Take the stress out of your side dish spread with the ultimate recipe for Easy Homemade Dinner Rolls.

Golden brown Easy Homemade Dinner Rolls in round pan

It doesn’t take many clicks around these pages to come to two simple conclusions:

  1. Doughnuts might as well be a food group.
  2. Carbs can come in all shapes and sizes and we embrace them all.

Holding a single Easy Homemade Dinner Rolls

When it comes to carbs, I have a very definitive list of favorites on the savory side (sweet is a whole other story):

Basically, if it’s hot, yeasty and qualifies as a carb, I am down to par-tay.

Stand mixer with Easy Homemade Dinner Rolls dough

And who can seriously resist bread fresh from the oven? Especially when it’s insanely fluffy, buttery and perfect for pulling apart and popping shoving into your mouth.

Poking Easy Homemade Dinner Rolls dough

This is a recipe for those with a fear of yeast and all things involving rising times. If you can stir, you can make these dinner rolls.

The best part is, this recipe is totally a blank canvas. I’ve topped mine off with melted butter and large-flake sea salt (love that crunch), but the sky is the limit.

Brushing dinner rolls with melted butter

I can imagine endless variations, from garlic and cheese to fresh herbs and, dare I say, chocolate!

Whip up these rolls for a holiday feast (hello, Thanksgiving essential!) or add them to your weeknight menu for the ultimate wow factor. Best of all, any leftovers are great toasted in the a.m. with butter and jam or halved and stuffed with all of your sandwich favorites.

The best Easy Homemade Dinner Rolls in round baking dish
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Find more inspiration for hot, homemade carbs below!

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Side Dish

Easy Homemade Dinner Rolls

Take the stress out of your side dish spread with the ultimate recipe for Easy Homemade Dinner Rolls.
4.88 from 91 votes
Golden brown Easy Homemade Dinner Rolls in round pan
Prep Time 1 hr 20 mins
Cook Time 25 mins
Total Time 1 hr 45 mins
Servings 12 rolls

Ingredients 

  • 1 (1/4-oz.) packet active dry yeast
  • 1/4 cup warm water (110°F)
  • 2 Tablespoons sugar
  • 2 cups all-purpose flour, plus more as needed
  • 1/2 teaspoon salt
  • 1/2 cup whole milk
  • 2 Tablespoons unsalted butter, melted, plus more for brushing
  • Large-flake sea salt (optional)

Instructions 

  • In the bowl of a stand mixer fitted with the dough hook, combine the warm water, yeast and sugar. Let the mixture stand for 5 minutes.
  • Add 1 cup of the flour, as well as the salt, whole milk and melted butter and beat for 2 minutes.
  • Add an additional 1 cup of flour and beat on high speed for 2 minutes until the dough begins to form a ball. (If the dough is still very sticky, add an additional ¼ cup flour as needed.)
  • Lightly flour your work surface. Scrape the dough onto your work surface, and using the heel of your hand, knead it for 2 minutes then place the dough in a greased bowl and cover the bowl with a towel. Set the bowl in a dark, warm place for 30 minutes until it has doubled in size. 
  • Grease an 8-inch round pan with cooking spray or butter.
  • Divide the dough into 12 pieces then roll each piece into a ball and arrange the balls in the prepared pan. Cover the pan with a towel then return it to a dark, warm place for 30 minutes. 
  • Preheat the oven to 375°F. Uncover the rolls then bake them for 20 to 25 minutes until they are golden brown and cooked through.
  • Remove the rolls from the oven, brush them with additional melted butter and immediately sprinkle them with the sea salt (optional). Serve them warm. 
  • If you want to prepare the rolls in advance, follow the directions up until you place the (unbaked) rolls in the baking pan then tightly cover the pan with plastic wrap. When ready to serve, remove the rolls from the freezer and place them in the fridge overnight then bring them to room temp to rise before baking them as directed.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!

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Recipe adapted from Fleischmann’s.


