Watch me make these Sweet Dinner Rolls from start to finish!
I wish my waist-line loved dinner rolls as much as I do. It CLEARLY does not, but I’m just gonna have to worry about that later because the words for today are: SWEET DINNER ROLLS!!! But not just any sweet dinner rolls people. These uh-maaay-zing homemade honey butter dinner rolls.
They. Are. Everything! Everything I tell ya!! Soft, golden, buttery, squishy, chewy, yeasty, sweet, dinner roll. I can smell them as I type and they’ve been out of the oven for an hour. There are only a few homemade yeast roll recipes that I can make being that yeast hates me. Seriously it does, I say it all the time. This recipe and my grandma barb’s yeast roll recipe are my favs! They always come out so beautiful and leaves me feeling like a BOSS honey!! And y’all I really get to thinking I’m all that when I can whip up a big homemade spread AND some addictive scratch-made dinner rolls to boot. Work chile!
If you aren’t very good at making homemade dinner rolls then try out this recipe. It’s quick, easy and uses simple ingredients that I’m willing to bet that you have in your kitchen right now. Oh yeah, and it doesn’t even require a bread machine or kneading.
Oh and don’t even THINK about skipping that whipped honey butter! It is soooo good! It really takes these sweet dinner rolls from tasting “oh these are really good” to “ohhhh yaaaas laaawd jeezuuusss!” (I’m in such rare form today, just ride with me m-kay. I need a nap.) You can even add in cinnamon or pumpkin spice to really give these a kick.
If you’re not into having a “sweet” dinner roll then just make up a butter mixture with savory herbs. #winning
Sweet Dinner Rolls (No Bread Machine)
Ingredients
- 1/3 cup very warm water
- 1 envelope active dry yeast 2 1/4 tsp
- 5 Tablespoons + 1/4 teaspoon sugar
- 1 1/3 cups warm whole milk
- 1 large egg slightly beaten (room temperature)
- 1 1/2 tsp salt
- 5 tablespoons butter chopped and softened
- 4 cups all-purpose flour may need more
- HONEY BUTTER
- 4 Tablespoons butter softened
- 3 Tablespoons honey
- 3 Tablespoons confectioners sugar
Instructions
- In a small bowl add warm water.
- Sprinkle in the yeast and 1/4 teaspoon of sugar.
- Stir gently until combined.
- Let mixture rest for 10 minutes until foamy.
- Pour yeast mixture into a large bowl and add 5 tablespoons sugar, warm milk, egg, salt, and butter.
- Mix until well combined.
- Gradually add in flour, mixing well after each addition. (you will need to switch to using a rubber spatula once the mixture becomes a sticky dough)
- Transfer dough to a large, greased bowl.
- Cover bowl with plastic wrap and place in a warm, draft-free area for about 2 hours or until doubled in size.
- Grease knuckles and punch dough down to release the air.
- Transfer dough to a floured surface.
- Add just enough flour to dough and hands to handle dough without it sticking to your hands.
- Divide dough into two equal balls.
- Roll out the balls into 13-inch circles (like a pizza)
- Slice the dough with a pizza cutter into small wedges.
- Brush dough with honey butter.
- Flour your fingertips and roll each wedge up starting at the widest end.
- Place rolls on a greased cookie sheet, pointed tip tucked under.
- Cover with plastic wrap and place in a warm area until rolls are doubled in size, about 1 hour.
- Preheat oven to 375.
- Remove plastic wrap and bake for 15-20 minutes or until golden.
- Brush hot rolls with leftover honey butter.
- Serve hot!
- To Make Honey Butter: Combine all honey butter ingredients. Stir until creamy.
Video
Notes
The yeast MUST become foamy.
