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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 bread rolls with honey butter or jam.

Dinner Rolls baked in casserole dish brushed with butter

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Dinner Roll Recipe Video:

We love easy bread recipes like No-Knead Bread, our famous Banana Bread, and of course Dinner Rolls. They are easy, have simple ingredients, and are approachable for any cook. Watch the easy video tutorial and you will impress everyone with your dinner rolls.

Whether you’re serving Potato Soup, a hearty bowl of crockpot 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. 

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 dinner rolls with flour, milk, butter, salt, sugar and yeast

Making the Yeast Dough:

Activate the Yeast: In the bowl of your mixer, combine milk, 1 Tbsp sugar and yeast and let sit for 5 minutes until foamy. Then whisk in melted butter, remaining sugar, and salt. Slowly incorporate the flour 1/2 cup at a time.. 

How do I know when I’ve added enough flour? The dough should feel sticky and tacky to the touch, but should not stick to clean and dry fingertips. Add the last 1-3 Tbsp flour only if needed.

Knead Dough: Once your flour is in, continue kneading with the dough hook attachment for about 2 minutes. Kneading releases the gluten and makes it softer (don’t skip this step).

Dough Rising: After kneading, you are going to oil a bowl and place your dough ball in it. Cover the bowl with plastic wrap and let it rise for 2 hours or until doubled.  

Proofing yeast and rising dough

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 10-12 minutes.

To knead by hand, press on the dough with the heel of your hand, moving in a forward rolling motion. Rotate your dough ball and repeat several times. Prepare to work those arms! 

Shaping Bread Rolls:

  1. Divide the dough: Remove the dough and separate it into 15-16 even pieces using a bench cutter tool
  2. Form the Rolls: To shape the dinner rolls, cup the dough between your fingers and thumb and roll the pieces into rounds on the countertop or over your other hand (watch the video tutorial to see how easy it is to form perfect dinner rolls like a pro).
  3. Let Rolls Rise: Place dough rounds onto a greased baking dish. Cover with plastic wrap and let it rest for another 30-60 minutes until puffed.

Pro Tip: Avoid over proofing your rolls. If they rise too much, you will exhaust the yeast and they can collapse.

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

Can I use a different pan?

If using a different sized pan, you can make more dinner rolls. You can make anywhere from 15-24 dinner rolls using this recipe. If you make the rolls smaller, they will rise a little faster and will need a little less time to bake.

Soft dinner rolls on a tray with butter in the background

Tips for Yeast Dough to 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.

  • Microwave (our favorite method): Place a damp kitchen towel in the microwave on high heat for 1 minute then place the dough covered in plastic wrap in the warm microwave and let rise with the door closed.
  • Oven Method: Preheat the oven to the lowest setting of 150˚F for 2 minutes then turn the oven OFF, place your dough bowl into the oven over a towel and close the door. We use this method to make our Easy Cinnamon Rolls rise in half the time! 

How Long to Bake Dinner Rolls

Bake your dinner rolls at 375˚F until golden brown (about 23-25 minutes). When the rolls come out of the oven, immediately brush them with melted butter and sprinkle with coarse salt. 

Dinner rolls in a baking sheet.

How to Keep Dinner Rolls Warm?

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

Make-Ahead Tips

For 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. 

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 Turkey Gravy for an unforgettable dinner. We also love to pair dinner rolls with: 

Soft Dinner Rolls Recipe

4.95 from 77 votes
Prep Time: 15 minutes
Cook Time: 25 minutes
Rising Time: 3 hours
Total Time: 3 hours 40 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 bread rolls!

Author: Natalya Drozhzhin
Skill Level: Easy
Cost to Make: $3-$5
Keyword: bread rolls, dinner rolls
Cuisine: American
Course: Side Dish
Calories: 190 kcal
Servings: 15 people

Ingredients

  • 1 1/2 cup whole milk warmed to 110F
  • 4 Tbsp unsalted butter melted
  • 1 Tbsp active dry yeast
  • 1/3 cup granulated sugar
  • 1 1/4 tsp salt (we used fine sea salt)
  • 4 cups all-purpose flour (minus 1 to 3 Tbsp) measured correctly
  • 1 Tbsp butter melted to brush the tops of dinner rolls
  • 1/2 tsp kosher salt to sprinkle finished rolls

Instructions

  1. In the bowl of your mixer, whisk together warm milk (about 110F) and 1 Tbsp sugar. Sprinkle the top with 1 Tbsp yeast and let sit 1 minute. Whisk together and let it sit for about 5 minutes until yeast looks foamy. Add 4 Tbsp melted butter, remaining sugar and salt.

