Soft Dinner Rolls Recipe
Soft Dinner Rolls are the perfect companion to any main dish. There is nothing like fluffy, warm bread rolls with honey butter or jam.
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Dinner Roll Recipe Video:
We love easy bread recipes like No-Knead Bread, our famous Banana Bread, and of course Dinner Rolls. They are easy, have simple ingredients, and are approachable for any cook. Watch the easy video tutorial and you will impress everyone with your dinner rolls.
Whether you’re serving Potato Soup, a hearty bowl of crockpot chili, or your family’s favorite meatloaf, any menu is elevated by a good dinner roll. Keep this recipe in your back pocket and soon it will become second nature.
How to Make Dinner Rolls?
Simply put, the process of making dinner rolls is split into three parts: preparing the dough, shaping the rolls and baking them. All you need is a very short list of ingredients which are pantry staples: milk, flour, sugar, yeast, salt, and butter.
Making the Yeast Dough:
Activate the Yeast: In the bowl of your mixer, combine milk, 1 Tbsp sugar and yeast and let sit for 5 minutes until foamy. Then whisk in melted butter, remaining sugar, and salt. Slowly incorporate the flour 1/2 cup at a time..
How do I know when I’ve added enough flour? The dough should feel sticky and tacky to the touch, but should not stick to clean and dry fingertips. Add the last 1-3 Tbsp flour only if needed.
Knead Dough: Once your flour is in, continue kneading with the dough hook attachment for about 2 minutes. Kneading releases the gluten and makes it softer (don’t skip this step).
Dough Rising: After kneading, you are going to oil a bowl and place your dough ball in it. Cover the bowl with plastic wrap and let it rise for 2 hours or until doubled.
Can I Mix the Dough by Hand?
You can easily make homemade dinner rolls without a mixer. Mix the dough ingredients together in a large bowl using a wooden spoon or firm spatula. Once it comes together, knead with clean dry hands 10-12 minutes.
To knead by hand, press on the dough with the heel of your hand, moving in a forward rolling motion. Rotate your dough ball and repeat several times. Prepare to work those arms!
Shaping Bread Rolls:
- Divide the dough: Remove the dough and separate it into 15-16 even pieces using a bench cutter tool.
- Form the Rolls: To shape the dinner rolls, cup the dough between your fingers and thumb and roll the pieces into rounds on the countertop or over your other hand (watch the video tutorial to see how easy it is to form perfect dinner rolls like a pro).
- Let Rolls Rise: Place dough rounds onto a greased baking dish. Cover with plastic wrap and let it rest for another 30-60 minutes until puffed.
Pro Tip: Avoid over proofing your rolls. If they rise too much, you will exhaust the yeast and they can collapse.
Can I use a different pan?
If using a different sized pan, you can make more dinner rolls. You can make anywhere from 15-24 dinner rolls using this recipe. If you make the rolls smaller, they will rise a little faster and will need a little less time to bake.
Tips for Yeast Dough to Rise Faster
Yeast is activated by warm temperatures and moist environments. If you are running short on time, here are a couple of hacks to make your dough rise faster.
- Microwave (our favorite method): Place a damp kitchen towel in the microwave on high heat for 1 minute then place the dough covered in plastic wrap in the warm microwave and let rise with the door closed.
- Oven Method: Preheat the oven to the lowest setting of 150˚F for 2 minutes then turn the oven OFF, place your dough bowl into the oven over a towel and close the door. We use this method to make our Easy Cinnamon Rolls rise in half the time!
How Long to Bake Dinner Rolls
Bake your dinner rolls at 375˚F until golden brown (about 23-25 minutes). When the rolls come out of the oven, immediately brush them with melted butter and sprinkle with coarse salt.
How to Keep Dinner Rolls Warm?
After baking, transfer your rolls to a serving dish or bowl and cover them with a kitchen towel. This will trap the heat and keep your rolls warm.
Make-Ahead Tips
For Freezer-friendly dinner rolls, bake your rolls as directed. Allow them to cool completely and then place them in an airtight, freezer-friendly container.
