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Delicious Dinner Rolls Recipe

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dinner rolls

Dinner Rolls

Delicious Dinner Rolls Recipe.   On the lookout for delicious recipes with the holidays right around the corner? This is a MUST try! One bite of these delicious, buttery, melt in your mouth dinner rolls and you won’t be able to stop eating!
Is your mouth watering yet? 😉

This is my family’s very favorite delicious dinner roll recipe. My mom,  sister, and I are always asked to bring them to events. They are so easy and they turn out beautifully. No one will believe you MADE them!

Dinner Rolls

dinner rolls

Delicious Dinner Rolls Recipe

Ingredients:

1 1/2 cups of milk
3/4 cup + 1 Tablespoon Sugar
1 egg
1 Tablespoon salt
2 Tablespoons yeast
2 cups of warm water
about 9-10 cups of all purpose flour
at least 1 cup of butter

To start out:

Scald 1 1/2 cups of milk, 3/4 cup sugar and 1/2 cup of butter, in a microwave safe bowl, for about 2 minutes. Cutting the butter into pieces helps it melt faster. There will probably be some little cubes of butter still floating in the hot mixture, they will melt.

Delicious Dinner Rolls #recipe #dinnerrolls #rollsWe are going to add yeast to this hot mixture, but it will be too hot to just dump the yeast straight in (it would kill it!). To cool it down stir in 1-2 cups of flour, then add 1 egg and 1 Tablespoon of salt, and leave it to cool for a couple of minutes. Meanwhile, in a measuring cup dissolve 2 Tablespoons of yeast in 2 cups of warm water and 1 Tablespoon of sugar. Let it sit for a couple of minutes until it is bubbly.

**Keep track of how much flour you are adding!!!

Delicious Dinner Rolls #recipe #dinnerrolls #rollsMake sure your milk mixture is just warm, not boiling and add the yeast mixture!

Delicious Dinner Rolls #recipe #dinnerrolls #rollsUsing a fork or wooden spoon, gradually stir in 9-10 cups of flour (counting the flour you have already added to cool it earlier). I would recommend only adding 2 cups at time and stirring in between. These dinner rolls turn out so much better when they are mixed by hand.

dinner rollsAt the end the dough will be dense and sticky, and may be hard to stir, you can use your hands to incorporate the rest of the flour if needed. Be sure not to add too much flour. Then smooth the dough out and cover the bowl with plastic wrap. Leave it in a warm place and let it raise.

dinner rolls

Bright Idea:

I came across this fun Thanksgiving idea on Pinterest – for Gratitude Dinner Rolls. I thought it was so cute and wanted to show you all how it’s done! Gather a list of things for which your family is thankful. Type it up in columns, then print it out. Yes, my 3-year-old said he was grateful for chocolate milk.. but I’m pretty sure we can all agree 😉

Delicious Dinner Rolls #recipe #dinnerrolls #rollsCut the list into strips with scissors or a paper cutter. Then set them aside.

Delicious Dinner Rolls #recipe #dinnerrolls #rollsWhen your dough is close to raising completely, butter 2 cookie sheets and set them aside.

Delicious Dinner Rolls #recipe #dinnerrolls #rollsLet the dough rise until it has doubled in size.

Delicious Dinner Rolls #recipe #dinnerrolls #rollsCover your working space with flour to prevent the dough from sticking. Dump your dough out and divide it into 4 balls. Eyeball the sizes, then lift them up and feel the weight of each ball. Try to make them even, but they don’t have to be perfect.

Delicious Dinner Rolls #recipe #dinnerrolls #rollsUsing one ball of dough at a time: roll the dough into a circle on a floured counter. Once it is rolled out spread the top with butter from edge to edge. You will use about 2 Tablespoons per circle of dough.

Delicious Dinner Rolls #recipe #dinnerrolls #rollsCut the dough into quarters using a pizza cutter.

Delicious Dinner Rolls #recipe #dinnerrolls #rollsThen cut each quarter into 3 pieces. You should end up with 12 triangles from each circle of dough.

Delicious Dinner Rolls #recipe #dinnerrolls #rollsIf you would like to add the thankful notes, now is the time!

Place one thankful note lengthwise on the triangle of dough.

Make sure you spread plenty of butter when using these notes, It will prevent them from sticking!

Delicious Dinner Rolls #recipe #dinnerrolls #rollsWhether or not you include a thankful note, you will roll the dough starting with the wide end of the triangle.

Delicious Dinner Rolls #recipe #dinnerrolls #rollsTuck the tail of the triangle under the roll and place it on the buttered cookie sheet. You will make 3 rows, with 8 rolls per row. This will give you 24 rolls per pan. Two balls of dough will fill 1 pan. You will get a total of 48 rolls!

Delicious Dinner Rolls #recipe #dinnerrolls #rollsPre-heat your oven to 350 degrees. Place the pans of dinner rolls in a warm place (on top of the oven if possible) to let them rise. Once they are touching and full in size, bake (one pan at a time) in the oven ’till they are golden brown. About 10 – 15 minutes, It may take longer depending on how hot your oven cooks. Keep a close eye on your first pan to get the right time for the second.

Delicious Dinner Rolls #recipe #dinnerrolls #rollsWhile they are still hot and fresh out of the oven run a stick of butter over the tops of the rolls for a delicious buttery glaze.

Delicious Dinner Rolls #recipe #dinnerrolls #rollsThe kids will love opening these thankful dinner rolls. It’s just like a fortune cookie!

dinner rollsRead aloud the many things you are grateful at your Thanksgiving feast.

Delicious Dinner Rolls Recipe.

Make it a game and guess who’s thankful note you are reading!

Delicious Dinner Rolls #recipe #dinnerrolls #rollsThese yummy dinner rolls will be a hit at any event!

Print
Delicious Dinner Rolls

Delicious Dinner Rolls

Ingredients

  • 1 1/2 cups of milk
  • 3/4 cup + 1 Tablespoon Sugar
  • 1 egg
  • 1 Tablespoon salt
  • 2 Tablespoons yeast
  • 2 cups of warm water
  • about 9-10 cups of all purpose flour
  • at least 1 cup of butter

Instructions

  1. Scald 1 1/2 cups of milk, 3/4 cup sugar and 1/2 cup of butter, in a microwave safe bowl, for about 2 minutes. Cutting the butter into pieces helps it melt faster. There will probably be some little cubes of butter still floating in the hot mixture, they will melt.
  2. add yeast to this hot mixture, but it will be too hot to just dump the yeast straight in (it would kill it!). To cool it down stir in 1-2 cups of flour, then add 1 egg and 1 Tablespoon of salt, and leave it to cool for a couple of minutes. Meanwhile, in a measuring cup dissolve 2 Tablespoons of yeast in 2 cups of warm water and 1 Tablespoon of sugar. Let it sit for a couple of minutes until it is bubbly.
  3. Make sure your milk mixture is just warm, not boiling and add the yeast mixture!
  4. Using a fork or wooden spoon, gradually stir in 9-10 cups of flour (counting the flour you have already added to cool it earlier). I would recommend only adding 2 cups at time and stirring in between. These rolls turn out so much better when they are mixed by hand.
  5. At the end the dough will be dense and sticky, and may be hard to stir, you can use your hands to incorporate the rest of the flour if needed. Be sure not to add too much flour. Then smooth the dough out and cover the bowl with plastic wrap. Leave it in a warm place and let it rise.
  6. When your dough is close to raising completely, butter 2 cookie sheets and set them aside.
  7. Let the dough raise until it has doubled in size.
  8. Cover your working space with flour to prevent the dough from sticking. Dump your dough out and divide it into 4 balls. Eyeball the sizes, then lift them up and feel the weight of each ball. Try to make them even, but they don’t have to be perfect.
  9. Using one ball of dough at a time: roll the dough into a circle on a floured counter. Once it is rolled out spread the top with butter from edge to edge. You will use about 2 Tablespoons per circle of dough.
  10. Cut the dough into quarters using a pizza cutter.
  11. Then cut each quarter into 3 pieces. You should end up with 12 triangles from each circle of dough.
  12. Roll the dough starting with the wide end of the triangle
  13. Tuck the tail of the triangle under the roll and place it on the buttered cookie sheet. You will make 3 rows, with 8 rolls per row. This will give you 24 rolls per pan. Two balls of dough will fill 1 pan. You will get a total of 48 rolls!
  14. Pre-heat your oven to 350 degrees. Place the pans of rolls in a warm place (on top of the oven if possible) to let them rise. Once they are touching and full in size, cook (one pan at a time) in the oven ’till they are golden brown. About 10 – 15 minutes, It may take longer depending on how hot your oven cooks. Keep a close eye on your first pan to get the right time for the second.
  15. While they are still hot and fresh out of the oven run a stick of butter over the tops of the rolls for a delicious buttery glaze.
https://howdoesshe.com/delicious-dinner-rolls/

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I hope you all enjoy them as much as my family does.  Don’t forget to sign up for more tried and true recipes from HowDoesShe.

dinner rolls


 

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Comments

  3. I am in charge of Thanksgiving this year for the first time – scary! I was going to buy my rolls, but you have inspired me to give them a try and I love the thankful note idea!!! SO FUN!

    Reply

      • I did it!!!! SO glad I did – WOW. They melt in your mouth (kinda like Krispy Kremes.:) They were so easy but taste like I have been making rolls for years – even though this was my first time. Do yourself a favor and make these. A definite keeper. Thank you for sharing this recipe Lara!

        Reply

  7. Oh yum! I love homemade rolls. They’re usually something we forget about until the last minute around here. Maybe I’ll wake up early and get on the ball with these.

    Reply

    • I made my rolls a week ago and put them in the freezer so I will bake them on Thanksgiving,my house will smell like heaven.

      Reply

      • hi, did you let the rolls rise for the second time before you put them in the freezer or did you freeze the rolls after the first rise? Thanks

        Reply

  10. I have yet to conquer homemade rolls for Thanksgiving but I’m going to give this a try. Love the little notes inside. That will be a fun surprise for guests!

    Reply

    • So.. I asked the expert (my dear mother) She said she has only tried freezing the dough once it has been rolled into the rolls on the pan. She will let the rolls raise just to the point that you would put them in the oven, but instead she puts them in the freezer. She said they turn out ok, but they just aren’t as fluffy as when you make them all at once. She has never tried freezing the dough as a whole, before rolling it out. Other options for not having left over dough: you could make cinnamon rolls with the second half, you could half the recipe, or you could give a second pan of rolls away to a neighbor or friend!