  2. Add flour half a cup at a time until the dough whisking to incorporate. Once the dough gets too thick, switch to the dough hook attachment and mix on speed 2 (you can also continue mixing by hand with a stiff spatula). Add about 4 cups of flour, adding the last 1 to 3 Tbsp of flour only if needed. The dough should feel sticky and tacky but should not stick to clean/dry finger tips.

  3. Knead the dough with the dough hook in a stand mixer for 2 minutes or knead by hand (10 min), then place dough in an oiled bowl. Cover it with plastic wrap and let it rise about 2 hours in a warm place or until doubled in size. 

  4. Once the dough rises, turn it out onto a lightly floured surface and cut it into 15-24 even pieces depending on the shape of your baking dish. Roll each piece of dough into a ball and place them onto an oiled 9×13 casserole dish or baking sheet.

  5. Cover the dinner rolls with plastic wrap and let them rise another 30-60 minutes in a warm place or until puffed (do not over-proof). Bake at 375F for about 23-25 minutes or until the tops are golden brown.

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

Nutrition Facts
Soft Dinner Rolls Recipe
Amount Per Serving
Calories 190 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 3g19%
Cholesterol 13mg4%
Sodium 290mg13%
Potassium 76mg2%
Carbohydrates 31g10%
Fiber 1g4%
Sugar 6g7%
Protein 5g10%
Vitamin A 158IU3%
Calcium 33mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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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

  • Dee
    December 2, 2020

    I don’t keep milk in the house and have considered keeping a box of dry powdered milk on hand to use for bakingrecipes just like this. Do you think that would work the same? Once reconstituted of course

    Reply

    • Natasha's Kitchen
      December 2, 2020

      Hi Dee, I honestly haven’t tried making these rolls that way. You might have to do an experiment to find out if it will give the same result. If you give it a try, please share with us how it goes.

      Reply

  • Violeta
    December 1, 2020

    Hi there…..mines came out great. Thank you so much for the recipe.

    Reply

    • Natasha's Kitchen
      December 2, 2020

      So good to know that, Violeta. Thank you for sharing that with us!

      Reply

  • Vicki
    November 30, 2020

    Made these today and served with chilli for supper. They were amazing! They looked exactly like the pictures, and that bit of salt really put them over the top! The worst part was waiting for the dough to proof. Thanks so much for the recipe!

    Reply

    • Natasha's Kitchen
      December 1, 2020

      You are most welcome, Vicki. I’m glad you enjoyed these rolls!

      Reply

  • Jane
    November 30, 2020

    I made these for Thanksgiving with the honey butter and they were such a crowd pleaser. Thank you for always making me look good Natasha!

    Reply

    • Natashas Kitchen
      November 30, 2020

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

      Reply

  • Brian McKenna
    November 30, 2020

    Hi Natasha,
    How critical is it to use whole milk vs. 2%?

    Reply

    • Natashas Kitchen
      November 30, 2020

      Hi Brian, 2% milk should work fine.

      Reply

  • Rosa Flores
    November 29, 2020

    I make these rolls all the time. They are so easy and so good! I’ve tried others but these are my family’s favorite.

    Reply

    • Natasha's Kitchen
      November 29, 2020

      Hello Rosa, I’m glad to hear that this is one of your family’s favorite recipes. Thanks for your great feedback!

      Reply

  • Kimberley
    November 28, 2020

    These were absolutely incredible, Natasha! Thanks for sharing your recipe!! Your website it awesome, and I ,I’ve your YouTube channel!

    Can the dough be made into a bread loaf?

