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Soft Dinner Rolls Recipe

Soft Dinner Rolls are the perfect companion to any main dish. There is nothing like fluffy, warm, buttery dinner rolls with honey butter or jam. This recipe is easy and approachable for any home cook – beginner and advanced alike! 

Soft dinner rolls on a tray with butter in the background

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Dinner Roll Recipe:

If making your own bread intimidates you, fear not! This recipe for homemade dinner rolls from my friend Natalya of Momsdish is totally within your reach. Follow these step-by-step instructions and you will soon be an honorary bread baker.

Whether you’re serving soup, a hearty bowl of chili, or your family’s favorite meatloaf, any menu is elevated by a good dinner roll. Keep this recipe in your back pocket and soon it will become second nature. 

If you’re ready to master soft, airy and buttery yeast rolls, let’s get started! P.S. They can be made ahead!

A pile of soft dinner rolls

How to Make Dinner Rolls?

Simply put, the process of making dinner rolls is split into three parts: preparing the dough, shaping the rolls and baking them. All you need is a very short list of ingredients which are pantry staples: milk, flour, sugar, yeast, salt, and butter. 

Ingredients for the soft dinner rolls.

Making the Yeast Dough:

Making a yeast dough is easier than you think. First, you will combine milk, melted butter, salt, yeast and sugar in your mixing bowl. Slowly incorporate the flour, taking care to scrape the sides of the bowl with a spatula as you mix. 

Once the dough starts to pull away from the sides of your mixing bowl, continue kneading the dough with the dough hook attachment on your Kitchenaid until it becomes less sticky (about 2 minutes). The kneading process releases the gluten from the flour and incorporates air into your dough. It is a crucial step that cannot be skipped! 

Step by step photos on making the yeast dough for dinner rolls

Can I Mix the Dough by Hand?

You can easily make homemade dinner rolls without a mixer. Mix the dough ingredients together in a large bowl using a wooden spoon or firm spatula. Once it comes together, knead with clean dry hands.

To knead, press on the dough with the heel of your hand, moving in a forward rolling motion. Rotate your dough ball and repeat several times (about 10-12 minutes). Prepare to work those arms! 

Shaping Dinner Rolls:

After kneading, you are going to oil a bowl and place your dough ball in it. Rotate the dough ball a couple of times, coating it in the oil. Cover the bowl with plastic wrap or a towel and allow the dough to rest and rise for about an hour. 

Once your dough has rested, remove the cover and punch down on the dough ball until the air is released. Remove the dough and separate it into 24 even pieces using a bench cutter tool

To shape the dinner rolls, take a piece and stretch the top of the dough down to pinch and seal it at the bottom. You can also roll the pieces into rounds on the countertop. Place dough rounds into a greased baking dish. Cover with a towel and let it rest for another 30-45 minutes.

Shaping of dinner rolls and them rising on a baking sheet.

Tips for Making Yeast Rolls Rise Faster:

Yeast is activated by warm temperatures and moist environments. If you are running short on time, here are a couple of hacks to make your dough rise faster.

  • When allowing your dough to rise in the oiled bowl, cover it with a towel dampened with warm water. Ring out the towel to make sure it is just damp and not dripping wet. 
  • Preheat oven to the lowest setting of 150˚F then turn the oven OFF, place your dough bowl into the oven over a towel and crack the oven door open with a wooden spoon. We use this method to make our Easy Cinnamon Rolls rise in half the time! 

Baking Dinner Rolls:

Bake your dinner rolls at 350˚F until golden brown (about 20-25 minutes). When the rolls come out of the oven, immediately brush them with melted butter. 

Dinner rolls in a baking sheet.

How to Keep Dinner Rolls Warm?

After baking, transfer your rolls to a serving dish or bowl and immediately cover them with a kitchen towel. This will trap the heat and keep your rolls warm. 

Freezing Dinner Rolls for Later:

For make-ahead, freezer-friendly dinner rolls, bake your rolls as directed. Allow them to cool completely and then place them in an airtight, freezer-friendly container. Thaw in the refrigerator or at room temperature, then reheat in the microwave or oven. If you freeze them the same day they are baked, they will keep their freshness when thawed. 

2 soft dinner rolls at room temperature ready for freezing

What to Serve with Dinner Rolls:

A holiday table isn’t complete without homemade dinner rolls. Serve these alongside your roast turkey, mashed potatoes and of course gravy for an unforgettable dinner. We also love to pair dinner rolls with: 

Soft Dinner Rolls Recipe

4.92 from 48 votes
Prep Time: 15 minutes
Cook Time: 20 minutes
Rising Time: 1 hour 30 minutes
Total Time: 2 hours 5 minutes
Dinner rolls on baking sheet served with butter

Irresistibly Soft Dinner Rolls are easy to make with just 6 ingredients. There's nothing like fluffy warm homemade dinner rolls. These are holiday-worthy!

Author: Natalya Drozhzhin
Skill Level: Easy
Cost to Make: $3-$5
Keyword: dinner rolls
Cuisine: American
Course: Side Dish
Calories: 115 kcal
Servings: 24 rolls

Ingredients

Instructions

  1. In a bowl, combine warm milk (~110F), melted butter, salt, sugar and yeast. Whisk everything together and let it sit for about 5 minutes.

  2. Pour the liquids into a mixing bowl, and add flour in small portions until the dough is no longer sticky. You’ll need about 4 cups of flour. 

  3. Knead the dough with the dough hook in a stand mixer for 2 minutes or knead by hand (10-12 min), then place dough in an oiled bowl. Cover it with a towel and let it rise for about an hour in a warm place. 

  4. Once the dough rises, remove it from the bowl and cut it into 24 even pieces. Shape each piece into a round shape and place them on an oiled baking sheet next to each other. 

  5. Cover the dinner rolls with a kitchen towel and let them rise another 30 minutes in a warm place until puffed then bake at 350F for about 20 minutes or until the tops are golden brown.

