Take the stress out of your side dish spread with the ultimate recipe for Easy Homemade Dinner Rolls made with just 7 ingredients. These soft and buttery rolls are for anyone with a fear of yeast. If you can stir, you can make these pillowy rolls!
Table of Contents
It doesn’t take many clicks around these pages to come to two simple conclusions:
- Doughnuts might as well be a food group.
- Carbs can come in all shapes and sizes and we embrace them all.
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.
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.
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.
I can imagine endless variations, from garlic and cheese to fresh herbs and, dare I say, chocolate! And don’t miss my pumpkin dinner rolls flavored with a hint of pumpkin spice.
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.
Bread dough’s texture depends on its fat content. A lean dough with less fat results in a crustier, chewier bread. A rich dough with more fat results in a softer, richer bread. Just like my overnight cinnamon rolls, soft dinner rolls require a rich dough, which contains ingredients like milk and butter. Let’s take a closer look at each of the 7 ingredients you’ll need for this recipe.
- Active dry yeast: This type of yeast needs to be dissolved in warm water to activate it. It helps the dough to rise and gives the bread its soft texture.
- Warm water (110°F): The warm water is used to activate the yeast. It helps dissolve the yeast and sugar, initiating fermentation. The ideal temperature of 110°F is necessary for the yeast to thrive. You can use a kitchen thermometer to ensure the water is at the correct temperature. If you don’t have a thermometer, aim for water that feels warm but not hot to the touch.
- Sugar: Sugar serves as food for the yeast. It fuels the fermentation process and enhances the flavor of the rolls.
- All-purpose flour: Flour is the primary structure of the rolls. It provides the necessary gluten to trap the carbon dioxide produced by the yeast, allowing the dough to rise and become airy. You can use bread flour for a slightly chewier texture, but all-purpose flour works well for soft dinner rolls.
- Salt: This adds flavor to the dough and also controls the fermentation process by slowing down the yeast activity. It prevents the dough from rising too quickly. You can adjust the amount of salt to your taste, but don’t omit it entirely.
- Whole milk: Milk adds moisture and a tender crumb to the rolls. You can use other types of milk, such as skim milk or plant-based alternatives like almond or soy milk, but whole milk gives the rolls a richer texture and flavor. If using a non-dairy milk, choose one with a neutral taste.
- Unsalted butter: Butter contributes to the flavor and richness of the dinner rolls. It also helps create a soft texture. You can substitute unsalted butter with salted butter, but if you do so, reduce the additional salt in the recipe to maintain the right balance.
- Large-flake sea salt (optional): This ingredient is optional and is used for garnish to add a touch of saltiness and visual appeal to the rolls. If you choose not to use it, your dinner rolls will still turn out delicious.
See the recipe card for full information on ingredients and quantities.
The recipe is flexible and can easily be doubled to feed a crowd or to have extra rolls on hand
- Activate the yeast. 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 until it becomes frothy. This foamy yeast is the key to making your rolls rise.
- Prepare the dough. 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.)
- Knead the dough. Lightly flour your work surface. Scrape the dough onto your work surface, and using the heel of your hand, knead it for 2 minutes.
Pro Tip: If the dough feels very firm and unpliable when you knead it, that’s a sign that it’s starting to become over-kneaded. Immediately stop and let it rest for 10-15 minutes. Allowing the dough to rest will give you a better shot at a more tender result.
- Let the dough rise. Place the dough in a greased bowl and cover the bowl with a towel or plastic wrap. Set the bowl in a dark, warm place for 30 minutes until it has doubled in size.
Kelly’s Note: My suggestion for the #1 best place to proof doughs of all kinds is in your dryer! Start by running your dryer for 5 minutes, and then turn it off (this is important!). Add the covered bowl of dough to the dryer and close the door. Your dough is now proofing in yeast’s dream environment: It’s warm. It’s dark. It’s humid.
- Shape the rolls. After the dough has risen, punch it down to release any air bubbles. Then, divide the dough into 12 equal pieces. Roll each piece into a ball and place them in a greased 8-inch round pan.
- Let the dough rise a second time. Cover the pan with a towel then return it to a dark, warm place for 30 minutes. This will allow the rolls to become even lighter and fluffier.
- Bake in a 375°F oven. Uncover the rolls, brush them with butter and then bake them for 20 to 25 minutes until they are golden brown and cooked through.
- Brush with butter and serve. Remove the rolls from the oven, brush them with additional melted butter and immediately sprinkle them with the sea salt (optional). Serve them warm.
Making yeast rolls ahead of time is a convenient way to enjoy fresh, homemade rolls without the stress of last-minute baking. Here’s how you can prepare yeast rolls in advance:
Freezer Instructions
- Prepare the dough: Follow the directions up until you place the (unbaked) rolls in the baking pan.
- Freeze the rolls: Tightly cover the pan with plastic wrap and then place them in a freezer-safe bag to minimize exposure to air. Yeast rolls can be frozen for up to 1 to 2 months.
- When ready to serve: Remove the rolls from the freezer and place them in the fridge overnight. This slow thawing process prevents the dough from becoming soggy and ensures it’s safe to consume.
- Room temperature rise: On the day you plan to serve the rolls, bring them to room temp to rise. This step is crucial for the rolls to regain their fluffy texture.
- Bake as directed: Once doubled in size, bake them as directed in the original recipe. They will emerge from the oven fresh, warm and ready to be enjoyed.
Overnight Instructions
If you plan to store yeast rolls in the refrigerator rather than freezing them, the method is somewhat different. When refrigerating dough, it’s more about slowing down the yeast’s activity to allow for extended proofing and flavor developmet. Here’s how you can refrigerate yeast rolls:
- Prepare the dough: Follow the directions up until you place the (unbaked) rolls in the baking pan.
