Dinner rolls come in many forms; however, there are only two types. On is crunchy on the outside – soft on the inside dinner roll. The other is soft and buttery from the crust to the center. Which is your favorite? These soft dinner rolls are soft buttery with layers of butter, making them super moist and easy to pull apart. My strawberry jam is a perfect topping for a warm buttery roll, fresh from the oven.
Key Takeaways:
- Two Types of Rolls: There are crunchy-on-the-outside rolls and soft, buttery ones from crust to center—this recipe is for the latter.
- Simple Dough Prep: Mix dough in a stand mixer for 7 minutes using all-purpose flour, warm milk, eggs, oil, and either potato flour or instant mashed potato flakes.
- Butter-Layer Folding (Lamination): Butter and fold the dough three times, resting between folds to create buttery, pull-apart layers.
- Proofing Matters: Let the dough rise until more than doubled (2–3 hours) for ultimate softness and fluffiness.
- Smart Shaping Tips: Shape rolls after a final gentle deflation and butter layer, using the envelope fold method and round shaping before the final rise.
- Bake & Store Like a Pro: Bake at 375°F for 15 minutes, brush with melted butter, and line pans with parchment to avoid sticking. Rolls freeze well for up to 2 weeks.
Overview
If you’re a fan of soft, buttery dinner rolls that practically melt in your mouth, you’re in for a treat. This guide walks you through how to make tender, pull-apart dinner rolls with layers of buttery richness in every bite. Unlike the crunchy-outside variety, these rolls are soft from crust to center, with a laminated dough technique that creates moist, fluffy layers perfect for pairing with homemade strawberry jam—or simply enjoying warm from the oven. Step-by-step instructions, including tips on mixing, folding, and shaping, make it easy even for beginners to master the art of these irresistible rolls. Plus, with storage and reheating tips, you can prep them ahead or freeze extras for later. Whether for a holiday feast or a cozy weeknight dinner, these rolls are guaranteed to be a crowd-pleaser.
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How To Make Pull Apart Rolls Dough
Add all the ingredients for the dough to a stand mixer and mix for 7 minutes. Easy, Right!!! Well, not so fast. A couple of comments about the ingredients. Flour, use all-purpose. Yeast, use instant or rapid rise. Use instant mashed potato flakes if you don’t have the potato flour.
Put all the dry ingredients in the bowl first. Then warm the milk to 110 degrees, add the oil and eggs to the warm milk, and mix. Add the liquid to the dry ingredients and mix in your stand mixer on medium-low for 7 minutes. The dough should be soft and not stick to the sides of the bowl. Add a little more flour if the dough is sticky.
How to Make Laminated Dough
Press the dough into a rough square. Spread about 1/2 tablespoon of soft butter and fold as the pictures demonstrate. After folding, rest the dough for 5 minutes and repeat the laminate process.
Butter and fold a total of 3 times, and then place the dough in a bowl to rise. Cover and let rise in a warm place (about 76 degrees F) until more than double. This will take 2 – 3 hours.
Shaping And Baking Dough
Once the dough has more than doubled, gently deflate it to form a rectangle about 12 X 20 inches. Leaving some of the air in the dough will make it softer.
Spread the rectangle with a tablespoon of very soft butter. Cut the rectangle in half to form two squares of dough, each about 10 by 12 inches.
Fold each square into a long envelope and cut into 5 or 6 pieces. Shape each roll into a round ball with the seam down. They may look more like a cinnamon roll than a dinner roll. When they rise, this will be less evident. Put a piece of parchment in the bottom of the roll pan to make removing the soft dinner rolls easier after they are baked. Place the rolls in two 8 X 8-inch pans or one nine by 12-inch pan.
Cover and let rise in a warm place for another hour or until very puffy. Preheat oven to 375 degrees during the last 30 minutes of waking. Brush the rolls with melted butter and bake for 15 minutes.
Remove from the oven and brush with melted butter once more. Let cool for 10 minutes. Remember that parchment you put in the bottom of the pan? Voila, the rolls come out of the pan so quickly. My rolls used to stick to the bottom of the pan. Being pull-apart rolls, they would always manage to pull apart, leaving part of the roll in the pan. No more; the parchment at the bottom of the pan lets you decide when and where they will pull apart!
