Sweet homemade dinner rolls are pillowy soft, buttery, and even beginners can make them. They can be made with or without a bread machine, use simple ingredients, and come out perfect every single time.
I can say with complete confidence that these sweet rolls are the best homemade sweet dinner rolls that will ever pass your lips. Sweet, buttery, moist dinner rolls – there’s no comparison. Some of my most vivid memories of Thanksgiving are of my granny sitting at her kitchen table, shaping balls of dough into rolls for our dinner. My cousin and sister and I would try to sneak bits of dough to eat and Granny would playfully banish us from the room. Everyone loved her soft dinner rolls. After Granny passed away, my aunt and mom took over bringing piles of rolls to our holiday gatherings, and now, even for our smaller family celebrations, someone always makes the bread rolls.
One you try your hand making these, try a batch of Dutch oven bread, pull apart garlic bread or my favorite popover recipe. The fluffy texture of these rolls may remind you of Hawaiian rolls, which means you can use them to make Sausage Egg and Cheese Breakfast Sliders or Roast Beef Sliders.
Jump to:
🥐 Ingredients:
- whole milk and lemon juice – we are essentially making buttermilk.
- large egg and butter – soften the butter at room temperature and let the egg come to room temperature.
- all-purpose flour – spoon the flour into a measuring cup then level off with a butter knife for the most accurate measurement.
- granulated sugar – makes the yeast dough sweet and actually feeds the yeast during the bread making process.
- salt
- baking soda
- Rapid Rise active dry yeast – this is instant yeast and allows us to make the bread faster.
For a full list of ingredients and their measurements, 📋 please view my printable recipe card at the bottom of the post.
Optional Garnish:
This delicious recipe makes the best dinner rolls and can be served with any main course meal. Slather with butter and enjoy!
Equipment Needed:
I make my roll dough in a bread maker. Do you have one? Bread makers really make the process easy, but you don’t have to use one. My bread maker is an older version of this one: Breadman Programmable Bread Maker (aff). Not too fancy and it works just fine for my occasional bread maker needs. It takes a little more work, but you can hand mix the dough instead. I’ll provide instructions for both methods. Let’s get baking!
You can also make these dinner yeast rolls without a bread machine.
Substitutions and Variations
- Milk: You can use buttermilk instead of the sour milk mixture.
- Flour: Bread flour can be used in place of the all purpose if that’s what you have.
- Make-ahead options: once the yeast bread has risen and you have shaped the rolls, cover them tightly and refrigerate for up to 24 hours. Remove from the fridge, allow them to rise on the counter 1-2 hours before baking. You can also freeze the dough balls, then let them thaw and rise for about 5 hours before cooking. This is great if you need them on the holiday table and don’t want to go through the process all at once.
- Cheesy: Add your favorite cheese (about a cup) like cheddar or shredded mozzarella.
- Fresh herbs: mix in 1-2 tablespoons or rosemary and/or thyme.
🔪 Instructions:
PREP: Bring all ingredients to room temperature.
Step 1: In a small bowl, stir the lemon juice into the milk and set aside for 5-10 minutes.
Step 2: Pour the sour milk, softened butter, and egg into the pan of a bread machine. Add the salt, baking soda, sugar, and flour so it completely covers the wet ingredients.
Step 3: Pour in the yeast.
Step 4: Sit the pan into the bread machine and set it to form dough and run through a full cycle.
Step 5: Grease a 9×13 inch baking pan with butter. Add a little butter to your fingertips. Make a golf ball size dough ball and tuck the dough under the bottom to make a smooth ball.
Step 6: Repeat using equal pieces to make 20 rolls. Cover with a clean kitchen towel and sit in warm place for the second dough rise for 1.5 hours.
Pro Tip: Using a glass dish lets you see when they have risen so you know they are ready to bake.
Step 7: Once the rolls have risen, they should not bounce back when you press lightly with your finger.
Step 8: Place rolls in the oven and bake at 375 degrees F for 12-15 minutes until they are golden brown.
SERVE: Brush the top of the rolls with melted butter or serve with honey butter.
Instructions Without a Bread Machine
- Bring all of the ingredients to room temperature. Warm the milk.
- Add the ingredients to the bowl of your stand mixer fitted with the dough hook attachment.
- Mix at low speed, then move to medium once the ingredients have combined. Mix for 3-5 minutes, when it’s ready the dough will pull away from the sides of the bowl and wrap around the hook.
- Transfer to a baking dish and follow the remaining instructions.
- If you don’t have a bread machine or stand mixer, add the ingredients to a large mixing bowl and use a handheld mixer. Most of the time, they have a dough attachment too.