I made these today and froze them for Christmas. They are so delicious and I followed recipe exactly. Not having to knead them is a bonus. I omitted the honey but did use the softened butter on them with a pastry brush. I find the 5 tblsp of sugar is adequate for sweetness, although I know I would love them with the honey butter. I love your recipes and appreciate that they are tested to perfection!
these rolls was awesome all gone in one day
Can this be made the night before
I attempted to make these and when I went to roll the dough out I could not work with it. It’s stuck to my rolling pin and to the wax paper even while using flour. Can someone please tell me what I did wrong? Then when I attempted to add more flour so that I could work with it and roll it out, the rolls tasted just like flour upon coming out of the oven. I know this has nothing to do with your recipe just looking for a little advice. I love the gems that you provide and consistently come to your website to look for new recipes. You’re an amazing cook! I want to get this one right please help. 🙂
Sincerely,
“Not a baker“ 🙂 but trying to learn
I don’t think you did anything wrong. I had the same issue the first time I made the recipe. I just sifted flour on to the dough until I could work with it. Didn’t hurt the rolls at all. They were still perfection.
Can i freeze these at some point during the process?
How can I use fast action g yeast with this recipe? Is it the same, just don’t punch it down?
The most delicious rolls!! I make them during every family event now! Soooo tasty and easy!
Oh Holy Smokes! Thank you for this recipe! I’ve tried this and the cinnamon rolls and both are fantastic. This will be a staple in our home. Super thank you!!!
Hi! I’ve made these about six times so far; going to make more today! My 19 year old son loves these, and so do I. He invited some of his friends home with him recently when he came home from college. Well, that’s when I baked these rolls three times, simply because I wanted to have more than onel, but there were never any left! They like them warm, just out of the oven, with the additional honey butter brushed over them. Yummy! Get in my tummy!
tmh
I made the sweet dinner rolls over the weekend and they came out really good. This is the first time I ever made home made bread correctly. The yeast normally gives me a hard time and I give up. This time I used a thermometer to check the temp of the water before adding the yeast. Everything came out exactly like you state in your recipe/video. My daughter loved these so I will make them again during a big family gathering. Thanks so much for sharing!
Oops! Forgot to rate it! *****
Hey there Ms. Monique,
Just finished making these rolls for Thanksgiving…..came out PERFECT! Thanks for sharing ALL your DELICIOUS recipes!!?
made these for thanksgiving. they are amazing. they were a big hit. thank you Monigue
ooops my bad. hit a wrong button. monique
I have been making these yearly and they always go fast! I don’t even make them crescent style…i do rounded or cloverleaf or knots. No matter the shape they come out delicious. Thanks for this excellent recipe.
I can’t wait to make these!
I simply LOOOVVVVEEE homemade breads! These look quite yummy! Can the rolls be frozen after baking? Thanks for sharing your recis.
Best rolls ever! My hubby and kids loooooove them. Thanks for sharing.
I just made these rolls for the first time and they are delicious! My family loves them and I will be making them again!
I just made these. I had to call my hubby, message my sister, & text my cousin to brag. Thank you for taking time out to share.
Made these for Thanksgiving, family loved them!! They were DELICIOUS!!! Thank you Monique for always sharing your recipes!!
I thank you for sharing your recipes with the world. I would have have never known how to cook soul food or bake if you hadn’t. I’ve tried others and and failed at all. You make so easy. My family loves the food. They always leave the pot empty. Happy family. May God continue to bless.
I am currently baking mine as I am leaving a comment. This sweet dinner rolls look amazing. I pray to God mine come out of the oven tasting and looking as good as your’s do. I am not to good when it comes to baking with dough. However, I was willing to try. Pray for me. Your’e inspiration makes me what to get in the kitchen more than I ever have before. God bless, thanks!!
I use all your recipes and they are amazing! You are incredibly inspiring. Thank you for sharing!
When I make these, usually with chili or a big pot of stew, my grandson reminds me that this is what heaven looks like.
I made these last night and they came out really good thanks for sharing your recpie 🙂
Can you prepare the dough the night before and shape it the next morning? Thanks!
i like to watch yr video & try to made, but i really wish to know 1 cup is equal to how many gram, cause different countries hv different measurement?
1 cup = 100g ]
1cup = 250g ] flour & liquid
pls indicate in the video will be much much better. thks
1 cup = 340 grams
Ye!!! I made these today and they are a hit! So light and fluffy and oh so tasty. This recipe was easy to follow. Many thanks for sharing. Five stars for me.
