Homemade Dinner Rolls

Homemade Dinner Rolls

These soft, delicious dinner rolls are ready in one hour from prep to serving.  That's really not long when considering how long yeast breads usually take to rise, knead, shape, rise again.

SUBSCRIBE to Simple Daily Recipes YouTube Channel for more awesome videos.


  • 1 package quick-acting active dry yeast (2 1/4 teaspoons) ( 7 grams)
  • 1 1/3 cup milk (105º to 115ºF degrees)
  • 3 to 3 1/2 cups flour or whole wheat flour
  • 3 tablespoons oil
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 tablespoon melted butter
  • coarse salt

Dissolve yeast in warm milk in electric mixer bowl.  Stir in 1 cup flour. Beat until smooth.  Stir in enough remaining flour, oil, sugar and salt.  Mix on low electric speed until soft dough forms.  Cover and let rise in warm place until double, about 45 minutes.

Heat oven 400ºF degrees.  Prep a 12 cup muffin pan with non-stick cooking spray.

Punch down dough in center and fold over a few times.  Pinch off 1 inch balls of dough and quickly roll in palm of hands.  Put 3 balls to one muffin cup; brush with melted butter; sprinkle with coarse salt.

Bake 12 to 15 minutes, until crust is light golden brown.  Immediately remove from pan.  Store loosely covered.

Homemade Dinner Rolls

My four old helped me roll the balls of dough.  She had fun making sure Mommy put three in each cup.  She was able to help brush on the butter and sprinkle the salt.  We had a good time together.

  • Ben

    What! No kneading? This is now my favorite roll recipe. I really really dislike kneading. Hehehe

    • tee hee hee 😀 Can you believe it? Now, you have no excuses for not making yeast rolls!

      My Aunt Deb has been making dinner rolls like these for years. During the cooking madness of the holiday dinner countdown, I’ve watched her make a batch of yeast rolls an hour before serving dinner. I’m always impressed.

  • I do love a good yeast roll…and the no kneading-fab…especially with no long periods of rising. Thanks for sharing this!

  • Sam

    I tried this recipe for the 1st time yesterday and I received nothing but possitive feedback.
    Thanks for this recipe. I will be using it for Thanksgiving dinner.

    God Bless, Sam

  • Well Sam, you and I will be eating the same dinner rolls that day. My aunt makes them Every TG & Christmas. Our family would be very disappointed if she didn’t make them. It has become a traditional family recipe.

  • Jessica

    Oh my!! I tried this recipe and are they ever good!! So easy to make fool proof!Thanks so much!

    • Your welcome, Jessica!
      These rolls are a family favorite.

  • I googled dinner rolls and found this 🙂 I am going to make these to go with Thanksgiving dinner tomorrow, thanks Jill!

  • Happy Turkey Day Amanda!

  • I’m made these a couple times since finding it, thanks again. I have blogged about it and linked to you! 🙂

  • Amanda said your rolls are divine. She was right!

    • THank you Blonde Duck!

  • Bridget

    I’m cooking my first Thanksgiving dinner this year in our new house with my in-laws coming. I was looking for some homemade dinner rolls (I’ve never tried making dinner rolls/bread before) and these look absolutely wonderful. Is this recipe easy to double, or should I do two separate batches? Also, can I make them a couple of days in advance since I will have a turkey in the oven for most of the day? Thanks so much for the recipe!

    • Congratulations Bridget on making your first TG dinner. I’m excited for you. It can be stressful and a lot of fun all rolled into one.
      As for the rolls, you could easily double the recipe and make it the day before. Use a large popcorn bowl or a container that can hold 5 quarts and can fit in your frig.

      After mixing the dough, keep it in the frig, covered, not airtight. When it’s time to shape & bake. Use enough flour to dust your work surface and keep your hands from sticking to the dough. Shape the dough, fill the muffin tin as directed and bake! You won’t need to knead the dough, just shape it and go. Try not to work the extra flour into the dough, just use it to keep from getting too sticky.

