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Who can resist soft dinner rolls fresh from the oven? These dinner rolls bake up fluffy and golden with just a hint of sweetness. Brush warm rolls with melted butter just before serving.
Who doesn't love a warm dinner roll to go along with their meal? We know we do! These irresistible dinner rolls are fluffy, buttery, and just a little bit sweet for a delicious flavor combination.
No one will be able to say no to these rolls — especially when they're warm right out of the oven.
Dinner Rolls Ingredients
You'll only need a few pantry staple ingredients for this recipe:
- Flour: Of course, bread needs flour. Use all-purpose flour for the best results.
- Yeast: This recipe calls for RapidRise yeast, which is what we recommend you use. However, you can use active yeast, you'll just have to follow the directions on the package. Whatever yeast you use, make sure it's not expired or else the dough won't rise.
- Sugar: Two tablespoons of sugar is all you need to add a hint of sweetness.
- Salt: Salt adds a touch of flavor.
- Milk: Warm milk will activate the yeast, moisten the dough, and keep it soft while it bakes.
- Butter: Butter adds a rich flavor to the rolls.
How to Make Dinner Rolls
You'll find the full, step-by-step recipe below, but here's what you can expect when making dinner rolls from scratch:
- Make the dough: Combine flour, sugar, undissolved yeast, salt, warm milk, water, and butter in a bowl. Beat with an electric mixer, adding more flour as needed, for a few minutes. Continuously scrape down the sides.
- Knead the dough: Turn the dough out onto a floured and knead until smooth and elastic.
- Let the dough rise: Cover and let the dough rise. This should only take 10 minutes if you're using fast-acting instant yeast (like Fleischmann's RapidRise Yeast).
- Shape the dough: Cut and shape the dough into rolls and place on a greased baking sheet. Cover and let rise in a warm place until the rolls have doubled in size.
- Bake the rolls: Bake the proofed rolls until golden brown. Brush with melted butter and serve warm.
Learn more: How to Make Soft and Fluffy Dinner Rolls
What to Serve With Dinner Rolls
Dinner rolls go well with just about anything — in our experience, no one will ever complain about some extra tasty bread on the table. If you need some inspiration, try serving your dinner rolls with one of these recipes:
- Italian Sausage Spaghetti
- Butternut Squash Soup
- Awesome Slow Cooker Pot Roast
- Chef John’s Nashville Hot Chicken
Can You Make Dinner Rolls Ahead of Time?
Yes, absolutely! Even though these rolls only take about an hour and a half to make, you can break up the prep time by shaping the dough into rolls and then refrigerating them before the second rise. You can leave the rolls in the fridge overnight. Then, when you're ready to bake, allow the rolls to come to room temperature. Proof them for about 30 minutes (or until they're doubled in size). Bake as directed.
How to Store Dinner Rolls
Store your rolls in an airtight container or zip-top bag at room temperature for up to three days. To extend their life, you can store them in the refrigerator for up to a week.
How to Reheat Dinner Rolls
Reheat dinner rolls in the oven for about 10 minutes, or until they're warmed through. For a quicker method, you can also reheat them in the microwave for 30 to 45 seconds.
How to Freeze Dinner Rolls
Freezing dinner rolls is simple: Just place completely cooled rolls in a zip-top freezer bag and store in the freezer for up to three months. Thaw in the fridge and reheat in the oven.
You can also freeze the dinner roll dough for easy baking later. Place the shaped dough (before the second rise) on a baking sheet and into the freezer. Let the dough freeze overnight until it's frozen solid. Then, place the frozen dough balls into a zip-top freezer bag and store in the freezer for up to three months.
When you're ready to bake, take the dough balls out of the freezer and place them on a baking sheet. Let the dough thaw and rise for about 4 to 5 hours. Bake as directed.
Cookdap Community Tips and Praise
“This recipe is awesome. I followed it to a “T” and they came out perfectly. Only flaw: it only made 11. Next time I make these I’m going to have to double the batch. They didn’t last 30 mins after they came out of the oven,” says BakersGirl.
