The Perfect Dinner Rolls Recipe


I have found the secret to the perfect dinner rolls. They’re easy to make, pillowy soft and fluffy, richer in flavor, perfect for any Sunday dinner, and will melt in your mouth!

What is the secret to the perfect dinner rolls recipe?

Tangzhong! It's game changing, y'all.

What is tangzhong?

Tangzhong is an Asian yeast bread technique that breaking the game in American cooking. It results in a much softer texture that 'bounces back' with great elasticity and is much springier. It also increases the shelf life so leftovers taste just as fresh as the day you made the bread rolls!

Can you prep dinner rolls in advance?

I recommend making the dinner rolls (baking and all), then let them cool completely before covering tightly with plastic wrap. Store on the counter up to 3 days (1 day in advance is preferred). Before serving, you can reheat them in the oven at 350F for 5-6 minutes.

Now, it’s time to grab our aprons and begin baking deliciousness! ’till next time! xxL

. . . . . . . . . . . . . . .

If you loved this delicious recipe I would truly appreciate it so much if you would give a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram @brightmomentco. It always makes my day seeing y’alls creations!

For more tasty A Bright Moment recipes, be sure to follow us on Pinterest, Facebook, YouTube and Instagram.

. . . . . . . . . . . . . . .

“"For I know the plans I have for you," declares the Lord, "plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV

The Perfect Dinner Rolls Recipe

They’re easy to make, pillowy soft and fluffy, richer in flavor, perfect for any Sunday dinner, and will melt in your mouth.



Servings: 8-9

For the Tangzhong:

  • 3 tbsp. All Purpose Flour
  • 4 tbsp. Water
  • 4 tbsp. Whole Milk

For the Dinner Rolls:

  • Tangzhong (above)
  • 2 1/4 cup All Purpose Flour
  • 1 tbsp. Instant Yeast
  • 1/3 cup Granulated Cane Sugar
  • 2 tsp. Salt + flaky salt for the tops
  • 3/4 cup Whole Milk, warm to touch
  • 1 large egg
  • 4 tbsp. Butter, softened and cubed


  1. Preheat oven to 350F. Generously butter a 9" pie plate (make 9 rolls) or 8x8" square baking dish (makes 8 rolls). 
  2. To make the tangzhong, add the water, flour, and milk to a saucepan over medium-high heat. Whisk until a thick paste-like texture, about 4-5 minutes. Remove from heat to cool. 
  3. In the bowl of a stand mixer, combine the flour, sugar, yeast, and salt. 
  4. Add the warm milk, egg, and tangzhong. Use the hook attachment to knead the dough for 2 minutes. 
  5. While kneading on medium speed, add the cubed butter one tablespoon at a time. Knead another 2-3 minutes, until a smooth and pliable dough. Use the windowpane test to check if it's ready: Stretch a small piece of dough as thin as you can until you can see a source of light behind it without it breaking. 
  6. Roll the dough into a tight bowl and place in a greased bowl. Cover to rise in a warm environment for 1-2 hours, doubled in size. 
  7. Punch down the down and roll unto 8-9 individual dinner rolls. Place in your prepared pan.
  8. Cover to rise 1 hour, until doubled in size.
  9. Brush with melted butter, olive oil, or an egg yolk. Garnish with flaky sea salt.
  10. Bake for 15-20 minutes, until the tops are golden brown.
  11. Let cool at least 5 minutes before enjoying!

Leave a Comment

Leave a Comment

Thanks for contributing to our community! Your comment will appear shortly.
Oops! Something went wrong while submitting the form.
Be the first to comment on this recipe