      Let me know how it turns out. Oh one more thing I want to throw in. Since this is your first TG dinner, don’t try to do every dish from scratch unless you’re already a whiz in the kitchen. If I were you, I would buy a few packages of ready to bake dinner rolls and relax. Big dinners are not the times to try recipes that could stress us out. Trust me.

      Is your dinner potluck style or are you doing it ALL on your own?

  • Bridget

    I’m doing a lot of the cooking. I am a housewife, so I have plenty of time to do things. I’m going to make the potatoes a couple days ahead and put them in a crock pot on the day of, as well as the corn and stuffing (I have lots of crock pots!). We’re doing it buffet style, so it’s not family style. I’m going to try making these maybe tomorrow or next week to see how they come out before the big day.

    Are they the best when they are freshly baked, or can I make them a couple of days before hand and maybe reheat them? I was just wondering.

    How many does this recipe make? We don’t have set numbers, and I want to make sure I have enough even if I have too many.

    Thank you for all of your comments and suggestions! 🙂

  • Shoo! I’m glad you have plenty of time and experience to pull this dinner off. And I LOVE buffet style dinners, they’re the easiest and folks always feel more comfortable.

    To tell you the truth, Bridget, I’ve never tried to bake & reheat these rolls for make-ahead-meals. You’ll have to enlighten me on that one.
    And the reception on my memory is a little fuzzy, I want to say it made 18 rolls. I should have counted and included it with the recipe, I’m sorry. Will you let me know what number you get? Then I’ll update this recipe.

    Now I have to ask, Bridget, how many crock-pots do you own?

  • Bridget

    I will let you know how many there are when I make them. I’m going to have to go out and buy some yeast and some other things. Do you heat the milk in the microwave or on the stove?

    As for the crock pots, I have 4. I got married this summer and we received 2 for that, and I also had two from when I was in college. So, I have 4 which is plenty for one person. 🙂 There are (2) 4 qt. and (2) 5 qt. Or I should say, that’s a lot for just me and my husband.

    I’m excited to make these!

  • Suzan

    I made the dinner rolls and they turned out wonderful. I had one problem though, the dough kept sticking to my hards, I wasn’t able to shape them. Will you please tell me what I did wrong. I want to make them for Thanksgiving. Thanks for the recipe and your help.

    • Hi Susan!
      I would try refrigerating the dough for about 15 minutes, cold bread dough is easier to handle than when it’s at room temperature.
      If there’s no time for refrigeration, I would oil my hands with neutral tasting oil.
      Keep my hands coated in flour as I worked. I do this when I’m working with biscuits. I keep a bowl of flour on the side and grab a fistful when my hands need a barrier. I don’t transfer the fistful of flour to the dough, I just let it go back in the bowl. Like when I shoot pool and I need to powder my grip before I take a shot.

  • Suzan

    Okay, I will try it. Thanks for the advise.

  • Michele Lemasters

    Ok, Here’s my story, I decided to bake homemade dinner rolls for Thanksgiving dinner this year. My neighbor gave me her recipe, but for whatever reason, they came out flat and hard, not light and fluffy like promised. I was feeling like a “real roll loser” when I came across your recipe. I gave them a practice shot last night. Let me just say, they turned out AMAZING!! Simple to make, delicious, light, just plain yummy! My family taste tested them for me, every single one of them is gone. Will be making a couple batches tomorrow morning for Thanksgiving dinner. Thank you so much for a recipe I will use all the time. Happy Thanksgiving to you and yours!!

    • Oh Michele! What a relief! I’m so glad this recipe worked out. We enjoyed these same rolls Thanksgiving day. My Aunt Deb makes them year after year. I don’t believe she had any leftover, either.

      It’s cool knowing that you and I enjoyed the same rolls for Thanksgiving. Now, what will we share at Christmas dinner?

  • Hi Jill 🙂 Can’t believe it’s been over a year since I found this post. I traveled this year for Thanksgiving. We drove 6 hours to see family. I took the ingredients with me and made these rolls at their house. They absolutely LOVED them. They are always a hit 🙂

    • ((BIG HUG)) Good morning Amanda!
      A 6 hour drive? Wowzer. What car games did you play?

