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. 
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.
These rolls are easy to make and always impress my guests. I use the microwave trick to shorten the proof time. I did have to take them out a few minutes early because the bottoms were getting dark. I also made your cheesy oven potatoes with your marinated chicken recipe. They were great. Overall I love your recipes and I am so grateful to have such good and simple recipes to cook for my family. God bless from Utah !
Thank you for your wonderful feedback, Christie! I’m so happy you enjoyed this recipe! Blessings to you!
Really didn’t like this rolls, we ate 2 and throw all other out,
very disappointed that I wasted my time.
Hi Natalia, sorry to hear that you didn’t like the recipe. I have always used this recipe and have always gotten great feedback. it’s hard to tell what went wrong as I was not there to see it but I recommend making sure that the ingredients were measured correctly to get great results.
hey natasha!!
Can i use this recipe to make white bread loaf instead?
Hi Hanny, I think that will work but you’ll have to do it as an experiment. Please share with us how it goes if you try it!
Just made these buns. Super impressed. I had to add more flour to get it to not stick to my hands but the end result was awesome. I am from South Africa. I would like to add my photos but no option for it.
I’m so happy you loved this recipe, Michelle! That’s so great!
Hello Natasha, I have mine on their first rise in the bowl and it looks like it will make 24 rolls. Can I freeze half the rolls to use another night? And at what point would you do that. I love this recipe, it’s simple but doesn’t taste like it at all. Delicious! All your recipes are, and fun to watch too. Thanks for sharing
Sounds great, Suzette! Thank you for your good comments and review. I have added some make-ahead tips and how to freeze this recipe in the middle portion, do check out “Make-Ahead Tips” I hope that helps.
I’m wanting to make these but I only have salted butter. What amount could I reduce the salt so they’re not too salty?
Hi Debbie, I have not tested this with salted butter. You’d have to experiment but I would omit or reduce the salt from this recipe.
Does it make a difference if I’ll be using an Instant Dry Yeast?
Hi Sarah, instant yeast will also work and may rise a little faster so be careful not to let it 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.
When you say skip the proofing step initially, do you mean step 1 where you add yeast to heated milk or step 3, the two hour proof?
I’ve made these following all your instructions for thanksgiving (4 batches!!) but trying to cut down on time if possible. I’m just trying to go a little faster with the all of the Christmas festivities!
With instant yeast, you’d skip the proofing step initially and just whisk together the wet ingredients then add yeast with your first cup of flour.
These rolls are the best!!! I made a different recipe from someone else before trying this one and it was not one I’ll do again. Making these ones again tonight though!!! I also prepped your New York pizza dough and can’t wait to taste it! Loving these recipes! Thanks Natasha!
That’s great, Emily! I hope you enjoy the Pizza dough.
Hi Natasha, i would like you make this but for the flour is it high protein flour or all-purpose flour is enough?
Thanks, all your recipes are the best!! i’ve been following your recipes
Thank you for that compiment, Hanny! We used all-purpose flour for this, and it worked great! I hope you love this recipe also!
I want to add an egg for richness. How do I adjust the ingredients, add more flour or use less liquid?
Hi DLM, 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.
Hi,Natasha. Can i make the dough in my bread machine and then make the balls & bake it? Thanks for sharing this recipe with us.
Hi Olga, I haven’t tried that in a bread machine, but it may work. If you experiment, let me know how you liked the recipe.
Thanks so much for this recipe. I tried doing the dough in the bread machine it turned very good. My little 4 kids & husband loved it.
You’re welcome! I’m so happy you all enjoyed it, Olga!
Hi Natasha
Can i use oil instead of butter?
And is it possible to mix it with thyme?
Hi Nada, I only used melted butter to brush the tops. But, if you do want them extra glossy and to try without the butter, egg wash is a good option.
I really want to make these rolls but I only have two small problems. I only have 1% milk and heavy cream. Can I mix these together? Also, I only have salted butter! 😬
Hi Alicia, salted butter will be alright, but you can omit or reduce the salt in this recipe if you’re using salted butter. I haven’t tested that with 1% to advise. If you experiment, let me know how you liked the recipe.
