14 Fluffy Dinner Rolls Recipes That Complete Your Feast

You’ll find 14 reliable dinner roll recipes that suit every meal, from classic buttery yeast rolls to quick drop and vegan options. Follow each recipe for clear ingredients, proofing times, and simple shaping tips, so you get soft, fluffy results every time. Try a no-knead overnight batch for easy prep or make garlic pull-aparts for a crowd; pick one and start mixing—your table will be better for it.

Classic Buttery Yeast Dinner Rolls

Soft, fluffy, buttery yeast dinner rolls that melt in your mouth.

Ingredients:

• 1 cup (240 ml) whole milk, warm (about 105–110°F / 40–43°C)
• 2 1/4 teaspoons (1 packet) active dry yeast
• 1/4 cup (50 g) granulated sugar
• 1/4 cup (56 g) unsalted butter, melted and slightly cooled, plus 2 tablespoons melted for brushing
• 1 large egg, room temperature
• 3 cups (360–380 g) all-purpose flour, plus more if needed
• 1 teaspoon fine salt
• Optional: sea salt or extra melted butter for finishing

How to Make:

1. Warm the milk until it feels warm to the touch (not hot). Stir in the sugar, then sprinkle the yeast over the milk and let sit 5–10 minutes until foamy.
2. In a large bowl, whisk the melted butter and egg together, then add the foamy yeast mixture and stir to combine.
3. Add the flour and salt to the wet ingredients and mix until a soft dough forms. Add a tablespoon of flour at a time if dough is too sticky.
4. Turn the dough onto a lightly floured surface and knead about 6–8 minutes until smooth and elastic (or use a stand mixer with dough hook 4–5 minutes).
5. Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 1 to 1¼ hours.
6. Punch the dough down gently and divide into 12 equal pieces. Shape each piece into a smooth ball by stretching the surface and pinching the seams underneath.
7. Arrange the rolls seam-side down in a greased 9×13-inch pan (or two smaller pans), leaving a little space between them. Cover and let rise until puffy and nearly doubled, about 30–40 minutes.
8. Preheat the oven to 375°F (190°C). Brush the tops with the additional melted butter.
9. Bake for 15–18 minutes, until golden brown on top and the internal temperature reaches about 190°F (88°C) if using a thermometer.
10. Remove from oven and brush again with melted butter or sprinkle with a pinch of sea salt if desired. Let cool a few minutes before serving.

Pull one apart and enjoy — these rolls are perfect warm with butter or alongside any meal!

Honey-Sweetened Parker House Rolls

Soft, buttery Parker House rolls with a touch of honey — classic comfort with a sweet twist.

Ingredients:

• 1 cup whole milk, warm (about 110°F / 43°C)
• 2 tablespoons honey
• 2 1/4 teaspoons (1 packet) active dry yeast
• 4 tablespoons (1/2 stick) unsalted butter, melted plus 2 tablespoons softened for brushing
• 3 tablespoons granulated sugar
• 1 large egg
• 3 to 3 1/2 cups all-purpose flour
• 1 teaspoon salt
• Extra melted butter for brushing after baking
• Optional: coarse sea salt or extra honey for drizzling

How to Make:

1. Warm the milk until lukewarm, stir in the honey until dissolved.
2. Sprinkle the yeast over the milk-honey mixture, let sit 5–10 minutes until foamy.
3. In a bowl, mix melted butter, sugar, and the egg; whisk lightly.
4. Pour the foamy yeast mixture into the butter-egg mixture and stir to combine.
5. Add 2 cups of flour and the salt; stir until a shaggy dough forms.
6. Turn dough onto a lightly floured surface and knead, adding remaining flour 1/4 cup at a time until smooth and elastic (about 6–8 minutes).
7. Place dough in a lightly greased bowl, cover, and let rise in a warm spot until doubled, about 1 to 1 1/2 hours.
8. Punch dough down and divide into 12 equal pieces; shape each into a smooth ball.
9. Flatten each ball slightly and fold or press into the classic Parker House shape (fold in half or press one side over the other).
10. Arrange rolls close together in a greased 9×13-inch pan, cover, and let rise until puffy, about 30–45 minutes.
11. Preheat oven to 375°F (190°C).
12. Brush tops with softened butter and bake 18–22 minutes until golden brown.
13. Remove from oven and immediately brush with more melted butter; if desired, sprinkle a little coarse sea salt or drizzle extra honey.
14. Let cool slightly in the pan, then serve warm.

