BEST Dinner Rolls

These are our ALL-TIME FAVORITE Dinner Rolls! They are soft, butter-y and always the hit for any dinner or holiday get together. It’s so hard to eat just one!

Dinner Rolls

favorite Dinner Roll Recipe

Let me brag here for a second… My mom makes THE best rolls in the world!! They are always SO soft and so delicious and are requested by family members and friends all the time. They are everyone’s favorite.

Although she makes them for our family a few times a year, she ALWAYS makes them for the extended family for Thanksgiving, and they are always devoured in minutes. No joke. Everyone knows that you have to grab at least one right away or you won’t get one. That’s just how good they are.

These rolls are so good that they’re called Heavenly Rolls (pretty much describes what they are – heavenly). I know you may think I’m exaggerating, but I promise I am not.

Homemade Dinner Rolls

If you are like me, it may seem intimidating to make Homemade Dinner Rolls. They usually require yeast which can often be a little fickle to work with if you haven’t used it before. Fortunately, this recipe really isn’t that complicated. I was nervous to try it on my own, at first, but realized they were super easy.

We even have a video down below to show you just how easy they are to make. Watch it a few times and hopefully you’ll realize just how easy they are. πŸ˜‰

Dinner Roll Recipe

How to make Dinner Rolls:

You’ll begin by mixing your yeast in warm water and sugar. This will get bubbly after a bit. From there, you will mix warm milk (we just microwave or heat in a pot until warm – not scalding), oil, sugar and salt with a wooden spoon. One cup of all-purpose flour will be added, followed by 2 eggs and the yeast mixture.

From there, you will add 3-4 more cups of flour. At this point, the dough should be sticky. This gets put into a large bowl that will be covered by a tea towel. The dough will rise for a few hours until it has doubled in size.

Once the dough has doubled in size, it will be punched down and divided in half. The dough will be rolled into TWO 12 inch circles on a floured surface. It will be brushed with melted butter and then cut into 12 pieces, like a pizza. From there, each triangle piece will be rolled from the round edge to the point to make a crescent roll.

The rolls get placed in a pan (we do 8 rows of 3). Then, we cover them with a tea towel and let them rise AGAIN (Yes – they will rise two times total).

Yes, there are lots of steps but they are all simple – they just take some time (yeast bubbling/dough rising). πŸ˜‰

Homemade Rolls FAQ

What flour is best with these rolls? We use all-purpose flour. Can you use bread flour? Yes, but we don’t always have it on hand and think the rolls taste perfect with just all-purpose flour.

What kind of yeast? We always use the RapidRise active yeast.

Can these be made in the Kitchen-Aid mixer? Yes, you can – just be sure not to overmix the dough.

Can you make this in the bread machine? Although we haven’t, many readers have. Here is one reader’s experience using the bread machine to make these rolls:

  • Mine takes all the β€œwet” ingredients first (I combined the warm milk, oil, sugar, eggs first and put in – also the salt since I’ve been told don’t let the salt and yeast β€œtouch”!) I used 4c. flour and the yeast but skipped adding the 1st 1/4c. water with sugar, as you don’t have to dissolve the yeast when using the bread machine and this dough is wet enough without it. I use my dough cycle which is 1 1/2 hrs for my machine. The dough turned out great and easy to work with. After shaping rolls I let rise covered in my β€œbarely warmed” oven for 1 1/2 hrs. then baked for 15 min in my oven. We love them!

How to shape dinner rolls? As mentioned in the directions, these rolls are made by rolling the dough out into a circle. From there, you cut it like a pizza into 12 pieces. From the round edge, you then roll the dough to make it a crescent roll and place in the pan seam side down.

How to freeze dinner rolls. We suggest freezing the rolls right after they are formed. Then, take them out a couple hours early to let them rise to about double the size (which will take longer obviously since the dough is frozen).

How to store dinner rolls? To maximize shelf life of dinner rolls, be sure to place in a Ziploc bag or wrap in foil and store at room temp.

Homemade Rolls

Don’t they look just perfect?! We hope you love these soft and fluffy dinner rolls.

For more dinner rolls, check out:

Homemade Rolls Recipe VIDEO:

All-time Favorite Rolls Recipe - so soft, buttery and delicious. It's a family favorite!

