The Best Dinner Rolls (Fluffy, Crusty, and Chewy) Recipe

Why It Works

• A food processor speeds things up, kneading this tough dough in about 90 seconds flat.
• Chilling the dough slows the rise, boosting flavor and giving you better control over timing.
• Dunking the rolls in boiling water cooks the starch on the surface, creating a crisp, shiny, deeply browned crust that’s truly special.

I totally get the love for soft, buttery Parker House rolls—they’re comfort food gold. But when you’re piling your plate with rich casseroles, creamy mashed potatoes, that savory stuffing, and gravy made from pan drippings, what I really want is something with a bit more bite. Enter these crusty, chewy dinner rolls. Without fancy steam ovens, it’s tough to get that perfect crust, but I found a clever way around it.

Instead of fiddling with pans of ice or splashing water in the oven, I borrowed a technique from bagel-making that I learned while perfecting my homemade bagels and working in a Japanese bakery. It’s called yukone (or tangzhong)—a steamed flour and water paste that gelatinizes starches, making bread softer, keeping it fresh longer, and helping crusts brown better.

I mixed those tricks together and, sure, my bagels looked a little wild, but what came out was one dreamy dinner roll. These rolls have the chewy tenderness of French bread made softer by the yukone, and the crisp, crackling crust thanks to a quick dip in boiling water.

I love these rolls because I can make and shape the dough a day ahead, which is a huge relief during big family dinners when every minute counts. Boiling the rolls stops them from rising further, so they stay perfect at room temperature for up to four hours before baking. That kind of timing flexibility is a game changer!

You start by making the yukone the night before. It’s a simple mix of flour and water cooked over medium heat until thick like mashed potatoes—think of it like a flour-water roux. This pre-cooks the starch, which means you get a velvety, tender crumb and a crust that browns beautifully.

Just be sure to let the yukone cool to about 70°F to 100°F (21°C to 38°C) before mixing it with the yeast, flour, sugar, and salt. You’ll pulse everything in your food processor until smooth, and the dough magically transforms, silky and strong, in about 90 seconds. It’ll feel super sticky, but don’t worry—you really only need a light dusting of flour to handle it.

After mixing, let the dough chill in the fridge for about an hour. The slow rise keeps the sticky dough more manageable when shaping and gives the rolls a better texture and flavor. When it’s time to shape, just divide the dough into 12 balls—no need to be exact, eyeballing works fine—and roll each one with your hand on a clean surface, turning quickly in small circles to create smooth balls.

Set the rolls on a parchment-lined rimmed baking sheet, cover them with plastic wrap, and pop the whole thing into the fridge for 8 to 10 hours or overnight. The rolls will puff up nicely and be ready for the next step first thing in the morning or whenever your schedule allows.

Boiling the rolls is a fun step that really makes the crust pop! Instead of trying to pull the dough off parchment sheets, just snip between each roll to keep them on their own squares of parchment. This makes dunking them in boiling water easy and helps avoid deflating the dough. You can drop 4 rolls at a time into the boiling water, bottom side down, and boil for exactly one minute. Then flip them over and let the bottom set for a bit before transferring them to paper towels to drain.

At first, the boiled rolls look more like giant matzo balls or dough dumplings, but don’t let appearances fool you! A good 30 minutes in a hot 400°F oven will transform them into golden, crusty rolls with that satisfying crackle we all love.

Eat them right away for that fresh-from-the-oven experience. Or keep the rolls at room temperature for up to six hours, warming them for 5–10 minutes before serving if you like them hot. They’re fantastic slathered with butter or sliced open and piled with turkey and cranberry sauce for a killer sandwich. Trust me, these rolls will become a new family favorite, not just at Thanksgiving but all year round.

For the Yukone:

• 6 ounces cold water (3/4 cup; 170 g)
• 2 1/2 ounces bread flour (1/2 cup; 70 g)

For the Dough:

• 13 3/4 ounces bread flour (2 3/4 cups; 380 g)
• 1/2 ounce sugar (1 tablespoon; 15 g)
• 2 1/2 teaspoons (9 g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight
• 1 1/2 teaspoons (6 g) instant dry yeast, such as SAF; not RapidRise or active dry
• 6 ounces cold water (3/4 cup; 170 g)

1. For the Yukone: In a 2-quart stainless steel saucepan or 10-inch skillet, whisk together the water and flour. Heat over medium heat, stirring constantly until the mix thickens to a mashed-potato consistency, about 2 minutes. Spread the thickened paste evenly on a plate in a 1-inch layer. Let it cool until it’s no warmer than 100°F (38°C), about 20 minutes.

