Follow these step-by-step instructions carefully to create the fluffiest, most delicious homemade dinner rolls you’ve ever tasted. Don’t be intimidated – with a little patience and attention to detail, you’ll be rewarded with bakery-quality rolls right in your own kitchen.

Step 1: Activating the Yeast

In a large mixing bowl or the bowl of a stand mixer, combine the warm milk and warm water. It’s important that the liquids are warm, but not hot. Aim for lukewarm to the touch, around 105-115°F (40-46°C). This temperature range is ideal for yeast activation. Add the granulated sugar and instant yeast to the warm liquids. Gently stir to combine and let it sit for 5-10 minutes. This step, often called “proofing” the yeast, ensures that your yeast is active and ready to work its magic. You’ll know it’s ready when the mixture becomes slightly foamy or bubbly on top.

Step 2: Combining Dry Ingredients

While the yeast is activating, in a separate large bowl, whisk together the all-purpose flour and salt. Whisking helps to aerate the flour and evenly distribute the salt throughout, ensuring consistent flavor in your rolls. Set this bowl of dry ingredients aside.

Step 3: Making the Dough

Once the yeast mixture is foamy, it’s time to combine the wet and dry ingredients. If using a stand mixer, attach the dough hook. Pour the dry ingredients into the bowl with the yeast mixture. Start mixing on low speed until the dough just comes together. It will initially look shaggy and a bit sticky, which is perfectly normal.

Step 4: Kneading the Dough

Increase the mixer speed to medium-low and knead the dough for 8-10 minutes. If kneading by hand, turn the dough out onto a lightly floured surface and knead for 10-12 minutes. Kneading develops the gluten in the flour, which is essential for creating the structure and chewiness of the rolls. The dough is properly kneaded when it becomes smooth, elastic, and slightly tacky to the touch. It should pull away from the sides of the bowl (or your hands) and spring back when gently poked.

Step 5: First Rise (Bulk Fermentation)

Lightly grease a large bowl with butter or cooking spray. Form the kneaded dough into a smooth ball and place it in the greased bowl, turning to coat all sides with the grease. This prevents the dough from drying out during the rising process. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Place the bowl in a warm, draft-free place to rise for 1-1.5 hours, or until the dough has doubled in size. A warm oven (turned off!) or a slightly warm spot in your kitchen works well. This first rise, also known as bulk fermentation, allows the yeast to work and develop flavor in the dough.

Step 6: Punching Down and Shaping the Dough

Once the dough has doubled, gently punch it down to release the air. Turn the dough out onto a lightly floured surface. Divide the dough into equal portions. For standard-sized dinner rolls, aim for about 12-15 rolls. You can use a kitchen scale for precise measurements, aiming for roughly 2-2.5 ounces (55-70 grams) per roll, or simply eyeball it for evenly sized portions.

To shape the rolls, take each portion of dough and gently stretch and tuck the edges underneath to form a smooth ball. Pinch the bottom seam to seal it. This creates surface tension, which helps the rolls rise beautifully and evenly in the oven.

Step 7: Second Rise (Proofing)

Grease a 9×13 inch baking pan or a similar-sized baking dish. Arrange the shaped rolls in the prepared pan, leaving a little space between each roll to allow for expansion during the second rise and baking. Cover the pan loosely with plastic wrap or a clean kitchen towel. Place the pan in a warm, draft-free place to rise again for 30-45 minutes, or until the rolls have nearly doubled in size and are puffy. This second rise, called proofing, is crucial for achieving the ultimate fluffiness in your rolls.

Step 8: Baking the Rolls

Preheat your oven to 375°F (190°C). While the oven is preheating, gently brush the tops of the rolls with melted butter. This adds flavor, color, and a beautiful sheen to the finished rolls. Bake the rolls in the preheated oven for 18-22 minutes, or until they are golden brown on top and sound hollow when tapped lightly on the bottom. Keep an eye on them towards the end of baking to prevent over-browning.

Step 9: Cooling and Serving

Once baked, remove the rolls from the oven and let them cool in the pan for a few minutes. Brush the tops again with melted butter for extra flavor and softness (optional, but highly recommended!). Transfer the warm dinner rolls to a wire rack to cool slightly before serving. They are best enjoyed warm, straight from the oven, with a generous pat of butter or your favorite spread.