- Refrigerate the rolls: Instead of freezing, you’ll place the covered pan with the rolls in the refrigerator. The cool temperature will slow down the yeast’s activity. The dough can remain in the refrigerator for up to 12-24 hours.
- When you’re ready to bake the rolls: Remove them from the refrigerator and allow them to come to room temp, which usually takes about 30 minutes.
- Bake as directed: Since the dough has had an extended period in the refrigerator, it may take a few minutes longer to bake than if you were baking them immediately. Watch for the rolls to turn golden brown.
- Instant Yeast: You can use instant yeast as a substitute for active dry yeast. Use the same amount, but there’s no need to dissolve it in water or wait for it to foam. Mix it directly with the dry ingredients.
- Check Yeast Activation: Make sure your yeast isn’t expired. After mixing the yeast with warm water and sugar, wait for it to foam (around 5-10 minutes). If it doesn’t foam, your yeast may be inactive and it’s best to start over with fresh yeast.
- Measure Accurately: Learn how to measure flour accurately. Baking is a science, and precise measurements are crucial!
- Knead the Dough: Kneading is essential for developing gluten and achieving the right texture. Knead the dough until it’s smooth and elastic, which usually takes around 7-10 minutes.
- Shaping the Rolls: Aim for consistency in size to ensure even baking. You can use a kitchen scale to weigh the dough for uniform rolls.
- Don’t Rush the Rise: Let the dough rise as specified in the recipe. Rushing this step can affect the texture and flavor of the rolls. Be patient, and let the yeast work its magic!
- Storing Leftovers: You can store leftover rolls in a sealed plastic bag for 1-2 days at room temp. However, keep an eye on the moisture and open the bags every now and then if they look like they’re getting too soft.
Common Questions
No stand mixer? No problem! Just mix the dough in a bowl until well combined and then knead it by hand for the time specified in the recipe.
The dough should feel smooth, slightly tacky, and elastic when properly kneaded. It should not be too dry or too sticky. To check, press your finger into the dough; it should spring back but leave a slight indentation. Achieving the right texture is essential for soft, fluffy dinner rolls.
Several factors could affect the rising process, such as expired yeast, improper water temperature or not giving the dough enough time to rise. Check these variables and adjust as needed.
Sure! Just omit all other salt.
Find more inspiration for hot, homemade carbs below!
- Easy Homemade Bread (No Yeast)
- Easy Homemade Bagels
- Easy Homemade Focaccia (No Yeast)
- Easy Homemade Soft Pretzels
- Easy Pull-Apart Pretzel 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.
Kelly’s Notes
- Make sure your yeast isn’t expired. After mixing the yeast with warm water and sugar, wait for it to foam (around 5-10 minutes). If it doesn’t foam, your yeast may be inactive and it’s best to start over with fresh yeast.
- If the dough feels very firm and unpliable when you knead it, that’s a sign that it’s starting to become over-kneaded. Immediately stop and let it rest for 10-15 minutes. Allowing the dough to rest will give you a better shot at a more tender result.
- Make-Ahead Instructions: 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. The dough can remain in the refrigerator for up to 12-24 hours or in the freezer for up to 2 months. If you’ve refrigerated the rolls, remove them from the refrigerator and allow them to come to room temp, which usually takes about 30 minutes. Baked as directed. If you’ve frozen the rolls, 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.
- You can store leftover rolls in a sealed plastic bag for 1-2 days at room temp. However, keep an eye on the moisture and open the bags every now and then if they look like they’re getting too soft.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
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I’m looking for a recipe that is like the yeasty light rolls I had at the school cafeteria. This is my second try and this isn’t it. I liked the.salt on the rolls. It was a little dense. Probably my fault. And I had to let it rise longer than 30 minutes. Good flavor though. I’m glad I tried it but am still looking.
My young grandchildren love these dinner rolls. They call them Papa Rolls. I have made them several times and they turn out perfect every time.
Love reading this, Donnie!
This is a wonderful recipe. Made rolls for the first time using it. Wasn’t hard at all, smelled amazing, and tasted wonderful. Will definitely be my got to. They weren’t the prettiest ( work in progress here) delicious!!
So glad you enjoyed it!
I made these for a dinner party of 20. I picked this recipe be cause it seemed easy to double and quick. According to your instructions I should have been finished in about 3 hours at the most. Actually it took six and a half hours. Your rising time of 30 minutes is way off unless like you said you put them in the dryer but I don’t have a dryer. Also in the spring I don’t have the heat on so my house was about 70° not toasty at all which it would have had to been to rise in 30 minutes it took about two and a half hours for each rise. The only thing that saved me was I googled how long does it take bread to rise and it provided some much-needed information. Also when I was reading through your article just now you state that you should brush the rolls with butter just before you bake them. That is not in your recipe directions. For those two reasons I gave the recipe a three because I felt like it wasn’t very accurate. However they smell divine and I am hoping they will be delicious.
Wish I could give 10 stars!!! So easy to make (surprisingly) and the result was heavenly. Adding this to our regular rotation. Thanks!
Love reading this, Eliza! Thank you!
This is my to go dinner rolls recipe always wins
Love reading this, Tahani! Thank you!
Not a fan! Have made dinner rolls for many years, but will go back to my original recipe or frozen.
Followed all the instructions, and ended up with not a great result!
I’m sorry you didn’t enjoy the recipe, Jan.
First time at succeeding in making delicious dinner rolls. Made them yesterday for our daughter in laws birthday, she loves bread, her comment was “just put a candle in those rolls and call it my bd cake”…lol….I forgot to save the recipe, took a bit searching, but thankful i finally found it…a 5 star recipe.