      Reply

    • I tried freezing the dough (1 day) before rolling it out…they tasted great, but really lost the fluffy texture. They were a little more dense, but still a good roll.

      Reply

    • I asked the expert (my dear mother) She said she has only tried freezing the dough once it has been rolled into the rolls on the pan. She will let the rolls raise just to the point that you would put them in the oven, but instead she puts them in the freezer. She said they turn out ok, but they just aren’t as fluffy as when you make them all at once.

      Reply

    • I’ve done it lots of times! i freeze the dough when it’s done rising the 1st time, so for this recepie i’d freeze after you split into 4 balls. cover in two layers of plastic wrap and then put the ball into a freezer bag. then when you are ready to use them (a day before usually works for me) put it in the fridge to thaw. then roll out, cut, and let rise again and you won’t be able to distinguish the difference from fresh! 🙂

      Reply

      • I will have to try this! My mom has never tried freezing it before letting the rolls raise. It would be so nice to have dough in the freezer to use in smaller quantities! Thanks for the tip!

        Reply

        • Thank you, Brenda! …And Laura for the recipie! I and my family are crazy about these rolls! I was searching through your site to see if I could freeze the dough. I’m going to give it a try this week.

  15. Do you have an estimate for the time it will take for the dough to double in size (the raising time)? I’m just thinking about timing on Thanksgiving day. They look delicious!

    Reply

    • I always give myself 3 hours (start to finish) to make these. It doesn’t always take that long, but depending on the raise time sometimes it does. The raising time really depends on how warm of a place you leave them. Generally it will probably take 45 min – 1hr for them to double in size. Then when the rolls are raising before baking it takes around 30 minutes 🙂

      Reply

  16. Thank you for sharing this recipe! I made these yummy rolls for dinner tonight and they were a hit! Great instructions, they were easy and I LOVED how many rolls one batch made! LOVE YOUR SITE! THANK YOU!!

    Reply

    • we just used regular printer ink. The paper will get greasy from the butter, but it won’t fall apart. The ink won’t run, but it may leave a little black print on the roll where it was sitting, you could pick that part off, it’s just a tiny amount 😉

      Reply

      • I had to come back and give you a shout out… THESE WERE AWESOME!! I made them last night and then put them in the fridge after shaping. I took them out a few hours before baking to finish proofing and they were heavenly. Everyone raved about them AND the gratitude notes were really fun. I printed them in a dark grey color and there ended up being no marks on the rolls. Such a hit, I have now found my ‘go to’ dinner roll. THANK YOU!! SO MUCH!

        Reply

  19. I really want to make these for Thanksgiving dinner but can you make them the day ahead and still have them be great? I have such limited oven space that making them the day of would be almost impossible. Thanks for any help and tips.

    Reply

      • Can you make the dough a day ahead of time, but bake them right before you serve them? If so, at what point do you refrigerate the dough…and how…detailed instructions please? (This is my second time hosting Thanksgiving, first time doing a turkey, and first time baking rolls. I’m about to panic.)

        Reply

        • You could probably follow all the instructions but then only partially bake them maybe 8-10min.(enough to firm/not doughy but not brown). Then on Thanksgiving, just brown them in the oven (the way you would “brown and serve” rolls from the store). Haven’t tried w/ this recipe, just a thought. Good Luck!

        • You can make them the day before, and refrigerate the dough before the
          first rise. Punch down dough the next day, and roll out, etc. as specified in the recipe.

  20. Saw this on FB and went right to work making them. I do not bake but these turned out AWESOME! Made me feel like I’d been making rolls for years. Thank you for sharing your family recipe! One question, do you use bread flour or just regular?
    Thank you!

    Reply

    • They will rise too much. I think you could bake them (mostly) and then finish baking warming them right before serving.

      Reply

  23. So I made these- they’re rising for the last time right now. They were extremely sticky though. I wanted to make them for Thanksgiving, but the sticky-messy factor may not be worth it. I ended up using 10 1/2 cups of flour. Should I go more?

    Reply

    • Yes! If they are still sticky, work a little more flour into them until they are soft (not dense). they shouldn’t be sticky. Hope that helps. 🙂

      Reply

  24. Is it ok to use bread machine yeast? I have never made bread (outside of using a bread maker) and I know nothing about the different types of yeast! Thanks-these look fantastic! I’m planning to cook them part way and then freeze them til shortly before thanksgiving and finish cooking them. Hoping they still taste delicious this way!

    Reply

    • I have never used a bread machine! So I’m not sure what type of yeast bread machines use. I have always used the instant yeast. But you would give it a whirl and see how it goes! let us know!

      Reply

      • Ok-making them right now. I used Rapid Rise yeast because that is what I had. I used the biggest bowl I had and not even sure it’s big enough for the bread to rise!! 🙂 What size bowl do you use? I’m going to try the partial bake and then freeze others have suggested trying. I’ll let you know how it goes after Thanksgiving-that’s when we’ll be eating them! Thanks so much for answering too-so often I find things and they are from a couple years ago so there is no hope of getting an answer!

        Reply

        • Ok-If these turn out I will be investing in a “bread making” bowl then-haha! My 2 year old kept yelling- bread grow! bread grow! That alone was worth making the recipe. Just 2 more days until I get to eat them!

  25. I don’t make rolls too often and I want to plan ahead so the rolls are hot out of the oven when we eat – can you give me a rough idea as to how long it takes for each rise time?

    Reply

    • Yes – I was going to ask the same thing. A rough idea of how long it takes for each rise time?

      Also – all – purpose flour? Or bread flour?

      Thank you! Can’t wait to try these!

      Reply

      • I have always used all-purpose flour and it works great! BUT I bet using bread flour would work even better 😉

        Estimated raising time: for the dough to double in size: 45 min – 1 hr. the rolls raising before baking: about 30 minutes!

        Reply

        • it really depends on how warm the room is you are raising them. It may take way less time. I always give myself 3 hours start to finish to make these. Sometimes it takes less time though.

  26. These look amazing! I do have a question though- is it an option to prepare these up until the point of baking, and then bake at a later time? We’ll be traveling to my boyfriend’s parents’ house (only about a half hour drive) and I’d love to make these but prepare them at our house and just bake them once we get there so they’re fresh. Thanks in advance!

    Reply

    • I’m not sure how raised rolls would do while traveling? I would hate to see them fall! I have however tried taking the dough and pans, as soon as I finish the dough, and letting it raise to double in size while we were driving. That has worked just great! It usually takes 45 min to 1 hr for it to double in size! So you could definitely make that work. You would just have to roll them out, cut, roll, stick on the pan, let them raise and then bake them!

      Reply

    • You can “par” bake them, or bake them about 3/4 of the way and then finish them off in a fully preheated oven when you get to your destination.

      Reply

    • I asked the expert (my dear mother) She said she has only tried freezing the dough once it has been rolled into the rolls on the pan. She will let the rolls raise just to the point that you would put them in the oven, but instead she puts them in the freezer. She said they turn out ok, but they just aren’t as fluffy as when you make them all at once.

      Reply

  28. Have you ever tried making these with whole wheat flour? I want to give it a try, but if you’ve done it and recommend against it or have any other tips, I’d love to hear them first. Thanks!

    Reply

    • You could use half and half whole wheat flour. I’ve noticed it just isn’t very fluffy when it is 100% whole wheat. It still isn’t quite as fluffy with the half and half, but it would be a healthier route 😉 Let me know how it works out if you try it!

      Reply

  29. I just pinned this a day ago, but didn’t have time to really look at it – I just was intrigued by the picture. I was trying to figure out what to make for Thanksgiving and I recalled crescent rolls my grandma used to make. So, I asked my aunt for the recipe, looked over the recipe and then I remembered that I pinned this. Now that I look at it, it is almost the same recipe, just a few differences!!! So crazy! If these are anything like my grandma’s then they are just pure heaven on a plate!!!

    Reply

  30. I am wondering if I could make them in the morning and then put them in the fridge before they do their last rise. After you roll them and put them on the pan, but do not let them rise. Put them in the fridge, and then pull them out in time to do their last rise and then bake them. Would probably take at least 2 hours to rise then, since they would be cold. I have heard that you can do this with other bread recipes. I have a dinner on Sunday that I wanted to try this for. I would not have time to make them right before the dinner. But I could try to do it that morning. What do you think?

    Reply

    • Erin,
      Did you try doing this? I was going to do the same thing for Thanksgiving. Make them the night before and not let the rolls rise until day Turkey Day. Hope it works. I do it all the time for other roll recipes.

      Reply

  31. I always bake rolls for Thanksgiving- and every year I use the brown and serve method. Get rolls all the way to the baking stage a day or two before you want to use the rolls (or even longer and you can freeze them). Preheat the oven to 325 and cook rolls for 10 minutes- do not let them get brown. Cool and wrap/ freeze. The day of use, remove rolls from freezer (let thaw 10-15 min) or wrapping. Preheat oven to 400 and set rolls on cookie sheets. Bake 10 minutes.

    Works every time!

    Reply

  34. I just made these this afternoon – they are DELICIOUS!!! So often, I am disappointed w/ internet recipes, but these were perfect. I did add 2 T of gluten and 1 tsp of dough conditioner, just to keep them good for a few days longer and not get stale….don’t you love when people change the recipe. thanks though, i’ll be making them for THanksgiving and it’s so nice they make so many.

    Reply

  35. For those of you have not tried making these rolls, just do it!!!! I just made them and they are not only beautiful, they are delicious!!!!!!!!! I have my Mother’s recipe from the school cafeteria where she retired from and this recipe is a walk in the park and taste much better too 🙂 Easiest yeast roll recipe ever!!! Thanks for posting Lara!!!

    Reply

  37. How long does it usually take for the dough to rise each time?

    I have made rolls for years, but these look amazing! I am going to give them a trial run over the weekend.

    Reply

    • It takes about 45-60 minutes for the dough to double and 30 for the actual rolls to raise. It really depends on how warm your kitchen is though. It might take less time.

      Reply

  40. I want to make these for a smaller group – about 6 people. Can I freeze the rest of the dough once they are rolled into balls?

    Reply

    • You can make !/2 batch. I halved everything but the egg and they came out great. 24 rolls would not be too much for 6 people.

      Reply

    • That is the exact yeast I use in mine. I just always proof it before I add it to the flour mixture to make sure it works! But It would probably be just fine added to the flour mixture.