  6. Immediately brush tops with melted butter and set aside to cool to room temperature before serving.

Nutrition Facts
Soft Dinner Rolls Recipe
Amount Per Serving
Calories 115 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 2g13%
Cholesterol 7mg2%
Sodium 105mg5%
Potassium 50mg1%
Carbohydrates 20g7%
Fiber 1g4%
Sugar 4g4%
Protein 3g6%
Vitamin A 84IU2%
Calcium 21mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

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Natalya Drozhzhin

Natalya is a food blogger who founded Momsdish.com to make cooking easier. Growing up on a farm in Ukraine, Natalya was inspired by the amazing dishes that were prepared using simple ingredients. Natalya is most notably known for making cooking approachable for any person.

Read more posts by Natalya

Read comments/reviewsAdd comment/review

  • Bethany
    July 5, 2020

    These turned out perfectly! Thanks for the freezing instructions because otherwise I think we would have eaten all 24 over the weekend!

    Reply

    • Natasha's Kitchen
      July 5, 2020

      I am so glad you loved it, Bethany. Thanks for your great review!

      Reply

  • Odalis
    June 27, 2020

    Can I make the dough in a bread machine?

    Reply

    • Natashas Kitchen
      June 27, 2020

      Hi Odalis, I have not tested that in a bread machine to advise. If you experiment, let me know how you liked the recipe. Here’s what one of our readers wrote. I hope it helps “p.s. for your readers without a stand mixer: I don’t have one either: The dough is a gloppy mess when you first start kneading by hand but dust with just a very little flour at a time. And the kneading process itself will eventually evaporate the excess moisture too, like in a stand mixer””

      Reply

  • Nancy Smith
    June 23, 2020

    My dough was really sticky after adding the flour and kneading with the dough hook for 2 minutes. The rolls tasted great but weren’t soft and light. Next time should I add more flour and knead longer?

    Reply

    • Natasha
      June 24, 2020

      Hi Nancy, it could be either a difference in how the flour was measured (assuming you used the same kind of flour without substituting) and also it could be that the rolls just needed a little bit longer of a proofing period. If your room temperature is colder, the dough takes longer to rise and proof.

      Reply

  • SIMONE
    June 22, 2020

    awesome recipe….I used half white flour and half whole wheat and it was perfect.

    Reply

    • Natashas Kitchen
      June 22, 2020

      Thank you so much for sharing that with us Simone!

      Reply

  • konstantinos dinis
    June 22, 2020

    Loooooved them!Thank you

    Reply

  • Mich M
    June 18, 2020

    Thank you!! Made these last night and it was a superhit! Was my first time baking bread, so I was not sure how to cut the dough to 24 pieces – with help from some other video tutorials I managed to cut it to 20 pieces.
    I have a question: if I were to bake these right before dinner so it is hot and fresh, is it OK to keep it after the second proofing (step 5 of your instructions) for 4-5 hrs? what is the max number of hours it can be kept before baking?

    Reply

    • Natasha's Kitchen
      June 18, 2020

      So great to hear that your first time was a success. Good job and I hope you enjoy every recipe that you try!

      Reply

      • Mich M
        June 29, 2020

        Thank you for your response. Would you know the answer to my question asked in previous note?
        I have a question: if I were to bake these right before dinner so it is hot and fresh, is it OK to keep it after the second proofing (step 5 of your instructions) for 4-5 hrs? what is the max number of hours it can be kept before baking?

        Reply

        • Natasha
          June 29, 2020

          Hi Mich, I would not let them proof that long at room temperature. If they rise too much, they can seem dry when baked. It would be safer to bake them 4-5 hours earlier and then reheat them lightly in your oven.

          Reply

  • Ann
    June 17, 2020

    Hi! I made for the second time and it has come out amazingly soft. Do you know if I can make a loaf bread instead of rolls?

    Reply

    • Natashas Kitchen
      June 17, 2020

      Hi Ann, I’m so so glad you enjoyed this recipe! I have not tested that as a loaf but I imagine it could work! If you experiment, let me know how you liked the recipe!

      Reply

      • Ann
        June 18, 2020

        Hi Natasha! I decided to give the loaf a try and it actually turned out great just like the rolls. I used a 9×5 loaf pan. It seemed the dough was a bit big so I decided to form some rolls (made 9 into a square pan)…baked the loaf and rolls together using the same temp and time.

        Reply

        • Natashas Kitchen
          June 18, 2020

          I’m so glad you enjoyed that Ann!

          Reply

      • Ann
        June 19, 2020

        The recipe worked great with a loaf pan. I used a 9×5 pan and also managed to form 9 dinner rolls into a square pan. The bread turned out great!

        Reply

        • Natashas Kitchen
          June 19, 2020

          Thank you so much for sharing that with me Ann!

          Reply

    • Natasha's Kitchen
      June 17, 2020

      I haven’t tested that yet Ann but I imagine that will work. Please share with us how it goes if you do an experiment.

      Reply

  • Lisa
    June 10, 2020

    Love love these dinner rolls! I made slightly larger this time due to feedback – we need MORE! This recipe is a keeper!

    Reply

    • Natashas Kitchen
      June 10, 2020

      That’s so great! It sounds like you have a new favorite!

      Reply

  • Rashmi
    June 8, 2020

    Why my dinner rolls became hard the next day ? any suggestion

    Reply

    • Natashas Kitchen
      June 8, 2020

      Hi Rashmi, were they stored properly in a container? Also to better troubleshoot, was anything altered in the recipe?

      Reply

  • D. Morgan
    June 2, 2020

    I added a whole egg and hand an extra 1/4 cup of flour if needed. Sometimes I need it and sometimes I don’t. The egg adds richness and takes these rolls over the top. I have also used instant yeast at times by adjusting the wait time after kneading to at leastn10 minutes. Then form rolls and let rise again. Bake.

    Reply

    • Natasha's Kitchen
      June 2, 2020

      Thanks for sharing that with us! I’m glad it turned out great and thanks for giving this recipe an excellent review.

      Reply

  • Celeste
    June 1, 2020

    Can I use almond milk?

    Reply

    • Natashas Kitchen
      June 2, 2020

      Hi Celeste, without experimenting with almond milk or just water, I can’t make a recommendation for or against it. If you test that out, let me know how it goes.

      Reply

  • Rika
    May 28, 2020

    This recipe is superb, thank you so much! The bread very soft and fluffly. I’ve paired it with your crockpot chicken bbq. Love it!

    Reply

    • Natashas Kitchen
      May 28, 2020

      That’s just awesome! Thank you for that great review Rika!

