Flashback Friday: World’s Best Dinner Rolls

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Okay, ladies and gents. If you’ve ever thought, “I really have everything I’ve ever wanted in life except that I have never really made a killer batch of rolls,” this Flashback Friday is for you. If you think your rolls are pretty good, I highly recommend giving these a shot. If you think you can’t make yeast doughs, we’re here for you. If you think your mother-in-law would finally love you if you brought amazing rolls to Thanksgiving dinner, you guessed it, THIS FLASHBACK FRIDAY IS FOR YOU. These rolls are for everyone. Unless you don’t eat carbs. Or can’t eat gluten. Then I’m very, very sorry…this post is not for you.

These rolls have been around since the very beginning of Our Best Bites. It’s undergone a few tweaks in the past, but I haven’t tweaked anything since I changed it years and years ago, so if you’re getting ready to yell at me for changing things, I haven’t, just updated the pictures and added a more print-friendly recipe card. If you’re planning on making these for Thanksgiving dinner, I highly recommend giving them a dry-run ahead of time, mostly because you need to practice the eating of all the rolls. You ready? The World’s Best Dinner Rolls are ready for you.

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14 comments

  1. These rolls really are amazing!!!
    Super easy to make, annnd.. I have doubled the batch, and even only baked half a batch let the other half sit in the fridge over night, and bake that the next day, and they were even more amazing!!

  2. I love these rolls! I am not good at planning ahead with my grocery shopping, and I don’t keep whole milk on hand. I’ve found that I can use 1% milk and then throw in an entire stick (1/2 c) of butter, and they turn out great!

  3. After trying many recipes, this roll recipe has become my go to roll recipe. Before this, my sister was the best at making rolls – now, I’m the queen of rolls! Yeah! Thanks for the awesome recipe!

  4. Could you tell us how to modify this for the quick rise yeast? That’s all I keep on hand. I know it doesn’t need the dissolving in milk/sugar mixture and the first rise is reduced to 10 minutes, but do the quantities of liquid need to be altered?

      1. Thanks! I made them tonight (halved the recipe) with the rapid rise and they were delicious! Did just like you said and made no modifications.

  5. My mom has always used a recipe that is almost identical to this one. When my uncle was dating his (now) wife, he told her that when she could make buns (we lived in Canada and that’s what they’re called there) as good as my mom, he would marry her. They got married so maybe it just happened. Who knows. Anyway, I also wanted to mention that I made these the other day and had some extra pumpkin in my fridge that needed to be used up, so I added about a cup or so to the dough with the milk. They. Are. AMAZING. I’m not kidding. So moist and yummy. My mom has done that too, but she uses part whole wheat flour and they still turn out light and fluffy.

  6. I make these rolls for Thanksgiving & Christmas every year and I’m now the official roll lady (likely for more than one reason). They really will bring about world peace (as I think you once wrote)–or at least familial harmony.

  7. Hi, I am excited to make these rolls for the first time for thanksgiving, but i was wondering if there was any update on the best “make-ahead” approach for them. i am a novice bread baker so I’m not sure if freezing the dough is best, or freezing the made rolls?

    1. After you shape the rolls, tightly seal them and then freeze them immediately. Then when you’re ready to bake them, pull them out of the freezer and let them thaw/rise on the counter. It will take a few hours, so you’ll need to plan accordingly if oven space is an issue. Hope that helps!

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