Enjoy these honey-sweet Parker House rolls warm — they’re irresistible with extra butter or a drizzle of honey!

No-Knead Overnight Fluffy Rolls

Fluffy, pillowy dinner rolls you mix tonight and bake tomorrow—no kneading required!

Ingredients:

• 1 cup (240 ml) warm milk (about 105–115°F / 40–46°C)
• 1/3 cup (67 g) granulated sugar
• 2 1/4 tsp (1 packet / 7 g) active dry yeast
• 1/4 cup (56 g) unsalted butter, melted and slightly cooled
• 1 large egg
• 3 1/2 to 4 cups (420–480 g) all-purpose flour
• 1 1/2 tsp salt
• 2 tbsp (28 g) melted butter for brushing (optional)

How to Make:

1. In a large bowl, whisk the warm milk and sugar until the sugar dissolves.
2. Sprinkle the yeast over the milk, wait 5–7 minutes until foamy.
3. Stir in the melted butter and egg until combined.
4. Add 2 cups of the flour and the salt, stir until incorporated.
5. Gradually add remaining flour, 1/2 cup at a time, mixing until a soft, slightly sticky dough forms—do not knead.
6. Cover the bowl tightly with plastic wrap or a lid and refrigerate overnight (8–12 hours) for a slow rise.
7. The next morning, remove the dough and let sit at room temperature 30–45 minutes to take the chill off.
8. Lightly flour your work surface and gently turn the dough out; divide into 12 equal pieces using a bench scraper or knife.
9. Shape each piece into a smooth ball by tucking edges under and rolling gently in your palms.
10. Place the rolls in a greased 9×13-inch pan or two 8-inch round pans, leaving a little space between each.
11. Cover loosely and let rise in a warm spot until nearly doubled, about 45–60 minutes.
12. Preheat the oven to 375°F (190°C).
13. Optional: brush the tops with melted butter for a golden finish.
14. Bake 15–18 minutes, until tops are golden brown and a skewer inserted into the center comes out clean.
15. Remove from oven and brush with remaining melted butter if desired; let cool slightly before serving.

Enjoy warm—these no-knead rolls are irresistibly soft and perfect for any meal!

Milk-Bread Soft Dinner Rolls

Creamy, pillowy milk-bread dinner rolls that melt in your mouth.

Ingredients:

• 1 cup (240 ml) warm milk (around 110°F/43°C)
• 2 1/4 tsp (1 packet) active dry yeast
• 1/4 cup (50 g) granulated sugar
• 1 large egg, room temperature
• 3 tbsp (45 g) unsalted butter, melted and cooled
• 3 cups (360–380 g) all-purpose flour, plus extra for dusting
• 1 tsp fine salt
• 2 tbsp milk or melted butter for brushing after baking
• Optional: 1 tbsp honey for a slightly sweeter crust

How to Make:

1. Warm the milk until it feels pleasantly warm (not hot). Stir in the yeast and 1 tsp of the sugar. Let sit 5–10 minutes until foamy.
2. In a mixing bowl, whisk together the remaining sugar, egg, melted butter, and optional honey until combined.
3. Add the foamy milk-yeast mixture to the bowl and mix briefly.
4. In a separate bowl, whisk the flour and salt, then add to the wet ingredients a little at a time.
5. Stir with a spoon until a shaggy dough forms, then turn onto a lightly floured surface.
6. Knead for 6–8 minutes by hand (or 4–5 minutes in a stand mixer with a dough hook) until the dough is smooth and slightly tacky.
7. Shape the dough into a ball and place in a lightly greased bowl. Cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 1 to 1¼ hours.
8. Punch down the dough gently and divide into 12 equal pieces. Shape each piece into a smooth ball by folding edges under and rolling on the counter.
9. Arrange the rolls in a greased 9×13-inch (or similar) baking pan, leaving small gaps between them. Cover and let rise again until nearly doubled, about 30–40 minutes.
10. Preheat the oven to 350°F (175°C).
11. Brush the tops with a little milk or melted butter for a soft, shiny crust.
12. Bake for 18–22 minutes, until the tops are golden brown and the internal temperature is about 190°F (88°C).
13. Remove from oven and brush again with warm butter if desired. Let cool for 5 minutes in the pan, then transfer to a rack or serve warm.

