These are the perfect Fluffy White Dinner Rolls that you’ve been looking for. A long time love of mine and a recipe I make regularly for my family. They don’t last long!
Nothing says comfort food like bread. Am I not wrong? Rolls like these and my Whole Wheat Bread Loaf are just great to die into. Sometimes, indulging in fluffy white bread loaded with butter is what we all should be doing. 100% yes!!! These rolls are great on their own, with soups, salads or even to use for mini sandwiches. And if you don’t have time for yeast bread, there’s always my No Yeast Whole Wheat Bread. Take a look and see how you can make them too!
Ingredients to Make The Fluffy White Dinner Rolls
Like most bread making, the ingredient list is pretty short. For this recipe we’re using the following.
- Strong bread making flour (all purpose or 00 flour)
- Instant yeast
- Melted butter
Remember, the full recipe is always found at the end of the post in the recipe card.
Let’s Make The Rolls
First I just want to explain the type of yeast I use.
I use Instant Yeast always. If you aren’t sure what the difference is, here I’ll fill you in.
- Instant Yeast is added directly to the flour and proves itself naturally after you add the wet ingredients.
- Dry Active Yeast needs to be added to warm water to prove itself and then added to the flour.
The Water Temperature is Important so you activate but don’t kill the yeast
The optimum temperature is 38C/100F. If you don’t have a thermometer, mix 300ml boiling water with 600ml cold water, then measure out the required quantity of water for the recipe.
Making The Rolls
- Start by combining the dry ingredients in a large bowl and whisk to combine.
- In a saucepan set over medium heat, add the milk, water and butter. Stir until butter melts and the mixture is hot to touch, around 38 C/100F. Remove from heat.
- Add the wet mixture to the dry ingredients. Stir with a wooden spoon until it starts to come together.
- Continue to stir, you will have a very sticky dough at this point.
- Place the sticky dough on a lightly floured surface and start to knead it down. It will be sticky so you may need to add small amounts of flour to your hands as you knead. Knead the dough long enough for it to become elastic. You will know it’s ready when it bounces back when touched. This usually takes about 5 – 8 minutes.
Rise Time Will vary
Rising time of dough is not an exact science. There are many variables including activity of yeast, temperature of room, humidity level, etc. So, it may take longer than stated in the recipe. I’ve been making these rolls for years with rise times varying to under one hour and up to more than two hours.
- Form the dough into a ball and place it back in the bowl. Cover with a damp tea tea towel and leave to rise until it’s doubled in size. This will take between one and two hours.
- Below you will see how the dough should look when it’s ready to shape.
Tip to get dough to rise faster if it’s too slow. You can place the bowl next to a heater to assist in getting it to rise.
- Lightly grease a deep sided 16 x 10 inch baking dish.
- Punch down the dough and cut it into 15 equal parts. Roll into balls and place in the baking dish like you see below.
- Cover with a damp tea towel again and leave to rise until the rolls fill the pan. Again, this will take between 1 – 2 hours.
- Preheat oven to 350 F/180 C and place the rack in the center of the oven.
- I like to brush the rolls with melted butter before baking. This gives them a nice golden colour. If you are going to brush them before baking, brush them gently so you don’t deflate the rolls.
- Bake in a preheated oven for 15 – 18 minutes or until golden brown and they are cooked all the way through. They will rise a bit more while baking in the oven.
- Remove from oven and you can brush with extra melted butter if you like. This will soften the tops and add more flavour!
Delicious Dinner rolls Ready To Enjoy
Lately, I’ve been making these rolls once a week and they disappear fast around our place. They are amazing hot out of the oven. You’ll be impressed just how delicious they are.
We usually have soup once a week and every time I make soup, I make these. Some soups these rolls go great with are the Potato & Leek Soup, Minestrone Soup, Spiced Moroccan Soup, the Slow Cooker Beef & Vegetable Stew or the Classic Beef Stew. These are just a few to give you some ideas to get started. You can also check out the Soup Section for many more delicious ideas!
Can You Make The Dough or The Rolls in Advance
Yes, Make The Rolls in Advance to Serve The next day or Later
Without doubt, bread it best the day it’s baked. But, it’s not always realistic.
You can bake these the day before serving them. Here’s how to help keep them fresh. When they come out of the oven, brush with melted butter and allow to cool. Remove them all joined together and store them in a zip lock bag.
To reheat. Tightly wrap in foil and warm in an 180 C/350 F oven for about 10 minutes.
The Dough can be made and and shaped early in the day for baking later or even the evening before
- Follow the recipe up to the part where you shape the rolls and put them in the baking dish. Cover and place in the fridge the evening before baking or early in the day if baking later on.
- Remove from the fridge, loosely cover with a damp tea towel and leave until they have doubled in size.
- Then follow the rest of instructions in the recipe below.
Here’s Some More Bread Ideas You Might Like To See
- Homemade Hawaiian Dinner Rolls
- Hamburger Buns
- Garlic Knots
- Whole Wheat Dinner Rolls
- Herb Dinner Rolls
Yes, these are delicious and worth the time and effort. The thing about bread, there’s just a lot of waiting around time. The actual hands on time isn’t too bad. Just make sure you allow enough time for the rising. Remember, it can take longer than stated.
I hope you get a chance to make them and enjoy them as much as we do. They are a great recipe to keep in mind for any entertaining in December. Yes, it’s December!
Happy baking friends and I’ll see you all really soon!
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Get the recipe!
Fluffy White Dinner Rolls
- 4 Cups *strong flour (see notes)
- 2 Tablespoon granulated white sugar
- 1 Tablespoon instant dry yeast
- 1 1/2 Teaspoon salt
- 3/4 Cup water
- 2/3 Cup milk
- 3 Tablespoon butter unsalted, cut into small pieces
- Extra melted butter for brushing the rolls
- In a large bowl, add the flour, sugar, salt and yeast. Stir and set aside.
- In a medium saucepan set over medium to low heat, add the milk, water and butter. Stir until the butter is melted and the mixture is hot to touch, (38 C/100 F) Remove from heat.
- Make a well in the center of the flour and pour in the milk mixture. Using a fork or spoon, start mixing the flour into the milk. Continue doing this until it is completely combined. Dough may be sticky.
- Knead the dough on a floured surface for about 5-8 minutes. This dough is will probably be sticky and that is okay. Use little bits of flour while you knead the dough if you find it is too sticky.
- Place the dough back into the bowl and cover with a damp tea towel. Leave it in a warm place to rise for one to two hours to rise. The dough should double in size.
- Punch the dough down and then divide it into 15 equal parts. Gently roll each one into a ball.
- Lightly grease a deep sided 16 x 10 inch baking dish. Evenly place the dough balls in the baking dish. Cover and leave in a warm place to rise for another one to two hours or until doubled in size.
- Preheat oven to 350 degrees F. When the rolls have risen, lightly brush with melted butter and place them in the oven and bake for 15-18 minutes or until they are golden.
- Remove from oven and brush with extra melted butter. Can be enjoyed straight away.
- Rise time varies. It will take between one to two hours for each rise.
- Can be baked in advance and reheated in foil in the oven
- Can be frozen from fresh.
Supriya Kutty says
Before I used to buy them from the market but after coming across this post by you I make it at home following your steps whenever required. Thank you so much for putting up this post.
Julia Pinney says
Hi Supriya, so happy you like them. We love these rolls as well. Thanks