Dinner Rolls Recipe

4.84 from 36 votes

These Are Our ALL-TIME FAVORITE Dinner Rolls! They Are Soft, Butter-Y And Always The Hit For Any Dinner Or Holiday Get Together. It’s So Hard To Eat Just One!

Course Bread
Prep Time 20 minutes
Cook Time 15 minutes
Dough rising time 2 hours
Total Time 35 minutes
Servings 24
Calories 138 kcal
Author Kristyn Merkley

Ingredients

  • 1 tbsp yeast RapidRise
  • 1/4 cup warm water
  • 1/2 tsp sugar
  • 1 cup warm milk
  • 1/2 cup vegetable oil
  • 1/2 cup sugar
  • 1 tsp salt
  • 1 cup flour
  • 2 eggs
  • 3-4 cups flour all-purpose
  • melted butter

Instructions

  1. Mix 1 TB yeast with ΒΌ cup warm water and Β½ tsp. sugar. Let stand until bubbly.

  2. In a large bowl mix 1 cup warm milk, Β½ cup oil, Β½ cup sugar, 1 tsp. salt with a wooden spoon.

  3. Add 1 cup of flour to mixture, and mix well. Add 2 eggs and beat until smooth (mix vigorously be hand). Add yeast mixture and mix vigorously until smooth.

  4. Add 3-4 cups flour to the yeast mixture. Dough should be very sticky. Pour the dough into a large bowl. Cover with a tea towel and let rise for a few hours until it has doubled in size. 

  5. Once the dough has doubled in size punch down and divide in half. Roll dough onto a floured surface making TWO 12 inch circles. Dough should be about β…œ" thick.

  6. Brush dough with melted butter. Cut circles with a pizza cutter into 12 pieces (like a pizza). Roll from rounded edge to the point to make a crescent roll. Place into a greased pan (we use an 11 x16 metal pan and do 3 across and 8 rows down).

  7. Cover dough with a tea towel and let rise for a few hours until it doubles in size.

  8. Bake at 375 until light lightly browned, which is about 15-20 minutes. NOTE: Touch rolls to see if they bounce back - if they do not, bake a little longer). Brushed with melted butter right while warm. ENJOY!

YW Theme 2019 Printables

Lil’ Luna Store

COMING SOON!

Author

Kristyn Merkley

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty β€œLil’ Lunas” in the fam. On this site I like to share all things creative – from recipes to home decor to gifts and home decor ideas. Welcome!

More by Kristyn

Let Us Know What You Think!

Your email address will not be published. Required fields are marked *

Comments

    1. They seriously are SO good!! Too funny it’s the same recipe… we’ve used this one for as long as I can remember. πŸ™‚

  1. No kneading? I love no-kneading! Makes them even more heavenly. πŸ˜‰ I’m the designated holiday roll person, so these will come in handy. Thanks.

  2. Did you mean that we just stir the ingredients using a big spoon and no kneading, please clarify. I’d like to try this on Thanksgiving. Thank you.

  3. These look amazing!!! I have added this recipe to mine. Can’t wait to try them out! Thanks for sharing your mom’s recipe!!!

    1. We’ve never tried this in the Kitchen-Aid and only know it works perfectly when following the directions exactly. If you decide to give it a try with the mixer, let me know and I’ll be sure to make a not of it so others know. πŸ™‚

  4. Pingback: Weekend 10.1
  5. Being a sucker for anything that claims to be “heavenly” (or in the case of beauty products, promise to be age-defying), I’m making these rolls today. I will post them onto my baking board on Pinterest.

      1. They turned out amazing! So addictive… Had a hard time not consuming a dozen by myself. Take a peek on Pinterest at bakergirl204 under My Baking. Forgive the picture, my photography skills are nowhere near as good as yours.

  6. I’m bringing rolls for thanksgiving this year and would love to try this recipe instead
    of bringing store bought rolls. I live out-of-state and I’m driving home for the holiday
    so I was wondering how Long it took for the dough to rise? I know stupid question, but
    I wanted to make Sure I’d have enough time to make them once I got there.

  7. I made the last week to test out the recipe before thanksgiving. They were awesome! I have a question though. Do you think I could make these and before the oven step, put them in the fridge overnight and then bake in the morning???

