Homemade Dinner Rolls Recipe: Soft, Fluffy Yeast Rolls

This easy dinner roll recipe uses just seven ingredients and produces soft, fluffy rolls every time. It’s simple, reliable, and a perfect addition to any meal.

EASY DINNER ROLLS RECIPE

Baking your own dinner rolls saves money and delivers far better flavor and texture than store-bought versions. These rolls have a subtle milky sweetness that pairs beautifully with soups, sandwiches, and holiday meals.

I tested several approaches and found the best results when I incorporated a water roux (Tangzhong) technique adapted from a favorite no-fail enriched dough. The water roux is the key to keeping these rolls tender and airy.

The secret to these fluffy dinner rolls is the water roux.

What is water roux

• Water roux, also known as Tangzhong, is a cooked mixture of flour and water that gelatinizes the starch. Adding it to dough helps retain moisture, yielding softer, longer-lasting bread.

TIPS TO MAKE SOFT BREAD ROLLS

• Don’t overmix. Use medium speed when mixing and scrape the bowl often. Stop when the dough becomes smooth and no longer sticks to the sides.
• Use fresh yeast. Expired or improperly stored yeast can clump or change color and will not give proper rise.
• After opening, most dry yeasts keep best when refrigerated and can last up to six months frozen for long-term storage.

HOW SHOULD A DOUGH LOOK?

HOW TO MAKE THESE DINNER ROLLS?

Follow these straightforward steps for consistent success.

WATER ROUX:

• Combine 1/4 cup all-purpose flour with 1/2 cup water in a small saucepan over low heat. Stir constantly until it thickens to a paste. Remove from heat and cool before using.

PROOFING YEAST:

Warm 1/2 cup milk until it’s comfortably warm to the touch (about 25 seconds in the microwave). Stir in the yeast and let rest 5–10 minutes until bubbly.

MAKING THE DOUGH:

• In a large bowl, mix 2 1/4 cups all-purpose flour, 1/4 cup sugar, and 1 teaspoon salt. Make a well and add the proofed yeast.
• Add one large egg and mix until incorporated. Add the cooled water roux and combine.
• Gradually add the softened butter in small pieces while mixing until a smooth, elastic dough forms.
• Transfer dough to an oiled bowl, cover, and let rise in a warm place until doubled, about 1 hour.

• Punch the dough down twice, then work it on a lightly floured surface. Divide the dough into 12 equal portions (example dough weight 684 g ÷ 12 ≈ 57 g each).
• Shape each piece into a tight ball and arrange in a baking pan spaced about 1/2 inch apart.
• Cover and let the shaped rolls rise for about 30 minutes while you preheat the oven to 350°F (175°C).
• Prepare an egg wash by whisking 1/4 cup milk with one egg. Brush over the rolls just before baking.
• Place the oven rack in the center and bake at 350°F for 15–20 minutes, or until the tops are golden brown.

7 INGREDIENTS NEEDED:

• 2 1/4 cups all-purpose flour
• 1/4 cup sugar
• 1 teaspoon salt
• 2 teaspoons active dry yeast
• 1/2 cup milk (for proofing)
• 1 large egg
• 1/4 cup butter, softened

WATER ROUX:

• 1/4 cup all-purpose flour
• 1/2 cup water

CAN I USE INSTANT YEAST INSTEAD OF ACTIVE DRY YEAST?

• Yes. Instant yeast can be added directly to the dry ingredients. Active dry yeast should be proofed in warm liquid first to ensure it’s active.

HOW WARM IS THE MILK?

• Warm the milk until it’s just warm to the touch—about 25 seconds in the microwave. Mix in the active yeast and let it bloom 5–20 minutes until bubbly.

YEAST FRESHNESS TEST

• Dissolve 1 teaspoon sugar in 1/2 cup warm water and add the active dry yeast. It should become foamy within 5–10 minutes if it’s fresh.

HOW TO STORE YEAST

• Store unopened yeast in the pantry. Once opened, keep it refrigerated or freeze for longer storage. Allow frozen yeast to come to room temperature for about 40 minutes before using.

HOW TO STORE THESE DINNER ROLLS

• Store cooled rolls in a sealed container at room temperature for a few days.
• To freeze, seal rolls in a zip-top bag. Thaw at room temperature before serving.

FOR MORE BREAD RECIPES

• Spanish Bread — a soft, fluffy option with a sweet filling.
• Siopao (Steamed Buns) — simple filling and fluffy dough for steam-baked buns.
• Ube Pandesal — flavored, soft, and easy to make with cheese.
• Ensaymada — a no-fail, rich, and tender Filipino-style sweet roll.
• Empanada (baked) — a baked version with ground chicken filling.
• Pandesal — a classic soft roll with a step-by-step guide.
• Filipino Bread Collection — a variety of tried-and-true Filipino bread recipes.