      Just thinking, I can’t believe it’s been a year, too. It feels like we met just last Spring.
      Time flies when you’re blogging about fun. ;D Am I right?

  • You are right my friend 🙂 No car games, the kids are getting older now, so iPods and Nintendo DS helps a lot. LOL~ Hope you had a joyous Thanksgiving 🙂 Gotta get busy posting more cookie recipes on my blog for Christmas! 🙂

    • Mmm, Christmas cookies. It’s that time for Cookie Exchange parties. I can’t wait to read what you’ve cooked up, Amanda.

  • Did you see the Orange Cranberry Spirals? Those are really pretty and they are delish too! Going to dig through some old recipes I haven’t made in a while and search out some new ones too 🙂

  • CJ

    I am an excellent cook/chef/baker and very rarely have failures. I chose this recipe to serve for Thanksgiving because I was having a large gathering and had no help, so had to do it all myself. These were supposed to be easy, quick, etc….I made them a day ahead and froze them.

    I followed the directions exactly. The rolls were heavy and not light and fluffy at all. My husband asked if I had let the dough rise and called them hockey pucks, said I shouldn’t have served them. I think if they were allowed to rise again after shaping into balls, maybe that would have made a difference, rather than putting immediately into the oven. I don’t know if anyone else had heavy rolls, but I noticed no one on the comments called them light and fluffy like yeast rolls should be.

    • Hi CJ,
      I, too, am sorry to hear the dinner rolls didn’t work out. I wish I could have been with you to help you cook. No one should have to cook such a big dinner alone. Without being there, I can’t tell you why they were heavy rolls.

      My first guess: It could have been the yeast was old. Even when we’ve just bought the jar or packets, stores can still shelve outdated products. Did the dough rise when it was resting for 45 minutes?

      What were the rolls like before you froze them? Did you try one then?

  • Hi CJ

    I’m not the owner of this site, that would be Jill, but I wanted to hop on here since you said noone here said that were light and fluffy.

    I have made these rolls probably 6 different times and followed the directions exactly as written each time. Every time they have been perfect. I even made them for Thanksgiving this year and my Uncle-in-law raved on and on about them. I’m sorry you had trouble! I love these rolls, my kids request them all the time. I have never tried to freeze them however, I wonder if that affected them at all. Hope you’ll try them again following the recipe to the T and see if you have better luck. They are a favorite around here 🙂

  • send to my e-mail page.

    • I am working with my site developer to put in a few handy features that will aid in saving and sending recipes. We should have them up by mid-Summer.

  • these recipes look tasty!

  • Hey Jill, don’t know if I ever told you this, but I parbaked and froze these and they worked perfectly. I baked them for 7 minutes, just until they were just beginning to brown. then I removed them and cooled them completely. I put the muffin pan directly into the freezer, then when they were frozen I popped the rolls into a freezer bag. A couple of weeks later I pulled them out of the bag, popped them into a muffin tin and put them straight into the oven for 15 minutes. PERFECT! 🙂

    • Good morning Amanda! (((BIG HUG))
      It is so strange that you thought to tell me about this recipe this morning. I just had a woman just email me asking about freezing the this dough for a make-ahead breakfast recipe. I had to tell her that I had not tried freezing the dough.

      Do you think this bread recipe would make a good texture for a breakfast bread?

      • Oh yes, I think it would be great with a sweet topping. I’m not sure about making a loaf though, parbaking a loaf is a little different. You have to parbake the loaf the same way, then after freezing it, you would defrost it completely. Haven’t tried that with this dough. What type of bread was she thinking of making with this?

        • She didn’t say. I did tell her to make sure and thaw the dough before baking, but I didn’t even consider parbaking. Yikes!
          I better email her back with your experience and see what she plans to do. I’ll keep you posted.