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Nutrition

Calories: 106kcal, Carbohydrates: 18g, Protein: 2g, Fat: 2g, Saturated Fat: 1g, Cholesterol: 6mg, Sodium: 103mg, Potassium: 35mg, Sugar: 2g, Vitamin A: 75IU, Calcium: 15mg, Iron: 1mg

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Comments

  1. 5 stars
    This is a great recipe. I have been making bread for decades and this is one of the easiest roll recipes I have tried and they turned out great.

  2. 5 stars
    Made these several times and they are always a hit! Never have any left even if I make a double batch

  3. 4 stars
    I proofed for a few hours accidentally and they came out wonderful. Light soft rolls. Will definitely make these again

  4. 2 stars
    I also had an issue with the dough rising. My water was warm enough and the yeast is new. It’s been covered for 20 minutes and hasn’t moved at all. Was super excited to make these.

  5. 5 stars
    Making these right now, happened to be down to my last 2 cups of flour and wanted some rolls to go with dinner. I wanted to leave a bit of advice for new bakers (I’m one too really).

    If you are unsure if the yeast is going to work, make sure the mixture is foamy (I proof the yeast for 15 minutes and it helps a lot). If the yeast doesn’t foam you’ll likely have flat rolls.

    Thanks for the recipe!

  6. My rolls didn’t turn out right, I followed your instructions to a tee!! They were hard as a rock…the yeast wasn’t out of date either. When I kneed it the dough it wasn’t sticking together like I’ve seen my mothers do. She’s passed away so I couldn’t get her help!! Please advice

      1. Hi Doménica! Just mix the dough in a bowl then knead it by hand for the time specified in the recipe. :)

  7. I made these rolls today and I am so proud of myself because I’ve never made homemade rolls before- I got a new mixer for Christmas and I was determined to make some rolls. The only thing that I changed Walmart was out of the regular yeast so I got the fast acting and followed the instructions as they were stated. GOOD tasting rolls thanks for this good recipe.

  8. 5 stars
    Awesome rolls. Just like my Grandmother used to make many years ago.
    I doubled the recipe and used large muffin pans. A double batch made 12 large rolls.
    Yummy recipe, will definitely make it often.
    Thanks

    1. Hi Irene! The ingredient list states “1 (1/4-oz.) packet active dry yeast.” One packet is 1/4-oz. or approximately 2 1/4 teaspoons. :) Hope that helps!

  9. 5 stars
    I made these last year and I am making them again this year! They didnt last long so I am doubling the recipe this time. Thank you great recipe!!

  10. Great recipe for rolls I make rolls all the time.for my Friends and Family.most times I make 5 dozen.So glad I came across a small amount.Thanks for your recipe.Delicious.

  11. 5 stars
    I made these today and we love them. I was wondering if this recipe can be doubled or should I just make two separate batches? Thanks and I’m looking forward to the reply.

    1. Hi Jess – If the dough feels very dense and tough when you knead it, that’s a sign that it’s starting to become over-kneaded.

  12. 4 stars
    I baked mine for 18 minutes and it still came out really done.. my fiance said it’s not bad for a first try but I guess next time I make it I’ll do it for 15mins and watch it, but otherwise this recipe is easy to follow! Thank you

  13. 5 stars
    Loved these rolls on Thanksgiving! The family devoured them. I was wondering if anyone has substituted in a little whole wheat flour (maybe 1 cup or 1/2 cup) to add some whole grain into the recipe?

    1. Hi there! I haven’t tried that substitution but I know other commenters have had success in doing so. I’d recommend starting with a small amount of whole wheat flour by replacing 25% of the AP flour with the WW flour. Let me know if you give it a shot!

  14. Great recipe. My rolls turned out really good. Just for me I think I would add a little more sugar to the mixture. I like my dinners rolls with more sweetness to them.

  15. I attempted this recipe twice yesterday. The dough was never sticky, and both times the dough never rose. I baked them anyway and they did end up rising in the oven, but we’re very dense and not at all like the picture. What can I troubleshoot Next time?

  16. Hi I’m preparing this right now for Thanksgiving. I’m new to baking and have never made rolls before. I’ve seen other similar recipes call for eggs. Can or should I try that with this recipe? I’m unsure what the difference is to adding eggs or not. Thanks!

