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+ servings
freshly baked bread rolls

Sweet Dinner Rolls

These sweet dinner rolls are soft inside and have a light, sweet, buttery taste. They are pillowy soft and only require 7 ingredients to make! (No mixer required)
Course Side Dish
Cuisine American
Prep Time 3 hours 30 minutes
Cook Time 15 minutes
Total Time 3 hours 45 minutes
Servings 25 rolls
Calories 205kcal


To activate the yeast:

  • 3/4 cup water
  • 3 (1/4 oz.) packets active dry yeast*
  • 3 tsp. sugar
  • 2 cups whole milk
  • 2 Tbsp. unsalted butter

Dry ingredients:

  • 8 cups All-Purpose Flour
  • 1 cup sugar
  • 1 1/2 tsp. salt
  • 2 large eggs, lightly whisked


  • Heat water in a small sauce pan over medium-low heat until water reaches 110°F.
  • Remove water from heat and add in 3 tsp. sugar and yeast. Gently whisk and let sit for 10 minutes. You will notice the yeast begin to foam - this is good!
  • Meanwhile, heat the milk on the stove in a medium-sized sauce pan until milk is between 105°F-115°F. Milk will only take a few minutes to reach this temperature. Melt the butter in the lukewarm milk.
  • Add the activated yeast into the milk and stir to combine.
  • In an extra large bowl (I use an 8QT sized bowl), combine the flour, salt and sugar together.
  • Pour the yeast/milk mixture into the dry ingredients and stir.
  • Mix the eggs in last. Dough will be sticky. That's OK!
  • Fold dough over itself ~8 times by gently lifting and folding the edge of the dough toward the middle. Essentially, you are picking up the dough, lifting it up and folding towards the center. (read more in notes below)
  • Cover with plastic wrap. Rise for 2 hours.Dough will double in size.
  • Shape the dough: using lightly floured hands and a lightly floured surface, pull a piece of dough off from the bowl and measure out 75g on a food scale.
  • Shape into a ~6-inch long strand of dough on a lightly floured surface (like a snake or a rope). Gently tie the dough into a knot. Tuck the ends of the dough or leave the dough as a “tail." Place dough balls on a lined baking sheet*. Continue until dough is gone. (~25 rolls)
  • Let the dough rise again for 30 minutes, uncovered (this is the final proof).
  • Preheat oven to 375°F. Bake rolls for 14-15 minutes or until tops of bread rolls are golden brown. If desired, brush the tops with melted butter/honey butter and flaky sea salt while bread is warm.



1 packet yeast = 2 1/4 tsp. Be sure to use active dry yeast, not instant yeast or rapid rise.
If milk gets too hot, let cool until it reaches 105°F-115°F. Adding extra hot liquids to yeast may kill the yeast. Think "warm" not "hot."
When folding, dough may be challenging to work with. Lightly flour your surface and hands to make handling the dough an easier process. Wet dough = good dough! The folding is a tried and true method of gently continuing to develop dough strength, and is particularly useful when dealing with wet dough. 
Spread butter or honey butter and flaky sea salt on top of bread rolls if desired. 
Line baking sheet with parchment paper if desired. I don't usually line mine and the rolls never stick. 


Serving: 1roll | Calories: 205kcal | Carbohydrates: 40g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 19mg | Sodium: 130mg | Potassium: 74mg | Fiber: 1g | Sugar: 10g | Vitamin A: 83IU | Calcium: 30mg | Iron: 2mg