Classic Dinner Rolls
Soft, fluffy dinner rolls are simple to make from scratch and perfect to serve alongside any meal. Who can resist warm yeast rolls, fresh from the oven? Brush warm rolls with melted butter just before serving.
Soft, fluffy dinner rolls are simple to make from scratch and perfect to serve alongside any meal. Who can resist warm yeast rolls, fresh from the oven? Brush warm rolls with melted butter just before serving.
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!Read More
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.Read More
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!
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!!!
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.
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.
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...
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.
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!
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!
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!
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.
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.
Love these rolls, make them alot for my family. I use to never get dinner rolls to turn out because of over heating my wet ingredients or never rising dough. My sister told me this trick, just use tap water as hot as you can get it, don't warm it on the stove if it's to hot it will kill your yeast. With this recipe, I do warm it on the stove because of the milk, but just enough enough to put my finger in with out burning it, it should be very warm not scalding or hot. (like warm to hot tap water) If I over heat it I leave it sit for a bit til it cools off enough that a can test it the same way. Just a helpful tip, if you can't get them to rise. I do this everytime now and they always turn out great.
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.
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!
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.
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!
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.
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. :-)
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.
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.
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.
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.
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!!!
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.
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.
I know make these very often. they are fast and easy to make.
We've been enjoying these rolls so much that today I decided to make a loaf of bread with the recipe. I used all of the same ingredients and placed the loaf in a loaf pan for 22 min at 375. Perfection! We've been eating sandwiches for every meal just because we want this delicious bread! Thank you for sharing a great recipe.
Love, love, love these rolls!!!! I have a very good relationship to all things bread and this recipe is fantastic.
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!
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.
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!
a sprinkle of salt on the top would be perfect
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.
I made these into little buns for chicken salad sandwiches. Very good flavor.
Made several of these for Thanksgiving. I also made them out of wheat flour. The consistency was a little different, but just as yummy!
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!
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.
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.
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.
Delicious &easy! I'll never buy dinner rolls again!
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.
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.
These rolls were easy to make and turned out nicely, despite the fact that I tend to have problems making yeast-based breads.
These were good but not what I was looking for,
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.
THE BEST ROLL RECIPE...ever. :) Sometimes I'll substitute half of the flour with wheat flour, and they turn out wonderful.
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.
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!
Fabulous! I also used this recipe to make hamburger buns.
Yum! Baked these in a cast iron pan.
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!
Great just out of the oven. Not so good the next day.
OMG! These are the best dinner rolls I have ever made, and I have tried SEVERAL recipes. I just took them out of the oven, and immediately went to my computer to write a review. These rolls are sooo light and delicious. This recipe is a keeper, for sure. I did use active dry yeast; proofed yeast in warm water with a half teaspoon sugar; melted butter in milk along with 1 teaspoon salt. One egg was also used. The rolls are not real sweet- used the 2 tablespoons as recipe stated. Baked at 350 degrees for 20 minutes. Brushed on butter halfway through baking and again at the end of baking. I will makes these again. Love, love, love these rolls! OMG, sooo good! Winner, Winner. Thanks for sharing.
I used this recipe as an egg free dough to make cinnamon rolls (egg allergy in the house). It was outstanding. I used my bread maker on dough only, exactly two cups flour and the bread machine yeast-- look at the equivalent amount to an envelope printed right on the jar. (I think its 2.25 tsp.) Perfect dough. Will most definitely use over and over. UPDATE 6/17/16: Still making this awesome dough, tonight as intended--dinner rolls. Still my perfect go to dough for any kind of bread item. Used bread machine yeast and my Zo breadmaker on "quick dough," then portioned into rolls, let them rise for 30 minutes, then into a 350 oven for exactly 30 minutes. I literally am in another room of the house avoiding the kitchen simply because I don't want to continue to eat more rolls tonight. So good.
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!
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!
Easy.turned out great.
I didn't have instant yeast so I changed rising times accordingly. Also, I dissolved the yeast and half the sugar in the warm milk mixture. I used a bit more flour than called for but there are so many variables in flour that I always look at the amount in recipes as a guideline.
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!
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.
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!!
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.
Came out perfect
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.
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.
Delicious and very easy to make. Will make again.
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.
Dough did not rise. It is bland. Needs more butter and salt. Waste of time.
Out of everything I cooked this year for Thanksgiving, these were the star of the show. So easy, and so good. I doubled the recipe, used my stand mixer, let the dough rest in the mixer bowl, shaped the dough into balls, and used 2 round cake pans for the rising and baking.
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...
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...