    Reply

    • Natashas Kitchen
      November 28, 2020

      Hi Kimberley, 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

  • Joyce
    November 28, 2020

    These rolls are exactly what I have been looking for. Natasha has all of the ingredients and the cooking procedure incredibly explained. She is the best and most fun cook! My rolls turned out perfect! Thank you, Natasha. You always bring a smile to my face when I watch your videos.

    Reply

    • Natashas Kitchen
      November 28, 2020

      I’m so happy you love our recipes! Thank you so much for the fantastic review and your encouraging words. I am smiling big reading your comment, Joyce!

      Reply

  • Joyce
    November 28, 2020

    These rolls are exactly what I have been looking for. Natasha has all of the ingredients and the cooking procedure incredibly explained. She is the best and most fun cook! My rolls turned out perfect! Thank you, Natasha. You always bring a smile to my face when I watch your videos.

    Reply

    • Natashas Kitchen
      November 28, 2020

      I’m so glad you enjoyed it! Thank you for the wonderful review!

      Reply

  • Wanda
    November 27, 2020

    These were wonderful! I prepared the night before and left 15 dough balls in their prepared pan covered with plastic wrap. They rose overnight in their pan and I brought them out ~ 30 minutes before baking. What other eggless bread recipes do you recommend? Thank you for a new family favorite.

    Reply

  • Brandi
    November 27, 2020

    Made these for Thanksgiving yesterday and they turned out pretty good! I think I packed them too much rolling them into balls because I was trying to make them all the same size and I ended up with about 27 because I made kinda small balls. But they were delicious! My nephew said they tasted like a pretzel from the mall 🙂

    Reply

    • Natashas Kitchen
      November 27, 2020

      Thank you for sharing that with us! Sound like this recipe is more versatile than we thought 😉.

      Reply

  • Heather
    November 27, 2020

    Delicious! Our new favorite dinner roll! Thank you for all the amazing recipes!!

    Reply

    • Natashas Kitchen
      November 27, 2020

      I’m so happy to hear that! Thank you for sharing your great review, Heather!

      Reply

  • karina
    November 27, 2020

    hi Natasha
    unfortunately in my country there is only instant yeast available so if I were to use instant yeast should I use the same amount of active dry yeast you used?

    Reply

    • Natasha's Kitchen
      November 27, 2020

      Hi Karina, yes instant yeast will also work and may rise a little faster so be careful not to let it over proof. With instant yeast, you can skip the proofing step initially and just whisk together the wet ingredients then add yeast with your first cup of flour.

      Reply

  • Vera Peress
    November 26, 2020

    Soooooo good. These are so soft and fluffy. Couldn’t stop eating them. The kids ate 3 each and LOVED them too. Thank you for another great recipe.

    Reply

    • Natasha's Kitchen
      November 26, 2020

      I am so happy to hear that, thank you for such an amazing feedback Vera!

      Reply

  • Ellie
    November 26, 2020

    Just took mine out of the oven and they smell heavenly.🤤😋. Thanks for the easy recipe. Can’t wait to try it. New subscriber.

    Reply

    • Natasha's Kitchen
      November 26, 2020

      You’re welcome! I hope it becomes your favorite.

      Reply

  • K
    November 26, 2020

    This recipe literally changed yeast amounts in the middle of me making it went from 1.5 Tbsp to 1.

    Reply

    • Natashas Kitchen
      November 26, 2020

      Hi K, it sounds like the recipe serving slider may have been adjusted at some point? We used one tbsp of active dry yeast in this recipe.

      Reply

  • Damaris
    November 26, 2020

    Can we use instant yeast instead of active dry yeast

    Reply

    • Natasha
      November 26, 2020

      Hi, yes instant yeast will also work and may rise a little faster so be careful not to let it over proof. With instant yeast, you can skip the proofing step initially and just whisk together the wet ingredients then add yeast with your first cup of flour.

      Reply

  • Mildred
    November 26, 2020

    Did your rolls. They are delicious. Will be making them from now on.