Love reading this, Dora!
i made the rolls at first they were awesoe but then i made cinnamon rolls out of it and they are the best i have made or eaten my husband really likes them to .Finally a good recipe for a beginner like me we have had some doozies .thank u
I’m so glad you enjoyed the recipe, Cathy!
I had tried a different Dinnr Rolls recipe that didn’t taste very good. But when I tried this recipe, we ate them before they cooled. This is an excellent recipe for me.
I’m so glad you enjoyed the recipe, Cynthia!
what can you use if you don’t have a dough hook?
Hi Darnell! You could try mixing it by hand.
These are my go to rolls from now on. I made a double batch for Thanksgiving. They were a HIT! I love how easy it is to make variations too. Thanks for sharing. I never thought I’d be a baker!
Woohoo! I’m so thrilled you’ve been enjoying the recipe, Kayti!
Great dinner rolls, will definitely make them again!
I’m so thrilled you enjoyed the recipe, Louise!
These are sooo delicious and so easy to make!
I’m so glad you enjoyed the recipe, Jennifer!
I want to make these but I only have instant yeast. Could I adjust the recipe to use that instead and if so how?
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!
What is the quantity on instant yeast?
Hi there! One packet is 2 1/4 teaspoons.
I made these for Thanksgiving dinner. Didn’t need a bunch as fed 4 adults and 3 kids. Made 12 nice rolls, rose quickly, didn’t need instant/rapid rise yeast for them. Started them at 10am and were ready by time we ate at noon! Good tasting, soft rolls!
Woohoo! I’m so glad you enjoyed the recipe, Margaret!
Perfect! I’m making 3 dozen of these for Thanksgiving!
Wowza! I’m thrilled you’ve been enjoying the recipe, Bonnie!
Do you have a recipe for cinnamon rolls?
Hi Bonnie – Yes! I have a few different recipes: https://www.justataste.com/?s=cinnamon+rolls
The BEST and easiest rolls! My family and friends love them and I’m always asked to make them!!!!
Woohoo! I’m so thrilled you enjoyed the recipe, Katie!
Easy and yummy !!! Very hard not to eat too many… will make them again ! Thank you for your recipe.
You are so welcome, Dominique! I’m thrilled you enjoyed the recipe!
I made these last night. They turned out perfectly fluffy and golden brown. I did hold them in the fridge for an hour before the second rise, then let them raise an extra 15 minutes before baking. It worked well.I’ll definitely make these again.
Awesome! I’m so glad you enjoyed the recipe, Stephanie!
How do you adjust this if mixing with hand mixer? Or by hand?
Hi Mary – Just mix the dough in a bowl until well combined then knead it by hand for the time specified in the recipe. :)
I have never made dinner rolls, so I was looking for a simple recipe to start! These are a hit for our family of 7! I double the batch to make 24 and they’re eaten up so fast! I made them 3 times the first week and my husband and kids leave no leftovers! So easy to make and so good – thank you!
Love, love, LOVE reading this! I’m so thrilled your family has been enjoying the dinner rolls, P.K.!
I have been looking for an egg-free enriched bread recipe and this was wonderful! My husband is vegan, and while using plant-based butter and milk isn’t difficult for me, I have had bad luck with the egg substitutes. I have made a vegan version of these several times now and they are always a big hit!
Yay! I’m so thrilled you’ve been enjoying the recipe, Genevieve!
Hi Iade these dinner it a very simple recipe not a lot of flour I use bread flour Rose perfect and light and good
I’m so glad you enjoyed the recipe, Rita!
So easy to make, for once the outcome was perfection!!
Thank you for sharing your recipe. Top marks.
Will 100% make these again and again!!
Woohoo! I’m so thrilled you enjoyed the recipe, Willem!
Fantastic recipe that turned out perfectly. I will absolutely make these again – delicious, easy, picture perfect! The salt flakes really finished them off.
Woohoo! I’m so happy you enjoyed the recipe, Jennifer!
Literally — the best rolls I’ve ever made. So soft & fluffy, I made them to go with spaghetti, so good. The salt on top is a must!!
I’m so thrilled you enjoyed the recipe, Michael!
I made these last night but gluten free. They were a huge hit for my family of 10! Definitely will make again! Thank you for this amazing recipe.
You are so welcome, Dawn! I’m thrilled your family enjoyed the dinner rolls!
Can you share how you adjusted it to make gluten free rolls?
Hi Loretta – You could try using a gluten-free flour such as Cup4Cup that’s a 1:1 ratio as regular flour. Let me know if you give it a shot!
Hi Loretta,
GF baking especially bread is tricky. I used this recipe
https://glutenfreebaking.com/gluten-free-soft-dinner-rolls-recipe/
This was the second type I tried. I used Compliments 1:1 flour and also added a quarter tsp of Xanthium gum. I had rave reviews from my GF friends. Good Luck.
As for this recipe I plan to use if for a church function coming up. Hope it turns out great. Thanks for the recipe.
Hi Kelly,
I tried to make your dinner rolls recipe. After adding the 2nd cup of flour, the dough was still very very sticky so I added a total of another cup of flour (but in 1/4 cup increment until the dough formed into a ball). Then I kneaded and proofed it for 30 minutes. However the dough did not double in size (and didn’t even rise). I still went ahead and cut it into 12 and shaped them into balls. Then I proofed them again for 30 minutes but still the balls didn’t rise. Do you know why? Please help! Thank you so much.
Hi Gerlene? Is your yeast fresh/new? And did you proof your dough in a dark, warm place?
