Easy Dinner Rolls

Yield: 24 rolls

Prep Time: 30 min + chilling and rising time

Cook Time: 20 min

Easy Dinner Rolls

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

44 Responses to “Easy Dinner Rolls”

  1. postedNov 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!

    • postedNov 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!

  2. postedNov 18, 2010 6:33 PM
    Christine Steendahl

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

  3. postedMay 29, 2011 10:39 AM

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

    • postedMay 29, 2011 2:02 PM

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

  4. postedDec 26, 2011 1:13 PM
    Heather g.

    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!

  5. postedAug 31, 2012 12:31 PM

    Hi Lori,

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

    • postedSep 2, 2012 11:25 AM

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

  6. postedOct 30, 2012 10:06 AM

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

    • postedOct 30, 2012 3:03 PM

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

  7. postedNov 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…

    • postedNov 18, 2012 5:06 PM

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

  8. postedNov 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.

    • postedNov 24, 2012 8:25 AM

      Glad to hear!

  9. postedNov 29, 2012 1:41 PM
    Pam Kilmer

    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.

  10. postedJan 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?


    • postedJan 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…

  11. postedJan 5, 2013 6:01 PM

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

    • postedJan 6, 2013 7:59 PM

      oh good to know!

  12. postedNov 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!

  13. postedNov 17, 2013 7:46 PM

    Do you use a mixer or mix dough by hand?

    • postedNov 17, 2013 9:42 PM

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

  14. postedNov 20, 2013 4:44 AM
    christine gray

    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

    • postedNov 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!

  15. postedDec 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

  16. postedJun 16, 2014 5:23 PM

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

    • postedJun 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.

  17. postedAug 16, 2014 3:42 AM
    Sara kahana

    What is the weight of the yeast?

  18. postedAug 18, 2014 11:49 AM

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

    • postedAug 18, 2014 9:50 PM

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

  19. postedSep 15, 2014 2:27 AM

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

    • postedSep 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.

  20. postedOct 30, 2014 10:04 PM

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

  21. postedNov 6, 2014 6:54 AM

    Can you use bread flour instead of all purpose flour?

    • postedNov 11, 2014 6:23 PM

      it will not be the same.

  22. postedNov 11, 2014 12:25 PM

    What would happen if you used quick rise yeast?

    • postedNov 11, 2014 6:21 PM

      I think it would probably be fine!

  23. postedNov 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!

  24. postedNov 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?

    • postedNov 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.

  25. postedNov 26, 2014 11:15 PM
    Diane Joy Baker

    Could you use this dough to make Monkey-bread?

    • postedDec 3, 2014 9:51 AM

      I have not tried that.

  26. postedNov 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!

Leave a Comment