The best homemade dinner rolls (from scratch)

Soft, buttery, tender and warm, straight out of the oven – these are the best dinner rolls! Once you try this dinner rolls recipe you’ll never want to go back to store bought dinner rolls! 

Soft, buttery, tender and warm, straight out of the oven - these are the best dinner rolls! Once you try this dinner rolls recipe you'll never want to go back to store bought dinner rolls!

I try to avoid adding “the best” in front of my recipes, actually I’ve never done it since every person has a different opinion of what’s “the best” but these dinner rolls are the best! There’s absolutely nothing you can do to improve the taste. They are PERFECT! Soft, tender and warm, straight out of the oven while the butter is still running on the sides – this is what I call dinner!

Soft, buttery, tender and warm, straight out of the oven - these are the best dinner rolls!  Recipe from

I’ve been working on this dinner rolls recipe for a couple of months now and I’m pretty sure I’ve made them 10 times so far. My family asks for them at least once a week when dinner time comes around. Before I developed this recipe we always relied on the buttery dinner rolls I’ve shared the recipe with you in the past, which it’s still the quick version to great dinner rolls.

Today’s dinner rolls takes a little bit of time, it’s a little more work involved, but the results are so worth it! Soft, buttery, tender and warm, straight out of the oven - these are the best dinner rolls!  Recipe from

When I first cam up with this idea I wanted to make a buttery, brioche-like soft loaf of bread but somehow I had a hard time finding the right pan size for it. It was too much for a standard 9X5 inch loaf pan and too small for two 8×4 inch pan loaves. After a few more trials, I decided to shape the dough into small dinner rolls instead of one loaf. Best decision ever!

And you know what’s even better? You can freeze the rolls just after shaping and bake them as needed. Isn’t that great? I make two batches of dough, shape and place them on baking sheets, cover well in plastic wrap and freeze. When I’m in the mood for fresh-baked dinner rolls (it happens more than I should admit) I just take the baking sheet out of the oven, unwrap the plastic and leave at room temperature for about 1 1/2 hours and bake as fresh.

Soft, buttery, tender and warm, straight out of the oven - these are the best dinner rolls!  Recipe from

These dinner rolls have a little twist. Of course, they need flour, yeast (afraid of baking with yeast? Read Bread Baking 101- baking with yeast) , water, eggs and butter but also a secret ingredient: Greek Yogurt! Yes, you read that right, I’ve added some to increase the richness of the dough without adding additional eggs or butter, not that eggs and butter are a bad thing when it comes to baking, no, no, no! I just wanted to see if adding yogurt to the dough will keep the final results moist longer, as it does for cakes or cupcakes.

I can honestly say that these are the softest dinner rolls I’ve ever had or made, but can’t guarantee how long they stay soft since  they disappear in no time. The longest we had some were for two days and they were still soft. If you manage to keep them longer, please let me know if they are still soft.

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The best dinner rolls (from scratch)

Prep Time: 20 minutes

Cook Time: 20 minutes

3 hours

Yield: 20 dinner rolls

The best dinner rolls (from scratch)

Soft, tender and warm, straight out of the oven - these are the best dinner rolls!


  • 1/2 cup (60 grams) all-purpose flour
  • 2 teaspoons active dry yeast
  • 1/2 cup lukewarm water
  • 2 eggs
  • 1/2 cup Greek yogurt
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1/4 cup water
  • 3 1/4 cups (390 grams) all-purpose flour
  • 4 tbsp melted and cooled butter
  • 2 tbsp salted butter (for brushing the rolls, optional)


