Soft, Fluffy Homemade Dinner Rolls
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Light, buttery, and golden brown, these homemade dinner rolls are soft enough to tear apart with your hands.
The Secret to Bakery-Style Dinner Rolls at Home
Growing up, my grandmother never served a holiday dinner without putting a big basket of warm rolls on the table. I can see ‘em now: soft, golden, and brushed with a little melted butter right before serving!
This homemade dinner roll recipe brings that same cozy feeling, but with a surprisingly easy method, you can prep the day before. The dough is simple and forgiving, which makes it perfect for bakers of all levels.
And if you thought these were easy to whip up, our 10-minute Quick Mayonnaise Dinner Rolls will blow your mind!
Ingredients You’ll Need
- Water (boiling & lukewarm)
- Shortening
- Rapid Rise Yeast
- Eggs
- All-purpose flour
- Sugar
- Salt
Super Important Tip: If your dough is slow to rise (especially in cooler weather), try setting the pan on a heating pad on low and covering it; it works like a charm. For taller, fluffier rolls, bake them in a pan that allows them to touch, such as a 9-inch cake pan. A baking sheet lets them spread out instead of up!
Step-by-Step Instructions
1. Make the Dough (the Night Before)
Start by melting the shortening: pour 1 cup of boiling water over it in a heat-safe bowl and stir until fully melted. Set it aside to cool slightly while you prep the rest.
In another medium bowl, mix yeast with 1 cup of lukewarm water until dissolved. Stir in the eggs, then add the slightly cooled shortening mixture. In a large mixing bowl, whisk together the flour, sugar, and salt.
Slowly pour in the wet mixture, stirring with a wooden spoon until a soft, slightly sticky dough forms. Cover the bowl tightly with plastic wrap or a clean kitchen towel and place it in the refrigerator overnight. This slow chill gives the dough time to rest and develop flavor.
Before bed, punch the dough down gently, then repeat in the morning to release any air bubbles.
2. Shape the Rolls (Two Hours Before Baking)
When you’re ready to bake, remove as much dough as you need from the refrigerator and place it on a lightly floured work surface. Knead it two or three times. No need to overdo it!
Pat it out to about ½-inch thickness and cut out rolls using a small biscuit cutter or glass. Arrange the pieces on a greased baking sheet or in a baking dish, leaving a bit of space between each for rising.
Cover with a towel and let the dough rise for two hours in a warm place until the rolls have puffed up beautifully.
3. Bake Until Golden
Preheat your oven to 425°F and bake for 15–20 minutes, until the tops are golden brown and the rolls sound hollow when tapped.
Brush the warm rolls with melted butter straight out of the oven for that glossy, bakery-style finish! Enjoy with some butter, honey, or my personal favorite, both!
Serving & Storage
These fluffy dinner rolls are the perfect addition to a nice Butter Roasted Chicken, Southwest Chicken Soup, or a big bowl of Crock Pot Chili. They also make incredible Ham and Swiss Sliders the next day!
Store leftover rolls in an airtight container at room temperature for up to two days, or refrigerate for up to five. To reheat, pop them in a 350°F oven for 5–7 minutes until warm and soft again.
If you’d like to save them for longer, wrap cooled rolls tightly in plastic wrap and freeze for up to 2 months.
Frequently Asked Questions
Yes! Just dissolve it in warm water with a pinch of sugar and let it sit for 5–10 minutes before mixing with the other ingredients.
Gently press a fingertip into the dough. If it springs back slowly and leaves a slight dent, it’s ready to bake.
Brush with melted butter right after baking and cover them loosely with a clean towel while they cool.
Ingredients
- 1 cup boiling water
- 1 cup shortening
- 3 packets Rapid Rise Yeast I use Red Star
- 1 cup lukewarm water
- 2 eggs
- 6 cups all-purpose flour
- ½ cup sugar
- 1 teaspoon salt
Instructions
At least a day before you want the rolls
- In a bowl or 2-3 cup measuring cup, place the shortening and pour boiling water over it. Stir until the shortening is melted. Allow to cool slightly while you do the rest.
- In a separate medium-sized bowl, stir the yeast and lukewarm water together until the yeast is dissolved. Set aside.
- Mix the eggs into the yeast mixture. Once the shortening has cooled a bit, pour that into the yeast mixture as well and stir well.
- In a large bowl, stir together the flour, sugar, and salt. Add in the yeast mixture and stir until a dough is formed. Cover this and place it in the refrigerator. Before you go to bed, punch it down and punch it down again in the morning.
Two hours before you want the rolls
- Remove the amount of dough you want to use and place it on a floured surface. Knead it just a few times (by pressing it into a ball and then flattening with the heel of your hand, then repeating two more times) and then pat it out to about 1/2-inch thick.
- Cut out the rolls with a small biscuit cutter or drinking glass. Place on a greased baking sheet and cover, allowing to rise for two hours.
- Bake at 425 for 15 to 20 minutes.
My dough is ready this morning and looks great! I have two questions:
Is the kneading absolutely necessary?
Is it okay to take scoops of dough, roll them into balls and bake-or do I need to roll them out and cut out with a biscuit cutter?
Do these rolls have a yeasty taste a smell. We love the slight yeast taste
An smell.