Name: Irresistible Dinner Rolls Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 2 h 10 min
Cuisine: American
Ingredients: 1 cup water; 2 tbsp butter, melted; 1/2 cup milk; 2 tbsp honey; 1 tbsp active dry yeast; 3 1/2 to 4 cups all-purpose flour; 1 tsp fine sea salt; Extra melted butter

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Introduction

These irresistible dinner rolls are soft, buttery, and slightly sweet, making them the perfect complement to any meal. With a tender crumb and golden crust, they’re easy to make and always a crowd-pleaser.

The image shows a close-up of nine soft, golden brown bread rolls baked closely together in a metal pan. Each roll is round with a shiny, slightly glossy top sprinkled with coarse salt crystals, creating a textured look. The rolls have a light, fluffy texture around the edges where they meet. Part of a white cloth around the pan is visible underneath, and a small white bowl with a stick of yellow butter sits nearby on a white marbled surface. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup water
2 tbsp butter, melted
1/2 cup milk
2 tbsp honey
1 tbsp active dry yeast
3 1/2 to 4 cups all-purpose flour
1 tsp fine sea salt
Extra melted butter, for brushing

Instructions

Step 1: Grease a 9 x 13-inch baking dish with cooking spray and set it aside.
Step 2: In a microwave-safe bowl or saucepan, combine 1 cup water and 2 tablespoons melted butter. Add 1/2 cup milk and 2 tablespoons honey, stirring to blend.
Step 3: Microwave the mixture for 1 minute, then stir. Continue microwaving in 15-second increments, stirring between each, until the mixture reaches 110°F (warm but not hot). Alternatively, heat gently on the stovetop over medium-low heat to the same temperature.
Step 4: Sprinkle 1 tablespoon active dry yeast over the warm mixture. Let it sit for 5–10 minutes, until it becomes foamy.
Step 5: In a large bowl, combine 3 1/2 cups all-purpose flour and 1 teaspoon fine sea salt. Gradually add the yeast mixture to the flour, stirring to form a soft dough. Add more flour as needed if the dough is too sticky.
Step 6: Turn the dough out onto a floured surface and knead for about 8–10 minutes until smooth and elastic.
Step 7: Place the dough in a lightly greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until it doubles in size.
Step 8: Punch down the dough and divide it into 12 equal portions. Shape each portion into a smooth ball and place them evenly spaced in the prepared baking dish.
Step 9: Cover the dish with a towel and let the rolls rise again for 30–40 minutes until puffy.
Step 10: Preheat the oven to 375°F (190°C). Bake the rolls for 20–25 minutes, or until golden brown on top.
Step 11: Remove from the oven and immediately brush the tops with extra melted butter. Let the rolls cool slightly before serving.

Tips & Variations

For a richer flavor, substitute whole milk for the milk in the recipe.
Add a teaspoon of garlic powder or chopped fresh herbs to the dough for savory rolls.
If you don’t have honey, you can replace it with an equal amount of sugar or maple syrup.
Use a kitchen thermometer to ensure the liquid is the right temperature for activating the yeast—too hot can kill it, too cold won’t activate it properly.

Storage

Store leftover rolls in an airtight container at room temperature for up to 2 days. For longer storage, freeze the cooled rolls in a freezer bag for up to 3 months. To reheat, warm them in the oven at 350°F (175°C) for 10–15 minutes or microwave briefly until soft.

How to Serve

The image shows a close-up of a single soft bread roll with a shiny, golden brown top crust and a light, fluffy, and airy interior. The roll has been torn open to reveal its delicate, stringy texture inside. A few small crumbs are scattered on the smooth white marbled surface beneath it. In the background, there is a blurred sight of more bread rolls on a white surface, and a small white dish with light yellow butter. The lighting is warm and natural, highlighting the bread's soft texture and gloss. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast for active dry yeast. Use about 25% less yeast, and mix it directly with the dry ingredients without proofing it first.

What if my dough is too sticky or too dry?

If the dough feels too sticky, add flour a tablespoon at a time while kneading. If it’s too dry, add small amounts of water or milk until it reaches a soft, slightly tacky consistency.