Enjoy these soft, buttery milk rolls warm — perfect with dinner or slathered in jam for breakfast!

Garlic Herb Pull-Apart Rolls

Garlic Herb Pull-Apart Rolls — soft, buttery rolls that pull apart easily and burst with garlicky herb goodness.

Ingredients:

• 1 cup warm milk (about 110°F / 43°C)
• 2 1/4 tsp active dry yeast (one 7g packet)
• 2 tbsp granulated sugar
• 3 tbsp unsalted butter, melted (plus 2 tbsp softened for brushing)
• 1 large egg
• 3 cups all-purpose flour (plus extra for dusting)
• 1 tsp salt
• 4 cloves garlic, minced
• 2 tbsp fresh parsley, finely chopped (or 2 tsp dried)
• 1 tbsp fresh chives, chopped (optional)
• 1 tsp dried oregano or thyme (optional)
• 2 tbsp olive oil or melted butter (for herb mixture)
• Coarse sea salt or flaky salt for sprinkling (optional)

How to Make:

1. Warm the milk until lukewarm (about 110°F) and stir in the sugar and yeast. Let sit 5–10 minutes until foamy.
2. In a bowl, whisk the melted butter and egg, then add the foamy yeast mixture and mix.
3. In a large bowl combine the flour and salt; pour the wet ingredients in and stir until a shaggy dough forms.
4. Turn the dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic (or use a stand mixer with a dough hook for 5 minutes).
5. Place the dough in a lightly oiled bowl, cover, and let rise in a warm spot until doubled, about 1–1½ hours.
6. While dough rises, mix minced garlic, chopped herbs, olive oil (or melted butter), and a pinch of salt in a small bowl; set aside.
7. Punch down the risen dough and divide into 12–16 equal pieces (for medium rolls, 12; for smaller, 16).
8. Roll each piece into a ball and arrange them close together in a greased 9×13-inch baking pan or a round 10-inch pan, placing them seam-side down.
9. Brush the tops generously with the garlic-herb mixture, making sure some drips between the rolls for flavor.
10. Cover the pan loosely and let the rolls rise 30–40 minutes until puffy.
11. Preheat the oven to 375°F (190°C).
12. Brush the rolls one more time with the remaining softened butter and sprinkle with coarse or flaky salt if using.
13. Bake for 18–22 minutes until golden brown on top and cooked through.
14. Remove from oven and brush again with any leftover herb butter; let cool a few minutes, then pull apart and serve warm.

Enjoy these irresistibly soft, garlicky pull-apart rolls — perfect for dinner, dipping, or stealing one (or three) straight from the pan.

Potato-Enriched Pillow Rolls

Pillow-Soft Potato Rolls — tender, fluffy rolls with the cozy comfort of mashed potatoes.

Ingredients:

• 1 cup mashed potatoes (about 8 oz), cooled and smooth
• 1/2 cup whole milk, warm (about 105–115°F / 40–46°C)
• 2 1/4 tsp (1 packet) active dry yeast
• 3 tbsp granulated sugar
• 4 tbsp unsalted butter, melted and slightly cooled (plus extra for brushing)
• 1 large egg, room temperature
• 3 1/2 to 4 cups all-purpose flour (start with 3 1/2)
• 1 1/2 tsp fine sea salt
• Optional: sesame seeds or coarse sea salt for topping

How to Make:

1. Warm the milk until just warm to the touch, then stir in the sugar and sprinkle the yeast over the surface. Let sit 5–7 minutes until foamy.
2. In a large bowl combine the cooled mashed potatoes, melted butter and egg; mix until smooth.
3. Pour the foamy yeast mixture into the potato mixture and stir to combine.
4. Add 3 1/2 cups flour and the salt; mix with a wooden spoon or dough hook until a shaggy dough forms.
5. Turn the dough out onto a lightly floured surface and knead 6–8 minutes, adding up to 1/2 cup more flour as needed, until soft, smooth and slightly tacky.
6. Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm spot until doubled, about 60–75 minutes.
7. Punch the dough down gently and divide into 12 equal pieces (about 2.5–3 oz each). Shape each piece into a tight ball by tucking edges underneath.
8. Arrange the rolls in a greased 9×13-inch pan (or two round pans), leaving small gaps between them. Cover and let rise until puffy and nearly doubled, about 30–40 minutes.
9. Preheat the oven to 375°F (190°C). If desired, brush tops with melted butter and sprinkle sesame seeds or coarse salt.
10. Bake for 18–22 minutes, until tops are golden brown and rolls sound hollow when tapped.
11. Brush hot rolls with a little more butter and let cool slightly before serving.