    Reply

    • Natashas Kitchen
      November 26, 2020

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

      Reply

  • Karen
    November 26, 2020

    Hi Natasha
    Made a double batch of the rolls, one to bring at family Thanksgiving dinner. The other my husband & I ate some warm with dinner the night before. Well, another great recipe as all of yours that I’ve tried. These rolls were so awesomely fluffy and delicious! Had to restrain myself from eating too many.
    Going to make your pies this weekend. Thanks and HAPPY THANKSGIVING to you & the family with blessings!🙏😊❤

    Reply

    • Natasha
      November 26, 2020

      Hi Karen, I am so happy to hear that you loved the dinner rolls. Thank you for the wonderful review!

      Reply

      • Karen
        November 28, 2020

        Well Natasha, the rolls that I made to bring to family Thanksgiving dinner were a big hit and everyone loved them! Thanks again for a great recipe!

        Reply

        • Natashas Kitchen
          November 28, 2020

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

          Reply

  • Amy
    November 26, 2020

    Thanks for all the amazing recipes! My daughter and I just made these rolls for Thanksgiving and could not be more pleased. This recipe will definitely be added to our cookbook.

    Reply

    • Natashas Kitchen
      November 26, 2020

      Awww that’s the best! Thank you so much for sharing that with me, Melissa!.I’m all smiles

      Reply

  • Kimberly
    November 25, 2020

    Can I prep the dough up to rolling out the rolls, and refrigerate overnight? To bake the next day?

    Reply

    • Natasha
      November 25, 2020

      Hi Kimberly, that would work. You would want to cover refrigerate right away after rolling the balls of dough and placing them in the baking dish. Before baking, bring it back to room temperature and let it do its final rise on the counter until puffed, then bake as directed.

      Reply

  • Maddy
    November 25, 2020

    Hello! I have a question regarding thawing the dough in the refrigerator. Do we go through all the steps and then stop before we reach the oven stage? Or do we do some other step. If you could please elaborate a bit more on the refrigeration process, that would be great. I am dying to try your dinner roll recipe and want to make it for tomorrow! Thank you!!!

    Reply

    • Natasha
      November 25, 2020

      If you are asking about refrigerating the dough before baking it say the next day, you would want to refrigerate after rolling the balls of dough right away then bring it back to room temperature and let it do its final rise on the counter. I hope that answers your question and happy Thanksgiving!

      Reply

  • Bredana Celaya
    November 25, 2020

    Hi Natasha – I seem to only have quick rise yeast. How would the recipe steps change or what would I do differently?

    Happy Thanksgiving,
    Bredana Celaya

    Reply

    • Natashas Kitchen
      November 25, 2020

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

      Reply

  • Jill esa
    November 25, 2020

    I love your recipes. I made these rolls today for thanksgiving and had to sneak one. Fabulous. I also made the brioche bread, for French toast and your pumpkin pie Thanks for all the recipes. I’ll keep cookin Happy thanksgiving

    Reply

    • Natashas Kitchen
      November 25, 2020

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

      Reply

  • Judith Jones
    November 25, 2020

    I just made the rolls for Thanksgiving dinner. Everything went well until the rolls were rising, I took them out to bake & they went down to half the size. What did I do wrong??

    Reply

    • Natasha
      November 25, 2020

      Hi Judith, it could be that they were proofed at too high of heat (never proof above 110˚F or it can deactivate the yeast). The most likely cause of rolls collapsing is due to letting them rise for a much longer amount of time which could create big air pockets in the dough and can exhaust the yeast in the dough causing it to flatten.

      Reply

  • Dianne
    November 25, 2020

    Can these be cooked in muffin tins, one roll per muffin cup?

    Reply

    • Natasha
      November 25, 2020

      Hi Dianne, I haven’t tried baking dinner rolls in a muffin/cupcake tin but I assume that would work.

      Reply

    • Andrea Sullivan
      November 30, 2020

      Natasha,
      I too made these for Thanksgiving. They seemed to rise ok and then flattened out while baking. They were more biscuit like than roll. Not sure what I did wrong

      Reply

  • Svetlana
    November 24, 2020

    Hi Natasha! I made rolls today and they are so fluffy and delicious and it was easy to make! Thank you so much for recipe.

    Reply

  • Marie
    November 24, 2020

    In the oven now! I used bread flour and instead of 15 i made mine a bit bigger….I got 12 rolls. Will let you know how they turned out soon!

