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–+ servings
Julia

Soft Homemade Dinner Rolls (Bread Machine or By Hand)

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These soft homemade dinner rolls turn out fluffy, buttery, and perfectly pull-apart every time. Includes both bread machine and hand-mixed methods for easy everyday baking, holiday dinners, and cozy family meals.
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Prep Time 15 minutes
Cook Time 22 minutes
Rise Time 2 hours
Total Time 2 hours 37 minutes
Servings: 12 rolls
Course: Side Dish
Calories: 128
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 cup warm milk (240 ml)
  • 1 large egg
  • ¼ cup butter melted and cooled (60 g)
  • ¼ cup sugar (50 g)
  • 1 teaspoon salt
  • 4 cups plain all-purpose flour (480 g)
  • 2 ¼ teaspoons instant yeast 1 packet
  • Extra melted butter for brushing optional

Equipment

Method
 

Bread Machine Method
  1. Add ingredients: Add the ingredients to the bread machine pan in this exact order: milk, egg, melted butter, sugar, salt, flour, and finally the yeast. Make sure the yeast sits on top of the flour and does not touch the liquid.
    1 cup warm milk, 1 large egg, ¼ cup butter, ¼ cup sugar, 1 teaspoon salt, 4 cups plain, 2 ¼ teaspoons instant yeast
  2. Start dough cycle: Select the Dough cycle and let the machine complete the full kneading and first rise. The dough should look soft, smooth, and slightly tacky when finished.
  3. Divide the dough: Transfer the dough to a lightly floured surface and divide into 12 equal pieces.
  4. Shape the rolls: Flatten each piece slightly, pull the edges into the center, flip seam-side down, and gently roll under your palm until smooth on top. This helps create surface tension so the rolls rise taller and bake evenly.
  5. Arrange in pan: Place the rolls into a buttered 9x9-inch baking dish or similar-sized pan so they lightly touch each other.
  6. Second rise: Cover loosely and let rise for 30–45 minutes, or until the rolls look very puffy and lightly touching.
  7. Preheat oven: Preheat the oven to 180°C (350°F).
  8. Bake: Bake for 20–22 minutes until the tops are deeply golden brown and the rolls sound lightly hollow when tapped.
  9. Brush with butter: Brush the warm rolls immediately with melted butter for extra softness and shine.
    Extra melted butter for brushing
  10. Cool slightly: Let cool for 10–15 minutes before serving warm.
Non-Bread Machine Method (Hand or Stand Mixer)
  1. Warm the milk: Warm the milk gently until just warm to the touch, not hot.
  2. Activate the yeast: In a large bowl, combine the warm milk, yeast, and sugar. Let sit for 5–10 minutes until slightly foamy on top.
  3. Add wet ingredients: Stir in the egg, melted butter, and salt until combined.
  4. Add flour: Gradually mix in the flour until a soft dough forms.
  5. Knead the dough: Knead by hand for 8–10 minutes, or 5–6 minutes in a stand mixer, until the dough becomes smooth and elastic. The dough should feel soft and slightly tacky but not sticky.
  6. First rise: Place the dough into a lightly greased bowl, cover, and let rise for about 1 hour, or until doubled in size.
  7. Divide and shape: Gently deflate the dough and divide into 12 equal pieces. Shape the rolls the same way as above by flattening slightly, pulling the edges inward, flipping seam-side down, and rolling gently under your palm.
  8. Arrange in pan: Place the shaped rolls into a buttered baking dish so they lightly touch.
  9. Second rise: Cover loosely and let rise again for 30–45 minutes until very puffy.
  10. Bake: Bake at 180°C (350°F) for 20–22 minutes until golden brown on top.
  11. Brush with butter: Brush the warm rolls with melted butter immediately after baking.
  12. Cool slightly: Let cool for a few minutes before serving.
  13. Enjoyed this recipe? Leave a quick 5-star rating and review to let me know!

Nutrition

Calories: 128kcalCarbohydrates: 11gProtein: 5gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 39mgSodium: 277mgPotassium: 186mgFiber: 1gSugar: 10gVitamin A: 254IUVitamin C: 0.4mgCalcium: 128mgIron: 0.2mg

Notes

Storage

  • Room temperature - Store in an airtight container or zip-top bag for up to 3 days.
  • Freezer - Freeze fully cooled rolls for up to 2 months.
  • Reheat - Warm in a 160°C (325°F) oven for 5–7 minutes until soft and warm again.

FAQs

  • Can I use active dry yeast? Yes. Proof it first in the warm milk before adding the remaining ingredients.
  • Can I make these ahead? Yes. Shape the rolls, refrigerate overnight, then let them come to room temperature and become puffy before baking.
  • Why are my rolls dense? Usually the dough was under-kneaded, under-proofed, or too much flour was added.
  • Can I double the recipe? Yes, as long as your bread machine or mixer can safely handle the dough volume.

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