These potato-enriched pillow rolls are perfect warm with butter — soft, fluffy, and impossible to resist.

Brioche-Style Dinner Rolls

Light, buttery brioche-style dinner rolls that melt in your mouth.

Ingredients:

• 3 1/2 cups (420 g) all-purpose flour, plus extra for dusting
• 1/4 cup (50 g) granulated sugar
• 2 1/4 tsp (1 packet / 7 g) active dry yeast
• 1 tsp fine salt
• 3/4 cup (180 ml) warm whole milk (about 105–110°F / 40–43°C)
• 3 large eggs, room temperature (2 for dough + 1 for egg wash)
• 10 tbsp (140 g) unsalted butter, softened and cut into pieces
• 2 tbsp neutral oil (optional, for a softer crust)
• 1 tbsp honey or maple syrup (optional, for a hint of sweetness)
• 1 egg beaten with 1 tbsp water (egg wash)
• Melted butter for brushing after baking

How to Make:

1. Warm the milk until it feels slightly hot to the touch (about 105–110°F). Stir in the yeast and 1 tsp sugar; let sit 5–10 minutes until foamy.
2. In a large bowl, whisk together the flour, remaining sugar, and salt.
3. Beat two eggs and add them to the yeast mixture along with the optional honey/maple and oil; mix to combine.
4. Pour the wet ingredients into the dry and stir with a wooden spoon or dough hook until a shaggy dough forms.
5. Add the softened butter a few pieces at a time, kneading (by machine on medium speed or by hand) until each addition is incorporated and the dough is smooth, elastic, and slightly tacky—about 8–12 minutes.
6. Transfer the dough to a lightly oiled bowl, cover, and let rise in a warm place until doubled, about 1–1.5 hours.
7. Gently punch the dough down and turn it onto a lightly floured surface; divide into 12 equal pieces (about 60–70 g each).
8. Shape each piece into a tight ball by tucking edges under and rolling on the counter; place balls in a greased 9×13-inch pan or two round 8-inch pans, spacing slightly apart.
9. Cover and let the rolls rise until puffy and nearly doubled, about 45–60 minutes.
10. Preheat the oven to 375°F (190°C). Beat the remaining egg with 1 tbsp water and gently brush over the tops.
11. Bake for 18–22 minutes, until tops are deep golden brown and the internal temperature reaches about 190°F (88°C).
12. Remove from oven and immediately brush with melted butter; let cool slightly before serving.

Enjoy warm for the best, buttery experience—perfect with butter, jam, or alongside any meal.

Whole Wheat Fluffy Rolls

Whole Wheat Fluffy Rolls — wholesome, soft rolls with a tender crumb and nutty flavor.

Ingredients:

• 2 cups warm milk (about 110°F / 43°C)
• 1/4 cup honey or maple syrup
• 2 1/4 tsp (1 packet) active dry yeast
• 3 tbsp unsalted butter, melted
• 1 large egg
• 2 cups whole wheat flour
• 1 1/2 to 2 cups all-purpose flour (plus extra for dusting)
• 1 1/2 tsp salt
• 1 tbsp essential wheat gluten (optional — helps lightness)
• 1–2 tbsp olive oil or melted butter for brushing

How to Make:

