As you can tell from the recipe name, these little fluffy dinner rolls are perfect for dinner. You can eat them as a side dish to your salad, soup or whatever you like.

Additionally, they are predestined for (dinner) parties. You can bring these cuties along to a party and share them with your friends or put them on a table for a family dinner because: sharing is caring 😉

Things to know before you start

Time Schedule

Steps Work time Waiting time
Mix ~15 minutes
Bulk Fermentation 90 minutes
Shape ~25 minutes
Proof 60 minutes
Bake ~5 minutes 15-20 minutes
Coat ~5 minutes
Cool 15 minutes

In nearly 4 hours you will be able to eat a baking plate full of little fluffy dinner rolls.

Total ingredients

Weight Ingredient
640 g All-purpose flour
15 g Salt
35 g White sugar
30 g Yeast – Fresh
350 g Milk – 3,5% fat
75 g Butter
2x Eggs (medium)

You will have dough of about 1.230 g in total suitable for 20 little dinner rolls.


A nice and simple recipe for little dinner rolls that will fill a complete baking plate.

Baking tools

You will need a baking plate and a bowl. A stand mixer or hand mixer can come in handy, but you can also knead the dough by hand without any issues after you have beaten the eggs with a whisk.

Besides that you can have a look at our should have baking tools for more helpers in your kitchen.


1. Mix

Weight Ingredient
350 g Milk – 3,5% fat – 44°C (112°F)
35 g White sugar
30 g Yeast – Fresh
2x Eggs (medium)
  • Mix the milk, sugar and yeast to dissolve
  • Afterwards add the eggs and mix until fully incorporated
Weight Ingredient
640 g All-purpose flour
15 g Salt
60 g Butter (softened)
  • Switch to dough hooks
  • Mix all of the mentioned ingredients except the butter together with the previous mixture in a stand mixer for 3 minutes on speed level one and 5 minutes on speed level two
  • Add the butter after 3 minutes of mixing and mix further for another 5 minutes on speed level two
  • The dough should be slightly sticky and soft

2. Bulk Fermentation

  • Transfer the dough to a lightly greased bowl
  • Cover the dough and let it rest for a total of 90 minutes at 20-22°C (68-71,6°F)

3. Shape

  • Lighltly grease a baking plate with butter and set aside
  • Punch down the dough to degase it a bit
    • Follow this short guide on how to get the whole dough into dough rolls:
    1. Divide the dough into 20 small dough balls equalling each one to about 61 g
    2. On a very lightly floured surface flatten the dough ball a bit
    3. Pull the edges from the sides in the air and then in the middle of the dough to create a smooth outer skin on all sides of the dough ball
    4. Flip the dough upside down
    5. Cover the dough with your hand forming a claw around it
    6. Start rotating little circles with your hand on the dough for about 10 to 15 seconds
    7. Again flatten the dough a bit
    8. Place it seam-side down on the baking plate next to each other, but not touching the other dough balls
    • There should be 4 rows of 5 dough balls per row

    4. Proof

    • Cover the dinner rolls with a towel
    • Let them proof for 1 hour at 20-22°C (68-71,6°F)

    5. Bake

    • Preheat oven to 190°C (374°F) for ~20 minutes with the upper and lower heat function
    • Put the dinner rolls in the oven and bake for 15 to 20 minutes or until golden brown
    • After baking take your dinner rolls out immediately

    6. Coat

    Weight Ingredient
    15 g Butter (melted)
    • While the dinner rolls are still on the baking plate, brush them with the melted butter

    7. Cool

    • Let your little fluffy dinner rolls cool for 15 minutes and enjoy while still warm



    The crust is firm and soft but not crunchy.


    The crumb of these dinner rolls is very smooth and fluffy. They tear apart easily which is perfect for sharing them with others. However, you should bring a napkin because your fingers may get a little greasy from the buttery crumb.


    These fluffy little dinner rolls have a gentle taste and you can tell that we used milk instead of water for the dough. They remind a bit of milk rolls. Even though there is a certain amount of yeast in the dough, you cannot really taste it.

    Goes good with

    We tried these with cream cheese topped with marmalade, butter and honey or (if you like opposites) salted butter. As already mentioned in our introduction you can perfectly add them to a bowl of salad or soup as well.