Soft Dinner Rolls for Holiday Dinners (Make-Ahead Option)

By Warm Oven Bakes Editorial Team · Updated 1 November 2026

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Warm, buttery dinner rolls make any holiday meal feel special. These are soft and pull-apart tender, with golden tops brushed with butter. Milk, butter, a little sugar and an egg give them a rich, fluffy crumb.

They take a few hours from start to finish, but most of that is hands-off rising time. There are also overnight and freezer options so you're not baking bread while the turkey roasts.

Ingredients

Makes 15 rolls (9x13-inch pan):

• 1 cup (240 ml) whole milk
• 1/4 cup (57 g) unsalted butter, plus 2 tbsp melted for brushing
• 1/4 cup (50 g) granulated sugar
• 2 1/4 tsp (1 packet, 7 g) instant or active dry yeast
• 1 large egg, room temperature
• 1 tsp fine salt
• 3 1/2 to 4 cups (440 to 500 g) all-purpose or bread flour

Instructions

1. Warm the milk and butter. Heat the milk and 1/4 cup butter until the butter melts. Let it cool to warm, about 105 to 110°F (40 to 43°C). It should feel warm, not hot, on your wrist. Liquid that's too hot can kill the yeast.
2. Activate the yeast. Pour the milk mixture into a large bowl and stir in the sugar and yeast. If using active dry yeast, wait 5 to 10 minutes until it looks foamy. Instant yeast doesn't need to wait.
3. Mix the dough. Add the egg, salt and 3 1/2 cups (440 g) flour. Stir until a shaggy dough forms.
4. Knead. Knead by hand on a lightly floured surface for 8 to 10 minutes, or with a stand mixer and dough hook for 5 to 6 minutes on medium-low. Add more flour a tablespoon at a time only if the dough is very sticky. It should be soft, smooth and slightly tacky.
5. First rise. Place the dough in a lightly oiled bowl, cover, and let it rise in a warm spot for 1 to 1 1/2 hours, until doubled.
6. Shape. Grease a 9x13-inch pan. Punch down the dough and divide it into 15 equal pieces (about 55 to 60 g each; a kitchen scale makes this easy). Shape each into a smooth ball by pulling the edges underneath, then rolling it under your cupped hand on the counter. Arrange in the pan, 3 rows of 5.
7. Second rise. Cover and let rise 45 to 60 minutes, until puffy and touching.
8. Heat the oven to 350°F (175°C) during the second rise.
9. Bake for 20 to 25 minutes, until golden brown on top. The center of a middle roll should read about 190°F (88°C) on an instant-read thermometer.
10. Brush with butter as soon as they come out of the oven. Serve warm.

How to tell when dough has risen enough

Press a floured finger about 1/2 inch into the dough. If the dent springs back slowly and only partly, it's ready. If it springs back right away, give it more time. If it doesn't spring back at all, it may be over-risen; bake it soon.

Rising time depends on room temperature. A cool winter kitchen can take much longer. A turned-off oven with the light on is a good warm spot.

Make-ahead options

Overnight in the fridge: after shaping the rolls in the pan, cover tightly and refrigerate for up to 18 hours. The next day, let them sit at room temperature for 1 to 2 hours until puffy, then bake as normal.

Freeze unbaked: after shaping, freeze the pan, well wrapped, for up to 1 month. Thaw overnight in the fridge, then let rise at room temperature for 2 to 3 hours before baking.

Freeze baked: cool completely, wrap well and freeze up to 3 months. Reheat, covered with foil, at 325°F (165°C) for 10 to 15 minutes.

Tips for soft, fluffy rolls

Don't add too much flour. A slightly tacky dough makes softer rolls. Measure flour carefully; see how to measure flour correctly.

Shape tight balls. Surface tension helps the rolls rise up instead of spreading out.

Bake them close together. Rolls baked touching rise taller and stay soft on the sides.

Brush with butter right away. It softens the crust and adds flavor.

Variations

• Honey butter rolls: brush the hot rolls with 2 tbsp melted butter mixed with 1 tbsp honey and a pinch of flaky salt.
• Garlic herb: add 1 tsp garlic powder and 1 tbsp chopped parsley to the melted butter for brushing.
• Whole wheat: replace up to 1 cup of the flour with whole wheat flour. The dough may need a little more milk.

If you love easy yeast bread, try our no-knead bread too.

Shaping options

• Pan rolls: 15 balls in a 9x13 pan, as above. Soft sides, easy to pull apart.
• Knot rolls: roll each piece into an 8-inch rope and tie a loose knot. Bake on a parchment-lined sheet, 2 inches apart.
• Cloverleaf rolls: divide each piece into 3 small balls and place them together in a greased muffin cup.
• Slider buns: make 20 smaller pieces and flatten them slightly. Bake for 15 to 18 minutes.

Rolls baked apart on a sheet have more crust and bake a few minutes faster than rolls crowded in a pan.

Read next: How to Measure Flour Correctly (and Why It Changes Everything) →