1. Warm the milk to about 110°F and stir in the honey. Sprinkle the yeast over the milk, let sit 5–10 minutes until foamy.
2. In a large bowl whisk the melted butter and egg, then pour in the activated yeast mixture and stir to combine.
3. Add the whole wheat flour, 1 cup of the all-purpose flour, salt, and essential wheat gluten if using. Stir until a shaggy dough forms.
4. Turn the dough onto a lightly floured surface and gradually add remaining all-purpose flour, kneading about 6–8 minutes until the dough is smooth, slightly tacky, and elastic.
5. Place the dough in a lightly oiled bowl, cover with a damp towel or plastic wrap, and let rise in a warm place until doubled, about 1 to 1 1/2 hours.
6. Punch the dough down gently, divide into 12 equal pieces, and shape each into a smooth ball. Place balls into a greased 9×13-inch pan or two round pans, spaced evenly.
7. Cover the pan and let the rolls rise a second time until puffy and nearly doubled, about 30–45 minutes.
8. Preheat the oven to 375°F (190°C). Brush the tops with olive oil or melted butter.
9. Bake for 18–22 minutes, until the tops are golden brown and an internal temp reads about 190°F (88°C) if checked.
10. Remove from oven and brush once more with butter if desired. Let cool slightly in the pan for 10 minutes, then transfer to a wire rack or serve warm.

Enjoy these tender, wholesome whole wheat rolls warm with butter — perfect for dinner or as sandwich buns!

Buttermilk Tangy Dinner Rolls

Soft, tangy buttermilk dinner rolls that pull apart like a warm hug.

Ingredients:

• 1 cup (240 ml) warm milk (about 110°F / 43°C)
• 1/2 cup (120 ml) buttermilk, room temperature
• 1/4 cup (50 g) granulated sugar
• 2 1/4 teaspoons (1 packet / 7 g) active dry yeast
• 4 tablespoons (56 g) unsalted butter, melted + extra for brushing
• 1 large egg
• 3 to 3 1/2 cups (360–420 g) all-purpose flour
• 1 teaspoon salt

How to Make:

1. In a large bowl, stir warm milk, buttermilk, and sugar until the sugar begins to dissolve.
2. Sprinkle the yeast over the top, wait 5 minutes until foamy.
3. Whisk in the melted butter and egg until combined.
4. Add 2 cups of flour and the salt; mix until a shaggy dough forms.
5. Gradually add remaining flour, 1/4 cup at a time, until the dough is soft and slightly sticky but pulls away from the bowl.
6. Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic.
7. Place the dough in a lightly oiled bowl, cover, and let rise in a warm spot until doubled, about 1 to 1¼ hours.
8. Punch the dough down and divide into 12 equal pieces; shape each into a tight ball.
9. Arrange the rolls seam-side down in a greased 9×13-inch pan, leaving a little space between them.
10. Cover and let the rolls rise again until puffy and nearly doubled, about 30–45 minutes.
11. Preheat the oven to 375°F (190°C).
12. Brush the tops lightly with melted butter.
13. Bake for 15–18 minutes, until golden brown on top and cooked through.
14. Remove from oven and brush again with butter; cool slightly in the pan for 5 minutes.
15. Serve warm and pull apart—these rolls are best fresh and buttery.

Enjoy the tangy, pillowy goodness with butter or your favorite spread!

Sweet Hawaiian King-Style Rolls

Soft, pillowy sweet rolls with a tropical twist — perfect for brunch or alongside dinner.

Ingredients:

• 1 cup warm whole milk (110–115°F / 43–46°C)
• 1/3 cup pineapple juice, room temperature
• 1/3 cup granulated sugar
• 1/4 cup unsalted butter, melted and cooled
• 1 large egg, room temperature
• 3 1/2 to 4 cups all-purpose flour
• 1 packet (2 1/4 tsp) active dry yeast
• 1 tsp salt
• 2 tbsp honey (optional, for extra sheen/sweetness)
• 2 tbsp softened butter for brushing
• Optional: sesame seeds for sprinkling

How to Make:

1. In a large bowl, whisk warm milk, pineapple juice, sugar, and melted butter until sugar begins to dissolve.
2. Sprinkle the yeast over the warm liquid and let sit 5–7 minutes until foamy.
3. Stir in the egg and honey (if using).
4. Add 2 cups of flour and the salt; mix until combined.
5. Gradually add remaining flour, 1/2 cup at a time, until a soft, slightly sticky dough forms.
6. Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic.
7. Place dough in a lightly oiled bowl, cover with plastic wrap or a towel, and let rise in a warm place about 1–1½ hours, until doubled.
8. Punch down the dough and divide into 12–16 equal pieces. Shape each piece into a smooth ball.
9. Arrange balls close together in a greased 9×13-inch pan (or two round pans) so sides touch.
10. Cover and let rise again 30–45 minutes until puffy and nearly doubled.
11. Preheat oven to 350°F (175°C). Brush tops with softened butter and sprinkle with sesame seeds if desired.
12. Bake 18–22 minutes until golden brown on top and cooked through.
13. Remove from oven and brush with additional butter for shine and extra flavor. Cool slightly before serving.