These rolls are an easy quick dinner roll. They would be good for immediate consumption, but they don't stay fresh for long. I use another tried and true recipe for pull-apart rolls that I've made forever. They use the regular yeast, not the quick rise. I think my old recipe makes a superior, better textured roll. In future, I think I'll stay with the bread making methods I started with... Of course, nothing could be better than freshly made homemade rolls, no matter what method!
I have tried these several times and they will not rise for me. it's frustrating because they taste good. please, I followed the recipe to the letter, no rise. I've extended there final rise up to an hour, no rise. I've done everything by hand and proofed my yeast ahead of time, no rise..... HELP
For those saying that these are "bland", keep in mind that they are just dinner rolls, not some fancy artisan buns. This recipe makes soft, mildly sweet rolls that are quick and easy to make. I used active-dry yeast because that's what I had at home, so I had to change up my method a bit... I let the yeast proof in the warm liquids and sugar for 10 minutes, then added the flour/salt mixture. I did all the mixing and kneading in my stand mixer.
Because I don't have alot of time to cook these have become my go to rolls recipe so much better than store bought and quick and easy.
Truly a classic roll in every way. They are easy to make and have a perfect texture. I used my KA to work the dough. These would be great for sliders/mini sandwiches as someone else may have suggested. If you need a yeast roll that doesn't require alot of time and fuss, this is the one to go to. Will definitely make them again.
This recipe was awesome. Simple. Easy quantities (I hate when recipes call for 1 cup plus 3 tablespoons flour, for example.) I brushed with butter before and after baking and sprinkled with a pinch of salt on top. The rolls were golden, fluffy, and so delicious we ate every. last. one.
Easy, quick, delicious. A nice soft roll. Kids said it tasted like a restaurant roll!
Thanksgiving Dinner, The Turkey Roll turned out Wonderful, Fluffy and Delicious!!!
I tried the recipe and it was great, came out perfect and yummy!
turned out ok, but I was hoping there to be more servings
I only gave this 4 stars because , If my mom ran across this it would her off. I'm an Executive Chef, Although I create disserts, I leave the bread to the bread makers. This was a fine recipe. did not do anything diff. This is an easy roll recipe to start early and have ready for dinner.Bragging rights for home made!!
I'm always crunched for time by the time I decide I want a bread to serve with dinner, and have to be very selective about ingredients. This recipe requires virtually no forethought and only one rise. They were soft, lightly sweet and delicious...not to mention gone! Everyone loved them, no leftovers :)
OMG!!! Thank you so much for this recipe. After many recipes and failed attempts, I finally found a foolproof recipe for amazing dinner rolls. My family ate them in seconds and demanded more. So good. Thank you!
This is the worst recipe I’ve ever come across on this site. I’ve used allrecipes for yeeeeeeaaaaars, and have never felt the need to add my two cents until this one. DO NOT MAKE THIS RECIPE.
Dough is too sticky and needs more flour than the recipe calls for to be kneadable. Rolls did not rise properly.
I only had active dry yeast, so I proofed the yeast in the water/milk and sugar until foamy, then added the dry ingredients and the butter and mixed it all together in my stand mixer. I let the dough rise once for an hour, then shaped into rolls and let rise for another half hour and baked. Oh my goodness. These are the best rolls I have ever made. They are light and fluffy and delicious. I made a double batch and formed them into slightly larger rolls for sandwiches. I will be making these frequently!
Very simple. I heated milk, margarine, sugar, and 2tbl spoons honey to 110 degrees and then added yeast to make sure yeast was active. Egg wash before baking and basted with melted margarine and honey mixture after. Other than that, I followed the directions. Pictue of my rolls added May 9th 2013
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!
Great recipe! I had to add another 1/2 cup of liquid, as we live at a high altitude (5000 ft). Thank you for posting!
Well, i've tried 2x, they rose slightly more this time with a 15 min rest time and over 2hrs rise but still not even close. Not sure why it won't work for me :(
No changes, easy tasty rolls. We made double batches and used them for sandwich buns as well as hamburgers.
Super easy and delicious. Next time I will make 10 rolls instead of 12, they came out a little small.
I changed the recipe a little bit to my liking, and made only half of the recipe since it's just the two of us. I proofed the yeast with the milk, water, and sugar. Then I added only 3/4 cups of flour, because sticky dough=lighter rolls. I didn't make any other changes besides that, and they turned out great!
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!
Absolutely delicious! These melt in your mouth rolls don't last long around our dinner table. I proofed my yeast, and used the packets instead of from a jar as find the yeast is fresher and recipes rise better.I also added an egg creating a fluffier roll.This ones a keeper, Thank you to the contributor.