    Reply

    • Natasha
      November 24, 2020

      That sounds great! I would love to know how you liked them with bread flour. I would bake a little longer for bigger rolls.

      Reply

  • Phyllis Cooper
    November 24, 2020

    Can they be baked and then frozen?

    Reply

    • Natasha
      November 24, 2020

      Hi Phyllis, yes, please see the freezing instructions above for that.

      Reply

  • Irma
    November 24, 2020

    I just made these yesterday and they are AMAZING!!! I wanted to test them out before Thanksgiving and they are a winner – I will be making another batch on Thursday. Finger lickin’ good!

    Also, the microwave hack is a huge WIN! 🙂

    Reply

    • Natashas Kitchen
      November 24, 2020

      You HAVE to have these at Thanksgiving! I’m so glad you enjoyed this recipe!

      Reply

  • Blanca Degeronimo
    November 24, 2020

    Hi Natasha, It looks good. I was wondering if I can use bread flour.
    Thanks.

    Reply

    • Natashas Kitchen
      November 24, 2020

      Hi Blanca, 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

  • Kathy H
    November 23, 2020

    Lovely, soft and fluffy. I browned them a bit more than in the picture, but they were very good and not dry at all. I didn’t add the salt on top, but will next time. We TRIED to wait for them to cool completely, but failed…yummy! Will make again!

    Reply

    • Natashas Kitchen
      November 23, 2020

      Thank you so much for sharing that wonderful review with me! I’m so glad you enjoyed this recipe!

      Reply

  • Ann
    November 23, 2020

    Natasha, you definitely are my hero! literally every single recipe in your website I try is a huge hit! thank you so much for such perfections! love you so much!!
    Blessings!

    Reply

    • Natasha
      November 23, 2020

      Hi Ann, thank you so much for that amazing feedback. I’m so happy you love my recipes.

      Reply

  • Peter Egan
    November 23, 2020

    All of your recipes are so easy to follow and delicious so far. I look forward to reading more of your favorite dishes. Thank you so much.

    Reply

    • Natasha's Kitchen
      November 23, 2020

      Hello Peter, thank you so much for your good comments and feedback. I hope that you will love all the recipes that you will try!

      Reply

  • Kayla
    November 23, 2020

    Hi Natasha! Thanks for all the great recipes. Making these for thanksgiving and very excited! I was wondering if it makes a difference using a clear Pyrex casserole dish instead of ceramic?
    Thank you! Hope you have a happy and healthy thanksgiving.

    Reply

    • Natasha
      November 23, 2020

      Hi Kayla, yes that would work great to use a glass casserole dish for these rolls.

      Reply

  • NannyDale
    November 22, 2020

    I don’t know why I can’t get fluffy rolls. I followed your recipe to the T – I used a thermometer to make sure my milk was the right temp. (However I did have to add extra flour as the dough so stuck to my fingers) All went well at first – the dough rose beautifully. I then made the rolls and placed them in the oiled dish. Again they rose however when I took off the plastic wrap they sunk. I waited for a bit to see if they would rise again which they did not. I baked them and they all spread into one another and turned out dense. They look like one big pan of cornbread.

    Reply

    • Natasha
      November 23, 2020

      Hi Nanny, I haven’t had that happen, but it could be either due to having them rise in too warm of an oven (which would deactivate the yeast), or letting rise for too long. I have found that if you overproof, they tend to get more air pockets and seem drier inside in the finished product.

      Reply

    • Nikki Johnson
      November 29, 2020

      I had this exact problem with mine. Almost turned out more like a biscuit than a soft dinner roll. I think they may have overproofed as they were super big after an hour of rising after i shaped the individual rolls. I’ll have to give it another try. Have you tried it again and had better results???

      Reply

      • Natasha
        November 29, 2020

        Hi Nikki, I added this tip above which will help: “Avoid over proofing your rolls. If they rise too much, you will exhaust the yeast and they can collapse.”

        Reply

  • Alinda
    November 22, 2020

    These are my aboslute favorite rolls. I always come back to your site to make them. They never last long and my whole family loves them. Thank you and hope you have an awesome day!

