These soft dinner rolls with olive oil are tender, fluffy, and made with bread flour for structure and chew. A large-batch yeast roll recipe that's perfect for holidays, family dinners, and feeding a crowd.
Soft dinner rolls with olive oil are a tender, reliable option when you want fluffy rolls without using butter. After years of baking yeast breads for family gatherings and holidays, this is one recipe I reach for again and again.
Using bread flour gives the rolls a bit of chew and structure, while the combination of milk and olive oil keeps the dough soft and moist. I like to bake the rolls close together for a pull-apart effect.
This is a generous, large-batch recipe - perfect for holidays, family meals, or anytime you're feeding a crowd. Bonus: the rolls freeze beautifully, so you can bake ahead and enjoy them whenever you need.
Ready to make some homemade dinner rolls? Let's get started.
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Quick Overview
- Prep Time: 40-60 minutes (mixing, kneading, shaping)
- Rise Time: 60-105 minutes (first and second rise)
- Cook Time: 20-25 minutes
- Total Time: 2 hours-3 hours 10 minutes
- Yield: 35 rolls
- Equipment Needed: Half-sheet pan (or similar baking pan), stand mixer (optional), wire rack
- Serving Suggestions: Serve these soft dinner rolls warm with your favorite spread, like butter, olive oil, or whipped ricotta. They're also perfect alongside soups, salads, pasta, or a holiday feast, and they freeze beautifully for later.
Ingredient Notes
- Bread flour: Gives these rolls their soft, fluffy texture and a little extra chew. You can use all-purpose flour if that's what you have, but the rolls may be slightly less structured.
- Olive oil: Adds moisture and tenderness. You can't really skip it, but you could experiment with mild-tasting vegetable oil if needed.
- Milk & water: The combination keeps the dough soft while giving a nice rise. For dairy-free, use a plant-based milk instead of cow's milk.
- Active dry yeast: Make sure it's fresh for a proper rise. If the dough doesn't rise, the yeast may be inactive.
- Sesame seeds (optional): Sprinkle on top for flavor and texture - brush the rolls with the milk + olive oil mixture first so the seeds stick.
How to Make Soft Dinner Rolls with Olive Oil
Let's make these together - take your time and enjoy the process.
Prepare the Wet and Dry Ingredients
In a large bowl (or the bowl of your stand mixer), whisk together the dry ingredients, leaving the salt out for now:
- 1000 g bread flour (about 7 cups)
- ½ cup granulated sugar (100 g)
- 18 g active dry yeast (2 tablespoons)
In a separate bowl, whisk together the wet ingredients:
- 2 large eggs, room temperature
- 1½ cups milk (360 ml), warmed until just warm to the touch (120-130°F / 49-55°C)
- 1 cup water (240 ml), warmed until just warm to the touch (120-130°F / 49-55°C)
- 6 tablespoons olive oil (90 ml)
Combine and Knead the Dough
Stand mixer method:
Fit your stand mixer with the dough hook. With the mixer on low speed, slowly pour the wet ingredients into the dry ingredients. Mix until a shaggy dough forms.
Sprinkle in 1½ teaspoons salt (about 9 g) and continue mixing until the salt is fully incorporated and the dough begins to come together.
Increase the speed to medium and knead for 8-10 minutes, until the dough is smooth, elastic, and pulling away from the sides of the bowl. If needed, add flour (1 tablespoon at a time) until the dough is soft but not sticky.
By hand:
Gradually pour the wet ingredients into the dry ingredients, mixing with a wooden spoon or dough whisk until most of the flour is incorporated.
Sprinkle in 1½ teaspoons salt (about 9 g) and mix until fully combined. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until smooth and elastic. The dough should feel soft and slightly tacky, but not sticky. Add flour 1 tablespoon at a time if needed.
First Rise
Lightly oil a large bowl and place the dough inside, turning once to coat. Cover with a clean kitchen towel or plastic wrap.
Let the dough rise in a warm spot until doubled in size, about 30-60 minutes, depending on room temperature.
Shape the Rolls
Line a rimmed half-sheet pan (12 × 18 inches / about 30 × 46 cm) with parchment paper, or lightly grease it with olive oil or nonstick spray.
Gently punch down the dough and divide it into 35 equal portions (about 50-53 grams each).