My sister in law made this and it was delish!
I’d like to make one loaf out of it, instead of rolls. Should I just shape into a loaf or leave round like the bowl? Ho long should I bake it?
I have not tested this so I cannot provide specific instructions. If you test it, let me know.
Hi Natasha! I don’t have whole milk, will normal milk work?
Hi Angie, that depends on what you consider normal milk. But these work well with 2% milk! I hope you love it!
Natasha, I have been using your recipes for quite some time and love them!!!
I will be making your dinner rolls for a brunch get together with the family and I was wondering if I can refrigerate the rolls over night before baking?
Thank you
Hi Gosia, we usually bake them right away, but that should 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 absolutely love the rolls and your recipe is so clear and inclusive in your instructions. Thank you so much. They turned out great!
You’re welcome! I hope you’ll love all the recipes that you will try.
I love this dinner roll recipe! It always turns out and they taste amazing! Sometimes, I use the dough and make pizza rolls with it. I just add pizza sauce, shredded mozzarella and pepperoni, roll them up and bake at 350 for 20-25 min. They taste so good and are a hit with my kids.
That is the best when kids love what we moms make. That’s so great!
These rolls are amazing, very easy and the dough feels wonderful. My Mom always made rolls, she is 89 and doesn’t cook anymore. She was impressed with me when I showed up with these. My husband loved them too. Thank you for a great recipe.
You’re most welcome, Lisa. I’m glad your mom was impressed, I’m sure she is a great baker and cook too!
Hello and Happy New Year! Question. If I prepared the dough earlier in the day and refrigerated the balls of dough right before the last rise, would that work? Maybe allow extra rising time?
Hi Edna, we usually bake them right away, but that should work. When we make overnight cinnamon rolls, we cover and refrigerate the rolls before the last rise than we bring them to room temperature and let them do the last rise on the counter before baking.
First off, this dough is gorgeous! It came together really well. I opted for 24 rolls so we could make little sandwiches with our ham, I baked them for 11 minutes at 375 degrees F. I never knew my dad did not enjoy the rolls I grew up with and learned to make from my mom. This was our first Thanksgiving and Christmas and now New Years without her. I tried the cloverleaf rolls for thanksgiving and they were well liked by my dad and son. I did them again for Christmas and then decided to try these for New Years. My dad said, out of all the rolls you’ve made, I would chose these ones first. Huge compliment to you. Have a safe and happy New Years!
I am so happy you all enjoyed the Cloverleaf rolls. Those are honestly my favorite also. Thank you for sharing that with me!
I have used this roll recipe many times and it’s my go-to! I have made it with traditional ingredients and vegan ingredients. It works well every time!
I’m so happy to hear that! Thank you for sharing your great review, J!
Hi Natasha,
I baked these rolls a couple of times – great recipe, so easy to make, but they are a little bit too sweet for my taste. How much do you think is the minimum sugar needed for this recipe?
Hi Irina, I haven’t tested that with less sugar. If you experiment please let me know how you like that
Hi Natasha, your ingredients indicate you need 1/3 cup granulated sugar instead of 1 tbs.
Hi Clori. At the end of step 1, there are instructions to for you add the rest of the sugar 🙂
Have you tried this recipe with a gluten free flour? If so, are the measurements different?
Thank you.
Hi Deb, I haven’t tested this as a gluten-free recipe, so I won’t be able to provide any suggestions for additional modifications.
Made your rolls tonight as a test for Christmas Eve dinner and was the first time I’ve ever made rolls…my husband loved them. He said they were the best rolls he’s ever had! Thank you for a great and easy recipe!
That’s just awesome! Thank you for sharing your wonderful review, Lisa!
Natasha, I follow you on Facebook and you always mention linking things in the NOTES, I have searched everywhere and can never find the notes. Can you steer me in the right direction ??
Hi Yvonne, when reading through the recipe post, any wording highlighted in red & underlined leads to a link to that item. If you are watching the Youtube video, open the video on youtube and click the read more drop-down to see full notes. Are there specific notes on a recipe you need help finding? Oh, and by the way, you can find our favorite kitchen tools in our Amazon Affiliate Shop HERE.