Thaw in the refrigerator or at room temperature, then reheat in the microwave or oven. If you freeze them the same day they are baked, they will keep their freshness when thawed.
What to Serve with Dinner Rolls:
A holiday table isn’t complete without homemade dinner rolls. Serve these alongside your roast turkey, mashed potatoes, and of course Turkey Gravy for an unforgettable dinner. We also love to pair dinner rolls with:
- Beef Stew – with tender morsels of beef
- Cheeseburger Sliders – dinner rolls make great sliders
- Creamy Carrot Soup – silky smooth and so satisfying
- Cabbage Soup – hearty and satisfying
- Minestrone Soup – pairs so well with rolls
Soft Dinner Rolls Recipe
Ingredients
- 1 1/2 cup whole milk, warmed to 110F
- 4 Tbsp unsalted butter, melted
- 1 Tbsp active dry yeast
- 1/3 cup granulated sugar
- 1 1/4 tsp salt, (we used fine sea salt)
- 4 cups all-purpose flour, (minus 1 to 3 Tbsp) measured correctly
- 1 Tbsp unsalted butter, melted to brush the tops of dinner rolls
- 1/2 tsp kosher salt, to sprinkle finished rolls
Instructions
- In the bowl of your mixer, whisk together warm milk (about 110F) and 1 Tbsp sugar. Sprinkle the top with 1 Tbsp yeast and let sit 1 minute. Whisk together and let it sit for about 5 minutes until yeast looks foamy. Add 4 Tbsp melted butter, remaining sugar and salt.
- Add flour half a cup at a time until the dough whisking to incorporate. Once the dough gets too thick, switch to the dough hook attachment and mix on speed 2 (you can also continue mixing by hand with a stiff spatula). Add about 4 cups of flour, adding the last 1 to 3 Tbsp of flour only if needed. The dough should feel sticky and tacky but should not stick to clean/dry finger tips.
- Knead the dough with the dough hook in a stand mixer for 2 minutes or knead by hand (10 min), then place dough in an oiled bowl. Cover it with plastic wrap and let it rise about 2 hours in a warm place or until doubled in size.
- Once the dough rises, turn it out onto a lightly floured surface and cut it into 15-24 even pieces depending on the shape of your baking dish. Roll each piece of dough into a ball and place them onto an oiled 9×13 casserole dish or baking sheet.
- Cover the dinner rolls with plastic wrap and let them rise another 30-60 minutes in a warm place or until puffed (do not over-proof). Bake at 375F for about 23-25 minutes or until the tops are golden brown.
- Immediately brush tops of dinner rolls with melted butter and set aside to cool to room temperature before serving.
Nutrition Per Serving
Natalya Drozhzhin
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Can I make them a day ahead?
Making double batch.
If yes, shouldn i leave them on counter or refrigerator?
Hi Laura! You can let them cool and then store them on the counter in an airtight container or ziplock bag.
LET ME JUST SAY. I’ve made some breads, but never kneaded. Decided to make these for thanksgiving at my boyfriends house for the first time on a whim. Did it all by hand, was so nervous it would turn out wrong. But it didnt. SO GOOD. everyone loved and asked me to make them again on last Sunday. So good!! Thanks Natasha!
That’s wonderful to hear, Shyla! Thank you so much for sharing that with us.
Hi Natasha, would it be better to use Bread Flour for rolls and cinnamon buns, instead of using all-purpose flour? Many thanks for your help, Avril
Hi Avril, We tested these with Bob’s Red Mill All-purpose flour. I think it should work with bread flour though, which tends to have slightly more gluten. If you experiment, let me know how it turns out.
Just made these for Thanksgiving Dinner, half never made it to the table as it was eaten as soon as it came out of the oven
They sure do disappear fast!
My 9-year-old grandson made these for Thanksgiving. Totally unassisted and they turned out fabulous. By the way, Natasha,his wish for Christmas is your cookbook. You are his go-to for anything he wants to make.
Aw, that’s amazing. Thank you so much for sharing; Marie. I’m so glad to hear that.
Hi, we made these rolls and they are delicious, but the bottoms are very crunchy, not burned at all though. Did we do something wrong?