    1. Hi Sarah – Absolutely! Just mix the dough in a bowl then knead it by hand for the time specified in the recipe. :)

  17. Love these rolls! They are delicious and always turn out perfectly. Making two batches for Thanksgiving – using vegan butter and soy milk in one batch. thanks for the recipe!

    1. Hi Jen! I personally haven’t used non-dairy milk in this recipe, but I know other commenters have had success in doing so. Let me know if you give it a shot!

    1. Hi Molly! You can store them in a sealed plastic bag, but keep an eye on the moisture and open the bags every now and then if they look like they’re getting too soft. I’m thrilled you’ve been enjoying the recipe!

  18. I do like the recipe says, but my dough won’t rise.
    I live in Ut and not sure if it’s the fry air or what, and where’s the best place to let it rise?

  19. 5 stars
    These rolls are always so good! Can the recipe be doubled with the same great results or should I make two separate batches if I want double the amount?

  20. HI, This may be a silly question, but I was wondering if you could help clear up my confustion about storing the dough for a latter time? When you say, “If you want to prepare the rolls in advance, follow the directions up until you place the (unbaked) rolls in the baking pan then tightly cover the pan with plastic wrap.” Do we form the dough and put them in the dish we will bake them in and freeze? or put them in something else? Thank you!

    1. Hi Tiffany! Not a silly question at all. Yes, you form the rolls and place them in the dish you’ll be baking them in. I hope that helps!

  21. Can I make these ahead and refrigerate overnight in the 8” pan before the second rise? They look delicious. I’d love to prep ahead for Thanksgiving.

    1. Hi Dianne – I have never made this in a bread machine so I’m not sure if that would work. Let me know if you give it a shot!

    1. Hi Amanda! You’ll want the depth of your pan to be about 2 inches. And any kind of pan will work, you may just need to adjust the bake time.

  22. Hi! This recipe looks amazing! Is there a non-dairy alternative for the milk? Will soy milk work as a replacement? Thank you!

    1. I personally haven’t used non-dairy milk in this recipe, but I know other commenters have had success in doing so. Let me know if you give it a shot!

  23. These look delicious! I am going to try them for thanksgiving! I do not have a stand mixer. Can I get same results with a hand mixer and my hands?

  24. 5 stars
    I’m also a 58 year old newbie who was afraid to work with yeast till I made homemade pizza a couple of times this year. Then I found your recipe online so I figured I would try. I followed the recipe step by step and they turned out awesome and so delicious, even my husband enjoyed eating them. Thanks for sharing it with be another great recipe to be added to my book.

  25. 5 stars
    Perfect recipe! Made them following the recipe tonite and they were a huge hit. Can’t wait to try with add ins!

    1. Hi Alexandra! It’s hard to say without seeing/feeling the dough but my guess is that it required a bit more kneading.

  26. Great recipe! Soft and delicious. I put garlic and a cube of cheddar in the buns before I
    rolled them for the second rise. Yummy!

  27. 5 stars
    Made them once with no add ins and they were delicious, made them the second time and added some dried rosemary and they were out of this world! Thanks for a great, easy recipe with not hours and hours of rising time (sometimes I want fresh baked bread but don’t think to start at 8 am lol).

  28. 4 stars
    Omg these were perfect! Light fluffy and delicious.
    I usually make bread with my mulligan stew.. but these were just amazing.
    I could totally make another batch today… and another tomorrow…

  29. 5 stars
    I was looking for a dinner roll recipe that wouldn’t make such a large number of rolls. Our children are grown, so now it’s just my husband and myself. I was excited when I found your recipe for a dozen rolls ! I’ve only had my KA mixer for 3 months…so I consider myself a 68 yr old NEWBIE!! This recipe made me feel like an experienced baker!!! So, so delicious. Good thing there were only 12…it was hard to eat just one!!!
    Thanks so much!!!

    1. Hi Mabel – I personally haven’t used instant yeast in this recipe, but I know other commenters have had success in doing so. Let me know if you give it a shot!