    Reply

    • Natasha's Kitchen
      November 22, 2020

      You’re welcome. Thanks for sharing that with us, I’m really glad that you always use our rolls recipe!

      Reply

  • Alice Schroeder
    November 22, 2020

    If you made the dinner rolls the day before Thanksgiving how would you store them?

    Reply

    • Natasha's Kitchen
      November 22, 2020

      Hi Alice For 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.

      Reply

  • CAROL GORNTO
    November 22, 2020

    Can these rolls be made ahead of time, like maybe the day before and baked the next day?

    Reply

    • Natasha's Kitchen
      November 22, 2020

      Hi Carol, for 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.

      Reply

  • Dawn
    November 22, 2020

    Hi Natasha, Imlove your recipes and videos. Is there a particular waynthat you could make these in advance, and bake them off on Thanksgiving day?

    Reply

    • Natasha
      November 22, 2020

      Hi Dawn, I usually bake them right away, but that should work. When we make overnight cinnamon rolls, we cover and refrigerate the rolls before the last rise than we bring them to room temperature and let them do the last rise on the counter before baking.

      Reply

  • Dinora Cobb
    November 21, 2020

    Hello thank you for the dinner rolls I make them so good
    My family love it 😊

    Reply

    • Natashas Kitchen
      November 21, 2020

      I’m so glad you all enjoyed it!

      Reply

  • Traci
    November 21, 2020

    Can you use buttermilk instead of whole milk?

    Reply

    • Natashas Kitchen
      November 21, 2020

      Hi Traci, I haven’t tested that to advise and I imagine it may impact the texture and rise. If you experiment, let me know how you liked the recipe

      Reply

  • Tara
    November 21, 2020

    Have you rolled the dough into rolls and frozen to let rise and bake later? Would love to make these ahead.

    Reply

    • Natashas Kitchen
      November 21, 2020

      Hi Tara, we have the best freezer instructions in the post.

      Reply

  • Agus
    November 20, 2020

    Great for hamburgers; ham cheese & tomato sandwiches! We absolutely loved them! Will definitely try them again! Thank you Natasha a 10/10 recipe!

    Reply

    • Natashas Kitchen
      November 21, 2020

      I’m so happy to hear that! Thank you for sharing your great review, Agus!

      Reply

  • Galina Adams
    November 20, 2020

    Can I make these with instant dry yeast?

    Reply

    • Natashas Kitchen
      November 20, 2020

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

      Reply

  • Betsy
    November 20, 2020

    Hand’s down, these are the absolute BEST dinner rolls for my Thanksgiving and Christmas feasts! Delicious and just wonderfully soft!

    Reply

    • Natashas Kitchen
      November 20, 2020

      I’m so happy to hear that! Thank you for sharing your great review, Betsy!

      Reply

  • Jen
    November 20, 2020

    If I could give these rolls 10 stars, I would! So delicious and a must for any holiday dinner.

    Reply

    • Natashas Kitchen
      November 20, 2020

      Thank you so much for that amazing feedback, Jen! I’m so happy you enjoyed that!

      Reply

  • Jennifer
    November 20, 2020

    Can I use 2% milk instead of whole?

    Reply

  • Malak
    November 20, 2020

    Can you do cinnamon rolls in the microwave please

    Reply

    • Natasha
      November 20, 2020

      Hi Malak, you can make them rise in the microwave but I have never cooked cinnamon rolls in the microwave.

      Reply

      • Malak
        November 20, 2020

        Sorry I meant cinnamon rolls without egg

        Reply

        • Natasha
          November 20, 2020

          Hi Malak, I only have the recipes that are posted on my site currently.

          Reply

  • Stephanie
    November 20, 2020

    These were the best rolls I’ve ever made! The salt on top was a nice touch!

    Reply

    • Natashas Kitchen
      November 20, 2020

      I’m so glad you enjoeyd that, Stephanie!

      Reply

  • Josie
    November 17, 2020

    Turned out amazing! So light and airy. I used coconut sugar and almond milk as subs. Highly recommend!