Not sure if I’ve commented before or not?? I’ve made this recipe several times,, and oh my gosh,, they are so good!!
Thanks for your awesome review, Geri!
Hi Natasha,
I just made these tonight and they are so good. I’ve been looking for a good yeast roll recipe and just like all the other recipes of yours these did not fail. I love the fact you show in videos how it’s suppose look during the process. I’ll keep trying different recipes of yours because I know it’s gonna be delicious. ❤
Hello Michelle, thanks for your good comments and feedback. I’m happy to know that you’re enjoying my recipes. I hope you’ll love all the recipes that you will try!
Will just one pack of yeast work instead of 1 Tablespoon? I never buy the jars. That might mean opening another pack for just a little bit of yeast.
Hi Morga, I would measure the packet into a tablespoon to ensure you have the right amount of yeast.
These were great, i didn’t use a casserole dish but instead placed them closely together on a cookie sheet and doubled the recipe. Turned out soft and delicious even on day 2.
That’s just awesome! Thank you for sharing your wonderful review, Mira!
Hi Natasha! Thank you very much for this amazing dish! My rolls turned out a little wrinkled. I think maybe because I added too much flour? Please, share a tip how you make it so smooth and pretty looking!
Hi Daria, it’s hard to say what happened without being there. I recommend making sure all the steps are followed. If you’re worried about too much flour, be sure to measure by fluffing the flour first with a spoon, then spoon it into a dry ingredient measuring cup and scrape off the top. If you push your measuring cup into a flour bin, you will get up to 25% too much flour. Also, do not tap the flour down in the measuring cup.
THE BEST!!!! I have never been successful at rolls and this time I was!. I couldn’t get them to be smooth in the ball rolling, there was a bit of seperation, but it didn’t matter! Thanks you so much !
You’re welcome, Daphne. I’m happy to know that you loved these dinner rolls!
My 7year old grandson made these all by hand as we do not have a stand mixer. They were awesome. He also made your cranberry sauce, also outstanding. Brayden is your biggest fan !!! Thank you for all your recipies.
Yay great job to him! It is good to know that kids are already learning to cook at a young age, so inspiring!
I needed to cook a mountain of yeast rolls for Thanksgiving and decided to try a five different recipes. This recipe was hands down the very best of the bunch! I wish I had discovered it sooner, as I wouldn’t have even bothered with any of the others. There were delicious!!
That’s awesome! I’m really happy to hear that this was the best recipe for you. Thanks for sharing that with us.
Hi Natasha…these rolls are a family fave. I have a question tho…can it be made into loaves? I have several long loaf pans – approx 12″x4.5″. I was thinking of baking them at 350°F for about 20 or 25 minutes. What do you think?
Hi Laura, I have not tested that as a loaf, but I imagine it could work! If you experiment, let me know how you liked the recipe!
I tried it in a loaf. I used a 9×5 loaf pan and it still tasted great, but it wasn’t as soft as the dinner rolls. I baked it at 350°F for about 25 minutes. I’m not sure I’m going to make it as a loaf again. They’re just perfect as little rolls.
BTW, did you know that you can store your yeast in the freezer and it keeps for ages? I bought a 1 lb pack of yeast April 2020 and I’m still using it right out if the freezer.
Can I use bread flour will it change? I say the cloverleaf rolls and I saw you use bread flour and I was just curious if I could use it with this one
Hi Alyssia, 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.
What kind of thermometer do you use? I love your recipes I already have your sweet potato casserole, green bean casserole and garlic mash potatoes on Thanksgiving menu.
Hi Brenda, I use this Thermapen here for an instant read. This in-oven thermometer is also a favorite!
Yes I was wondering if they can be made up a head of time and can you freeze them unbaked.
Hi Robbie, 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.
I am new to baking bread and this is the second time I made one. It is definitely better than the first one I made. I saved the recipe! I’ll definitely be making this again! Thanks a lot!
I’m glad you enjoyed this recipe. Thank you for your feedback too!
These are by far the best rolls I’ve ever made! Is it possible to use the same recipe for a 2-3 loaves instead of rolls?