      Reply

      • Lorraine
        May 29, 2020

        Hello Natasha,
        I love watching your videos there brilliant, Could anything be used instead of butter in bread/rolls recipes please, will it be just as nice and fluffy with a substitute
        Thankyou Lorraine

        Reply

        • Natasha
          May 29, 2020

          Hi Lorraine, I honestly haven’t tested anything else to make a recommendation.

          Reply

  • Barb
    May 28, 2020

    Hi Natasha,
    Love your recipes and I have successfully made numerous recipes.
    I made the soft bread rolls yesterday and they were really good the only thing I would like to change is the amount of sugar. I live in Australia and we don’t put as much sugar in our bread. If I reduce the amount of sugar will it affect the rising of the dough and change the overall the bread roll?
    Keep up the good work I am enjoying your videos.
    Stay safe and take care
    Barb

    Reply

    • Natashas Kitchen
      May 28, 2020

      Hi Bard, I haven’t tested that with less sugar. If you experiment please let me know how you like that.

      Reply

  • Ashwin
    May 26, 2020

    What would be ingredients required to make 50 Dinner rolls.

    Reply

    • Natasha
      May 26, 2020

      Hi Ashwin, you can scale the recipe up and down by clicking on the servings in the recipe card.

      Reply

  • mylene
    May 25, 2020

    yeast is in tablespoon, right?

    Reply

    • Natashas Kitchen
      May 26, 2020

      Correct.

      Reply

  • Rashmi
    May 15, 2020

    Thanks you for providing wonderful recipe , Dinner rolls came out just perfect

    Can i reduce the quantity to half so i can make small batch like 12 rolls ?

    Reply

    • Natashas Kitchen
      May 15, 2020

      Hi Rashmi, you sure can! Several of our readers have successfully.

      Reply

  • jodi berg
    May 9, 2020

    I LOVE this recipe, I made them today for the 3rd time. I’m baking them on a cookie sheet, but the bottoms get very brown and the tops are always pale. Any suggestions would be greatly appreciated!

    Reply

    • Natasha
      May 11, 2020

      Hi Jodi, make sure you are baking in the center of the oven, especially if your heating element is only at the bottom – they may brown more at the bottom that way.

      Reply

  • Sherene
    May 7, 2020

    Made these for the first time and must say they turned out great. They were really soft and fluffy. My family loved them. I will definitely be making them again.

    Reply

    • Natashas Kitchen
      May 7, 2020

      That’s just awesome!! Thank you for sharing your wonderful review!

      Reply

  • Sherene Morrison
    May 7, 2020

    Made these for the first time and must say they turned out great. They were really soft and fluffy. My family loved them. I will definitely be making them again.

    Reply

    • Natashas Kitchen
      May 7, 2020

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

  • Anneke de la Guerre
    May 6, 2020

    Truly amazing! Super soft and fluffy!!! Thank you

    Reply

    • Natashas Kitchen
      May 6, 2020

      You’re welcome! I’m so happy you enjoyed it Anneke!

      Reply

    • Sherene
      May 7, 2020

      Made them today. My family loved them. They were really soft and fluffy. Will be making them again

      Reply

      • Natasha's Kitchen
        May 7, 2020

        So awesome! I’m glad you enjoyed it Sherene.

        Reply

  • Kristyn
    May 3, 2020

    Can I just use water or almond milk?

    Reply

    • Natasha's Kitchen
      May 3, 2020

      Hi Kristyn, without experimenting with almond milk or just water, I can’t make a recommendation for or against it. If you test that out, let me know how it goes.

      Reply

      • Ainy
        June 23, 2020

        How to use instant yeast instead of dry yeast for this recipe ?

        Reply

        • Natasha
          June 23, 2020

          Hi Ainy, I haven’t tried this with instant but that should work. In step one, once the yeast is mixed in, you can skip the 5 minute waiting time since an instant yeast does not need the proofing period.

          Reply

  • May
    May 2, 2020

    I love this recipe! I’ve been looking for a soft and buttery dinner roll recipe and this meets expectations 🙂 Used a bread maker for this but because my bread maker is too small to take in the full measurements I reduced them to 3/4 and still turned out good! Thank you so much 😀

    Reply

    • Natasha's Kitchen
      May 3, 2020

      Hello May, thank you for sharing that with us. I’m happy to know that you enjoyed this recipe. I hope you love every recipe that you try!

      Reply

    • Charlotte E.
      June 17, 2020

      Thank You soooooooooooooooo much for this amazing recipie. They were so fluffy and soft and they turned out great! My Family couldn’t get enough.

      Reply

      • Natashas Kitchen
        June 17, 2020

        That’s just awesome! Thank you for sharing that great review with me!

        Reply

  • Adetayo
    May 1, 2020

    OMG, I tried this and it turned out absolutely perfect. Thanks

    Reply

    • Natashas Kitchen
      May 1, 2020

      You’re welcome! I’m so happy you enjoyed it!

      Reply

  • Nafeesa
    April 30, 2020

    This turned out WAY better than I expected!! My entire family loved it! Thank you!!!

    Reply

    • Natasha's Kitchen
      April 30, 2020

      You are so welcome, I’m glad that your family loved it!

      Reply

  • Noreen
    April 26, 2020

    OMG! webbed this! This is so DELICIOUS! Natasha, I wonder if these can be a slice bread style and just put on a loaf pan? how much time in the oven typically loaf bread takes? Your receipts are incredibly easy my 13 year old has not failed any thing especially she’s a beginner baker. Keep up the great job

    Reply

    • Natashas Kitchen
      April 27, 2020

      Hi Noreen, I’m so so glad you enjoyed this recipe! I have not tested that as a loaf but I imagine it could work! If you experiment, let me know how you liked the recipe!

      Reply

  • Jessica
    April 19, 2020

    Natasha, Thank you for a delicious receipe!! First time making these and they were wonderful!! I’ve never used yeast before. I love all your recipes.

    Reply

    • Natasha's Kitchen
      April 19, 2020

      Thanks for your great feedback, Jessica! So glad to now that your first time trying this was a success.

