Recipe

Elegant Dinner Rolls

Buttery, soft-centered rolls with golden tops, crisp edges, and just enough savory flavor to make you “accidentally” eat two before dinner.

By Matt Campbell

•

4.9

A basket of glossy golden dinner rolls with flaky salt and a small dish of softened butter on a wooden table in warm window light

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There are dinner rolls, and then there are the dinner rolls. The ones you set down and suddenly everyone is “just grabbing one” for the third time. These are rich, savory, and bakery-soft inside, with that lightly crisp, golden top that basically begs for butter.

I wrote this recipe for real life. You do not need a fancy mixer, you do not need obscure flour, and you do not need to be a bread wizard. You just need warm milk, a little patience, and the willingness to poke dough with your finger like it owes you money.

These rolls fit right in at a holiday table, but I also make them for regular Tuesday energy because sometimes a weeknight needs a little glow up.

A bowl of enriched dough rising under a clean kitchen towel on a countertop near a window

Why It Works

Soft, rich crumb: Milk, butter, and egg make the inside plush without turning it into cake.
Big savory flavor: A touch of garlic and herbs plus enough salt to keep things interesting.
Golden, glossy tops: Egg wash gives you that special-occasion shine.
Flexible timing: You can refrigerate the shaped rolls overnight for low-stress baking the next day.

Pairs Well With

Storage Tips

Keep Them Soft

Room temp: Cool completely, then store in an airtight container or zip-top bag for up to 2 days. If your kitchen runs humid, tuck in a paper towel to absorb excess moisture and keep the tops from getting soggy.

Refrigerator: I usually skip this because the fridge can dry bread out fast, but it is fine for up to 4 days. Rewarm before serving.

Freezer: Freeze cooled rolls in a freezer bag for up to 2 months. For best results, freeze the day you bake them.

How to Rewarm

Oven: Wrap rolls in foil and warm at 325°F for 10 to 15 minutes. Unwrap for the last 2 minutes if you want a slightly crisper top.
Microwave: 10 to 15 seconds per roll, then immediately butter it while it is warm. This is not “artisan,” but it works.

Common Questions

Can I make these rolls ahead?

Yes, and it is my favorite move. After shaping, place rolls in the baking dish, cover tightly, and refrigerate 8 to 16 hours. The next day, let them sit at room temp until noticeably puffy (usually 45 to 90 minutes, but up to 2 hours if your kitchen is cool). Then egg wash and bake.

Do I need a stand mixer?

Nope. A bowl, a spoon, and your hands are enough. Kneading by hand takes about 8 to 10 minutes. You are looking for a smooth dough that feels soft and slightly tacky, not gluey. It should stretch a bit when you pull it, and pass a quick “windowpane-ish” test (a small piece stretches thin without tearing right away).

My yeast did not foam. Is it dead?

Not always. Active dry yeast can foam subtly, so look for a light creamy layer, a yeasty smell, and a few bubbles. If the milk was too hot, it can harm or kill yeast. Aim for 105°F to 110°F. If nothing changes after 10 minutes and it smells flat, start over with fresh yeast.

Can I use instant yeast instead of active dry?

Yes. Use the same amount. Skip the proofing step and mix instant yeast right into the flour. Warm milk still helps the dough rise faster.

Why are my rolls dense?

Most common causes are under-kneading, under-proofing, or adding too much flour. The dough should be soft. If it feels stiff, it will bake up tight. Next time, hold back a few tablespoons of flour and add only if truly needed. Also make sure your rolls are puffy before baking. When gently poked, the dough should spring back slowly and leave a slight dent.

Can I make them more savory?