    1. Hi Julie! To be honest, we’ve never done them that way so I’m not for certain. I would look up a similar recipe that does call for refrigerating them and then do that part as that recipe suggests if that makes sense. Wish I could be more help!

    2. I made my mixed my batch the night before at bedtime, got up in the morning punched down the dough and rolled them up and let them rise someplace warm. They didn’t take long at all to rise the second time. I remember my Grandmother used to make some similar to this and she would make hers the night before all they way but she also popped them right in the oven in the morning, that was why I waited I needed them piping hot later in the day.

  8. I am soooo happy I found your site!!!!!

    I cannot wait to try all your bread recipes…and all your recipes…I am just starting to go through and seriously, I will be stuck on the computer for the whole day….
    What kind of flour are you using for these recipes?
    Rosanna

      1. Hi Kristyn,

        I made them tonight and they were so good!!! My 3 boys and husband loved it. I made 24 rolls last night with sweet potato soup and only 5 are left for breakfast today πŸ™ They were looking for more.
        I can’t wait to try your other recipes!

        Rosanna

  9. Oh my, I made these for Thanksgiving and I’ve gotten requests to make them again so I’m gonna go whip up a batch…or two!!! Great recipe I think it has already become a family favorite. Thanks!!

  10. I am making these as I type, well they are awaiting the rise time. I used the kitchen aide mixer so I am hoping they turn out as I read through the comments no one has said if the mixer worked or not. I also used the regular yeast not the rapid yeast as the recipe did not say one way or the other, but I assume if you have to let it rise for a while it would be the regular yeast, so that is what I used. I also only used 3 cups of all purpose flour as again the recipe did not state which type of flour to use and this does make a difference, and since I did not see any baking power/soda I again assumed this to be all purpose flour. I will try and post the outcome when they are finished but that wont be until hours later from now. I do hope they turn out well..they sure smell good so far..anything Yeast has got to be awesome! Thanks for sharing this with all of us!

    1. UPDATE: The rolls turned out wonderful! I used the kitchen aide mixer and wow oh wow these really are heavenly. But I must say…I feel so stuffed like a turkey right now I feel miserable. Hubby said I for sure have to keep on making these…Thanks for the recipe. One tip, depending on your oven you might need to back down that temp to 350 so as to not burn the bottoms. I guess this depends on where you live and how good of an oven you have temp wise that is. πŸ™‚ Enjoy folks, I know I did!

          1. Must be your Touch. I have never had my yeast rise like that. I still assume if the yeast is fresh by the date then the water temp must be so important. I’ll keep trying. Happy Easter

  11. I am just wondering how you get that perfect crescent shape?!?! Can you post a tutorial? I would love that. My turned out SO good but don’t have that perfect shape like i’d like. Thanks!

  12. These directions don’t make a lot of sense. It says to divide the dough in two, but only make one circle to cut 12 pieces?

  13. I love this recipe! I’ve made it a few times since I found it on Pinterest. Super easy and delicious. Thank you!!!

    1. Thanks for stopping by, Jenni! Comments like yours make my day. These our definitely our favorite rolls. Always so soft and delicious, especially when they’re fresh from the oven. πŸ™‚ Thank you for stopping by, and I hope you have a great week!

  14. These are the same rolls my grandma has made for years…they are so delicious, and always gone way too fast. Makes me want to make a batch now!

  15. Quick Questions: when you say 3-4 cups flour, do you mean 3 to 4 cups of flour or 3/4 three fourths of a cup of flour…..and how much time in total do you need to make these, including rising times?

  16. Hi! This looks delicious! I can’t wait to try these for Thanksgiving! Quick question, #4 and #8 it says to cover with a tea towel and let raise for a few hours. Soooo, you do this process twice?? Just want to double check. Thanks!

  17. These are delicious!!! I am making them right right now. I am bringing them to Thanksgiving tomorrow. I was just wondering what type of butter do you use? Unsalted or Salted? I think i used the Country Crock salted butter last time. These are Amazing though!! A new recipe to be added to my cookbook of recipes. Thank you!

