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35 Perfectly Fluffy Dinner Roll Recipes

Tender and delicious—a good dinner roll can almost steal the spotlight from the main course! Whether you want to make them in a pan, in a muffin tin, or freeform, we've got a fluffy dinner roll for every occasion.

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Pillow-Soft Dinner Rolls

The dough for these rolls has a nice texture and is simple to shape. You can make them as simple buns or shape dinner rolls into different styles for some panache. —Norma Harder, Weyakwin, Saskatchewan

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Easy Potato Rolls

After I discovered this recipe, it became a mainstay for me. I make the dough ahead of time when company is coming, and I try to keep some in the refrigerator to bake for our ranch hands. Leftover mashed potatoes are almost sure to go into these rolls. —Jeanette McKinney, Belleview, Missouri
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Best Ever Crescent Rolls

My daughter and I have cranked out dozens of these homemade crescent rolls. It’s a real team effort. I cut the dough into pie-shaped wedges; she rolls them up. Short on time? Try our Test Kitchen’s favorite crescent rolls. —Irene Yeh, Mequon, Wisconsin
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Soft Buttermilk Dinner Rolls

Warm, buttery dinner rolls are absolutely irresistible. I save time and use a stand mixer to make my dough. —Jennifer Patterson, Shoshone, Idaho
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Hawaiian Dinner Rolls

Pineapple and coconut give a subtle sweetness to these golden homemade rolls. If there are any leftovers, they're great for sandwiches. —Kathy Kurtz, Glendora, California
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Caraway Rye Dinner Rolls

Caraway seeds give these rye dinner rolls a delicate nutty flavor. Denser than most, these onion-infused buns are ideal for dipping in hearty holiday stews. —Deborah Maki, Kamloops, British Columbia
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Garlic Knotted Rolls

Using frozen yeast dough is an easy way to make homemade rolls. These cute knots add a special touch to any menu.
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Cornmeal Pan Rolls

These delightful golden rolls are always requested at Thanksgiving and Christmas. The recipe is one we’ve enjoyed for years. —Vivian Eccles, Gridley, Kansas
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Sour Cream Fan Rolls

I received this recipe from an e-mail pen pal in Canada. The dough is so easy to work with, and it makes the lightest yeast rolls. I haven’t used another white bread recipe since I started making this one. —Carrie Ormsby, West Jordan, Utah
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Jumbo Jalapeno Cheddar Rolls

Add some excitement to your buffet with these colorful rolls. The cheddar cheese and jalapeno flavors are mild, but everyone loves the zesty taste. —Linda Foreman, Locust Grove, Oklahoma
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Gluten-Free Fluffy Dinner Rolls

The dough for these gluten-free dinner rolls is stickier than traditional yeast bread, but if you keep beating for 2 to 3 minutes in the mixer, it becomes workable. The dough balls fit in the pan nicely with seven rolls on the perimeter and two in the middle. —Doris Kinney, Merrimack, New Hampshire
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90-Minute Dinner Rolls

Now that we’re empty nesters, I look for recipes that are sized right for two. This roll recipe makes a single dozen, which gives us the perfect amount to enjoy for a few days. We also love how these can be made in 90 minutes (though, if you don’t have that time, make frozen rolls). —Reba Erickson, Edwardsville, Kansas
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No-Fuss Rolls

With only 4 ingredients, these delicious rolls are ready in no time. They’re fantastic with herb butter or jam. —Glenda Trail, Manchester, Tennessee
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Dilly Rolls

These versatile rolls are great served warm alongside any dinner. I always make a big batch since my family enjoys the rolls after they’re cool, too, stuffed with filling like egg salad or ham salad. —Mary Bickel, Terre Haute, Indiana
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Tender Crescent Rolls

My family’s holiday meal consists of a selection of different delicious soups and breads. This is one of the favorite breads during that meal. —Bonnie Myers, Callaway, Nebraska
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Cloverleaf Rolls

When I was a girl, my mom relied on traditional recipes like this one. My sister and I ate more than our share of these versatile golden rolls. —Brenda DuFresne, Midland, Michigan
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Butternut Squash Rolls

With their cheery yellow color and delicious aroma, these appealing buns will brighten your buffet table. Plus, I've found this recipe is a wonderful way to use up squash from the garden. —Bernice Morris, Marshfield, Missouri
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Overnight Rolls