Thank you for your great review, Ashley. I have not tested that as a loaf, but I imagine it could work! If you experiment, let me know how you liked the recipe!
Mine were browned way to early. I took them out so they didn’t get too dark, but the inside seems a littler underbaked. Maybe decrease my oven temp to 350 next time.
Hi Gen, that would be my recommendation also. Make sure your oven is calibrated to the correct temperature.
If you want to treat yourself to some beautiful home made bread… make these rolls. I filled mine with cantonese sticky pork and they turned out to be beautiful, soft, pork buns. My kids and husband loved them. THANK YOU SO MUCH FOR SHARING THIS SUPER EASY TO MAKE ROLLS ❤️❤️❤️.
God bless you Natasha 🌺🌹💕.
Hi Meriel, thank you for the recommendation. I hope your family will love all the recipes that you will try!
Hi Natasha
I would love to make these for Thanksgiving. Is there any point in the recipe that I could refrigerate and then bake Thanksgiving morning??
Hi Meil, that should work. You would want to cover refrigerate right away after rolling the balls of dough and placing them in the baking dish. Before baking, bring it back to room temperature and let it do its final rise on the counter until puffed, then bake as directed.
Hi Natasha,
I tried your recipe and it it turned out pretty good for my first attempt at making bread. My second proof didn’t rise as much as I thought it should have, so my rolls were not as light and fluffy as everyone else. What could I have done wrong? Could I have overworked the dough when I rolled it for the second proof? Also, I was able to get 15 rolls in a 9×13 glass baking dish. With 10 dough balls leftover that went into a 9″ round. Should I have gotten more dough balls in the 9×13 dish? Each dough ball weighed out at 1.6 oz. Any help would be greatly appreciated.
Hi Scott, it sounds like you made smaller dinner rolls which still works, but they would bake slightly faster. Make sure when they are rising that they are in a warm spot in your kitchen (even in the oven with just the light on), but keep it under 100˚F so they don’t start cooking which will kill the yeast and it will stop rising. If they are in a cold room, they will rise much slower. I hope that helps.
Hi Natasha,
would you please make a recipe of bread with wholewheat flour and olive oil please. to go for a healthy option for my mom. I trust your recipes.
Hello Sali, have you seen my Whole Wheat Bread recipe here?
Yes Natasha i have seen it. It says a total of 4.5 cups whole wheat flour, i.e. whole wheat, rye flour and bread flour. Can i make it only with whole wheat flour. avoiding rye flour and bread flour.
Hi Natasha
thanks a million for this recipe. Came out so perfect and so much better than the store bought breads. I have tried many bready recipes before but nothing came as perfect as this. And the way you explain the measurement and method is so simple and I made it exactly the same way. thank you so much.
You are very welcome! I’m glad you really enjoyed this recipe, thank you for your good comments and feedback too!
Made these tonight and they are so freaking good! I could eat the whole dish! Your recipes never disappoint!!
Love it, Mary! Thank you for your awesome feedback.
I’ve just made these rolls… WOW, they are fantastic! Thank you for such a perfect recipe.
I’m so glad you enjoyed it, Angela! Thank you for that great review!
Hello!
Can you use any kind of milk instead of whole milk? Because I only buy skim milk from the store and I’m not sure the results would be the same.
Hi Han, without experimenting with skim milk or just water, I can’t make a recommendation for or against it. If you test that out, let me know how it goes
Hi Natasha,
Hello from Singapore.
I made the recipe today and the dinner rolls turned out perfect. Super soft. My family loves it. Thank you so much.
Great to hear that they loved it. Mya. Thank you for sharing that with us!
Hi Natasha, thank you for sharing your recipe! May I ask if I could substitute milk with water? Thank you!
Hi Sylvia, you’re welcome. Without experimenting with just water, I can’t make a recommendation for or against it and I have not tried any other substitute for milk to advise. If you test that out, let me know how it goes.
I never leave reviews but I just had to for this….These rolls…they are so fantastic! Made them yesterday. They remind me of a restaurant I went to in my childhood where dinner rolls and honey butter were served exactly like this. So fluffy. So amazing. Thank you so much for this recipe. It will be in rotation for every holiday season for my family for life.
Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles
Hi Natasha!
Absolutely love all your recipes!
My dinner rolls aren’t browning on the top. May I know why that’s happening? :/
Hi, make sure to fully preheat the oven and bake in the center of the oven. Also, brushing with butter after helps bring out the color and lastly, make sure not to skip the sugar in the recipe.
Hello Natasha! This is so good! I think I will be making this regularly. I prefer to eat it fresh out of the oven. Is it possible to make the dough ahead of time and freeze it? I do this with cookie dough but im not sure if it will work with bread dough. Thank you!
Thank you, Mary Eileen. Yes, you can freeze it but I only tried it this way. 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.
These rolls are amazing! So soft and fluffy and make the kitchen smell sooooo good!
The best way to make the house smell good and tummies full! I’m so glad you enjoyed these rolls, Stephanie!
Hi,
I love your recipe, never failed on me AND it always received a lot of loves!!
Thank You!
Btw,
Whenever I clicked the measurement from US to metric, on this recipe at least, the amount of tbs/tsp changes (on salt, yeast, butter for example)
I’m not sure if it’s a bug, or I’m misunderstanding anything.
Hi Blue, that is odd and I’m not sure why that is happening. It looks like it is just this recipe from what I can tell and I have fixed it. I will do some more spot-checking to see if I can find more. Thank you for letting me know!
Can you use instant yeast instead of active dry yeast?
Hi there, instant yeast will also work and may rise a little faster so be careful not to let it 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.
Hi Natasha,
Just wondering, are the two different pictures shown on this website of the dinner rolls(one in a white pan and one in a metal one) both made with your recipe? The one in the metal pan looks different from the video provided on your channel.
Hi Tess, yes they are both the same recipe. One was made in a slightly wider pan so they are a little shorter.
Hi Natasha, I have one more question.lol
Can I use bread flour?
Thanks
Hi Jacki, 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.
I need to make around 50 rolls. Can I double the recipe?
I thought I would prepare the dough one day then bake them the day of the event. Do you think this would be ok? I really enjoy your recipes, and you’re fun to watch.
Hi Jacki, I’m so glad you’re enjoying my recipes and videos. If you click on the serving size in the recipe card, you can slide it up or down to scale the recipe ingredient lists to double this recipe. I bet this will work great doubled. I hope that helps!
Hi Natasha,
Can I use instant yeast? Would I still warm the milk?
Hi Jacki, instant yeast will also work and may rise a little faster so be careful not to let it 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.
Love your video, love your smile, love your recipe. Try a few but never take pictures. Don’t want to post on Facebook.
Any way thank you for being so generous with your recipes.
Regards
Margaret
Hello Margaret, thank you for your good comments and feedback. No worries, I’m already happy knowing that you liked my recipe!
Hi, I love love love this recipe (it was so good!), but I’m kind of sensitive to melted butter (it makes me nauseous). Will not brushing the tops with melted butter make it taste bad, or can we skip it? Thank you so much!
Hi Kylie, I only used melted butter to brush the tops. But, if you do want them extra glossy and to try without the butter, egg wash is a good option.
Hi Natasha, great recipes. Your recipes never fail.
Can I use the dinner rolls for burger?
Thank you! Yes, that would work too.
hi Natasha, last night i try your marvellous recipe, i can say GREAT, nice soft
what i did i put thyme, rosemary, oregano, but unfortunately too less salt that will blend more taste anyhow this is the best bread recipe I ever have since i am not good in dough or baking this is very very good, actually the rising time I let it sit overnight to get the best result..I thank you so much
You’re very welcome! Thanks for sharing your experience making this recipe. I’m glad you enjoyed it!
Can I let my dough sit in the fridge over night to bake tomorrow?
I made these the other day. I followed the recipe and mine were a flop. Everything worked until I cooked them. They dident raise while cooking, and they sure did not look the same. I could have used them as door stops. I need help, and my rolling technique need help as well.
oh no! I’m sorry to hear that, Jim. If they did not rise, I would suspect either the liquids were too warm (or the dough was overheated while rising), which would inactivate the yeast. Also, could the yeast be expired? I hope that helps to troubleshoot.
