Homemade Dinner Rolls (a.k.a Preston Rolls)

Few things say “home” like the smell of freshly baked yeast rolls wafting from the oven. Around here, we call them Preston Rolls, a classic recipe passed down through families that has stood the test of time. These homemade dinner rolls are soft, fluffy, and just a little sweet, perfect for sopping up gravy, serving with Sunday dinner, or bringing to a holiday table. And let me tell you, nothing earns more compliments at a potluck than walking in with a basket of warm rolls wrapped in a dish towel.

Dinner roll recipes you won’t want to miss: Spoon Rolls, Easy Yeast Rolls, and Quick Mayonnaise Dinner Rolls!

Don’t let the thought of working with yeast scare you off. This recipe is straightforward, beginner-friendly, and flexible enough that the dough can be made ahead and stored in the fridge for up to a week. That means you can bake a fresh batch whenever the craving strikes, or when unexpected company shows up. The secret is giving the dough plenty of resting time, which develops flavor and ensures those soft, pillowy rolls we all love. You’ll mix, chill, punch down, roll out, and bake. The process is simple, the ingredients are humble, and the results are unforgettable.

Before You Get Started

• Use rapid-rise yeast: I use Red Star rapid-rise yeast for this rolls recipe. I have never had good luck with Fleishman’s (the yellow packet). It only works for me about 50% of the time (although some people do swear by it), but I’ve never had the Red Star not work, so I just thought I’d throw that out there in case you had a choice.
• Make ahead friendly: The dough can stay in the fridge for up to a week. Bake a small batch daily if you’d like fresh rolls every night.

Recipe Ingredients

• Boiling water
• Shortening
• Rapid Rise Yeast (3 packets, such as Red Star)
• Lukewarm water
• Eggs
• All-purpose flour
• Sugar
• Salt

How to Make Homemade Dinner Rolls

1. Make the shortening mixture: Place shortening in a heat-safe bowl or measuring cup. Pour boiling water over and stir until melted. Cool the shortening mixture: If it’s too hot when added to the yeast, it can kill it. Let it cool until just warm.

2. Activate the yeast: In a medium bowl, stir yeast into lukewarm water until dissolved. Tip: When dealing with yeast bread recipes, it is important that your water be warm but not hot. A good rule of thumb is to think “baby bath water”, that is the temperature you are going for. If you’ve ever given a baby a bath, you know exactly what I’m talking about! If you haven’t given a baby a bath before, go for good and warm but not hot; just a little above lukewarm.

3. Add the eggs: Stir eggs into the yeast mixture. Once the shortening mixture has cooled, add it in and stir well.

4. Mix the dough: In a large bowl, combine flour, sugar, and salt. Add the yeast mixture and stir until a dough forms. Cover and refrigerate overnight.

5. Punch it down: Before bed and again in the morning, punch down the dough to release air bubbles.
6. Shape the rolls (about 2 hours before baking): On a floured surface, knead lightly, then roll dough to ½-inch thick. Cut with a biscuit cutter or glass. Place on a greased baking sheet, cover, and let rise for 2 hours.

7. Bake: Preheat oven to 425°F. Bake rolls for 15–20 minutes, until golden brown. For deeper color, brush tops with melted butter or a whisked egg wash before baking.

Serving Ideas

• Condiments: Serve warm with butter, honey, or jam for breakfast.
• Soups and Stews: Pair with Tomato Basil Soup, Alabama Camp Stew, or Crock Pot Chili for a cozy weeknight meal.
• Sliders: Make Pulled Pork Sliders, Ham and Swiss Sliders, or Irresistible, Easy Cheeseburger Sliders for game days, parties, or whenever you need to use up leftover rolls!
• Gravy Dishes: Serve your warm roll for dinner to soak up the sauce on a dish like Southern Cubed Steak and Milk Gravy and Crispy Breaded Pork Chops with Milk Gravy.
• Holiday-Style: Make a batch during the holidays and pile them high with turkey breast and baked ham Thanksgiving dinner leftovers. YUM!

Flavor Variations and Notes

• Sweet breakfast rolls: Add cinnamon and sugar to the dough or brush baked rolls with honey butter.
• Pan rolls: Instead of cutting with a biscuit cutter, roll dough into balls and place close together in a greased baking dish for pull-apart rolls.
• Freezer option: Shape the rolls and freeze before rising. When ready to bake, thaw, let rise, and bake as directed.
• Smaller batch: You can cut this recipe in half if you don’t need 2 dozen rolls.
• For garlic-flavored bread rolls, add a teaspoon of garlic powder to the dough or brush the rolls with a combination of minced garlic and butter before baking.
• Herb-loaded: You could also add 1 to 2 tablespoons of finely chopped fresh herbs, like rosemary or parsley, to the bread dough.
• Make them cheesy: For cheesy dinner rolls, mix 1/2 cup of shredded cheddar cheese into the bread dough. You could also add parmesan cheese to the dough and then sprinkle some on top of the rolls five minutes before they’re done baking.

Storage

• Fridge: Keep leftover rolls in an airtight container for up to one week. Reheat in a warm oven to refresh.
• Freezer (baked): Wrap cooled rolls tightly and freeze for up to 3 months. Thaw and reheat before serving.
• Dough storage: Unbaked dough can be refrigerated up to 1 week. Pinch off what you need each day and bake fresh rolls anytime.

Recipe FAQs

Can I make the dough in advance?

Yes! That’s the beauty of this recipe. The dough can be refrigerated up to a week, so you can bake fresh rolls when you need them.

Why do I need to punch down the dough?

Punching down redistributes the yeast and releases excess gas. It helps the rolls bake up light instead of dense.

Do I need a stand mixer for this recipe?

Not at all. A wooden spoon and your hands will do just fine. This dough is soft and forgiving.

Can I use butter instead of shortening?

Yes. Butter works, though the rolls will be a little richer and slightly denser. Shortening gives a fluffier texture.