Breakfast Baking
Lemon Dill Soft Dinner Rolls with Herb Butter Recipe
Original recipe: 12 servings · Prep: 25 min · Cook: 18 min · Total: 148 min
By Beginnerbakes Editorial TeamPublished Apr 28, 2026 | Updated Sep 30, 2026
American
148 mins
Beginner-friendlyEasyStep By StepNo Fuss
These beginner-friendly lemon dill dinner rolls are soft, fluffy, and brushed with bright lemon dill herb butter while warm.
Prep
25 min
Cook
18 min
Total
148 min
Servings
12
Difficulty
easy
Cuisine
American
Ingredients
Servings
12
- 3 and 1/2 cups (440g) all-purpose flour, plus extra for dusting
- 1 packet (2 and 1/4 tsp) active dry yeast
- 1 cup warm water (about 110°F/43°C)
- 3 tbsp granulated sugar
- 1/2 tsp salt
- 1 tbsp fresh lemon zest (about 1 medium lemon)
- 2 tbsp fresh dill, finely chopped
- 2 tbsp olive oil (plus extra for greasing)
- 1/2 cup (115g) dairy-free margarine or vegan butter, softened
- 1 tbsp fresh dill, finely chopped
- 1 tsp fresh lemon juice
- 1/4 tsp garlic powder
- Pinch of salt
Instructions
-
Prepare the yeast mixture: In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let it sit for 5 to 10 minutes until frothy. If it does not froth, your yeast may be inactive-start with fresh yeast to ensure proper rising.
-
Mix dry ingredients: In a large bowl, whisk together the flour, salt, lemon zest, and chopped dill evenly.
-
Combine wet and dry ingredients: Add the yeast mixture and olive oil to the flour mixture. Stir gently with a wooden spoon or spatula until dough begins to form.
-
Knead the dough: Lightly flour a clean surface. Turn the dough out and knead for 8 to 10 minutes until smooth and elastic. If sticky, sprinkle in flour gradually but avoid adding too much to keep rolls tender.
-
First rise: Lightly grease a large bowl with olive oil. Place dough inside and turn once to coat with oil. Cover with a clean kitchen towel or plastic wrap. Let it rise in a warm, draft-free spot for about 1 hour, until doubled in size.
-
Shape rolls: Punch down dough to release air. Divide evenly into 12 pieces. Shape each piece into a smooth ball and place on a greased or parchment-lined baking sheet, leaving about 2 inches between rolls.
-
Second rise: Cover rolls loosely with a towel and let rise for 20 to 30 minutes until puffy and slightly larger.
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Bake: Preheat oven to 375 degrees F (190 degrees C). Bake rolls for 16 to 18 minutes until golden brown on top and hollow sounding when tapped.
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Prepare dairy-free herb butter: While rolls bake, combine softened dairy-free margarine, chopped dill, lemon juice, garlic powder, and salt in a small bowl until well mixed.
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Serve: Remove rolls from oven. Brush tops immediately with the dairy-free herb butter while still warm. Serve rolls fresh as a delightful snack or side to your favorite summer dishes.
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Storage tip: Store leftover rolls in an airtight container at room temperature for up to 2 days or freeze for up to 1 month.
Timing and Planning
Timing estimate: 148 minutes elapsed. Includes 25 minutes mixing, kneading and shaping, up to 10 minutes yeast activation, 1 hour first rise, 30 minutes second rise, 18 minutes baking and an estimated 5 minutes cooling for warm serving. Prepare the herb butter during a rise. Allow extra time for oven preheating if it cannot overlap the second rise. These are planning estimates; use the recipe's doneness, rise and setting cues.
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