  30. Hi, i made this recipe for the first time lastnight and it was a success! My hubby and my seven-year old son loved it! Thank you for sharing this wonderful recipe to us! This will surely be added in my recipe collection!
    More power to you!

  31. 5 stars
    I LOVE this recipe! I’ve made them several times now, and every time they have come out perfect!
    Today, I’m baking for a large group and will be doubling the recipe…do I need to double to proof time?? Thank you!

    1. No need as long as you keep everything the same in the recipe and the rolls the same size as directed!

  32. 5 stars
    This is my go-to dinner roll recipe. I’ve made this recipe about 5x and each time the rolls are delicious. I added dried chopped onion to one batch to eat with curry chicken and they were amazing. Great recipe!!

  33. 5 stars
    Today is my second time making these rolls. I love the small batch and the awesome flavor of these rolls. They make up quickly as well. What more do you knead (lol)?

  34. 5 stars
    First time baking rolls and these came out perfect. Can this recipe be doubled or do you need to each batch separate?

    1. Yes! Just mix the dough in a bowl then knead it by hand for the time specified in the recipe. :)

  35. Easy to follow recipe with excellent results. First ti,e making dinner rolls so a little nervous but everything turned out beautifully.

  36. 5 stars
    So easy to make with an irresistible taste! This was my second batch, and it turned out perfectly!

    1. Hi Sylvia – I personally haven’t used instant yeast in this recipe, but I know other commenters have had success in doing so. Let me know if you give it a shot!

  37. 5 stars
    Grandson (3) and I made these as a homeschool project. They were SO good and easy to make for lunch. We are making them again today, for dinner!

  38. Made these rolls last night and they were absolutely fantastic. Ill definetly be making these more often. No more shopping for buns. Thank you

  39. 4 stars
    I made these rolls tonight. I didn’t get the rise that it looks like in the pictures. Rolls were good and tasted good bun not as airy as the photos. I will be making them again. Great easy recipe.

  40. 5 stars
    Was craving Jack Astors Pan Bread and found your recipe! ive made it 4 times now changing it up every time. Each time i have not had whole milk so ive used skim milk and then added 1/2 tablespoon oil to bump up the fat and they turn out great.

    Ive made them larger for burger buns twice and melted butter, garlic and basil and drissled over top for a decadent pan bread.

    I dont have a stand mixer and have just used a fork / spatula and they turn out so if anyone without a mixer is worried definitely just give it a try!

  41. I am 89 years old, and I have baked,and baked for years dinner rolls, but….. this recipe is one I will be using from now on! Easy and sooooo….delicious. Thank you so much for this recipe!

  42. 5 stars
    Perfection! The best bread rolls I’ve had in life and so easy to make! Thanks for such a fantastic recipe

  43. Mine didn’t look as pretty as the picture but sure tasted good. They ended up looking like the biscuits you get at KFC. Is there a trick to folding them? I did roll them into a ball like the recipe said. I will definitely be making them again.

  44. I don’t have a round pan to bake these in, would it work if I put them in a muffin tin to bake? That’s how I have baked frozen rolls

  45. Hi Kelly. I’m in the middle of making these and after 30 minutes it has not doubled in size. Maybe it’s not a warm enough place? Not sure but I just covered it again and I am watching and waiting.

    1. Hi Megan – I’ve never made this recipe using bread flour so unfortunately, I can’t weigh in on this. Let me know if you give it a shot!

    1. Hi Linda! You can store them in a sealed plastic bag, but keep an eye on the moisture and open the bags every now and then if they look like they’re getting too soft.

  46. 5 stars
    The recipe is simple and delicious! Unfortunately, my son ate 75% of them, but I will be making more for some ham and cheese sliders.

    Thanks again for the great recipe!!

  47. AH! just realized i dont have whole milk but i do have a) skim milk and b) heavy cream i read that you can add a tablespoon of oil with skim milk to up the fat but should i use heavy cream instead!?

    thanks for the recipe :)

    1. Hi Andrea! You can make 1 cup of your own whole milk by adding 2 Tablespoons of heavy cream to a measuring cup and topping it off with skim milk. :)

  48. 5 stars
    Simple and delicious! I made these tonight and they turned out great. My fiancé is wondering if I can add cheese next time I make these – when would be the best time in the process to add?

