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.
Thank you so much for this amazing recipe. Just so easy to make following your recipe. Came out light and fluffy. Still soft and fresh by the next evening. Also freeze very well. Will use these buns to make long rolls for Raspberry buns. Just so thrilled.
Can I use organic honey instead of sugar?
You could, but the recipe will be slightly different.
I substituted regular milk with coconut milk and also added powdered coconut milk to my flour…came out great with a wonderful coconut flavor ?
I really want to make these buns but just realized l only have soya milk because we don’t drink regular milk can l use soya milk in replace of regular milk?
I made it!! And it was the best dinner rolls I ever made! It was very very soft… The only little concern I had was when I broke the inside I got a bit of a strong smell.. was it because of the yeast? I added just the right amount 🙁
Some people are more sensitive to yeast than others it seems.
Can you substitute regular flour for almond flour or coconut flour in this recipe. thanks so much
I have not tested either.
Can You use almond flour instead of all purpose flour?
Thanks,
Cheryl
Probably not since gluten free baking is quite different. Several people have reported having success with things like Cup for Cup, but you’ll have to look through the comments and find one that works for you.
I made these today. But my rolls did not turn out like the picture. I followed the recipe exactly.The first rise only took about 60 minutes. I formed the rolls and let them rise the second time (another 60 minutes), then baked them. 3/4 of the way through the baking time, they fell losing part of the second rise. They still had a good flavor and were light when opening them up. I just don’t know what happened. This has been a repeat problem for me no matter what recipe I use. I want good tasting rolls that also look tasty, like the ones in your picture. I would appreciate any suggestions.
So I tried again. This time I did 3 things differently. I kneaded them 2 extra minutes, put them on a cookie sheet instead of in a baking pan and then put them in a cold oven. I got the perfect rolls. They looked just like the picture. I was ecstatic. They were delicious. Not sure which trick worked but just happy I got the desired effect.
When baking you should let the dough rise until double in size. Maybe you have a warm house and your dough rises faster. What kind of yeast you are using? That can effect the results as well. Whatever is happening, it sounds like your dough is rising too long.
Hi Rachel
Just pulled your recipe off of facebook. My only question is this Yes I do have a stand mixer w/ a bread dough hook. However I also have a bread maker. Can the ingredients be mixed using that instead?
Yes they can.
I have a gas oven, how to bake?
I have a gas oven as well so you can simply follow the instructions.