The Pack Report

Good Eats: The Best Homemade Dinner Rolls Recipes

Sometimes, the best part of a home-cooked dinner is the simplest part. In this case, we’re talking about dinner rolls: buttery, flaky, and fluffy dinner rolls that are IMPOSSIBLE to resist. They really are the perfect addition to any meal and will comfort your family and friends and leave them begging for the recipe. We know bread baking can be scary, but with our easy-to-follow guide you’ll be making some of the best dinner rolls around. Today we are highlighting four homemade dinner rolls recipes that will be a hit amongst the dinner table. We hope you enjoy them as much as we do!  

The Ultimate Dinner Rolls:  

These aren’t just any ordinary dinner rolls… these are the ULTIMATE dinner rolls that pair great with roast chicken or meatballs, but pair them with any meal and you’ve still got yourself a winner. This recipe is from Tasty and makes approximately 16 servings. Ready to start baking? Here is a recipe for the Ultimate Dinner Rolls: 


  • 1 cup whole milk  
  • ½ cup warm water  
  • ¼ cup unsalted butter, melted  
  • ¼ cup sugar 
  • 2 ¼ teaspoons active dry yeast, 1 packet  
  • 4 cups all-purpose flour, plus more for dusting  
  • 1 ½ teaspoons kosher salt  
  • 2 large eggs, room temperature 
  • Neutral oil, for greasing  
  • Sea salt, for sprinkling  


  • In a liquid measuring cup or small bowl, combine warm milk, warm water, melted butter, and sugar.  
  • Sprinkle the yeast evenly over the wet ingredients, stir to combine, and let stand for 5 minutes, until foamy. Beat 1 egg, then add to the bloomed yeast mixture. 
  • In a large bowl, combine the flour and salt, and stir to combine. Pour the wet ingredients into the flour and use a knife to stir until the mixture just comes together to form a dough.  
  • Turn the dough out onto a lightly floured surface and knead for 5-20 minutes, or until the dough becomes smooth. Add more flour as needed to keep the dough from sticking. (To test if the dough is done, tear off a small piece and stretch into a thin layer; if it doesn’t rip, it’s ready.)  
  • Lightly grease a large glass bowl with oil. Add the dough and cover with plastic wrap. Let rest for 1 hour, or until doubled in size.  
  • Punch down the dough, then turn out onto a floured surface. Knead for a few more minutes, just until the dough is smooth, about 2 minutes.  
  • Divide the dough into 16 equal balls, roughly the size of tangerines.  
  • Knead the balls, gathering the edges of the dough toward the center to make a taut, round ball with a smooth top.  
  • Place the rolls on a parchment paper-lined baking sheet. Cover with plastic wrap and let rise for 30 minutes.  
  • Preheat oven to 375 degrees.  
  • Beat the remaining egg in a small bowl. Uncover the rolls and brush with the egg wash. Lightly sprinkle rolls with sea salt.  
  • Bake for 25-30 minutes, or until rolls have lightly browned and doubled in size.  
  • Enjoy!  

Tender Whole Wheat Rolls:  

People usually shy away from any bread that has “wheat” in the name, but we promise that these are worth trying. Although these are whole wheat rolls, they have a light texture and are soft and tender. This recipe from Taste of Home was made to remind you of happy meals spent with family. It makes about 2 dozen rolls and takes about 50 minutes to make. Here is a recipe for Tender Whole Wheat Rolls:  


  • 1 ½ cups boiling water  
  • 1/3 cup wheat bran  
  • 2 packages (¼ ounce each) active dry yeast 
  • ¼ cup warm water 
  • 1 ½ cups whole wheat flour  
  • 2 ½ – 3 cups bread flour 
  • 3 tablespoons ground flaxseed  
  • 1 ½ teaspoons salt  
  • 1 teaspoon ground cinnamon  
  • 2 teaspoons sugar 
  • 1/3 cup honey  
  • 1 ¼ cup canola oil  


  • In a small bowl, pour boiling water over the wheat bran, flaxseed, salt, and cinnamon. Add the honey and oil and let stand until mixture cools, stirring occasionally.  
  • In a large bowl, dissolve yeast in warm water. Add the sugar, whole wheat flour, and wheat bran mixture. Beat for about 3 minutes. Stir in enough bread flour to form a firm dough.  
  • Turn onto a floured surface and knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down.  
  • Turn onto a lightly floured surface and divide into 24 pieces. Shape each into a roll. Place 2 inches apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes.  
  • Bake at 375 degrees for 10-15 minutes or until golden brown. Remove from pans to wire racks. Dish out and allow the bread to melt in your mouth.  