  18. Hi,
    Just wondering could you make thiese rolls into balls instead of crescents ?
    Also it says bake a 375 is that fareneights ?
    I am in australia and have a convection oven do you know how much i need to put it at ?
    Cannot wait to try them for chrismas this is going to be my daughters first chrismas and i am so excited i want it to be perfect and there rolls sure look perfect to me πŸ˜€

  19. My daughter and I made these the other day for Thanksgiving and they were a huge hit!!!! They were almost flaky like a croissant- absolutely delish!!! I did use my kitchen aid mixer but made sure not to over mix the dough. Definitely a keeper recipe!!!!

  20. Hi there thank you for the recipe I am making these now and am a bit confused on one step. Do they need to rise two separate times totaling about 4 hours or just once after it’s all mixed? Thank you for your help I hope it’s not twice or we will have a very late dinner tonight lol

  21. Hi Luna;do i have to knead this sticky dough or just combine the flour into the egg yeast muxture?I want to make these rolls.

  22. Loved these. Yeast stuff doesn’t always work out for me, but this sure did! Super easy, but next time I’ll start making them more around 10 or 11 am to go with our supper. couldn’t believe how much they are like a crescent roll, only better!
    I also didn’t have that big pan, so I put 8 rolls in a 8×8 pan and the rest in a 9×13. Still perfect!

  23. The rolls turned out looking really great. They were soft and fluffy. However, it tasted very much like alcohol or perhaps yeasty. I felt that it was almost beer like in taste. Could it be that the bread was over-proofed? Thanks!

      1. okay, I am obviously not the baker, but I did try it again. This time, I made sure not to let it proof for too long. The taste was great, but I was not able to bake the rolls evenly. Is this an issue with spacing? I did not have as large a pan. Thank you for putting up with all of my elementary questions!

        1. Hi Peggy – no worries at all. I’m sorry you had any issues. It does depend on the pan, how many you put in there and how big you made your rolls. Do they look pretty similar to the pictures in this post?

  24. I have never made rolls in my life, l have made a lot of other things. I am going to try these this weekend. My husband loves roll so I am doing this of him. Wish me luck!!! They sound great and by all the comments from the people who have made them, they must to be good.

  25. Could this recipe be made using the “dough” cycle on a bread machine? I’ve had pretty good success with other bread, bun recipes with making the dough in my machine and wondering if this one would turn out good results.

    1. I haven’t tried it using a bread machine. I know my mom does the old fashioned way-her hands:) You could give it a try in there…I’d love to know how they turn out!

      1. Couldn’t wait to try some – so did, they turned out fantastic and can see these will be hard to leave alone!! I used yeast for bread machine plus bread machine flour. Mine takes all the “wet” ingredients first (I combined the warm milk, oil, sugar, eggs first and put in – also the salt since I’ve been told don’t let the salt and yeast “touch”!) I used 4c. flour and the yeast but skipped adding the 1st 1/4c. water with sugar, as you don’t have to dissolve the yeast when using the bread machine and this dough is wet enough without it. I use my dough cycle which is 1 1/2 hrs for my machine. The dough turned out great and easy to work with. After shaping rolls I let rise covered in my “barely warmed” oven for 1 1/2 hrs. then baked for 15 min in my oven. We love them! This dough would probably work well “shaped” for other things too…will have to experiment!

  26. Hello, this is going to be my attempt ever at making bread just wondering what type of flour I use, is it self raising it all purpose plain flour?

  27. Hi! I can not wait to try these! Do you use regular yeast or rapid/quick rise? I was wondering if I I need to adapt the recipe if I use rapid rise yeast? Thanks so much!

      1. I have made these several times now, and they are AMAZING! Heavenly is the perfect description. πŸ™‚ Thank you for a fantastic recipe!!

  28. Hi, I have a question. Can I make the dough the night before and just bake in the morning? At what step do I stop and resume the next day? Thank you so much. I’d like to make these for Thanksgiving.

    1. I personally haven’t tried, so I wish I knew for sure. If I were to freeze them, I’d probably freeze them once you have formed them into the crescent rolls, before you bake them. Hope that helps! Good luck!