  1. In the bowl of your stand-up mixer , add 1/2 cup flour, 1/2 cup lukewarm water and the dry yeast. Mix to combine and leave at room temperature until bubbly and has a sponge-like texture.
  2. In a separate bowl whisk the eggs with the yogurt, salt, sugar and the remaining 1/4 cup water.
  3. Fit your stand-up mixer with the dough hook and turn it on to the lowest speed.
  4. With the mixer running, add the wet ingredients to the yeast mixture. It's going to be a very sticky batter.
  5. Gently, on the lowest speed, add the 3 1/4 cups of flour, little by little.
  6. When all the flour is added pour the 4 tbsp of melted butter and slowly increase the mixer' speed from low to high.
  7. Keep mixing for 2-3 minutes and turn the mixer off. With a wooden spoon or a spatula, clean the sides of the bowl, scraping down the sticky dough.
  8. Turn the mixer back on and mix on medium-to-high for another 2-3 minutes or until the dough will start to clean itself from the sides of the bowl. It's still going to be little sticky, don't be tempted to add flour.
  9. With the help of a spatula/wooden spoon put the dough into a clean buttered bowl, cover with plastic wrap and leave at room temperature for about 1 1/2 hours or until doubled in volume.
  10. Punch down the dough and, with floured hands, take the dough out of the bowl and place it on a floured surface.
  11. Now divide the dough into 20 pieces, shaping each one into a ball. Place them on baking sheet (at this point you can wrap tightly in plastic and freeze for future use) cover again with plastic wrap or a tea towel and leave at room temperature for another 30-40 minutes.
  12. Meanwhile, heat the oven to 375F.
  13. Bake the rolls for about 20 minutes or until golden.
  14. As soon as you take them out of the oven brush them with the salted butter.
  15. Enjoy!

Soft, buttery, tender and warm, straight out of the oven - these are the best dinner rolls!  Recipe from

If you enjoyed these dinner rolls, you might also like

Butter dinner rolls Pani popo

Cottage cheese dinner rolls

Homemade burger buns

Sending love your way,


**Disclaimer: This post may contain affiliate links. If you purchase an item from Amazon using the affiliate link, Roxana’s Home Baking receives a small commission. Your purchases support Roxana’s Home Baking and help me bring this blog to you week after week. I appreciate it! ** 

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    Hello! My name is Roxana and I'm a self-taught baker, wanna-be photographer and the writer behind Roxana's Home Baking, where I share original and adapted scratch recipes. 

Here you'll find no fuss, no hassle easy recipes with ingredients you most likely already have in your kitchen.  Read more ....


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  1. Regina @ SpecialtyCakeCreations says

    Dinner rolls are the best, especially for holiday dinners with the family!
    These look mouth-watering!

      • Sherry says

        I guess they’re whisy like. The one’s that came with my beater which I use for mostly for cookies and whip cream.

        • says

          Those beaters are not going to work. They are mostly used to incorporate air into the batter. You can use your beaters until you have to add the flour.
          The yeast dough needs kneading that’s why the dough hook comes to the rescue. You could make the rolls by hand but it’s going to need a lot of kneading to reach that smooth soft, lightly sticky consistency.


      • ACakeStory says

        Hi Roxana, I don’t have a dough hook either, but I do have the paddle attachment to my stand mixer. Will that work? Thanks!

        • says

          Not really, you’ll have to do the kneading by hand. The paddle attachment will only help you until most of the flour is added, after that will be too firm for the paddle.


  2. zerrin says

    Roxana, these rolls look FASCINATING! I’m just tempted by their photos and how you described them. I’m intrigued by adding greek yogurt to the dough. Pinning it to try next weekend!

  3. says

    Beautiful buns, Roxana! I mean, your dinner rolls!!! I have wonderful childhood memories with these kinds of dinner rolls. It reminds me of the steak house dinners my dad used to take me to as a child. these buns always come on the side with butter – and I was usually too busy stuffing myself with these! I know they are delicious!!!

  4. says

    You should just stand outside your house with a roll cart and you could mop up. I wish I had some of these in the freezer, I’d bake myself one for breakfast. I don’t think you should be shy here, I’ll trust you on best, lol.

  5. Joanne says

    I loved my mom’s homemade rolls, and I cannot wait to try your recipe. The smell of bread baking in the oven is heavenly!

  6. Lora @cakeduchess says

    Gorgeous rolls, Roxy. I would say they look like the best to me and now I can’t wait to try them one night this week. I think they also won’t last too long here. xx

  7. Nina says

    Oh Roxana these are really the best dinner rolls. I have never come across something so appetizing like these. I am bookmarking this one. Great pictures too.. makes me crave for some right away. Do you think fat free greek yogurt wud work ? I just have them handy so checking with you. Please let me know.