Chive Pinwheel Rolls:  

Insert: dinner rolls but with a fancy twist. These light, pleasant-tasting dinner rolls complement every entrée and with the chive filling swirled through the golden bread, they encompass an aesthetic that fits any fancy occasion. This timeless recipe is also from Taste of Home and makes about 15 rolls. Here is a recipe for Chive Pinwheel Rolls:  


  • 3 ½ cups all-purpose flour  
  • ¼ cup water  
  • 3 tablespoons sugar  
  • ¼ cup mashed potatoes (without added milk and butter)  
  • 1 package (¼ ounce) active dry yeast  
  • 1 large egg, room temperature  
  • 1 ½ teaspoons salt  
  • 1 cup 2% milk  
  • 1/3 cup canola oil  
  • Chive filling:  
  • 1 cup sour cream  
  • 1 cup minced chives  
  • 1 large egg yolk  
  • Butter, melted  


  • In a large bowl, combine 2 ½ cups flour, sugar, yeast, and salt. In a small saucepan, heat milk, oil, water, and mashed potatoes.  
  • Add to dry ingredients and beat just until moistened. Add egg and beat until smooth. Stir in enough remaining flour to form a soft dough.  
  • Turn onto a floured surface and knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turn once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.  
  • Turn dough onto a floured surface. Roll into a 15×10-in rectangle. In a bowl, combine sour cream, chives, and egg yolk. Spread over dough to within ½ inch of edges.  
  • Roll dough jelly-roll style, starting with a long side; pinch seam to seal. Cut into 1-inch slices. Cover and let rise until doubled, about 1 hour.  
  • Bake at 350 degrees for 30-35 minutes or until golden brown. Brush with butter. Cool on a wire rack and refrigerate leftovers.  
  • All that is left now is to “wow” your guests!  

Orange Sweet Rolls:  

You didn’t think we would forget to include mouth-watering sweet rolls, right? And not just any sweet rolls, might I add, but indescribable Orange Sweet Rolls that have both zest and juice, giving them an intoxicating aroma and a full burst of sweet citrus flavor. This recipe is from the website Epicurious and makes approximately 12 rolls. Much like any other dinner roll recipe, these will take time to make so grab a glass of wine, sit back and relax, and allow the sweet smell of citrus to pervade your house. Here is a recipe for Orange Sweet Rolls:  


For the Filling 

  • ½ cup (1 stick) unsalted butter, softened  
  • ½ cup sugar 
  • 1 tablespoon finely grated orange zest  
  • 1/8 kosher salt  
  • Pinch of ground cardamom (optional)  

For the Rolls  

  • 1 ¼ ounce envelope active dry yeast (about 2 ¼ teaspoons)  
  • 2 tablespoons sugar, divided  
  • 1 egg yolk, lightly beaten, room temperature  
  • 1/3 cup fresh orange juice  
  • 2 tablespoons melted coconut oil, cooled  
  • ½ teaspoons kosher salt  
  • 1 2/3 cups all-purpose flour, plus more for surface  
  • Nonstick vegetable oil spray  


  • Using an electric mixer at medium-high speed, beat butter, orange zest, salt, and cardamom in a large bowl until fluffy  
  • Pour 3 tablespoons of warm water into a small bowl. Add yeast and 1 tablespoon of sugar and whisk to combine. Let sit until foamy, about 10 minutes.  
  • Using an electric mixer at medium-high speed, beat egg yolk, orange juice, oil, salt, and the remaining 1 tablespoon of sugar in a large bowl. Add 1 2/3 cups flour and yeast mixture.  
  • Beat until dough just comes together and then turn onto a lightly floured surface. Knead several times with floured hands until smooth, about 5 minutes (dough will be sticky.)  
  • Spray a clean large bowl with nonstick spray. Place dough in bowl and turn to coat. Cover with a towel and let sit in a warm place until doubled in size, about 45 minutes.  
  • Spray muffin tin with nonstick spray. Roll dough on a well-floured surface to an 1/8-inch-thick rectangle. Spread filling over dough, leaving a ½ inch border on all sides.  
  • Starting on the long side, roll dough into a tight cylinder. Cut into 12 equal pieces. Transfer cut side up to prepared muffin tin. Cover with a towel and let sit in a warm, draft-free place until risen, 30 minutes, or chill overnight.  
  • Preheat oven to 350 degrees. Bake rolls, rotating pans halfway through, or until lightly browned on top, 15-18 minutes. Let cool in pan for 5 minutes, then invert onto a platter to serve.  

We hope that you love these recipes as much as we do, and you’re able to add a new favorite to the dinner menu! If you have any questions or more delicious recipes you would like to share with us, give us a shout at [email protected].  

Happy cooking, friends!  

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