I’ve been making these for a while now. I don’t even do crescent shapes, I just make cloverleaf or other shapes. Everyone loves them and I’m so glad you shared this recipe.
Do you have a recipe for honey butter?
Mrs. Pierce
Can I use instant yeast insteed? And how much I should use it?
Yes! Looks delish! I will be trying these today!!! Thanks for the recipe.
The best dinner roll i’ ve ever made..thank you so much for this wonderful recipe.
Will be trying these today. You make it look so easy. I hope I can do this!!! They look so good.
Hope you keep this site up and running. I love it.
I will make this tonight
Made these today. They turned out pretty good. Will difinitely be making them again..
Here I go again! Yesterday, I made those bomb cinnamon rolls. Today I just made my first batch of dinner rolls. I truly thank GOD for the World Wide Web and Divas can cook. You should call it Divas know how to throw down in the kitchen too. You truly have my attention.
Thanks a million!
Patricia from Savannah
Can I leave the sugar out of this recipe? I dont want a sweet bread
Girl you are teaching me how to cook. I’m having so much fun learning all of these delicious meals. I made these rolls for Thanksgiving and they were a big hit!!! When you get a chance, check out my music at http://www.tawanalael.com!
I love all of your recipes!! I have never tried one that failed!! Thanks so much. You really need your own television show!!!!
I’m making this right now I’m waiting for the yeast to foam up! inshallah its gonna turn out good!♡ I love anything that has bread involved in it ♥ thank you for the recipe
from kuwait
love yooou♡♡♡
These are the best! I will be making these every holiday! They are dangerously good.
Love you’re recipes!!!!
Making them as I type. Waiting for them to double in size then punch anf slice and butter. We will see. I pray they come out good. Thks for recipe.
So I decided to try these the day before Thanksgiving. In less than an hour after making, they were all gone! So, I made a 2nd and 3rd batch for two different Thanksgiving get-together events. There was not even one crumb left at either location!!!! The second batch I made I used store bought honey butter rather than make my own. I prefer that over the homemade honey butter. HOWEVER, ALL I can say is WOW….these are so easy and so very light and fluffy. They are in my make for holidays file and will continue to be made repeatedly. If you haven’t tried them you simply HAVE TO!!!!! Wonderful recipe!
Delicious! Amazing! The BEST dinner rolls I’ve ever tasted. I’ve been on a search to find a recipe like my mom used to make growing up and I found it!…Thank you. These are definitely fluffy and light. I’ve made other recipes from Monique’s blog and I’m never disappointed. Thanks Monique, for sharing!
Gonna make these rolls for Thanksgiving 2015. They look amazing!
I don’t have whole milk, but I do half n half, whipping cream and 2% milk. Can I use one of those as a substitute for whole milk and which one be best for the sweet bread roll recipe
I wanted to make these foe Thanksgiving this year and was wondering if could be made day before and placed in fridge or something and bake day of? Thank you
Those rolls look delicious and I am so tempted to make make it. But here in the southern tip of Africa we don’t have All Purpose flour. We only have cake flour and bread flour. My guess is I would use the bread flour as yeast and bread flour go well together?
I use bread flour for these and they come out great!
Bread flour for bread should be fine 🙂
All purpose means just that… It’s in the middle… Can be set for all purposes.
Self raising means it has leveling (a raising agent).
Try this for info : http://www.thefreshloaf.com/handbook/all-purpose-flour
Cheers!
Amazing!!!! That’s all I have to say….
Can I say OMG!!!! Whoever is doubtful about making these, just do it. You will not be disappointed. These are amazing! Thank you Monique, I was looking for a roll recipe for Thanksgiving and I found it…….
Can these rolls be made ahead and frozen? Would u have to bake them b-4 freezing?
Yes you totally can,what I did is after I rolled them up I put them in the freezer, took them out the day of, let them that for an hour and rise for an hour and baked them like the recipe said. Turned out perfectly
I’m interested in freezing them too. You let them thaw for an hour than rise for and hour then baked or??
