Buttery Soft Dinner Rolls


24 dinner rolls, 48 mini rolls for sliders

Prep Time:

25 minutes,
plus rising

Cook Time:

25 minutes



About this Recipe

Recipe from Set for the Holidays
Appetite for Random House, 2018

Soft, squishy dinner rolls are a staple for many households over the holiday season. They nestle in between the turkey and gravy on your Thanksgiving plate, they are the base for a midnight sandwich and they can be baked small for sliders if you’re hosting a crowd.


  • 4 ½ cups (675 g) all-purpose flour
  • 2 Tbsp (25 g) granulated sugar
  • 1 pkg (2 ¼ tsp/8 g) instant dry yeast
  • 1 ½ tsp fine sea salt
  • 1 cup (250 mL) 2% milk, warmed to 115°F (46°C)
  • ⅓ cup (80 mL) warm water (115°F/46°C)
  • 1 large egg, at room temperature
  • ¼ cup (60 g) unsalted butter, at room temperature, plus
  • extra for the pan
  • 2 tsp fresh lemon juice
  • 1 egg whisked with 2 Tbsp (30 mL) water, for egg wash


The rolls are best served warm on the day they are baked, but you can store them, well wrapped, at room temperature for 2 to 3 days. Reheat them in a 300°F (150°C) oven for 5 minutes. You can also freeze baked rolls, well wrapped or in an airtight container, for up to 2 months. Thaw at room temperature before serving.

For full-sized round buns, divide the dough into 18 pieces, shape each into a ball and arrange on 2 parchment-lined baking trays, leaving plenty of space between them. Right before baking, flatten the buns gently with the palm of your hand (just a quick tap down) and then brush with egg wash and bake for 20 to 25 minutes.

Step by Step Instructions

Step 1

Combine all of the ingredients except the egg wash in a large mixing bowl or in the bowl of a stand mixer fitted with the hook attachment. Mix the dough by hand or at low speed until it comes together.

Step 2

If mixing by hand, turn the dough out onto a work surface once the dough becomes too difficult to mix with a spoon and knead until smooth, about 5 minutes. If using a mixer, knead the dough on low for 3 minutes more once it has come together.

Step 3

Place the dough in an ungreased bowl, cover with plastic wrap and let rise at room temperature until doubled in size, about 45 minutes.

Step 4

Rub the bottom and sides of 9 × 13-inch (22.5 × 32.5 cm) baking pan with an even layer of soft butter. Turn the dough out onto a lightly floured work surface and divide into 24 equal pieces.

Step 5

Shape the dough into balls and arrange them in the prepared pan. Cover with a tea towel and let rise at room temperature for 30 minutes.

Step 6

Preheat the oven to 350°F (180°C). Unwrap the rolls, brush with the egg wash and bake for about 25 minutes, until golden brown on top. Let them cool in the pan on a rack for 20 minutes, then serve warm, or transfer them to a wire rack to cool completely.