  8. Carol | a cup of mascarpone says

    Do you know how much I would give for one of these rolls right now!!! These are heavenly, Roxana!

  9. says

    Oh my gosh, Roxana….these are like…picture perfect! (Actually your pictures usually are perfect….and beautiful!) Now these dinner rolls look so good…I’d also love to have them in the morning with a bit of jam! And I would call them the best breakfast rolls! ;- }

    • says

      Hi Diana,
      If you leave the Greek yogurt out you’ll have to add more eggs and maybe some butter. I haven’t tried them this way, so I can’t say how to do it.


    • carolyn O says

      I love good yeast rolls & failed to get my mother’s recipe before she passed away. I want let this one slip away. I plan to try it with the yogurt & also try another version, just for contrast, with sour cream… How do you think that might work? :)

      • says

        Hi Carolyn,

        Although in most recipes sour cream and greek yogurt are interchangeable, I have not tried using sour cream in this recipe, so I don’t know for sure how they will turn out, but I have the feeling the results will be almost the same.
        If you do try them with sour cream, please come back and let us know how they turn out


  10. says

    Gorgeous! Really, if I could, I’d stay at home some weekends just so I could make bread…and this dinner roll recipe would be at the top of my list. :)

  11. says

    Very sticky dough indeed! I started to make the mistake of picking the dough up with my hands to move it from the mixer to the buttered bowl. Very good rolls, thanks.

    • says

      Thanks Vicky,
      The dough is indeed a little sticky, that’s the secret to the softest fluffiest dinner rolls.
      Glad you liked them.

  12. Lacey Dawn says

    I was wondering if I could toss the frozen rolls into a ziploc bag for storage instead of keeping them on the baking sheet?

    • says

      Hi Lacey,
      If you don’t want to keep the unbanked rolls in ziploc bags, you’ll have to freeze them first on baking sheets and then place them in the bags, to make sure they keep their shape.


  13. Angie says

    I have made these buns twice now, and they really are the best buns that I have ever had or made. My husband loves them, thanks for the recipe!

  14. Jacki says

    I made these today and they are yummy! I baked half of them and put the second half in a muffin/cupcake pan to freeze. It’s a good thing I didn’t bake them all. They would be gone tomorrow! Thank you for the wonderful recipe.

  15. Tina says

    Do you need to grease your pans before baking the rolls. Also, when you’re baking bread should the pans be greased (with butter and flour) or just butter? I bake my bread in a cast iron pot. Thanks for your assistance. Love your web-site page.

    • says

      Hi Tina,
      I usually grease my pans just with butter. As for these dinner rolls, you can line it with parchment paper or leave it plain. Your choice.
      Happy Baking,

  16. Jgood says

    Hats off to you! These are very good. My husband praised them highly. Thank you for sharing. I worried there wasn’t enough salt in it, but decided to follow the recipe. Just right. I have some in the freezer for another day.

  17. nbm119 says

    Since the optional 2 T. butter for brushing the rolls specifies salted butter, should I use unsalted butter for the 4 T. melted and cooled butter? The rolls look delicious, and I can’t wait to make them.Thanks!

  18. nbm119 says

    I appreciate your reply, and I agree with you. However, I was hoping to find out if the 4 T. butter (the next-to-last listed ingredient) should be salted or unsalted. Thanks again!

  19. Siselmo says

    This looks amazing! I’m definitely making these soon.

    Just wondering, though; is it possible to make this by halving all the ingredients (this would be my first time using yeast, since I’m a newbie and I just wanna make half of these since this my family consists of just mom and me)

    • says

      Hi Siselmo,
      I’m afraid if you use only half of the ingredients your mixer might not have enough dough to knead. I’ve never tried it, it’s just my opinion.
      if you do decide to give it a go, please come back and let me know how it works.


