Turn the dough out onto a lightly floured surface. Knead for about 8‑10 minutes (or 6‑7 minutes if using a stand mixer with dough hook) until the dough is smooth, elastic, and springs back when lightly pressed.
Tip: If the dough feels very sticky, lightly flour your work surface—not your hands—so the dough doesn’t absorb excess flour. Over‑kneading can also make rolls tough, so stop when dough is smooth and elastic. The Italian Chef+1
4. First Rise
Grease a large bowl lightly, place the dough inside, cover with plastic wrap or a damp kitchen towel, and put in a warm, draft‑free spot. Let it rise until roughly doubled in size—about 45‑60 minutes.
Tip: If your kitchen is cool, you can turn your oven on for 1‑2 minutes, then turn it off, and place the covered dough inside to rise. The gentle warmth helps. I Wash You Dry
5. Shape the Rolls
Punch down the risen dough gently to release excess air. Turn onto a lightly floured surface and divide into 12 equal pieces (roughly 2.5–3 oz each, if you weigh them). Shape each piece into a smooth ball: pull edges underneath, pinch them, then roll gently in your hand to tighten the surface. VoyOeats+1
Place the shaped rolls on a greased or parchment‑lined baking sheet (or in a greased 9×13 pan) leaving about 1‑2 inches between them. Cover loosely with plastic wrap or towel and let rise again for 20‑30 minutes until puffy.
6. Preheat Oven & Bake
Preheat your oven to 375–400 °F (190–200 °C). The exact temp depends on how your oven behaves. A hotter oven gives a quicker bake and a nice crust; just keep an eye so they don’t brown too fast.
Once oven is ready and the rolls have risen, place them on the middle rack. Bake for 15‑20 minutes, or until golden brown on top and the bottoms sound hollow when tapped. If the tops brown too quickly, tent with foil for the last few minutes. VoyOeats
7. Butter Glaze & Serve
Remove the rolls from the oven and immediately brush the tops with 2 tablespoons melted butter and, if using, sprinkle ½ teaspoon sea salt flakes across the tops for a subtle finish.
Let the rolls rest for 5 minutes before serving—they’ll be very hot inside. Serve warm for best effect.
✅ Tips for Perfect Rolls Every Time
- Check your yeast: If your yeast mixture doesn’t become foamy after 5–10 minutes, your yeast might be dead. Start over. irecipeyou.com+1
- Use correct liquid temperature: Milk at ~110 °F activates yeast well without damaging it.
- Avoid too much flour: Sticky dough is ok—too dry dough means heavy, dense rolls.
- Don’t over‑proof: Let dough double in size, but don’t let it go past that. Over‑proofed dough may collapse or bake flat. The Italian Chef
- Proper shaping: Smooth, tight rolls rise more evenly and look nicer.
- Bake at proper temp: Ensure your oven is fully preheated so rolls bake evenly. VoyOeats
- Brush with butter after baking for extra flavor, shine, and softness.
🔄 Variations & Serving Ideas
🍃 Herb & Garlic Rolls
Add 1–2 tablespoons chopped fresh herbs (rosemary, thyme, parsley) + 1 garlic clove (minced) into the dough for a savory twist.
🧀 Cheese‑Stuffed Rolls
Press a small cube of cheddar or mozzarella into the center of each dough ball before shaping. Bake as directed.
🍯 Sweet Honey Butter Rolls
For a breakfast version, replace sugar with honey (¼–⅓ cup) in the dough, and brush with honey‑butter after baking (¼ cup butter + 2 tablespoons honey). Laughing Spatula
🥪 Slider Rolls
Shape smaller rolls (divide dough into 18 pieces) and bake for ~12‑15 minutes. Use them for sandwiches or sliders.
🌾 Whole Wheat Version
Replace up to half of the all‑purpose flour with whole wheat flour. You may need an extra tablespoon or two of milk to adjust hydration. Gluten may be slightly reduced, so keep kneading gently. The Italian Chef
🍄 Make‑Ahead Plan
For holiday prep: Shape rolls, cover and refrigerate overnight after the first rise. Pull them out one hour before baking, then proceed with second rise and bake. Provides fresh‑baked flavor with less day‑of effort.
🥡 Storage, Freezing & Reheating
💨 Storing
Let rolls cool completely on a wire rack. Store in an airtight container or resealable bag at room temperature for up to 2 days. After that, freshness begins to decline. Better Homes & Gardens
❄ Freezing
Once cooled, wrap individually in plastic wrap, then in foil, and freeze up to 3 months. Thaw at room temperature, then warm in a 300 °F oven for ~5 minutes.
🔥 Reheating
Reheat leftovers in a 325‑350 °F oven for 5‑7 minutes (wrapped in foil if you like). Microwaving is possible but may make rolls chewy rather than soft and fluffy.
🎉 When to Serve These Rolls
These buttery, soft rolls are incredibly versatile. Some occasions:
- Holiday dinners – Think Thanksgiving turkey, Christmas ham, Easter lamb
- Weeknight meals – Serve with soup, stew, roasted chicken, or pasta
- Brunch boards – Pair with butter, jam, honey, or cheese spread
- Sandwich dinners – Use as slider buns or to mop up sauce
- Special treat – Fresh from oven, warmed with a little extra butter
🧠 Final Thoughts
These Fluffy, Buttery Homemade Rolls are the kind of recipe that becomes a staple. With each bite you get the warm softness of fresh‑baked dough, the comforting richness of butter, and that irresistible aroma filling your kitchen.
Whether you’re an experienced baker or a home cook looking to level up, these rolls deliver and are forgiving enough for you to get great results. Use good ingredients, respect the yeast, let the dough rise properly, and you’ll be rewarded with golden, fluffy rolls that might just disappear before they hit the table.
So preheat your oven, get your butter ready, and treat yourself—because warm homemade rolls are one of life’s simple pleasures done right.
