Bread basket favorite

Soft Homemade Dinner Rolls

Name: Soft Homemade Dinner Rolls
Prep time: 40 min
Cook time: 20 min
Total time: 3 h
Yield: About 45 dinner rolls
Cuisine: American
Ingredients: 1 cup water; 6 tbsp bread flour, for the tangzhong; 1 cup cold milk; 2 large eggs; 4 cups bread flour (624 g); 1 tbsp rapid-rise yeast; 4 tbsp sugar; 2 tsp kosher salt; 8 tbsp unsalted butter, softened, plus more for brushing; Flaky or coarse salt, optional, for finishing

These are soft, buttery, pull-apart dinner rolls made with a simple tangzhong flour paste. That little extra step keeps the rolls tender, fluffy, and perfect for holidays, Sunday dinners, or any meal that needs warm bread on the table.

Yield: About 45 rolls Prep: 40 minutes Rise: About 2 hours Bake: 18–22 minutes

Ingredients

Tangzhong

1 cup water
6 tbsp bread flour

Dough

1 cup cold milk
2 large eggs
4 cups bread flour (624 g)
1 tbsp rapid-rise yeast
4 tbsp sugar
2 tsp kosher salt
8 tbsp unsalted butter, softened

Finish

Melted butter, for brushing
Flaky or coarse salt, optional

Batch Size

This recipe makes a generous batch: about 45 rolls when portioned at roughly 30 g each. Use two greased 9 × 13-inch pans so the rolls have room to proof and bake evenly.

Equipment

Stand mixer with dough hook, microwave-safe bowl, whisk, kitchen scale, plastic wrap, two 9 × 13-inch baking pans, pastry brush, and wire rack.

Paul's Tip

The shaping technique is everything. Stretch the top of each roll smooth and tuck the seam underneath. That tension gives the rolls a better rise and a prettier finished top.

Directions

Make the tangzhong

Whisk the bread flour into the water until there are no lumps. Microwave, covered, in 20-second increments, whisking after each round, until the mixture thickens into a paste that drops from the whisk in a mound. This usually takes about 80 seconds total.
Start the dough

In the bowl of a stand mixer, whisk the tangzhong and cold milk together until smooth. Whisk in the eggs. Add the bread flour and yeast, then mix with the dough hook on low speed until all of the flour is moistened.
Rest the dough

Cover the bowl with a damp cloth and let the dough rest for 15 minutes. This gives the flour time to hydrate before the sugar, salt, and butter go in.
Add sugar, salt, and butter

Add the sugar and salt and mix on medium-low speed for 5 minutes. With the mixer running, add the softened butter 1 tablespoon at a time, waiting until each addition is mostly worked in before adding the next.
Finish mixing

Continue mixing for another 4–6 minutes, until the dough is smooth and elastic. It should pull from the sides of the bowl but still stick lightly to the bottom. Resist the urge to add too much extra flour.
First rise

Transfer the dough to a lightly floured counter. Knead briefly and shape it into a ball. Place it in a lightly oiled bowl, lightly spray or oil the top, cover with plastic wrap, and let rise until doubled, about 1 hour.
Shape the rolls

Press the dough gently to expel air. Grease two 9 × 13-inch pans. Using a kitchen scale, portion the dough into about 45 pieces, roughly 30 g each. Shape each piece into a tight ball by stretching the top smooth and tucking the dough underneath.
Second rise

Divide the shaped rolls between the two prepared pans, spacing them evenly with a little room between each roll. Cover with plastic wrap and let rise until doubled, about 1 hour.
Bake

Move an oven rack to the lowest position and preheat the oven to 375°F. Bake until the rolls are deep golden brown and the centers reach about 190°F, roughly 18–22 minutes depending on your oven. Rotate the pans if they are browning unevenly.
Butter and cool

Set the pans on a wire rack and cool for 3 minutes. Brush the tops and sides with melted butter and add a light sprinkle of coarse salt if you like. Slide or invert the rolls onto a wire rack and cool for about 20 minutes before serving.

Don't Dry Out the Dough

This is a soft, enriched dough. It should feel tacky, not dry. Add only enough flour to handle it during shaping.

Make Ahead

Shape the rolls, divide them between the pans, cover tightly, and refrigerate overnight. Let them come toward room temperature and finish proofing before baking.

Freezing

This large batch freezes well. Freeze baked rolls in a sealed bag, thaw at room temperature, and warm gently in a low oven before serving.

Recipe Notes

Why tangzhong works: Cooking a small amount of flour and water into a paste helps the dough hold moisture, which gives the rolls their soft, tender texture.

Portioning: Thirty grams per roll gives you about 45 small dinner rolls. For larger rolls, portion closer to 40 g and expect fewer rolls.

Storage: Keep cooled rolls covered at room temperature for 2–3 days. Rewarm gently before serving.