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High Rise Dinner Rolls

Rated as 4.61 out of 5 Stars

"These are soft and very tall pull-apart rolls with tender crusts."
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2 h 30 m servings 252
Original recipe yields 9 servings (9 rolls)


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  1. Dissolve 1 tablespoon sugar in warm water in a small bowl, and sprinkle the yeast over the water. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam.
  2. In a bowl, mix together the potato flakes, whole wheat flour, and unbleached flour. In a large bowl, mix together the buttermilk, softened butter, 2 tablespoons of sugar, salt, and egg until the mixture is well combined. Pour the yeast mixture into the buttermilk mixture, and add the flour mixture by half cups, stirring until the ingredients form a soft dough. Turn the dough out onto a well-floured surface, and knead until smooth and elastic, about 3 minutes.
  3. Shape the dough into a ball, oil the surface with vegetable oil, cover, and let rise in a warm place until doubled, about 1 hour.
  4. Gently punch down the dough, and divide into 9 equal pieces. Shape the pieces into balls. Grease an 8x8-inch baking dish, and place the rolls into the dish so the rolls slightly touch each other. Brush the tops with melted butter. Cover the rolls with plastic wrap, and allow to rise in a warm place until doubled, 30 to 45 minutes. The rolls should rise above the top of the pan and be crowding each other.
  5. Preheat oven to 400 degrees F (200 degrees C). Bake the rolls in the preheated oven until golden brown, 25 to 30 minutes.
  6. Brush the tops of the hot rolls with another coating of melted butter, allow to cool slightly, turn the rolls out of the pan, and pull apart. Serve warm.


  • Cook's Note:
  • The purpose of warming the buttermilk is to decrease the amount of time needed for the first rise. Buttermilk may curdle slightly when warmed; that's OK.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 252 calories; 8 38.9 6.9 39 345 Full nutrition

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Read all reviews 30
  1. 36 Ratings

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Most helpful positive review

Delicious rolls! I followed directions except used oil (my flakes were butter flavored). I rolled them crescent roll style-no leftovers!

Most helpful critical review

Turned out to be lead rocks in the oven.

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Least positive

Delicious rolls! I followed directions except used oil (my flakes were butter flavored). I rolled them crescent roll style-no leftovers!

These were easy and turned out absolutely perfect, the only thing I did was bake them for only 20 minutes will try 18 the next time as my oven is old, the edges were a little browner then I like...

I used my Kitchen Aid mixer to make these rolls. I proofed the yeast with the warm water, buttermilk (that I warmed with the water) and sugar for ten minutes, melted butter, egg and all the dry ...

I love these rolls. I have made them three times now and they just keep getting better. Light and fluffy and huge. I didn't have all of the ingredients on hand so this is what I used. I used two...

Excellent roll recipe. they were very easy and so tasty. the only change I may make the next time is to skip the additional salt as the potato flakes I used had salt already added and the addi...

I made these for New Year's Eve to serve with crockpot soups that my guests brought. I changed the recipe by using dry milk, not buttermilk, softening the yeast in all of the required water and...

Just wonderful. I don't normally like using wholewheat flour in my rolls, but the buttermilk does something amazing making the rolls soft and excellent. We had these with Texas BBQ pulled pork. ...

These are the best rolls I have ever made. Thanks for the receipe. It is a keeper

These are delicious!! I followed the recipe exact except made 12 rolls instead of 9 and they were still quite big but so tasty!!