“This recipe has to be the easiest and tastiest roll recipe ever! I kneaded the dough in my Kitchen Aid mixer with the dough hook for 5 minutes. If you are using a mixer for kneading, you can usually cut the original kneading time in half. After 20 minutes in the oven I had fluffy, golden-brown picture-perfect rolls. This is the only roll recipe I will use from now on,” raves Joyful Cook.
“I too used regular dry yeast since I did not have RapidRise yeast and used my Kitchen Aid mixer with the dough hook. I simply let the buns rise longer than the recipe called for and baked. The buns were awesome and my husband could not stop eating them,” according to TMYERBURG.
Ingredients
- 2 cups all-purpose flour, divided, or as needed
- 2 tablespoons white sugar
- ½ teaspoon salt
- ½ cup milk
- ¼ cup water
- 1 (.25 ounce) envelope Fleischmann's RapidRise Yeast
- 2 tablespoons butter, plus more for brushing
Directions
Step 1
Combine 3/4 cup flour, sugar, undissolved yeast, and salt in a large bowl.
Step 2
Heat milk, water, and 2 tablespoons butter in a saucepan until very warm (120 degrees to 130 degrees F).
Step 3
Add warm milk mixture to the flour mixture. Beat for 2 minutes on medium speed of an electric mixer, scraping the bowl occasionally. Add 1/4 cup flour; beat for 2 minutes at high speed. Stir in enough remaining flour to make soft dough.
Step 4
Knead dough on a lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest for 10 minutes.
Step 5
Divide dough into 12 equal pieces.
Step 6
Shape pieces into balls and place in a greased 8-inch round pan. Cover and let rise in warm, draft-free place until doubled in size, about 30 minutes.
Step 7
Preheat the oven to 375 degrees F (190 degrees C).
Step 8
Bake rolls in the preheated oven until golden brown on top, about 20 minutes.
Step 9
Brush with melted butter?if you like; serve warm and enjoy!
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 108 | |
| % Daily Value * | |
| Total Fat2g | 3% |
| Saturated Fat1g | 7% |
| Cholesterol6mg | 2% |
| Sodium115mg | 5% |
| Total Carbohydrate19g | 7% |
| Dietary Fiber1g | 2% |
| Total Sugars3g | |
| Protein3g | |
| Calcium16mg | 1% |
| Iron1mg | 6% |
| Potassium38mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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These turned out really good! I melted about an ounce of Dill Havarti with the milk and butter, and added powder garlic. It gave them a nice flavor!
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Quick and easy dinner rolls! Good flavor and hearty texture; my family loves these rolls. To add variety, I also brush with melted butter before cooking, and then sprinkle chopped rosemary and sea salt on top of about half the pan of rolls. Other good toppings are fine grated Parmesan cheese, poppy seeds, or sesame seeds.
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These were good but not what I was looking for,
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they were yummy! I tried this because I dont have a bread machine yet. I halfed the recipe, and used a loaf pan. They came out really small, so Id stick to 12 servings next time.
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Very good rolls. My family of 4 wiped out a dozen of these in minutes. I have 4 batches of them rising right now as I’m writing this.
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These did not work for me… I followed the recipe EXACTLY even using the same brands, and they just would not rise. I have never had a problem with rising before, even at altitude, but I usually mix the yeast in with liquid first before adding to mixture. Next time I would dissolve the yeast in with the warm milk mixture and then add that to dry ingredients. As is, these only came out like little balls about 1.5 inches in diameter, not enough for two people! These also are a little sweet but bland, I would reduce the sugar and maybe add a little more salt or some herbs. Won’t use these again.
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The rolls turned out beautifully, light tender crumb. I proofed my yeast with the water and sugar before adding the other ingredients, mixing it by hand and not with a mixer, I also used half all-purpose flour and half bread flour. I only had active yeast, not the rapid rise, so I allowed an hour or so for the first rise, then gently formed a log and cut 12 pieces with my bench scraper and loosely placed them in the cake pan then let them rise another hour. Love the way they turned out, next time I will add a bit more salt, but other then that wonderful!
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The rolls turned out beautifully, light tender crumb. I proofed my yeast with the water and sugar before adding the other ingredients, mixing it by hand and not with a mixer, I also used half all-purpose flour and half bread flour. I only had active yeast, not the rapid rise, so I allowed an hour or so for the first rise, then gently formed a log and cut 12 pieces with my bench scraper and loosely placed them in the cake pan then let them rise another hour. Love the way they turned out, next time I will add a bit more salt, but other then that wonderful!