Hi Jane, it’s hard to say without being there, especially if anything was altered in the recipe. Did you possible have the pan too close to your heating element? I wish I could be more helpful.
I sort of messed up while making this. I have never made non-boxed bread before and I didn’t put in enough flour. So I threw it into a baking dish and cooked it anyway. It was still so delicious! I didn’t figure out where I went wrong until after it was cooked. I am going to try again today.
I hope you love it even more the second time around.
I Love these rolls! Unfortunately,
I have only one oven. My sister bought a larger turkey this year than usual, so I can only estimate the additional cooking time. My concern is the rolls may over proof while waiting on the turkey if I time it incorrectly. If I cook the rolls before the turkey and then reheat them in the oven while the turkey rests after cooking, will the rolls return to the pillow like texture? Or, my turkey finishes at 325 degrees, and your rolls cook at 350 – would it be better to put rolls in with turkey even though it’s a different temp? Thank you.
Hi LL, you can definitely reheat these in the oven or microwave. Just be sure to not over do it so they don’t get tough. To reheat, wrap the bread in a damp (not soaking) towel and microwave on high for 10 seconds.
Making these ahead for Thanksgiving. if I am freezing them do I still brush with butter or wait until reheated?
Hi Kimberly, it will work well either way, but reading through the comments most choose to butter the rolls afterwards when they’re freshly warm.
I think I followed exactly and they turned out like 1/2 rolls and 1/2 like biscuity. Any suggestions.
Hi Jeff, was anything altered in the recipe by chance? Please note, once they are at room temperature, I suggest covering them to keep them from getting dry. Also, if you are trying to keep them warm for serving, see our section titled: “How to Keep Dinner Rolls Warm?” Lastly, bread always tastes best the day it’s baked. After that, they aren’t quite as soft and fluffy. I you are making it ahead, the best way to preserve dinner rolls is to freeze them the same day they are baked and then thaw and enjoy when needed. I found that if they are frozen in their fresh state, they will thaw and taste freshly baked. I hope that helps!
Hello, could I prep the dough rolls in a baking pan the day before to be left in the fridge and then the next day proof them to bake for dinner? Thanks!
Hi Dani! We usually bake them right away, but I think it could work. When we make overnight cinnamon rolls we cover and refrigerate the rolls before the last rise then we bring them to room temperature and let them do the last rise on the counter before baking.
These are wonderful! I just made them as a “trial run” for Thanksgiving and now I am enjoying one hot out of the oven. Great texture and taste. Thank you Natasha!
That’s great, Bonnie! I’m glad they worked out for you!
Natasha, I made your dinner roll recipe for the first time and they were beautiful and delicious! We loved them! This recipe is very easy and the hack is great! I almost forgot to get a picture, had one roll left! These rolls will be on the table for Thanksgiving! Thank you for sharing them.
You’re very welcome, Shebra! I’m so glad you love them. Happy thanksgiving!
Which rolls are your favorite? These soft dinner rolls or the milk rolls in your cookbook?
Not sure which to make for Thanksgiving.
Hi Kathryn, been loving the milk rolls lately!
These rolls are so yummy! This was my first time to try making dinner rolls, and this recipe is definitely a keeper. I didn’t have whole milk, so I substituted unsweetened almond milk, and it worked great! I’ll be making these rolls again and again! Thank you, Natasha!
Great to hear that almond milk worked well too! Thanks so much for sharing, Terri.
Love this dinner roll recipe, I actually split the dough in half after the first rise. Make dinner rolls out of one half, Roll out the other half put butter, cinnamon and sugar roll it up for perfect cinnamon rolls. Yum
Thank you for this lovely review, Suzanne!
These rolls are soft and fluffy. A tiny bit bland in my opinion though so I’m gonna try again and add a pinch more salt and sugar. I got rave reviews from my friends who tried them.
Hi Andrea! That’s great to hear. Let us know how they turn out with the modifications.
This is an excellent recipe. The only adjustment I made after following this recipe the first time, as originally written, was to adjust the sugar. I used just 2-1/2 tbsps.