- Bread dough rises twice before baking. The first rise cycle is done after the dough has been mixed (either in the bread machine or after hand mixing.) The second rise occurs after the rolls are formed. The formed rolls need to be covered by a light tea towel while rising. I typically set them in an oven or on a countertop adjacent to other cooking/baking. This kicks a little warmth in their direction. Anywhere, as long as there isn’t a cool draft, should be suitable for proofing the rolls.
- Milk with a higher fat content is preferable, but 2% or even nonfat milk will do in a pinch.
- Use a glass baking dish so that you can see the underside of the rolls to check for doneness. If you don’t have a glass pan that will hold all of the rolls, use a baking sheet.
- To make sure the rolls are close in size, you can use a kitchen scale if desired.
Fun Fact
The yeast in the sweet roll dough is what makes them smell so good! – The Kitchn
Recipe FAQs
Once they have cooled completely, place them in an airtight container and keep on the countertop for up to a week. You can also freeze them for 1 month. Thaw the homemade rolls at room temperature. Then heat in the microwave for a few seconds before serving.
Other Baked Goods Using this Roll Dough
If you tried this Sweet Dinner Roll Recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you liked it in the 📝 comments below.
Homemade Sweet Dinner Rolls
Ingredients
- 1 cup whole milk
- 1 tablespoon lemon juice
- 1 egg room temperature
- 4 tbsp butter, softened
- 3 ¼ cup all-purpose flour
- ⅓ cup granulated sugar
- 1 teaspoon salt
- ¼ teaspoon baking soda
- 1 tablespoon Rapid Rise active dry yeast
Instructions
Making the Dough in Bread Machine
- Stir lemon juice into milk and let sit for 5-10 minutes to make sour milk.
- Place sour milk, egg, and softened butter into bread machine pan.
- Add flour, sugar, salt, and baking soda into pan, completely covering wet ingredients.
- Add yeast to the top of the ingredients.
- Place in bread machine and set to form dough. Run the full dough cycle. When the dough cycle is complete, move on to forming the rolls.
Making the Dough in a Standing Mixer
- Be sure all of the ingredients are at room temperature. Warm the milk, it should not be too hot, just slightly warm.
- Place all of the ingredients in the bowl of a standing mixer fitted with the dough hook.
- Begin mixing on low and then increase the speed up to medium once the ingredients combine together. Mix on medium speed for 3-5 minutes; the dough will pull away from the sides of the bowl and wrap around the hook.
- Transfer dough to a greased bowl and cover with a light towel or with plastic wrap. Place bowl in a warm, draft-free location and allow dough to rise for about 1 – 2 hours, until doubled in size.
- Continue with forming the rolls from the risen dough.
Forming the Rolls
- Grease 13×9 inch pan with butter. Place some butter on fingertips. Take a golf-ball size piece of dough and use your fingers to tuck the dough under the bottom, forming a smooth round top.
- Form 20 rolls with the dough. Cover with a light dishcloth and set in a draft-free, warm area to rise.
- Allow rolls to rise for about 1 ½ hours. When rolls have risen and the dough does not bounce back when you press it lightly with your finger, they are ready to bake.
- Bake at 375 degrees for 12-15 minutes. The rolls should be well browned on top.
Notes
- Milk with a higher fat content is preferable, but 2% or even nonfat milk will do in a pinch.
- Use real butter, not a butter substitute.
- Use a glass baking dish so that you can see the underside of the rolls when checking for doneness
- Undercooked is better than overcooked.
Nutrition
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Comments & Reviews
Mahan says
What kind of butter did you use? Unsalted or just regular butter? Thanks! Btw it looks good 🙂
girlinspired says
I just use regular, salted butter. The kind from Costco!
Lauren says
Hi! I was just wondering what kind of flour do you use… All purpose or bread flour? I am making these this weekend for a test run for turkey day next week. Thank you!
girlinspired says
Hi Lauren, I just use all-purpose flour. My mom has made them with whole wheat before and they turn out good, but “healthier” tasting. 😉
Megan says
Can I make the rolls day 1 and bake day 2?
girlinspired says
I’m not sure, Megan. I’ve never tried it, but you can bake them and freeze for later.
Jenifer says
When you freeze this recipe. Could you prepare in the bread machine. Then form your balls. Then freeze. Thaw and let rise last time then bake?
girlinspired says
I haven’t done it that way – I do the full prep and baking, but the cooked rolls freeze and then thaw great.