      Reply

  42. Thank you so much for the recipe and especially for the pictures, I need that! I’m always trying to make rolls and never know what they should look like during each step:) Love these, totally making them for Thanksgiving!!!

    Reply

  43. They were so yummy!! I made 3 versions- orignal, one with sugar and butter and the 3rd with brown sugar, butter and powder sugar glaze. Yum!!! Thank you!

    Reply

  44. I made these tonight as a trial run before thanksgiving…and i don’t know if it’s the altitude here in Colorado Spings (first time making bread ever) but even after 20 minutes, the bread was only starting to show signs for browning and the bread was still doughy. Are you sure it’s only 10-15 minutes for baking? If I make this next week, it will be at sea level in Virginia.

    Reply

    • Lara, We made these tonight for a practice run for Thanksgiving. Delicious, but the gratitude slips were a failure…they stuck to the dough and ripped. Any suggestions? Oh, and to answer Kim…ours took 17-18 min in MI and my oven cooks much faster than all recipes call for and here they were longer than the suggested time. Good luck!

      Reply

      • It really depends on how hot your oven cooks. I know in my oven I can’t cook them longer than 12 minutes or they will burn. Just watch them until they are golden brown and remember the time for the next time you make them.

        As for the notes.. The only thing I can think is there may not have been enough butter spread on the rolled out dough. The butter should be spread very generously especially when using these notes to prevent them from sticking! 🙂

        Reply

      • Should I proof my year following the directions in the yeast packet? Or should I just mix it with the two cups of water like you’ve got states in the recipe? 2 cups sounds like a lot of water to use to proof the yeast.

        Reply

        • If you’re using instant yeast you can just proof It as I have directed. Any other yeast, I would follow the packet 🙂

  46. Made these today. They are fabulous!!! Super simple and taste wonderful!!! I have always been afraid to attempt these in the past, but they will definitely be a staple!!! Thanks!!!

    Reply

    • You can heat the milk and butter in a saucepan on the stove until the milk is just about boiling. That’s how my Grandma always did it. You know, way before microwaves. 🙂

      Reply

  49. I love this idea but also had the same problem as Sue. I did a test run and the note were stuck to the bread and it required a lof of picking off of the bread which caused the notes to rip. Did you find a solution that worked?

    Reply

    • I would just make sure to use a lot of butter when doing the notes before you roll them up. The butter will make the paper greasy and they shouldn’t stick. I didn’t have a single note stick in my rolls 🙂

      Reply

  51. Hi, this is my first time hosting Thanksgiving and making a turkey so I decided to throw these rolls on top of it all! I only have one oven and need to cook green beans while the turkey is resting. My questions is can I bake these at 325 degrees for longer instead of 350? The beans cook at 325 and it’s the only way I can figure out how to have these fresh and the timing still work out.

    Reply

  54. Mmmmmmm….. am going to have to try these rolls as well and wondering about using whole wheat flour. I only use whole wheat flour in baking, but I use hard red wheat for yeast bread and soft white (pastry) wheat for all the rest of my baking. So will have to see if the gluten (there’s more in the hard red) is more important (since this is a yeast bread) than the fluffiness you would otherwise get with the soft white… 🙂
    These sound delicious tho!
    ~Julie 🙂

    Reply

    • Well I split the dough in half, using soft white wheat for 1/2 & red hard for the other. The red hard (with the gluten) is going to be the winner, I can tell already (the white wheat is done & more “biscuity” – the dark are finishing up in the oven).

      Reply

  56. Hi! There are a couple of things that would be very helpful on the printable recipe.
    -How thick to roll out the circles (or about how wide…I did 12-14″).
    -Approx. how long to let the dough rise the first and second rises. (45 min. to 1 hour, and around 30 minutes.)

    And the instructions for freezing, once those get ironed out. I’m SO excited to make these! Thank you so much for posting the recipe!
    ~Gwen

    Reply

    • 6-7 minutes is a good par-bake time. You’ll know it’s ready when you poke one, and it does *not* sound like ‘shaving cream’ 🙂

      Freezing one batch, and the other is getting stuck in the fridge for a final bake off tomorrow.

      Reply

  58. I have these rolls rising on my stovetop right this minute. Thank you for inspiring me to make my own. I messed up and forgot to butter the dough balls before I rolled them out and cut them up. Hope they still turn out. Thanks again!

    Reply

  59. I love this recipe! So excited about something that doesn’t require kneading. I’m making them today for our Thanksgiving meal…one word of caution if you use bread flour: slow down at 7 and add by the 1/2 cup until you get the right consistency. I’m not sure why but 8 cups of bread flour was almost too much. (I’m in FL in case you wonder about altitude.) Thank you SO much for the recipe!

    Reply

  60. These are AMAZING and so easy!! I pinned them from pinterest and just made them last night for Thanksgiving. UMMM…my family accidentally ate 1/2 a pan! Thanks for the great recipe! We’ll be making again!

    Reply

  61. I made them this morning, I used 10 cups of flour and they looked nothing like yours (I haven’t baked them yet) but my dough was very sticky and fluffy, hard to work with and roll 🙁 What did I do wrong?

    Reply

    • If they are still sticky, work a little more flour into them until they are soft (not dense). they shouldn’t be sticky. Hope that helps. 🙂

      Reply

  62. These rolls came out amazing! I always seem to have bad luck with bread, but this recipe was very easy. I followed the directions exactly and they are perfect! Thank you so much!

    Reply

  64. I just took them out of the oven for Thanksgiving and they are delish! I have a great tip to share. My dough wasn’t rising, so I called my mom to ask her about it. She said to put 1c. of water in a 2c. measuring cup and microwave it for 2 minutes. Then put the bowl of dough in the microwave next to the cup and leave it there for 20 minutes. The microwave isn’t running during this time. After 20 minutes the dough had doubled! She said that she does this trick when she’s in a hurry.

    Reply

    • When I’m in a hurry, I turn the oven on to 400 degrees for 2 minutes then turn it off. I put the dough in the oven and it rises quickly! Great for that first rise!

      Reply

  65. I made these for our Thanksgiving meal and they were DELICIOUS! Everyone loved them! I only made half of them into buns. I put the rest of the dough into bowls and baked them for soup bowls for tomorrow. I mixed the dough with my Kitchenaid and it was perfect!

    Reply

  66. These turned out beautifully and were a hit at Thanksgiving lunch today. Everyone loved the “I am thankful”…..slips. Thank you for a fabulous, easy recipe and wonderful Thanksgiving idea!

    Reply

  67. These look awesome!! They make my mouth water and I just want to make them NOW! I will definitely be giving them a go for Christmas. Do you think you could use oil instead of butter? or a dairy free margarine? My son and husband have a bit of an intolerance to dairy, but I’m sure if it wouldn’t work they’d deal with it for such yummy looking rolls! 🙂

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  68. I made these today for Thanksgiving! I can’t thank you for this recipe! They came out perfect and were delicious! I have to say, people were fighting over who was going to take them home!

    Thank you so much for a wonderful recipe!

    Dennis

    P.S. Happy Holidays to you and your family!

    Reply

  73. Oh my, these were amazing, thank you so much for sharing this recipe. They were so easy and they were delicious.
    Happy Thanksgiving,
    Toni

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  74. Oh. My. Goodness. These were the absolute best rolls ever!! I had another recipe for rolls that I always use but your pictures kept luring me to try your recipe. I am so glad i did. My only changes were I used evaporated milk, bread flour ( I used just under 8 cups) and rapid rise yeast so I added the yeast directly to the flour. The result was a soft pillowy dough that turned into the most delicious rolls. My whole family just moaned with delight as they were eating these and it made me feel like a baking super hero. Thanks so much for sharing this fabulous recipe!

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  75. Best rolls I have ever made. Thank you. Everyone loved loved loved them. But the time the second round of food started the were gone.

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  78. OH thank you! I had lost my grandma’s recipe… actually it got wet and smeared to the point of being illegible. This year I didn’t make rolls but these are definitely on the menu for Christmas and the semester end. (yes we celebrate things like the end of the semester and good grades!!)

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  79. Holy Moses!! I emailed all of our family members a week ago and asked for every person to email me back with at least 2 things they were thankful for and requested that the focus on the small things rather than “I’m thankful for my family” becuase I figured everyone would say that. I made these rolls (fortune cookie style with the thankfuls in them) with my 4 and 6 year old daughters. These rolls were a SMASHING success!! I’m not kidding in the slightest when I say that very little of the traditional Thanksgiving food was eaten because everyone just wanted to eat more rolls because they were so good and because we were having so much fun guessing who the thankful inside belonged to! Definitely a new family tradtion!!! THANK YOU!!!

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  80. Oh and a tip for getting your dough to rise (my house is notoriously too cool to get dough to rise). I put a big pot of water on the stove to boil and then set my bowl of dough on the opposite corner of the stove. Works like a charm.

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  81. Thanks for the recipe!! We made it for thanksgiving! It came out perfect. My husband told me I had to thank you for that!!

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  83. ooh boy there sure are a lot of comments here, and i didn’t have time to read through them all, but i sure wish i had this recipe the days before thanksgiving. will definitely try this out! i love the smell of freshly baked bread.

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  92. M-m-m-m-m my mouth just waters looking at the picture. I love the idea of the message inside of the rolls. I am thinking of using them for Christmas with some other thoughts inserted in the rolls.

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  95. I made these for Thanksgiving and they were THE BEST ROLLS EVER. I seriously mean that! I will never make another roll recipe again. So delicious!!! Thank you 🙂

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  99. I made these for Thanksgiving this year… AMAZING! Everyone should try these! They are fairly easy to make and they are absolutely delicious! They are really great reheated, but I would suggest serving them fresh… they are fantastic! Thanks for sharing!

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  104. LOVE these rolls! Such a cleaver idea, great hands of pics and instructions, and yummy! Big hit at our dinner party this week. I served them with fresh butter but also cranberry butter…super simple to make…let butter soften to room temperature, then add whole cranberry sauce and powdered sugar to taste-whip with the mixer. To shape it, line a ramekin with siran wrap, fill with the flavored butter, chill in fridge. To serve, turn the ramekin upside down on a pretty plate…delicious and pretty!