  49. 5 stars
    Hello! I’m a newbie in baking using yeasts. I want to know if I can substitute instant yeast for active-dry yeast for this recipe? If yes, what do I need to adjust in the procedure? Furthermore, can I use this in other bread recipes? Thank you.

    1. Hi Anna – I personally haven’t used instant yeast in this recipe, but I know other commenters have had success in doing so. Let me know if you give it a shot!

  50. 5 stars
    Kelly thank you so much for sharing this Resipe it is decently the perfect dinner rolls I made these today for Easter Dinner and my family we all Loved them this was the 2nd tome I made them first time turned out to heavy and very Densed but today ice soft and bread texture rather then dinner rolls crispy on top and soft air bread texture on the inside I would recommend this resize to anyone and every one even the first time bread roll makers again thank you for the resipe Richfrom TEXAS please stay safe by staying home

  51. Wheat flour/regular flour. I could not find any other way to use up 3/4 cup of wheat. Very nice!

  52. Is 30 and 30 really enough time to rise? Have the dough in my Proof oven now. Will take out and punch it down? And then roll into balls put in pan and let rise for another 30? I’ll post a pic when I’m done!

  53. I’m working on these now… I thought I needed two hours proofing time instead of one. Can I pop them in the fridge after second rise, until,they are ready to go in the oven with dinner? They’d be in the fridge for about an hour

  54. I followed your recipe and the rolls doubled in size but after they were done baking I noticed that they shrunk in size. Why would that happen?

    1. Hi Donna – It’s hard to say for certain what would cause this, but it could be that your dough was over-proofed. If the dough has expanded too much when you put it in the oven the yeast cannot produce any more gasses so it collapses.

  55. I am 79 years old and love to bake so I was shocked when I made these and they were loved by the family. I have a lot of wonderful recipes but am so happy that I found your site. Thanks for the great rolls

  56. 5 stars
    I had never made bread before but this sounded easy. I thought this has to be too good to be true It was so easy and they turned out so well (even the first time) that I now get requests for the recipe. It gave me the courage to try

  57. 5 stars
    Mary Jo Larson January 3, 2020

    I made your recipe for the Homemade Dinner Rolls. Used my bread machine
    and just the dough cycle. Formed the dough into 12 dough balls and baked
    in a 9-inch round pan. Rolls turned out beautifully! Thank you for a
    quick easy recipe.

  58. 5 stars
    We made these at Thanksgiving with The dough setting on a breadmaker machine and they were great! For Christmas we’re going to make them again but will need to do it in advance by hand. How much time do you think they’ll need to “come to room temperature and rise”? I’m not sure what time before baking to take them out of the fridge. Thanks!!

    1. Hi KC! It’ll take about 30 minutes for the rolls to come to room temp then an additional 30 minutes to rise. :)

  59. 5 stars
    Very food rolls and easy to make. I used 1% lactose free milk and it was fine. Everything else was the same except I did not add the salt on top of the rolls. Which would have added extra flavor. I was concerned that 2 T sugar would make the rolls too sweet but it didn’t. I will definitely make these again.

  60. To make ahead of time, I know you mentioned rolling them into the 12 balls before refrigerating. Should I also let them rise before refrigerating? Or will they just rise once I take them out before baking? Thanks!

  61. Which do you think would be a better substitute for the whole milk- half and half or 2%? These are all I have ok hand, and trying to avoid getting dressed all day long! Hahaha! (Its freezing out here anyways, so the perfect excuse to have a “coffee, pajamas all day, do laundry, and make chicken and noodles” like of day!

  62. I have been baking for many years and I want to tell you how wonderful these rolls are, my husband and son said this is definitely a keeper. It is easy and I have only found one other that my family likes better but it is a lot of work and time. Thank you for this great recipe

  63. 5 stars
    Great and easy recipe! They turned out looking like they came from a bakery.
    They are on the sweet side, so the next ones I make I’ll try cutting the sugar in half.

