World’s Best Dinner Rolls

 

Today’s post is actually a re-post of one of our very, very first recipes–like one of the recipes we had up on the blog before we even launched it! It is one of my most beloved recipes and an all-time favorite of my friends and family-members. I’ve always known that the dough was a little temperamental and that some people have had trouble with it, but it wasn’t until I talked to Sara a few weeks ago and she told me that she has never successfully made these when I realized I needed to do something about it. I’m totally not sharing this to knock Sara in any way–heck, I have never been able to successfully make her famous Creamy Chicken Taquitos, so go ahead, judge me now. I’m saying this because if you’ve tried these rolls in the past and haven’t had a lot of success, be happy to know that a) you’re in good company, and b) I’ve tweaked the recipe, the yeast procedure in particular, in a way that I believe makes the dough more user-friendly and less moody. If only someone could find a similar cure for PMS…

If you’re still nervous about working with yeast, check out this information on working with our fungal friend.

Ready? Awesome. You’ll need whole milk, all-purpose flour, yeast, sugar, salt, butter, and eggs. Nothing fancy.

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Combine milk,

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1/2 c. sugar,

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butter (sorry, no enticing action shot for the butter. It seems kind of like there might be some real-life parallels here…),

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and salt

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in a medium saucepan. Heat over medium heat until butter melts. It’s salty. It’s sweet. Yum.

Remove from heat. Allow to cool to lukewarm. I usually rub some ice cubes along the sides of the pan or pop the entire pan in a sink full of ice cubes to cool the mixture down because this step can take forever. This step is really important because if the mixture is too hot, it will kill the yeast.

While the milk mixture is cooling, dissolve the yeast

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and 1 Tbsp. sugar

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in warm water. Let stand about 10 minutes or until the yeast is very bubbly and the mixture has risen significantly.

Before:

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10 minutes later:

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If the yeast hasn’t bubbled, you’ll need to repeat this step–moving on with yeast that hasn’t been activated properly will only end in heartache for you and hate mail for us.

In a large mixing bowl, combine 3 c. flour and milk mixture.

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Beat on low for 30 seconds, scraping sides of bowl constantly. Add yeast mixture and beat on high for 3 minutes.

Crack your eggs…

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and give them a good whisking (this little heart whisk is one of my favorite tools for jobs like this). Why should you beat your eggs first? Same reason you should combine your dry ingredients before adding them to moist ingredients when making cookies and cakes–it ensures everything is well-mixed and can be evenly-distributed through your dough or batter. If you add the whole eggs, your dough may not be as consistent.

Stir in as much remaining flour as needed to make a soft dough.
 
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This dough should be very soft–it will be coming away from the sides of the bowl, but it will still stick to your finger when you touch it. Don’t worry, it will firm up during the rising process. Part of what makes these rolls so good is that they’re so soft and light; if you add too much flour, they will be heavy and dense.
 
Place the bowl in a warm place and cover with a clean towel; allow to rise 1 hour.

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Punch down dough. Lightly flour your work surface

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and turn dough out onto surface.

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Divide in half.

Spray 2 9×13 glass pans with cooking spray. Roll first portion of dough into a rectangle and then cut it into 12 equal-sized pieces.

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I like to use a pizza cutter because it has a blade on each side (a plastic bowl scraper is also fantastic), so it cuts right through dough without sticking to the blade. This dough should be very easy to work with, almost like playdough. Shape each piece into a ball and place in prepared pan. Repeat with remaining dough in the second pan.

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Cover with a clean cloth and allow to rise in a warm place for about 30 minutes. When dough has about 15-20 minutes to go (depending on your oven), preheat oven to 375.

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Bake for 15-18 minutes or until golden-brown.

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When done, remove from oven. Rub a stick of cold butter over the tops of the rolls. You must now eat one. Now. While it’s hot. Then pop the rest into a bowl and no one will ever know that you cheated.

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P.S. Using this filling or these fillings, this dough makes fabulous cinnamon or orange rolls. Just bake at 375 for 15-20 minutes or until golden brown.

MAKING AHEAD:  We have received tons of comments and emails asking about making these rolls ahead, or freezing the dough, etc.  Note that we have never before tried any of these methods so we can’t give you an answer for sure.  You can try freezing the dough after they have been shaped (but before the second rise) and you can certainly try cooking and cooling completely and then freezing.  Just keep in mind we only make these fresh and eat them hot from the pan so that’s all the info we can give you.