  • …. and if you pick up whole wheat PASTRY flour by mistake, adding a cup of it with the white flour tastes GREAT! lol

    I don’t think you can screw up these rolls.
    They didn’t rise at all because I left them in front of an open window with a fan running.
    I used cold milk.
    I realized after I got them in the oven I had added 2 cups of white flour and 1 & 1/2 cups of pastry flour.
    I forgot to brush them with butter.

    These rolls are the best things I’ve even made.

    • After all that and the rolls still worked out for you, I love it. Thanks, eDee, for sharing your experience.

  • Melanie

    Can you use bread flour in this recipe?

    • Yes, go right ahead. Bread flour is best for yeast breads.

  • I found this recipe googling “simple dinner rolls” and they look fabulous. I cannot tell you how excited I am that they don’t take all day. I’ve just started to feel comfortable working with yeast. I make at least 2 loaves of bread a week now, and the only thing that kills me is the rising time. It’s not quite long enough to leave the house and take the kids to the park, but it’s long enough that my 2 year old starts begging “park, park, park!”.
    Anyhow, I’m making butternut bisque and a salad with apples and mixed greens, and these rolls will just be perfect! Thanks so much for the recipe!

  • Hi! I just wanted to tell you I made your rolls tonight and my family loved them! Also, I referenced your blog/recipe in my new blog I’m working on. I made my rolls with whole wheat flour, healthy and yummy! Thanks!

    • Thank you for the link-love, Celeste!

  • Jennifer

    Thanks so much for this. I am making them now! They look so soft and delicious and I have been looking for a soft easy dinner roll without having to use the pre-packaged or wait days in the fridge!

  • LaVada

    I was wondering what is the verison for making this receipe as sweet rolls?

    • I don’t have a sweet rolls version to this recipe. But I do have a Buttermilk bread recipe that I use to make Cinnamon Raisin Bread. I know of an outstanding Sticky Caramel Rolls recipe in the book Artisan Bread in Five Minutes a Day that will rock your world. I’ve never republished it here, but you can always pick up a copy of the book through my Amazon link on the right side bar, back up towards the top of this page.

  • Anna

    I’m new to making bread, but this recipe seemed easy enough. Well, I guess not for me. I have tried it 2 times and both times they come out solid as a rock. I have no idea what I’m doing wrong. The only thing I can think of is that I’m not letting the yeast rise enough or am not preparing the yeast correctly. I am following directions exactly as written. Any ideas?

    • Is the yeast fresh? Did you notice the bread rise?

      • Anna

        I figured out the problem. The first TWO times I tried it I got the milk way too hot. Now that I figured out the basics of bread baking there are yummy rolls in the oven as I’m typing. Hopefully they come out nice and fluffy.

        • YEAAAH, Anna!!!

          I’m so glad you figured it out. Do you have a copy of Artisan Bread in Five Minutes a Day? It’s my favorite bread book. It makes me look like I’ve been baking all my life. I’ve never baked a bad loaf.

          • Steph

            Mine are not working…2 times and they are heavy and doughy…what am I doing wrong?

  • omgosh, I just made these rolls for TG, they were sooo easy and delicious! Best bread I’ve ever made. Thanks for the recipe!

  • Wonderful recipe and so easy! I put these in the oven after the turkey was taken out and by the time the turkey was rested and carved, the rolls were ready! They were so delicious — and not much beats piping hot dinner rolls with melted butter brushed on the tops. Yum!

  • Lisa

    These buns were quick and easy and really good but I found my rolls came quite yeasty tasting. Is that the recipe or did i do something wrong?

    • I’m not sure what you mean by “yeasty tasting”, Lisa. Because they are a yeast roll, they should have some flavor and aroma of yeast. But are you trying to say that there was too much yeast flavor?

  • Leigh Ann

    WAS WONDERFUL! Loved from start to finish time! Didn’t have the coarse salt, but they still very yummy! Served them with your italian meatball recipe that were smothered in brown gravy, then over rice. My family loves me so much right now ha! Thanks so much!