Hi Natashas, My milk was a little on the warm side, 117, I did the microwave and it almost tripled in size, my yeast is good until July 2022. Always been a bread fan, love dinner rolls, that’s why I was so excited to make these. I’m gonna try again until I get it right.
Jim
Hi Jim, do you happen to use instant yeast?
Maybe your yeast is “too good” and gets over proofed and deflated while baking?
In that case, on the other comments, she said skip the initial proofing step if you use instant yeast.
-Blue
I have a son who is very gluten intolerant. I made these tonight using all purpose einkorn and they turned out amazing. Einkorn has a lot less gluten and can be tolerated by many gluten intolerant people. Because of the low gluten I was not sure how these would turn out. Let me tell you they were soft, light, and extremely fluffy which blew my mind. I will be using this recipe for rolls, hamburger, and hot dog buns for now on and my son will be able to enjoy them also. Thank you so much!
I’m so glad these turned out with einkorn! That’s just awesome!
Hey Natasha,
Have you ever used this recipe for a loaf bread? Just wondering if it would make a good sandwich bread and if baking time would be the same.
Hi Tia, I have not tested that as a loaf, but I imagine it could work! If you experiment, let me know how you liked the recipe!
Hey Natasha!! This recipe is a gem.. soft fluffy rolls everyone in my family loved it and it finished within minutes.. the buns were a little sweet. Can you suggest how can we lessen the sweetness and still maintain the fluffiness and softness
Hi Shivika, I’m happy you enjoyed them! I have always added and used this amount of sugar – it helps feed the yeast but also balances the flavor of the rolls – they don’t really taste sweet. I think they would still work with less sugar though
Hi I made mine with margarine and almond milk since my daughter has a dairy allergy. They turned our great!!!! Thanks so much
You’re welcome, Nadya! I’m so glad you enjoyed it!
Hello Natasha!
I just tried this recipe and the rolls were AMAZING! So much better than store-bought. One question: I baked for 23 minutes , but despite tasting great, the rolls were overbaked. Do you think there’s something wrong with my oven? They turned out brown instead of golden brown. Thank you so much for this recipe! My entire family loved these. I’ll be making these again for sure! I’d really appreciated if you could answer my question.
Thank you!
Samantha Brown
Hi Samantha, that may be the culprit. I would recommend an oven thermometer to make sure your oven is properly calibrated for temperature.
I had the same issue I checked at 20 minutes and they were done! I think some ovens cook hotter and I live at a higher elevation so things tend to finish quicker. If I had left them to 23 min would have been too brown also.
Hi Natasha,
I love this recipe, but after trying it many times, I still can’t get the golden brown top like yours did. Do you have any ideas why?
Hi Paula, if nothing was substituted from the ingredients to the process, it should work out the same. I recommend making sure your oven is calibrated to the correct temperature.
Dear Nathasha,
I have tried a few dinner rolls recipes which were good.
But today I decided to try yours. What can I possible say other than BEST ROLLS! Truly!
Thank you so much for your recipe!
I’m so happy you enjoyed the dinner rolls. Thank you for the amazing review!
Hi Natasha
I have made these several times and they are fabulous. My question is I am having a dinner party and would love to refrigerate these over night once they proof the 1st time and are formed into balls. Then I will proof before I bake the following day. What do you think ? I have made cinnamon rolls this way and it works.
Hi Julie, that should work. You would want to cover refrigerate right away after rolling the balls of dough and placing them in the baking dish. Before baking, bring it back to room temperature and let it do its final rise on the counter until puffed, then bake as directed.
Thank you Natasha. That worked perfectly. I made them for an early mothers day dinner party with your honey butter and my guest’s absolutely loved them.
I am such a fan of you and all your delicious recipes.
Thank you so much for sharing that wonderful review with me, Julie!
what happens if ur yeast is not proofing and not getting fluffy
Hi Alina, I recommend checking your expiration date and making sure it is still active. Was any other process or ingredient substituted?