 

 

World's Best Dinner Rolls

Serves 24     adjust servings

Ingredients

  • 2 c. whole milk (if you're in a pinch, you can use 2%, but whole is best. Don't use 1% or skim)
  • 1/2 cup + 1 tablespoon sugar, divided
  • 1/3 cup (5 1/3 tablespoons) butter
  • 2 teaspoons kosher salt
  • 2 packages active dry yeast (or 4 1/2 tsp.), preferably bread machine yeast
  • 2/3 cup warm (105-115-degree) water
  • 8-9 cups all-purpose flour
  • 3 beaten eggs

Instructions

  1. Combine milk, 1/2 c. sugar, butter, and salt in a medium saucepan. Heat over medium heat until butter melts. Remove from heat. Allow to cool to lukewarm. I usually rub some ice cubes along the sides of the pan or pop the entire pan in a sink full of ice cubes to cool the mixture down because this step can take forever. This step is really important because if the mixture is too hot, it will kill the yeast.
  2. While the milk mixture is cooling, dissolve the yeast and 1 tablespoon sugar in warm water. Let stand about 10 minutes. If the yeast hasn’t bubbled, you’ll need to repeat this step–moving on with yeast that hasn’t been activated properly will only end in heartache for you and hate mail for us.
  3. In a large mixing bowl, combine 3 c. flour and milk mixture. Beat on low for 30 seconds, scraping sides of bowl constantly. Add yeast mixture and beat on high for 3 minutes.
  4. Add beaten eggs. Why should you beat your eggs first? Same reason you should combine your dry ingredients before adding them to moist ingredients when making cookies and cakes–it ensures everything is well-mixed and can be evenly-distributed through your dough or batter. If you add the whole eggs, your dough may not be as consistent.
  5. Stir in as much remaining flour as needed to make a soft dough. This dough should be very soft–it will be coming away from the sides of the bowl, but it will still stick to your finger when you touch it. Don’t worry, it will firm up during the rising process. Part of what makes these rolls so good is that they’re so soft and light; if you add too much flour, they will be heavy and dense. Place the bowl in a warm place and cover with a clean towel; allow to rise 1 hour.
  6. Punch down dough. Lightly flour your work surface and turn dough out onto surface. Divide in half.
  7. Spray 2 9×13 glass pans with cooking spray. Roll first portion of dough into a rectangle and then cut it into 12 equal-sized pieces. I like to use a pizza cutter because it has a blade on each side, so it cuts right through dough without sticking to the blade. This dough should be very easy to work with, almost like playdough. Shape each piece into a ball and place in prepared pan. Repeat with remaining dough in the second pan.
  8. Cover with a clean cloth and allow to rise in a warm place for about 30 minutes. When dough has about 15-20 minutes to go (depending on your oven), preheat oven to 375.
  9. Bake for 15-18 minutes or until golden-brown.
  10. When done, remove from oven. Rub a stick of cold butter over the tops of the rolls.
  11. Then pop the rest into a bowl and no one will ever know that you cheated.

by

7 reviews

339 comments

  1. I can’t find a “PRINT” this recipe… button? when i copy and paste to print the background is turquoise and the measurements are all wonky?
    help!!!
    Kari

  2. The heavens parted and the Angels sang! I have tried 10-15 recipes looking for the roll from my cafeteria childhood and thanks to you I have found it. I made a half recipe and it made 12 huge rolls. My husband said “these are better than cafeteria rolls”. Thanks to you I can check the perfect roll off my bucket list. THANK YOU!

  3. This rolls were great!

    I’m wondering if I could just put the dough into a bread pan and have
    a loaf of bread rather than rolls? Seems like it would work. Has anyone
    done this?

    Lourdan

  4. Thank you so much for sharing… Made them they came out great.. This recipe is a keeper… Thank you

    Jessica

  5. Made these again tonight! Delish as usual! Had to make them one more time before the baby comes in two weeks and I swear off bread forever:) I always eat way too many of these. Finally didn’t undercook them and they turned out great!

  6. I’d love to try these, but I don’t have a stand mixer or a bread machine to mix the dough for me. Ordinarily I’d just do it by hand, but I’m a little leery of trying to mix the beaten eggs in by hand without overkneading the dough in the process. Anybody do this without mechanical help? How did it turn out? Any tips?

  7. At what speed do you mix after adding the flour? Even on the lowest speed, I have dough that went clear to the top of the hook and into the mixer. I had to throw some away as it had the black oil from the mixer on it. How much flour do you add at a time? I know you’ve clarified some of the directions but it gets very difficult to understand at that point especially to someone new to breadmaking and using a Kitchenaid mixer.

