Easy Homemade Dinner Rolls

These easy  homemade dinner rolls are soft and delicious! This recipe makes 24 pull apart dinner rolls that are begging to be buttered!

Ya know what I love?


Especially the elementary school rolls they’d serve with the beef strips or turkey slop and mashed potatoes… yeah thoooose.

I sort of have this ummm reputation when it comes to dinner rolls. It stems from, well, my whole entire life I guess…  because I would literally put down a good 6-8 rolls in one sitting, and when I say 6-8 rolls I really mean 8-10. I’m not proud {well maybe a little}.

I would gather rolls around my dinner plate {think Christmas wreath}. I made sure I had plenty just in case the bread basket ran out and it made me feel safe {security blanket?} with my half dozen rolls surrounding my plate.

Flash-forward to now-a-days and you’d see I really don’t collect rolls around my plate anymore, okay maybe three… four tops! But not matter what, without fail, every single holiday and family get-together… a dinner doesn’t go by without someone in my family mentioning how I use to stockpile the rolls or they’ll say ” Remember when Laurie would EAT ALL THOSE ROLLS?!”

And I laugh, ha-ha-ho-ho-he-he-ehhh-yeah. It’s not like the teasing ever gets old or anything. I mean really.

So with the holidays coming in the near future {yikes!}, I’d thought I’d share for one of my favorite recipes for soft, slightly sweet, yeasty, easy homemade dinner rolls. Did I mention they are easy? A little time consuming… but super easy!

Start by mixing the 4-1/4 cups of bread flour and the teaspoon of kosher salt together and set it off to the side.

Then pour the warm {110 degrees} water into a large bowl.

Immediately sprinkle both packets of yeast over top and let sit for 5 minutes or so.

After the yeast has proofed add in the melted butter.

The sugar.

Then add in the eggs.

Give it a good stir too break up the eggs and mix everything together.

Then gradually add in the flour mixture.

Stir, stir, stir!

When the dough comes together, form it into a large ball.

Cover the bowl with a little plastic or tea towel and pop it in the refrigerator to rise for 2-3 hours.

Now go ahead and grease and line a 9×13 baking pan.

After the 2 hours are up; dust your work surface with a couple tablespoons of flour. Knead the dough and then roll into a somewhat symmetrical log and then divide it in half lengthwise.

And then cut each half into twelve pieces, so you have 24 balls of dough.

Roll the dough in your hands to form a ball.

Then just line them up in the pan. Four doughballs down the short side of the pan and six rolls across. I had one of my girls help me and somehow we ended up with thirty-two rolls, hey it happens… and plus who’s ever complained about having too many rolls? NOT THIS GIRL!

Cover them again and let them rise for an hour then just a few minutes before the hour is up you’ll want to preheat your oven to 375 degrees.

Bake the easy homemade dinner rolls for 15-20 minutes, rotate the pan-o-rolls half way during the baking time and they should come out of the oven a deep golden color.

Let them cool a little before removing, using the parchment paper for handles.

These easy homemade dinner rolls should pull apart so easily!  Softy, buttery and really really easy! One pan, twenty-four rolls… this recipe will feed a crowd.

Because you know what’s coming in a couple months right? Thanksgiving annnnnnd Christmas. Just in case you forgot.


My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance!

Yield: 24 rolls

Easy Homemade Dinner Rolls

Easy Homemade Dinner Rolls
Soft, pull apart rolls that are easy and delicious!
Prep Time 3 hours
Cook Time 20 minutes
Total Time 3 hours 20 minutes


  • 1 cup Water (110 degrees F)
  • 2 (1/4 ounce each) packets or 4-1/2 teaspoons of yeast (NOT quick rising)
  • 1/2 cup butter, melted and cooled slightly
  • 1/2 cup sugar
  • 3 whole eggs
  • 1 teaspoon kosher salt
  • 4-1/4 cup bread flour, plus more for dusting