  64. 5 stars
    I love this recipe! I live in a cold, yet humid place at this time of year, and had issues. My dough didn’t rise the first time with a tea towel, so I decided to put a shower cap over the dish for the second rise and put it on top of the stove with my oven going. Worked like a charm and I was able to salvage this. I will definitely make these again. Great recipe!

  65. Hi there! So to make them ahead you let dough rise once and then after you make the individual rolls you cover and put them in the fridge? Or do you let them rise a second time and then refrigerate?
    Thank you! First time roll maker over here!

  66. If I’m just make the night before can I out the in the fridge and then bring them to room temp in the morning? To do they need to be frozen to stop the proofing?

  67. 5 stars
    I just made these rolls as a test run for Thanksgiving. Wow!! They literally taste as great as they look! Such an easy, stress-free dish that is so delicious! My kids devoured them within minutes of them coming out of the oven. Thank you for this recipe! It’s sure to be a staple within our household for years to come!

  68. What is the best way to triple the recipe? Should we do 3 separate batches or can we combine it into 1 and then divide into 3 bowls for rising?

    1. Hi Kristen! I’d do a double batch then a single batch just so you don’t have an overwhelming amount of dough to work with!

  69. Will this work with gluten free flour? I started making this with Bob’s 1-1 flour and so far I’m having trouble getting it to rise.

    1. Hi Rebecca – I’ve never made this recipe using gluten-free flour so unfortunately, I can’t weigh in on this. Sorry I can’t be of more help!

  70. I plan on making these a day before Thanksgiving so all I have to do is pop them in the oven. Should I still put them in the freezer? Or will it be ok to leave them in the fridge for a full 24 hrs then let them rise? Before popping them in the oven

  71. 5 stars
    Fantastic Recipe!!! I’m at about a 6,000ft elevation, I just added some extra water and it turned out perfect. I also added some extra sugar for a sweeter taste. It goes great with homemade honey butter too!

  72. 5 stars
    I needed a quick and easy dinner roll recipe the other night. These rolls were exactly that, and so yummy! Thank you for sharing!

  73. 5 stars
    I made these rolls a couple a days ago in pumpkin shape and my family loved! I am making again today because these rolls are just perfect! For the vegans out there I used almond milk and vegan butter as a substitute.

    Thank you for sharing it! :)

    1. Hi Kaitlyn – I personally haven’t used instant yeast in this recipe, but I know other commenters have had success in doing so. Let me know if you give it a shot!

    1. Hi Jackie – I’ve never made this recipe using bread flour so I can’t say with certainty what the results will be. Let me know if you give it a shot!

    1. Hi Salina – I have never made this in a bread machine so I’m not sure if that would work. Let me know if you give it a shot!

  74. Hi, I was wondering, can I leave the unbaked rolls in refrigerator over night, then take out in the morning, let reach room temperature and then let them rise in order to bake?
    I can freeze them, but it’s just over night so I wonder if freezing can be avoided as it will take longer to thaw the rolls.

    Thank you!

  75. I was wondering, can I put them in refrigerator instead of freezer? The baking dish I’m planning to use is not freezer-safe and also I’m planning to bake in the morning and would prefer to have the dough ready in the evening before.
    Thanks!

    1. Hi Angela – I’ve never tried that so I can’t say with certainty what the results will be. Let me know if you give it a shot!

  76. I have made this recipe several times.. Rolls are delicious and everyone loves them.. Thank you for the recipe.

  77. 5 stars
    These rolls are the best. I’ve been making bread for years and these are truly 5star. They are easy to make and turn out great every time. The last few times I made these I doubled the recipe and the results were just as good. One of the many things good about this recipe is they make a small amount. These are a definite keeper

  78. This was a great experience for me, being that I’ve never made rolls before. My family gobbled them up so fast. I have gotten over my fear of yeast. Lol

  79. Could you use self rising flour instead of AP? I seldom buy AP since it’s easier to buy flour with salt & soda already mixed.