Gently flatten each portion of dough into a small round. Roll it up into a short log, then rotate it 90 degrees and roll it up again. This step helps create surface tension, which leads to smoother, better-rising rolls.
Next, cup your hand over the dough and gently move it in a circular motion against the counter until a smooth ball forms under your palm. Place the shaped rolls seam-side down on the prepared pan, leaving a little space between each roll.
Second Rise
Cover loosely with a clean tea towel and let the rolls rise again until puffy and just touching, about 30-45 minutes. While the buns are rising, place the rack in the middle position and preheat the oven to 350°F (175°C).
Brush and Garnish
In a small bowl, mix:
- ¼ cup milk (60 ml)
- 1 tablespoon olive oil (15 ml)
Gently brush the tops of the rolls and sprinkle with toasted sesame seeds, if using.
Bake
- Bake the rolls for 20-25 minutes in the preheated oven, or until they are golden on top.
- For best results, check the internal temperature with a thermometer - the rolls are done when it reads about 190-200°F (88-93°C).
Cool and Serve
Remove the rolls from the oven and let them cool in the pan for 5-10 minutes. Then transfer them to a wire rack to cool slightly before serving.
This prevents condensation from forming underneath the rolls and keeps the bottoms from becoming soggy.
Serve warm or at room temperature. Let cool completely before freezing.
Tips for Soft, Fluffy Dinner Rolls
Use a kitchen scale.
Measuring flour by volume is inconsistent. Scooping directly from the bag can add up to 25% more flour than intended, which leads to dense, dry rolls. Weighing your flour removes the guesswork and gives consistent results.
The dough should feel soft, not dry.
Properly mixed dough will be soft and slightly tacky but should not stick to your fingers. If it feels sticky, add flour one tablespoon at a time.
Warm the liquids (120-130°F / 49-55°C)
Using milk and water that are warm to the touch helps activate the yeast and gives the rolls a better rise. Avoid liquids that are too hot, which can kill the yeast.
Do not rush the rise.
Yeast works on its own schedule. Rising times are only guidelines - if the dough hasn't doubled in size, it needs more time.
Knead until smooth and elastic.
The dough should feel supple. Proper kneading develops gluten, which gives the rolls their soft, fluffy texture.
Let the rolls touch in the pan.
When you first place the rolls in the pan, leave a little space between them. As they rise and bake, they'll expand and gently touch, which helps keep the sides soft and fluffy.
Brush before baking for a glossy finish.
For a bakery-style shine, brush the tops with a light mixture of milk and olive oil before baking. This also helps sesame seeds (if using) adhere to the rolls.
FAQ
Make sure the dough is soft and slightly tacky, knead until elastic, and allow it to rise fully. Baking rolls close together also helps them stay soft by steaming each other.
No. Modern active dry yeast can be mixed directly into the dough as long as it's fresh and the liquids are warm (about 100-110°F / 38-43°C, not hot); just allow enough time for the dough to rise fully.
Yes, but bread flour gives the rolls a better structure and chew. All-purpose flour will work, but the texture may be less chewy.
Yes - leave a little space when placing them in the pan. As they rise and bake, they'll expand and touch, which keeps the sides soft.
Yes! Place the shaped rolls close together on the pan before the second rise. They'll expand slightly and bake into soft, tender pull-apart rolls - ideal for sharing at family meals or festive gatherings.
If the dough hasn't doubled after a reasonable time, the yeast may be inactive due to age or hot liquids. Start over with fresh yeast to ensure a proper rise.
Yes - plant-based milks like almond, oat, or soy can replace cow's milk. Keep the olive oil for moisture and richness.
Brush the rolls with a mixture of milk and olive oil before baking. This encourages gentle browning and helps sesame seeds stick if using.
Absolutely. Bake as usual, then freeze cooled rolls in an airtight container. Reheat in the oven for a few minutes before serving to restore softness.
More Yeast Bread Recipes You'll Love
If you enjoyed these soft dinner rolls, you'll love trying some of my other favorite yeast breads.
Recipe Origins
This soft dinner rolls recipe is adapted from my hot cross buns recipe - a dough I've made and tested many times over the years. Because it's such a reliable base, it was the perfect starting point for creating a simple, everyday dinner roll.
