These classic white dinner rolls are a must at family gatherings and holiday dinners. They are soft and light with just a hint of sweetness. They are of course wonderful slathered with butter, but are also great for dipping in soups and mopping up gravy.

Best Dinner Rolls

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Yield: 12 dinner rolls

Best Dinner Rolls


  • 3/4 cup whole milk
  • 1/4 cup (1/2 stick) unsalted butter
  • 1/4 cup honey
  • 3 cups all-purpose flour, divided
  • 1 packet (2 1/4 teaspoons) active-dry yeast
  • 1 teaspoon coarse salt
  • 2 large eggs
  • 1 large egg + 1 teaspoon water, for egg wash
  • Additional butter, for brushing


  1. In small saucepan over medium heat, heat milk, butter and honey just until butter is melted. Remove from heat and let sit for 5 minutes (temperature should be 120-140 degrees F).
  2. Meanwhile, in stand mixer fitted with dough hook, combine 1 1/2 cups four, salt and yeast. Add milk mixture and mix until incorporated. Add eggs and mix on medium speed until smooth, about 3 minutes.
  3. Add remaining flour 1/4 cup at a time until dough clears the bowl but is still slightly sticky to the touch. You may not need all of the flour, or you may find you need a bit more. Knead with dough hook until smooth and elastic, about 5-7 minutes.
  4. Shape dough into ball and place in buttered bowl. Cover with plastic wrap and put in warm place to rise until doubled in size, about one hour.
  5. Punch down dough and divide into 12 equal pieces. Shape into rounds and place in buttered 9x13-inch baking dish. Cover with plastic wrap and let rise again until an indentation remains when lightly pressed with your finger, about 30-45 minutes.
  6. Preheat oven to 375°F. Brush tops of rolls with egg wash and bake until golden brown on top, about 20-25 minutes. Remove rolls from oven and immediately brush with butter. Serve warm.

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9 thoughts on “Best Dinner Rolls

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  1. Carolyn Cummings said:

    How would this recipe work in a bread machine using the dough function, then shaping and let rise again and baking in the oven?
    Thank you, Carolyn

    • realbutter said:

      Hi Carolyn – We think a bread machine would work perfectly to proof the dough! Let us know if you try it sometime how it goes!

      • Angie said:

        Good question Carolyn, I was thinking the same about bread maker. Please let us know how it works.

  2. Tabitha Lambert said:

    Can you make ahead and freeze?

    • realbutter said:

      Hi Tabitha – They are going to be best fresh out of the oven, of course, but you can make these ahead and freeze them in an air-tight container until the day you are serving. Just make sure to get them out a couple of hours ahead of time to allow them to thaw fully. Enjoy!

      • Alma McElroy said:

        I used a spoon to incorporate. Then kneaded by hand. Works better, I can feel when it’s ready to rise.

  3. Alma McElroy said:

    Not everyone has a dough mixer. I use sugar instead of honey.Taste excellent!

  4. Madeline said:

    Make these often. So full of good flavour

  5. I like to stay in touch with your recipes, they’re wonderful. They look delicious and are easy to understand, thank you.