Help!
I made these and they came out perfect the first time. But when I tried to make it again, the buns turned out hard and tough. What did I do wrong? Please help me! ????????????
Love you girl!!! All of your recipes are amazing!!! Hugs and kisses from Chi-Town!!!! ❤️❤️❤️
Made these today. So good!! Will definitely be making these again. So soft and fluffy
~with love from Malaysia~
OK Monique!! This is the second recipe of yours that I have tied, and I must say, I am having fun trying them out. These rolls came out great!!!!!! I will try them again.
This was so great……I did change it a little and made a wheat sweet rolls. Thank you
1 cup = …….. ge
1 cup = …….. ml
When it says to put in warm area and you say your pilot light is on, is that basically having the oven on or having oven on warm?
First time making anything with yeast and it was a successful. Instead of making rolls, I made a whole loaf out of it. My family and I ate it for breakfast. It was sweet and fluffy! I will have to make some more again for the family coming in town!
I made this recipe for Christmas dinner and the rolls came out perfectly! ! The addition of the honey butter took it to the next level. If I could go back in time, I wold ve doubled the recipe :-).
Made this for Thanksgiving and it was an absolute hit! Will be making again for Christmas Eve dinner.
These were the best rolls I’ve ever made. Thanks so much for sharing.
These turned out AAAH mazzing, so soft and delicious, was not hard at all… the waiting time is the toughest part of it. Thanks for this Miss Diva! 😉
Can I use instant yeast ????
I used instant yeast (made for bread machines) and just added it to the mix and it turned out great! These are soooooooo yummy 🙂
I tried this recipe. It didn’t work for me. At all. It wad terribly sticky, until I added so much flour that the flavor was altered. Then, they weren’t soft at all. It was a waste of hours of work. 🙁
This recipe is supposed to be sticky. I just added enough flour to my hands and board to prevent from sticking so it would roll out, like is explained in video. The stickiness of the dough makes for such soft and fluffy rolls! I will make again for Christmas Dinner. Don’t give up – this recipe is amazing.
Practice makes perfect! =) Keep trying!
Yeeeeeeeees!!! Yes!!! Will be saving the recipe for thanksgiving and more. These rolls are so sweet and irresistible. I had them for breakfast and a late night snack.
I have made these a couple of times now and they don’t disappoint. I only make a half batch because there are only 4 people in my family, but they are always gone in a couple hours. This recipe is my favorite! Thank you!
I’m really going to try these for Thanksgiving. they look so yummy. I have a question, can you make them ahead of time and freeze the dough? Then take them out set them on the pan and let them thaw and rise. Just a thought? Thanks.
I’m not sure about freezing the dough but you could make the dough the night before and let them rise overnight. The next day you can form them into rolls, let them rise and pop them in the oven. Just a thought. If you are going to let them rise over night then I would recommend greasing the bowl and the top of the dough and top with a piece of oiled plastic wrap to make sure the top of the dough stays moist and put it in a draft free area like the microwave or oven.
I make the whole recipe, bake, let cool and then place in a freezer bag (when fully cooled) and freeze until ready to use. It only takes about an hour or so to thaw out. Tastes like they just came out of oven if you warm them up, but it really isn’t necessary. I have froze up to a week before needed. I’m sure they would stay fresh for quite some time in the freezer.
Tried it. Came out great. Will make it again and again
This looks great. Luckily I still have some yeast packets so this is going to go great with some fried chicken.
Can I use full cream milk instead of whole milk?
Can I use instant dry yeast? Instead of active dry yeast?
Yes. That’s all I ever use is rapid rise. It just rises faster and you don’t have to proof as long as you have a new package. Just add it straight to the flour.
I made this today, it took over 2hrs to rise in the oven. It didn’t turn out looking fluffy like yours, it looks more like a texture of a bread roll. The rolls baked and seemed like it kind of melted and blending so doesn’t really have that croissant look. But it was still soft and delicious.
