Everything Dinner Rolls

Soft and fluffy dinner rolls topped with Everything Seasoning. This classic dinner roll recipe includes step-by-step photos, as well as overnight and make-ahead instructions for easy holiday entertaining!

There is nothing quite like biting into a warm, freshly baked dinner roll! These classic dinner rolls are the perfect addition to your holiday table this season. They’re soft, fluffy, and tender, with the perfect amount of chew.

Best of all, the dough can be made-ahead, shaped, and refrigerated overnight, making them ideal for entertaining friends and family. You can even bake, freeze, thaw and rewarm them later if you prefer.

These dinner rolls have a few simple twists! The dough is infused with garlic powder and just before baking, the shaped rolls are brushed with egg wash and sprinkled with Everything Seasoning. The combination of salt, dried minced garlic and onion, as well as sesame and poppy seeds add just the right amount of texture and flavor in each bite.

I promise these Everything Dinner Rolls taste just as good as they sound! They are even better served hot from the oven and slathered with butter.

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Baker Bettie’s Better Baking Book

This yeasted dinner roll recipe comes from my dear friend Kristin ‘Baker Bettie‘ Hoffman’s new cookbook Baker Bettie’s Better Baking Book. It is an incredible, one-of-a-kind resource for anyone looking to understand the science and ‘why’s’ of baking.

Kristin is a professionally trained chef and the talented baking instructor behind the popular website Baker Bettie. She also happens to be one of my closest friends!

Kristin’s cookbook provides an understanding and overview of fundamental baking techniques, as well as master recipes and formulas, offering an incredible framework for endless baking creativity.

Her approachable teaching and writing style make it valuable for all baking skill levels too.

If you love to bake or wish to gain more baking confidence, this cookbook will become an instant classic and go-to resource in your kitchen! You can pre-order a copy here.

These soft and fluffy rolls are based on the cookbook’s “Enriched Dough” master recipe, which produces a rich, soft dough.

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How to Make Dinner Rolls:

For the full recipe, make-ahead and freezing instructions, as well as equipment recommendations, please reference the recipe box at the bottom of this post.

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Step 1: Warm the milk to about 110°-115°F (43°-46°C). In a large mixing bowl add the warm milk, the yeast, and ½ teaspoon of the granulated sugar and stir to combine. Let sit for 5-10 minutes until you see some bubbles and foaming.

Step 2: Add the flour, the rest of the sugar, garlic power (if using), salt, butter, and eggs to the mixing bowl. Use clean hands to mix together until a sticky dough forms.

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Step 3: If kneading by hand, turn the dough out onto a floured countertop. Dust flour over the top of the dough and knead the dough by hand for about 8-10 minutes until smooth and elastic. If kneading with a stand mixer, fit the mixer with a dough hook and knead at medium speed for 6-8 minutes. Add more flour as needed while kneading the dough. When the dough is finishing being kneaded it will be slightly sticky to the touch, but feels smooth and elastic and should stand tall when rounded into a ball.

Step 4: Move the kneaded dough to a lightly oiled bowl, turn to coat, and cover with a piece of plastic wrap, a damp cloth, or a clean shower cap to bulk ferment until doubled in size, about 1 hour for rapid dry yeast and 2 hours for active dry yeast.

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Step 5: Turn the dough out onto a lightly floured and using a bench knife, divide it into 12 equal-sized pieces.

Step 6: To shape the rolls, pull down on the sides of the dough creating a seam at the bottom.

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Step 7: Place the piece of dough seam side down on an un-floured part of the countertop. Cup your hand over the dough and roll it under your palm to form a smooth piece of dough. Place the shaped rolls in a 9 x 13-inch (23 x 33 cm) baking dish that has been lightly greased or on a parchment lined sheet pan. Cover the baking dish (or rolls) tightly with plastic wrap.

Step 8: Proof the rolls for about 45 minutes if using quick rise yeast and about 1 hour and 15 minutes if using active dry yeast.

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Step 9: Preheat the oven to 375°F/190°C. Brush the tops and exposed sides of the rolls with egg wash and sprinkle liberally with Everything Bagel seasoning (or flaky salt, such as Maldon)

Step 11: Bake for 15-20 minutes, rotating the pan halfway, or until golden brown. Serve warm. 

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How to Prep Dinner Rolls Overnight

Prepare the dough and proceed through the shaping step. Transfer the shaped dough to a grease baking dish and cover the pan tightly with plastic wrap. Refrigerate overnight or for up to 16 hours. Roughly 3 hours before you wish to serve the baked rolls, remove the rolls from the refrigerator and allow them to rise in a warm spot of your kitchen for 1-2 hours, or until the rolls are just touching and have nearly doubled in size.

Total rise time will vary depending on the ambient temperature of your kitchen; warm temperature will speed up yeast activity, colder temperatures will slow yeast activity. Meanwhile, preheat the oven as directed and proceed with egg wash and baking . See full recipe below for more details.

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Freezing Instructions

Allow the baked rolls to cool completely. Wrap tightly in foil, transfer to a Ziplock bag. and freeze for up to 3 months. Thaw completely on a countertop or in the fridge. Reheat as desired in a toaster oven or 300°F/150°C oven for 10-15 minutes or until warm. If you’re worried about them gaining too much color or drying out, wrap and cover the rolls with foil during warming.