  29. I’ve been making these rolls (this recipe) for more than a year now. They are always a big hit. I made 8 dozen for Thanksgiving and froze them. I have used A-P and high-gluten flours but use only high gluten now, the difference is very noticeable. The rolls are great if formed and immediately frozen. I take them out a couple hours early to let them proof/rise to about double in size. I bake them only at 350 degrees F for 15 minutes. This is a very soft , rich dough and is best mixed by hand. An electric mixer or bread maker can be used but it really doesn’t need to be worked that much. Once all 3 cups of flour are incorporated (no flour is visible) it can be put in a bowl, covered and left to rise.
    I’m curious how others make the 12 triangles consistent. I found a 18″x24″ plastic at a kitchen store, made to roll out pie dough, etc. it has several concentric circles, one is 12″ in diameter. A You-tube video for dividing a circle into 12 triangles, helped me lay it out on the plastic. Using a Sharpie I made 12 dots on the circle. Now I roll out the dough, brush on the butter, and use a pizza cutter to make all 12 pieces identical. Sorry to be long-winded, but I’ve had a LOT of fun with it.

    1. Jason, did you only use a total of 3 cups of flour or are you implying that “once the additional 3 cups are incorporated,” after the first cup is stirred with the wet ingredients?

  30. Think I’ll try using this recipe to make some garlic cheese rolls by adding garlic, herbs & shredded cheese after I brush on the butter before I cut & roll them

  31. I’ve been trying out roll recipes for the past few months in search of the perfect recipe, and these rolls are the BEST!!! I recently made these rolls for a couple of pot luck dinners and many people commented how good they were. A couple of people even told me they were the best rolls they had in their life (and they were older folks.)

  32. Great recipe! I threw all the ingredients into the bread maker — wet ingredients first and using 5 cups of flour — and the dough turned out perfectly!

    1. I have never used almond flour, so honestly not sure? If you have used it before in bread, then it should be ok? I’m sorry, I’m not much help..I need to try using almond flour.

  33. i know i sound stupid asking this Q but im a beginner.. forgive me.. πŸ™ but what kind of flour did you use? all purpose flour or the bread flour?

  34. Wow sure is beautiful and looking great will be doing some cooking here I’ve been writing them out into a home made recipe Book for my Grandaughter, excellent recipes easy to make and tasty family will love them. Thank You

  35. The recipe was posted on my fb by my student and I am glad to have tried it.I was so happy with the result…the rolls were perfect, the taste was incredibly delicious, soft and buttery indeed. Thank you lilluna and to my student for sharing the recipe. ..

  36. Hi, it looks really yum. Plan to make them right away. Just a quick question, do we add 3 or 4 cups of flour ? Thanks a lot for sharing the recipe ????

    1. Thank you! I always start with 3, then I may need to add a little more as I go. It just depends on where you live, the humidity, etc. If they are way to sticky, then you’ll need to add more. Hope that helps πŸ™‚ Good luck!

  37. Hi there,
    Tried this recipe today, and it came out Devine! By far, the best homemade rolls recipe I’ve tried… thanks a lot for the recipe

  38. I made the heavenly rolls recipe yesterday and they were unbelievable! My question is can they be frozen and then thawed and heated and still taste as good? I want to make them for Easter and want to make them a few days early….

  39. Hello Sis!
    Thank you for the recipe! I tried this last Saturday and I am extremely sad that it turned out so bad. My dough never rose even if I waited for so many hours for the first part and the second part when they are in the pan. Also, the yeast didn’t bubble as expected based on your first instruction. I baked them and they turned out hard and didnt rise as well but the insides were uncooked.Quite sad that it didn’t turn out well but your bread looks soo amazing!

    1. Oh, I am so sorry it didn’t turn out. I’m trying to think of why it wouldn’t have. I’m glad you gave it a try though πŸ™‚ Hope you’ll try again!

    2. It takes awhile for the yeast to bubble. It doesn’t happen right away. That’s probably why they didn’t rise or cook well. Also, it took mine awhile to rise and I finally put it in an oven on warm and that helped. Sorry it didn’t work but try again and wait until your yeast bubbles up. Mine almost bubbled out of the cup it was in but that wasn’t until I had made the dough so it took awhile.

    3. These look amazingly delicious.
      My family always has pigs in a blanket for Christmas Eve and I’m in charge of them this year. I want to avoid using the store-bought crescent rolls that are full of awful ingredients.
      Do you think these rolls would work to make pigs in a blanket?

  40. Hi there, I really love the recipe and would like to try it, but what type of flour does the recipe require? It states two different measurements for flour. Kindly clarify. Best wishes, Jo.

