Easy Dinner Rolls

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Easy Dinner Rolls

Yield: 24 rolls

Prep Time: 30 min + chilling and rising time

Cook Time: 20 min

These dinner rolls are super simple- just mix the dough, let it chill, form the rolls, let them rise, then bake. No kneading necessary!


1 cup warm water (105° F. to 115° F)
2 packages active dry yeast
1/2 cup salted butter, melted
1/2 cup granulated white sugar
3 large eggs
1 teaspoon salt
4 to 4 1/2 cups (or so) all-purpose flour
additional melted butter


1. Combine the warm water and yeast in a large bowl. Let the mixture stand until yeast is foamy, about 5 minutes. If it does not become foamy, your yeast is probably old and not active- it's best to throw it out and start again.

2. With a wooden spoon, stir in butter, sugar, eggs and salt. Beat in flour, 1 cup at a time, until dough is too stiff to mix (some flour may not be needed). The dough should no longer be sticky. Place round ball of dough into a new bowl that has been sprayed with nonstick spray. Cover with plastic wrap and refrigerate 2 hours or up to 4 days.

3. Grease a 13x9-inch baking pan. Turn the chilled dough out onto a lightly floured board. Divide dough into 24 equal-size pieces. Roll each piece into a smooth round ball; place balls in even rows (4 rows by 6 rows) in the prepared pan. Cover with a dish towel and let dough balls rise until doubled in volume, about 1 hour (or so). You can leave them to rise longer if you need to.

4. Preheat oven to 375° F. Bake until rolls are golden brown and cooked through, 15-20 minutes. If they are browning too quickly on top, tent foil over the rolls until finished baking. Brush warm rolls with melted butter, if desired. Break rolls apart to serve.


*In this recipe, don't use quick-rising dry yeast.
*Before adding the yeast mixture, use an instant-read thermometer to check the temperature of the water (it's important that it's in the temperature range indicated)
*These rolls may be baked early in the day and re-warmed when ready to serve.

Source: RecipeGirl.com

Leave a Comment

44 Responses to “Easy Dinner Rolls”

  1. 1

    Kathryn — November 12, 2010 @ 4:47 AM

    What about making these ahead of time and freezing? What are your tips for freezing?
    Thanks and I really enjoy your blog!

  2. 2

    Lori Lange — November 12, 2010 @ 6:49 AM

    @Kathryn, Well, I definitely didn’t try that, but I’m supposing they’d be like any roll would. If I were to try it, I’d tear them apart and then freeze them on a cookie sheet so they’d freeze individually; then place them in a zip bag to store in the freezer. I’d test it out ahead of time though to make sure it works out ok. Please let us know if you try this method and you’re happy with the results!

  3. 3

    Christine Steendahl — November 18, 2010 @ 6:33 PM

    These are fantastic and easy! What a perfect compliment to Thanksgiving dinner. Kids love them as well!

  4. 4

    A. — May 29, 2011 @ 10:39 AM

    Why the warning about quick dry yeast? I normally use fresh, but I’m curious.

  5. 5

    Lori Lange — May 29, 2011 @ 2:02 PM

    Honestly, I’m not sure. Person who gave me the recipe gave the tip!

  6. 6

    Heather g. — December 26, 2011 @ 1:13 PM

    This recipe was reccomended by a friend, and I’m so glad! I made these for Christmas dinner and it was my first attempt at anything using yeast and I was very very nervous…in fact made Mom buy a tube of crescent rolls as a backup plan. Let’s just say the crescent rolls are still in her fridge because these turned out AWESOME!! Will be my go-to roll recipe going forward. Thank you!

  7. 7

    ellen — August 31, 2012 @ 12:31 PM

    Hi Lori,

    I don’t have a stand mixer, could I use a hand mixer instead? Thanks!

  8. 8

    Lori Lange — September 2, 2012 @ 11:25 AM

    Well, the recipe doesn’t call for any mixer at all, so I think you’ll be okay!

  9. 9

    cc — October 30, 2012 @ 10:06 AM

    do you have to refridgerate? can you just let them rise and bake?

  10. 10

    Lori Lange — October 30, 2012 @ 3:03 PM

    Hmmm. I’m not quite sure about that since someone gave me the recipe with the chilling instructions.

  11. 11

    Sarah — November 18, 2012 @ 2:19 PM

    I just made these rolls. They tasted great but were just a little crumbly…they didn’t really stay together when you were eating them…any suggestions? I loved how easy they were and they tasted great, just would have liked them to maintain their shape a little…

  12. 12

    Lori Lange — November 18, 2012 @ 5:06 PM

    Not sure…they’re definitely not crumbly when I make them!

  13. 13

    christine — November 23, 2012 @ 8:03 AM

    There have been two things I cannot make, both essential parts of Thanksgiving DInner–rolls and gravy. Since yesterday, there is now only one item I cannot make-gravy. .

    I made these rolls and they were perfect and so easy!

    I made them and put them in the fridge the night before.

    I kneaded the dough for about five minutes before letting them rise.

    I let them rise for about three hours.

    I had enough dough for 28 rolls.

    I’ll continue to buy the gravy at a gourmet shop.

  14. 14

    Lori Lange — November 24, 2012 @ 8:25 AM

    Glad to hear!

  15. 15

    Pam Kilmer — November 29, 2012 @ 1:41 PM

    These are the best dinner rolls we have ever tasted. They are perfect in every way. i also froze some to see how they would do. They freeze perfectly; even unthawed in the microwave for a few seconds. Now one of my favorite.