I followed the recipe exactly. These rolls are easy and taste good, but it’s a nightmare to get them to rise. I tried active yeast and instant yeast. I’ve made 3 batches, I don’t know how people are getting 12 rolls. I barely got 9 each time. I finally tried self rising flour and that helped a ton.
Hi Trish – It sounds like your yeast is expired. Did you confirm it’s fresh and you didn’t overproof?
Just made these for dinner tonight. Absolutely wonderful rolls.
Perfect flavor, easy to follow recipe.
Will definitely make again, ALOT!!!
Woohoo! I’m so thrilled you enjoyed the recipe, Melissa!
This is the second time I am using this recipe! Very easy to follow. I did add more salt this second time (I didn’t want to top it with salt), in addition to garlic powder, oregano, parsley, and basil. I also used water instead of milk both times and the rolls turned out really well. I had never before made homemade rolls. Thank you for the user friendly recipe!
Love reading this, Stefanie! I’m so thrilled you’ve been enjoying the recipe!
I made these last night and they came out more like biscuits, not soft and fluffy. They were still good but not what I wanted. What could I have done wrong?
Hi Donna – It could be that your yeast is old or that you over-mixed the dough. Next time if your dough feels firm and unpliable, let it rest. Allowing the dough to rest will give you a better shot at a more tender result. I hope that helps!
Will this work with instarise yeast?
Hi Sandra – 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!
Can I use water instead of the milk? I am allergic.
thank you
Hi Caylin – That *should* work. Water is thinner than whole milk so you may need to adjust the flour but just do it based on how the dough feels when you’re kneading it and add more if it gets too sticky.
My new favorite rolls! Make a little honey cinnamon butter and wow!! The rolls alone are fabulous though. Got lots of compliments. Even made and froze a triple batch for us to grab for us to use over the next couple weeks.
Woohoo! I’m so thrilled you enjoyed the recipe!
How delicious and simple these are! This is my third time in two days making them. I am absolutely addicted! They came out so perfect every time. All you do is follow the recipe and you can’t fail. Thank you so much for this recipe. I’m definitely going to be a devoted follower of your page now. I’m super excited to try more of your recipes. But right know,I think I’m probably going to go buy out my local grocery store for all their flour!
LOVE reading this! I’m thrilled you’ve been enjoying the recipe, Becca! Welcome to Just a Taste :)
Didn’t quite come out as 12 rolls. Only 6 maybe I just made larger than normal rolls but still very delicious !! Soft and fluffy. I’ve been praying on a journey of making various kinds of breads and rolls from scratch and I liked this a lot
I’m so glad you enjoyed the recipe, Erica!
Hello did you make these in a pie plate? I would like to make them today. Thank you
That works, Paula!
This is the first time I have made rolls from scratch. Other than really not knowing if I kneaded the bread correctly and only having a hand mixer, I followed the instructions. They turned out, except that I didn’t check them after the shortest recommended time and the tops were over-browned and a little hard. The insides and bottoms were fine and tasted good. I look forward to trying this recipe again, keeping an eye on the baking time. :)
I’m so glad you enjoyed the recipe, Katie! Can’t wait to read how they turn out next time, too! :)
Making this now and for some reason my dough looks the same after 30 min. Didn’t rise at all. My yeast was fine too. Foamed up like it was supposed to
Hi Paula – Did you place it in a dark, warm place? My suggestion for the #1 best place to proof doughs of all kinds is in your dryer! Start by running your dryer for 5 minutes, and then turn it off (this is important!). Add the covered bowl of dough to the dryer and close the door. Your dough is now proofing in yeast’s dream environment:
It’s warm
It’s dark
It’s humid
Super easy & delicious! Glad I tried it. Recipe is now printed & part of my collection.
I’m so happy you enjoyed the recipe, Lisa!
I tried the (3x recipe) and it was way too much liquid I did keep adding flour until it formed, just waiting for it to rise now, hopefully they come out good
Hi Brianna – I hope tripling the recipe worked out!
This is the first time I’ve ever made homemade rolls . This recipe was very easy to follow . The rolls were delicious !
Yay! I’m so glad you enjoyed the recipe, Angela!
I love this recipe. My mom has stuck with my grandmother’s wonderful recipe for 60 years but I like to try new things. This is the first recipe that she couldn’t quit talking about how wonderful the rolls were. When I told her it didn’t take 3 hours like her’s do, I had to send her, my aunt and 4 of my friends the link to your recipe.
Thanks for sharing it
Cammie
WOWZA! You are so welcome, Cammie! I’m thrilled your family enjoyed the recipe!
Amazing recipe and perfect rolls! I was scared to try and make them because I’ve always been intimidated by rolls but this recipe was so easy to follow and the rolls not only looked pretty but they taste wonderful.
These will now be a staple in my household.
Woohoo! I’m so happy to read this, Rocio!
Such an easy recipe. I made a test run with a dozen a couple of days ago, since I needed 24 for a Christmas dinner we are going to. Needless to say, they came out great and I just took my batch of 24 out of the oven. I did add rosemary to a few, as one reader suggested. Can’t wait to bring it to dinner today and see how the rosemary ones taste. Thank you! I will be trying some of your other recipes in the near future.
Yay! I’m so thrilled you enjoyed the recipe, Janet! Welcome to Just a Taste :)
I made these for Thanksgiving and they were delicious! Everyone loved them, and they were easy to prepare. Thank you for sharing this wonderful recipe!