These sweet Hawaiian king-style rolls are irresistibly soft — pull one apart and enjoy that tropical, buttery goodness!

Sourdough Starter Dinner Rolls

Soft Sourdough Starter Dinner Rolls — tangy, pillowy rolls with a golden crust.

Ingredients:

• 1 cup (240 g) active sourdough starter (fed and bubbly)
• 1 cup (240 ml) warm milk (about 95°F / 35°C)
• 2 tablespoons (25 g) granulated sugar
• 3 tablespoons (42 g) unsalted butter, melted and slightly cooled
• 1 large egg
• 3 to 3 1/2 cups (360–420 g) all-purpose flour
• 1 1/2 teaspoons kosher salt
• 1 teaspoon instant yeast (optional — speeds rise and adds extra lift)
• Extra melted butter for brushing
• Coarse sea salt or sesame seeds for sprinkling (optional)

How to Make:

1. Stir the active sourdough starter into the warm milk until smooth.
2. Add the sugar, melted butter, and egg; mix until combined.
3. In a large bowl, whisk together 3 cups flour, salt, and instant yeast if using.
4. Pour the wet mixture into the dry ingredients and stir until a shaggy dough forms.
5. Turn the dough onto a lightly floured surface and knead about 8–10 minutes, adding up to 1/2 cup more flour if sticky, until smooth and elastic.
6. Place the dough in a lightly oiled bowl, cover, and let rise at room temperature about 2–3 hours, or until noticeably puffed (if using yeast, it will rise faster).
7. Gently deflate the dough and divide it into 12 equal pieces; shape each into a smooth ball.
8. Arrange the rolls in a greased 9×13-inch baking pan, leaving a little space for expansion.
9. Cover and let the rolls proof 45–60 minutes at room temperature, or refrigerate overnight for a slower, tangier proof.
10. Preheat the oven to 375°F (190°C). Brush the rolls with melted butter and sprinkle with coarse salt or seeds if desired.
11. Bake for 18–22 minutes, until the tops are golden brown and the rolls sound hollow when tapped.
12. Remove from the oven and brush with more melted butter; let cool slightly before serving.

Enjoy these warm, tangy-soft sourdough rolls with butter — perfect for dinner or any cozy meal!

Vegan Oil-Based Soft Rolls

Light, pillowy vegan rolls made with oil — soft, simple, and perfect for any meal.

Ingredients:

• 3 1/2 cups (420 g) all-purpose flour, plus extra for dusting
• 2 1/4 tsp (1 packet / 7 g) active dry yeast
• 1/4 cup (50 g) granulated sugar
• 1 tsp salt
• 1 cup (240 ml) warm water (105–115°F / 40–46°C)
• 1/3 cup (80 ml) neutral oil (vegetable, canola, or light olive oil)
• 1/4 cup (60 ml) unsweetened plant milk (soy, almond, oat), warmed
• 1 tbsp apple cider vinegar or lemon juice
• Optional: 1–2 tbsp melted vegan butter or extra oil for brushing
• Optional: sesame seeds or flaky salt for topping

How to Make:

1. In a small bowl, stir the warm water and sugar until dissolved, then sprinkle the yeast over the top. Let sit 5–10 minutes until foamy.
2. In a large bowl, whisk together the flour and salt.
3. Stir the warmed plant milk and vinegar into the oil.
4. Pour the foamy yeast mixture and the oil/milk mixture into the flour.
5. Mix with a spoon or dough hook until a soft dough forms, about 2–3 minutes.
6. Turn the dough onto a lightly floured surface and knead 5–7 minutes until smooth and slightly elastic (or knead 4–5 minutes in a mixer).
7. Place the dough in a lightly oiled bowl, cover with a clean towel or plastic wrap, and let rise in a warm place until doubled, about 1 to 1 1/2 hours.
8. Punch down the dough gently and divide into 12 equal pieces for medium rolls (or 8 for larger rolls).
9. Shape each piece into a smooth ball by tucking edges underneath and rolling on the counter.
10. Arrange the rolls in a greased 9×13-inch pan or on a baking sheet about 1 inch apart. Cover and let rise until puffy, about 30–45 minutes.
11. Preheat the oven to 375°F (190°C) during the last 10 minutes of the second rise.
12. Brush the tops lightly with melted vegan butter or oil and sprinkle with sesame seeds or flaky salt if using.
13. Bake for 15–20 minutes, until the tops are golden brown and the rolls sound hollow when tapped.
14. Remove from oven and brush again with butter or oil if you like, then let cool a few minutes before serving.