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  105. Thanks so much for sharing! I made these for thanksgiving this year, we had lasagna and these were perfect! I only used half the dough and froze the rest and just pulled it out this week to make rolls for di net one night! They still came out great! Although I have to say I am a little impatient and didn’t let the dough rise all the way both times, still came out great! Thanks! I bet these would be great as a cinnamon rolls bread too! Ohh and garlic cheese twist and ohh I could go on lol!!!

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  106. My daughter and I are going to make these. I can’t wait to taste all the BUTTER! And what a great idea with the special notes inside – this will be fun!
    Thank you for sharing!

    Reply

  107. Made these for thanksgiving as well. Huge hit! My mom loved them and couldn’t wait to make them herself! I couldn’t stop eating them! The touch of sweetness is just perfect! I’m wondering how they will do as cinnamon rolls? We’ll find out, that’s what I’m making tonight. I cut the recipe in half and if I calculate right, it will make 16 rolls. Here’s hoping!

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  108. Yum, Yum, Yum….. These rolls are the best, I have made them a few times now and my husband always requests them!!! Thanks for the recipe!!!!

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  109. Made this yesterday for a family dinner. I have made several roll recipes over the last few months in attempts to find THE one. I think I’ve found it! Thanks for sharing!!! I even halved the recipe (using the entire egg) and it was fantastic. There was not one roll left after dinner.

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  112. I got all the way thru making the dough and realized I had left out the butter. Does any one know if the dough is completely ruined or should I still go ahead with it?

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  114. I will be making these to take to my future in-laws for Christmas. Will they back as well in one of those aluminum pans instead of a baking sheet?

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  115. I finally had an occasion to make these today after spotting them on Pinterest! They were so delicious! I took them to a Girl Scout pot luck and just managed to sneak back home with 2 – the rest quickly disappeared!

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  116. I made these and they were a hit at a dinner party I had. I’ve NEVER made rolls and have a serious poor history with anything that requires a dough, but I did it and they were SO good. I was so proud of myself. Thank you for finally inspiring me to try making rolls. I will make these again and again. My husband LOVES them!!!

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  117. These look great! My Mom gave them RAVE reviews, even saying they were better than grandma’s roll recipe! My one question is…can I make these do double duty? Can I use half the dough for cinnamon and/or orange rolls? Would the texture work if they were rolled differently?

    Thanks!

    Reply

  118. I made these for a group of 5 families, and we loved them! So, fluffy and buttery tasting. I did have a problem with the notes though. They fell apart as everyone was getting them out. I think part of the problem was the butter. Do you use a special kind of paper? I just used regular printer paper, and I’m wondering if a thicker paper would make a difference.

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  119. I made these for Thanksgiving and they all got eaten and were delicious!! I want to make them again for Christmas- can I halve the recipe? Have you done that before?
    Thanks!

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  120. I made these for my family for Christmas with the Bible verses and they were so good. Thank you so much for sharing the recipe. Looking forward to trying more recipes

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  122. I’ve always given my neighbors of 20+ years crescent rolls for Christmas so this year, I made these. I put a memory of raising our 6 kids next door to each other in each roll. Now their family of 6 has grown to a family of 13 so I’m hoping the new daughter’s in law, grand kids and son in law will enjoy hearing the stories these memory rolls should invoke at the table. Thanks for the idea
    Oh yeah, probably would be good for a bride’s-maid’s luncheon done in a similar way.

    Reply

  123. The big joke around our house is how I am “bread-challanged”. Just CAN’T seem to get it right. But I made these rolls for Thanksgiving and everyone RAVED over them! There were NO leftovers!! Making them for Christmas dinner right now. THANKS!!

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  124. WOW! Great Recipe! I really really really suck at making bread and this recipe actually turned out! Making it for Christmas dinner tonight for my inlaws, my mother in law is an amazing cook (food service director for our local school dist) so Im so stoked to bring these rolls. I let mine sit in the fridge overnight just because I knew I wouldnt have time today and after they came to room temp I rolled them out and then let them rise. Turned out fluffy and so full of great flavor! Thanks so much!

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  125. I made these for Christmas Eve and everyone loved them so much I had to make them again on Christmas Day.

    These are the best and so easy to make. I like that you don’t have to have an expensive mixer to do them.

    I made half of the dough into cinnamon rolls and they were great. Thanks you for sharing this wonderful recipe. Pattsy

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  126. What a fabulous idea…I will save this for next year at Thanksgiving and offer to make dinner rolls…for the very 1st time ever OK I test this out before then accept for the thankful notes!

    I JUST LOVE THIS IDEA!!!!!

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  127. Do you use all purpose flour or will it matter if you use an organic flour?

    Also, do you sift the flour or leave it unsifted?

    Is there a particular type of yeast you recommend using?

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  133. These are delicious! No kidding. I made half a batch (24) last weekend and they went so fast. This weekend I just used the dough cycle of my bread machine (do NOT try to use the whole recipe unless you’ve got like a 4 pound loaf bread maker! seriously…), halved the recipe, and put 18 in the freezer after rolling them up. Practically no work this way and I’m hoping they’ll last 2-3 weeks. Yum! Thanks so much for this recipe!

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  134. ok, I made these as part of my 6 year olds birthday meal and the were absolutly DELISH!! my whole family (there are 10 of us) loved these and has been begging for them ever since 🙂 thanks for the great recipe!

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  136. I was wondering if I could make bread loaves out of this? If so how many and bake for how long? Love the rolls, I just thought I killed my yeast and made another yeast mixture but I looked and didn’t actually kill the first one so I have an extra starter 🙂 Thought I could make bread instead of another batch of rolls.

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  137. These look so yumny!! I can’t wait to try them! With Valentines coming up I think it would be neat to put different meanings of love on the paper strips.

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  139. I think I’m going to try this at Thanksgiving, but rather than thankful notes, I’m going to put family members names inside, whoever you get in your roll is who you will buy for in our annual family Christmas draw/exchange !

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  142. I have made these several times now–GREAT recipe, BTW!– trying different versions, and here are my family’s favorites: pigs-in-a-blanket w/ miniature sausages wrapped in the middle (I froze prebaked after second rise and I throw them in the oven before school; they are great grab-n-go breakfast), and the adult PIB with guys’ fave being jalapeño, precooked bacon and cream cheese wrapped in the middle and ladies’ fave being goat chz, sun-dried tomato, precooked bacon and fresh spinach, a grown-up BLT!

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  143. These turned out A-M-A-Z-I-N-G!!! I made them for my friend’s 30th birthday dinner and instead of doing “grateful” pieces of paper in them I put questions in them, so when the person opened theirs they had to ask the birthday girl the questions! 🙂 So fun!! Thanks for sharing!!

    Reply

  144. I use to make these many years ago when the children were growing up..
    I was talking about this butterhorn rolls recipe to my friend, while on vacation, I don’t have my recipes along, just looking for something I cold send her so she could make them. This is a great way of sharing.

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  146. These look so good! Can you make the dough ahead of time? Also this makes a LOT of rolls, I just cook for my husband, daughter, and me lol. Can you freeze some of the dough and use later?

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  147. I made these for Christmas and they were such a hit I have been asked to make them for a wedding reception. But to use as sandwiches for pulled pork. Can these be made as rolls for sandwiches instead of crescent rolls?

    Thanks so much for sharing this recipe.

    Reply

  149. Lara, are these sweet rolls or dinner rolls? I’ve never used that much sugar in a dinner roll and I don’t want a sweet roll with my meal.

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  150. Saw this on pinterest….what a great recipe..made them today with my 5 yr old daughter..thank you! The step by step picts were really helpful 🙂

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  153. anyone know how i can make these in the bread maker? at least the dough part? I would love to try these they look and sound amazing!

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  155. Hey there, I was just wondering if you could substitute oil for the butter. My mom is pretty concerned with her cholestrol and we don’t usually have much butter in the house anyway.

    These rolls look great btw!
    Shirley

    Reply

    • Unfortunately, butter is the magic ingredients for these rolls. I don’t think that oil would work, sorry!

      Reply

  156. This recipe looks delicious! I have seen similar recipes but they call for 3 eggs instead of 1 egg. What impact does the egg have on the dough? Also, when you let the dough raise the first time, do you grease the bowl? Thanks!

    Reply

    • I actually have no idea what the egg does [not an expert chef ;)] You don’t need to grease the bowl before letting it rise. It will stick a tiny bit, but it comes right off when you run your hand along the walls.

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  157. Sounds delicious! 48 rolls are a bit much can this recipe be cut down? If so could you please email me the recipe for a smaller amount of rolls. I thought about cutting the recipe to a 1/4 of the ingredients to make about 12 rolls but thought I would write to you to find out first. Thank you

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  158. Making these for the second time as cinnamon rolls. I have had such a hard time with some of my cinnamon rolls (I am not much of a baker) These have turned out perfect each time. A VERY simple way to do things.

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  159. Hi! This is probably a silly question, but this recipe can be halved right? I’d just make two dough balls instead of 4, and slice those up the same?
    Thanks! They look delicious!

    Audrey

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  160. These rolls are amazing!! My sister-in-law made them for Sunday dinner a few weeks ago and we were in heaven! I’d love to make them, but I am only cooking for two…can I half the recipe and have it still turn out? I’d love any tips on “halfing” the recipe…if not I’ll just have to invite lots of friends over for dinner. 🙂

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  161. I am excited to make these but worried because they are not starting to rise at all and it’s been 15 mins. would it be because I have a towel and not plastic wrap?

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  162. Just wondering, maybe I missed it… how many rolls does this recipe yield? I am guessing 2 sheet pans by your photos but asking to be sure.

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  163. I’m wondering how you make these ahead as I don’t want to be rolling out dough with a housefull of guests and have never made “real” rolls before! Do you make and bake them and then just warm them in the oven before the event? any advice would be appreciated. thank you!

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  164. I made these for Thanksgiving and my Family feel in love with these rolls! It is now Easter time 2012 and I have a batch in the oven. They are wonderful!!! If you haven’t tried this recipe you should! Thank you so much for the recipe it is definitely a keeper 🙂 I actually had a few left and decided to experiment with freezing them. Let them cool then throw them in a freezer bag! Mrs. Shubert (spelling?) rolls has nothing on these! You can pop in the microwave for a couple seconds or reheat in the oven for about 4-5 minutes. Awesome 😀

    Reply

    • Hi Doris – thanks for your reply. So you baked them all the way and then rehead when thawed? At what temp did you reheat? I am trying them for Easter today and plan to try one of 2 methods – the par bake or putting them in fridge after forming them. This is my first attempt at homemade rolls and have store bought in case my attempt goes bust! Thanks and Happy Easter everyone.