    1. I haven’t tried that so I can’t say with certainty what the results would be. Let me know if you give it a shot!

  80. I’ve used 2% and they were just dandy! My question is about the type of yeast–rapid rise or regular active dry?

  81. 5 stars
    Fantastic roll recipe. I doubled it and baked on a full sheet pan. They were gobbled up immediatley. Definitely a keeper!!!!

  82. 5 stars
    One of the best bread recipes for rolls I have tried ! This is definitely a keeper and will be one of my go to’s for fresh homemade rolls ! Thank you for the wonderful recipe. (:

    1. Hi Candace – I’ve never tried this recipe with 2% milk but it *should* work. I would love to hear your results if you give it a shot!

  83. 5 stars
    Super easy! I used instant yeast which eliminated the first rise, dumped everything in at once, and kneaded it with my KitchenAid. Very quick, easy and delicious! Thanks for the great recipe!

    1. Hi Carol – I have never tried this recipe at high altitude so I’m not sure what changes would need to be made. Sorry I can’t be of more help!

    1. Hi Marian – What do you mean by download? We have a print button for our recipes but not a download. Is that what you’re referencing?

  84. Question, directions to not say to brush with butter before baking, but the picture shows you brushing them before baking. Are you supposed to brush them with butter before baking? Thanks!

  85. 5 stars
    I made these rolls fo a weeknight supper. So easy and good! I used the dough this morning and made cinnamon rolls. WOW! My husband doesn’t really care for cinnamon rolls, but he had seconds and said they were the best he’s ever had! Thank for sharing this recipe! Hope you try them as cinnamon rolls :)

  86. 5 stars
    I made these for supper on a week night and they were a hit! I also used this dough for cinnamon rolls this morning and WOW! So fluffy and light they melt in your mouth! My husband is not a big cinnamon roll fan, but he had seconds and said they were the best he’s ever had! Thanks for sharing and hope you try dough as cinnamon rolls :)

  87. 5 stars
    I made these rolls for Christmas this year. They were great. I have tried other recipes before and something always goes wrong with the yeast. Thanks for including the actual temperature for the water. Most recipes call for warm, warm to the touch, or not too warm water. That is not helpful by any stretch of the imagination. I followed your recipe exactly(I doubled everything). They were a big hit. Thanks I will definitely be following you and looking out for other recipes.

    Thanks!!!!

  88. 5 stars
    I made these for Xmas Dinner and they were awesome! The perfect dinner roll. I’m new to baking though….probably a good thing….wondering if it is safe to double or triple the recipe?

  89. It looks like the rolls should be brushed with melted butter before baking but the instructions don’t specifically say that.

  90. Great recipe! I don’t have a proving machine; so I boil water leave it in the pot and put it in the oven with my dough. It rises beautifully:)

  91. Hi! Kelly I want to make these rolls but I want to know one cup measurement of flour in grams &water in ltrs please.

    1. Hi there! I have never made this recipe with metric measurements but you are welcome to use an online converter. :)

  92. 5 stars
    I’ve made these types of rolls and other types bread. I always wanted to have a proofing box but they are quite expensive but I found a solution. In your empty clean dishwasher start it and let it run about 10 minutes to raise the temp. Turn it off and let it drip dry. Place the covered bowl in there on the top rack and the doe will rise quickly with warm most heat and a dark location. Works like a charm. When you are finished rolling the doe out and have placed in your pan put it back in the dishwasher and it will rise beautifully. It’s easy and does a great job.

  93. Hi. I am one of those with a fear of any recipe using yeast. However, I want to make delicious, soft, fluffy rolls at home, so I’m gonna try this! Question please! Do you use that rapid fast rising yeast, or regular active yeast? Thanks!

    1. Hi Missy! This recipe calls for active dry yeast. You’ve got this! Looking forward to hearing your results :)

  94. 5 stars
    Kelly, I left a post but with wrong email. . I made single batch, but was wondering if it would work doubling it. Thank you

  95. 5 stars
    I made these for the first time on Thanksgiving. They are so good and easy to make. The unsalted real butter works great with the sea salt on top. This a new family favorite. Going to share with the rest of family.