You are so welcome, Kerry! I’m thrilled you enjoyed the dinner rolls. :)
I have been baking and cooking for years. I love it. My sweet rolls are very complicated and time-consuming to make but very good. This year for Thanksgiving I ran out of time so I was looking for a quick easy recipe. This recipe not only was quick and easy but it was so so good. I may use this more in the future. I read the comments before and I can tell you, if you follow the directions to the T they will come out perfect every time. They were so good and easy to make, that I made an extra batch that night for Friday evenings leftovers
This is what I love to read, Steve! I’m so thrilled you enjoyed the recipe!
I made these for Thanksgiving using a hand mixer with dough hooks (mixed a bit longer than the recipe because of using the hand mixer) and they rose beautifully and tasted amazing! This recipe was easy to put together and I will definitely be sending it along to others.
Awesome! I’m so glad you enjoyed the recipe, Carlyn!
Really good. My fiance liked them a lot. Will be making for Thanksgiving!
I’m so glad you enjoyed the recipe, Donna!
Hi- I’ve finally committed to making these for thanksgiving. I’ve always been too frightened of the proofing process, but love the dryer idea. Do you any recipe alterations for high altitude?
Hi Becky! My Social Media Coordinator, Libby, lives at 7200ft and has made these successfully without any changes. :)
Gave these a try today and they are delicious and so easy! Will definitely be making these a lot!
I’m so glad you enjoyed the recipe, Shari!
Hi Kelly, I’m 62 years old and have never made home made rolls. Trying them tonight. Wish me luck
Looking forward to reading your results, Eileen!
I had been failing at Parker House rolls for many tries. Came across this recipe and it’s nearly the same and fluffy and delicious. A real winner. Thanks!
You are so welcome, Heather! I’m thrilled you enjoyed the recipe!
I see you can make the dough ahead of time. I’m thinking of making 2 batches the wed before thanksgiving. I’ll make them and put them in the pan seal and then it’s ok to leave in fridge until I’m ready to bake them?
Hi Anna! They’ll be good to hang in the fridge overnight no prob!
You’re the best!! My husband is on a low to no salt diet and these Dinner Rolls are so quick and easy. I did not add any salt to the recipe and they were just fine! I can make them into longer rolls for homemade, saltless meatball, turkey, etc. subs. Thanks so much!
You are so welcome, Marianne! I’m thrilled you enjoyed the recipe!
What if you don’t have a mixer with a dough hook?
Hi Pat! Just mix the dough in a bowl then knead it by hand for the time specified in the recipe. :)
What if you never in life made bread or rolls before what if you don’t have a mixer
Hi Denies! Just mix the dough in a bowl then knead it by hand for the time specified in the recipe. :)
I’m going to try these roll’s tonight
Looking forward to hearing your results!
awsome and easy, Love this recipe.
I’m so thrilled you enjoyed the recipe, Debra!
Lovely rolls, light and fluffy. They turned out just like the picture.
Woohoo! I’m so thrilled you enjoyed the recipe, Naomi!
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.
So glad you enjoyed the recipe, Rebecca!
Made these several times and they are always a hit! Never have any left even if I make a double batch
I’m so thrilled you’ve been enjoying the recipe, Tracy!
I proofed for a few hours accidentally and they came out wonderful. Light soft rolls. Will definitely make these again
I’m so glad you enjoyed the recipe, Mellissa!
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.
Hi Amanda! Where did you proof your dough? And is it very cold where you live? You’ll want to proof the bread in a warm, dark place. Here’s my trick for how to proof bread by transforming your dryer into the ultimate proofing box: https://www.justataste.com/video-proof-bread-dough-in-the-dryer/
I followed the recipe and the rolls didn’t rise. What did I do wrong?K
Hi there! Is your yeast fresh/new?
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!
Great tip, Jeremie! I’m so glad you enjoyed the dinner rolls!
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
Hi Toni – Was your water the correct temp?
If I don’t have a stand mixer, can i use the hand one? Or what can I do?
Hi Doménica! Just mix the dough in a bowl then knead it by hand for the time specified in the recipe. :)
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.
I’m so glad you enjoyed the recipe, Brenda!
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
I’m so glad you enjoyed the recipe, Tom!
Your recipe says 1 packet yeast and then it says 1/4 tsp, but one packet is 2 1/4 tsp. so which is it? ty!
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!
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!!
I’m so thrilled to read this, Jess!
What do you do if you don’t have a stand mixer?
Hi Dianne! Just mix the dough in a bowl then knead it by hand for the time specified in the recipe. :)
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.
I’m so glad you enjoyed the recipe, Catherine!
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.
Hi Michelle – Doubling the recipe should work well! :)
dough was tough, what did i do?
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.
Home-made dinner rolls for Christmas dinner
Enjoy!
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
You are so welcome, Lorie! I’m glad you enjoyed the recipe.
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?
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!
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.
I’m so thrilled you enjoyed the recipe, Connie!
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?
Hi there! Is your yeast fresh/new?
Wonderful and easy recipe
Will it affect the results much if I use salted butter?
Not at all! Just the flavor a little bit :)
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!
Hi! Do not use eggs. Follow the recipe exactly as directed :)
Quick question. Are these baked without being brushed with butter or egg first? Just butter after they come out?
I like to brush them with butter before they go in the oven AND after :)
I don’t have a mixer with a dough hook. Could I mix them by hand, and how would I go about that.
Hi Sarah – Absolutely! Just mix the dough in a bowl then knead it by hand for the time specified in the recipe. :)
I made these beauties today for tomorrow’s Thanksgiving dinner. This was an easy recipe and they came out Delicious.
I’m so glad you enjoyed the recipe, Robin!
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!
You are so welcome, Liz! I’m thrilled you’ve been enjoying the recipe!
Very easy and very delicious.
I’m so glad you enjoyed them!