  8. after mixing the 3 cups of flour, milk mixture, yeast mixture and eggs I add the remaining flour mixing by hand. I add 1 cup at a time but the 7th cup I just sprinkle a little bit at a time. Sometimes I use it all sometimes I dont. Hope this helps.

  9. You didn’t say in ur instructions if it needed to be kneaded. Most recipes that have yeast needs to be kneaded. i made them for birthday party to have with the beef and barley soup and they were a hit. ( i did knead them for 7-8 mins)

  10. I have never made homemade rolls. My husband found you link. I tried them today and WOW, they turned out beautiful, light and fluffy. I will have to say that they are the best one’s I have every eaten.I am going to be making them for Thanksgiving this year. Thank you for the recipe.

  11. i foundthis recipe back last summer and lost it .thanks i have it again. this
    dough works wonderfully.the rolls are very tasty and tender. i have baked since i was 9 years my first bread and still do as bake alot today. it is so much better to bake. thanks for recipe i won’t lose it this time,.

  12. I took it a little further, I whipped up an egg and brushed it on top then sprinkled some sugar on top, then baked them for 5 more minutes, they came out awsome

  13. I don’t see anywhere that tells how many rolls this will make. It appears to make 12, but that seems crazy with 8-9 cups of flour. Is 12 rolls what I should plan for? I’m making rolls for Thanksgiving, 20 people. Should I do two batches? Thanks!

  14. I made theses yesterday for a trial run for Thanksgiving AND my first time making yeast bread, they are AMAZING!!! Simple to make and super delicious. I grew a bit worried when after an hour the dough had not risen at all, but then I moved to bowl to a warmer spot (I turned the oven on and put the bowl on top of the oven) and it rose perfectly within another hour. These will definately be a staple in my household!

  15. Thank you, i just had to let u know that i have recently trief 4 different receipes, and by far this is the best ever! You made it simple n walk me through the steps. Also, adding the extra about yeast n how it works helped me so much. I followed ur directions and i had success on the rolls. Now im doing them for the holidays! Everyone, look no further the best rolls receipe ever!! Thanks again, Roslyn B.

  16. Help! I made these last night and they just came out just OK. A little on the dense side (I used 9 cups and live inland CA-not much elevation). I used bread flour instead of flour–would that have made a difference? Also, I used my kitchen Aid (w/out the hook–just the normal spatula attachment). I only mixed the flour in until it was combined. It didn’t say to kneed it. Could that have been the problem? Any idea’s?

  17. I got your recipe for dinner rolls from a friend, but would love also to try them as orange rolls. I’ve searched your site, but no luck. Could you send that alternate recipe. Thanks.

  18. Hi ladies. Would you be willing to post a picture of when the dough is done mixing and “pulling away from the sides” I’m never sure what this looks like. Or a picture of how sticky the dough should or shouldn’t be. Thanks so much!

  19. These are so awesome. It’s like someone pulled a cloud down and baked it. Thank you so much for the step by step instructions too!

  20. Great rolls.

    I used buttermilk instead of whole milk and crowded the rolls into glass pie dishes. They came out extremely light, fluffy and flavorful.

  21. I was a little nervous after reading the warning about making these rolls. I made two batches for Thanksgiving. I forgot the salt and the Tbsp. of sugar in the first batch, but they still turned out yummy! Second batch had everything and were equally yummy! A great recipe! One I will definitely make again!

  22. These came out great! They were still pretty sticky when I put them in the pan and I was worried that I did something wrong. They were beautiful when I took them out of the oven and tasted awesome. I made your honey butter to go with them. Yum!

  23. I actually made this yesterday for our feast! They were amazing and everyone loved them, thanks for the recipe!!! You ladies are wonderful!!

  24. These were great! I baked them all together on one large cookie sheet and they turned out wonderful! Thanks for sharing!

  25. This is an amazing recipe!! my family enjoyed the rolls this recipe is a keeper. Will be baking these for Christmas, thanks for the recipe

  26. I have a yeast roll recipe that is a 2 day process and I can’t think they would taste any better than mine, but I do want to try these and I will report back!!! I am looking at finding a bread recipe that is a little quicker.

  27. I made these for the first time this afternoon. The taste is good, but I used 6 cups of flour and when the rolls came out of the oven, the tops were hard. Also, I used a ceramic pan, and, not glass. The rolls stuck to the bottom. I think I can tinker this recipe and make them nearly as good as my own recipe. Definitely a lot quicker than my “2-day” process, but time will tell.