      Reply

  • Heather Romen
    April 19, 2020

    Hi Natasha! I’ve been using this recipe since last week. And I baked almost 8 times. The taste ‘s good but I can’t achieve the smoothness and golden brown at the top. Hope you can help me. Thank you!

    Reply

    • Natasha
      April 20, 2020

      Hi Heather, are you brushing with melted butter at the end? Also, make sure they aren’t too low in the oven – I would bake on the center rack for even coloring. I hope that helps.

      Reply

  • Amy
    April 18, 2020

    I made these today they are so yummy. Thanks for the recipe!

    Reply

    • Natashas Kitchen
      April 18, 2020

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

  • Michelle
    April 15, 2020

    These were super easy to make and came out nice. They were kind of bland for our family’s taste so I will use salted butter next time.

    Reply

  • Pamela Manogue
    April 14, 2020

    I made these rolls for Easter but made them as hamburger buns for ham sandwiches. They were loved by my guys!! Three days after I made them, my husband had one with his chili and said it was still aweskme!!! He said he would say 4 of them at once if he wasn’t already full!! Very addicti

    Reply

    • Natashas Kitchen
      April 14, 2020

      That’s so great! It sounds like you have a new favorite, Pamela!

      Reply

  • Bonnie
    April 12, 2020

    Natasha I have made a number of recipes and they have all been fantastic. Made the buns today for Easter dinner and they were amazing and so easy…thank you.

    Reply

    • Natasha's Kitchen
      April 12, 2020

      That’s awesome, Bonnie. So great to hear that you have loved the recipes that you tried so far. Thank you for your wonderful review!

      Reply

  • Lynn
    April 12, 2020

    Hi, just wondered if anyone has tried these using a bread maker. I plan to try soon!!

    Reply

    • Natashas Kitchen
      April 13, 2020

      Hi Lynn, I have not tested that in a bread machine to advise. If you experiment, let me know how you liked the recipe. Here’s what one of our readers wrote. I hope it helps “p.s. for your readers without a stand mixer: I don’t have one either: The dough is a gloppy mess when you first start kneading by hand but dust with just a very little flour at a time. And the kneading process itself will eventually evaporate the excess moisture too, like in a stand mixer.”

      Reply

    • Kathy
      April 14, 2020

      I did try to use my bread maker… since the recipe was larger than my bread maker calls for when it stirred it, the top didn’t mix in. I took the batter out and mixed it by hand and then put it back into the bread maker. it work well after that. Once it completed stirring and rising I squeezed out the rolls and then baked them in my oven. Everyone loved them. So Yummy

      Reply

  • Leslie Stewart
    April 11, 2020

    Hi, I don’t have whole milk on hand. Can I substitute with 2%?

    Thank you!

    Reply

  • Mike
    April 11, 2020

    Can you use regular salted butter? Thanks

    Reply

    • Natashas Kitchen
      April 11, 2020

      Hi Mike, we prefer unsalted but that may work.

      Reply

    • Misty
      April 12, 2020

      did you try it with salted butter?that’s all i have on hand and wanted to make these today.

      Reply

  • Karen
    April 11, 2020

    these are so soft, fluffy and delicious. however, i can still smell the yeast on my dinner rolls after baking. can you give me advise not to have the smell of the yeast on my next try?

    Reply

    • Natasha
      April 11, 2020

      Hi Karen, I haven’t had that experience but since these are yeast rolls, I suppose if you are very sensitive to the aroma of yeast, you would smell it in any yeast-based dough. Did you make sure to let the yeast proof for 5 minutes in the first step?

      Reply

      • Karen
        April 12, 2020

        i used instant yeast. maybe your right, that im just sensitive to the aroma, or it did not rise well because i did not use bigger bowl?, or i placed it in too hot area(i put it inside the microwave, closed door)? but nonetheless, i really love the outcome and enjoyed eating it. And oh! it is on it’s 2nd day and still soft. I will definitely try this again.

        Reply

        • Camille C
          May 21, 2020

          Can I use rapid rise instant yeast? Thanks!

          Reply

  • Sharon Kielbasa
    April 10, 2020

    Only have packets. Should I use more than 1? Would hate to mess this up. They look great.

    Reply

    • Natashas Kitchen
      April 10, 2020

      Hi Sharon, it would depend on how much is in each packet.

      Reply

      • Sabrina
        April 10, 2020

        Hello, I am interested in making these buns however I don’t have a thermometer to measure the temperature of the milk; do you have any recommendations on how to ensure the right heat without the thermometer?

        Reply

        • Natasha
          April 11, 2020

          Hi Sabrina, It should feel warm to the wrist – it’s about the same temperature as is recommended for a baby’s bath water if that helps.

          Reply

          • Simply Sangee
            May 9, 2020

            Is the year measurements in tbsp or tsp ?

          • Natashas Kitchen
            May 9, 2020

            Hi, if you’re referring to the yeast, we used “1 1/2 tbsp” tbsp. I hope that helps.

        • Coreen
          April 12, 2020

          Hi! Is the recipe meant to read 1 1/2 tsp yeast instead of 1 1/2 tbsp yeast?

          Reply

  • Edith Cansino
    April 8, 2020

    Dear Natasha

    How would you go ahead and work with instant yeast instead of the yeast you stated??

    Reply

    • Natasha
      April 8, 2020

      Hi Edith, I haven’t tried this with instant but that should work. In step one, once the yeast is mixed in, you can skip the 5 minute waiting time since an instant yeast does not need the proofing period.

      Reply

      • Edith
        April 8, 2020

        Thanks Natasha- following you from Belize, Central America!!

        Reply

  • Marge
    April 4, 2020

    Hi Natasha! Can I make these with instant yeast? How much instant yeast should I use? Thank you!

    Reply

    • Natashas Kitchen
      April 4, 2020

      Hi Marge, I haven’t tried this with instant but that should work fine still to use instant yeast. In step one, once the yeast is mixed in, you can skip the 5 minute waiting time since an instant yeast does not need to be proofed. Let me know how you like the dinner rolls!

      Reply

      • Ag
        April 11, 2020

        No eggs?

        Reply

        • Natashas Kitchen
          April 11, 2020

          No eggs! That’s right!

          Reply

  • Mateus Siqueira
    April 3, 2020

    Best recipe ever! I loved them.