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These rolls were easy to make and turned out nicely, despite the fact that I tend to have problems making yeast-based breads.
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I followed it exactly and it had an awful after taste. Don’t know what I could’ve done wrong, I followed it step by step, measurement by measurement.
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My family of 4 devoured these!!! After trying many of the bisquit/roll recipes…These are by far my favorite. I let the dough rise next to my wood stove and drizzle melted butter over them before putting in the oven. Moist, tasty…absolutly YUMMY!!!
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I know make these very often. they are fast and easy to make.
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these were great! loved how pretty they are when you take them out of the pan. I put a little garlic salt on top of the rolls before baking. very versital.
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my fiance loved this recipe, he even made them into little cheese sandwiches, it was easy to make quick and affordable. For my first batch i forgot to put in the salt but after that it was good.
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Nice, light rolls..just like you would expect from a homemade, yeast roll! Very easy to make. I used my Kitchen Aid mixer to do the mixing and kneading before I let it rest.
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A classic, indeed. These are so soft, melt in your mouth delicious. A little melted butter, and these are the perfect addition to any meal. And so easy to make!
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These were about as good as the packaged kind you see rolling around Walmart at Thanksgiving time. Had to use quite a bit more flour – probably another 1/2 to 3/4 cup – as dough was incredibly sticky and virtually impossible to kneed for the alotted time. Next time will try and knead with KA as someone else mentioned. If you’re like me and use a scale, I ended up with exactly 1# of dough which evened out to a little over 1 1/4 oz per roll. I’d probably shoot for 10 next time at 1 1/2 oz instead of the 12 rolls.
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These were good, nothing exceptional, but I think I may have treated the yeast wrong as it didn’t rise as well as it should have. Could be the area we live in. I will try again.
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These were the best dinner rolls I’ve ever made- so fluffy and soft, with just the right amount of sweetness, not too much. I used my KitchenAid dough hook to knead them for 6 minutes. I brushed them with a little melted butter before baking and again when they came out of the oven. I baked them in a Pampered Chef stoneware deep-dish pie pan (buttered); the bottoms of the middle ones didn’t brown, probably because of the pan, but they still tasted fantastic. I made them at lunch time – we were going to have them with dinner tonight, but we tore into them and ate every single one of them up right then & there! Good thing I still have plenty of time & ingredients to make another batch in time for dinner…
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I really love these rolls. I was a bit upset at first because they did not work for me until I realized I was using regular and not Rapid Rise Yeast. They turned out perfect and melt in your mouth. If your’s do not rise, that’s probably the reason why.
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These rolls were fantastic! I made them as a side to a sphagetti dish when I had a friend over for dinner and she could not stop raving about them. They were heavenly soft and fluffy. Definitely making these again.
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I admit, I love to bake but I had yet to make yeast rolls. This recipe was simple, easy and turned out ABSOLUTELY DELICIOUS! This will definitely be my go-to roll recipe. Sweet but not too sweet, soft and fluffy. YUM!
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Really good and really easy! Everyone loved them, they were so soft and buttery (I did butter teh tops while cooking). I will gladly make these again for any occasion.
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I made in the bread machine on express bake. I added all the wet ingredients first and yeast last (per directions of my machine) I did have to keep a keen eye on wetness and added quite a bit more flour. Tasted great, didn’t fill the whole bread pan but that’s expected! Also used Rapid rise yeast.
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These had a good flavor but they are not as fluffy and they should be. You really need to proof the yeast, even fast acting yeat, for at least 5 minutes.
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Love, love, love these rolls!!!! I have a very good relationship to all things bread and this recipe is fantastic.
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This is a great, simple recipe… I prepare my dough a little different though. I combine the warm milk, water and sugar with the yeast until it foams, then I add most of the flour and salt, and mix it together in my mixer, adding extra flour a little at a time until my dough pulls away from the bowl all over. Then I add the butter last and knead it on high for 5-10 min. I really think waiting to add the butter last makes these soft and fluffy. I’ve made them several times this way and no one believes they’re not store bought the first time they try them! I do think they’re better with a little less sugar but that’s just my preference, they’re good either way.