Absolutely. Add 2 tablespoons grated Parmesan to the dough, or brush the baked rolls with garlic butter and a pinch of flaky salt.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large mixing bowl
Measuring cups and spoons
Whisk or fork
Wooden spoon or dough spatula
9x13-inch baking dish or rimmed sheet pan
Clean kitchen towel or plastic wrap
Small saucepan (for warming milk and melting butter)
Instant-read thermometer (optional, helpful for milk temperature)

I started making dinner rolls when I realized most “special occasion” bread is basically just good timing and a little butter. The first batch I nailed came out of a chaotic Sunday where I was cooking too many things at once and needed one win. These rolls were it. Soft centers, shiny tops, and enough savory flavor that I kept tearing them open just to smell the steam. Now they are my go-to when I want the table to feel a little more like a moment, even if dinner is just soup and a salad.

Elegant Dinner Rolls

(4.9 Reviews)

Prep Time 25 minutes

Cook Time 16 to 20 minutes

Total Time 2 hours 10 minutes

Servings 12 rolls

Ingredients

For the Dough

3/4 cup whole milk, warmed to 105°F to 110°F
2 1/4 teaspoons active dry yeast (1 packet)
2 tablespoons granulated sugar
1 large egg, room temperature
4 tablespoons unsalted butter, melted and cooled slightly, plus more for brushing
3 cups all-purpose flour, plus 1 to 3 tablespoons as needed
1 1/4 teaspoons fine sea salt (if using kosher salt, use about 1 3/4 teaspoons)
1 teaspoon garlic powder
1 teaspoon dried Italian seasoning (or dried thyme)

For the Top

1 large egg
1 tablespoon milk or water
Flaky salt, optional
1 tablespoon softened butter, for finishing

Optional add-ins: 2 tablespoons grated Parmesan, 1 tablespoon chopped fresh chives, or 1/2 teaspoon black pepper.

Instructions

Make the Dough

Bloom the yeast. In a large bowl, whisk warm milk, yeast, and sugar. Let sit for 5 to 10 minutes. You are looking for a foamy top or at least a light creamy layer, a few bubbles, and a yeasty smell. (Some yeast is shy, it is fine.)
Add the rich stuff. Whisk in the egg and melted butter.
Mix in dry ingredients. Add flour, salt, garlic powder, and Italian seasoning. Stir with a spoon until a shaggy dough forms.
Knead. Turn dough onto a lightly floured counter and knead 8 to 10 minutes until smooth and elastic. The dough should feel soft and a little tacky. If it is sticky like paste, sprinkle in flour 1 tablespoon at a time. Quick check: pinch off a small piece and stretch it. If it stretches thin before tearing, you are in a good place.
First rise. Place dough in a lightly greased bowl, cover, and let rise in a warm spot until doubled, about 60 to 75 minutes (cool kitchens can take longer, so follow the dough, not the clock).

Shape and Bake

Prep the pan. Grease a 9x13-inch baking dish (or line a sheet pan with parchment).
Divide and shape. Punch down dough. Divide into 12 pieces (about equal size). Shape each into a smooth ball by tucking the edges underneath and rolling gently.
Second rise. Arrange rolls in the pan. For soft sides, nestle them in a 9x13 so they are close and will touch. For more crisp edges, space them out on a sheet pan. Cover and let rise until puffy, about 30 to 45 minutes (longer if needed). A gentle poke should spring back slowly and leave a slight dent. Meanwhile, preheat oven to 375°F.
Egg wash for the glow. Whisk egg with 1 tablespoon milk or water, then brush over the tops. Sprinkle flaky salt if using.
Bake. Bake 16 to 20 minutes, until deeply golden on top and baked through. If you have a thermometer, aim for about 190°F to 195°F in the center of a middle roll.
Finish with butter. Brush warm rolls with softened butter for extra flavor and that soft, bakery feel. Let cool 5 minutes, then serve.

Unbaked rolls in a baking dish being brushed with egg wash using a pastry brush

Quick Troubleshooting

Dough not rising: Your kitchen might be cold. Put the bowl in the oven with the light on (oven off).
Rolls browning too fast: Tent loosely with foil for the last 5 minutes.
Sheet pan note: Spaced rolls can bake a touch faster, so start checking at 15 to 16 minutes.

Nutrition information is estimated.

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