    Reply

    • Natashas Kitchen
      April 3, 2020

      Isn’t it the best! Thank you for the wonderful feedback!

      Reply

  • Sarah D'Emanuele
    April 3, 2020

    Just made these! I was reaaallllyy worried about final result as I’ve never made bread before and the yeast I had on hand was the powdered 7g sachets but they turned out amazing! They overcooked a little at the bottom but I’ll fix that next time! I also had to add around 1 cup more of flour for some reason :/ But lovely! Thank you!

    Reply

    • Natashas Kitchen
      April 3, 2020

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

  • Helen
    March 30, 2020

    These are lovely and soft but very sweet. I’m going to try these again but with less sugar and more salt. To stop the salt from killing the yeast I’ll mix it in with the flour instead of with the wet ingredients in the beginning. I find with most recipes that I have to tweak them for my own taste but thank you so much for the inspiration and such clear instructions.

    Reply

    • Natashas Kitchen
      March 30, 2020

      I hope you love it. Thank you for sharing that with me, Helen!

      Reply

  • Juliya
    March 30, 2020

    Can this recipe be used for baked pirojki with meat or potato filling?

    Reply

    • Natashas Kitchen
      March 30, 2020

      Hi Juliya, I haven’t tested that to advise. If you experiment, let me know how you liked the recipe.

      Reply

  • Selle
    March 29, 2020

    Love your recipes Miss Natasha!
    I’ve been meaning to bake dinner rolls but I don’t have yeast and stores here are closed. Could I still make this with baking powder instead or anything that you suggest?
    Thank you and stay safe!

    Reply

    • Natasha
      March 30, 2020

      Hi Selle, unfortunately, I haven’t tested this with baking powder but it would give this a significantly different texture.

      Reply

  • marinela robu
    March 29, 2020

    hello
    can i let sugar out ?

    Reply

    • Natasha
      March 29, 2020

      Hi Marinela, the sugar adds flavor and helps activate the yeast. I haven’t tested this leaving out the sugar.

      Reply

  • Merlene
    March 29, 2020

    Hi can I put it in oven for 20 minutes at 180…

    Reply

    • Natasha
      March 30, 2020

      Hi Merlene that is correct if you are measuring as 180 degrees Celcius which is equal to 350˚F.

      Reply

  • Monique
    March 29, 2020

    Oh my the smell…1st try. It was a hit. Half was gone in a few minutes. My go to recipe. Thx Natasha

    Reply

    • Natasha's Kitchen
      March 29, 2020

      You’re welcome! Glad you enjoyed it.

      Reply

  • Judi
    March 28, 2020

    My husband baked this tonight and it turned out really good. This recipe is a keeper.

    Reply

    • Natashas Kitchen
      March 29, 2020

      That’s just awesome!! Thank you for sharing your wonderful feedback!

      Reply

      • Nafeesa
        April 30, 2020

        This turned out WAY better than I expected!! My entire family loved it! Thank you!!!

        Reply

        • Natasha's Kitchen
          April 30, 2020

          That’s awesome! Thanks for sharing that with us and for giving this recipe an excellent feedback.

          Reply

        • Natashas Kitchen
          April 30, 2020

          I’m so glad you enjoyed it!

          Reply

  • Bernadette
    March 28, 2020

    I come from parents who were professional bakers. They had three bakeries and people waited out the door to come in in the morning. But I have to say , I’m totally impressed with this recipe. The rolls are just delicious, soft , tender but yet have body. I got 19 out of the recipe not 24 and they were perfect. My grandkids loved them. Thank you.

    Reply

    • Natashas Kitchen
      March 28, 2020

      Wow! Thank you for that great & thoughtful review, Bernadette! I’m so glad you enjoyed it!

      Reply

  • Marie
    March 26, 2020

    Has anyone substituted the flour with Gluten Free flour instead for the Soft Dinner Roll Recipe?

    Reply

    • Natashas Kitchen
      March 26, 2020

      Hi Marie, I haven’t tested this as a gluten-free recipe so I won’t be able to provide any suggestions for additional modifications.

      Reply

    • Stephanie
      April 13, 2020

      I just did yesterday with an all purpose GF flour and my rolls were hard as rocks. Still tasted fine. I’ve been trying to figure out what went wrong. I also used instant yeast.

      Reply

  • Alicia
    March 26, 2020

    Hi Natasha, can i use castor sugar instead? thanks

    Reply

    • Natasha
      March 26, 2020

      Hi Alicia, I haven’t tested that but I think it could work fine. I don’t see why not. I hope you love the dinner rolls!

      Reply

  • Lynne
    March 20, 2020

    Can this recipe be cut down by half?

    Reply

    • Natashas Kitchen
      March 20, 2020

      That should work, Lynne. Several of our readers have reported great results halving it.

      Reply

  • Brittany Vella Rupert
    March 14, 2020

    These are seriously the best dinner rolls! The recipe is so easy with simple ingredients. My family went crazy over them. I will certainly be making them again. Thank you Natasha for this! My family now thinks I am Betty Crocker thanks to you 🙂

    Reply

    • Natasha's Kitchen
      March 14, 2020

      You’re so welcome! It makes me so happy knowing that you were able to make something great for your family. All the best!

      Reply

    • Ruth Allan
      March 21, 2020

      Thank you very much for the recipe. I don’t have dry yeast. Can I use instant yeast? If yes what amount of instant yeast can I use for this recipe.

      Reply

      • Natashas Kitchen
        March 21, 2020

        Hi Ruth, I haven’t tried this with instant but that should work fine still to use instant yeast. In step one, once the yeast is mixed in, you can skip the 5 minute waiting time since an instant yeast does not need to be proofed. Let me know how you like the dinner rolls!

        Reply

  • Sandhya Venkatesh
    March 7, 2020

    Hi Natasha, Tried the dinner rolls. Was very easy to make. Turned out very soft and fluffy.

    Reply

    • Natasha's Kitchen
      March 8, 2020

      So glad it was a success! Thanks for the great review too.

      Reply

  • Jen
    February 19, 2020

    Hi Natasha!

    I have made these rolls several times and they always come out amazing. The only issue I have been having is getting the rolls to be a uniform size. Do you have any tips on how to measure the dough before you form them? Thanks!

