Breakfast • Christmas

Buttery Dinner Rolls

Name: Buttery Dinner Rolls
Prep time: 30 min
Cook time: 20 min
Total time: 2 min
Yield: 12 servings
Ingredients: 1 cup warm whole milk (105 to 115 degrees F); 2 1/4 tsp active dry yeast (1 packet); 1/4 cup granulated sugar; 1/3 cup unsalted butter, melted, plus 2 Tbsp for brushing; 1 large egg; 1 tsp fine salt; 3 1/2 cups all-purpose flour; 1 Tbsp vegetable oil, for the bowl

Soft pull-apart dinner rolls with golden tops and melted-butter brush for Christmas bread baskets.

Updated: Oct 6, 2026

⏱ 2 hr 30 mintotal

12servings

190 kcalper serving

Mediumlevel

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Why you'll like it

Ready in about 2 hr 30 min.
Serves 12 — easy to halve or double.
Medium level — everyday equipment only.
Storage, freezing and reheating covered below.

This Buttery Dinner Rolls recipe takes 2 hr 30 min and makes 12 servings. Buttery Dinner Rolls bake up soft, pull-apart, and golden through a simple enriched dough.

Helpful guides

Instructions

Step 1

Stir the yeast and a pinch of the sugar into the warm milk and rest 5 to 10 minutes until foamy. Foam proves the yeast is alive; milk hotter than 115 degrees F kills it, so check with a thermometer. Whisk in the remaining sugar, melted butter, egg, and salt.

Step 2

Add the flour one cup at a time, stirring into a shaggy dough. Knead on a floured surface for 8 minutes until smooth and slightly tacky, springing back when poked. Proper kneading builds the stretch that traps gas for tall, soft rolls.

Step 3

Place the dough in an oiled bowl, cover, and rise in a warm spot for 60 minutes until doubled. Divide into 12 equal pieces, tuck edges under to form tight balls, and arrange touching in a buttered 9 by 13 inch pan. Touching sides bake into pull-apart seams.

Step 4

Cover and rise 30 to 40 minutes until puffy and pressing together. Heat the oven to 375 degrees F during the last 15 minutes. A full second rise keeps rolls light; under-proofed rolls bake dense with split tops.

Step 5

Bake 18 to 20 minutes until deep golden and hollow-sounding when tapped. Tent with foil if tops brown before centers finish. Brush immediately with the 2 tablespoons melted butter so crusts turn soft and glossy.

Step 6

Cool 10 minutes in the pan, then turn out or serve warm from the pan. Serve within hours for the softest texture. Cool leftovers fully before bagging so trapped steam does not make crusts gummy.

Troubleshooting — fixes, not repeats

If rolls bake dense, the yeast was dead or rises were short. Proof yeast until foamy and let dough truly double, not just rest on the clock.
If tops brown but centers stay doughy, the oven runs hot or the pan is dark. Tent with foil and verify 375 degrees F with a thermometer.
If rolls taste dry, flour was packed or they overbaked. Spoon flour into cups and pull rolls at golden, not dark brown.
If dough never rises, the room is cold or milk was too hot. Rise in a turned-off oven with the light on and keep milk between 105 and 115 degrees F.

Make it your way

Spicier version: Whole-wheat rolls replace 1 cup flour with whole-wheat flour and add 2 tablespoons extra milk.
For a large dawat: Keep yeast temperature and full double rise in every version for reliable lift.
For variation, shape cloverleaf rolls by baking three small balls per greased muffin cup for the same time.
Garlic-herb rolls brush with butter mixed with minced garlic and parsley after baking.
Cinnamon holiday rolls fill with brown sugar and cinnamon, then glaze.

Storage & reheating

Cool leftovers within 2 hours, then refrigerate in a covered container and use within 3 to 4 days. Reheat only the portion you will eat until steaming hot throughout — poultry and reheated rice should reach 165°F (74°C).

Freeze baked rolls up to 2 months in freezer bags; thaw at room temperature and warm 8 minutes in a 325 degrees F oven.

Reheat covered with foil so crusts stay soft, and brush again with melted butter after warming.

FAQ

Can I make rolls ahead for Christmas?
Yes. Shape rolls, cover, and refrigerate overnight after the first rise. Let them stand 45 to 60 minutes at room temperature until puffy, then bake as directed. Or bake fully, freeze, and rewarm in foil.

Why did my rolls split on top?
Under-proofing is the usual cause: the oven spring burst weak surfaces. Let shaped rolls rise until puffy and touching. Tight shaping without enough rise also tears, so seal seams underneath.

Can I use instant yeast?
Yes. Mix instant yeast directly with the dry ingredients and skip proofing, though proofing still confirms freshness. Rise times run about 10 minutes shorter, so judge by doubling rather than the clock.