Enjoy these soft, vegan oil rolls warm with your favorite spread — irresistibly tender and perfect for dunking, sopping, or sandwiching.

Quick Baking Powder Drop Rolls

Quick Baking Powder Drop Rolls — light, fluffy rolls ready in under 30 minutes!

Ingredients:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 2 tablespoons sugar
• 3 tablespoons cold unsalted butter, cut into small pieces
• 1 cup milk (whole or 2%)
• 1 large egg
• 1 tablespoon melted butter (for brushing)

How to Make:

1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment or grease it lightly.
2. In a large bowl, whisk together the flour, baking powder, salt, and sugar.
3. Cut the cold butter into the dry ingredients with a pastry cutter or fork until mixture resembles coarse crumbs.
4. In a small bowl, whisk the milk and egg together.
5. Pour the wet mixture into the dry ingredients and stir just until a soft, slightly sticky dough forms — don’t overmix.
6. Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 1–2 inches apart.
7. Brush the tops lightly with melted butter for a golden finish.
8. Bake for 12–15 minutes, or until the rolls are puffed and golden brown on top.
9. Remove from oven and brush again with any remaining melted butter.
10. Let cool a few minutes, then serve warm.

Enjoy these quick, tender drop rolls with butter, jam, or your favorite dinner!

Cheese-Stuffed Fluffy Rolls

Cheese-Stuffed Fluffy Rolls: soft, pillowy buns hiding a gooey cheesy surprise in every bite.

Ingredients:

• 3 1/2 cups (420 g) all-purpose flour
• 2 1/4 tsp (1 packet) active dry yeast
• 1 cup (240 ml) warm milk (about 105–115°F / 40–46°C)
• 1/4 cup (50 g) granulated sugar
• 1/4 cup (60 g) unsalted butter, melted + extra for brushing
• 1 large egg
• 1 tsp salt
• 1–1 1/2 cups (150–200 g) shredded cheese (cheddar, mozzarella, or a mix)
• Optional: 1 tsp garlic powder or chopped fresh herbs for sprinkling

How to Make:

1. Warm the milk until comfortably warm, stir in the sugar and yeast, and let sit 5–10 minutes until foamy.
2. In a large bowl combine the flour and salt.
3. Whisk the egg into the melted butter, then add the egg-butter mixture and the foamy yeast mixture to the flour.
4. Stir until a shaggy dough forms, then turn onto a lightly floured surface and knead about 8–10 minutes until smooth and elastic (or use a stand mixer with dough hook 5–7 minutes).
5. Place the dough in a lightly oiled bowl, cover, and let rise in a warm place until doubled, about 1–1 1/2 hours.
6. Punch down the dough and divide into 12 equal pieces.
7. Flatten each piece into a small disk, place about 1–2 tablespoons of shredded cheese in the center, then pinch and seal the edges to form a smooth ball, tucking any seams underneath.
8. Place the stuffed rolls seam-side down in a greased 9×13-inch pan or on a baking sheet, leaving a little space between them.
9. Cover the rolls and let rise 30–40 minutes until puffy.
10. Preheat the oven to 375°F (190°C). Brush the tops with a little melted butter and sprinkle garlic powder or herbs if using.
11. Bake 15–20 minutes until golden brown on top and cooked through.
12. Remove from the oven and brush again with melted butter; let cool a few minutes before serving.

Pull one apart and enjoy the melty, cheesy center — perfect warm with butter or your favorite dip!

Conclusion

You’ve got 14 solid roll recipes to pick from, so choose one that fits your time and taste. Want something easy and fast, or a soft, overnight loaf? Follow the ingredients and rise times, shape the dough gently, and bake until golden. Cool briefly, brush with butter if you like, and serve warm. Store leftovers in an airtight bag for two days or freeze for longer. Reheat before serving.