  • AnnieP

    Thank you so much for dinner roll recipe. I just made them and I am in love. I would love to have any other recipes you might have.

    thank you

  • caroleH

    I have been using this dinner roll recipe for a couple months now. I love the no-kneading requirement, although I do just a little bit out of habit! What you can also do with this recipe, as with other roll recipes, is change it up a little bit. One time I separated the dough into twelve pieces, rolled the dough long enough to knot it, and made italian rolls with garlic butter, they turned out great! I find that I need just a hair less than 3 cups of flour, or else the dough doesnt rise well for me.

    • Oh, Carole, I like your idea of the garlic knots. I’m going to try that! Thanks!

  • Kim

    New to all bread making and attempted these for the first time tonight..they were a huge hit with the entire family and my 12 yo even pitched in to help form them…they went great with the spaghetti !!!

    • YEAAAH! That is awesome, Kim! You’re so lucky to have kitchen help, too. If you ever have questions, holler for me anytime.
      Thank you for taking the time to let me know how the recipe worked out.

      Your friend,

  • Birdie

    It didnt rise??, i think i might of used to hot water?? why not? all the other comments mae this recipe sound fool proof 🙁

    • Hi Birdie! Hot water kills the yeast. You must use lukewarm water, no warmer than 110ºF or 43ºC. Try again.

  • Deana

    Ohhhh…soooo good 🙂 The first time I made these i used the ABM to prepare the dough also, i think i made the balls a little too big, which resulted in a longer bake time which made them a bit to hard…this time i prepared EXACTLY to the recipe and turned out AMAZING! I mixed garlic powder and italian seasoning in with the melted butter and brushed them before AND after they baked, then sprinkled them with Parmesian cheese ohhh so yummy! Will most definitly make these again and again! Thank you!

    • OH YUM! Deana, you made my mouth water when you mentioned melted butter with garlic powder, Italian seasoning and Parmesan cheese. OH! My stomach just now. I need to make these your way!

  • Michelle

    I just found these and didn’t have time for the long rise time in my normal yeast rolls… I really am excited about these and they smell so good.. Thank you so much for this recipe..
    I will for sure be making them again …

    • YEAHH! THank you, Michelle!

  • Hi,

    Just found your recipe and can’t wait to get home from work to try them. If they work as all the comments I have read states… they will be Thanksgiving bound in my home.

  • I have made these several times with all purpose flour and they are wonderful!!! I am going to try them with whole wheat next.

  • Autumn

    Let me first say that I always buy packaged baking products (biscuits, pizza dough, brownies, cookies, etc.) I’m always so afraid that I won’t be able to make it taste right if I do it from scratch. The last time I baked anything from scratch, I was 8 and made cookies with my mom (sad, I know).
    Anyway. I began couponing and scored an awesome deal on flour. I make homemade tortillas so it gets put to use but we are in the process of moving houses and so I don’t have all my pantry items or fridge items and needed rolls for dinner. I stumbled across this via a google search.
    I was petrified yesterday reading some of the issues about the yeast and the milk being too hot, etc. I bought my first strip of yeast this morning, came home and got to work. I forgot salt and only used three cups of flour (the extra 1/2 cup would have been too much) and they are awesome!
    I’m quite impressed with myself and so thankful. Here’s to hoping my dh thinks likewise!

  • Kelli

    I am 40 years old and have been married with kids for 20. Yesterday I made my first loaf of bread from scratch. It turned out ok. A little dense. Tonight I went looking for a dinner role recipe and found yours. I whipped it up in no time, let it sit for 45 mins and after struggling with the sticky dough, managed to get them in the oven. OMG! They are so wonderful. My husband loved them. I can’t believe I finally have a dinner role recipe that I can make and feel good about. We have about 40 people at TG so I am not sure I could pull off making enough of these to feed that many, but I am going to try because I love them. Thanks for sharing this recipe all those years ago. I am glad I found it. Wonderful.

  • Autumn

    They were a big hit at dinner tonight! I made 21 and had 8 left! YAY!! I will now be making homemade dinner rolls for my family for dinners ?