Can I bake the rolls in a large cast iron pan?
Sure!
Want to make these for Thanksgiving, but only have oat milk. Do you think that would work instead of whole milk?
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!
My second time making! Delicious and so
Easy. Just made again for thanksgiving. How do u suggest storing for a day?!
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!
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?
Hi Amber! You’ll want to proof the bread in a warm, dark place. Here’s my trick for how to proof bread by transforming your dryer into the ultimate proofing box: https://www.justataste.com/video-proof-bread-dough-in-the-dryer/
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?
Doubling the recipe should work well!
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!
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!
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.
Yes!
My family liked them. Will make them again in the future gathering.
Could I do this in my bread machine with dough cycle?
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!
How deep does the 8″ round pan have to be? And is any material okay (ie metal non-stick, pyrex, etc)?
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.
Hi! This recipe looks amazing! Is there a non-dairy alternative for the milk? Will soy milk work as a replacement? Thank you!
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!
These are so so good! Can’t believe I made them! Super easy and so tasty.
Woohoo! I’m so thrilled you enjoyed the recipe, Katrina!
I live at high altitude approx 6500ft. Do I need to make any changes?
Hi Sheri! My Social Media Coordinator, Libby, lives at 7200ft and has made these successfully without any changes. I look forward to reading your results!
Can I make the dough in the morning and leave the rolls out until I’m ready to bake them before dinner?
Hi Sharon – I’d refrigerate then bring to room temp to rise a second time before baking.
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?
Hi Kim! Yes, that should work as long as you knead it to the equivalent as directed.
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.
You are so welcome! I’m thrilled you and your husband enjoyed the dinner rolls, Sherry!
Perfect recipe! Made them following the recipe tonite and they were a huge hit. Can’t wait to try with add ins!
Woohoo! I’m so glad you enjoyed the recipe, Becky!
My first in baking bread! But they look so lumpy. How do I make them smooth like yours?
Hi Alexandra! It’s hard to say without seeing/feeling the dough but my guess is that it required a bit more kneading.
Surprisingly easy. I just put the two cups of flour in and kneaded with my hands. Came out perfect.
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!
YUM! So thrilled you enjoyed the recipe, Bonnie!
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).
YESSSS! So thrilled you enjoyed the recipe, Tonya!
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…
I’m so glad you enjoyed the recipe, Patty!
Can this be made in a 9×13 pan?
Hi! Are you doubling the recipe?
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!!!
Amazing! I’m so glad you and your husband enjoyed the recipe, Jere!
Can I use instant dry yeast?
Thanks!
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!
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!
Woohoo! I’m so glad you and your family enjoyed the recipe, Marinith!
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!
No need as long as you keep everything the same in the recipe and the rolls the same size as directed!
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!!
I’m so glad you’ve been enjoying the recipe!
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)?
LOVE the food pun, Anne! And I’m so glad you’ve been enjoying the recipe!
First time baking rolls and these came out perfect. Can this recipe be doubled or do you need to each batch separate?
Doubling the recipe should work well, Joe!
What if you don’t have a stand mixer? Would you jus knead for the same time frame?
Yes! Just mix the dough in a bowl then knead it by hand for the time specified in the recipe. :)
Easy to follow recipe with excellent results. First ti,e making dinner rolls so a little nervous but everything turned out beautifully.
I’m so glad you enjoyed the recipe, Elizabeth!
So easy to make with an irresistible taste! This was my second batch, and it turned out perfectly!
I’m so glad you’ve been enjoying the recipe, Margaret!
I made the rolls and they were great. Easy to make❤️
I’m so glad you enjoyed the recipe, Shirley!
Can I use rapid yeast in this recipe
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!
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!
Awesome! I’m so thrilled to hear this, Darlene!
What happens if you forget to add the salt? … asking for a friend
No worries! You can use salted butter when serving them :)
Made these rolls last night and they were absolutely fantastic. Ill definetly be making these more often. No more shopping for buns. Thank you
Woohoo! I’m so glad you enjoyed the recipe!
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.
Hi Coleen! Did you knead the dough for the time specified in the recipe?
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!
Love reading this, Jeanette! I’m so thrilled you’ve been enjoying the recipe!
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!
Love hearing this, Shirley! I’m so glad you enjoyed the recipe :)
I don’t have a stand mixer, any suggestions?
You can just mix the dough in a bowl then knead it by hand!
Perfection! The best bread rolls I’ve had in life and so easy to make! Thanks for such a fantastic recipe
You are so welcome, Amelia! I’m thrilled you enjoyed the recipe!
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.
I’m so glad you enjoyed the recipe, Donna!
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
Sure!
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.
Hi Susan! I have a great trick for how to proof bread by transforming your dryer into the ultimate proofing box: https://www.justataste.com/video-proof-bread-dough-in-the-dryer/ :) Looking forward to hearing how your rolls turn out!
Can you use bread flour?
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!
How do you store leftovers?
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.
My entire family was impressed with homemade dinner rolls! They were delicious and easy to make!
I’m so glad to hear this, Aggie!
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!!
Ha! Love this! I’m so thrilled you and your family enjoyed the recipe, Michelle :)
What if I don’t have a stand mixer?
You can mix it by hand!
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 :)
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. :)
Great,. Easy
I’m so glad you enjoyed it!
Absolutely delicious recipe thank you
You are so welcome, Layla! I’m thrilled you enjoyed the recipe!
What if I don’t have unsalted butter
Hi Terri! Salted butter works but I would recommend reducing or leaving out the 1/2 teaspoon salt.
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?
So glad you enjoyed the recipe, Danielle!
These are delicious and easy to make. We are going to try filling them like kolaches next.
