Soft & Fluffy Buttery Homemade Dinner Rolls
Pillowy soft golden pull-apart yeast rolls brushed with warm honey sea-salt butter for the ultimate holiday table.
In a nutshell:These authentic american soft & fluffy buttery homemade dinner rolls come together in just 1 hour 45 minutes with simple ingredients. The chef's secret: liquid that is too hot will kill the yeast; too cool will slow rising. Test milk on your wrist. Perfect for home cooks seeking a dependable, restaurant-quality finish with minimal effort.
These Soft & Fluffy Buttery Homemade Dinner Rolls are the crowning glory of holiday dinners! Feather-light and pull-apart tender, brushed straight out of the oven with golden honey-butter and flaky sea salt. The essential make-ahead holiday bread recipe for Thanksgiving, Christmas, and Sunday feasts.
Key Equipment
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- Stand mixer with dough hook (or large mixing bowl)
- 9x13-inch baking pan or 12-inch cast iron skillet
- Pastry brush
- Kitchen towel
Chef's Pro-Tips
- Use warm milk (105°F–110°F): Liquid that is too hot will kill the yeast; too cool will slow rising. Test milk on your wrist—it should feel pleasantly lukewarm.
- Don't over-flour the dough: The dough should be slightly tacky and soft when kneading. Excess flour results in dense rolls; stick with 3.5 to 3.75 cups maximum.
- Double butter finish: Brush half the melted honey butter onto warm rolls immediately after baking, let it sink in for 2 minutes, then brush a second light coat with flaky salt for an irresistible bakery shine.
Ingredients
12
servings
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1 cup whole milk, warmed to 105°F–110°F
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1 packet (2.25 tsp) active dry yeast, or instant yeast
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¼ cup granulated sugar, feeds yeast and adds gentle sweetness
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½ cup unsalted butter, melted, divided: 1/4 cup for dough, 1/4 cup for honey butter glaze
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1 large egg, room temperature, adds rich structure
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1 tsp fine sea salt, for dough seasoning
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3 ½ cups all-purpose flour or bread flour, spooned and leveled, plus extra for kneading
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1 ½ tbsp pure honey, whisked into melted butter for finishing glaze
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½ tsp flaky Maldon sea salt, for sprinkling on tops
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Step-by-Step Instructions
Activate Yeast
In the bowl of a stand mixer fitted with the dough hook, whisk warm milk, sugar, and active dry yeast. Let stand for 5–7 minutes until foamy and aromatic.
Knead the Soft Dough
Add 1/4 cup melted butter, egg, and salt. Add 3 cups of flour and knead on low speed for 5–7 minutes, adding remaining 1/2 cup flour gradually, until dough forms a soft, supple, slightly tacky ball that cleans the sides of the bowl.
First Rise
Transfer dough to a lightly greased bowl, cover with a damp kitchen towel or plastic wrap, and let rise in a warm spot for 60–75 minutes until doubled in size.
Shape the Rolls & Second Rise
Punch down dough gently. Divide into 12 equal pieces (about 65g each). Roll each into a smooth, taut ball by cupping your hand over the counter in circular motions. Arrange in a greased 9x13-inch pan or 12-inch cast iron skillet. Cover and let rise 30–40 minutes until puffy.
Bake and Glaze
Preheat oven to 375°F (190°C). Bake rolls for 18–22 minutes until deeply golden brown on top. In a small bowl, whisk remaining 1/4 cup melted butter with honey. Brush generously over hot rolls and sprinkle with flaky sea salt. Serve warm!
Chef Clara's Kitchen Picks
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Non-stick paper for lining pans – easy release, easy cleanup.
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Teak spoons gentle on cookware and built for daily stirring.
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Silicone whisks safe for nonstick pans, in two sizes.
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Stainless racks that fit half sheets – for cooling bakes and crisping roasts.
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Six speeds with a snap-on storage case for the beaters.
View on AmazonFrequently Asked Questions
Yes! Shape the dough balls, place in the baking pan, cover tightly with plastic wrap, and refrigerate overnight for up to 18 hours. Let come to room temperature and rise for 1 hour before baking.
Absolutely! Bake and cool completely, then freeze in a freezer-safe zip-top bag for up to 3 months. Thaw at room temperature and warm in a 300°F oven for 8–10 minutes.
Yes! You can use instant yeast in equal amounts without dissolving first in warm milk; simply mix directly with dry ingredients.
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