That’s wonderful to hear, Dave. I’m glad you loved the recipe.
Family hit!! Wasn’t difficult actually kinda fun. Melt in your mouth goodness
Great to hear that it was a huge hit, Loretta! Thanks so much for your good comments and feedback.
I have never, in 50 years, been able to make perfect yeast bread. I followed this recipe to the letter and they came out flawlessly twice in a row. The perogi recipe on her site is also quite excellent. I will now come here first for recipes instead of just googling.
I’m so glad to hear that, Cooper! Thank you for sharing.
First time I made this. WOW was amazing. My boys and husband enjoyed the rolls so much. Thankyou for posting.
So glad to hear that! Thank you for sharing.
This recipe is a keeper. Very easy to make, the results are amazing. One of the best dinner roll recipe I’ve tried. They even taste great the next day.
Thank you for your great comments and feedback, RoseAnn. We’re so glad that you love it!
I’ve been searching for a “go-to” dinner roll recipe for years. This is it! They turned out perfect!! Moist and chewy but not heavy, sweat but also savory and light and tearable like bread should be. I’ve written the recipe down and added to my recipe box, thank you!
(I used 1% milk because it was on hand)
Hi Chris! That’s wonderful! So glad you found this recipe!
Natasha hello . This recipe was a smashing success ! Thank you for your teachings. Your the Best!!
That’s wonderful, Kathy! So glad it was enjoyed.
Can I make these into loaves instead of rolls? My rolls are ugly taste great but look all kinda crazy.. I was just curious.
Hi Nikki, I’m curious what happened with the rolls that they look crazy. Did you roll them as in the video? That helps to ensure they keep their shape. I haven’t tried this particular recipe for a loaf bread but it would be an interesting experiment. Check out all of our bread recipes here.
Can these be made with bread flour? I’m out of all purpose flour but I have bread flour.
Hi Amy! We tested these with Bob’s Red Mill All-purpose flour. I think it should work with bread flour though, which tends to have slightly more gluten. If you experiment, let me know how it turns out.
Hi!
Love this recipe and so many of your other dishes as well!
I just have a curiosity question.
I scanned through tons of yeast roll recipes and luckily found your recipe, which turned out amazing.
I noticed several recipes called for an egg (obviously not needed) but was curious to know what impact an egg would have on a yeast roll recipe.
Thank you!
Hi Meg, an egg isn’t necessary in all breads but adding an egg to rolls can contribute to their moistness and tenderness.
The roll came out nice and fluffy however on the next day it became a bit dense, is it meant to be that way?
How do I keep it as fluffy and soft as the first day?
Hi Ivy! Bread always tastes best the day it’s baked. After that, they aren’t quite as soft and fluffy. If you are making it ahead, the best way to preserve dinner rolls is to freeze them the same day they are baked and then thaw and enjoy when needed. I found that if they are frozen in their fresh state, they will thaw and taste freshly baked. I hope that helps!
Just made these, they turned out beautiful and fluffy. Husband is on his 2nd one and keeps saying how “they just melt in your mouth, I can’t believe this”
That’s amazing! I’m so glad they are being enjoyed. Thank you for sharing.
Totally dud something wrong. Maybe too much flour when I turned it out. Couldn’t make perfect balls and it didn’t double in size on the second proofing. And didn’t rise much at all when baked 🙁
Oh no, I recommend using the ingredients exactly as written especially on your first try to be sure that you will get a great result.
I have tried do many times to make bread /bread rolls and cant do it for the life of me..
When I mixed the yeast in it never went fluffy in the milk mixture..
I continued with the other stages.. it never really rised much at all ..come to the end and they are dense and raw in the middle when taking them out of the oven..
What went wrong.. was it the beginning?
Hi Megan, check the expiration of the yeast. It could be expired or inactive. If you don’t see it turn foamy at the beginning, either the yeast was expired or the liquid was too hot which can inactivate the yeast. Also, if you proof the yeast in an oven that is too hot, it can inactivate the yeast. I hope that helps.
Can I refrigerate these like the cloverdale rolls recipe you have?