      Reply

      • Hi again Annette, Yes, I baked them all the way. After totally cool, I then freeze them in a ziploc bag. Take out as many as you want to warm up and microwave a few seconds or bake in oven at 350 degrees for about 5 minutes. My hubby likes the microwave method best, they are softer 🙂
        Sorry didn’t see your reply back in April 🙁

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  166. Made this today and *OH MY GOSH* it was so pluffy and yummy. Also easy to follow the directions. Once again, Thank you for the recipe. Can’t wait to share this to my families. On the scale from 1-10 I rate this 10. that is how good this recipe is. 🙂

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  167. Sorry if this has been answered but I don’t have time to go through all the posts. Can I make these today and bake tomorrow? Or bake today and warm up tomorrow? Let me know if this has been done and if it works. Thanks

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  168. These are fantastic! I used white wheat flour and they still are fantastic. Thank you so much for sharing. Love your site too!

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  169. These are excellent! Thank you for sharing the recipe. I made them at home and then again today and both times they were great. Today I made the dough, rolled them out and put them in the car to raise (the second raising) as I drove an hour, then plopped them into the oven and they were fabulous! Thanks again for the recipe. :0)

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  170. I never write reviews but this recipe deserves it. These are THE BEST rolls ever. So easy to make and so divine. I made them yesterday for Easter dinner and everyone wanted a recipe. Thank you and I will try to make everything you post.

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  171. Thank you so much for this recipe. I have been using the recipe in Better Homes and Garden cook book and ending up with yummy tasting but heavy dense rolls. These turned out amazing! My family and friends could not get enough of them. Thank you. Thank you. THANK YOU!!!

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  172. Help a girl out, please. I have made these twice and they were heavy as bricks and mediocre tasting both times. I consider myself a decent cook using recipes, but I’m hoping 3rd time will be a charm. Any pointers anyone?

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  173. Dear Lara,

    I tried to make this this morning however although I have sit the dough for an hour and double it size, it still sticky and cannot be rolled. Where did I go wrong?

    Reply

    • Before you let the dough raise you need to add enough flour so that it Is tacky, but not too sticky. The amount of flour can vary depending on your altitude. After they raise make sure you roll them out on a counter dusted with flour, you can sprinkle some flour on top of the dough as well while rolling it out, that should keep it from being too sticky! Good luck!

      Reply

      • Thanks for the reply Lara. So is it possible that I need to add more flour to my dough?

        I think I’ll give it another try but I’ll halve the recipe. Now, what about the egg, do I still use 1 egg if I halve the recipe?

        Reply

  174. Those rolls look delicious
    Could you please pare down the recipe for ONLY 2 cups of flour

    I make Fresh Rolls everyday BUT we 2 OLDIES do not need as many

    Thanks for your help

    Jag

    Reply

    • i would like to half this recipe or scale it down also. don’t need that many rolls at a time. if you find out how or proportions please post. i guess you could half it and just use a small egg instead of a large?????? it looks like everything else could be cut in half.

      Reply

  175. My mom got this recipe a couple of years ago. I absolutely love it! Make sure that you have fresh yeast, because we have had a few bad batches.

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  176. I’m wanting to make these rolls but I want to make sure I’m making them right. I usually only have 2% milk on hand but should I use whole milk for this recipe?

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  177. So I made these partially last night and partially this morning.
    I put the rolls in the fridge right before their last rise and then this morning let them rise and baked them!
    Now they look beautiful and are so fluffy but they completely lack in flavor… I even smothered them in more butter.
    Anyone have any idea how I could get more flavor in them?
    Thank you!

    Reply

    • this recipe is packed with flavor! make sure you use salted butter and there should be no problems with them tasting amazing!

      Reply

  178. These are so wonderful, just got a dozen out of the oven and tried one, and they are the best rolls I have ever made, and I have made many! And to top it off they are so simple. I am very glad I found them on pintrest, and will be making many more times. I only cooked 1 of the balls, and am freezing the other three to make another day!

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  179. Hi, these look wonderful. I have 2 questions;
    1. How long do you let them raise (both times) for in minutes please?
    2. Can you make a loaf out of them & if so, how long would you bake it for?
    My son has a book called Sun Bread that we LOVE & there’s a recipe in back that we tried making; it looked beautiful…but in his words “tastes like poison!” I agreed lol
    We’re trying your recipe now, so hopefully the dough will taste as good as it looks this time ^_^
    Thanks for making happy memories

    Reply

    • 45-60 min the first time, then 30 the second time.

      I have never made a loaf out of them before! but if you try and succeed i would love to hear!

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  181. Every time I make rolls it is a FAIL. I am having guests over for dinner tomorrow night and you have inspired me to try this recipe. I’ll let you know how they turn out!

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    • They turned out absolutely perfect!!! I was so proud!!! Thank-you, I will not be scared to make rolls anymore:) Could you make these with Wheat Flour?

      Reply

      • I’m so happy they turned out for you! You can use wheat flour, or even half and half white and wheat. But they just don’t turn out as fluffy and soft.

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  182. I just took a batch out of the oven!! So easy and so good. Thanks for sharing this recipe, I will be making these again

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  184. my mom always made these growing up. going to make them for my 69 year old neighbor’s surprise bday tomorrow.=) thanks for the inspiration!!

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  187. I thought this recipe sounded so great and I LOVED the idea of putting the “fortunes” in the rolls. Completely going to do this tonight and am SO excited.

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  189. Made these tonight. Melt in your mouth good! However, due to pregnancy brain, kids soccer practice and husband changing needed dinner time, I forgot to put the butter in the middle before rolling them up! Grrrrr! I hate that! They were still delish and I am going to make them again Sunday to get it right! Everything is better with more butter!!

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  190. I did it a little different…. I spread brown sugar and cinnamon on my dough. Then cut them up and rolled them Mmmmmmmm

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  192. Can I print your delicious dinner roll recipe? I have made them several times. They are easy and everyone loves them!

    Many thanks,
    Sherell

    Reply

  193. Ok, I have NEVER made bread on my own, heck Home Ec. is the only place I’ve ever made it. Well, today I thought I would go through Pintrest and find a bread recipe for my family. I have a Kitchen-aid but it broke in our recent move so I was scared to try it, until I read this recipe, works better if made by hand! Holy Cow!! Thank you so much for sharing this! I made my first batch of rolls, ever, and they were successful! Thank you, thank you, thank you!!

    Reply

  194. I want to make these for Thanksgiving – they look heavenly and I LOVE homemade bread! However, can you give me an idea of the time frame from start to finish? I’m a novice when it comes to baking bread. Can part of the process be done the night before?

    Thanks!

    Reply

  197. I just made it last night and they are fabulous the only thing that I was unaware of was how much it made so I took 2 of my balls in a bread instead of making the road because its way too much for just a family dinner. So next time I will cut the recipe in half.
    SUPER YUMMY and from now on no more bought rolls.

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  198. I may have already commented on these, i don’t remember lol

    I love this recipe! I’ve made it multiple times, tweaked the amount of sugar down to 1/4 cup as we found them a bit sweet and also started making themusing 3 cups whole wheat flour 🙂 I pass this recipe on to everyone I know looking for a good recipe to feed a crowd!

    Thanks so much for sharing it!

    Reply

  200. My grandma makes what she calls yeast rolls. The recipe is really similar. Anyhow, she says they rise best if you run your dishwasher, unload it, then put the rolls in the empty dishwasher. Of course, don’t turn it on. 😉

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  201. Hi,

    These are delicious! I didn’t realize I would end up with 48 rolls, though! Do they freeze well after being baked?

    Thanks!

    Reply

    • My cousin made these rolls for gatherings because we all loved them so much. She would make a lot at one time and freeze them. They taste just as good out of the freezer. She would pull out a bag, let them thaw then warm them in the oven. You can put a piece of foil over them so they don’t get too brown (she would purposely take them out of the oven before they were brown when she’d make them to freeze, but this works fine too).

      Reply

    • Alton Brown makes a Parker House brown and serve roll. You bake at 275˚ for about 30 mins, then let them cool. Once cooled they you can bag them and freeze them. When you want to use them thaw them for about 60-90 mins and back at 400˚ for 10-12 mins. I’ve tried it with the Parker House rolls, but not these yet. I don’t see why they wouldn’t work on this recipe too. I know it does help this time, but worth a shot in case you want to make them again and don’t want 48 rolls 🙂

      Here’s the link to the Alton Brown Recipe. You can read about how he dos the brown and serve part near the bottom of the recipe:

      http://www.foodnetwork.com/recipes/alton-brown/parker-house-rolls-recipe/index.html

      Reply

      • I have made these rolls several times now, (they turn out great and I always get rave reviews about them) I freeze them before I cook them. Just be sure to freeze them on a cookie sheet not touching before transferring to a freezers bag.

        Reply

  202. Hello – I am new to Pinterest and found this recipe. This is what my mother made every year … she is almost 97 and cannot remember now how to make it. Unfortunately NONE of her four kids learned how to make these. I am just praying I can do it, for if so, my family will be so happy!!! Thank you so much for posting this!!!

    Reply

    • Yep! just take the egg and crack it in a measuring cup, gently stir it so the yolk breaks up, and then pour about half of the egg out for the recipe. If you get more egg, that’s ok, I usually half this recipe for my little family.

      Reply

      • Hello Lara,
        I will try to make this delicious rolls but would you please tell me wich kind of yeast you used? I’m from Barcelona and I’m not pretty sure about it.
        thanks

        Reply

        • My husband makes bread all the time and uses Active Dry Yeast (brand: red star). I’m sure this is type of yeast this recipe calls for.

  205. This is probably my 5th or 6th time making this recipe since discovering it on pinterest a few months ago. I have made bread, rolls, and so on, but these are by far the tastiest, and easiest recipie I have found. I will cut it up in the 4ths and use 2 sections and freeze the other 2. I have also used it to make delicious cinnamon rolls, monkey bread, full bread loaves, and even pizza. I’m thinking of trying donuts in the morning. Thank you for this recipe, it has deffinitly become a favorite at our house

    Reply

    • I agree, ever since I found this recipe, no other roll recipe works, haha! I was thinking of trying them as scones today (fried dough), instead of all for rolls… but I am not going to lie, 48 is a lot but I am sure we would have ZERO issues clearing them out of here in a couple days! They are that good. I had not thought of using the dough for other things, so thank you for the idea!

