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.
Love this recipe! Is it possible to make dough a day ahead and bake the next day? If so, at what step would you refrigerate the dough?
The make ahead instructions are in the frequently asked questions section.
Can you prepare the dough a day ahead, refrigerate, and then complete the next day? If so, at what step can you put it in the refrigerator?
The make ahead instructions are found in the frequently asked questions section.
Congratulations, your recipe is almost exactly the same as a recipe I have used for 40 years for my basic white bread. Can I give you a couple of things to consider? 1. try using a good wildflower honey instead of sugar. Honey is a natural preservative and will help keep the bread fresher longer. It also imparts a subtle depth to the flavor. 2. Use a bit less yeast 4 1/2 teaspoons and allow your dough to rise twice before forming into rolls. I like to brush mine with beaten egg and top with white poppy seeds. (you can find the white ones in Indian Markets as they are used in Indian cooking as a thickening agent.) If you try these changes let me know what you think.
How much honey should I use?
Same amount of sugar.
Hello, Please could I have the metric measurements again? I can no longer see them, they were visible last time I did the recipe though
Thank you !
They are in the notes for the recipe. Google didn’t like that I had two separate recipes so I had to combine them into one.
Sorry I still can’t see them
Would it be something like
475 ml warm milk
2 tablespoons instant dry yeast
50g white granulated sugar
2 teaspoons salt
90g tablespoons salted butter, softened
2 large eggs
750g all-purpose flour
1 tablespoon melted butter
Thanks for your help
Great recipe !
They disappeared! I’m hunting them down for you…
Thank you We’re not too good with your american measurements here in Europe 🙂
We’re not too good with our american measurements here in the United States either! 🙂
Hi again
I tried with the measures above and they came out fine so they can’t be far off 🙂
I made these rolls today and they turned out great!
Turned out so beautiful and soft. Will make it my go to recipe. Thank you so much for sharing.
Just took these out of the oven! They are perfect in every way! Took a bite and they melted in my mouth. I wouldn’t change these rolls inany way. I can’t wait to serve on our Thanksgiving dinner. 5 stars and more
I made this recipe a couple months ago and they are fantastic. I made them again yesterday and when I started adding the flour, I realized that I was going to be a little short on all-purpose flour. So I ended up using four cups of all-purpose flour and two cups of bread flour. They came out AWESOME! The best dinner roll that I’ve ever eaten! I’ll never do it any other way again.
For your cinnamon roll recipe you use 1 tablespoon instant dry yeast. If I use fresh yeast what would be the measure?
Here’s a yeast conversion table for you: https://www.dovesfarm.co.uk/hints-tips/cheat-sheets/yeast-conversion-table
Thank you for a very good recipe─a keeper.
I’ve been making bread many years (mostly French Bâtards and white loaf), and I weigh my flour (and salt and yeast). I found your measurements to be slightly off, as related in many of the comments: several were showing to be “too sticky” a dough. I’ve always considered 5 oz. to equal 1 cup, so kneading the dough was a little too sticky until I added more flour. I changed your 125g measurement (which I was using) to 144g, or 5 oz., and it made all the difference.
Great Job, and Thank You.