    Reply

    • Natashas Kitchen
      February 19, 2020

      Hi Jen, I normally eyeball it while cutting the log of dough. Maybe our readers have some great times for us?

      Reply

      • Judith Rehak
        February 23, 2020

        Eat the big ones first! 🙂

        Reply

        • Natasha's Kitchen
          February 24, 2020

          Thanks for the nice feedback, Judith!

          Reply

    • Colette
      March 14, 2020

      I eyeball also, but cut the dough ball into four pieces then each 1/4 into thirds.

      Reply

      • Colette
        March 14, 2020

        I should clarify. I make a half recipe which would be only 12 rolls.

        Reply

  • Anjum
    February 2, 2020

    Hi natasha . Should we preheat the oven before baking

    Reply

    • Natashas Kitchen
      February 3, 2020

      Hi Anjum, yes, the oven should always be preheated first. Great question.

      Reply

      • Anjum
        February 4, 2020

        Thanks😊

        Reply

  • Cindy
    January 16, 2020

    Easy recipe, they turned out great. Highly recommend

    Reply

    • Natashas Kitchen
      January 17, 2020

      Thank you for the wonderful review!

      Reply

  • Rubi Burlage
    January 2, 2020

    Hi Natasha: I seem to be the only one here who is not able to get this right. My rolls were flat, dense and not airy at all. Do you have a video ? I wonder if I am not forming the rounds correctly. The dough rises fine. Just not airy or fluffy UPON FINISHING. kinds flat and dense. Also used half and half and 2% in equal proportions because I didn’t have whole milk. Is that the problem

    Reply

    • Natasha
      January 4, 2020

      Hi Rubi, did you possibly use too large of a pan? It helps with the rise if they are touching once they rise and bake up. The milk should have been ok. Also, did you make sure the yeast did not get overheated (not above 100˚F) while rising? Putting them in too hot of an oven for a quick rise could deactivate the yeast.

      Reply

  • Hayzell W.
    December 31, 2019

    I made these tonight, and received so many compliments. The honey butter with these rolls are out of this world. Thank you so much for sharing this recipe!

    Reply

    • Natashas Kitchen
      December 31, 2019

      You’re welcome! I’m so happy you enjoyed it!

      Reply

  • Michelle
    December 24, 2019

    I made this dinner rolls tonight! It was so good! Although I used rapid yeast instead…since that’s all I have in my kitchen! Your recipes never failed me! Thank you Natasha! Merry Christmas!!!❤️

    Reply

    • Natasha
      December 25, 2019

      Oh that’s wonderful! I’m so glad you had great success with the rapid rise yeast. Did you change anything in the process or just make the rolls the exact same way as stated in the recipe?

      Reply

      • Michelle
        December 25, 2019

        I follow your recipe. The instant yeast works perfect! It actually rises well! I did mentioned you on my instagram so you can see how it turned out :-). It is soft and tasty! I have always love your recipes! So easy to follow! And Oh I made your Lasagna to go with the rolls! My hubby loves the cheese’s on it! Our Christmas Eve was one of the best we had (nothing beats home cook meals) :-). Thanks Natasha!!!

        Reply

        • Natasha
          December 25, 2019

          Thank you so much for sharing that with me! I sure appreciate it.

          Reply

          • Tina
            April 5, 2020

            I am making these rolls to go with my chowder tonight. Can I use a food processor to mix the dough? Not experienced in baking as you may be able to tell.

          • Natashas Kitchen
            April 6, 2020

            Hi Tina, I haven’t tested that in a food processor to advise. If any of our readers have we’d love to know how that worked out for you.

  • Rosie
    December 1, 2019

    These rolls turned out great! This was the first time I have tried making homemade yeast rolls and never thought it could be this easy. They actually reminded me of my childhood favorite, Chinese Cocktail buns. This might be a good base recipe for me to experiment with to make Chinese buns. Thank you Natasha!

    Reply

    • Natashas Kitchen
      December 2, 2019

      You’re welcome, Rosie! I’m so glad you enjoyed that.

      Reply

  • Beth A Williams
    November 29, 2019

    If you are searching for the ultimate homemade yeast roll…stop here!! I have made rolls for years I have always used the same recipe. However, the rolls turned out denser and heavier than I really desired. This year, I found this recipe and decided to try something new for Thanksgiving.
    The rolls were easier to make, and I could tell from the dough that they were much lighter. My family loved them, so did I. My husband actually said that they were the best part of the meal this year.

    Reply

    • Natashas Kitchen
      November 29, 2019

      That’s so great, Beth! Thank you for that awesome review!

      Reply

    • Barbi
      January 17, 2020

      1 1/2 TABLESPOON of yeast to a 4 cup flour recipe? Wow, that is 2 packets, right? Seems like a lot.

      Reply

  • Nat
    November 28, 2019

    Can I give more than 5 stars to this recipe?
    Thank you Natasha, I made delicious light, soft, puffy dinner rolls!

    Reply

    • Natasha
      November 28, 2019

      You’re so nice and I’m so glad you loved the dinner rolls. Thank you for the amazing review. Did you try the honey butter? yum yum!

      Reply

  • Bobbie Thomas
    November 28, 2019

    Could gluten free flour be used in this recipe? Thanks!

    Reply

    • Natasha
      November 28, 2019

      Hi Bobbie, I haven’t tested this as a gluten-free recipe so I won’t be able to provide any suggestions for additional modifications.

      Reply

  • Sara Marruffo-Blodget
    November 27, 2019

    Easy to make. Taste delicious. I used instant yeast, and the recipe still works. Who needs store bought dinner rolls? Not me

    Reply

    • Natashas Kitchen
      November 27, 2019

      Homemade is best we always say! Thank you for that great review, Sara!

      Reply

      • Shawna Bird
        April 10, 2020

        I only have 1% milk, is there a substitute I could use?

        Reply

        • Natashas Kitchen
          April 11, 2020

          Hi Shawna, I haven’t tested that with 1% to advise. If you experiment, let me know how you liked the recipe.

          Reply

        • Sugitha
          May 16, 2020

          Hi Natasha, in order to preheat the oven, do I preheat it at 350F (180 degree Celsius) for about 10 minutes?