      Reply

  207. I love the idea of placing the gratitude notes in the rolls but what type of paper do you use? My concern is that the ink will smear or the paper will tear in the roll.

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  208. I just made these for the first time. I am an avid baker and have ALWAYS been terrified of making bread. These turned out AMAZINGLY delicious and exactly how the picture looks. Can’t believe I did it. Rave reviews from all, and I have a pretty bread fussy family. I halved the recipe and got exactly 24 rolls. For the egg, I just beat it (4 oz.) and poured in only half the beaten egg. I’m not kidding when I tell you, If I can make these, so can you.

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  210. Soooo good! I made them for family dinner tonight with spaghetti. I put garlic powder and Parmesan for an Italian style.

    Reply

    • My favorite yeast is SAF Instant. You do not mix it with the water, you mix it in with the dry ingredients. I just made the recipe as it called for everything (I did not want to “think”) and just added the yeast into the flour before stirring it in. I would not say I am an expert baker, but I do bake a lot of breads etc and I absolutely LOVE this yeast. And if you need any more reason to buy it, I was noticing Harmon’s bakery had rows of it on their shelves (behind the counter)- this is the yeast they use! Good stuff!!

      Reply

  214. Ok I have a few questions. I am on bread detail for Thanksgiving and would LOVE to make these. I was wondering if I could make these at home and bake them somewhere else. I was thinking that I could put them on my half sheet pan and pop them in the oven when I get there. It will probably take me 45 min or so to get there. Will that work?

    Reply

      • I made my rolls up to the point of shaping the rolls onto the cookie sheet. I covered them and put them and put them on my back porch where it is cold (the fridge will work if you have enough room). Then you can put them in the car the next day on your way to your destination and POP the rolls in the oven when you get there. I just did that right now. Works wonderfully

        Reply

  215. I made these for a family dinner tonight. There were 9 of us, and 28 of the 48 rolls were consumed! Needless to say, my family LOVED them! I had my doubts since the dough was not kneaded before being set to rise, but they were amazing!

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  216. Made these tonight for church tomorrow. They are currenting rising for the second time and I just realized that I forgot to add the egg. 🙁 I hope that eggs wasn’t really important. They look great. Wonder how the egg effects the taste?

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  217. These really are the best rolls I’ve ever had. I can easily eat 6 of these myself. My husband and I came across this recipe and it’s so fun to make together! With just us (we have a toddler, so she’ll maybe eat one roll), we can consume all these rolls before they go bad. We will eat them with dinner, then eat them for breakfast, make sandwiches with them for lunch, and then use them for another dinner. SO GOOD…and I don’t get sick of them! They take a lot of time (like any good rolls would), but they’re not that hard and they’re so worth it.

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    • It depends on how warm the area is where your dough is rising. It could be 10 minutes or 40. I also depends on how active your yeast is. So really, you just need to watch the size.

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  219. Well hello there.. after searching for new dinner roll ideas… ta da.. I ended up here! Will be posting photos on my blog as we try to remake these. Came up with my own printable idea for the center! Hugs and very very Happy Thanksgiving to you! Jules from the Dragonfly!

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  220. I need to know time line. how long to double in size in bowl and how long to double in size in pan. Never made rolls and knowing how much would be helpful in planning. Can’t wait to make after reading all the comments.

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    • The time line really depends on your kitchen temperature. If it’s really warm in there, then the dough rises faster; and if it’s colder, it will take longer. Hope that helps you.

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      • I know it will depend on the temp and humidity in your kitchen, but to let the dough rise in bowl to almost doubled, are we talking 1-3 hours or 4-8 or?? I am trying to plan out when to start makin the dough.

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        • I’m sorry. I really don’t have a time line for you. It really does depend on the warmth of the kitchen and how active the yeast is. My experience is that these rolls take about 3 hours start to finish, including raise time. While they are raising I can go do other things. I don’t want to put a number on how long it will take to double in size because I could be totally off. It really just depends.

    • I haven’t had success with freezing these before, so I can’t recommend it, but others have. If you find it works for you let me know!!

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    • I haven’t had success with freezing these before, so I can’t recommend it, but others have. If you find it works for you let me know!

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  226. Do you mind emailing me how long it takes for these to rise? I am thinking it would be nice to have the dough made and then do my drive to our thanksgiving dinner, and let it rise in the car.

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  227. can i make this dough the night before then get the dough cut and rolled in the morning and bake on site? or do i need to get up at 4 am!? which is probably only fair since i’m not on turkey duty!

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  228. I made these today and they are WONDERFUL! So easy and they taste great! I am not a baker and these turned out beautiful for me. I’m not good at judging the size so some are bigger than others, but that will come with time. This will be my recipe from now own. Thanks for sharing!

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  230. Thanks, I am going to try these, they look great, only wish you had a printable recipe that didn’t take 6 pages, not complaining tho.

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  234. i was wondering if i were to make the dough the night before if i could put it in the fridge over night and they still turn out good?

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    • I haven’t ever had luck with refrigerating or freezing the uncooked rolls. But if you find that it works for you let me know!

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  237. Could I make the dough ahead of time and freeze it? If so, what is the process of letting it thaw out and how does freezing the dough effect the rising process? I’ve never made my own bread before, and I’m feeling ambitious for Thanksgiving 🙂

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    • I have never had luck with freezing dough or rolls, so I can’t recommend it, but others have. If you have good luck with it let me know!

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    • When I went to school for baking sometimes we would freeze dough before the last rise. So you would cut the dough into triangles and roll them, then freeze it. When you take them out of the freezer you let them rise while thawing at the same time. Then when the rolls have risen to the desired amount, you bake them. This should hopefully take care of the ‘not as fluffy when frozen’ problem.

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    • I just saw the comment before mine about the refrigerator so could you give an estimated time on the process of rising because I am making mine for lunch tomorrow! THanks

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      • It really just depends on how warm your kitchen is and how active the yeast is. My experience is that these rolls take 3 hours, start to finish!

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  239. I am making these right now with a few alterations…we will see how that works out! I substituted 3/4 cup of water for pineapple juice and added 2 tsp of vanilla. I’m hoping they will taste like Hawaiian rolls but I think I need more pineapple juice for a recipe of this size. Anyway, I saw some of the questions and thought I’d add some tips based on my experience. I’ve been baking my own bread for over 2-3 years. Why? because I have a spoiled husband that doesn’t like store-bought bread. These are some of the habits I’ve developed over the years for successful bread baking.

    1) I always heat my wet ingredients mixed with yeast, salt, sugar/honey on the stove in a tiny sauce pan unit it reaches 110 degrees. It has never killed my yeast but it’s true, you can kill yeast with heat. I just followed Lara’s directions for these rolls, I can’t wait to gobble them up!!!!

    2) In regards to getting your doughs to rise, I always use my oven. I heat it up to the lowest setting, mine is 170 degrees. Turn the oven light on and toss my dough in after I let the oven cool a bit. Not only does the light allow you to monitor what it looks like but it offers a warm, draft free environment. If you are curious about humidity where I live, I live in MT where we basally have what feels like 0% humidity. It’s very dry especially in the winter and I always get my doughs to rise.

    3) Don’t let the stickiness of the dough scare you. It’s quite common for recipes like this. I also used my mixer even though Lara said to mix it by hand. Why? Because I’m lazy!

    4) To help you keep track of flour etc… I always pre-measure my ingredients before I start so I don’t have to worry about it while I’m following the directions from the recipe. You can focus on ingredients while measuring and directions while mixing and baking. It really helps if you are just getting started.

    Thank you for offering such a fantastic recipe, I love to bake and I love bread! I can’t wait to eat these…I might not share 😉

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  240. I just made these for Thanksgiving tomorrow and we have already eaten half of them. They are so good. They are just like the pictures.

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  241. Can I make the dough ahead of time and cook them the next day? I want these for tomorrow at lunch but would really like to have my dough ready tonight and rolled up, and pop them in the oven in the morning? Anyone else done that??

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  242. These rolls are just amazing. I have never eaten a better one. I made them for the first time last year and it was my first time to enter the scary world “yeast”. Your explicit instructions and the pictures, seriously saved my life, made it so easy. With the success of this recipe it gave me the courage to try my hand at other breads. Now a year later I am so much more confident cooking Thanksgiving dinner and it all began because of this recipe. Thank you so much!

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  243. These turned out perfect!! I am a chef but hate baking! This recipe was simple and I love how light and flacky they are!!

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  245. We made these tonight for our Thanksgiving dinner – they were a huge hit! I had to cut my time short (couldn’t let them rise as much as they should have…that’s what I get for sleeping in!), but they were still amazing!! A new family favorite, for sure. Thank you for sharing! 🙂

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  246. I made these yesterday for Thanksgiving and they came out great! I noticed that another commentor said that they left out the egg, and I couldn’t help but think, “how could you miss an entire ingredient?” Well, I forgot the egg. I realized this as the bread was already rising, and it was too late. I was afraid that the rolls wouldn’t brown in the oven, so I coated them with an egg-white wash, and they came out golden brown! The taste was still great, so I don’t think the egg plays much of a role in taste, but more of browning the rolls. Thanks so much for sharing these!

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  248. So what if I only have whole milk…we live on a remote dairy farm in Russia…so that’s all I can get my hands on!!! Dang it! How will this effect the rolls?

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    • If you can get your hands on the milk in it’s raw (and best) form, you can easily skim it yourself. However, I prefer to use whole foods in their closest-to-nature forms whenever possible. I use whole milk all the time when baking bread (well, my husband does most of the baking; I prefer cooking) and have never had any problems with it. I am quite intrigued to discover the reason for the suggestion to not use whole or fat-free milk. I wouldn’t ever use the fat-free version anyway, but am curious to the reasoning nonetheless.