  41. Hello!! can I use almond milk or it has to be cow milk? I can’t wait to give them a try! Thank you in advance!

  42. These look like they would be Great to make little Pigs in a Blanket !!! Just cook up your little smokey breakfast links or the little smoked sausages for parties. Makes me hungry just thinking about what other goodies to roll up in them !!! And, how much Better this dough would be over that stuff in a tube !
    ???? Yum !!!
    Drool !!!

      1. I tried this recipe today but I used one pack of instant yeast and just mixed all the ingredients together (Less work). The rolls were wonderful. I had to restrain myself from excessive indulgence.

  43. I’ve made these rolls lately and brought to office for my colleagues. Yeah.. devoured in minutes!!!
    By the way, is bread flour better than all purpose flour? ????

  44. Hello
    The rolls looks great. Will surely try them. Just want to clarify which yeast have been used? Active or dry? There are different types, right?

  45. These rolls literally are heaven! And to make them even better they are VERY easy to make. I love bread and these are just amazing!!!!!!! I will be making them a lot!

  46. Thank you so much !! This recipe is so easy and delicious, I made it for my niece last night and she loves it!

  47. Kristyn, my daughter told me about your Basic Homemade Bread recipe and I will be giving it a try this week. I come from a family of 12 kids and my Mom baked 4 loaves of bread 7 days a week for many years. I am also a lover of hot homemade bread and I have taught my daughters how to do it too. Here is another thought for you, I take a zucchini and peel it and then remove the seeds if it is a big one, and then I run it through the blender to liquefy it and I add it in place of half of the liquid I use in the bread recipe and it make good fluffy white bread too. You don’t taste it in the bread and the bread come out as white as regular white bread. Try it sometime and see what you think. The only difference I find is that it takes a little less flour than the recipe calls for.

  48. So I’d like to try this as a loaf of bread instead of rolls. How much would I need to change the ingredients? Double them? Just roll the dough in to a loaf instead of sectioning off into rolls?

    1. I haven’t tried. I wish I knew. I’m not an expert with bread yet or at least changing recipes to make them into loaves, so I wouldn’t want to tell you the wrong thing. I’m sorry. I’ll have to play around with the recipe & find out!

      1. Hi! I tried this recipe and it turned out great! Can I also use melted butter instead of vegetable oil? If so, should I use the same amount?

  49. Has anyone had any success making these in advance and freezing them? I want to make them for a party in a few weeks but I’ll be short on time on the day.

  50. I made using my bread machine on dough cycle as i usually make dough. I found using my glass Pyrex pizza pan as a template was also helpful.

    I will add a touch more sweetener for next batch as the boys here like then a bit sweeter but am so happy learned how to make the cresent shape Happy holiday season

  51. I’m curious to know if this is all done by hand or with a mixer or if it matters lol, and if you can give me a roundabout number for the “few hours” it has to sit. I really want to make them and have them turn out perfect

    1. We like to do it by hand around here, but you can do it however you like πŸ™‚ And, a few hours, meaning 3 hours or until it’s doubled in size. Hope that helps & hope you like these as much as we do!

      1. No need to publish this. Thanks for your comment back.
        BTW. My Aunt Betty and Uncle Zane Merkley are my favorites. Uncle Zane passed away, but Aunt Betty in her 90s is still going strong. If you are related to my dear Aunt Betty, your are fortunate to know such a great lady.
        I enjoy your blog so much. Thx

  52. I’ve made bread just a few times. Can I start these tomorrow. Let rise then roll out and let them sit overnight then bake thanksgiving morning?

    1. I personally haven’t tried that. I haven’t had the best luck when I try it differently than the recipe, but they could? I’m sorry, I wish I knew for sure. I hope they work out for you πŸ™‚

  53. These rolls were amazing! Easy to make and just melt in your mouth delicious! The only thing I did different than the original recipe was use bread flour in place of the regular flour as that’s what I had on hand!

  54. Made these last night and they are already gone. My family loved them! I’ll also be making these for Thanksgiving. Thank you for the wonderful recipe. I used my kitchenAid mixer and had no problems.

  55. I want to make these rolls today so I don’t have to worry about them tomorrow (thanksgiving). Do you think these will be just as yummy tomorrow if I make them today?

