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soft dinner rolls
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5 from 2 votes

Soft Buttery Dinner Rolls

These soft dinner rolls have layers of butter laminated in them before baking.  The butter layers are so yummy and easy to pull-apart.  These rolls will have a major role on any special occasion. 
Prep Time30 mins
rising time3 hrs
Total Time3 hrs 30 mins
Course: Main Course
Cuisine: American
Keyword: buttery rolls, rolls for dinner, soft dinner rolls
Servings: 12 rolls
Calories: 239kcal

Equipment

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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.
    dough for soft dinner rolls

Laminate the dough

  • Pat the dough into a rectangle, spread with 1 Tbsp butter.
    butter layer for dinner roll dough
  • Envelope fold to form a long envelope.
    first fold
  • 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.
    second fold
  • At the end of the two hours, the dough should be more than double in size.
    dough after doubled

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. 
    dough folded before shaping
  • 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. 
    rolls before rising
  • 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.
    rolls post rising
  • 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. 
    soft dinner roll

Notes

Storing extra rolls:  Freeze in a ziplock bag for up to 2 weeks.  During thawing remove from the ziplock bag to keep the rolls from getting soggy.

Nutrition

Serving: 1roll | Calories: 239kcal | Carbohydrates: 36g | Protein: 6g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 17mg | Sodium: 254mg | Potassium: 91mg | Fiber: 2g | Sugar: 3g | Vitamin A: 208IU | Calcium: 30mg | Iron: 2mg