  • Kelli

    I don’t think I will ever buy store bought again. They were delicious! I warmed a couple up this morning and drizzled Honey on them and oh my they were great. The only reasy I even had any left is because my kids were not home for dinner last night. When my daughter got home and tried one, she did not believe that I made them from scratch. My sister and i are going to have a trial run of TG dinner this coming Sunday and I am going to make these to see if they pass the test of my picky sister and her bread loving husband. I can’t wait. Now I just need a better bread loaf recipe. the one I tried was too dense. Do you think this recipe could be used for loaf break?

  • Sarah

    Thank you, thank you!! I’ve been trying to make a roll for 3 days now. I finally gave up on the recipe I was working with that required 2 seperate proofings, kneadings and punching. This was super quick and easy. LOVE IT!!

  • You are welcome, Sarah! I just made a batch using whole wheat flour and they are SO GOOD! At the same time, I videoed the process for others to watch how simple it is to make these great tasting rolls. The Dinner Roll Dance is bound to catch on, I just know it.

  • Stephanie

    I don’t have such a big muffin pan… Just a six count one. Is there any way to make with a 9″ cake pan or cheap pie pan?

  • khaylas granny

    i am about to try t he recipe today and i was wondering the flour needs to be sifted ? and if so before or after measuring ?

    • It’s always good to sift before you measure flour in all baking recipes. These days it seems that step is left out for fear of making the recipe seem complicated, but it really should be a good baking habit. Scooping out of the container picks up too flour. If you don’t have a sifter, stir the flour around with your hand then lift a handful of flour out and sprinkle it into the measuring cup. Use the flat edge of a knife or nearest utensil to level off the measuring cup.

    • Matt

      The ideal way to measure flour is to weigh it with a digital scale, in grams. But honestly, who outside of a professional kitchen does that? What Jill said, to stir the flour, scoop it by hand into the cup, like she does in the video above, and scrape it even (NEVER pack it down!) will get you pretty consistent results.

  • Matt

    I just found this in my quest for bread recipes, and I’m definitely going to try them out, using my new food processor for all the work. Since I’ve got a good pasta recipe (and rollers for the Kitchenaid, yay!), once I fill out a decent list of basic bread doughs, I’ll be set. I have a feeling these rolls will go quite nicely alongside a moist turkey and my famous (at least among family) pumpkin cheesecake.

    • Matt

      Well, as an update, I made a batch, and they turned out fabulous! I have a feeling my extended family is going to be quite happy that I was the one chosen to bring dinner rolls for Thanksgiving this year, hehehe.

      • YEAAAH! That’s what I was hoping, Matt!

  • Lisa

    I’m going to try these this weekend. Can buttermilk be used instead of regular milk?

    • I’ve never tried buttermilk, but I bet it would be delicious!

  • Twanna

    Can you make these ahead of time and freeze?

    • I’ve never tried it, Twanna. Has anyone else?

  • Jasmyn

    OMG, I am in LOVE with this recipe and will try it tonight. I grew up eating this kind of roll but it had butter at the bottom. We called them butter rolls. Any suggestions for adding butter to the bottom? Should I use margarine, unsalted butter? Please HELP.

    Thank you for this WONDERFUL recipe that I’ve been in search of for years.

  • Alli

    Does it matter what kind of milk (whole, 2%, skim)? I drink skim and was just wondering if I needed to get something different. What about oil (vegetable, canola, EVOO)?

  • Use your skim milk, it will work out just fine.

  • Ang

    I have never made any type of bread or rolls and have been scared to death to try. But 2 of my boys have been diagnosed with celiacs disease and I need to try to make hings for them now! We haven’t found a good dinner roll yet. So I am excited and nervous to make these for them using gluten free flour!! I am making them for thanksgiving so I will try a batch first tomorrow!! Love that this recipie looks easy!!

  • Carolyn

    Test batch in the oven AS WE SPEAK 😉 smells delicious and can’t wait to try them!!! It’s def taking the full 15min to become golden brown….