I’m thrilled you enjoyed the recipe, Kim!
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.
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!
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
I’m so glad you enjoyed the recipe, Richard!
These are so yummy. Enjoyed them for Easter Dinner with the family
I’m thrilled you enjoyed the recipe, Rebecca!
These are great! Made them last week and making them now for Easter dinner.
Awesome! I’m so thrilled you’ve been enjoying the recipe, Lori!
Wheat flour/regular flour. I could not find any other way to use up 3/4 cup of wheat. Very nice!
I’m so glad you enjoyed the recipe, Dawn!
Nice recipe went nice with beef gravy tonight
I’m so glad you enjoyed the dinner roll recipe, Christopher!
I’m making these now! Thank you for the recipe :)
You are so welcome, Rebekah! Enjoy!
Easy and delish…
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!
Yes indeed!
Well these are absolutely perfect!! Perfect texture!
I’m thrilled you enjoyed the rolls, Danielle!
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
Hi Marsha! I’d refrigerate then bring to room temp to rise a second time before baking.
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?
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.
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
I’m so thrilled you enjoyed the recipe, Kathryn!
Great recipe I needed something that was easy and quick and the rolls are delicious thank you
You are so welcome! I’m glad you enjoyed the recipe!
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
This is what I love to hear, Joyce! I’m so thrilled you enjoyed the recipe!
Is salted butter okay to use? That is what I already have on hand. Can’t wait to make this.
Sure! Just omit all other salt.
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.
Amazing! I’m so thrilled you enjoyed the recipe, Mary Jo!
I have made this recipe several times and has been amazing each time! Thanks for sharing :)
I’m so glad you’ve been enjoying the recipe, Cassy!
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!!
Hi KC! It’ll take about 30 minutes for the rolls to come to room temp then an additional 30 minutes to rise. :)
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.
I’m so thrilled you enjoyed the recipe!
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!
Hi Paige! Bring the rolls to room temp to rise before baking. :)
What if you don’t have a stand mixer?
No worries, Shari! You can mix it by hand!
Ran out of milk and used 3/4 cup of water worked out great
So thrilled to hear you enjoyed the recipe, Tootie!
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!
Hi there! I’ve never tried this recipe with 2% milk but it *should* work. :)
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
I’m so glad you enjoyed this recipe, Kathryn!
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.
I’m so thrilled you enjoyed the recipe, Jesse!
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!
I’m so thrilled to hear this, Kim!
Can I use 2% milk?
Hi Joyce! I’ve never tried this recipe with 2% milk but it *should* work.
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!
Hi Kristy! Make the individual rolls and refrigerate then bring to room temp to rise before baking.
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?
Don’t freeze! Totally fine to refrigerate them :)
Can I refrigerate the dough overnight? Would I do this before they rise?
Hi Becky – YES! Bring them to room temp to rise before baking them as directed.
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!
Woohoo! I’m so thrilled you enjoyed the recipe, Stacie!
Made these yesterday! Turned out awesome, The only thing I forgot was to brush them with butter before I bake them
I’m so glad you enjoyed them!
If you don’t own a mixing bowl with dough hook, are you SOL? Can you use a hand mixer?
Hi Paige – You can mix it by hand! :)
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?
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!
Awesome recipe. Thank you for sharing.
You are so welcome, Sandy! I’m thrilled you enjoyed it!
Used King Arthur Gluten Free Measure for Measure Flour and they
came out great.
Excellent! Thanks so much for your comment, Ellen!
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.
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!
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
Hi Tammy – Don’t freeze! Totally fine to refrigerate them :)
Could you use the big mixer to do the kneading instead of doing it by hand? Thanks!
I haven’t tried that but I prefer to knead by hand at the end to get a feel for the dough!
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!
Love hearing this, Harrison! I’m so thrilled you enjoyed the recipe!
I needed a quick and easy dinner roll recipe the other night. These rolls were exactly that, and so yummy! Thank you for sharing!
You are so welcome, Lois! I’m thrilled you enjoyed the recipe!
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! :)
Amazing, Daniele! SO thrilled you enjoyed the recipe and thank you for your substitution notes!
So so so good. Super easy recipe, buttery, and light as air. Thank you!
You are so welcome, Kristin! I’m so glad you enjoyed the rolls!
Can I use instant yeast?
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!
Hi, can I use bread flour?
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!
Will this recipe work using a hand mixer ?
Hi Kristy – You can mix it by hand! :)
My friend said these rolls reminded her of her Grandmother’s rolls. High praise! Thank you for the recipe.
Love hearing this, Amy. I’m so thrilled you enjoyed the recipe!
Can this recipe be doubled?
Yes, Doris, that should work well!
Hi can I use the bread machine for this
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!
The rolls were delicious. Easy to make. My family enjoyed them
I’m so thrilled to hear this, Donna!
The rolls were wonderful . Everyone loved them! Thanks for sharing .
You are so welcome, Angel! I’m thrilled you enjoyed the recipe!
Omg these rolls are delicious. Great recipe. And thanks for sharing. They were a hit with me and my family.
You are so welcome, Anna! I’m thrilled you and your family enjoyed the recipe!
Thank you for this delicious sounding recipe. I am looking forward to trying it out!
Enjoy the rolls, Carol! This is one of my all-time fave recipes!
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!
Hi Nira! YES. Do exactly what you’ve written and your rolls will be perfect :)
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!
Hi Nira! That should work but you’ll want to return them to room temp before baking :)
Will this work with bread flour?
Am excited to try
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!
I have made this recipe several times.. Rolls are delicious and everyone loves them.. Thank you for the recipe.
