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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

5 from 23 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

  • 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

  • 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

  • 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

  • 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

  • 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

  • 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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