Hi Alisha, We usually bake them right away, but I think it could work. When we make overnight cinnamon rolls we cover and refrigerate the rolls before the last rise then we bring them to room temperature and let them do the last rise on the counter before baking.
I made it and it’s so yummy 🤤fluffy with the honey butter recipe to!
Thanks 😊
Yum! So glad you liked the recipe.
Will it change the rolls much if I decrease the sugar to 1 tablespoon?
Hi Janine! I haven’t tested the recipe without sugar or using less sugar. If you experiment, let us know how it turns out.
Natasha, can I use this recipe to make hot cross buns for Easter ?
Hi Sandra! This is the recipe that we use hot cross buns HERE.
Best I ever made. They turned out perfect. Even after freeze and thaw…they were still great. Very soft. Browned nice. Flavourful. Will be my go-to for dinner rolls. Thank you.
I’m so happy you enjoyed that. Thank you for sharing that with us, Jerri!
Forgot to add the stars in my comment. 5 star recipe hand down!
Thanks a lot, Brooke!
I have been in a bread kick lately and seem to make a new roll or bread each week. I’ve tried a few different roll recipes that were okay but didn’t have the ending product I was looking for. I stumbled across this recipe and I am so glad I did. They are exactly what I have been looking for, soft/fluffy absolutely delicious rolls. I will be making these over and over again and will be sharing this recipe with many. Thank you for this fantastic recipe!
We’re glad that you tried out this recipe! Good to know that you enjoyed it, hope you’ll love all the recipes that you will try from us.
About yeast. One tablespoon yeast on this recipe for dinner buns and I have three packages of 8g instant yeast (2 1/4 teaspoons each package) so should I use one and half packages?
Hi Birgit, if you’re going by teaspoon measurements. There are three teaspoons in a tablespoon. I hope that helps.
Hi Natasha
I’ve made this several times now and it is always comes out soft and delicious!!! Can I cut this recipe in half for a smaller batch?
Good to know that, Roxanne. I think that will work, please share with us how it goes.
I am in the UK we only have self raising and plain flour what would be the same as your ‘All Purpose Flour’ thank you.
Hi Ann! Plain flour would be the equivalent. 🙂
Tried this recipe last night, it was the first time I ever activated yeast and now I feel like a rockstar! I followed the recipe and video step by step and they turned out great! This is definitely a forever recipe! THANK YOU!!!!!!!!!!!!!
That’s wonderful! Thank you for sharing.
Natasha
I have enjoyed your recipes and love watching your videos.
You make cooking look so fun and delightful, and tasty.
Thank you.
Alison
Thanks so much, Alison! I’m glad you are loving them. 🙂
the rolls are fantastic
everyone at home loves them
everyone at the fir hall loves them
I’ve made this recipe about 10 times in the past 6 mths
Hi Lorne! That’s wonderful to hear! I’m glad they are a hit. Thanks for sharing.
I was looking for a new recipe to avoid the same ones I’ve been using for decades, and was grateful I’d bookmarked your website. Just watched the video and you’re delightful! The recipe is similar to what I already use, yet I was tickled by how darling you are, so I’m using this one and I’ll follow the measurements too :). Warmly, Jacqueline in Northeast Georgia
Aww, thank you, Jacqueline! That is so very kind. I hope you love this recipe!
Hello!
Tried this recipe a few days ago and came out great! Looked fantastic and tasted amazing. They were soft and fluffy right out of the oven, but when they cooled to room temperature, they became kind of hard :(. Not sure if that’s supposed to happen. We stored them in ziploc bags. Thanks!
Hi Tiffany! Bread will lose moisture and heat as it cools so it is natural for bread to slightly harden when it’s cooled. Since it is homemade, it also does not have any preservatives (like those from the store), and added preservatives also help keep it moist. To reheat, wrap the bread in a damp (not soaking) towel and microwave on high for 10 seconds.
Love your recipes and your are such a delight to watch in video! Just found this very delicious and easy roll recipe… whipping up my 4th batch in the last 10 days! The ultimate compliment to your recipe: my teenage son has requested these rolls instead of a birthday cake!