I’m thrilled you’ve been enjoying the recipe, Tryphena!
Making this for dinner. Was very simple to make, even without a mixer. Thank you!
You are so welcome, Pauline! I’m glad you enjoyed the recipe!
These are absolutely fantastic! My family loves them
I’m so thrilled to hear this, Deborah!
Want to try this
I hope you enjoy the recipe, Barry!
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
This is what I love to hear, Elaine! I’m so glad you’ve been enjoying the recipe!
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
Woohoo! I’m so thrilled you enjoyed the recipe, Felicia!
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.
Hi Jean! I’ve never tried that so I can’t say with certainty what the results will be.
Can you use self rising flour instead of yeast and salt?
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!
I’ve used 2% and they were just dandy! My question is about the type of yeast–rapid rise or regular active dry?
Hi Glenna – This recipe calls for active dry yeast. And I’m so glad you enjoyed the rolls!
Fantastic roll recipe. I doubled it and baked on a full sheet pan. They were gobbled up immediatley. Definitely a keeper!!!!
I’m so thrilled you enjoyed the recipe, Elaine!
Any way to make these by hand instead of stand mixer?
Absolutely!
Fantastic! My man loves it!!!
Thrilled you enjoyed the recipe, Deborah!
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. (:
Amazing! I’m so thrilled you enjoyed the recipe, Tabitha!
We only use 2% milk. Do we need whole milk for this to be good?
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!
These are the best!! Can you make these a day before and put them in the fridge overnight to bake the next day?
Hi Shara – That should work but you’ll want to return them to room temp before baking!
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!
So glad you enjoyed the recipe, Kathy!
My granddaughter said “the best rolls ever”
Awesome!!
Easy to follow, delicious
I’m so glad you enjoyed the recipe, Alyson!
Can I use this recipe for high altitude, if not what changes do I need to make?
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!
Question: Can you use regular (salted) butter in the recipe instead of unsalted?
Hi Jules – Sure! However, I would recommend leaving out or reducing the 1/2 teaspoon salt.
So easy and tasty. This is a keeper.. Thank you for the recipe.
You are so welcome, Ronnie! I’m thrilled you enjoyed it!
How can I download the recipe for the rolls I would like to try it.
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?
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!
It’s optional but not necessary!
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 :)
SO thrilled to hear this, Shelley!
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 :)
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!!!!
You are welcome! I am so thrilled to hear you enjoyed the recipe, Mrs. G!
Love these! So simple and easy. Made them also as garlic rolls.
But can you use as cinnamon rolls?
Hi Janel – I’ve never tried that so I’m not sure! I’m thrilled you’ve been enjoying the recipe!
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?
That should work, Denise! I’m thrilled you enjoyed the recipe!
It looks like the rolls should be brushed with melted butter before baking but the instructions don’t specifically say that.
Hi Gary – It’s optional but not necessary!
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:)
I’m so glad you enjoyed the recipe, Lisa!
Hi! Kelly I want to make these rolls but I want to know one cup measurement of flour in grams &water in ltrs please.
Hi there! I have never made this recipe with metric measurements but you are welcome to use an online converter. :)
Is it possible to make without a stand mixer? I don’t have one of those.
Hi Chris – You can mix it by hand! :)
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.
Thanks so much for your note, Dennis! I use a similar technique using a dryer (https://www.justataste.com/video-proof-bread-dough-in-the-dryer/) :)
Easy and amazingly delicious! I used Becel Original Margarine and 2% Milk! Addictive!
Love hear this, Debb! I’m so glad you enjoyed the rolls!
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!
Hi Missy! This recipe calls for active dry yeast. You’ve got this! Looking forward to hearing your results :)
Kelly, I left a post but with wrong email. . I made single batch, but was wondering if it would work doubling it. Thank you
Yes, Cheryl, that should work well!
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.
I’m so glad you enjoyed the recipe, Teresa!
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!!!
Love hearing this, Katrina! I’m so thrilled you enjoyed the recipe!
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!
Woohoo! I’m so happy to hear you enjoyed the recipe, Jackie!
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
Love hearing this, Amanda! I’m so thrilled you enjoyed the recipe!
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?
I’d freeze them after shaping them and then return them to room temp before baking. Enjoy!
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!
YESSS! So glad you enjoyed the recipe, Libby!
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.
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!
I don’t have a stand mixer, could I do this by hand?
Sure!
I don’t have a dough hook. What should I do instead? Just mix with a wooden spoon?
That’ll work!
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
Hi Theresa – Yes that should work but you’ll want to return them to room temp before baking!
Hi Kelly-If I use the yeast thats in a jar, how much does 1/4 measure in teaspoons? Thanks
Hi Judy! You’ll need 2 1/4 teaspoons. :)
These turned out beautiful after adding at least 1 cup more of flour.
Thanks so much for your note, Wallace. I’m glad you enjoyed the recipe!
Apologies, Wallace! The original recipe incorrectly stated “1 cup warm water” but the correct measurement is “1/4 cup warm water.”
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.
Apologies, Pat! The original recipe incorrectly stated “1 cup warm water” but the correct measurement is “1/4 cup warm water.”
Can you order rapid dry yeast, quick rise?
You can definitely order it online!
Can you use 2% milk and salted butter?
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!
Can we make these ahead and reheat?
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.
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 ????
Hi Gina – Nope! The 8-inch round pan is correct and they are average size dinner rolls :)
Looks so good! Can this recipe be doubled or even trippled? Need to feed a crowd!
That should work for sure!
Looks very tasty and fresh
Thank’s for Sharing i am gonna try this
Anyway to make dough ahead of time to limit prep on turkey day?
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 :)