  1. In a large bowl add the water and sprinkle the yeast over the top. Let it stand for a few minutes so the yeast can proof.
  2. Combine bread flour with the teaspoon of kosher salt, and set aside.
  3. Add in the butter, sugar and eggs Into the yeast mixture and stir.
  4. Gradually add in the flour mixture. Stir to combine and then form into a large ball. Cover with tea towel or plastic and stick in the fridge for 2 hours.
  5. Grease and line (with parchment paper) a 13x9 baking pan.
  6. Once the dough has risen, turn it out onto a lightly floured surface.
  7. Form the dough into a uniform log. Divide the log, lengthwise, in half. Cut each half into 12 equal pieces.
  8. Roll each piece of dough into a ball and place into the prepared pan. You should get six dough-balls going across the long side of the pan and 4 along the short side of the pan. Cover the pan and let the rolls rise for one more hour.
  9. Preheat your oven to 375 F. Bake the rolls in the oven for 15-20 minutes, rotating halfway through the baking time, until a deep golden brown.

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69 Responses to “Easy Homemade Dinner Rolls”

  1. #
    Kelli H (Made in Sonoma) — September 10, 2012 at 2:13 pm

    I’m going to have to remember this recipe for thanksgiving!

  2. #
    Erin {Lemon Sugar} — September 10, 2012 at 2:15 pm

    These are beautiful! I love trying new dinner roll recipes, so I think I’ll give these a try tonight – they’ll go perfectly with potato soup!

    Lovely blog, glad to find you on Facebook. 🙂

  3. #
    Meagan @ A Zesty Bite — September 10, 2012 at 2:30 pm

    I love love love homemade rolls and these looks absolutely delicious! Can’t wait to try them out.

  4. #
    Haley C — September 10, 2012 at 2:37 pm

    Perfect! I’ve never made dinner rolls before and these look delicious and easy! Rolls are my friend and my enemy(to my waistline), but I love them so much!

    • simplyscratch replied: — September 10th, 2012 @ 3:44 pm

      Ditto Haley! 🙂

  5. #
    Johanna — September 10, 2012 at 2:48 pm

    would you recommend bread or all-purpose for this recipe?

    • simplyscratch replied: — September 10th, 2012 @ 2:57 pm

      Hi Johanna! Bread flour is what I use but Im sure AP flour could be used as well. 🙂

  6. #
    Eliana — September 10, 2012 at 2:49 pm

    I could seriously eat an entire batch of these! They could not look more delicious.

  7. #
    Jess — September 10, 2012 at 2:51 pm

    These look Ahhhhhhmazing!

  8. #
    Katrina @ Warm Vanilla Sugar — September 10, 2012 at 3:34 pm

    I love rolls too. So good!

  9. #
    Cassie — September 10, 2012 at 4:24 pm

    Yes. These rolls. THE best. I love that it makes a big batch too. Can’t wait for these!

  10. #
    Laurel — September 10, 2012 at 5:45 pm

    These look so good and easy! My mom used to make something very much like these except she would take each roll ball dough and break it into three, then she’d pinch them together at the bottom and place them into muffin cups for what she called clover rolls. MMMmmm… heavenly no matter what you call them.

  11. #
    April Dee — September 10, 2012 at 5:46 pm

    I’m a roll hoarder too 🙂 these rolls are perfection!

  12. #
    Averie @ Averie Cooks — September 10, 2012 at 6:00 pm

    they’re the most beautiful dinner rolls Ive ever seen! I want to dive right in!

  13. #
    sally @ sallys baking addiction — September 10, 2012 at 6:36 pm

    “remember when laurie would eat all those rolls???” hahahahaha that reminds me of my family at the christmas dinner table saying “remember when sally used to eat ketchup on her steak????” I loved ketchup when I was little, I get it. I still love it. And rolls too, obviously… 😉

  14. #
    Rachel @ Baked by Rachel — September 10, 2012 at 6:47 pm

    An entire tray of rolls?! You’d have to hide those from me or I’d eat them all!

  15. #
    Chung-Ah | Damn Delicious — September 10, 2012 at 7:42 pm

    I’m totally bringing this to Thanksgiving! I thank you in advance 🙂

  16. #
    Jessie {Life As A Strawberry} — September 10, 2012 at 8:55 pm

    I need these in my life IMMEDIATELY. They look so fluffy and delicious! I, too, am a roll-hoarder. Bread is just the best.