I’m so glad you love my recipes, Toni! That is the best when kids love what we parents make. That’s so great!
Wow! I made 4 batches of rolls over the holidays and shared with my neighbors. They are everyone’s favorite! Followed your Youtube video. Substituted Red Star Platinum yeast which cut my rise times way down, and worked great. So easy and delicious and truly soft and fluffy! Thank you!
You’re welcome, Paula! So glad you loved this recipe. Thank you for sharing.
Amazing, detailed recipe. First time making bread and turned out delicious! Super soft and fluffy
So glad you enjoyed it! Thank you for trying my recipe.
I needed an eggless dinner roll recipe for our family Christmas dinner…did a search and found this recipe….what a great recipe…easy to make and so nice and soft….just what I was looking for
I’m so happy you discovered our blog. Welcome, Connie! 🙂 I’m glad to hear this was a hit! Thank you for your wonderful review! Merry Christmas!
I made 2 batches today for holiday sharing. BEST rolls ever!
That’s so great! It sounds like you have a new favorite, Margaret!
Thanks a lot..It has become a regular weekly recipe in our home.Everyone relishes this yummy bread rolls..
You’re welcome! So glad you love this recipe.
The best rolls I have ever made. Thank you so much for sharing the recipe. Definitely going to make it again
You’re welcome, Edie! I’m so glad you loved it. Thank you for trying my recipe.
Hi Natasha, I was wondering where you got the small flour duster that you use in this recipe? Love, love, love your recipes, have been doing them for year. Thanks.
Hi Nina! It’s just a mini mesh strainer without a handle. You can find them on amazon.
Hi Natasha
Can I omitted the sugar in this recipe ?I want a recipe not sweet rolls.
Hi Fanny! I haven’t tested the recipe without sugar or using less sugar. If you experiment, let us know how it turns out.
Hi.
This recipe is a keeper.
I had to add 3 tbls of flour after the 500g. The rolls came out fantastic. Made some with cinnamon sugar syrup and then a garlic oil, cheese & spinach for savoury rolls. Thank you for a great recipe 😋
I’m so happy you found a keeper, Carina!!
Dinner rolls came out great. Put honey butter on top. Next time thinking will skip the honey butter. Makes it hard to freeze left over rolls
Tried your cinnamon buns, came out great, that recipe is a keeper. The dinner rolls I do have question. After second proofing how soon do rolls need to be baked. We wanted the. Warm for dinner but under estimated and rolls were ready two hours before dinner, so we baked them and served cold. Could we have waited two more hours to bake.
HI Richard, its important not to overproof or the rolls end up dry so they should be baked once they are puffed. See the tips in the post above about keeping the rolls warm which may help.
Hi Natasha…quick question.how to prevent the top of dinner rolls from becoming hard after a little while…my dinner rolls were soft but the top became somewhat hard after sometime..Please advise!
Hi Ambreen, Once they are at room temperature, I suggest covering them to keep them from getting dry. Also, if you are trying to keep them warm for serving, see our section titled: “How to Keep Dinner Rolls Warm?” Lastly, bread always tastes best the day it’s baked. After that, they aren’t quite as soft and fluffy. I you are making it ahead, the best way to preserve dinner rolls is to freeze them the same day they are baked and then thaw and enjoy when needed. I found that if they are frozen in their fresh state, they will thaw and taste freshly baked. I hope that helps!
Hi Natasha! Thank you for sharing what looks to be a great recipe. I have a question, how long can I wait between preparing the dough and then putting the rolls in the oven to bake? I don’t mean freezing them ahead of time, I’m talking about making and baking in the same day. It’s my job to make the rolls for Thanksgiving dinner, and I wanted to make these.
Hi Kemberly, it’s best to bake once the rolls are ready. I hope you love this recipe!
These are amazing, phenomenal, soft, fluffy, tasty and easy to make. Thank you so much.
Thanks so much, Patty! I’m happy you loved them too.
Absolutely amazing rolls and recipe! Just made a trial batch before thanksgiving and they turned out amazing!