          Reply

          • Natasha
            May 16, 2020

            Once your oven has reached 350˚F that is enough and it is preheated sufficiently.

  • Catherine
    November 27, 2019

    I can’t wait to try these rolls for our holiday meal! I already give it 4 stars because I’ve never eaten anything on this site that’s failed me yet. My mom makes the best bread, but she almost 80 and doesn’t do all the work anymore so now it’s my job. I will put a spin on this and put herbs and dried onion, and put up a picture!

    Reply

    • Natasha
      November 27, 2019

      I’m so curious about the add-ins. If that works well for you, I would love to know how much of everything you added and at what point in the process you are adding them.

      Reply

  • Susana
    November 27, 2019

    If preparing a day before, do you refrigerate dough after first rise then next day take out 1 hour before and let stand to room temperature, and proceed with shaping into balls.

    Reply

    • Natasha
      November 27, 2019

      Hi Susana, I have done that with my overnight cinnamon rolls and refrigerate the dough before the last rise, but haven’t tested with these. With the dinner rolls, I bake them the day before, cool to room temp then cover and keep at room temp overnight and just heat in a warm oven until they are warm to freshen them up.

      Reply

  • Yousra
    November 27, 2019

    Thanks a million, Tasha, it was scrumptious and really easy!
    But I have a question. Mine wasn’t glossy from the outside as yours although I brushed it with butter as soon as I took it out of the oven.
    Do I use egg wash?

    Reply

    • November 27, 2019

      Hi Yousra, I only used melted butter to brush the tops. If you do want them extra glossy, egg wash is a good option.

      Reply

  • Michelle
    November 27, 2019

    Can I make the dough ahead of time without baking them until the day I need them? If this is feasible, should I roll them into the balls and let them sit that way?

    Reply

    • November 27, 2019

      Hi Michelle, If you leave them unbaked for too long they could collapse. The best thing to do is to reheat baked dinner rolls in the oven for about 5 minutes, right before serving. They will be just as great.

      Reply

  • Cindy
    November 26, 2019

    Hi Natasha, if I’m using the packets of RapidRise Instant Yeast, how many packets do I use to equal your 2 1/2 Tbsp for this receipe? I would think 1 pkg would be enough but need your input. Most people I know use the yeast packets. Thank you..

    Reply

    • November 27, 2019

      Hi Cindy, I would recommend measuring with a tablespoon, typically one packet has about 2 1/4 tsp of Instant Yeast. Happy Baking 🙂

      Reply

    • Natasha
      November 27, 2019

      Also, I haven’t tried this with instant but that should work fine still to use instant yeast. In step one, once the yeast is mixed in, you can skip the 5 minute waiting time since an instant yeast does not need to be proofed. Let me know how you like the dinner rolls!

      Reply

  • Robbin
    November 25, 2019

    These turned out to have exactly, the slightly sweet flavor and soft fluffy texture, I was looking for. I made 2 batches this weekend and put them in the freezer for Thanksgiving.

    Reply

    • Natashas Kitchen
      November 25, 2019

      Sounds like you’re ready for Thanksgiving! Thank you for that great review!

      Reply

  • Katie
    November 24, 2019

    These are delicious! So buttery and soft…

    Reply

    • Natashas Kitchen
      November 25, 2019

      I’m so glad you enjoyed that, Katie!

      Reply

  • Terri Crabtree
    November 23, 2019

    These were really easy. My first time to make homemade dinner rolls. Everyone loved them! They were perfectly light, fluffy and buttery with a slight bit of sweetness. Just perfect! Thanks for the recipe!

    Reply

    • Natashas Kitchen
      November 23, 2019

      That’s just awesome!! Thank you for sharing your wonderful review, Terri!

      Reply

  • Stephen J
    November 18, 2019

    Hi. We made these kind of light and airy rolls often when I was a kid many years back. In those years the amount of yeast we used was, proportionally, about half the amount many recipes, including yours here, are calling for these days. I’m wondering if there might be a practical reason for this you might know about, e.g. like is yeast today less robust than it was 60 years ago, or is it perhaps simply to reduce rising time and thus speed the process along? I’d be interested if you had any thoughts or info on this.

    Reply

    • Natasha
      November 18, 2019

      That’s interested – I wonder if you were using fresh yeast?

      Reply

  • June
    November 16, 2019

    Can I use Red Star quick-rise instant yeast? Thank you.

    Reply

    • Natasha
      November 16, 2019

      Hi June, I always make these with active dry but that should work fine still to use instant yeast. In step one, once the yeast is mixed in, you can skip the 5 minute waiting time since an instant yeast does not need to be proofed. Let me know how you like the dinner rolls!

      Reply

  • Tara Chamot
    November 14, 2019

    I plan on making these ahead & freezing then reheating in the oven on thanksgiving day. I saw your make ahead instructions but I’m still wondering what exact temperature, for how long & should they be covered for reheating in the oven. Thank-you!

    Reply

    • Miah
      November 22, 2019

      Oh my goodness… This was the first time I have attempted making dinner rolls and I will never even attempt another recipe! They turned out absolutely amazing, even for someone who has very limited cooking skills and experience! Definitely recommend to anyone looking to make dinner rolls! Thank you so much for sharing!

      Reply

      • Natashas Kitchen
        November 23, 2019

        That’s so great! It sounds like you have a new favorite!

        Reply

  • Kathryn Burton
    November 2, 2019

    Just threw out these burnt hockey pucks. I followed the directions but they never rose the second time and burned in 10 minutes. May have to try again and check what I am doing the second time around they did not rise they spread out too wet? I will try again just did not get them right this time

    Reply

    • Natasha
      November 2, 2019

      Hi Kathryn, oh no! I’m sorry to hear that. If they did not rise, I would suspect either the liquids were too warm (or the dough was overheated while rising), which would inactivate the yeast. Also, could the yeast be expired? I hope that helps to troubleshoot.