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    • Since no one else has answered yet, I’ll give you my two cents. 😉 I never use margarine for anything. I <3 real food. 🙂 My personal preference is for salted butter – but only because "natural flavors" are often added to unsalted butter, which usually translates to MSG (we avoid MSG as much as possible in our home). I would much prefer plain butter with *nothing* added. If salt were needed, ideally I'd add it at home to control quantity and quality (I only use Redmond Real Salt). But alas, I'm not on a farm and don't have the resources yet for acquiring my own (or making) fresh butter. But those are all just personal preferences. To each, his (her) own. 🙂

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  251. Thank you Thank you Thank you !!!! My first time making bread and found your recipe very easy to follow made wonderful rolls , cinnamon rolls and Bieroxs … was very nervous trying this but with your easy to follow recipe i have all the confidence that i can do it again !!! Thank You Again 🙂

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  252. I have made these rolls several times now….wait for it…Gluten free!!! Wish I didn’t have to be gf, but such is life. These rolls are the BEST rolls bar none I have ever had. They rise beautifully, smell heavenly and taste amazing. The only tweak I had to make was adding an extra egg, simply because gf flours need the egg. Today I made caramel pecan rolls with the dough and they were bar-none the best ever. I cannot express to you my gratitude for sharing your wonderful recipe!! I feel so normal now 🙂

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    • I see you made GF, just curious as another person who also has a child who is GF, what did you do to change this recipe to GF? What type of flour did you substitute? Thanks in Advance for any info!

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  253. Hi, i love your Ideas but I’m in Germany and not familiar with the there Cup – would you hav Gramms for me? Looooaads of regards Indi

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  254. I have just rolled out my first try. My question is how do I get them all the same size what is your measurement for each roll. Very nervous they will be a mess due to my ineptitude with a rolling pin. Thank you for the recipe I hope these are as good as they smell.

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  255. I am so excited to make these for 2 seperate family Christmas dinners next week! If I make them in advance- will they be good- ie: if I make them on Sunday will they be good on Tuesday?
    Thanks for sharing this yummy recipe!!

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  256. Your printable version doesn’t work! 🙁
    I will be making these for Christmas day lunch. Wish me luck! I have never rolled my own dough let alone bought yeast. Any pointers for a young woman?

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  258. Thank you so very much for this great recipe. It seems harder than it really is, so go ahead and give it a try! I just finished baking mine and they are so delicious , thanks again for such detailed instructions and hope everyone has a Merry Christmas !

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  259. Y’all, these are the absolute BEST rolls. I have never had any luck with yeast rolls and these turned out perfect. Lara, you truly are amazing and so precious for sharing this special recipe!

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  260. I found this recipe on Pinterest and its amazing! I wanted to try them for Thanksgiving and I made a “test” run since I’ve never done rolls and with the way my coworkers/taste testers ate several at a time, I knew it was a hit. I made them for Thanksgiving and I just finished making the dough for tonight! Thanks so much for sharing!

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  261. I made these rolls for Christmas Eve dinner, then made more for a Christmas dinner. Everyone loves them! I decided to try something with the extra dough I had left over (because I didn’t need two whole batches). This morning, I took the dough (that had already been made, risen to double in size and separated into fourths, then refrigerated overnight). It was very sticky, but I scraped it from the bowl, onto my floured surface… Rolled it out to a circle, then buttered it like the normal recipe calls for. This time, I added a layer of crumbled brown sugar across the butter layer, then sprinkled cinnamon over that, then cut and rolled them up as normal. OH My Land! Talk about DeLiSh!!!

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    • Btw… After the cinnamon rolls were made, I sprinkled cinnamon on the tops of the rolls, then popped them in the oven… And swiped butter over the tops when they came out. Try it for breakfast. My kids couldn’t stop eating them (and neither could I). :oD

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  262. I will be sharing this great recipe with my readers!! My husband made these and we have fallen in love with them. They were perfect for Christmas Dinner!

    Also I love your pictures!

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  263. Compared this to the recipe I’ve been using for a dozen years. It’s almost exactly the same except that this recipe doubles the salt. Makes me wonder if they’re a little bit salty. Also, my recipe just uses water instead of milk, so to the person who asked if skim milk matters I would say no, it doesn’t matter since I use water and people rave about them.

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  265. I freeze these all the time and they come out better than when I don’t freeze. The only difference is freezing them makes them a little denser.

    I let all the dough rise the first time then I put half of it in the freezer without letting it rise a second time. When I take the dough out of the freezer I leave it on the counter to thaw and rise then bake like usual

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  266. I added quite a bit of vital wheat gluten and needed for about 10 minutes. Anyone ever tried this? I’ll let you know how they turn out!

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  269. I have made these once and they were a huge success.
    Just took a lot longer as my pans are smaller I think.
    I was just wondering what the measurements of your pan are?
    Thank you

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  270. I started these early in the afternoon and a couple hours later it had doubled in size. I wanted to make sure I did this soon enough to figure out the rising time and with a added child in my house today I am babysitting, I didn’t want to wait to the last minute. I still have a couple more hours before I even need to start rolling them out to bake. Can I go ahead and roll them out and stick them in the fridge until it time to bake? Let them come to room temp then bake like normal? Can I just let it stay in the bowl for a couple more hours without harming the bread?

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  272. I made these for Christmas, and they were the hit of the meal. All of us just kept eating them! Wonderful recipe!

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  273. Hi, I am making these for dinner tonight and just realized by going through comments that you don’t recommend whole or skim milk. Whole is all we keep in our house. Is there a reason you say that? Thanks.

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  274. I have a birthday party on Friday, and need to make Pretzels, Pizza Dough, and Breadsticks. Do you think this could be a one-stop recipe? Comparing my separate recipes for everything, it looks like everything is the same. Thanks muchly for the recipe, my mother and I have never used anything other then this for homemade rolls since we found it. 🙂

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  275. I baked these up today to take to our Church potluck/soup sunday and they were a hit. I ended up cutting them in half so everyone could have one. Very popular and no leftovers!

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  276. I made these for my family for Easter. HUGE hit :] Thanks for the recipe. It was very easy to follow and yielded fabulous results.

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  277. I am not very savy when it comes to things that require yeast, so tell me, what kind of yeast do you use for this recipe? rapid rise, bread machine, instant…..??

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  279. I’m interested in using whole wheat flour. How would this work as a substitute? Would it be too heavy? Do you have any suggestions for substituting whole wheat?

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  280. Thank you for such an easy recipe! I knew I had most of the ingredients, so set off to bake bread for the first time ever (yes, I know, you can stop the gasping). I used bits and pieces of flours. Whole grain spelt, white spelt and a tiny bit of white flour ( for the board). It’s a cool Sydney evening, so I preheated the oven to 50C, turned it off, and did the first rise in there.
    To cut and shape, I found the dough quite sticky. I guess that’s what makes them so fluffy. Took 20 mins to cook on a fan forced oven at 180C.Delicious doesn’t start to describe them!!! No preservatives and I know exactly what went ino them. Thank you again.

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  282. Wow just made these and they are just like the pictures!! Love the step by step guide. Very helpful and made the visualization a reality!

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  286. I’m about to start another batch of these fantastic dinner rolls, for about the 15th time, maybe more. They are SO delicious and keep so well that it would be a shame for anyone to not try the recipe. It will seem like a lot of work because there are a couple of extra steps, like dividing the original ball of dough, cutting them into four balls, rolling each ball..etc., etc. Do not be intimidated. Try these! The end result is worth it. I’ve always made dinner rolls you roll into a ball in the palmof your hand, set onto baking sheet, allow to rise, etc. Gorgeous. These crescent shape rolls are SO pretty, so well received, and will look like you went to a speciality bakery to buy them. One special help is if you can beg, borrow, steal someone in the house to help you roll the crescents into shape and place them onto the baking sheet while you continue buttering and cutting the circles. Do not be afraid of this recipe. I made them for Thanksgiving and, because it was going to be a BIG crowd, the oven would be in use contantly, I pre-baked them two days before hand and froze them, covered tightly with plastic. Took them out of freezer about two hours before dinner would be served and when the turkey came out of the oven, the rolls went in. The aroma of baking bread took over the entire house and by the time dinner was on the table, the rolls were coming out and presented hot and butter to the diners. APPLAUSE APPLAUSE! Make them. You’ll be glad. Now, I have to get back to my kitchen and whip up a batch for This Sunday’s birthday dinner. Bon Appeit, everyone.

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  287. I found this recipe via my aunt and fell in love with it! I make them all the time. Perfectly light, fluffy, and buttery- they go well with everything! Everyone I’ve made them for loves them as much as I do and asks me to make them all the time! You’ve made me very popular 🙂 Even my mom likes them more than her traditional roll recipe. Thanks so much for sharing!

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  289. Made these the other day and they were delicious! I did what another reviewer did and refrigerated half the dough after rising 1st time and then made cinnamon raisin rolls with cream cheese frosting the next day. They came out amazing! Thanks for sharing such a wonderful recipe!

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  290. I saw this recipe on Pinterest and had to make it! We don’t get bread flour here so I was thankful that this recipe uses All-Purpose flour. These were the best dinner rolls I’ve eaten! My whole family devoured the first half batch within the first 10 minutes! This recipe will be made often, sometimes maybe with cheese, or jalapenos etc. I can’t thank you enough for this recipe!!

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  291. I absolutely love this recipe. Tonight I used this recipe to make cinnamon rolls. They turned out amazing!!! Thanks for sharing. I will never use another roll recipe

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  292. I am NOT a baker and have failed at most attempts at breads. Somehow these have turned out perfect every single time. I have made them over 20 times. Super easy, mouthwatering delicious. Everyone adores them. Thanks for the treat I will be passing on to generations.

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  294. Hello. We just wanted to let you know that your recipe was featured on iYoodle.com.

    This is such a novel idea…how fun!

    http://www.iYoodle.com features recipes, videos, crafts, beauty tips, home decor, etc… from around the world. Posts on iYoodle.com link back to the original posting and help to drive traffic to your YouTube channel or blog. 🙂

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  295. I’m not familiar with yeast and baking breads. What kind of yeast do I need to buy for these? I’ve seen both active dry yeast and rapid rise yeast? Thank you!

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  297. I made these rolls two years ago and they were a hit! I forgot to save the recipe but thanks to Pinterest, I found it! My kids are very excited to help writing what wer are thankful for..

    Thank you for sharing!

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  298. I have been pinning and saving bread recipes for over a year now but have been too intimidated to give it a try! I finally picked up a jar of active dry yeast and these will be the first rolls I am making, yay!! So this is probably a dumb question but I noticed there were different kinds of yeast. In this recipe, do you use the dry active yeast? Thank you so much for the recipe, can’t wait to try them!

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    • I was wondering the same thing about what kind of yeast. I did a quick find through the comments and found people have used both, however, the original reciper suggests active dry yeast rather than rapid rise! These are rising in my kitchen now. So excited to try them!

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  300. Making these tomorrow! I’m so excited. Quick question: I know it depends on a few factors, but about how long does each of the rises take? Thank you for the recipe! These look delish.