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Came out perfect
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I made this recipe for my family and they LOVED it.So far i have made it twice one day after the next because they do not last in the table to long.
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This has become a family favorite for making dinner rolls when I don’t have the time to make traditional ones. Very easy recipe to follow for a novice (Me!!) bread maker.
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This recipe was so easy and yummy! I used the dough hook attachment on my Kitchen Aid mixer for the kneading. I made two changes to the recipe. First, instead of a muffing tin to cook them in I used a pie plate. I weighed the separated dough on a kitchen scale to make sure they were all about the same, (a little over one ounce each) and spaced them out in the pie plate to rise. Next, I brushed the tops with melted butter before putting them in the oven. When they were done, they were golden, moist, and pulled apart (plus they looked like I bought them at the store). My mixer makes the kneading so easy, and with the rising time being so quick, I will make these for dinner on a regular basis, and not just for special occasions! Loved this recipe!!!
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I prepared this recipe a little then as written but kept the ingredients the same. I did not have RapidRise yeast, only active dry yeast so I bloomed the yeast in the water, milk and sugar then mixed that into all the other ingredients. Knead for about 8-10 minutes. Cover and let rise for 1 hour. Shape into balls and let rise for another hour. Baking degrees and minutes are the same. They turned out beautiful, soft and delicious!
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These are easy enough, but they sure don’t pack the flavor I wanted. Bummer! Fun to make and quick as well. I will be experimenting with these because they have unrealized potential…
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These rolls, for some reason, didn’t taste as good as I thought they would. I doubt if I left any ingredient out, but I’ll try it again to make sure. Thanks for this one.
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Perfection…simply put.
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I just made these rolls for dinner and all I can say is “Wow!” They were delicious as well as simple. I actually simplified this recipe further by putting all the ingredients in my bread machine and using the dough cycle. I left all ingredients the same and followed the instructions for heating the water, milk and butter. I put all the liquid ingredients in first, followed by the dry and then put the yeast in last. Once the dough was done, I followed all other instructions exactly. The whole family loved them! I will definitely make these again. Thanks!
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These were surprisingly really good! I am new to bread making in general, but can cook anything else easily. So I took the time to make these with a little extra butter to the tops of the bread once they were done and greased the bottom of the pan with butter. I also used the dough hook on my mixer to knead the dough. And the result was they were really tasty! The bottoms were nice and brown and buttery and so were the tops! My husband, son and I polished the whole pan off at dinner! They actually were comparable to Texas Roadhouse’s rolls. Definitely a go to for dinner rolls!
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I just made these rolls tonight and they were just OK! The yeast flavor is not popping as I thought it would be. I have never made rolls without eggs! and they weren’t as light as some of the reviews stated. I might make them again, but I would like to try something else.
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Wonderful recipe, I used every single ingredient as instructed but used my Kitchen Aid to knead the dough for about 7 minutes or so. If you are not used to handling though, make sure you powder your hands with some flour so it doesn’t stick to your skin while shaping the bread balls. I have to admit that they were not as fluffy as I wanted them to be, they had a biscuit type of texture so that’s why I gave it 4 stars. I will be proofing the yeast next time to see if they come out fluffier.
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This recipe has to be the easiest and tastiest roll recipe ever! I kneaded the dough in my Kitchen Aid mixer with the dough hook for 5 minutes. If you are using a mixer for kneading, you can usually cut the original kneading time in half. After 20 minutes in the oven I had fluffy, golden-brown picture-perfect rolls. This is the only roll recipe I will use from now on!
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Easy & quick fir yeast breads. I made 16 rolls in a 9? pan. Turned out great? fluffy and delicious. Probably not the healthiest form of bread, but what a treat!
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so easy and turned out perfect. I ran the dough cycle in my bread machine, divided them into 12, then put them into an 8 x 10 casserole dish and let them rise again. store bought no more!!
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Delicious!
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Delicious and very easy to make. Will make again.
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Easy.turned out great.