  17. #
    Heather (Heather's Dish) — September 10, 2012 at 9:22 pm

    8-10 rolls at a time?

    pfffffft…child’s play 🙂

  18. #
    Anna @ hiddenponies — September 10, 2012 at 11:06 pm

    I love rolls too…I’d skip the potatoes and veggies just to fit more rolls on the plate 🙂 These look perfect…and now I want 8-10 of them 🙂

  19. #
    Ashley - Baker by Nature — September 10, 2012 at 11:32 pm

    I’m already planning my Thanksgiving for this year (My first year hosting -AHH) and these are so going to be on the table!! Cannot wait for the first bite…

  20. #
    vegiebug — September 10, 2012 at 11:51 pm

    HOLY PANTS! these look delicious! Give me a jug of gravy, a little butter and the entire tin of rolls and I’m set 🙂

  21. #
    Julie @ Table for Two — September 11, 2012 at 12:06 am

    wow, these look so fluffy and amazing! i love how smushed together they are in the pan and they come out so perfectly golden and soft! i need to make these soon!

  22. #
    Kellie — September 11, 2012 at 2:49 am

    I’m making these tomorrow! I can’t wait to slather these babies with butter!

  23. #
    Stephanie @ Eat. Drink. Love. — September 11, 2012 at 3:07 am

    There is nothing better than a homemade roll right outta the oven with some butta!!

  24. #
    Abhi — September 11, 2012 at 4:43 am


    Can these be made eggless?

  25. #
    Keisha — September 11, 2012 at 9:00 am

    I too share your obsession with rolls. They’re just hot, fluffy, buttery goodness. I have to admit I may be a little spoiled…my mom worked in the school cafeteria in the days when they used to make those delicious scratch rolls. There’s nothing like smell and taste of homemade rolls!

  26. #
    Elisa — September 11, 2012 at 11:34 am

    My husband never had bread at dinner growing up. So sad I know! I quickly introduced him to the dark side and he hasn’t looked back since. Needless to say, we are both very excited for these rolls!!

  27. #
    Katrina (gluten free gidget) — September 11, 2012 at 11:47 am

    These look amazing! I loved my elementary school cafeteria rolls, too! What was it about those sweet, yeasty balls of goodness?! 🙂

  28. #
    Anna @ Crunchy Creamy Sweet — September 11, 2012 at 3:04 pm

    Your story sounds so familiar! Rolls are my security blanket too 🙂 I love this recipe and can’t wait to make them. Oooh, the golden tops are so tempting!!!

  29. #
    Wanda — September 11, 2012 at 6:00 pm

    These look absolutely scrumptious. Have you ever tried making them ahead of time, freezing them, and reheating them later?

  30. #
    Jessica@AKitchenAddiction — September 11, 2012 at 8:03 pm

    I love homemade rolls. They are the best!

  31. #
    Elizabeth — September 11, 2012 at 8:32 pm

    These look so Delicious! I’ve never made homemade rolls before. Can the recipe ba halved or frozen? I’m only cooking for 2 these days….

  32. #
    Erin @ Dinners, Dishes and Desserts — September 12, 2012 at 1:02 am

    That basket looks like it might be enough for the 3 of us in my house, might be close though!

  33. #
    Our Kitchen Inventions — September 12, 2012 at 10:24 pm

    Rolls of the homemade variety are one of life’s pleasures! At least, in MY world – LOL!

  34. #
    Javelin Warrior — September 14, 2012 at 2:07 pm

    I love freshly made dinner rolls and it’s so easy to put down 6. Or 10. 😉 These look amazing and I’m featuring this post in today’s Food Fetish Friday (with a link-back and attribution as always). Thanks for always inspiring me with your creations…

  35. #
    Christina — September 15, 2012 at 5:16 am

    These look so amazing! I’m lazy, and yet I always want to make my own bread. Because we eat a lot of bread, and we like the “good kind” (not sliced bread from the store!). 🙂 Your commentary made me laugh out loud…I have similar memories regarding rolls. The Christmas wreath comment? Hilarious! (Because I know you were being serious.) 🙂

  36. #
    kita — September 18, 2012 at 2:26 am

    I have some serious roll eaters in my house when I have company. My pop and boyfriend can throw down. I wish I could too but guilt would set in and drive me mad. I am in serious need of some yeast loving recipes and these easy rolls look perfect!

