These dinner rolls are soft and fluffy, easy to make, and practically melt in your mouth. They are truly the most amazing dinner rolls ever. Just read all the rave reviews!
This dinner roll recipe took Chef Rachel Farnsworth over 5 years of testing to develop. It has since been enjoyed by millions of people around the world with thousands and thousands of rave reviews, heralded as the best dinner rolls on the internet. In addition to being published in her best-selling cookbook The Stay At Home Chef Family Favorites, this dinner roll recipe is used in restaurants and bakeries around the world.
Whether you are new to bread making or an experienced baker, this recipe is sure to please. Be sure to review the frequently asked questions for any troubleshooting and watch the included video demonstration so that you too can enjoy these famous rolls at home.
What if I don’t have a stand mixer?
No mixer? No problem! You can knead your dough by hand! Start out by stirring with a spoon until it becomes too difficult to stir. Turn the dough out onto a clean surface and knead it with your hands, gradually adding in more flour and folding, pressing, and working the dough (kneading) until you have a soft and smooth dough ball that is tacky, but not sticky enough to stick to your hands.
What is the difference between active dry yeast and instant dry yeast?
Instant dry yeast can be added straight to dry ingredients and doesn’t require any waiting period or proofing. It also rises a bit quicker. Active dry yeast is a bigger size of granule and generally needs to be dissolved in a liquid before adding to a recipe. It activates a bit slower so expect 10-15 minutes extra in rise time.
What should the dough feel like?
The dough should be smooth and slightly tacky, but still very soft and pliable. If it is sticking to your hands or the sides of the bowl, you need more flour. If you add too much flour and the dough stiffens, your rolls will also get a little stiff so always add additional flour a small amount at a time. The exact amount of flour you add in bread making can vary a great deal so it’s important to go by feel. I like to say you can feel a soft roll just by touching the dough.
How should I measure the flour? Should I sift it?
The flour you buy at the store these days is generally pre-sifted. There is no need to sift your flour. I prefer the scoop and sweep method as it is ultra-convenient. Simply give your flour a fluff, use your measuring cup to scoop out the flour, and level off the top. Weighing your flour using a kitchen scale is the only way to ensure complete accuracy. Even then, bread making is both fickle and forgiving and the actual amount of flour you add can change just due to the humidity in the air. When making this roll recipe, it is best to go by the touch and feel of the dough. 1 cup of flour is approximately 125 grams.
Can I substitute gluten-free flour?
This recipe was not designed to be gluten-free. Gluten free baking involves completely different chemistry. In general, you cannot substitute gluten-free flour in baking recipes and expect it to work, however, several people have reported that a blend like Cup for Cup will work.
How do I make my rolls equal in size?
The best way to ensure that your rolls are equal in size is to weigh them. Weigh the entire batch of dough using a kitchen scale and divide that weight by 24. This will give you your target weight for each roll. Usually, this is somewhere around 2.5 ounces.
How do I shape dinner rolls so that they are round?
Once you have your dough divided into 24 pieces you can shape your rolls. Place your hand into a cupping shape parallel to a clean countertop. Place the dough ball between the palm of your hand and the countertop. Roll the dough in a circular motion between your palm and the countertop for approximately 30 to 45 seconds until you have a smooth, round roll.
Does this roll recipe make a good loaf of bread? What about cinnamon rolls?
We love a good loaf of bread and we know that the amazing results of these rolls will quickly have you wondering if you can turn it into a loaf of bread. Unfortunately, the incredibly soft and melt-in-your moth results of this roll does not produce a sturdy loaf. Instead, we worked tirelessly to bring you the ultimate guide to homemade bread instead.
This recipe does make an incredible batch of cinnamon rolls. Be sure to check out the best homemade cinnamon rolls ever!
Freezer Instructions
You can freeze dinner rolls for later baking immediately after you shape them into rolls. When ready to eat, remove them from the freezer and allow to thaw and produce their second rise until double in size before baking. This can take anywhere between 1 to 2 hours, depending on the temperature in your home.
Make-Ahead Instructions
Need to make your dough ahead of time while you are busy doing other things? Make your dough as directed and let it rise for the initial 90 minutes. Shape the dough into rolls and place them on your baking sheet. Instead of letting them rise for an additional 60 minutes, cover the shaped rolls with plastic wrap and place the pan directly into the refrigerator. While it doesn’t stop it completely, the cool temperature of the fridge will slow the growth of your yeast. Your rolls will only rise slightly while refrigerated and you can hold them this way for up to 24 hours.
When ready to bake, remove them from the fridge and allow the rolls to rise at room temperature while your oven preheats, about 30 minutes. Continue to bake as directed.
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
At last! I Found a terrific dinner raw recipe. I’ve tried 5 to 6 different ones from different websites. Then stumbled across this one. It came out absolutely perfect. The only change I made was doubling the butter that is brushed onto the rolls when they come out of the oven. And sprinkling them with sea salt.
So light… So airy and delicious. Thank you for the fantastic recipe!
Love these. When we have potlucks at church, it doesn’t matter what else I bring if I don’t bring these rolls. Good thing they are so easy to do! One of our good friends always says as he gets a couple of rolls for his plate, “These are so good they don’t need butter or jam.” Also use them for cinnamon rolls, pecan rolls and other types of sweet rolls. One of our favorites is to add freshly grated orange rind to sugar and use that in place of the cinnamon sugar in cinnamon rolls.
These turned out great! Made as written accept for the addition of brushing the rolls with melted butter prior to baking. ( I did brush again after baking) I had been using another roll recipe but like this one better. The other recipe uses water and this one uses milk which I think produces a more tender melt in your mouth crumb.
2nd recipe from this site that I have tried with outstanding results.
Great recipe, great rolls
They look amazing. Thry used to have these exact rolls at Golden Corral. Not anymore.
Fantastic recipe. I’ve made this multiple times to my families delight. The only change I made was adding two teaspoons of sunflower lecithin.
I was never able to bale bread before. It always was a disaster. I tried this recipe and applied all the useful tips and tricks. And it worked!! This recipe is fail proof. Thank you so much!
Made them for church meetings i am 88 years old still do all the cooking every day.Had to look up how to get all the rolls the same size i have your cook book Family favorite cookbook
I & my family love these rolls! These are my “special” rolls I make for the holidays & for any time really we want rolls. I make them in the bread machine on the dough setting to mix & rise, then make them into rolls when dough has risen & almost overflows pan in bread machine (I usually don’t leave dough in for whole dough cycle). Then roll into balls in greased pan, & let rise until they’re a good size, they come out perfect every time. These are the best! 👌
Rachael, I have been making these rolls for a number of years for myself, my family, my neighbors, banquets and friends with no failures at any time. Recently, I made 7 dozen in one day for a mission banquet and fund raiser bake auction to aid three African countries, One dozen went for $25.00 and about one dozen was left. Evert time I make them people are eating 2 or 3 at a time and nobody has ever complained. Their ratings are always extremely high. All the credit goes to your recipe and for the joy I get from making them is because of the recipe.
I make one difference. I add all the dry ingredients including the yeast (only 4 cups of the flour at first), to my stad up mixer. Mix with the dough hook, then the milk, eggs and butter. Always successful. I also use it for cinnamon buns.
It truly is an easy recipe. I am 88 years old but that doesn’t stop me from baking.
Thanks
Al