    Reply

    • Natasha's Kitchen
      November 17, 2020

      Hello Josie, thank you so much for your great review and recommendation. We appreciate it!

      Reply

  • Jennifer
    November 14, 2020

    I absolutely love your recipes and wanted to make these rolls for Thanksgiving. I made some tonight to practice. They look great but are very bland. No taste at all. I see so many comments about how delicious these rolls are so I am wondering where I went wrong. Any suggestions?

    Reply

    • Natasha's Kitchen
      November 15, 2020

      Hi Jennifer, try to use salted butter next time and adjust the seasoning. We already love how it tasted using our recipe but if you prefer it to be tastier I would recommending adjust the salt level.

      Reply

  • Frode
    November 8, 2020

    Realy easy to make, even for a noob like me. And they came out perfect I divided them by weight 47 gr or 1.658 ounces for my US friends 🤣 my OCD said so 🤦‍♂️

    Reply

    • Natasha's Kitchen
      November 8, 2020

      Perfect! Thanks for your great review, we appreciate it!

      Reply

  • Beth Clarke
    November 6, 2020

    Easy, Peasy! These are the easiest rolls I”ve ever made, and didn’t take long at all! There are only 3 of us here, and I”m not sure how we will eat them all, (Ha!), but I guarantee we will! Tasty, fluffy, the perfect addition to our dinner!
    Thanks!

    Reply

    • Natashas Kitchen
      November 6, 2020

      Sounds like you have a new favorite recipe, Beth! That’s so great!

      Reply

  • Paul Aborah-Boateng
    October 28, 2020

    Hi Natasha. I love this recipe… It turned out awesome. I tried making fewer bigger rolls and they turned out perfect. I want to make them into loaves but I’m scared the center will be doughy. Have you tried this before? And what do you think?

    Reply

    • Natasha's Kitchen
      October 28, 2020

      So nice! Thanks for sharing that with us, Paul. I haven’t tried that before but I think it would be worth experimenting with. If you try it, please share with us how it goes!

      Reply

  • Lynn Nguyen
    October 24, 2020

    Have you ever made Olive Garden breadsticks?
    Would you please make a videos how to make breadsticks?

    Reply

    • Natasha's Kitchen
      October 25, 2020

      Hello Lynn, I haven’t tried that yet but that’s a great idea. Thanks for your suggestion!

      Reply

  • J
    October 17, 2020

    This recipe is extremely a failure..i dnt know but i think u have to put the right weight for the flour to be more accurate.

    Reply

    • Natasha
      October 18, 2020

      Hi J, I wonder if something was miss-measured? This is normally a very popular recipe for us. Click on “metric” in the recipe card and you will get the weight of ingredients in grams.

      Reply

  • Beth Williams
    October 9, 2020

    Hello from Indiana Natasha!! I have made these rolls a few times. I’ve made yeast rolls for 30 years from the same recipe…this year I saw your recipe and decided to try it It truly beats my old recipe in several ways: time, ease, and taste.
    It is much shorter on time required to finish them.
    It is much easier to make.
    It tastes soooooo good!
    They are my husband’s new favorite roll. I will be making these for our Thanksgiving Dinner until I pass it down to my children.
    Thank you so much for sharing this awesome recipe!!

    Reply

    • Natasha's Kitchen
      October 11, 2020

      You are most welcome, Beth. I’m happy to hear that you enjoyed our version of dinner rolls too!

      Reply

    • Kim
      November 28, 2020

      These are the best rolls I have ever made! My family ate the entire pan in one night! I made them using one packet of the Red Star Platinum yeast. Is that
      ok or should I use two packets?
      You used a tablespoon and just wondering how that compares to the packets of yeast?

      Reply

      • Natashas Kitchen
        November 28, 2020

        Hi Kim, I’m so happy you enjoyed that! That depends on the packet size. I like to pour what’s in the packet into a measuring spoon. Usually, there’s a couple of teaspoons in there.

        Reply

  • Sohaila
    October 9, 2020

    Can i make it with gluten free flour ? Same ingredients ??