  20. Jeannie says

    Made these delicious rolls yesterday and I should have doubled the recipe. Came out perfect. But the sticky dough is a challenge. This is a recipe that I will be making many times. I used honey greek yogurt as that was all I had and it tasted great.
    Thanks for sharing.

    • says

      Hi Jeannie,
      So happy to hear you love the dinner roll. My family asks for them weekly!!!!
      It’s a little bit of a challenge but once you make them right, there’s no going back. They are totally addictive


  21. Vanessa says

    Well I figured it was time to comment. I’ve made these about half a dozen times and they are always DEVOURED! Even after everyone is done with dinner, the rolls just tempt you to eat one more! This is my go to recipe for dinner rolls now, and they turn out gorgeous every time. The only thing I do different is put them together in a baking pan cause I like my rolls very tall and stuck together. :-) Thanks for the great recipe!

    • says

      Hi Vanessa,
      You comment made my day! So happy to hear you’ve made the rolls so many times and each time they disappear in no time (the same happens here)
      Next time I will have to add them in a pan and see how they turn out. Thanks for the idea

      • Vanessa says

        Excellent! I hope they work wonderfully for you! The thing with rising/baking them in a pan is that they tend to rise UP instead of sorta out and up. Makes for huge delicious pillowy rolls! Just like my favorite local bakery!

  22. Berlin says

    Hi Roxana,

    We are snowed in for at least another day, and I wanted to make these tomorrow, as I have all the ingredients :)
    My question is about doubling the recipe, I am feding two teenagers, and they will demolish anything fresh baked lol
    Can I doubel all the ingredients, instead of making two separate batches?


    • says

      Hi Berlin,
      We’re snowed in as well :) Stay warm.
      I haven’t doubled the recipe but you can definitely do it. You’ll just have to allow the dough to rise for a little longer than the time (maybe like 2 hours)

      Happy baking,

      • Becky says

        Hi Roxana,
        Austin had a bad weather day today that didn’t really materialize. However, the schools were already closed so I got to stay home. One of my favorite things to do on surprise holidays is to bake. In search the web for various recipes, I came across your recipe for Best Dinner Rolss.

        I don’t have a heavy-duty mixer, so all my mixing was by hand. I also had vanilla Greek yogurt on hand, so I used that. For others out there without a bread machine or dough hook, I used a whisk to blend the liquid ingredients, including the melted butter, into the yeast mixture. Then I blended the flour (a little at a time) in with the whisk until the dough got too heavy, at which point I switched to my handy-dandy wooden spoon. When it pulled away from the sides of my bowl, I dumped it out onto my floured surface and kneaded it for 5 minutes. It had a lovely texture and feel to it by the time I finished.

        I let it rise for about an hour and a half in an oven that I had heated to 100 degrees and then turned off. I also had a bowl of hot water in there to provide some humidity. Then I punched it down and made my rolls. I let them rise for 30 minutes and then baked.

        They were awesome!!! I froze half of them (after baking) to pull out and quickly warm for another meal, and ate a couple for an afternoon snack. :) The rest we’ll have with beef stew tonight.

        Thank you for the great recipe. It’s a keeper for sure!


  23. debbie says

    recipe says sdd 1/2 cup of water to the yeast mixture but then says add reaining 1/4 cup of water to the egg/yogurt mixture. should it be 1/4 cup with the yeast or 1/2? thanks

    • says

      Hi Debbie,

      Water is listed twice in the ingredients list. First time is 1/2 cup when you mix it with flour and yeast, the second time only 1/4 cup is used mixed with eggs, yogurt, salt and sugar.
      Let me know if you have other questions,

      • debbie says

        Literacy is a good thing!!!! Sorry for my oversight. I have failed each time making bread so I’m hoping I will succeed with this recipe. (Maybe because i can’t read) Miss my mom’s breads and rolls at easter. Thanks will let u know

  24. Melinda says

    I just made these and they turned out amazing. Thank you for sharing the recipe. I can’t stop eating them!

  25. steve says

    The best rolls I’ve made so far. These taste much better (to me) right out the oven. Betty Crocker has been shown up by Roxanna!