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These were amazing! I served them with Thanksgiving dinner, and my husband can’t stop talking about them (or eating them). They are slightly sweet–much like a Hawaiian roll–and very mild, so they are perfect for topping with Thanksgiving leftovers like cranberry sauce and turkey. I made them almost exactly as written, except that I used hemp milk and Smart Balance Light in place of the milk and butter (to accomodate dairy allergies). I also used white spelt flour instead of AP (wheat allergies). As far as the recipe itself, the only change I made was to proof the yeast with the water and 1 tbs. of the sugar for 10 minutes before adding it to the dry ingredients (along with the warmed milk and Smart Balance). I also used my stand mixer and dough hook instead of kneading it by hand, which took about 5 minutes total. These came out light, fluffy and perfectly golden brown–exactly the dinner roll I was looking for. Fantastic, easy recipe!
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Great just out of the oven. Not so good the next day.
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I too used regular dry yeast since I did not have RapidRise yeast and used my Kitchen Aid mixer with the dough hook. I simply let the buns rise longer than the recipe called for and baked. The buns were awesome and my husband could not stop eating them.
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These were excellent, and so easy to make! It was last minute before Christmas Dinner, and I realized I had no potatoes. Nowhere was open to get potatoes, but I still wanted a starchy sort of thing, so I thought I would try my hand at making rolls! They turned out perfect!
The only problem is I will have to keep myself from making these all the time now and devouring them! -
This recipe is delicious. The rolls are slightly dense and still light. Great with soups, stews, fried chicken or just butter and honey. I made these rolls while visiting family out of state. I doubled the recipe and there where no rolls left. My aunt said they tasted just like the rolls her grandmother used to make.
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Made several of these for Thanksgiving. I also made them out of wheat flour. The consistency was a little different, but just as yummy!
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Delicious &easy! I’ll never buy dinner rolls again!
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a sprinkle of salt on the top would be perfect
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THE BEST ROLL RECIPE…ever. 🙂 Sometimes I’ll substitute half of the flour with wheat flour, and they turn out wonderful.
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These were fantastic. They were so easy to make and turned out light and fluffy. Made exactly as the recipe instructs and baked for 20 minutes. They were just sweet enough with no overly yeasty flavor and were still moist and fluffy the next day. Will definately make again.
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Very easy, straight forward recipe. I proof the yeast out of habit, which may help for those that are not using “instant yeast”.
I sometimes double the recipe and use half for cinnamon rolls- get dinner and breakfast out of the same recipe. 🙂 -
These baked up just like Fleishman’s original picture here. I thought that an 8″ round pan would be too small, but 12 rolls, tightly placed, made perfect sized dinner rolls that rose nice and tall.
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Yum! Baked these in a cast iron pan.
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Fabulous! I also used this recipe to make hamburger buns.
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turned out ok, but I was hoping there to be more servings
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Love this recipe. It is so easy and simple. I followed it exactly (with the exception of rapid yeast, I only had instant). It’s an easy to work with dough that turns out perfect every time. I’ve also used this same recipe for making garlic knots and cinnamon rolls. I would totally recommend this recipe any time.
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This was wonderful! Easy, easy,easy! My family thanks you!
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This has become my go-to recipe for rolls, and I use it whenever I don’t have time to make a full batch of bread with dinner. Quick, easy, and delicious!
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Quick, easy, and tasty. Just what I was looking for for dinner!
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Such beautiful rolls! Can’t wait to eat them with our sweet potato soup tonight. YUM!
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I had never made bread before, and the first couple times I tried this recipe, it didn’t quite come out – the taste was ok, but they didn’t rise very much and the texture was kind of thick and chewy as a result. I finally found out what I was doing wrong – I wasn’t getting the water/milk/butter mixture hot enough! I bought a food thermometer and got the temp. to 130 and they came out beautifully! This is probably obvious information for most on this site, but if you are like me and new to baking and having trouble with this, try buying a thermometer and getting the temp. exact! Also, try covering the bread with a damp cloth when you let it rise – apparently the dampness helps for some reason, according to another baker who helped me problem-solve on this one!
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Super easy and delicious. Next time I will make 10 rolls instead of 12, they came out a little small.
