This is adapted from a very popular, well-tested version (Sally’s Baking Addiction Soft Dinner Rolls). It uses a rich dough with milk, butter, and egg for that soft, melt-in-your-mouth texture.
Soft Homemade Dinner Rolls
Yield: 14–16 rolls (you can fit ~12–13 in a round baking dish like the one in the photo)
Total time: About 3 hours 45 minutes (mostly rising)
Ingredients
- 1 cup (240 ml) whole milk, warmed to about 110°F (43°C)
- 2¼ teaspoons (1 standard packet) instant yeast (or active dry yeast)
- 2 tablespoons granulated sugar, divided
- 1 large egg
- ¼ cup (4 Tbsp / 56 g) unsalted butter, softened to room temperature and cut into pieces
- 1 teaspoon salt
- 3 cups (390 g) all-purpose flour or bread flour (spooned and leveled; start with this and add a bit more only if needed)
- Optional topping: 2 Tbsp melted unsalted butter mixed with 1 Tbsp honey (or just melted butter)
Instructions
- Activate the yeast: In the bowl of a stand mixer (or a large mixing bowl), whisk the warm milk, yeast, and 1 tablespoon of the sugar. Cover and let sit 5 minutes until foamy.
- Make the dough: Add the remaining 1 tablespoon sugar, the egg, softened butter, salt, and 1 cup of the flour. Mix with a dough hook (or paddle) on low for about 30 seconds. Scrape the bowl, then add the remaining flour. Mix on medium until the dough comes together and pulls away from the sides (about 2 minutes). The dough should be soft and slightly sticky but workable. Add flour 1 Tbsp at a time only if it’s too wet.
- Knead: Knead with the dough hook for another 2–3 minutes, or turn out onto a lightly floured surface and knead by hand 5–8 minutes until smooth and elastic.
- First rise: Place the dough in a lightly greased bowl, turn to coat, cover with plastic wrap or a clean towel, and let rise in a warm place until doubled in size (1–2 hours).
- Shape the rolls: Punch down the dough. Divide into 14–16 equal pieces (about 50–55 g each if weighing). Shape each into a smooth ball by stretching the top and pinching the bottom closed, then rolling under a cupped hand on the counter. Arrange the balls close together (they will bake into pull-apart rolls) in a greased 9×13-inch pan, round baking dish (~9–10 inches), or similar.
- Second rise: Cover and let rise until puffy and nearly doubled (about 45–60 minutes).
- Bake: Preheat oven to 350–375°F (175–190°C). Bake 20–25 minutes until the tops are golden brown. If browning too fast, loosely tent with foil.
- Finish: Immediately brush the hot rolls with the optional honey-butter mixture or plain melted butter. Let cool a few minutes in the pan, then serve warm.
Tips for success (to match that photo look)
- Use whole milk and room-temperature butter/egg for the softest texture.
- Don’t add too much flour—soft, slightly tacky dough = fluffy rolls.
- For a shiny golden top like the photo, you can brush with an egg wash (1 egg + 1 Tbsp water) before baking, then butter after.
- Bake until just golden; over-baking dries them out.
- Serve immediately with soft butter—the steam and pull-apart texture are best fresh.
Make-ahead / storage
- Shape the rolls, cover tightly, and refrigerate up to 16 hours. Bring to room temp and rise 1–2 hours before baking.
- Freeze shaped unbaked rolls; thaw/rise 4–5 hours before baking.
- Baked rolls keep 2–3 days at room temperature in an airtight container, or freeze well.
This produces exactly the soft, buttery, golden pull-apart rolls shown in the image. Enjoy!