    • Awesome, Carolyn! I whipped up some dough and stuck it in the icebox to rise. My plan is to get the dough out tomorrow, separate it out into the muffin pan, and back it up. I’ll let you know if it turns out alright.

    • Awesome, Carolyn! I whipped up some dough and stuck it in the icebox to rise. My plan is to get the dough out tomorrow, separate it out into the muffin pan, and bake it up. I’ll let you know if it turns out alright.

  • Michele Rose

    Hi Jill, I just joined your site and I found these rolls. I decided to make them today on Thanksgiving Day for the first time. I watched your video. What a great help! They turned out perfect! It made 12. I used 1/2 white and 1/2 whole wheatflour. I wanted to try all whole wheat but was worried they would come out too dense. My husband and 14 year old son loved them and want me to make thses every TG from now on and at Christmas too!!! Thank you! Thank you! The salt on top was sooooo good and we didn’t even need butter! I did the dinner roll dance too 🙂

    • LOL! I LOVE IT! You did very well to use 1/2 all-purpose, 1/2 whole wheat for the first time out. I’ve learned not all whole wheat flours give the same baking results. Recently, I’ve started using King Arthur’s Whole Wheat Flour. It’s much finer in texture that generic, Gold Medal whole wheat. It’s even finer than whole wheat pastry flour. If you ever run across a bag of King Arthur, give it a try. I have been using it in our pancakes and other muffin recipes. No one in my family has even noticed the switch.

      Thank you for being a supportive friend, Michele. You are a blessing!

  • Michele Rose

    Great tip on the wheat flour. I have Bob’s Red Mill Whole Wheat Pastry flour. I wonder if that would work. I’ll look for the King Arthur. Thank you! I will be adding these rolls to my Christmas dinner now.

    It sure would be great to have a stuffing/dressing recipe. I’ve only used Stove Top from the box. It is yummy but want something homemade. Something I can bake in the oven and without meat. My husband likes the turkey loaf for the Holiday dinners. Precooked and easy to warm up since my son and I don’t eat meat. He only eats meat for the Holidyas. I’m trying slowly to add homemade dishes to my Holiday dinners. So far I have your delicious rolls which I added this TG. Last year I added homemade apple pie with apples from our tree. Now just need the dressing. what do you do for dressing?

  • Shelli Aga

    I made your rolls for Thanksgiving this year and they were divine! Definitely dinner roll dance worthy!! My whole family got to see the dance! lol! I also whipped up a second batch of dough and made homemade cinnamon rolls for breakfast on Thanksgiving. They were heavenly! I had always been intimidated by making homemade bread, but not any longer. I will be making these every year. I also wanted to mention that I had no mixer at my mother-in-laws and just mixed by hand. They still turned out deliciously light and airy. I can’t wait for Christmas to get here so I can make them again. Thank you so much for the recipe!

  • Peter

    This recipe was the missing link to my holiday menu. Thank you very much!

  • Peter

    The other might I made these rolls to accompany a 4lb top round roast cooked in the oven with potatoes and carrots in a crock pot.

    I used 3 cups of flour, but 3 1/2 cups would have been better.

    What I did differently. I used my Oyster bread maker to make the dough. It has a 90 minute dough cycle. Wet ingredients first, then dry, add yeast, go make dinner. After removing the dough from the bread machine, I kneaded the dough, as suggested, before making the balls and filling the pan. Baked at 400 until golden on the top, about 18 minutes.

    The rolls were mildly dense but moist and not hard. They had a nice light brown crust and a soft center. My mother said they tasted better than the store bought rolls we usually consume. The salt and butter topping was wonderful. The rolls separate into 3 perfectly bite sized pieces.

    I didn’t allow the dough balls much time to rise before baking, I am curious how fluffy I can make them if I give the rolls some time to rise.

    Thank you Jill

  • Peter

    I forgot to mention, I used King Arthur’s unbleached bread flour. I always use KA flours for all my bread making.