I do have a question though: any tips on tripling the recipe? I don’t think my stand mixer can take all of it at once and I’m not sure how long to bake them or let them rise if I triple the recipe!
I haven’t really tried tripling the recipe. I’m not sure if my mixer an take it too but if it does, I think you can try!
OMG
These were so good
I tried and failed before at dinner rolls, but this recipe is perfect
Thank you Natasha!
Thank you for the awesome review!
I used 2% milk instead of whole milk. The first rise only took an hour to double in size and the second rise took only 30 minutes. I baked them for 22 minutes. This was my first time making yeast rolls and they came out very good. I will be making these again.
Great job, Pam! I’m happy that you loved the result.
I’m going to make these for Thanksgiving but was wondering about doubling the recipe instead of making 2 batches. Would that work? Thanks
Hi Sherry! I bet this will work great doubled. I hope you love this recipe!
Any chance you can make these and refrigerate for second rise and bake next day (like Thanksgiving)?
Hi Margaret! We usually bake them right away, but I think it could work. When we make overnight cinnamon rolls we cover and refrigerate the rolls before the last rise then we bring them to room temperature and let them do the last rise on the counter before baking.
My husband and I made this recipe 2 days ago. We made them at night and they did the 1st rise in the refrigerator overnight and during the day, 2nd rise in the microwave. I thought they were fantastic!
Thank you so much for sharing that with us, Kristin!
Hi Natasha! I am making these rolls to freeze and bring on a 6 hour trip, then heat up the next day. How long do they take to defrost in the fridge, and do you cover them to defrost or would that make them soggy? Do you have any tips for travel?
Really looking forward to these rolls. Everything I’ve made from your website has been amazing!
Hi Katie! I don’t recall exactly how long but if you thaw them overnight they should be ready in the morning. For freshness, I keep them in an airtight container. If warming them up afterward, transfer the rolls to a serving dish or bowl and cover them with a kitchen towel. This will trap the heat and keep your rolls warm.
Can I make this dough ahead of time (the day before) and cook it on thanksgiving?
I have not tested that to advise but see my make-ahead notes above for recommendations on freezing and thawing these.
Curious if you have any suggestion for adjust when doing at higher altitude? thank you
Hi Trevor, I don’t have experience with high-altitude baking but you can find more tips on High Altitude Baking HERE.
I’m planning to bring these to a Friendsgiving tomorrow, and there was an extra roll to try……oh man! My little one wanted another one, but I had to tell him that they are for tomorrow, and he was super sad. Great recipe!
Aaaw, that means you have to make more next time. Thanks for the review!
I will be making the rolls tomorrow but I was surprise that it did not have any eggs.
Hi Vicky! This is a great eggless option for those don’t can’t have eggs. Here’s what one of our readers wrote about adding egg: “I added a whole egg and hand an extra 1/4 cup of flour if needed. Sometimes I need it and sometimes I don’t. The egg adds richness and takes these rolls over the top. I have also used instant yeast at times by adjusting the wait time after kneading to at leastn10 minutes. Then form rolls and let rise again. Bake.” I hope that helps.
I made these rolls to have with beef stew for dinner tonight.Super easy and wonderfully light.Without a doubt a must have in your bread rotation
Thank you for the feedback, Sue! So glad you loved the recipe.
thank you , excellent recipe… now if only i could get my pizza crusts to cooperate…
I’m glad you love it! Are you using my pizza dough recipe? It’s one of the best we’ve tried.
These dinner rolls are amazing and fluffy. They are always a big hit with our guests. I make one substitution though. I replace 1/3 cup of granulated sugar with 1/3 cup of honey as it is my personal preference to use honey when making breads.
Natasha, thank you for another wonderful recipe!
Thank you for sharing, Alla! And I’m so glad you love this recipe.
I made these dinner rolls for our first Canadian Thanksgiving family dinner in a couple of years. I baked and froze them fresh tightly wrapped. My guests really enjoyed the buns and one young lady even said that the bun was best part of her meal. Thanks Natasha. Happy Thanksgiving.
That’s wonderful! Thank you for sharing, Daniel.