The best part of this recipe is enjoying these buttery soft dinner rolls, fresh and warm from the oven. They are so buttery that you might even decide that no additional butter is required.
These soft dinner rolls can be made the day before and rewarmed before serving.
Freeze in a ziplock bag for up to 2 weeks. During thawing, remove the rolls from the ziplock bag to keep them from getting soggy.
Don’t miss my Delicious Hawaiian Roll Sliders with Honey-Ham and Swiss Cheese recipe.
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FAQ:
Q: Can I use bread flour instead of all-purpose flour?
A: You can, but the texture will be chewier. All-purpose flour keeps the rolls soft and tender.
Q: What if I don’t have potato flour?
A: Substitute with instant mashed potato flakes—an easy and effective alternative.
Q: Why do I need to fold the dough multiple times with butter?
A: This lamination creates buttery layers and enhances the pull-apart texture.
Q: Can I prepare the rolls a day in advance?
A: Yes, you can make them ahead and rewarm before serving—they stay soft and delicious.
Q: How do I store leftover rolls?
A: Freeze in a ziplock bag for up to 2 weeks. When thawing, remove them from the bag to prevent sogginess.
Q: What’s the benefit of using parchment paper in the pan?
A: It prevents sticking and allows the rolls to release cleanly—no more tearing apart when removing them.
Soft Buttery Dinner Rolls
Equipment
- This page contains Amazon affiliate links. If you click a link, I may earn a small commission from qualifying purchases at no extra cost to you
Ingredients
- 4 cups all-purpose flour 17 ounces
- 2 tbsp Sugar
- 2 tsp yeast 1 package
- 1 tsp salt
- 2 tbsp potato flour If you don't have potato flour use 1/4 cup of instant potatoes.
- 1 cup milk warm to 110 degrees
- 2 large egg
- 1 tbsp vegetable oil
- 4 tbsp butter soft
- 2 tbsp butter melted
Instructions
Make the Dough.
- Put the flour, sugar, salt, yeast, and potato flour in the bowl of a stand mixer.
- Add together the warm milk, oil, and eggs. Mix and add to the dry ingredients.
- Mix on medium-low for 7 minutes. The dough should be smooth and soft. Add a little flour if needed to keep the dough from sticking to the sides of the bowl.
Laminate the dough
- Pat the dough into a rectangle, spread with 1 Tbsp butter.
- Envelope fold to form a long envelope.
- Then fold again to form a short envelope. Cover and rest for 5 minutes. Repeat the press into a rectangle, butter, and envelope folds a total of 3 times, then cover and let rise for 2 hours.
- At the end of the two hours, the dough should be more than double in size.
Shaping and Baking The Rolls.
- Once the dough has more than doubled in size, gently deflate it to form a rectangle about 12 X 20 inches. Leaving some of the air in the dough will make it softer. Spread the rectangle with a tablespoon of very soft butter. Cut the rectangle in half to form two squares of dough each about 10 by 12 inches.
- Fold each square (1/2 of the dough) into a long envelope and cut into 5 or 6 pieces for large rolls. Cut into 7 - 8 pieces for medium-sized rolls. Put a piece of parchment in the bottom of the roll pan to make it easier to remove the soft dinner rolls after they are baked. Place the rolls in two 8 X 8-inch pans or one 9 by 12-inch pan.
- Cover and let rise in a warm place for another hour, or until very puffy. Preheat oven to 375 degrees during the last 30 minutes of rising. Brush the rolls with melted butter and bake for 12 - 15 minutes. Internal temp of the roll should be 190°F The top will be a golden brown.
- Remove from the oven and brush with melted butter once more. These soft dinner rolls can be made the day before and rewarmed just before serving.
Notes
Nutrition
These rolls look amazing, I will be making them for Thanksgiving
Best rolls ever. It takes a little effort, but it’ll be worth it. I will make these ahead for St. Patrick this year! A go-to recipe for me and my family!
These rolls are not only delicious but fun to make. Enjoy them.