Hi i tried making them yesterday. it taste good but not as soft and fluffy..
just want to ask do you need quite abit of flour to the dough to make it less sticky? about how much?
will it affects the texture of the bread? thanks!
The more flour you use, the denser homemade bread or rolls will be, so I wouldn’t suggest that. The stickier the dough, the lighter and fluffier your bread will be.
It’s likely your milk wasn’t warm enough (or too warm) in either case, rising height and time will both be affected. Not warm enough, it doesn’t activate properly. Too warm, and it kills it. It’s really important that it be between 105-115 for active dry yeast.
Can you use bread flour instead of the all purpose? Thanks
Im trying these with bread flour today. Dough is rising now so will let you know how they turn out. Used all my ap flour baking cookies last night.
Bread flour works well with these. Idk how the original is suppose to taste using the AP flour but I made them with bread flour yesterday, it was all i had, and they turned out wonderful.
Mhhh taste so good insted of making sweet dinner rolls i made sausage rolls insted mmh tast so good even with honny butter 😀 you have to try mmh!
OMG!!! Made these for Mothers day and they turned out better than I’d expected!! Absolutely light fluffy and golden brown! They looked like it came from the bakery?!! It was Awesome!! Thank you sooooo much for sharing!! Look forward to baking some other recipes from your blog!!:) Cant wait!
I tried making this, but the doe was so sticky that it got on my hands and stuck to the board. I wasn’t able to roll it up it was so sticky. What did you do so the doe wasn’t so sticky. Maybe it was the amount of flour. I’m not sure. Any suggestions?
I absolutely love this recipe. It had my mouth watering the first time I saw it. I tried making this, but the doe was so sticky that it got on my hands and stuck to the board. I wasn’t able to roll it up it was so sticky. What did you do so the doe wasn’t so sticky. Maybe it was the amount of flour. I’m not sure. Any suggestions?
Tried this recipe for a bbq last weekend. Everyone loved them! They are so good. My 4 year old ate four (even though she probably shouldn’t have). My mother-in-law wants me to make them again this weekend! Thank you 🙂
These are superb, soft and yummy. Got over in no time. Making another batch today.
I love all of your recipes and can’t wait to try this next can the Fleischmans yeast in a container be used and measured out to the 2 1/4 tsp or do you have a packaged brand you use and would recommend? What do you think about freezing these and just wanted to say your gorgeous my dear and proof that beautiful diva women can cook thanks diva! =)
Yummy..Yummy….Yummy. Super soft and tasty. Just made those super rolls. Should make them again.
Thank you so much for the recipe.
I made this for the first time, and it came out awesome!! I followed the recipe exactly. Thanks Monique.
I’m not a bread maker but these came out perfect the first time. I made them for Christmas and they were voted a keeper and went into the Christmas file to have every year. I’ve made them since to give as a thank you. I put them in a round bread pan and they didn’t cook too well in the center so will follow the directions from now on.
I made those rolls and i was in love with it . I have now given 10 friends to try and they all loved it
Girl these rolls these rolls!!!! they are the truth !!!! thank you for sharing!! 🙂
Has anyone tried this recipe with buttermilk instead of whole milk? If so, would you recommend it or not so much?
i used half buttermilk, half 2%. They still tasted great.
Thanks 4 the recipe
I made these rolls a few weeks ago and they were soooooo delicious! My 3 year old daughter couldn’t stop eating them. I plan on making them again today. Thanks for the recipe!
hi I’m from kuwait i made them 2 time my mather say it greeeeeeeeett she love it and thank you veeery much to make my mum happy 🙂
Made this today!! First time my yeast rolls ever came right on the first try. My kids love them! Big hit. Soo happy I found this site
Fantastic! Light and fluffy and you don’t have to knead. I will definitely make them again and again!
Does it have to be unsolted butter?
I came across your site after doing a search for cake pops and I can’t get enough!! I love your funny, easy to understand tutorials; thank you for making it look so easy! You need your own Food Network shows!!
Any examples of a warm place to let it sit??