  • Denise

    I just found this recipe and can hardly wait to try it tonight!!

    • Awesome! Let me know how they turn out, Jacqueline.

    • AWESOME! Thank you, Pamela! I’m so glad the recipe worked out for you. Holler anytime you need help in the kitchen.

  • tiffany

    Wonderful recipe first time making yeast rolls and they were easy and yummy thanks for the recipe

    • I’m so glad you liked the rolls, Tiffany!

  • Made these the other day and my family loved them! Tonight I am adding in some green onion and cheddar cheese. Can’t wait for them to come out of the oven.

    • That sounds REALLY good, Troy. Let me know how they turn out and how much your used. I might want to try your version. 😀

    • About how much onion and cheese did you add?

  • Sarah

    Made these and they were delish! Changes: used instant yeast, kneaded by hand for 5 minutes and used barely 3 cups of flour. I live at 4,500 ft too. 🙂

  • DJ de Anda

    Trying this out for the fist time, never ever made bread or rolls homemade. Crossing my fingers it works. 🙂

  • Hi Guys, has anyone ever used corn flour for these? I have a celiac guest coming over for Xmas… Help!

    • I don’t know anything about corn flour, but Bob’s Red Mill has a GF All Purpose Flour use can use.
      Call your local health & grocery stores to see if they have any on hand.

  • Joseph W Nixon

    That’s a pretty text book ad hominem attack.

  • Suzette

    Can you use coconut milk or soy milk in place of the regular milk the recipe calls for?

    • Oh certainly, Suzette! Back in the day when I made the video, I was not living the whole food plant-based lifestyle. Today, I still use this recipe and substitute with unsweetened plain soy milk, and vegan margarine.
      I haven’t changed the recipe to be more specific because not everyone who comes to Simple Daily Recipes is in the same place.

  • Suzette

    I did my trial run on these an hour ago. They turned out amazing! My husband did “The dinner roll dance” while eating one in our kitchen! I was so nervous baking homemade rolls for the 1st time, what a success! I used organic coconut milk & organic coconut sugar instead. Just as awesome! My daughter said they looked like the bad for you store bought ones, but truly good for you! Hoping the guests on Thanksgiving enjoy them as much as me.;)

    • AWESOME!! Suzette, I’m so glad to hear the recipe is a success for you and your family. I haven’t tried coconut sugar, yet. I’ve been using evaporated cane juice sugar. Does coconut sugar taste like coconut?

  • Suzette

    The coconut sugar doesn’t taste at all like coconut. It tastes like brown sugar. When using the tbs in the roll recipe you can’t tell the difference between it and granulated sugar. Thank you so much again for the wonderful tasty & healthy recipe. My very first roll recipe was a success! 😉

    • You’re welcome and thank you for sharing about the coconut sugar. Next time, I’m at Whole Foods, I’m going to pick some up to try.

      Have a wonderful Thanksgiving, Suzette!

  • Sara

    I know I have made this recipe before and it was great! Last time I even froze them so I could just pop them in the oven when it was time…problem is I can’t remember if I baked them and then froze them and then just warmed them or if I just put them in the freezer before baking them…?? Any help?

    • Could you have parbaked them, let them cool, and froze them? Then, heated the oven and finished baking them off? I’ve not tried freezing dinner rolls. I’m totally going off what I’ve read from Artisan Bread in Five Minutes a Day.

      • Sara

        YES I bet that is what I did…you think instead of the 12-15 mins I should do like 10 mins and then let them cool and freeze? that sound about right?

        • THat’s what I would do. Shave 5-7 minutes off baking in the first round. Then use that same time to finish them off when you’re ready. Just like we do with frozen bread from the store.

  • Marcela

    They are so good and so easy! Thanks a lot!!!!! My daughter (11 years old) did the whole thing alone. She added grated asiago cheese and finely chopped fresh rosemary. I only helped her to melt the butter!!!! ahhhhhh superb!!!!

    • Tell your daughter, I think she’s AWESOME!
      You’re so blessed to have such talented help in the kitchen.