Dinner Rolls

There’s something about warm, homemade dinner rolls that makes any meal feel a little more special. Whether you’re planning a holiday spread or just want something cozy on a weeknight, this recipe is soft, pillowy, and just the right amount of buttery.

It’s simple enough for beginners and reliable enough to become your go-to.

Ingredients

Soft, golden dinner rolls brushed with garlic butter and sprinkled with rosemary and coarse salt. They’re warm, tender, and just right with any meal. Here’s the ingredient list you’ll need to bake a pan of them.

• 3 1/2 cups all-purpose flour
• 2 1/4 teaspoons instant yeast
• 1/4 cup granulated sugar
• 1 1/2 teaspoons fine sea salt
• 1 cup whole milk, warm
• 1/4 cup unsalted butter, melted
• 1 large egg, room temperature
• 3 tablespoons unsalted butter, melted
• 2 cloves garlic, minced
• 2 tablespoons fresh rosemary, roughly chopped
• 1 teaspoon coarse sea salt

Instructions

These rolls are as easy as they are comforting—warm milk, soft buttery dough, a quick knead, and a slow rise before a garlicky rosemary brush fills the kitchen with that cozy weekend smell. Follow the steps and you’ll pull a pan of golden, tender rolls from the oven to share.

1. Combine dry ingredients: In a large bowl stir together 3 1/2 cups all-purpose flour, 2 1/4 teaspoons instant yeast, 1/4 cup granulated sugar, and 1 1/2 teaspoons fine sea salt until evenly mixed.
2. Mix wet ingredients: In a separate bowl whisk 1 cup warm whole milk with 1/4 cup unsalted butter (melted) and 1 large egg until smooth, then pour into the dry mix and stir until a shaggy dough forms.
3. Knead the dough: Turn the dough onto a lightly floured surface and knead for about 8–10 minutes until it’s soft, slightly tacky and elastic, or use a mixer with a dough hook on medium speed for 6–8 minutes.
4. Prepare butter for later: Take the 3 tablespoons unsalted butter (melted) and set aside about 1 tablespoon to lightly grease your proofing bowl, keeping the rest for the garlic‑rosemary brush later.
5. First rise: Lightly grease a bowl with the reserved tablespoon of melted butter, place the dough inside, cover with a clean towel or plastic wrap and let it rise in a warm spot until doubled in size, about 60–75 minutes.
6. Shape the rolls: Gently deflate the risen dough, divide it into 12 even pieces, shape each into a smooth ball and arrange them snugly in a greased 9×13-inch pan so their sides touch.
7. Second rise: Cover the pan loosely and let the rolls rise again until puffy and nearly doubled, about 40–60 minutes; they should look pillowy and soft to the touch.
8. Make garlic‑rosemary butter: While the rolls rise combine the remaining melted butter with 2 cloves garlic (minced) and 2 tablespoons fresh rosemary (roughly chopped), letting the garlic sit in the warm butter a few minutes to mellow and perfume it.
9. Brush and salt: Gently brush most of the garlic‑rosemary butter over the tops of the risen rolls and lightly sprinkle 1 teaspoon coarse sea salt and a few extra rosemary needles over them for good measure.
10. Bake until golden: Bake the pan in a preheated oven at 375°F (190°C) for 18–22 minutes, rotating once if needed, until the tops are deep golden and the rolls sound hollow when tapped.
11. Finish and rest: As soon as they come from the oven brush with any remaining garlic‑rosemary butter, let the rolls cool in the pan a few minutes, then serve warm so the butter soaks into the crumb.

Tweaks and Additions

These simple tweaks keep the rolls cozy and familiar while adding a fresh twist—cheesy, bright, earthy, or a little sweet. Try one on its own or mix a couple together. Each swap or add-in is easy enough to feel like something Nonna would smile over.

• Add grated Parmigiano-Reggiano to the dough: Stir 1/2 cup finely grated Parmigiano into the dry ingredients so the rolls have a savory, nutty backbone and a tender, cheesy crumb.
• Swap some rosemary for lemon zest: Add the zest of one lemon to the garlic‑butter or into the dough with chopped rosemary for a bright, sunny lift that plays nicely with the herb.
• Use slow‑roasted garlic instead of raw minced: Roast 4–5 garlic cloves until soft, mash them into the butter and use that for brushing so the garlic becomes sweet and mellow instead of sharp.
• Fold chopped olives into the dough: Mix 1/3 cup finely chopped Castelvetrano or Kalamata olives and a tablespoon of chopped rosemary into the dough for briny, Mediterranean rolls that pair beautifully with soups and cheeses.
• Stuff each roll with a mozzarella cube: Tuck a small cube of fresh mozzarella or provolone into each dough ball before shaping so every roll hides a gooey, melty center when you pull it apart.
• Finish with toasted pine nuts or sesame seeds: Sprinkle 2 tablespoons toasted pine nuts or sesame seeds over the brushed tops before baking for a little crunch and extra nuttiness.
• Brush with honey‑butter after baking: Mix 1 tablespoon honey into the remaining garlic‑rosemary butter and lightly brush the hot rolls for a gentle sweet‑savory shine that keeps them irresistible.
• Add fresh herbs and a pinch of chili flakes to the butter: Stir 2 tablespoons chopped parsley (or basil) and 1/4–1/2 teaspoon crushed red pepper into the garlic butter for a lively, herby finish with a whisper of heat.