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Fabulous dinner rolls that are quick and easy to make! Light, fluffy and just plain good – what more could you ask for? Plus, I have to admit warm dinner rolls are hard to resist. I used my Kitchen Aid stand mixer with the dough attachment to make easy work of the kneading. I brushed these with melted butter before baking and the result was wonderful. You could easily add a variety of herbs or top with Parmesan cheese and change the recipe to suite your tastes or to compliment your meal. Great recipe!
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I am a fairly decent cook but baking bread has always been hard for me. This is the first time I have made yeast rolls and they were awesome! Tastes amazing! Its a must!
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I made these into little buns for chicken salad sandwiches. Very good flavor.
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I made these rolls for my family with a rustic stew. They loved them!!! Light and fluffy great for sopping up the broth, Super easy
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Tasty rolls. Very easy. I did let the dough rise after kneading it for about 45 minutes since I had to run and pick up my daughter from school. Went really well with my potato soup.
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Really great and really simple directions. I could definitely see myself making these in the future. Next time I would like to see how Wheat flour works in this recipe.
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Loved these rolls – they had a hint of sweetness to them. Excellent and quite easy. I don’t buy rapid rise yeast, so used my traditional active dry and let it proof how I normally do. So nice to have fresh rolls with dinner every once in awhile!
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These rolls reminded me of when I was in grade school. The turned just as I had hope, fabulous and great taste. We loved them! I will continue making these rolls.
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Success! Be sure to use RAPID RISE yeast. If you use active dry yeast you need to proof it before adding to the dry ingredients. I brushed with melted butter and sprinkled on salt before baking. They are so good right from the oven!
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Thanksgiving Dinner, The Turkey Roll turned out Wonderful, Fluffy and Delicious!!!
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This is a wonderful recipe. Easy, quick, and the a great light, classic dinner roll. I made them yesterday to go with our Thanksgiving turkey. Everyone raved. I made them in my KA mixer with the dough hook, then hand kneaded for a couple of minutes just to feel the dough. They rose nicely in the time the recipe said and just took about 10 minutes longer in the oven.
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The 2nd time I tried this recipe, I decreased the flour to 1 & 3/4 C and the recipe made made absolutely wonderful buns.
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I decided to give theses a try remembering the ones my great grandmother used to make me. I made these with my two and four year olds. I followed the dirctions except i let them rise 30 mins the first go round and close to an hour for the second. The were delicious and almost all gone as sone as they cooled.
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Very good, very easy. A little heavier than I wanted.
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I was searching for a good dinner roll recipe. After two not v. successful attempts with different recipes I tried this one – rolls came perfect and I didn?t change a thing (except yeast brand). I made them twice so far for two different parties and rolls disappeared in minutes both times. Made them small (a ?two bites? size). Also one batch sprinkled with some Parmesan cheese. Will make them again and again. Thank you v.v.v. much.
PS: I used my bread maker to make dough. -
excellent. The family is ALWAYS asking for it. Great as cloverleaf rolls too. I just double the recipe and make sure I don’t overwork the dough when kneading. Cloverleaf rolls are made by placing 3 little balls in each section of a prepared muffin tin. Such a treat !!
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It tastes good, and it’s tender yeasty, but I wish I could get them fluffier. Also, the tops are too hard for me(I glazed them with butter the first time before baking, and after the second time I baked them. Both ways still produce a hard top(not burnt). My church gets these type of rolls from a restaurant and those are brown on the top, very very soft and yeasty with a slight sugar taste to the tops(which are soft and shiny) I am killing myself trying to recreate these rolls and I just can’t get it, even though the flavor is just about spot on. Trying to get the texture is getting to me, but I am determined not to give up. Also, I went to a fleischmann’s affiliate site called Breadworld that has the same recipe, but they added an egg. I emailed them of my dilemma and asked them if the egg makes a noticeable difference. Will see what they say…
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Good
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Made approx 500 grams of dough. I made 10 rolls at 50 grams a piece. This fit well into a 9″ cake pan or pie pan.
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I just took a pan of these out of my oven. Prep was remarkably easy. I used a different brand of instant yeast and unbleached flour. The recipe made 12 rolls in a 8 inch pan although I considered using muffin tins instead. Maybe I will do that or turn them into Parker House rolls the next time. They were not too sweet as some doughs can be, and they rose very nicely. I might try another 1/2 to 1 teaspoon of sugar the next time so that the taste more like my mother’s recipe. The rolls closely resemble the photo and I am completely delighted with them!