    Reply

    • Natashas Kitchen
      October 9, 2020

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

      Reply

    • Jen
      October 18, 2020

      I have tried and they did not turn out. The original recipe however is fantastic

      Reply

  • Fazia
    September 26, 2020

    Hi Natasha I made these and they were super delicious.
    Thank you for another awesome recipe

    Reply

    • Natashas Kitchen
      September 26, 2020

      You’re welcome Fazia! I’m so happy you enjoyed that!

      Reply

  • khadeejah
    September 18, 2020

    Hi it is saleemah,s sister i love all your recipes my name is khadeejah.
    i made the apple pie and the cinammon rolls

    thank you

    Reply

    • Natasha's Kitchen
      September 18, 2020

      Thank you so much for your good comments and feedback!

      Reply

  • Valery
    September 13, 2020

    I made the recipe to the letter. But for some reason they didn’t rise and can’t out very dense. What did I do wrong?

    Reply

    • Natasha's Kitchen
      September 14, 2020

      Hi Valery, 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

  • Eva
    September 2, 2020

    Hi Natasha,
    I tried today but the rolls weren’t get brown even after 25 minutes… do you know if I should place the sheet closer to top? Thank you!

    Reply

    • Natashas Kitchen
      September 2, 2020

      Hi Eva, 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

  • Debbie Strum
    August 31, 2020

    Absolutely LOVE this recipe, Natasha !!! I had to make a few subs because I wanted to make these dinner rolls asap !! I only make a HALF BATCH so… I used 1/4 c. half and half and 2/3 cup almond milk, and used bread flour, but only had to use 1 and 1/2 c. So, if others are wondering about using these ingredients in place of what you have listed, I can honestly say that they turned out FANTASTIC !!!!! Am new to your site, but will be back for SURE. Many thanks for this great recipe.

    Reply

    • Natasha's Kitchen
      August 31, 2020

      Hello Debbie, great to hear from you! I’m so glad to know that your substitutions worked great, thanks for sharing your wonderful feedback with us!

      Reply

      • Janice
        September 9, 2020

        Can I substitute dry active yeast with insant yeast? If so, what is the quantity? Thanks!

        Reply

        • Natashas Kitchen
          September 9, 2020

          Hi Janice, 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

        • Marielos
          October 19, 2020

          Hi Janice! I only have instant yeast too. Did it work for you? Thanks!!

          Reply

  • Slu
    August 26, 2020

    Made these for dinner and my family thought they were store bought and reheated. They are the best….and I’ve tried several. I put half in the FRIDGE for second proofing somce we could not finish them. I will advise tomorrow morning how they turn out, covered them with cling wrap. I will bring them to room temperature before i bake

    Reply

    • Natasha's Kitchen
      August 27, 2020

      That is so awesome! Thanks for sharing your family’s experience with us, we appreciate it. Yes, please let us know how it turns out next day.

      Reply

  • Estelita Singuit
    August 25, 2020

    Love it Thank you much for recipes take care be safe GOD bless you and your family More power

    Reply

    • Natasha's Kitchen
      August 25, 2020

      You are so welcome. Take care too and stay safe always!

      Reply

  • Lexi
    August 23, 2020

    Hello, Natasha!

    Can I use instant/baker’s yeast for this? And do you have tips for not making it too yeasty? I tried your cinnamon rolls and it was yum according to my employers but it have a yeasty smell and taste i think & i don’t like that lol

    Reply

    • Natasha
      August 24, 2020

      Hi Lexi, 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. I haven’t noticed an issue with these being too yeasty. I wonder if maybe the dough needed a little longer proofing in the initial stage? If the ingredients are colder, it can take longer.

      Reply

  • Terese Jackson
    July 11, 2020

    Made these today and they were fantastic!!! I will file the recipe with my other “tried and true” for future use (I know I’ll make this a lot). I love that it doesn’t require eggs, since we don’t usually have them in the house. I also used reconstituted dry milk.

    Reply

    • Natashas Kitchen
      July 11, 2020

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

      Reply

  • 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

    • Sara
      July 16, 2020

      That’s great to hear that you were able to substitute half of the flour with whole wheat & they still tasted amazing. Did you have to make any other modifications, such as adding more whole milk?

      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

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