  96. 5 stars
    On maternity leave for this Thanksgiving, so to pass the time I’ve been very adventurous in the kitchen. I volunteered to bring homemade rolls to our family dinner. At first I was really nervous that I was going to mess this up and not have anything to bring, because I didnt have a mixer. I decided to attempt this full force while watching the Macy’s Parade, and had a little trouble getting my dough to double. I finally decided to warm my oven, turn it off, then place the dough with a wet towl over to let proof. And vola! They came out perfect!!!

  97. 5 stars
    LOVE LOVE LOVE.
    Very easy to follow instructions. I used salted butter and did not use the sea salt for topping. Definitely using this receipe again!

  98. 4 stars
    Just made these today as a trial set before actually making it for Thanksgiving. Very impressive! I could go for salted butter vs unsalted. Either way for my 1st time making homemade rolls, I feel like Suzie Homemaker. Thank u! Of course, my kids & family were my critics. They enjoyed it but felt it needed some flavor. The salt on top made a difference. I used a spoon & hands instead of a mixer

  99. 5 stars
    If I’m preparing my rolls in advance, should I let them rise in the dark dark space while in the baking dish before freezing? Or should I freeze them after rolling them in balls and placing them in the baking dish?

  100. 5 stars
    I made these with 1/4 cup water (as stated in the recipe) and they turned out fantastically! Also, I don’t have a stand mixer (it’s on my Christmas wish list!), so I mixed by hand and they still turned out perfect. So don’t be afraid to make these without a stand mixer!

  101. 4 stars
    I made a trial run of this recipe to see if I liked the result. I found that following the recipe resulted in a very wet dough that needed at least 1 1/2 cups more of flour. The turned out great so I am doubling the recipe and making them for Thanksgiving. Still not the rolls I’m trying to replicate but they are good and close to what I’m trying to make.

    1. Hi Elaine – I apologize! There was an error in the original recipe. It stated “1 cup” warm water, but the actual measurement should be “1/4 cup warm water.” Please note this has been updated. Have a wonderful Thanksgiving!

  102. Hi…these look amazing. I saw the side note about making these in advance i would just like to know if i make them the night before up to the part where you said to freeze them can i just keep them in the fridge over night untill im ready to bake the next day and skip the freezer step . Hope this made sence…Thanks

    1. Apologies, Wallace! The original recipe incorrectly stated “1 cup warm water” but the correct measurement is “1/4 cup warm water.”

  103. 4 stars
    Just made these. Had to add waaay more than 2c flour. And kept adding more when kneading and still sticky. I was thinking maybe the 1/2 cup milk is too much?Couldn’t fit 12 in an 8″ pan so used a 9″. After the second rise they were over the top edge of the pan. Your photos look like you brushed with butter before baking, but directions do not say that so I didn’t until after baking. Even after 25 min they came out a little gummy on the bottom. If I do these again I will use a 10″ springform pan and maybe try 14 instead of 12.

    1. Apologies, Pat! The original recipe incorrectly stated “1 cup warm water” but the correct measurement is “1/4 cup warm water.”

    1. Hi Carrie! The salted butter will definitely work, but I’ve never tried this recipe with 2% milk. It *should* work. Let me know if you give it a shot!

    1. Absolutely! I just included a note in the recipe for how to do this and have also shared it here: If you want to prepare the rolls in advance, follow the directions up until you place the (unbaked) rolls in the baking pan then tightly cover the pan with plastic wrap. When ready to serve, remove the rolls from the freezer and place them in the fridge overnight then bring them to room temp to rise before baking them as directed.

  104. 12 rolls in a 8 inch pan are you kidding me? Typo Right?? Or else these must be teeny tiny miniature rolls ! Do you perhaps mean a 10 or 12 inch pan ????

    1. Yes, definitely! If you want to prepare the rolls in advance, follow the directions up until you place the (unbaked) rolls in the baking pan then tightly cover the pan with plastic wrap. When ready to serve, remove the rolls from the freezer and place them in the fridge overnight then bring them to room temp to rise before baking them as directed. Enjoy :)