  16. 16

    christine — January 5, 2013 @ 6:27 AM


    I have never been able to make yeast rolls, but I can make these!! BTW, the dough was in the fridge for four days and turned out perfectly!

    Two questions:

    can the dough be used as a base for cinnamon rolls?

    can anything be added to the dough to make either sweet or savory rolls?


  17. 17

    Lori Lange — January 5, 2013 @ 6:49 AM

    Hi Christine- I love the idea of using the dough for cinnamon rolls! I haven’t tried it, but it seems like it might work! As for your other questions, not sure…

  18. 18

    Jin — January 5, 2013 @ 6:01 PM

    I accidently used quick rising yeast…… and they came out WONDERFUL!!!!

  19. 19

    Lori Lange — January 6, 2013 @ 7:59 PM

    oh good to know!

  20. 20

    Joanne — November 15, 2013 @ 5:45 AM

    I made these this week and the are so incredibly easy…and delicious! I plan on making them for my Thanksgiving bread basket. Yes, there is still such a thing!

  21. 21

    becky — November 17, 2013 @ 7:46 PM

    Do you use a mixer or mix dough by hand?

  22. 22

    Lori Lange — November 17, 2013 @ 9:42 PM

    You do not need to use a mixer- just use a strong wooden spoon to stir by hand.

  23. 23

    christine gray — November 20, 2013 @ 4:44 AM

    I’m traveling about 80 miles in the cold on T’giving morning.

    can I make the rolls and have them ready to put in the oven about two hours after I arrive?

    should they be in the cold trunk or the warm car?

    Do I let them warm up before I put them in the oven?

    thank you

  24. 24

    Lori Lange — November 20, 2013 @ 10:21 AM

    I’d just make them ahead completely and then wrap them in foil and warm them up right before dinner. Much easier!

  25. 25

    Mary — December 27, 2013 @ 11:12 AM

    The Easy Dinner Rolls are awesome love the flavor the best thing of all you can refrigerated or freeze .

    Thank You

  26. 26

    Lupita — June 16, 2014 @ 5:23 PM

    If I have leftovers, how long will they last me?

  27. 27

    Lori Lange — June 16, 2014 @ 8:14 PM

    I guess that depends how many you eat! You can also freeze them in a covered container or zip baggie.

  28. 28

    Sara kahana — August 16, 2014 @ 3:42 AM

    What is the weight of the yeast?

  29. 29

    Lori Lange — August 18, 2014 @ 6:41 AM

    no idea!

  30. 30

    amber — August 18, 2014 @ 11:49 AM

    my yeast doesnt expire till 2015 but its not foaming ive tried twice already what should i do

  31. 31

    Lori Lange — August 18, 2014 @ 9:50 PM

    I’d probably use it anyway and see how it goes!

  32. 32

    ael — September 15, 2014 @ 2:27 AM

    Hi in two pack of yeast how many tsp/s? Is in the 1 pack thank you

  33. 33

    Lori Lange — September 15, 2014 @ 5:34 AM

    I just googled it, and here is the answer: Each package contains 1/4 oz. or 2 1/4 teaspoons of yeast.

  34. 34

    Debra — October 30, 2014 @ 10:04 PM

    I’ve made these several times, and you just cannot go wrong. They are wonderful.

  35. 35

    Liza — November 6, 2014 @ 6:54 AM

    Can you use bread flour instead of all purpose flour?

  36. 36

    Christa — November 11, 2014 @ 12:25 PM

    What would happen if you used quick rise yeast?

  37. 37

    Lori Lange — November 11, 2014 @ 6:21 PM

    I think it would probably be fine!

  38. 38

    Lori Lange — November 11, 2014 @ 6:23 PM

    it will not be the same.

  39. 39

    leah — November 12, 2014 @ 7:30 PM

    Omg! This is it! I tested these today and I have found my thanksgiving rolls! My last recipe I tried took much more time and ingredients and wasn’t nearly as good. I’m probably going to brush them with honey butter and serve more with them as well. One thing I wish I had thought to test though. Since they can stay in the fridge 4 days could you rise them a couple hours then roll them then keep in the fridge maybe another full day or more? I would love to hear if someone tries this. Thanks for a great recipe!

  40. 40

    Lynn — November 25, 2014 @ 8:26 AM

    Can’t wait to try these. If I make ten tomorrow and refrigerate until Thursday, what is the best way to reheat them? Oven or microwave, and if oven, what temp and how long?

  41. 41

    Lori Lange — November 26, 2014 @ 8:38 AM

    I’m making mine today. They’ll be fine wrapped at room temperature. My plan is to wrap them in foil and heat them in the oven just before serving Thanksgiving dinner.

  42. 42

    Diane Joy Baker — November 26, 2014 @ 11:15 PM

    Could you use this dough to make Monkey-bread?

  43. 43

    Peggy — November 28, 2014 @ 9:03 AM

    I’ve made these rolls several times, including yesterday for Thanksgiving, & they are wonderful! One time I made them using quick-rising yeast & another with regular yeast. Both times the rolls were yummy. Today, I’m making another batch using 1 regular & 1 quick rise yeast because that’s what I have in the house. By the way, I use my stand mixer with the dough hook when mixing in the flour. This save my arms from getting so tired when the dough gets stiff. I also knead the dough for a few minutes before forming the rolls. My family just loves these rolls! Thanks for the recipe!

  44. 44

    Lori Lange — December 3, 2014 @ 9:51 AM

    I have not tried that.