  28. I have skimmed through the comments above and still have a question about the yeast. I went out and bought what I thought was the right yeast (it says bread machine yeast on the front) but according to the tips on the back it says not to add to liquid but insteasd to add to the dry ingredients and to only let it rest for 10 minutes (that replaces the first rise) shape and then let double. Now I am really confused! It is Fleischmann’s Bread Machine Yeast and says ideal for all RapidRise recipes. Is this the right stuff to use??

    1. I used bread machine yeast that said ok for rapid rise recipes, and I proofed it in cooler water than called for. Rolls came out gigantic. Plenty of yeast as specified. I don’t use “active dry” because it’s a pain.

  29. Wonderful rolls as advertised, but definitely not enough salt. I used unsalted since it didn’t indicate what butter to use; either adding more salt or specifying salted butter would make all the difference!

  30. this looks delicious. I only had SAF instant yeast so modified the recipe somewhat. I also substituted 3 cups of the white flour for whole wheat. It is rising now while my turkey soup is simmering on the stove. Will let you know how it turns out with the variations I did! 🙂

  31. I made these rolls for Thanksgiving with my grand daughter. They were easy and absolutely wonderful, the “World’s Best” actually. I found the recipe while looking for no knead breads using my smart phone. I did not bookmark the recipe. What a mistake!!! It just took me an hour and a half of searching to find it again. This time it was printed out. That goes to show you how wonderful these are!!! We had no trouble making these rolls. I live at 7000 feet and the recipe worked out excellently. I will say though, I punched it down 3 times and let rise again, due to the altitude.

  32. Thank you so much! I followed your recipe and the dough, the bread, turned out so perfect! My husband loves it soooooo much. We always eat bread with butter, cheese, and strawberry jam. Delicious! Xxx

  33. Just made these tonight and I’m not sure whether I should thank you or ask you to contribute to a treadmill! Oh my these are delicious! Of course, I never have milk at home since my kids drink almond and coconut milk, but I did have half and half! 😉

  34. I made these for dinner tonight and my husband went nuts, from now on they are the only rolls he wants me to make and I even got a “these are even better than my mom’s”

  35. I’ve made these rolls several times and everyone who tries them loves them! I love this recipe so much that when I decided I felt like making some homemade bread I wanted to try this recipe out and make the dough into two bread loaves instead of into rolls and it worked great! I just used two 9″x5″ bread loaf pans, cooked it at the same temperature (375) for about 30-35 minutes (I actually used a digital thermometer and took it out when it registered 193 degrees). Thanks for this awesome, versatile recipe!

  36. Our three children LOVE dinner rolls, but these are their favorite. They are easy to make in a mixer and the most foolproof recipe our family’s used. Thank you for taking the time to explain how to check our yeast, it’s saved our rolls more than once!!!

  37. First, I LOVE these rolls! They’re my Sunday guilty pleasure! (I live on the wild side, I know!) I froze these all in a pan, like you had mentioned in a comment, and when I let them thaw, then rise and bake the bottoms were nasty-soggy-doughy! I’m wondering if you’ve ever tried flash-freezing the dough balls individually (like Rhodes Rolls), and then putting them on a pan to rise then cook? I’m hoping it’ll make a difference! I’d love to mass produce these babies and have an easy go-to option!

  38. I was wondering about maybe using them for Kolaches and stuffing with egg & salsa. What do you think?

  39. Just wanted to share! I made homemade rolls for the first time EVER, using this recipe, and they turned out perfectly! Thank you!!! 🙂 I was so nervous, because you said Sara hasn’t been successful with these. But they turned out awesome, and they made our Easter meal just absolutely wonderful! Now I feel empowered! Like I want to make bread all day now! ha ha! 🙂 THANKS!!!

  40. I am looking forward to trying your recipe. I kinda stumbled across it, so I am excited about looking into more of your recipes. My question is, in reading your recipe I saw no mention of kneading the dough (but I read about it in some of the other comments), so when am I supposed to knead? Just wondering what step you do it before. Thanks so much.

    1. Hi, Carrie! Glad you found us! 🙂 Adide from mixing in the mixer, this recipe doesn’t require any kneading. If you’re making it by hand, you’d knead it by hand in place of mixing it in the mixer, but other than that, you’re good. Hope that helps!

