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Cloud Dinner Rolls

This is the BEST homemade dinner roll recipe! Made with yeast, they're so soft, slightly sweet, light and fluffy - even better than a restaurant! : : DontWasteTheCrumbs.com

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5 from 3 reviews

This is the BEST homemade dinner roll recipe! Made with yeast, they’re so soft, slightly sweet, light, and fluffy – even better than a restaurant! Try my other bread recipes like cast iron skillet cornbread and garlic cheese bread.


  • 1 Tbsp active dry yeast
  • ¼ cup granulated sugar
  • ¾ cup warm water if using einkorn, OR, 1 cup warm water if using conventional all-purpose flour
  • 3 ¼3 ¾ cups all-purpose flour (einkorn OR conventional), plus more for dusting
  • 3 Tbsp butter, room temperature, divided
  • 1 egg, room temperature
  • 1 tsp salt (I buy Real Salt in bulk)


  1. Combine yeast, sugar and water in the bowl of a stand mixer (or a large mixing bowl) and whisk together. Let it sit until the liquid is foamy.
  2. Add 3 cups of flour and mix on low (or by hand) for about one minute. Add 2 Tbsp of soft butter, egg and salt and continue to mix on low speed until the ingredients are well combined.
  3. Turn the mixer up to medium speed and add flour 2 Tbsp at a time, waiting 60 seconds before adding more, until the dough is smooth and elastic and pulls easily away from the sides of the bowl. (I used 3 ½ cups + 2 Tbsp of flour.) The dough is ready when you push your finger into it, it leaves a mark, and you can pull your finger out without dough sticking to you.
  4. Cover the dough with a kitchen towel and place in a warm spot to rise until double in size, 1-2 hours.
  5. Punch the dough down and turn it out onto a floured surface. Divide the dough into 16 equal pieces and place them 2 inches apart on a cookie sheet lined with a Silpat mat.
  6. Melt the remaining 1 Tbsp of butter and lightly brush the tops of the rolls. Cover gently with a towel and let it rise until doubled in size, 30 to 40 minutes.
  7. Meanwhile, preheat the oven to 375F.
  8. When the rolls have finished rising, bake for 12-15 minutes until golden brown on the outside (note that einkorn flour will darken more quickly than conventional all-purpose flour).


  • Best served immediately when warm. Keep leftover rolls in a container with a lid at room temperature for 3 days, or in the refrigerator for u to 5-7 days.
  • If you don’t have active dry yeast but instead have quick rise yeast, use twice as much.
  • Use any type of granulated sugar you have. I used Turbinado.
  • You want warm water, not hot. Warm water is between 105 F and 110 F. For reference, boiling water is 212 F. I like to run my tap water until it’s as hot as it will go, and that usually puts me right around 110 F. If you warm your water any other method, use a thermometer.
  • I have not tested any other fat in this recipe besides butter, but I think ghee would work without any issues. You can likely use coconut oil, but the dinner rolls may not rise as nicely OR they may be denser in the end.
  • This recipe calls for eggs which will help with the rise. You cannot substitute flax egg in this recipe. If you need to substitute for the egg, I recommend using these 15 egg substitute ideas as a guideline.