Easy Dinner Rolls

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!

Yield: 24 rolls

Prep Time:30 min + chilling and rising time

Cook Time:20 min


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

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  • Peggy wrote:

    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!

  • Diane Joy Baker wrote:

    Could you use this dough to make Monkey-bread?

    • Lori Lange wrote:

      I have not tried that.

  • Lynn wrote:

    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?

    • Lori Lange wrote:

      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.

  • leah wrote:

    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!

  • Christa wrote:

    What would happen if you used quick rise yeast?

    • Lori Lange wrote:

      I think it would probably be fine!

  • Liza wrote:

    Can you use bread flour instead of all purpose flour?

    • Lori Lange wrote:

      it will not be the same.