  41. Hi, just wanted to comment that I’ve made these rolls numerous times and they freeze GREAT! I usually make one batch of 12 rolls fresh and freeze the second batch. I shape the rolls and then freeze them just before the second rise. Then when I want to use them, I take them out of the freezer and thaw them in the fridge. Then do the second rise and bake as normal. There is no noticeable difference in quality in the frozen vs. fresh…they are both delicious! Thank you for posting this recipe, it has been a HUGE hit with all our friends and family. Oh, and as a variation I like to top the rolls with melted butter, sea salt and rosemary….AMAZING! 🙂

  42. These were awesome! Bread isn’t the isn’t thing for me to make at 8,000ft, but this was super! I fed your rolls to the missionaries and they loved them-thanks!

  43. Is there any substitute for the milk? I would love to make these but we have non dairy meals quite often. Can I uses apple/orange juice, water or soy milk? Or will the recipe be ruined if I do?

  44. Holy yeast rolls batman!! These were absolutely AAAHHH-MAZING!!!!! Made these tonight, and normally I don’t go back to comment on recipes I try, but these were too good not to! I only had one egg but they turned out perfect, yeasty and soft and mile-high! My 11 year old said we needed to find a baking competition and enter these, he at 4 and wanted more but I made him stop! They were wonderful!!!!

  45. I made this for the first time last night with some clam chowder and oh my holy heaven they were amazing! The only thing I did differently is egg wash them before baking. Even my mother-in-law who has been baking for 50 years said that they are the best dinner rolls she’s ever had. After biting into one she says “You need to open a store to sell these!” hahaha Thank you so much for the fantastic recipe!

  46. I made these for dinner at my BF’s sister’s house and everyone loved them. First time baking anything involving yeast! They turned out great! Thanks for the help!!!!

  47. I struggled for YEARS with yeast dough! I loved it when it worked, but many times it did not. Then I found an almost foolproof method that protects the yeast and speeds up the process resulting in a much more user friendly yeast dough experience! Basically you mix 1/2 the flour and all the dry ingredients, including the yeast. Then you add the wet ingredients gradually as you mix. Once it is all incorporated well, mix for another minute. Then add the remaining flour 1/2 cup at a time. When the yeast is mixed in with the flour, it insulates the yeast against minor temperature variations, so you are not as likely to accidentally kill your yeast! I have been making breads and rolls like this for over 15 years now and would never go back!

  48. Bet you could stuff a little sausage in the middle of the dough before the second rise … kolaches! Yummm (I always boil my little sausages first to get out as much of the grease as I can and then cool and dry them completely before I put them in the dough) 🙂

  49. Made these tonight. They were fantastic. These definitely should be sold in stores. They are that good 🙂

  50. I just made these as a pre thanksgiving trial since I am hosting it this year. This is only my second attempt at baking rolls from scratch, first was yesterday and they came out more like muffins (different recipe). I found this recipe online and tried it out today and wow, perfect! I did the 1/3 recipe since it was a trial and only used two cups of flour total. I baked 9 in a glass pie pan and the other 9 are in the fridge, I put them in before the second rise which I am not sure if that is right or wrong but I guess I will find out tomorrow. I ate three and my husband ate the other 6- delicious, thank you for sharing!

  51. I did it!! But not without some serious stress… After an hour waiting to rise, sitting on the stove with the oven set to 200 degrees with no action, i turned up the heat to 350, cracked the door and 40 minutes later: BAM! I had massive dough. Those puppies are amazing. I make no apologies for eating three right out of the oven. 😉
    Thanks for the great recipe!!

  52. Great recipe! I made 30 rolls out of the dough and baked in 2-9×13 glass dishes. I made the dough the night before I needed them, after the first rise I formed and placed the dough in the pans and covered with plastic wrapped sprayed with cooking oil. Then placed in my very cold garage on the concrete floor overnight:) In the morning I brought them inside to warm up and continue rising (they rose a tiny bit overnight). Baked both dishes in the oven at the same time but switched the pans and rotated 180 degrees 1/2 way through baking. Turned out beautifully! And cut down on the cooking and baking on Thanksgiving Day!!

  53. I have made yeast rolls for Thanksgiving and Christmas for over 30 years and these were beyond fantastic! My guests were fighting over how many each could take home with them. Thank you so much . . . my forever go-to recipe!!!

  54. Tried these today for Thanksgiving, and they were perfect!! Thanks for the recipe! Instead of using the stove (because it’s Thanksgiving, and all the other pots were being used, I melted the butter in the microwave, and added it to the milk/sugar/salt. Worked like a charm! You gals are great!