  37. #
    Stephanie — September 19, 2012 at 3:29 pm

    This makes me want some dinner rolls! So glad the holidays are coming up. Thank you!

  38. #
    Melissa — October 24, 2012 at 6:42 pm

    HELP! I want to make these for a dinner I am having….How can I make them ahead of time? Can cut, form, place in pan, refridgerate overnight, then take them out an hour before baking? I love to cook, but am new to the bread making and baking world. Thanks!

    • simplyscratch replied: — October 24th, 2012 @ 6:57 pm

      Well if it was me, I’d probably go as far as rolling them in to the balls and placing them in the pan. Just cover with plastic wrap and keep them in the fridge until about a half an hour before baking. I hope this helps!!

  39. #
    Melissa — October 25, 2012 at 4:06 pm

    Thanks Laurie! I appreciate the feedback, sounds like a plan. Can’t wait to play hostess and serve these!

  40. #
    Onna — November 22, 2012 at 1:24 am

    I just made these for Thanksgiving dinner tomorrow and they are spectacular! So yummy, easy too. I’m so glad I found this recipe! Thanks for making my first Thanksgiving rolls a huge success!

  41. #
    Michelle — November 22, 2012 at 9:01 pm

    I made these for Thanksgiving today and they are out of this world! So easy to make with incredible flavor! First time I made homemade rolls and they were a hit. Forgot to buy store bought ones so decided to try my hand at homemade ones. I LOVED the step by step directions WITH pictures- helps those like me who are visual learners to make it easier to follow the directions. I will be using this recipe time and time again!! Thanks so much!!

  42. #
    Karen — March 21, 2013 at 10:34 am

    These look so wonderful! And thanks for keeping this recipe up! I needed it for Easter this year. One batch will feed the group, which is another huge help in this season of lots of baking. I think these will become a tradition and go-to fave recipe! Thanks so much and May God Bless You!

  43. #
    Rachel — March 29, 2013 at 8:44 pm

    Has anyone tried this with gluten free all purpose flour instead??

    • simplyscratch replied: — March 30th, 2013 @ 8:13 am

      Hi Rachel! If you do try these rolls with GF ap flour I would love to know how it worked. I’ll add it as a note for other GF readers! Thanks a bunch!

  44. #
    Lisa — April 13, 2013 at 10:50 am

    I have these waiting to rise as we speak, can’t wait to bake them and see how they turn out! I’m fairly new to baking breads with yeast… Why do you put it in the fridge to rise? All other recipes say to keep in a warm spot. Thanks!

    • simplyscratch replied: — April 13th, 2013 @ 11:27 am

      Hi Lisa! I was once informed that it’s a good idea to do a cold rise when baking bread because a slower rise gives the bread better flavor, texture, and structure. Letting the dough rise in the fridge gives the yeast that extended period of time to work without over-proofing the dough. Hope this helps and I hope you love these rolls as much as we do! Have a great weekend!

  45. #
    Yalda Hashimi — May 12, 2013 at 2:20 pm

    wow so wonderful love it


    • simplyscratch replied: — May 12th, 2013 @ 6:50 pm

      Thanks Yalda!

  46. #
    Elisabeth — May 25, 2013 at 10:24 pm

    Does the second rise need to be in the refrigerator too? This is my second time making these (everyone loved them at Easter!), and I did both rises in the refrigerator the first time. One hour is left o the first rise. Thanks!

    • simplyscratch replied: — May 26th, 2013 @ 10:24 am

      Hi Elisabeth, Yes! Because letting the dough rise in the fridge gives the yeast that extended period of time to work without over-proofing the dough 🙂 Hope this helps!

