 2nd rise or after the 2nd rise? Thanks
Brooke Homec
I usually fully bake them and then freeze them right after they cool, then before serving I will rewarm in the oven for a few minutes and brush with extra butter.
Amanda
So quick and easy for a homemade dinner roll! They turned out perfect