I’m pleased to share the recipe for these light and tender rolls, which I’ve made for 25 years. I once served them to a woman who’d been in the restaurant business for half a century. She said they were the best rolls she’d ever tasted.
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Herb Buttermilk Dinner Rolls

When I couldn't find a recipe for dinner rolls, I created my own using a variety of herbs for extra flavor. —Sue Friesen, Thorold, Ontario
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Green Onion Rolls

Better double the batch! These savory, elegant rolls will disappear fast. —Jane Kroeger, Key Largo, Florida
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Oat Pan Rolls

I’ve made so many of these delicious rolls that I think I could make them blindfolded! I always take about 200 of them to the senior citizens’ dinner at our church. After shaping the rolls, you can freeze them, then just thaw and bake when you need them. —Debbie Johnson, Centertown, Missouri
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Honey-Squash Dinner Rolls

These puffy dinner rolls take on rich color when you add squash to the dough. Any squash variety works. I've even used cooked carrots. —Marcia Whitney, Gainesville, Florida
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Cornmeal Parker House Rolls

My mom deserves the credit for making this recipe a family tradition. These sweet, tender rolls have been on every holiday table at her house for as long as I can remember. —Lisa D. Brenner, Harrisburg, Nebraska
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Herb Focaccia Rolls

Yeast rolls speckled with fresh thyme and rosemary are a breeze to make without kneading and long wait times. Break out the good butter for these adorable rolls. —Linda Schend, Kenosha, Wisconsin
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Honey-Oat Pan Rolls

These tender rolls are a welcome addition to any meal. Whole wheat flour and oats make them nutritious, too. —Arlene Butler, Ogden, Utah
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No-Knead Knot Rolls

My mom, Velma Perkins, loved to serve these light, golden rolls when I was growing up on our Iowa farm. They're extra nice since they require no kneading. The dough rises in the refrigerator overnight, so there's little last-minute fuss to serve fresh hot rolls with any meal. —Toni Hilscher, Omaha, Nebraska
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Best Dinner Rolls

If you can’t decide which enticing topping to use, just make them all! —Christina Pittman, Parkville, Missouri
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Potato Pan Rolls

My family loves these rolls and requests them often. They don't take long to make because you use quick-rise yeast. —Connie Storckman, Evanston, Wyoming
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Tender Whole Wheat Rolls

Even though these are whole wheat rolls they have a light texture and are incredibly soft and tender. This recipe reminds me of many happy meals with my family. —Wilma Orlano, Carroll, Iowa
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Yogurt Yeast Rolls

People tend to snap up these fluffy, golden rolls, in a hurry whenever I take them to a potluck. It's a nice contribution since rolls are easy to transport, and one batch goes a long way. — Carol Forcum, Marion, Illinois
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Pumpkin Knot Rolls

These rolls are the lightest, most delicious ones I've ever tasted—and everyone else seems to agree. The pumpkin gives them mild flavor, moist texture and a pretty golden color. At our house, it wouldn't be the holidays without them. —Dianna Shimizu, Issaquah, Washington
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Parmesan-Ranch Pan Rolls

My mom taught me this easy recipe, which is great for feeding a crowd. There is never a crumb left over. Mom used her own bread dough, but using frozen dough is my shortcut. I make a wheat bread dough version with poppy and sesame seeds that’s popular, too. —Trisha Kruse, Eagle, Idaho
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Extra Quick Yeast Rolls

Making homemade rolls usually takes a lot of ingredients and time, but this recipe makes it so simple! They come together quickly, and they freeze well, too. —Eleanor Paine, Junction City, Oregon
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Icebox Rolls

I remember my mom making these rolls almost every Saturday so they'd be ready to bake on Sunday for company or someone just dropping by. Although they take a little time to prepare, they're really not all that difficult to make. And there's nothing in the stores that can compare to them! —Jean Fox, Welch, Minnesota
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Oatmeal Dinner Rolls

These fluffy rolls go perfectly with any meal. They have a delicious homemade flavor that’s irresistible. They’re not hard to make, and they bake up nice and high. —Patricia Staudt, Marble Rock, Iowa

Hazel Wheaton
Hazel is a writer and editor who has worked in the publishing industry for over 25 years in the fields of travel, jewelry arts and food. As the editor of the Taste of Home Christmas Annual (among other titles), she's in the holiday spirit all year round. An enthusiastic baker, she's known for her cookies, cakes and other baked goods. And she still wishes she could cook like her mother.