  55. Hi there — thanks so much for this recipe — It was my first time ever making dinner rolls, and these were a huge hit at Thanksgiving dinner! Just one question — the only adjustment I’d like to make next time would be to reduce the sugar for a bit less sweetness — do you know if that should be ok, without disrupting the chemistry of the recipe? Thanks a lot!

    1. Yana – it shouldn’t be a problem at all! I adjust roll recipes’ sugar content depending on if I am using them as dinner rolls or cinnamon rolls. Don’t adjust how much you put with the yeast, but maybe do a tablespoon or 2 less when you make the milk mixture.

  56. My nieces call these “Donut rolls” and I am asked to make them for all family gatherings. I have my handy cookbook out, ready…but have decided to wait until Christmas eve to make them, as there just won’t be enough time on Christmas day to make them.

  57. I’ve tried freezing the dough after the 1st rise…trust me it doesnt work. I’ve tried a few other somewhat easier & less time consuming recipes and I keep going back to this one. This is by far the best recipe ever….its a labor of love!

  58. I’ve made this recipe 2 times. One time as dinner rolls & once as cinnamon rolls. I love the recipe but does anyone else find that the dough is too much for a classic Kitchen Aid stand mixer? The dough goes the whole way to the top of the mixer and makes a mess around the attachment area – YUCK!

  59. My daughter makes your dinner rolls all the time and her family loves them! I’m going to make them this weekend and was wondering if you use the beater or dough hook while mixing the ingredients.

    I got your cookbook for my birthday and I love it! We had grilled taco chicken and homemade flour tortillas for dinner tonight. Yummy! Our favorite is the guiltless alfredo. That’s what I usually fix to take to people after their surgeries or having babies. I’m always asked for the recipe too. Yes,I could go on and on 🙂

    Thanks ladies,

    Diane Combs

  60. These rolls are really the worlds best. I have made them a few times and get compliments everytime. My mom actually asked me to make rolls for thanksgiving again this year since she said I make good rolls.Thank you for the amazing recipe. This has become my go to roll recipe.

  61. I’ve had no success with making dinner rolls, until I stumbled on this recipe. I used active/dry yeast. I had a time with the rising part, but decided to let them rise much longer than the recipe called for to see what would happen. Once they started rising-look out! they turned out great, and tasted light and fluffy. My husband was even impressed! Thanks for a great recipe. I’ll be making these again very soon.

  62. I just made your dinner rolls as a practice run before Thanksgiving. I’ve never made any kind of bread or rolls by hand before . I started with the three cups of flour then added 1 quarter cup at a time until I got the dough to what look like the same as in your picture. I ended up with a total of 7 and a half cups of flour . When I went to punch down the dough, the dough completely stuck to my hands. And when I tried to turn it out it was completely stuck to the bowl. What did I do wrong?

    1. Sounds like you need more flour–I usually need between 8-9 cups of flour total. When you touch it, it should just barely stick to your finger and it should be pulling away from the sides of the bowl if you grab a chunk of it. Hope that helps!

  63. Made these tonight (1/2’d the recipe). I’ve made rolls maybe twice before in my entire life. These turned out soooo good!! This recipe is a keeper!

  64. These were very delicious, thanks! I did actually use 1% milk, because that’s all I had, and they still turned out lovely! What exactly would have been the difference?

  65. So, let me tell you about these rolls. They really are the World’s Best Dinner Rolls. It is a very forgiving recipe too. I was making them yesterday and someone was talking to me. Obviously, I can’t talk and cook at the same time because I forgot to put the salt in! Oh, what to do. I got the dough back out of the bowl it was rising in and worked in the salt. I had no idea whether that would work or not, but I didn’t want to give up on them just yet. Also, I had to substitute the whole milk as I didn’t have any. They turned out so very perfect and delicious despite all I had to do to them. That’s why I say it is a very forgiving recipe. I think I need to add I’ve made these rolls for several years and they are always perfect.

  66. Just a head’s up on making these ahead of time. I’ve used this method a couple times and it works great to cut down on prep time the day you actually need them. Once I shape the dough and put it in the pan, I cover with saran wrap and place in the fridge. They will rise a bit overnight, but I still do a full second rise when I’m ready to bake them. I turn on the oven for about 1 minute to get a little warmth in there, then turn it off, remove the plastic wrap from the pans and place them in the oven to rise for 20 minutes. I take them out around the 20 minute mark so that I can start preheating the oven while they complete the last 10 minutes of rising.

    This has been a lifesaver to be able to prep everything the day before, during my son’s naptime, and not have to stress about making rolls in the morning for a gathering at lunchtime!

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