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    • In old comments, it says about 45 minutes – 1 hour for the first rise and about 30 minutes for the second rise. I found that to be true. I’ve let it rise longer if I had other things going on and it was fine. These rolls are DELICIOUS!!!

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  302. Happy Thanksgiving! Would it be ok to let the dough rise overnight on the counter? Or should I put it in the fridge overnight?

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  303. I made these last year for Thanksgiving, Then for Christmas and again for Easter. These are the best rolls. Lots of steps but worth the effort. Thank you for sharing this lovely recipie. This year I will be adding the thank you strips to the rolls.

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  304. Great recipe with super helpful instructions and pictures! This was my first time making homemade rolls and everyone loved them! Thank you!

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  305. These rolls look fantastic. I can almost taste them via your photo! My question is: what is the reasoning behind baking the pans separately? I have a convection setting on my oven so I could bake them at the same time, right?

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  308. Hello was wondering if I could only get recipe for your delicious recipe ‘s sent to my email…and not the baby things…;) great sit btw!!! 🙂 thank you

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  311. This recipe is amazing! I made them for Thanksgiving and was asked if they were store bought. Made cinnamon rolls the same weekend and had everyone ooohing and aaahing. I am not a baker but these rolls make me look like one. The Thanksgiving roll thank you’s are also a new tradition. Thank you, thank you, thank you!

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  312. These rolls turned out amazing! I used honey instead of sugar since I was out of sugar and it worked great. I made rolls out of half the dough and cinnamon rolls with the other half, just rolled the dough out, buttered it, dumped on lots of brown sugar and sprinkled with cinnamon, rolled up and cut into 24 pieces and baked them a bit longer than the rolls. They were amazing. There was no way my family of 6 would eat so many rolls so this was a great way to use up the rest of the dough!

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  313. These rolls are amazing. Everyone always raves about them at holiday times. I am making them now with honey half whole wheat flour. I hope they turn out. Have you ever tried making them into circular rolls (rather than rolling them out, putting butter and making into crescents)?. I was going to try this today and see how they turn out. However, if you have any tips to share, I would appreciate it. I would hate to ruin them. Thanks

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  314. I have made these twice & they are awesome…but the bottom of the rolls were soggy both times. I used the exact same pan as pictured & cooked the rolls for the full time (the tops were golden brown & they were cooked through). Any suggestions?

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  315. I am cookung them right now.I used wheat free flour and brown sugar. However my dough didn’t rise much…I am doing a tedt now and baking a few.
    the texture was a bit different…I will update after I vake them.

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  316. I realize that I am super late to the party on these, but I had to leave a comment to say thank you for such a terrific and foolproof recipe. I’ve tried MANY a roll recipe, including the one handed down from my mother-in-law (when she makes them, they’re amazing). I’ve never had success with any recipe but this one. Thanks so much!

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  317. Do you have the experience that the bread feels heavy the next day? Upon re heating. in the oven then it becomes fluffy.
    Not sure if it has to do with the way 1 make it, Appreciate yr comments-

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  320. These are fabulous. It’s a cold snowy day in Calgary so I thought I’d try out some breadmaking. Verdict from my son is “wow, super good”. Highest praise possible from a hungry teen boy. Light and delicious. Thanks.

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  321. Can I make loafs of bread out of this? and how many will it make?, and temp?and how long to bake them?

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  322. Hi!! I’m in love with your recipe and everything that involved this roles, I just have one problem. I run out of flower!! so, I need to know how long the dough can be there, meaning without being used. Also, it;s been like 1 hr and 1/2 and the dough hasn’t doubled:(
    please help me!!!
    YOURS LOOK AWESOMEEE!!

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  323. Hey Lara, do you think it is still workable if I half the ingredients and there are only three of us at home and making 48rolls will be too much. Also, currently it’s winter here, it may take forever for the dough to raise, is it okay if I leave it in the oven that was used before that to let raise?

    I am a novice in baking and just want to make sure I don’t make silly mistakes:) these rolls looks awesome. Can’t resist not to try baking them especially with the clear instructions on how to bake them

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  325. Thank you for this post. I have always been wanting make dinner rolls and everything I have seen so complicated. Your pictures and step-by-step instructions made it really easy to follow. I was able to make my first batch and they were soooo good.

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  327. If I want to just make half of these can I just cut all the ingredients in half. 48 rolls Is way too much . And I really want to try them. So like I said would just cutting the ingredients in half be okay?

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  328. My boyfriend and I made these for a dinner party and they were fantastic. It was our very first time making bread, so we were a little skeptical of our abilities, but they were so easy! We even formed the rolls the day before and stuck them in the fridge overnight. We baked them at the last second and then brushed them with garlic butter. They were gone almost instantly. Thank you for sharing!

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  331. i found this recipe about a year and a half ago. It is the best recipe ever!!!! I love making these rolls. They freeze so well and when you need fresh rolls for dinner get them out a few hours before and enjoy!! Thanks for the recipe.

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  332. These are the best rolls ever!
    I’m bring rolls for thanksgiving this year and we are traveling 2 hours away. What do you think would be the best way to,transport them. I plan on making them that morning.

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  333. Love this recipe! I used one ball for normal crescent rolls, one with choc-chips sprinkled on the triangle before rolling up, and the remaining two balls became cinnamon rolls. Great to use leftovers for packed lunches :-). Thank you!

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  336. I am in charge of rolls this year for Thanksgiving. My sister shared this recipe with me and asked me to make these. I have been making them today and true to what it says at the top these are SO good and my son and I can’t stop eating them. 🙂 Thank you!

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  337. Another Thanksgiving has arrived and this year I finally made my own bread rolls using your recipe. All I can say is WOW!!! Huge hit and so easy. This recipe made 2 huge cookie sheets of rolls 48 total. My plan was to slip some into the freezer for another day…..but….that never happened..once the hungry hoards smelled them all bets were off. I’m glad it made so many or there would have been NONE for dinner!! Days not over and I already have people begging for more.

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  339. Just curious if you’ve tried a different way to shape the rolls? I love this recipe and would like to use it as a sandwich roll…just not sure if it will work as well shaped into a ball.

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  342. I just took my first pan of these out of the oven. They are perfect in every way! Easy and absolutely wonderful! Thank you and your Mom!

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  343. I was wondering if you could mix the dough and place in the refrigerator overnight. Then the next day roll out the cold dough and let it rise then bake? Have you tried that?

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  344. I just wanted to say I’ve made these several times and they are awesome!! I love that they don’t have to be kneaded, but they taste like they have been! And the flavor is just right. I don’t like rolls that are too sweet or too rich, or that taste yeasty, and these fit the bill. My favorite roll recipe!

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  345. I am in the process of baking these delicious smelling dinner rolls. I baked them for 15 mins & they’re golden brown on the bottom but the tops are not. Tops are as whited as the non baked ones. Any suggestions on how to brown the tops. Baking at 350.

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  346. I just wanted to add that these (and any other doughs) are SO much easier to stir if you get a Danish Dough Whisk. They’re easy to find on Amazon, and if you do any amount of stirring doughs by hand, you need this tool!! It is night and day how easy it makes things like this.

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  347. I made these for Thanksgiving dinner and they turned out amazing! This is now my go to dinner roll recipe… thank you so much for sharing your recipe and your thorough ‘how to’ steps! The only think I did differently is how I divided my quarter sections of dough. I sliced them into fourths instead of thirds. This gave me 32 rolls per cookie sheet and 64 rolls total. They were still plenty large enough and the greater quantity went a long way with my gigantic family. 🙂 Thank you, thank you, thank you!

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  348. I LOVE these rolls! I have been making them for a few years now and they have become a staple at family holiday dinners. But I thought I would share another use for this fantastic bread dough. When I make these rolls for a regular Sunday dinner, I find that two pans full is too many. And even though my family can really chow down on them, we just don’t need that many. So I started making half of the dough into rolls for dinner, and the other half into cinnamon rolls for the next morning! SO YUMMY! Thank you so much for this amazing recipe. It has made my family’s tummies very happy. 🙂

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  349. Hello,

    Love your site. I have been married to the same wonderful man for close to
    Twenty five wonderful years, I consider my self a good cook, but lately, I have run out of good ideas for my husband. My husband is blind and I try to make foods for him that isn’t hard for. Him to eat. he eats a lot of sandwiches and wraps and I make things ahead of time too, well at least I try. He loves home made bread and rolls. I am just trying to put some variety in his life.

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  350. I starting making these for Thanksgiving dinner five or six years ago and it is the biggest hit! Every big family meal, I am asked to make these delicious rolls. It’s a lot of pressure when people talk up the rolls so much, but this recipe is so easy! Thanks for sharing, this is simply the best dinner rolls ever!

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  351. Waiting for them to rise so I can put them in the oven! Yours are so wonderfully even. 🙂 Mine came out all sorts of different sizes so here’s hoping I don’t burn any! Perfect amount for our Thanksgiving dinner.

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  353. Rolls are delicious, highly requested. I have made cinnamon rolls, garlic rolls and sprinkled with Asiago cheese part way through.

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  354. Thank you so much! I grew up having rolls like these when we would visit my Granny. A friend of hers used to make them, and we all loved them. When I was very young, I was a very picky eater and all I really liked was bread and butter (and chocolate), and these rolls were my absolute favourite. Even when I started enjoying all kinds of food, it remained a family joke that my favourite part of dinner was still the rolls. 🙂 Granny passed away last year, and at her funeral, her friend offered to send me the recipe, but she never did, and I never took her email address (I have been kicking myself ever since!) These are so similar that I kind of want to ask you if your mom lives in Ahoskie, NC… (however, I do remember her saying that she used lard, not butter, and she also shaped them a little differently – small differences, though!). I am so happy to have rediscovered these, it will be such a treat to my entire family, a little reminder of our Thanksgiving dinners with Granny.

    Thank you so much for sharing your recipe.

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  355. I feel dumb asking this; however, it was stated that the recipe could be halved. How do you halve one egg??? I would like to make them for a gathering of only four. Thanks.

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  359. I usually use those little packets of yeast since I only ever seem to use it at the holidays. Anyone know how many packets I would need for the 2 Tbls called for? I’m hoping these will be a hit. I always made a recipe from my grandma in the past but my kids really aren’t a fan as those are a little too dense for their taste. This recipe sounds so promising and after reading the comments I’m really hoping they will be a hit.

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