Tabitha says
Hi! I can’t wait to try your roll recipe for my family! But I have a question about the sour milk…. Is it the same as buttermilk, or do I have to use the lemon? I’m still sort of new to this cooking thing as my mom passed away before she could teach me to cook like her:). I hope to one day be the holiday cook of the family and what better way to practice than with yummy recipes such as this one!! Thank you!
girlinspired says
Hi Tabitha! You can definitely use buttermilk! I can’t say if it alters the taste at all, but the buttermilk will still taste delicious. I never have buttermilk on hand, so I always use lemon+milk. You’re doing great – your mom would be so proud!!
Tabitha says
Thank you! I will try both ways to see if it makes a difference!
M. says
Plan to try this recipe, sounds yummy. Just wondering what type and brand of flour you use? A soft wheat like White Lilly or high gluten like King Arthur and AP or bread flour? Thanks!
girlinspired says
I use all purpose.
Kimberly says
OMG!!!! I found and pinned this recipe on Pinterest and made these rolls tonite. They were so easy to make and delicious! I have tried so many yeast roll recipes and they were all an epic fail :-(, but these no ma’am my family was going back for more n skipped out on dessert. Thank you for such a wonderful recipe well thanks to Grandma ;-). This will be a go to recipe for rolls in my family and they actually taste better than store brought or restaurant rolls in my opinion.
Barb M (mybluecottagegarden) says
I’ve never posted a comment so hope I do this right! Just had to say that I made these today, my first ever yeast dinner rolls because they always seemed so scary and complicated to make, even though I’m 64 yrs. old. New cooks–don’t be shy to try these as they’ll help make your cooking reputation! I had skim milk and oleo in the house so I used them, with spray Pam for the glass pan and my fingers. They came out perfectly and beyond delicious! I can’t imagine how much better they could be with the whole milk and butter, but will try them sometime when I have the ingredients. They turned out light and fluffy, perfectly formed and browned and now I’m sorry I only made 1/2 the recipe in case they didn’t turn out with the alternate ingredients because I’ve already eaten two hot out of the oven! Thank you so much to Stef here on Girl. Inspired. for sharing this special recipe! It will become part of my family’s favorites now too as soon as they taste them.
Allison says
Excited to make these for dinner this afternoon! Just one quick question about the pan size: to my knowledge, 8.5″ X 11″ is a standard paper size, but I’m pretty sure I don’t have any pans that size. Do you happen to mean 9″ X 13″? Thanks!
girlinspired says
Ha! You’re absolutely right! Thanks for catching that; sometimes my brain escapes me – I’ve updated the post. I happen to be making these rolls this afternoon, too! Have fun!
Allison says
I’m almost speechless. Just one word: YUM!!!
Billie Sue Hanson says
Can you use a stand mixer with a dough hook? Also, do you use 1 tsp sugar in the yeast and 1/3 cup in the dry mixture?
girlinspired says
Hi! I’ve never tried it with a stand mixer and dough hook, but I’m sure you could?? Yes, 1/3 C. sugar in the dry mixture and an additional tsp. sugar in the yeast mixture when you’re doing it by hand (or hook). 😉
Linda says
They look delicious. One question, when you give the measurements the C’ means a cup?…
girlinspired says
Thanks Linda! Yes, C. = cup, thanks for asking! Have a great weekend!
Beth says
Iv been baking for about 40 years. I hate to make a correction to your directions but I feel I should. The correct way to test the rolls for sufficient second rising time is if you press your finger onto the roll and the print remains they are ready to bake. Its called the “Ripe Test.” If the dough pops up, it needs to rise longer. You can check this information on the Red Star Yeast website also. Lovely rolls, I will be making them soon!
sonia Rubio says
I am just making this dinner rolls today and so far it looks good, can’t wait to taste them
TjNurse93 says
I keep forgetting to come back here to post a comment. But, I made the time today. I have made your rolls numerous times. The first few times I realized I had to adjust the cooking time, but this is my go-to recipe for dinner rolls. Just the right amount of sweetness and very tender. These are eaten up! I took them to work more than once for get togethers and again, they were gone! It is so nice for you to share your recipe with all of us. This is in my top 5 favorite breads to make, and definitely in my cookbook!
Thanks!!
girlinspired says
That is so nice to hear, thank you for taking the time to come back here and leave a comment!
Cala says
hi I just mixed these and now they’re rising by hand, but I had to add extra flour because it was so sticky. I’m wondering if I did something wrong with the recipe. I was confused because of the milk thing but read tge comments for further instruction
girlinspired says
Hi Cala, I think that sometimes the weather/environment effects the consistency of the dough. I had a batch turn out extremely sticky over Christmas, even though I do everything the same every time. I also mixed in extra flour so that I could form the rolls – they were still good, but it did change the finished texture some. I would suggest trying them again on another day and see how they turn out!