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Great recipe! Light, flaky rolls even taste wonderful the next day. Rolls came out perfectly with recipe followed as-is. No proofing needed if liquids are at 120 degrees and using rapid yeast. Did use kitchen aid for most of kneading, hand kneaded for about 2 minutes. Rose beautifully on a covered, warm stove top. I did only get 9-10 rolls with this recipe though.
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Just made these. I followed the instructions exactly up to the proofing. After shaping into 12 rolls, I placed them in my oven on “proof”. It took almost an hour and 15 minutes to double in size. Otherwise, this is a five star.
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I don’t mean to be mean with the two stars. I put my rating at two so others may use the method I stated below when the rolls don’t “rise:” Based on the lovely photo of your rolls, I soo wanted this recipe to work out! I, however, experienced much the same as Cooksfor5 who stated that her rolls simply would not rise. Because it is January in Phila., PA, my kitchen is somewhat cool. When checking on the rolls after the 30-minute rise time, I noticed that they had not risen. I removed the rolls from my cool, dark oven and cut the oven on the pre-heat cycle. When the oven reached 100 degrees, I cut it off and placed the rolls back in. After about 12 minutes, I checked to see if the rolls had risen some. Sure enough, they had. I am leaving them in for another 10 or so minutes to see if they will rise more. Here’s hoping they do because, again, they look so delicious in your photo. Wish me luck!
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These are Great! So easy and quick! They are so light and fluffy Definitely a keeper!
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I was upset with this recipe at first because I thought the rolls weren’t going to rise. After giving them an hour to rise, I gave up and stuck them in the oven. There they finally rose some, and the end result was a little roll with a lot of flavor. I feel like they should have risen more, but they were still very good. We ate them with honey-butter. I followed the recipe this time, but next time, I’ll proof the yeast first–as others suggested.
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DO these have to haver the yeast added to the warm wet mixture? they will not rise for me, and i followed the recipe.
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OMG… these are soooo good! I used these to make jalapeno cheese kolaches (which is a glorified hot dog pig in the blanket) they came out big, fat and wonderful. I followed this recipe exactly, only I didn’t have rapid rise yeast, only active dry yeast. So, to speed up the rising process, I heated my oven a bit to warm it and turned it off. After I kneaded the dough and let it set the 10 minutes or so, I wrapped my kolaches, placed in a glass baking dish, covered with foil, and set them in the warm oven (turned off) for 10 – 15 minutes to rise. Then I pulled off the foil, cranked up the oven to 375, and baked for 20 minutes until golden brown… My kolaches are the bomb! I had a bit of leftover dough, so I made 2 plain rolls, just to see how they are as just plain rolls, and to me, they taste as good, or better than store bought rolls, could use a bit more salt though…. This ones a keeper!
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Easy and delicious! Thank you for a great recipe!
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Double Duty – I loved the dinner rolls, but I also use this recipe to make hamburger buns. Divide dough into 8 pieces, shape into flattened balls and lay on a cookie sheet. Bake – cool – slice. Better than store bought and the heartier texture holds up to juicy hamburgers.
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Sooooo so good! I have to make these almost everyday because they never last more than a few minutes! Using this recipes ingredient measures though, I’ve only been able to get at most 11 rolls out of it, so I usually stick to about 10 so their a decent size. Go great with anything and just delicious!
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If you let them rise they turn out beautifully and I love the taste! 🙂
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Perfect!! I made two batches today and I can’t wait to make them again. Light, fluffy and super yummy! Followed the recipe…turned out great!
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Too easy to believe! And just as TASTY! Made for my family on Easter and they were a huge hit. To make 12 rolls fit in a 9×13 pan (larger size than recipe), you’ll need 1/3 more of the ingredients. For those not familiar with RapidRise yeast, it is different than “Active Yeast.” Follow the recipe exactly when using RapidRise OR adjust your processes and timing to use “Active Yeast” (which will take longer). BUT you’re not sacrificing taste using the RapidRise version.
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