I have a sunbeam mixer with 2 dough hooks would the speed be medium and should I use both? First time making bread rolls.
HI Missy, I am not familiar with that mixer. I would suggest following the dough mixing recommendations for your mixer. I wouldn’t want to guess and steer you in the wrong direction.
Came out beautifully. But baking took less time than the instructions here. But then oven temperatures vary.
Also, I would use bit less sugar next time.
Thank you so much for the recipe. Would have loved to post a pic, but unable to find the option.
Thanks for sharing, feel free to share some photos of your creation next time on our Facebook page or group so others can see them too!
I don’t know what I did wrong🤷♀️the first rise was perfect second rise they barely budged and came out dry and dense☹️
Hi Marianne, it could be that they were proofed at too high of heat (never proof above 110˚F, or it can deactivate the yeast). It’s also possible they were overproffed the first time around, causing them to stay dense on the second rise. It’s hard to say without being there.
Hi Natashafound your dinner roll recipe yummm will make soon thk you excited to try rolls my favorite nice to meet you here! We’re all blessed beyond measure to be American citizens.
Thank you! I hope you love this recipe, Norene. 🙂
Omg!!! These are the fluffiest dinner rolls I have ever made. I & my kids absolutely loved them. This is now my go to recipe. Thank you so much.
That is the best when kids love what we parents make. That’s so great!
I’ve only made dinner rolls once before. The result…they looked great and the texture was really good, but they tasted very yeasty. I really disliked the taste. Deciding to give it another go, I found your recipe, decided to try it, and am so glad I did. The rolls were very easy to make, looked good, and, most importantly, tasted great. Preparing for the first bite, I was really worried but was so relieved when I tasted them. I’ll definitely be making these rolls again.
That’s wonderful! So glad you enjoyed this recipe, thank you for the review.
I tried these and they didn’t seem to rise they baked in the oven but didn’t go fluffy and didn’t fully cook. Does anyone have any tips for me please.
Hi Jaida, it could be that they were proofed at too high of heat (never proof above 110˚F or it can deactivate the yeast). The most likely cause of rolls collapsing is due to letting them rise for a much longer amount of time which could create big air pockets in the dough and can exhaust the yeast in the dough causing it to flatten.
I have tried several bread recipes, but this one has been the easiest one yet. The rolls turned out so soft and fluffy, just as you said! Thank you!
So glad you love this recipe, Kay!
Natalya your recipes are brilliant I’ve tried and cooked so many different meals And me been Type 1 Diabetic may I say you’ve done both my health my diet Plus my self esteem a fantastic job please keep sending the recipes Thank You.
Hi Derek! So glad you enjoy my recipes. Thank you for the excellent review.
Your photos alone deserve 5 stars, Natasha. I never made rolls before using all milk and so much sugar. Wow! Great turnout. Like King Hawaiian rolls. But I cheated and used my trusty $15 thrift store bread machine to make the dough. Don’t have much use for an expensive stand mixer. Very nice, soft bread. Family inhales them. And save a lot of money over store bought during these crazy inflation Covid/war times. Thanks again for another great recipe. P.S. We stand fully with Ukraine in this sad war mess.
Hi Luke! That’s great, I’m glad it turned out well. Thank you for the review.
Hi Natasha, could you advice why are my rolls smelling yeasty after they are baked? I had to check the amount of yeast twice to see if I get it right 😂 Otherwise it’s a pretty straight forward recipe. I might reduce the amount of yeast next time I make these though- 1 Tbsp seemed a little overkill.
Hi Isabel, there are a few reasons. Too much yeast is definitely one of them but sounds like you’ve checked the amount. This recipe calls for active dry yeast, did you substitute with instant yeast by chance? This would cause the dough to rise a little faster and dough to overproof. With instant yeast, you can skip the proofing step initially and just whisk together the wet ingredients then add yeast with your first cup of flour.
Temperature is also important in the proofing step, if you used active dry yeast, let your dough rise in a warm place. You don’t want to underproof (too cool) or overproof (too warm) your dough, both are possible and could leave a yeasty smell and taste.
I hope this helps.