   

2. For the Dough: In the bowl of a food processor fitted with a metal blade, pulse together the flour, sugar, salt, and yeast until mixed. Add the cooled yukone and cold water, then process until the dough becomes smooth and elastic, about 90 seconds.

   

3. Transfer dough to a lightly greased bowl. It’ll be warm and super sticky—don’t worry, that’s exactly right! Cover with plastic wrap and refrigerate until the dough roughly doubles in size, about 60 to 90 minutes depending on how cool the yukone is.

   

4. Turn the dough out onto a clean, un-floured surface without punching it down or deflating it. Cut into 12 even-ish pieces (about 2 1/4 ounces or 60g each). Using your palm, quickly circle each piece to roll it into a smooth ball. Place each on a parchment-lined rimmed baking sheet, cover with plastic, and chill overnight or for 8 to 10 hours until puffed and soft.

   

5. To Finish: Position an oven rack in the lower-middle and preheat the oven to 400°F (200°C). Fill a deep pot with about 3 inches of water and bring to a full boil over high heat. Line a baking sheet or cutting board with several paper towels. Using scissors, cut the parchment between each roll. Working in batches of 4, lift each roll with its parchment square and gently lower it upside-down into the boiling water. Boil for exactly 60 seconds, then flip the rolls right side up using a slotted spoon to allow the bottoms to dry and “skin over.” Transfer to the paper towels to drain. You can gently peel off the parchment as you go or let it slip off naturally.

   

6. Carefully place the boiled rolls on a parchment-lined rimmed baking sheet. Bake immediately, or let them sit at room temperature for up to 4 hours before baking. Bake the rolls 35 minutes until the crust is deeply blistered and golden brown all over.

7. Serve these beauties right away, or keep them at room temperature for up to 6 hours. If they cool, pop them back in a hot oven for 5 to 10 minutes to warm before serving.

Storage Tips

Store leftover rolls in an airtight container at room temperature for up to two days. To keep them fresh longer, pop them in the freezer inside a sealed bag for up to three months. When you’re ready to enjoy, thaw at room temperature and warm them in a 350°F oven for 5 to 10 minutes to bring back that fresh-baked glow.

Make-Ahead Tips

This recipe is perfect for busy families because you can make the dough and shape the rolls up to a day ahead. The slow overnight rise in the fridge not only saves you time on the day of your meal but also enhances the flavor. Boil and bake the rolls right before dinner, or boil them early and bake just before serving. The boiled rolls hold well at room temperature for a few hours, giving you great flexibility.

Variations

• For a touch of sweetness, stir in a tablespoon of honey or maple syrup into the dough along with the water.
• Add dried herbs like rosemary or thyme to the dry ingredients for a savory herbal twist.
• Try topping the rolls with sesame or poppy seeds right after boiling for some extra crunch and flavor.
• For a cheesy upgrade, sprinkle grated Parmesan on top before baking.

Serving Suggestions

These rolls go perfectly with everything from holiday roasts and casseroles to soups and salads for weeknight dinners. Serve warm with butter on the side, or slice them open and fill with your favorite deli meats and condiments for an easy sandwich. They also shine alongside rich gravies and stuffing, balancing out those hearty flavors beautifully.

Recipe FAQs

• Can I make these rolls without a food processor? Yes! You can knead this dough by hand, but it will take longer and be a bit messier due to the high hydration and stickiness. Just be patient and use a bit of flour on your hands and surface.
• What if I don’t have bread flour? All-purpose flour will work, but the rolls might be slightly less chewy and have a lighter crust.
• Why boil the rolls? Boiling gelatinizes the starch on the surface, creating a shiny, crispy crust with a chewy bite much like bagels.
• Can I freeze the rolls? Absolutely! Freeze them uncooked after shaping or freeze fully baked rolls. Thaw and warm before serving.
• What’s yukone or tangzhong? It’s a cooked flour-water paste that helps bread retain moisture, keeps it fresh longer, and gives a tender crumb.