      Reply

  • Toshiko
    October 27, 2019

    Hello Ms Natasha, I made this recipe last night and it turned out beautifully soft, lovely rolls. I halved the recipe and it was no problem. And since I was making an Italian meal, I added a little garlic powder to the flour, then when done baking I brushed lightly with garlic/pesto/salt-laced melted butter. Yum! I can’t wait to try these again with a honey butter that I know my dad would love, or dusting the tops with flour before baking for country roll style, or shaping them parker-house or croissant style, or etc… Lots of roll possibilities with this recipe. Was looking a long time for such a roll recipe – Thank you muchly!
    p.s. for your readers without a stand mixer: I don’t have one either :The dough is a gloppy mess when you first start kneading by hand but dust with just a very little flour at a time. And the kneading process itself will eventually evaporate the excess moisture too, like in a stand mixer.
    p.p.s. If you’re going to make these in advance, go ahead and give them a partial slice along the median with a sharp knife before you reheat them so your guests who add butter won’t crush them trying to slice them open with a dinner knife, haha yeah they’re that soft.

    Reply

    • Natashas Kitchen
      October 28, 2019

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

  • Natalie S.
    October 18, 2019

    Just made these buns, they turned out so soft and yummy!! I bake my own bread regularly, saw these and had to try making them! Just like all other recipes I tried from Natasha’s Kitchen- was not disappointed! Will definitely be making these more often!

    Reply

    • Natasha
      October 18, 2019

      That is fantastic!! I’m so happy to hear that and thank you for the wonderful review. I’m glad you discovered a new favorite.

      Reply

  • Jen
    October 17, 2019

    I wanted to make these for Thanksgiving. What are your suggestions for making them ahead? Thanks!

    Reply

    • Natasha
      October 17, 2019

      Hi Jen, I have some freezer instructions in the post. I hope that helps!

      Reply

      • Ann Lee
        November 2, 2019

        What is the most ahead of time can you freeze them. Thanks

        Reply

        • Natasha
          November 2, 2019

          Hi Ann, I would say a month for max freshness, but you could keep them up to 3 months in a freezer if they were really well wrapped.

          Reply

  • Jan Nash
    October 17, 2019

    Hi Natasha. Can I use bread flour for these rolls please?

    Reply

    • Natasha
      October 17, 2019

      Hi Jan, we tested these with Bob’s Red Mill All-purpose flour. I think it should work with bread flour, which tends to have slightly more gluten. If you experiment, let me know how it turns out.

      Reply

    • Irena
      November 15, 2019

      Hi natasha! Can I use a bread machine to knead and rise the ingredients instead of by hand or stand mixer? Would it come out the same do you know?
      Thanks!

      Reply

      • Natashas Kitchen
        November 15, 2019

        Hi Irena, I have not tested that in a machine to advise. If you experiment, let me know how you liked the recipe. Here’s what one of our readers wrote. I hope it helps “p.s. for your readers without a stand mixer: I don’t have one either: The dough is a gloppy mess when you first start kneading by hand but dust with just a very little flour at a time. And the kneading process itself will eventually evaporate the excess moisture too, like in a stand mixer.”

        Reply

  • Valerie
    October 17, 2019

    Can I use Almond milk instead?

    Reply

    • Natasha
      October 17, 2019

      Hi Valerie, without experimenting with almond milk, I can’t make a recommendation for or against it. If you test that out, let me know how it goes.

      Reply

    • Catherine
      November 27, 2019

      I would think it would depend on the fat content and composition, if it is similar to whole milk. If you’re looking for a vegan option, I’m sure you could leave out the egg and use almond milk instead, but I would adjust the fat content to get the same quality to the dough that a standard recipe would produce. If you do use almond, my input would be to use less of it because it can tend to have more water content.

      Reply

  • Terry
    October 16, 2019

    Hi…
    Could I use whole wheat flour, instead of white flour? Also, low fat milk instead of whole milk?

    Reply

    • Natashas Kitchen
      October 16, 2019

      Hi Terry, I haven’t tested that to advise but I imagine with some tweaking it may work. If you experiment please let me know how you like that.

      Reply

  • Ravin
    October 16, 2019

    i loved roll, even last year we all in one anniversary party and at the last moment some mistake done with dishes so later we decided to enjoy the anniversary with roll.

    old memory remind again, thanks for sharing recipe. I would try again in this weekend.

    Reply

    • Natashas Kitchen
      October 16, 2019

      That’s just awesome!! Thank you for sharing your wonderful review, Ravin!

      Reply

  • Kristyn
    October 15, 2019

    These are the softest rolls! They are easy to make & would be great for so many other recipes as well!

    Reply

    • Natashas Kitchen
      October 16, 2019

      Aren’t they the best, Kristyn! Thank you for that great review!

      Reply

  • Natalie
    October 15, 2019

    These rolls seriously look so soft! Homemade rolls are the best & perfect with any meal!

    Reply

    • Natashas Kitchen
      October 16, 2019

      They are the best & you’re right, they’re super soft!

      Reply

  • Katie
    October 15, 2019

    These rolls are SO delicious & turn out amazing every single time! Thank you so much for the recipe!

    Reply

    • Natashas Kitchen
      October 15, 2019

      You’re welcome, Katie! Sounds like you found a new favorite!

      Reply

      • Amelia S.
        June 18, 2020

        This recipe is amazing. absolutely amazing. My family couldn’t get enough and they are so fluffy and delicious! Thank you soooooooooooooo much for this wonderful recipe.

        Reply

        • Natashas Kitchen
          June 18, 2020

          You’re welcome, Amelia! I’m so glad you enjoyed that!

          Reply

  • Sara Welch
    October 15, 2019

    These were perfectly light and fluffy! Excited to make these with Thanksgiving dinner!

    Reply

    • Natashas Kitchen
      October 15, 2019

      That’s just awesome, Sara! Thank you for that awesome review!

      Reply

      • Danna
        October 20, 2019

        These sound delicious. We like to eat dinner rolls with a lot of different meals or even to snack on. I’m wondering if the dough can be made in a bread machine in the dough setting. That’s what I use to make my cinnamon rolls which my husband wants all the time.

        Reply

        • Natashas Kitchen
          October 20, 2019

          Hi Danna, I have not tested that in a machine to advise. If you experiment, let me know how you liked the recipe.

          Reply

  • Kellie Hemmerly
    October 15, 2019

    These rolls are so light and fluffy. AND SO EASY to make!!

    Reply

    • Natashas Kitchen
      October 15, 2019

      Isn’t that the best, Kellie!!

      Reply

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