These fluffy dinner rolls really rise to the occasion.

  • Uses the microwave
  • Uses the oven
  • Advanced
  • 1 hour and 20 minutes, plus 2½ hours rising time, plus 30 minutes cooling time
  • Makes 9 rolls

Prepare Ingredients

2½ cups (12½ ounces)
all-­purpose flour
2¼ teaspoons
instant or rapid-rise yeast
1 teaspoon
¾ cup (6 ounces)
whole milk
4 tablespoons
unsalted butter, melted
2 tablespoons
Vegetable oil spray
large egg, cracked into bowl and lightly beaten with fork

Gather Baking Equipment

Stand mixer with dough hook attachment
4-­cup liquid measuring cup
bowls (1 large, 1 small)
Plastic wrap
Bench scraper (or kitchen shears)
8-­inch square metal baking pan
Pastry brush
Oven mitts
Cooling rack
2½ cups (12½ ounces)
all-purpose flour
2¼ teaspoons
instant or rapid-­rise yeast
1 teaspoon

In bowl of stand mixer, whisk together flour, yeast, and salt. Lock bowl in place and attach dough hook to stand mixer.

¾ cup (6 ounces)
room-­temperature whole milk
4 tablespoons
unsalted butter, melted
2 tablespoons
large egg yolk

In 4-cup liquid measuring cup, whisk milk, melted butter, honey, and egg yolk until honey has dissolved, about 20 seconds.


Start mixer on low speed and slowly pour in milk mixture. Mix until no dry flour is visible, about 2 minutes. Increase speed to medium and knead dough for 8 minutes. Stop mixer.


Transfer dough to clean counter and knead dough for 30 seconds, then form dough into smooth ball.

Form Dough Into Smooth Ball: 3 up

Place heel of your hand in center of dough ball and press down and away from you.

Fold dough over. Rotate dough and repeat steps 1 & 2 until dough looks smooth, about 1 minute.

On clean counter, use your cupped hands to drag dough in small circles to form smooth ball.

Vegetable oil spray

Spray large bowl with vegetable oil spray. Place dough in greased bowl and cover with plastic wrap. Let dough rise until doubled in size, 1½ to 2 hours.


Transfer dough to clean counter and use your hands to gently press down on dough to pop any large bubbles. Pat dough into 6-­inch square and use bench scraper to cut dough into 9 equal squares. Form each piece of dough into tight, smooth ball.

Shaping Dough Into Rolls: 3-up

Pat dough into 6-inch square. Use bench scraper to cut square into 3 equal strips, then cut each strip into 3 equal pieces (you should have 9 pieces of dough).

Working with 1 piece of dough at a time, on clean counter, fold corners of dough into center and pinch edges together. Flip dough over.

Use your cupped hand to drag ball in small circles until top feels tight. Repeat with remaining pieces of dough.


Spray inside bottom and sides of 8-­inch square metal baking pan with vegetable oil spray. Arrange dough balls in 3 rows in greased baking pan. Cover baking pan loosely with plastic. Let dough balls rise until doubled in size, about 1 hour.


While dough rises, adjust oven rack to middle position and heat oven to 350 degrees.


When dough is ready, use pastry brush to paint tops of dough balls with beaten egg.


Place baking pan in oven. Bake until rolls are golden brown, 20 to 25 minutes.


Use oven mitts to remove baking pan from oven (ask an adult for help). Place baking pan on cooling rack and let rolls cool in pan for 30 minutes. Turn baking pan upside down to release rolls from pan. Turn rolls right side up and use your hands to pull them apart. Serve warm or at room temperature.