Small Batch Soft Dinner Rolls || Fresh, Fluffy & Easy to Make

Skip the same old store-bought rolls! This small batch dinner roll recipe gives you bakery-style softness and flavour. Perfect for serving alongside soups, salads, or any holiday meals.

With their buttery aroma and soft and pillowy inside, these dinner rolls are a delicious addition to your dinner table. Make them fresh for Sunday supper, or the perfect meal prep for sandwiches for the week.

If you’re craving homemade soft rolls but don’t need a full dozen, this is the recipe for you! They are so simple to make, you’ll never go back to store bought again!

Whether you’re new to bread baking or just want a no-stress recipe, these rolls bake up perfectly every time! Flavourful, soft, and perfectly soak up any extra gravy left behind on your plate. They make a great left-overs sandwich too!

How to store small batch dinner rolls

Room temperature

• Allow the rolls to cool to room temperature
• Place leftovers in an airtight container or cover completely with plastic wrap.
• Store at room temperature for up to 3 days.

Fridge

This method tends to dry out fresh baked bread quickly. However if you want to store your rolls in the fridge for longer storage,

• Allow the rolls to cool to room temperature
• Wrap rolls completely in plastic wrap or store in an airtight container.
• Store in the fridge for up to 5 days
• Warm the rolls in the oven or microwave before serving.

Freezer

• Allow the rolls to cool to room temperature
• Wrap each roll individually in plastic wrap.
• Place in a freezer-safe container or freezer bag
• Store in the freezer for up to 3 months.
• Thaw at room temperature or reheat in a 300°F (150°C) oven for 10–15 minutes before serving.

Can I make dinner rolls ahead of time?

The nice thing about these small batch dinner rolls, is that you can make the dough the day before. Form them into rolls and place in your pan to have their final rise in the refrigerator overnight. The cold temperature slows down the time needed for the bread to rise. Take them out and bake fresh the next day!

Can from scratch dinner roll dough be frozen?

Yes they can!

How to freeze dinner roll dough- Freeze the dough after you have shaped the dinner rolls but before the final rise. Place them on a baking sheet and freeze for a few hours. Once frozen, transfer to a freezer bag and store in the freezer.

When you are ready to use the dough, let it defrost at room temperature, in a buttered casserole dish. It will take about 5 hours to defrost and do the final rise. Then continue on to baking.

Can I make dinner rolls by hand?

You can make these by hand, with just a bowl and some arm muscle!

Mix all of the ingredients, in the order listed, in the bowl. When it comes together, tip the dough out onto the counter and knead for about 8-10 minutes.

I knead my dough by folding it over on itself, then pressing down and away from myself, with the heal of my hand. Rotate the dough, fold and press again. Repeat until the dough is smooth and elastic.

This may be a little bit more work on your part, but no special equipment is required!

Can I make dinner roll dough in a bread machine?

Yes you can!

Place the ingredients in the pan of your bread machine and turn it onto the dough setting.

When the cycle is done, you will be at the step of splitting and shaping the dinner rolls. Follow the same dinner roll recipe instructions.

Enriched dough

What makes small batch dinner rolls so soft? They are made with an enriched dough. This makes bread soft and pillowy!

An enriched dough, like in this recipe, is made with milk, eggs, and butter added in. These added fats make a soft, tender, pillowy bread.

How to know when the dinner rolls are done?

They will be golden brown on the top. When you tap on the top, they will sound light and hollow. The internal temperature should be between 190 – 210 °F (88 -99 °C).

How to Make Small Batch Dinner Rolls

1. In the bowl of a stand mixer (or a large bowl, if making by hand), mix 1/2 cup warm milk and 2 Tbsp sugar.
2. Sprinkle 2 1/4 tsp yeast over top and allow it to soften, which takes about 5 minutes.
3. Mix in 2 1/2 cups flour, 1 egg, 1/4 cup softened butter, and 1/2 tsp of salt.
4. Knead about 5 minutes in a machine or tip the dough out on a floured counter and knead for 8-10 minutes, or until smooth and elastic.
5. Cover with plastic wrap or a damp kitchen towel and allow it to rise, in a warm place, until it has doubled. This takes about 1 1/2 hours, depending on the temperature of your kitchen.

Shaping

1. Tip the dough out onto a lightly floured counter and split into 9 equal pieces.
2. Cover and let rest 20 minutes.

3. Shape each portion into a roll, by first flattening it slightly and then folding it over onto itself 5 or 6 times, working your way around the circumference. It should now be a rough sphere. With the smooth side up, place your cupped palm over the roll and make little circle motions, tightening it to the counter. Repeat with the remaining dough portions.

4. Place the dough rolls spread out into a greased 8-in. square pan.

5. Cover and let rise, in a warm place, for about 1 hour or until doubled again.

6. Meanwhile, preheat your oven to 350 °F (180 °C).

7. Bake the rolls 45-50 minutes, or until golden brown.

8. Remove from oven and brush the tops with melted butter.

9. Serve hot, on the side of your favourite meal!

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