  56. Hey there,
    I tried and it turned out to be awesome everyone loved it ! But I made them at night for breakfast they we’re really good at that time, but dry and hard in the morning. Can you please tell me any tip on how to store them so they don’t lose their softness? Thanks.

  57. I’ve made these yeast rolls twice in the last month because the recipe is so good! Everyone has loved them! I’ve tried several yeast roll recipes, but this one, by far, is the best! Thanks for sharing!!

  58. These rolls look great. I’ve decided to try and make them today. This will be my first time making anything bread wise by hand. Currently waiting for the dough to rise, fingers crossed it works out. I wanted to try and make these for Christmas this year. So this will be my test batch. My only concern is when I had everything mixed to transfer to another bowl ( for it to rise) the dough seemed stiffer than what it looked liked in the video. Does that mean I did something wrong? Or over mixed?

  59. These look amazingly delicious.
    My family always has pigs in a blanket for Christmas Eve and I’m in charge of them this year. I want to avoid using the store-bought crescent rolls that are full of awful ingredients.
    Do you think these rolls would work to make pigs in a blanket?

  60. These rolls look amazing…..they don’t seem to be too difficult to make???? I am going to make them soon! Thanks for the recipe ❀️

  61. I started making these too late in the day. Can I put the dough in the fridge overnight and resume tomorrow without ruining it? Keith

  62. My rolls were okay. They were dry in the inside. Any tips on how to fix this issue? How much butter should I spread onto the dough?

    1. I am sorry they were. I would start with the 3 cups of flour. And, it’s just enough butter to coat the tops. I like to dip my pastry brush in the butter & just brush it on. I’m not quite sure what else would cause that. Too much flour can make them more dense & also humidity. Hope they turn out the second time πŸ™‚

  63. I love your pastries. Tried making the bread rolls and home made bread. It came out excellently well. Very soft and yummy. You are the best Kristen! Keep up your good work..

  64. I have been baking for over 40 years and these by far are the best rolls ever ! Thank you for the recipe πŸ˜‰

  65. So I’m confused. The prep time says 2 hours for dough rising. So I made them and then it says a β€œcouple of hours” in the bowl then Cut them and let them rise again for a β€œcouple of hours”. If it does take more than an hour each time I think the prep time should be adjusted to match. Thanks.

  66. Are these dinner rolls made with all purpose flour, bread flour or what kind, also do you use regular yeast or rapid rise?

  67. I have made your BEST Homemade Bread several times and have received many compliments. Today I am going to try your BEST Dinner Rolls. I hope they are as good as the bread!

    1. You can sign up for my e book πŸ™‚ On the home page, scroll to the bottom where it says “stay up to date,” enter your info & you’ll get new ideas πŸ™‚ Hope they help! Thank you!

    1. I haven’t tried less, but if they look ready before that, they should be ok. Rising all depends on where you live, climate, humidity, those kinds of things, so it might not take you 2 hours.

  68. You list of ingredients is missing things. Like the correct amount of SUGAR..24 1/2 sugar????
    Butter how much and for what?

    You say to use WARM milk but where does it say to WARM it? Is the milk to be scalded? Then let to cool down?

    Bake at what temp and for how long?

    Really need your help. Oh caps are on your site not because I chose to use them.

    1. The recipe card says 1/2 teaspoon of sugar & 1/2 cup sugar for two different steps. And, you could melt 1/4 cup of butter. It’s just for brushing on top of the rolls, so you may not need that much or you may need a little more, just depending on how much butter you want. You can warm the milk before you start. It doesn’t need to be scolding, just warm. The temp on the card says 375 degrees for 15-20 minutes. Hope that helps!

  69. These are the most de rolls ’ve ever made. I had extra dough so i made apple turno & even a pizza Crust they were all delicious. I can’t wait to make them again.

  70. My whole family loved it! Super yummy and easy to make. My very first time making dinner rolls ever so not sure what to expect but it turns out really good so thank you for sharing your recipe!

  71. I made these rolls for my family this past saturday and they were a total hit. I only made 1/2 of tHe recipe because there were only three adults eating. Well the three of us ate 10 rolls, they were so good right out of tHe oven. My son likes his with a little more butter and he ate so many that he didn’t have much room left for the main course. This was my first time making them and i will be making A doUble batch for ThanksGiving. These will definately be my go to rolls from here on out. TRy them, you won’t be abLe to at just one.