For this version, I swapped the butter for olive oil and adjusted the shaping to create classic pull-apart rolls. I also used active dry yeast instead of instant yeast, keeping the same method without proofing first. With fresh yeast and properly warmed liquids, the dough rises beautifully without that extra step.
The result is a soft, tender roll with just enough structure - familiar, dependable, and perfect for sharing.
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Recipe
Soft Dinner Rolls with Olive Oil and Bread Flour
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Ingredients
Dry Ingredients:
- 1000 grams bread flour about 7 cups
- ½ cup granulated sugar 100 grams
- 18 grams active dry yeast 2 tablespoons
- 1½ teaspoons salt 9 grams
Liquid Ingredients:
- 2 eggs room temperature, lightly beaten
- 1½ cups milk whole or 2%, 120-130°F / 49-55°C
- 1 cup water 120-130°F / 49-55°C
- 6 tablespoons olive oil
Topping:
- ¼ cup milk room temperature
- 1 tablespoon olive oil
- ¼ cup sesame seeds toasted
Instructions
- In the bowl of a stand mixer, whisk together the dry ingredients except the salt.
- In a separate bowl, whisk together the eggs, milk, water, and olive oil. The liquids should be warm to the touch, not hot.
- With the dough hook attached and the mixer on low speed, slowly pour the liquid mixture into the dry ingredients. Mix until a shaggy dough forms.
- Sprinkle in the salt and continue mixing until it is fully incorporated and the dough begins to come together.
- Increase to medium speed and knead for 8-10 minutes, until the dough is smooth, elastic, and pulls away from the sides of the bowl. If needed, add a small amount of flour to achieve a soft but not sticky dough.
- By hand: Gradually stir the liquids into the dry ingredients. Add the salt once most of the flour is incorporated. Knead on a lightly floured surface until smooth and elastic.
- Lightly grease a large bowl. Place the dough inside, turning once to coat. Cover and let rise in a warm spot until doubled in size, about 30-60 minutes.
- While waiting, line a 12 x 18″ rimmed baking sheet or two 9 x 13″ baking pan with parchment paper. Alternatively, lightly grease it with olive oil or nonstick spray.
- Punch down the dough and divide it into equal portions.If you have a scale, weigh your ball of dough and divide it by 35 to get equal-sized pieces.To shape each roll, gently flatten a piece of dough, roll it into a short log, rotate it slightly, and roll again. Cup your hand over the dough and move it in a circular motion to form a smooth ball.Place the rolls seam-side down on a greased or parchment-lined half-sheet pan, leaving a little space between each one.
- Cover loosely with a tea towel and let the rolls rise again for about 30-45 minutes or until doubled in volume.
- While the buns are rising, place the rack in the middle position and preheat the oven to 350°F (175°C).
- Gently brush the tops with the milk and olive oil mixture. Sprinkle with toasted sesame seeds, if using.
Time to bake:
- Bake in the preheated oven for 20-25 minutes or until the tops are golden brown. For best results, the internal temperature should register 190-195°F (88-90°C).
- Remove from the oven and transfer to a wire rack to cool off. Serve warm or at room temperature.
Video
Notes
Measuring flour by volume is inconsistent. Scooping directly from the bag can add up to 25% more flour than intended, which leads to dense, dry rolls. Weighing your flour removes the guesswork and gives consistent results. The dough should feel soft, not dry.
Properly mixed dough will be soft and slightly tacky but should not stick to your fingers. If it feels sticky, add flour one tablespoon at a time. Warm the liquids (120–130°F / 49–55°C)
Using milk and water that are warm to the touch helps activate the yeast and gives the rolls a better rise. Avoid liquids that are too hot, which can kill the yeast. Do not rush the rise.
Yeast works on its own schedule. Rising times are only guidelines — if the dough hasn’t doubled in size, it needs more time. Knead until smooth and elastic.
The dough should feel supple. Proper kneading develops gluten, which gives the rolls their soft, fluffy texture. Let the rolls touch in the pan.
When you first place the rolls in the pan, leave a little space between them. As they rise and bake, they’ll expand and gently touch, which helps keep the sides soft and fluffy. Brush before baking for a glossy finish.
For a bakery-style shine, brush the tops with a light mixture of milk and olive oil before baking. This also helps sesame seeds (if using) adhere to the rolls.
Nutrition
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