  47. #
    Sara — December 1, 2013 at 6:49 pm

    I just made these to go along with some beef stew for dinner. They are SO good! So fluffy and just slightly sweet… Yum! I am definitely making these again (and again). 🙂

  48. #
    Ericka — May 23, 2014 at 6:52 pm

    Thank you for all of these great recipes. My son is 6 years old and he’s allergic to tomato, all nuts, eggs, soy, soybeans, and eggs and oat. I know a lot of your recipes do require many of these ingredients but I have learned that I can substitute most the things that he’s allergic to. I made the French Bread and I must say WE all loved it. Next up Ketchup with out tomato paste.

    Thank you

  49. #
    Tom — July 7, 2014 at 4:09 pm

    And that compliments just keep coming! STUNNING! I presume that the butter in the dough is enough to brown these without having to brush them with butter or milk or egg wash before they go into the oven? I mean, I know you don’t say to, but I’m just that needy! 😉 Thank you!

    • Laurie McNamara replied: — July 14th, 2014 @ 8:28 am

      You can definitely brush with butter or an egg wash… but there’s no such thing as too much butter right?! 😉

  50. #
    Lakeisha — July 29, 2014 at 1:02 pm

    I want to make these this weekend, however I do not have packaged yeast, I only have yeast in a jar. How much should I use?

    • Laurie McNamara replied: — July 30th, 2014 @ 9:08 am

      Hi Lakeisha! One packet is equal to 2 and 1/4 teaspoons. 🙂

  51. #
    Rani — July 29, 2014 at 7:58 pm

    Hi Laurie,
    Quick question…I’ve tried a roll recipe that used milk instead of the water. Can you explain what the difference could be? I read thru the comments above and found your explanation for cold refrigeration rising very interesting. Thanks!

    • Laurie McNamara replied: — July 30th, 2014 @ 9:06 am

      Hi Rani! Great question… from what I’ve been told, milk not only adds flavor but will yield a softer, tender bread. It has something to do with the fat of the milk binding to the gluten for a softer bread {that won’t dry out as fast} and the lactose increasing the flavor. I’m not a professional baker by any means. I’ve just learned along the way. It’s also my understanding that you can’t just substitute milk for water in any recipe. I hope this helps! 🙂

  52. #
    Rani — August 5, 2014 at 6:02 pm

    Thank you! Made them today and your instructions were easy to follow! Yum! How can u eat just one???

  53. #
    Sarah — September 25, 2014 at 3:22 pm

    Can I make these ahead? Leave in frig for 24 hours before baking?

  54. #
    Doni — October 11, 2014 at 12:41 pm

    I would like to know if you can freeze the dough? It’s just the two of us.

  55. #
    Buffy Braun — November 5, 2014 at 11:15 pm

    Hi, I am making a bunch of freezer meals for friends and for future new moms with babies, meals. I’d like to freeze them, is it best to bake then freeze? or could I freeze then bake for fresher rolls?
    Thank you! Making these tomorrow!

    • Laurie McNamara replied: — November 6th, 2014 @ 12:11 am

      Hi! I would freeze them just after turning the dough out and placing the dough balls into the pan but before allowing them to rise.

  56. #
    Sharon Yoo — December 11, 2014 at 1:34 am

    I made these rolls for Thanksgiving 2014. They were super easy and amazingly delicious! Soft and buttery. 10 people, 24 rolls – all gone within minutes. I made them the night before and reheated in a turned-off oven (that had been heated to 375F) for about 10 minutes, right before dinner was served. They were still great reheated, but the texture was slightly better fresh (no surprise). Next year, I think I will make them the morning of Thanksgiving since it really doesn’t require much effort, just time. This recipe is also going into my dinner repertoire. Thanks for a great recipe!

  57. #
    Tracie — December 31, 2014 at 5:28 pm

    I recently lost my job and have extra time on my hands. So to take my mind of the job hunt, while waiting for callbacks i’ve been cooking. These rolls are GREAT. The first time I made them, I noticed the next day my husband had been in to them. I asked him when he got home from work if he had them for breakfast. he said, “Not that many, just probably 5”. Ha!

  58. #
    Kelley — January 1, 2015 at 9:27 pm

    We had smaller crowd for Christmas & Thanksgiving this year. So I followed your suggestion in the comments above. Cooked a dozen fresh for Thanksgiving. Then formed the other dozen into balls and froze them raw. I let them thaw / rise in the refrigerator on Christmas. Turned out great.

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