  26. Theresa Sturgeon says

    This picture caught my attention because I have been looking for a recipe for dinner rolls like my Mother use to make and these “looked the same”. Shes been gone a lot of years, did not leave any recipes because I suppose she didn’t use recipes! Anyway I know without a shadow of a doubt that she did not use yogurt in her dinner rolls, I never seen yogurt in our home when I still lived at home. But she did use a lot of buttermilk for baking. So my question is could buttermilk be substituted for the yogurt? Just trying to replicate my Mom’s………

    • says

      Hi Theresa,
      I have not tried this recipe using buttermilk instead of yogurt so I do not know what to advice you.
      I know in most of the recipes (especially in sweets) the two can be substituted, but, I’m not quite sure if it will work in this recipe.
      You may wanna give it a try, and if you do, please come back and let us know how it turned out.

  27. barefootinthekitchenmum says

    This is the best bread recipe ever! It tastes like croissants!

    I swapped the wheat flour for white spelt flour, used goat yoghurt and olive oil instead of the butter, not because I have anything against butter I <3 IT! But my husband is dairy intolerant so goaty products are the closest thing we can get to it.

    I have twisted it (with very oiled hands) into challah and also baked it into a loaf. This recipe is a winner, 100%

  28. Cindy says

    Look yummy!! but how to treat the frozen dough in future? Do I need to defrost them first and then cover with a towel and leave at room temperature for another 30-40 minutes before bake? Thank you.

    • says

      Hi Cindy,
      to bake the frozen rolls, take them out of the freezer and eave at room temperature until thawed. No need to leave them out longer until double in size, they will increase in volume while baking in the oven.

  29. Nicole says

    I need help, ASAP!! I have used this recipe today to do a test run for the big turkey day tomorrow. The only thing I did not use was the yogurt, but I subbed in an extra egg. The rolls taste great.. but they are super hard on the outside. Not uncomfortable, just a bit crunchy.. but rolls shouldn’t really be crunchy. Is there anything I could do? Like i said, they just flew right out of the kitchen. Made 16 and I think there’s only about two left, but i’m still just not comfortable with the crunchy. Is there anything different i could do tomorrow?

    • says

      Hi Nicole,

      Sorry to hear you had problems with the rolls. Yogurt adds mixture to the dough producing a soft crumb roll. An additional egg adds richness.
      My advice would be to brush the crust as soon as you take them out of the oven. brushing the crust with butter, my #1 choice, or milk will reduces the amount of crunch in the crust.

      Happy Thanksgiving

  30. Jennifer Johnson says

    Decided to try this on a whim for Thanksgiving dinner. Added 3 1/2 cups of flour by mistake, but doesn’t look like it will be a problem. Next time I will put on my glasses! I will let you know how mine turn out, but I have a feeling they are going to be great! Happy Thanksgiving!

      • Jennifer says

        They were delicious! I started to reply that day and my computer would not cooperate, so thanks for asking. This was a great recipe that I will definitely use again and again! They would be really delightful with fresh strawberry jam, so I’m eager to try that! Blessings to you and thanks for sharing!

  31. Dan says

    Dear Roxana, I’m new to your site and I want to thank you for sharing your dinner roll recipe. I made them today and my family and guest loved them. My family and I live in Kazakhstan and everything we cook here is from scratch’ I look forward trying your other recipes.

    Thank you again and happy holidays.


  32. says

    Hi Roxana, you have the ‘Best Dinner Rolls’ indeed. I made the recipe over the weekend, however, I shaped them into 6 hamburger buns. The rise was beautiful and big with superb structure (I probably could have shaped 8 buns for a more standard size), the crumb buttery, and soft. The burgers were loaded with fixins’ to which the buns held everything together nicely. Thanks for sharing the recipe―it rocks!

  33. Liz says

    I am very interested in the ingredients for this recipe, especially the yogurt. I will get my husband to make it, as he is a better bread maker than me!

    We, in Coventry, England, call bread rolls batches. We are, as far as I am aware, the only area to call them ‘batches’. In other parts of UK they are called buns, cobs, barmcakes, ……


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