Next to your stove or oven. Sometimes I will set on the counter right under the ceiling vent for the heater.
I put mine in the cold oven with the oven light on for a little warmth. I stick them in the microwave while I heat the oven to cook them, just to keep them out of the air.
I’ve made them once…fabulous! Making them again this time for a dinner party. However, the first time i made them i used a US to Metric conversion website which i unfortunately lost. This time I’m not too sure whether i made these right… Could you please include metric measurement or a conversion table somewhere around your site! Thanks! 😀
I give this recipe 5 stars. these rolls melt in your mouth. Simply wonderful. Thanks Diva
Thank you so much for all your recipes! Most of all I love your ‘how to’ videos! You’re the best!
Thank you so much for the perfect roll recipe that actually behaves for me (my family was blown away by these when I made them last night!) It was fast and easy and they were both beautiful and delicious – perfect texture! I’m going to reblog this recipe next time I make them (probably every Sunday.) Thanks again!
I made these yesterday; they were a huge hit! They were very popular with my brother 🙂 Looks like I’m making more!
Thank you so much. I got to get the rolling together; however, they were a success. I have found a great recipe. Onto the buttermilk biscuits bites. Blessings to you!
Monique made these last Sunday, my friends & I loved them. Simple simple simple!
Thank you, thank you, thank you! Made these for Thanksgiving and they are all that you said: golden, buttery, squishy, amazing, soft, easy, sweet rolls. No need to look for another roll ever!
Merle
I’ve made Grandma Barb’s yeast rolls the day before so these should work the same. After the dough rises for 2 hours, put in frig until the next day. then continue from there. I asked Monique about the yeast rolls 2 years ago and that’s the point where she said to put in the frig covered with plastic wrap.
Tiffany, I’m verry new to making anything with yeast!! So do I let it raise, then stick it into the refrigerator before punching it?
Let it rise, then put in frig. When you are ready to come back to it, the next day, you punch then roll out.
Hello 🙂 great recipe!! Only thing is that the butter for the honey butter it says softened but in your video you said melted. Mine looks like a paste but I’m sure if I throw it in the microwave, it’ll be just fine! 🙂
I will prepare these for Thanksgiving. Thanks for sharing.
Can half of the dough be frozen when split in half? This looks to make a lot of rolls n I dont need that many lol (I will be big as a house)
I just made these & my sister could not wait for them to come out of the oven. This was so easy and just as great as the other roll recipe from your site. Easy & yummy, what more could you ask for?
I am trying this recipe for Thanksgiving. My daughter is going to love it1
Can I freeze these? If so would it be better to freeze before or after baking?
Just loving everything I look up or see on facebook….keep it coming
Been looking for this roll for years. Thanks. Your site is yum yum good.
Hello. Is it possible to prepare these the day before I bake them? I am in school and need to have some side dishes prepared a day before Thanksgiving.
Can you make these a couple of days ahead of time?
Well i just researched about using dry and instant yeast. So i can use normal instant yeast. Soo i just wanted to ask do i have to change the amount of water added for proofing the yeast? Or do i even use water? Instead i just add it into the ingredients and let it proof once all ingredients combined? Coonfffuuusseeed heelp 😛
Hello Zaiinyy: Here is how to convert US measurement to metric:
240 milliliters. A half-cup equals 120 milliliters, a third-cup equals 80 milliliters and a quarter-cup equals 60 milliliters.
Convert one cup of a common solid ingredient according to the following ratios. One cup of flour equals 150 grams. One cup of white sugar equals 225 grams. One cup of brown sugar is equivalent to 175 grams.
Convert one cup of more common solid ingredients according to the following ratios. One cup of butter weights 225 grams. One cup of raisins is 200 grams. One cup of golden syrup is equivalent to 350 grams. Lastly, one cup of uncooked rice is 200 grams.
Also, it is better to proof it before adding to the ingredients.
Hi i just wanted to ask whether i cam use just yeast instead of dry yeast…and is this in uk conversion? Or us? Because i need it in uk amount. I really want to make them 😛